Baked Corn and Crab Cakes

Deliciously baked lump crab cakes with sweet end of summer corn. Ingredients 1 cup corn kernels (fresh)1 cup about 30 reduced-fat Ritz crackers, crushed1 whole egg plus 2 egg whites (beaten)4 scallions (chopped fine)1/4 cup minced red bell pepper2 tbsp light mayonnaise2 tbsp fat free…

Brussels Sprouts Gratin

Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan – the perfect Holiday dish! Ingredients 16 oz brussels sprouts (trimmed of outer leaves…

Chickpea Salad

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling! Ingredients 2 1/4 cups diced cucumbers (partially peeled) 1 cup diced (seeded tomato) 1/4 cup diced red onion…

Lighter Eggplant Parmesan

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara. Ingredients 2 pounds eggplant (1 large or 2 medium)olive oil spray1 teaspoon kosher salt12 ounces part-skim…

Stuffed Cabbage Casserole

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's…

Open-Faced Turkey Melts

Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers! Ingredients 8 ounces chopped cooked turkey breast1/4 cup celery (sliced)3 tablespoons Hellman's Light mayonnaise2 tablespoons dried cranberries1 tablespoon red onion (chopped)4 slices thin sliced multi-grain bread (lightly toasted (Dave’s…