This is the first time I made this dip. It was good but it's not my favourite.
1 pkg Philadelphia Cream Cheese
1 can real crab
1/3 cup Parmesan Cheese
1/2 cup frozen chopped spinach
Mix cheeses and spinach in mixer
Bake at 350F for about 30 minutes.
Starvin' Guy Chicken Pie
I got this recipe from Jen who I think got it from Crazy Plates
1 cup chopped onions
1 clove garlic, minced
1 cup low-sodium, reduced-fat chicken broth
1-1/2 cups peeled, cubed potatoes
1-1/2 cups chopped carrots
1 cup sliced green beans (cut into 1-inch pieces) - I left these out
1 can (10 oz) reduced-fat Cream of Mushroom Soup (Campbell's Healthy Request), undiluted
1-1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast (about 3/4 of a lb)
2 tablespoons chopped fresh parsley
1/2 teaspoon each dried basil and ground thyme
1/4 teaspoon black pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup skim milk
Spray a large saucepan with non-stick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.
In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish.
To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400 degrees for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.
Makes 4 servings.
Black Forest Mousse Dessert
1-1/2 cups cold milk (use skim, or calcium-enriched skim)
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding (use the fat-free, sugar-free kind)
2 cups Cool Whip Whipped Topping, thawed, divided (use the ultra-low-fat/95% fat-free kind)
16 Oreo Cookies, divided (there is a kind with 25% less fat - use this)
1-1/2 cups canned cherry pie filling (if you are lucky enough to find 'no sugar added' go for it - I had to use regular)
1 POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1/2 cup of the whipped topping.
2 CRUSH 10 of the cookies coarsely; stir into pudding mixture. Spoon half of the pudding mixture into 1-1/2-L serving bowl. Spread 3/4 cup of the remaining whipped topping over pudding mixture.
3 TOP with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
4 CRUSH remaining 6 cookies; sprinkle on top of dessert.