Cooking - for a new lifestyle (Our Test Kitchen)

What started out as crab cakes ultimately became like a delicious stuffing that you can use as a main or side. If you'd like to make crab cakes follow the recipe I found on the Food Network website or follow my side steps. The choice is yours. Crab Cakes 1 pound (454 g) lump crab meat, well drained* 1 ¼ cups whole wheat cracker crumbs, divided ¼ cup finely minced red bell pepper 2 tablespoons minced green onions 1 tablespoon minced fresh parsley** 1 egg 2 tablespoons light mayonnaise (not fat free) 1 tablespoon freshly squeezed lemon juice 2 tablespoons grainy Dijon mustard 1 teaspoon Old Bay Seasoning*** 1 teaspoon Worcestershire sauce ½ teaspoon grated lemon zest ⅛ teaspoon freshly ground black pepper 1 tablespoon each butter and light olive oil to sauté Creamy Lemon-Dill Seafood Sauce (good with any type of fish) ½ cup light sour cream (3% or 5%) 1 tablespoon grainy Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon grated l...

We've been making this quick and easy salad for over 10 years now. 1 pound of ground beef Taco seasoning (optional) 1 pepper (can be green, red, orange, yellow or maybe a little bit of each)-chopped 1/2 onion-chopped 2 pieces of celery-chopped 1/2-1 Tbsp of butter 1 head of lettuce-shredded 450g of cheddar cheese-shredded 1/2 large bottle of Russian salad dressing (or 1 full small bottle) 1 Bag of crushed up tortilla chips Sour cream to top. 1. Cook up the ground beef and drain the grease. If you'd like a little bit of flavor, add in one of those small packets of Taco seasoning. 2. After chopping the pepper, onion and celery, saute them together in the butter before adding them in with the ground beef. Set aside. 3. Shred the lettuce and the cheese. 4. In a large bowl, add ground beef and vegetable mix, shredded cheese and lettuce. Mix. 5. While mixing, add in handfuls at a time of the tortilla chips to crush with the spoon. Also start adding the Russian dressing. 6. When finis...

The whole family enjoys this chicken! The dinner also included some carrot sticks and a salad with raspberry vinaigrette dressing. 1 cup unsweetened apple juice 1 tbsp each Dijon mustard and lemon juice 1 large shallot, minced 1/2 tsp dried thyme 1/4 tsp dried rosemary 1/8 tsp black pepper 2 tsp olive oil 4 boneless, skinless chicken breast halves (or 8 bone & skinless chicken thighs small) 1/4 cup low fat sour cream 1 tsp each honey and cornstarch Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and black pepper in a small bowl. Set aside. Heat olive oil in a medium skillet over medium high heat. Add chicken breasts and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered for 5-7 minutes until chicken is no longer pink. remove chicken from skillet and keep warm. Gently boil remaining liquid for 3 minutes until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bow...