Recipes

Preheat oven to 400º

Spray 9” pie plate with PAM

1 medium onion

6 cloves of garlic

2 TBSP Olive Oil

1 6-8 oz jar mushrooms

Saute onions & garlic in the olive oil until transparent. Add Mushrooms. Simmer for 15 minutes. Drain excess liquid.

6 oz cooked crabmeat (canned/frozen/fresh, drained)

1 c shredded sharp cheddar cheese (low fat)

1 pk low fat cream cheese, cut into cubes, softened

Onion/garlic/mushroom mixture

In a Bowl, mix well. The cream cheese may lump. It’s ok. It will melt and blend with everything else in the oven. Pour mixture into prepared Pie Plate.

½ c Bisquick (Healthy Heart, low carb)

1 c skim milk

½ tsp salt

1/8 tsp ground nutmeg

2 eggs, beaten

Mix with wish until blended. Pour into pie plate.

Bake 35-40 minutes or until golden brown and knife inserted in center comes out clean (a little bit of melted cream cheese may be on it..that is ok). Let stand 5 minutes before serving. Serves: 6

This recipe came from a Betty Crocker Bisquick cookbook I have (with a little bit of a variation of my own ;-) ).

This information is for if you used full fat, full carb of everything. It will be reduced quite abit if you make it as indicated above:

Calories: 230

Fat: 15 g

Carbs: 10 g

Fiber: 1 g

Protein: 15g