Paula Deen's Lean: Quick Crab Stew

The only time I ever have crab soup is at the beach. When I see it on the menu, it is just impossible to resist. Although it is one of my favorite soups, the strange thing is that I only crave it at the beach. It's one of those foods that is more than just a taste or a smell; it is a feeling. For me, it is associated with vacation, family, good times and relaxation. And when I took the first bite of Paula's Quick Crab Stew, I was instantly taken from my kitchen to a waterfront restaurant in the Outer Banks of North Carolina. Give it a try and see where it takes you.


QUICK CRAB STEW

Serves 6

INGREDIENTS:


Salt and freshly ground black pepper
1/4 cup dry sherry
1 lb claw crab meat, picked free of any broken shells
1 soup can FAT FREE half-and-half
1 soup can SKIM or 1% milk
1 (10 3/4-ounce)can condensed CAMPBELL'S HEALTHY REQUEST cream of celery soup
1 (10 3/4-ounce) can condensed cream of potato soup
1 small onion, chopped
2 tablespoon "I Can' Believe It's Not Butter" Light

DIRECTIONS:


In a large saucepan, melt the butter/olive oil blend and saute the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crab meat and bring just to a boil. Add the sherry, and salt and pepper to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids. Goes great with sliced baguette.


RESULTS:


Unbelievable! I have been raving about this soup since we tried it on Friday! I couldn't believe how easy it was and how wonderful it tastes. Even with using fat free and low-fat dairy, the soup still maintains a rich, thick and creamy consistency. The best part about it is how "crabby" it is. One pound of crab meat is the perfect amount to make sure each bite is loaded with crab meat. Delicious!


The only one drawback to this recipe for people might be the price of crab. It is definitely more costly than chicken or fish. A pound of claw meat in my market costs me about $13.00. It's a little much for my budget to be making every week, but for a special treat, it is worth the occasional splurge.


I know that if we are lookin' for a quick dinner to "take us away" and make us feel like we are at the beach on vacation...this is the one. If you are a crab lover, this recipe is a must. ENJOY!

NUTRITION FACTS (per serving): 195.33 calories;  4.27g fat;  19.22g carbohydrate;  17.65g protein;  .78g fiber




**Picture taken from pauladeen.com.

Livin' Lean Topic Tuesday: Late Spring Pantry Cleaning

Yes, it is June 1st and we may be well into spring, but it is never too late to do a little cleaning. I am not talking windows and closets. I am talkin’ about those pantries!

During my daughter’s birthday party this weekend (I still can’t believe my baby girl is 2!), my kitchen had plenty of dips, chips, cheeses and other “snacky” foods for all our guests to enjoy. As my friend Shawna and I talked up a storm, we were unaware of the nice size dent we had made in the bowl of chips and dip that were conveniently located in front of us. It was like we had no awareness of what we were eating. Reach for chip, dunk in dip, put in mouth. Repeat. Chips and dip are just so good and it is really hard to stop. After commenting on the amount of salty snack food we had just indulged in, Shawna then said, “This is why I can’t keep chips in the house. I don’t know when to stop.” She is so smart! I thought about what she said and it made sense. Shawna is onto something here.

So with that little comment, I found myself writing this post topic today. Controlling our urges to over-snack on tempting treats such as chips, crackers and cookies can be as easy as a little spring cleaning. If they aren’t in the house, you can’t eat them. It may be worth taking the time to go through your pantry today and rid yourself of all those foods that distract us from everyday healthy eating. The ones we grab from the shelf, take to the couch and end up finishing off. Those are the ones that need to go. If the temptation is too much and the accessibility is what is sabotaging your eating habits, set them free!


If you still want to keep those foods in the house in case company pops in and you need a quick appetizer, try putting them in a hard to reach spot or behind healthier items. Perhaps if they are out of sight, they will also be out of mind. I always have tortilla chips and a variety of crackers, but they are on the top or bottom shelf; never at eye level. The first thing we see should be our healthiest choices.


One more item to note; instead of throwing away all of those unopened bags and boxes of goodies, check with local organizations or food banks. There are always people in need. Let’s not waste food. Make your spring pantry cleaning a positive thing for you and for others.
Have a wonderful Tuesday!

Paula Deen's Lean: Deep Fried Caramel Apple Pie ~ Philly Style!

I am over-the-top excited to share this delicious dessert recipe with you! On the Real Women of Philadelphia site, Paula showed us how to reinvent the classic apple pie by incorporating a new crust ingredient and of course, Philadelphia Cream Cheese. Check out her how-to video here.


Now, as you can see in the name, Paula does fry her Caramel Apple Pies. In leanin' out this recipe, I was able to save a lot of the flavor, but I couldn't keep the 'deep fry'. Sorry, y'all. But don't dismiss this dessert yet because it is incredible! Not to mention, easy as pie to make. Take a look at this simple, delicious and not-so-sinful dessert classic.


DEEP FRIED BAKED CARAMEL APPLE PIE ~ PHILLY STYLE!
Serves 8


INGREDIENTS:

1 package Pillsbury Reduced-Fat biscuits (8 biscuits)
4 ounces FAT FREE Philadelphia Cream Cheese
2 tbsp. "I Can't Believe It's Not Butter"
3 Granny Smith Apples (peeled & sliced thinly)
1/2 cup light brown sugar
flour
cooking spray


DIRECTIONS:
Preheat oven to 375 degrees.

In a pan over medium-heat, melt butter and brown sugar; creating the caramel for the pie filling. To the caramel, add the sliced apples. Stir in apples until caramel is worked in. Next, add the softened Philadelphia Cream Cheese. Stir frequently, until cream cheese in completely melted and coating the apples.

To prepare the pie crusts, roll out each biscuit until roughly 6-8 inches wide. Use flour to prevent dough from sticking to the surface and the roller.

Evenly spoon the apple mixture onto the center of each pie crust. Take a little bit of water and run your fingers along the edge of the pie. Fold one side of the pie over and seal. Use a fork to secure the seams of the pie crust by pressing along the folded edge.

As Paula points out, we don't want to lose any of that goodness inside!

Place pies on a prepared baking sheet. Bake for 15-18 minutes; or until golden.

Serve with a scoop of frozen vanilla yogurt and drizzle with sugar free caramel. YUM!

 

THE RESULTS:

AMAZING! The biscuits are really a great idea for a pie crust. The are so soft and flavorful. Plus, they come in a reduced-fat variety. Bonus! Overall, if you are looking for an easy and impressive dessert, this is a hit. Since we use biscuits, we could even enjoy this for breakfast, right? If apples aren't your thing, try this recipe using any variety of fruit; peaches, pears or cherries. I really don't think you can go wrong.

In my opinion, the best way to have this dessert is to serve it warm. I made mine before dinner, so when it was dessert time, I just threw mine in the microwave for about 20 seconds. Then I topped it off with a scoop of fat free vanilla ice cream and drizzled on some sugar free caramel. Each bite was just heaven!

I really hope you decide to give this recipe a try. It is the perfect dessert for every season. A true classic! Thanks again for the inspiration, Paula.

NUTRITION FACTS (per serving):  287.8 calories;  8g fat;  51.8g carbohydrate;  6.1g protein;  2.2g fiber

**Facts do not include frozen yogurt or topping.

*PRINT~FRIENDLY*