New Years is here, and with it come a lot of New Year resolutions, losing weight, traveling more, working less, winning the lottery, and the list goes on and on…….
One of my resolutions is to twist my menus around to ensure that each one of them is a balanced meal, more veggies, medium protein and low in carbs and calories. Guessing I will for sure slip here and there but lets see how long I can hold on to this wise resolution!
So with this in mind tonight I made:
CRAB STUFFED PORTOBELLO MUSHROOMS WITH A TOSSED GREEN SALAD
For this I used:
- Portobello Mushrooms
- Meyer Lemon Olive Oil
- Salt, Pepper
- Crab Meat
- Onions, Peppers, Lettuce
- Low fat homemade béchamel sauce ( low fat milk, flour, butter, nutmeg, salt and pepper)
- small amount of breadcrumbs
I roasted my mushrooms in a 400 Deg F oven for 35 minutes after giving them a light toss in a tablespoon of Meyer Lemon Olive oil, salt and pepper. Took them out of the oven and let the cool down for a bit.
I prepared my sauce by melting the butter, cooking the onions, adding the flour and cooking it out, adding the milk, salt pepper and nutmeg.
Once the sauce was nice an thick I added the crab meat to it.
I stuffed the Mushrooms with a large spoonful of the Crab mixture, topped them off with some garlic bread crumbs and back into the 400 Deg F oven for another 10 minutes or until nice and golden.
Chopped up my lettuce, tomatoes, onions and peppers and prepared a nice vinaigrette and voila, dinner is served!
Had some crab stuffing left over so check my blog out tomorrow to see what new dish comes out of that!
