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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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a wonderful dinner Ingredients:
2 teaspoons canola oil |
1/2 cup egg beaters |
2 tablespoons milk, fat-free |
1/8 teaspoon black pepper |
1/8 teaspoon dill weed, ground |
2 ounces crab, imitation |
2 tablespoons cream cheese, fat-free |
1 teaspoon green onion, chopped |
4 ounces red potatoes |
1/4 onion, yellow |
8 baby carrots |
1/8 teaspoon garlic powder |
1 banana, medium |
6 ounces yogurt, fat-free, favorite flavor |
Directions:
1. Please note that this recipe requires at least 4 hours of refrigeration time, which is not reflected in the prep time.
2. ? Pour 1 teaspoon of the oil into a small baking dish; tilt dish to coat bottom.
3. ? Beat egg substitute, milk, pepper, and dill weed in a medium bowl with a fork or wire whisk until well blended.
4. ? Stir in crabmeat (chopped), cream cheese (cut into 1/2-inch cubes), and green onion (chopped).
5. ? Pour into baking dish. Cover and refrigerate at least 4 to 24 hours.
6. ? When ready to prepare meal, preheat oven to 350°F.
7. ? Wash potatoes and onion; peel onion. Cut potatoes and onion into wedges. Cut baby carrots in half lengthwise.
8. ? Place potatoes, onions, and carrots in a bowl; drizzle with remaining 1 teaspoon of oil and sprinkle with garlic powder. Toss to coat.
9. ? Spread in a single layer on a shallow baking pan lightly coated with non-stick cooking spray.
10. ? Bake vegetables and egg-crab mixture uncovered for 45 to 50 minutes, or until vegetables are tender and egg is set.
11. ? Enjoy a fresh, peeled banana and yogurt for dessert.
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