So is everyone sticking to their New Year’s resolutions? I honestly didn’t make any true resolutions, but as usual, in January I try to cut back on the sweets and heavy dishes. I didn’t do too bad in December really but the cruise last week – man! You can definitely eat healthy on a cruise because there are lots of options for salads, veggies and lean proteins. However, I wanted to really enjoy the food on the cruise so we had dessert every night after dinner and of course some cocktails. I have a few recipes in mind that I want to make and share from our cruise. My cocktail of choice was a Basil Drop and it was amazing! Kind of like a Mojito with Vodka instead of Rum and basil instead of mint.
More on the cruise in another post methinks!?!
So for all of you out there who are either dieting or just looking for some lighter dinner options here is a great recipe for you! I love crab and I also really like zucchini so when I saw this quiche recipe I bookmarked it and we made it the next day. Everyone loved it – although Taylor thought it was spicy? You can definitely taste the crab and although it is canned crab it was a great seafood taste. I have a few recipes that use canned crab and this crab dip is one of my go to’s for parties!
A couple of tips when making this. Zucchini is really watery so make sure you drain it really, really well. Once you have shredded the zucchini you can put it in a colander and sprinkle with salt and let it sit for about 30 minutes. The salt will draw the water out and if you press on the zucchini the water will pour through the colander and take a lot of the salt with it. You can also wrap the zucchini in a clean tea towel and just squeeze it over the sink. You can also sub in whole eggs in this recipe. Won’t be quite as light but that is ok. About 7 eggs will sub well in this dish as per one of the commenters on the Taste of Home site. We also baked this 10 minutes longer than the recipe calls for. Everyone’s oven is different but you want the quiche to set and not have a lot of jiggle left in it when you take it out of the oven. So check it at the 30 minute mark and then give it more time depending on how it looks.
If you would like some more lighter recipes that your whole family will like here are a few more you can try! These are all from my old blog and all ones that I have tried – obviously!
Shrimp Gazpacho – Marianne shared her healthy Mexican options last week and it made me think about this Shrimp Gazpacho which is amazing! It calls for Clamato Juice which can be found near tomato juice in the supermarket. So good! You can also try this avocado pico de gallo and call it a fiesta!
Lightened Up Veal (or chicken) Marsala – Honestly, this is a lighter version but I thought it was just as good as the regular kind!
Pasta with White Beans and Broccoli Pesto This is a great vegetarian option, just go light on the pasta and choose a healthier pasta with some good fiber in it.
Pork Tenderloin with Mushroom Gravy – This is another great recipe that I have made numerous times. Comfort food for sure. If you like pork tenderloin or if you have never tried it, make this! Make some mashed potatoes while you are at it.
Asian Tuna Patties – Here is another one that uses canned fish which is great for weeknight meals. I love this recipe and it is a hit with my entire family.
From Taste of Home
- 1 can (6 ounces) crab
- 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup shredded zucchini
- 1/3 cup chopped green onions
- 1-1/2 cups egg substitute
- 1 can (12 ounces) fat-free evaporated milk
- 3/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon salt-free lemon-pepper seasoning
- Dash paprika
- In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
- 2. Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.