Saturday, June 29, 2013

Loaded Au Gratin Potatoes

This recipe will blow your mind! When I made it, I had to call a couple people to come over and be my taste-testers because I was so excited about how yummy it was. I love au gratin potatoes but I always feel SO guilty ordering them because I know they are made with a combo of butter, fat, heavy cream, etc. You know, all the best things in the world that make food SOOO good. So I decided to give them a make-over and see if cutting some of the fat, and therefore calories, would take away from the scrumptiousness that makes me love this amazing little side dish....nope...the love is still there! Test it out for yourself and let me know what you think! 

4 medium russet potatoes
1 medium onion, sliced into rings
3 Tbsp Hormel real bacon bits
1/4 cup chive, sliced
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt (for the cheese sauce)
1/2 tsp pepper (for the cheese sauce)
2 cups skim milk (you can use any milk but I only had skim)
1/2 cup lowfat buttermilk
1 1/2 cups 50% reduced fat white cheddar cheese (such as cabot)
salt and pepper to taste (for potatoes)

Preheat oven to 400 degrees. Butter a 9in pie plate or a casserole dish. Using a cheese grater or the grate feature of your food processor, grate the cheese. Again using your food processor, only this time you will use the slice feature, leave the skin on and slice all 4 potatoes. (You can hand slice in 1/8in. thick round slices but a food processor saves a TON of time!) Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with half of the onion slices, half of the chives and all the bacon bits. Season with salt and pepper to taste. Add remaining potatoes, lightly salt and pepper to taste again. 

In a medium-size saucepan over medium heat, melt the butter. Add in the flour, salt and pepper to create a roux and stir constantly with a whisk for 60-90 seconds. Stir in milk making sure to whisk out any lumps. Cook until mixture has begun to thicken. Add in the cheese all at one time, and stir until melted, this only takes about 45 seconds. Pour cheese sauce over the potatoes, top with remaining onion slices and chives. Cover the dish with foil. Bake for 1 1/2 hours. Remove foil, Broil for 5-7 minutes or until the top begins to turn a golden brown. Let cool for 8-10 minutes before serving. Makes 8 servings

Per Serving: 228 cals / 9g fat / 26g carbs / 13g protein


Skinny Lemon Blueberry Muffins

If you know me well you know that when I get up in the morning, the second my feet hit the floor, I'm headed to the kitchen to start breakfast. I can't function without it! In the summer time, there is nothing better than a batch of blueberry muffins waiting to be gobbled up! Though, the typical muffin is packed with God only knows what that always seems to find its way to places on my body that I really don't appreciate! So...coming in at just 89 caloriess and 1g of fat, these are re-vamped and re-created to be a guilt-free start to your day!

5oz plain, non-fat Greek yogurt
2 Tbsp light margarine
5 Tbsp Applesauce - natural, unsweetened
1 cup sugar
1/2 cup truvia sweetener (stevia)
1/2 tsp vanilla bean paste* (you can use pure vanilla extract)
2 lg egg whites
1 lg egg
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup lowfat buttermilk
1/2 tsp lemon extract
1-2 tsp lemon zest
2 cups blueberries

Preheat oven to 325 degrees. Keep the blueberries aside. Begin by using 2 bowls. Combine wet ingredients well in one and combine dry ingredients well in the other. Use a gallon sized ziplock, put the blueberries in and sprinkle them with 2 Tbsp of the dry mix and shake the bag. This will help to keep your blueberries from falling to the bottom of your mix. Slowly incorporate the dry ingredients into the wet ingredients. Once well combined, fold blueberries in. Use a 1/4 or 1/2 cup measuring cup to scoop and fill cupcake liners until they are 3/4 full. Bake in preheated oven for 20-25 minutes. They are done when a wooden toothpick peirced through the center of a muffin comes out clean. Makes approx. 24 muffins!

*If you haven't ever used vanilla bean paste, I highly recommend you try it. I use this one and this one! Once I tried it (thanks to a certain chef i know) I quit using extract all together. The flavor is amazing and I feel like I'm eating something that is more pure. The closer you can get to the raw unprocessed version of a food, the better.

Per Muffin: 89 cals / 1g fat / 18g carbs / 3g protein


Wednesday, June 26, 2013

Seared Ahi Tuna

I have been asked several times for this recipe so I thought I'd oblige. This is a favorite at my house. We LOVE tuna. It doesn't matter if its raw, seared, long as its not out of a can...I'm all over it. This recipe is great for an amazing meal when you're short on time. Enjoy the fruits of your labor...err....without the labor. Sorry ladies...I don't have the same solution for're on your own!

Ahi Tuna Filets (fresh is best)
Butchers Block Pepper (this is just a course ground pepper)
McCormick Grill Mates: Montreal Steak Seasoning
Kosher Salt

Season 1 side of the tuna filet with Pepper, Steak Seasoning and then lightly salt with kosher salt both sides. Just place face down on a hot cast iron skillet for 45 seconds and flip for another 45 seconds, That just sears the outside and leaves the center rare. Remove from skillet. Using a VERY sharp knife cut the filet into 1/2 inch wide slices. To serve, separate them just slightly so they look as if they have fallen like dominoes to one side. Try serving them along side my Brussel Sprouts and a cauliflower puree for an incredibly healthy meal! 

Monday, June 24, 2013

Baked Goat Cheese

With Red Pepper Tomato Sauce

One of my favorite Las Vegas restaurants is called Mon Ami Gabi and this dish is one of the reasons it tops my list. I first had this amazing appetizer in 2005 and every time I have ended up in Sin City sine then, this is my go-to, as well as my go-to recommendation to friends that find themselves there! I made a promise to a group of friends on our last visit out there that I would go home and attempt to re-create this dish. So...without further adieu...this is my version of my favorite Las Vegas appetizer.

Ok....a little further adieu...
Now, don't let the fact that its "goat" cheese scare you off. I didn't think I would be a fan either, but the creamy sweet peppery flavor of the tomato sauce marries perfectly with the creamy tartness of the goat cheese to create this amazing dish that when paired with the perfect garlic bread, (oh, what's that below? The recipe for The Perfect Garlic Bread?) is like a French party in your mouth! So, if you are a fan of goat cheese you are in for a treat in trying a new recipe, and if you aren't a fan, or don't think you will be, step out of your comfort zone and give it a try....I guarantee you'll be pleasantly surprised and will fast become a fan of this creamy treat!

3/4 lb. goat cheese
1 can crushed tomatoes
1 jar fire roasted red peppers, liquid drained off
1/4 cup heavy cream
1 tsp dried basil
1 tsp salt
1 tsp pepper

In a medium sauce pan combine: tomatoes, drained red peppers, cream, basil, salt and pepper. Bring to a boil and reduce to simmer. Let simmer for 15 minutes. Taste the sauce and add salt and pepper as needed. Carefully pour sauce into a blender and starting on low, blend sauce until smooth. (You can use an immersion blender for this but I find that my Vitamix blender gives me a smoother consistency). Pour back into sauce pan and let simmer until you are ready to use it.

Turn the "Broil" feature on your oven on. Form goat cheese into a ball and place the ball in the center of a round casserole dish or deep pie plate. Place in oven and broil on high until the top of the cheese is "brûléed" meaning that it has caramelized to a dark golden brown. Remove from oven.
Immediately pour sauce around cheese so that the "brûléed" top o the cheese is still showing.
Making sure to do this immediately after removing the cheese from the oven ensures that the cheese does not begin to spread too much. Serve with the perfect garlic bread below.

Bonus Recipe!

The Perfect Garlic Bread

1 loaf French bread
garlic paste (you can buy a tube of this at Target near the fresh herbs)
salt and pepper

Cut the loaf of bread length-wise (Like Subway does!) Butter the entire loaf. Put a dime size dollop of garlic paste every 3 inches and spread evenly over the loaf. Add the desired amount of salt and pepper. Cut the loaf at an angle, making pieces that are about 2 inches wide (The rounded end pieces are extras! I put a little basil pesto on those and broil them for myself and the other chefs in the kitchen to snack on!) Arrange the garlic bread on a foil lined cookie sheet. Put in the oven and broil on low for 2-4 minutes, depending on your oven. Watch carefully and remove the bread when it reaches a medium golden brown and the edges are dark brown. If you find that your oven does not toast the bread to perfection by the 4 minute mark, you can use the broil feature on high.


Friday, June 21, 2013

Girls Night In

Forget "Girls Night Out" me and my girls would rather have a "Girls Night In". We love wine, cooking, story-telling, laughing, and curling up in front of a movie, or better yet...a fire. You just can't do all of that at a noisy bar. So...we started a club, and not just any club.... a cooking club! We get together once a month or every few months (whatever our schedules allow) and cook amazing food! Not everyone in the club knows how to cook so those girls learn, while the others of us teach. Domesticating Oklahoma's women one cooking night at a time! It all started with a night at the horse races for a birthday party where alcohol may have been served...ideas started flowing (again, that wasn't the only thing) and we all made a date to get together. Just wanted to share some pics from our first official "Cooking Club" night, hoping that it will inspire you to gather amazing friends in your kitchen and learn from each others mad cooking skills! This night we made Chicken Lettuce Wraps, Chicken Parmesan with pasta from scratch and a recipe that I posted earlier this week,  Wine Poached Pears with vanilla cream, Yum!


Wednesday, June 19, 2013

Wine Poached Pears

With vanilla cream and toasted walnuts.

This is a recipe courtesy of my friend Bonnie. Incredibly sweet, absolutely beautiful...and the girl can bake! The perfect compliment to a girl like me that has not mastered the art of measuring =) which is required when baking...I was just not raised that way. I'm more of a "little of this, little of that" kind of girl. So, you guys can thank my measure-minded friends like Bonnie for trying to teach me the art of baking and bringing incredible desserts like this to you! This is a simple dessert that is impressive and elegant and almost too beautiful to eat....

1 bottle dry red wine (750ml)
1/2 cup sugar
1/2 cup orange juice
1 cinnamon stick
1 tsp whole cloves
4 pears*, peeled
1/4 cup low fat vanilla yogurt
1/4 cup low fat sour cream
1 Tbsp brown sugar
1/4 cup chopped walnuts, toasted
Fresh mint for garnish

Heat wine, sugar, orange juice, cinnamon stick, and cloves in a saucepan over medium heat until sugar has dissolved, 3-5 minutes, stirring occasionally. Add pears and bring to a boil. Reduce heat to low, cover, and simmer until pears are tender (1 1/2 hours), turning occasionally. Keep warm until ready to serve. Whisk yogurt, sour cream, and brown sugar together in a small bowl. Serve each pear with vanilla cream, walnuts, and mint.

*Bartlett and Anjou pears work best but you could also try Bosc
*You can leave pears whole, or cut each pair in half to double the servings (as we did in the above photo)

Using this recipe for 8 servings by halving each pear:
Per Serving: 240 cals / 3g fat / 34g carbs / 2g protein


Monday, June 17, 2013

Baby Back Ribs

I want my baby back, baby back, baby back.....I can't say the title of this post without singing the sang it too. My baby back ribs have become famous among family and friends. They are the best combination of smoky and sweet with a tinge of spice. You literally will drool just thinking about them after having them just once! This is a recipe that brings a cookout together and friends will come from afar just for 1 finger-licking-good rib and then tell you over and over again that you have out-done yourself. These are not the low and slow watch-all-day ribs either...they are oven baked to perfection in just over an hour.

2 Tbsp granulated garlic
1/4 cup chilli powder
2 cups brown sugar
2 Tbsp ancho chili powder
2 Tbsp black pepper
3 Tbsp salt
Extra virgin olive oil
3 racks of pork baby back ribs

Cut to separate ribs. Boil ribs in a stock pot or dutch oven for 15 minutes, remove from boiling water and put in a bowl or baking dish to cool (You may have to do a couple batches). In a bowl mix the following ingredients well: garlic, chili powder, brown sugar, ancho chili powder, pepper and salt. Once the ribs have cooled well enough to handle, drizzle olive oil over the ribs and rub the oil into each rib. Once ribs have been rubbed in oil, you can sprinkle the rub over each rib ensuring that the rub is covering at least the meaty part really well. (You can figure out your own system here, sometimes I dip the rib into the rub and then spread it with my hands and other times I sprinkle the rub over the enture dish ensuring that I coat each rib well). Lay in a baking dish meaty part up making sure that there is only 1 layer of ribs, so that ribs are not covering one another. Cover dish with foil and bake at 375 degrees for 20 minutes, uncover and bake an additional 20 minutes. These ribs are so full of flavor that BBQ isn't needed, but have it on hand for those sauce lovers. can use this rub with chicken too!

Note** Aluminum baking dishes are amazing for this because they are disposable, and therefore....mess-free!

Send in your pictures via Twitter, Facebook and Instagram and let me know in the comments section below how they turn out for you!


Friday, June 14, 2013

Crab Stuffed Salmon

This is the kind of thing that comes out of my kitchen when I have groceries that need to be used and I get creative to find a way to get them into the same dish! I had everything for my crab cakes...I had brown rice...and I had salmon, and only 1 day to use it all! So... my crab stuffed salmon was born. Now as you guys know thanks to the debut post of The Barnyard Bistro (find it here) my crab cakes use breadcrumbs and panko. I opted to use brown rice in this recipe because 1) it is healthier and 2) I had cooked and on hand. I happened to have a house guest when this little jewel was created, one of my favorite people - my cousin Pete, and he and my hubby both flipped over it. He made me write it down immediately so that he could try to re-create it. When I have a friend ask me for a new way to make salmon...this is my go-to. It is easy, quick and looks like you had to work REALLY hard!! It's also incredibly healthy!

4  salmon filets 4-5oz each (remove skin or buy without skin)
6 oz white lump crab meat
2 egg whites
2 Tbsp fat free plain yogurt
1/2 cup brown rice (cooked - or you can use 60 second steamer rice)
2 Tbsp fine cut fire roasted red pepper
1 tsp garlic paste
3/4 tsp Old Bay seasoning
1 tsp onion powder
1/4 tsp kosher salt
1/4 tsp pepper
 Lightly pepper the salmon, if you are a salt lover you can lightly salt as well. Just remember that salmon has sodium in it and you are adding salt to the stuffing, so be careful not to over salt. Slice each salmon filet, about 1/2 of the filet deep and then turn your knife sideways and cut about 1 inch both to the left and right. You just want to create flaps, so make sure not to cut all the way through the filet on the bottom or the sides.

In a bowl, mix all of the remaining ingredients. Divide this mixture among the 4 filets stuffing each filet and pressing the flaps gently into the crab stuffing. The flaps will not close all the way, this just helps to hold the flaps in place.

Place each filet on a baking sheet sprayed with cooking spray (it is also an easy-clean-up if you cover the baking sheet with foil and then spray with cooking spray). Bake until crab starts to brown slightly on top. 350 degrees for approximately 25 minutes - give or take 5 minutes depending on how well done you like your salmon.

This is a simple all-in-one meal since it has brown rice in it. It is best if you just serve a light Caesar salad on the side. You can make wheat croutons out of wheat bread spritzed with olive oil cooking spray, toasted in the toaster and sprinkled with a little garlic salt.

Per filet: 248 cals / 9g fat / 7g carbs / 37g protein


Wednesday, June 12, 2013

CMA Fest.....Barnyard Bistro Style

CMA Fest was amazing. Playing for and meeting fans from all over the country and hanging out with my fellow country artists at the City of Hope Softball game, SO FUN! I had some amazing friends that came in town to spend the week with me and we had the most amazing lunches followed by the most scrumptious 3 hour dinners! You know how us girls can be when we get a a get the point! Here is a list of the amazing restaurants we visited during CMA Fest 2013....they are all a MUST and I promise they will NOT disappoint.

Midtown Cafe ~

Easily becoming a new favorite! For starters, they serve a basket of mini scratch biscuits (Yum, I know!!) Then there is the flash fried spinach, filet, lobster polenta cake, soups, salads..... Amazing...The hubs ordered the veal trio and was pretty impressed. There is a reason this is a local hot spot for industry insiders. The story is told that the owner purchased the restaurant on the ONE condition that with it comes the recipe for the Lemon Artichoke Soup that they are famous for.

Park Cafe ~

Whoa mama! Hold onto to your top button.... Your gonna want to order the whole menu here. They do a seasonal menu and this visit was kicked off with chorizo-stuffed, bacon-wrapped dates and goat cheese brûlée drizzled with local honey. For dinner they offered a 12oz pork porterhouse (yes, PORK!) and of course the boys were all over that! for the girls....roasted chicken with asparagus hash...yum. We passed on dessert but can I just say... their Huckleberry Doughnut with buttermilk ice cream and walnut streusel was pretty hard to resist! Maybe next time.

Burger Up ~

Yum! Gourmet beef, bison, turkey and salmon burgers! They also have one of my favorite side items EVER: Parmesan Truffle French Fries. And if that isn't enough, they make a honey mustard style aioli and a house ketchup to go with all of it. 

The Southern ~

To start off they have kick you in the ass bleu cheese steak n' biscuits and they have killer raw and char-grilled oysters. For our entrées the girls got "The Belle" filet with a variation of sides: cheddar grits, whipped potatoes, white cheddar mac & cheese and sauteed butternut squash with goat cheese. The guys ordered the "Nudie Suit" steak where they got to go up to the chef and actually select a custom cut of steak they got grilled asparagus, whipped potatoes and hand cut fries. This is one of my highest recommendations and me and my family love going here when we're in town!

Zoe's Kitchen ~

This is a lunch favorite for me. Healthy, fresh, Mediterranean food. Love the chicken kabobs! They also have really yummy hummus and braised white beans. But the kicker here....a chocolate chip cookie that literally melts in your mouth and spans about 6 inches wide!! I usually get one and keep it in my purse to snack on for 2 days

Sunset Grill~

This is another local favorite. The same owner of Midtown Cafe and it is equally as good with a larger menu. We started off with the Alabama Royal Red Shrimp Bruschetta and Lemon Pepper Fried Calamari both of which were pretty great...but I'm a calamari girl myself. We then moved onto the entree ordering everything from the famous Voodoo Pasta to Coca-Cola BBQ Beef Short Ribs to the Mediterranean Pasta to Pizza and even Sea Scallops. I didn't hear one person say they didn't LOVE their meal. That's when you know its good!


I hit this spot for breakfast but its also a favorite for lunch! I L-O-V-E the Matzoh Ball Soup and Latkes. They also have amazing sandwiches and you can get breakfast ALL DAY! We do not have Jewish deli's like this where I live in Oklahoma so I take full advantage of it when I can find one and this one I hit 2-3 times per week when I'm in Nashville. 

Pancake Pantry~

I didn't make it here this trip but I drove by and drooled over it a lot so I decided that it counts and deserves a spot on the list! You seriously MUST GO! And it is well worth the sometimes hour wait to get a table.

Let me know how you like these favorites and what you order when you go!


Monday, June 10, 2013

Twice Baked Potatoes

Let me start off by saying THANK YOU!! to everyone that came out to CMA Fest 2013! I had an absolute blast and it was great to meet all of you. Now...onto food. My mom used to make these when me and my sister were kids and we always LOVED when they showed up on our plates. It's like a yummy potato boat! They are simple to make and are the best kind of comfort food. Even better, you can make them ahead and freeze them! Then just pop them out of the freezer and into to oven and you have a side dish that you "slaved over" ready to go! Freeze them in a baking dish so they retain their shape and the piping stays pretty and then you can transfer to a gallon ziplock. This recipe may look familiar to you thanks to my sweet friend Lauren, at Country Music Is Love. She featured this recipe on her blog! You can see her post of this recipe here. Hope you enjoy! Let me know what you think!

6 baking potatoes
2-3 Tbsp minced onion
1/4 cup chives
1 Tsp garlic paste
3 Tbsp chopped bacon or real bacon bits
2-3 Tbsp butter
1/4 cup sharp cheddar cheese, grated
1/4 cup sour cream
1/8 cup heavy cream
salt and pepper to taste

Scrub and bake potatoes until done. Remove from oven and let cool. Cut the potatoes lengthwise and dig the flesh out of the shell, being careful to retain the shape of the shell. In a bowl, combine the potato flesh with onion, chives, garlic, bacon, butter, cheese, sour cream, salt and pepper. Use heavy cream for added moisture if needed. Consistency should be thick and creamy, a little thicker than mashed potatoes. Stuff the potato shells with the mixture, you can even use a piping back with a tip to make them pretty. Place on a cookie sheet in the oven for 15-20 minutes at 275°. The tops of the potatoes will start to brown and crisp. Should make 8-9 twice baked potato servings. 

Helpful Tip: Watch this she loads the piping bag is mindblowing! She is using icing but if you use this same technique with your potato filling....Viola! Just make sure that you dont have potato chunks too bit to pass through your piping tip!

Per serving: 175 cals / 6g fat / 25g carbs / 5g protein

Friday, June 7, 2013

Baked Southwest Egg Rolls

I hope you guys enjoyed the Baked Crab Cakes and Aioli recipe that I posted yesterday! Make sure you let me know what you think about each recipe in the comments section. Here is another great appetizer that I love to make, Baked Southwest Egg Rolls. I posted a picture of this dish not too long ago on my socials (Twitter, Facebook and Instagram) and got SO MANY requests for this recipe! There is nothing better than all of your favorite ingredients wrapped, deep fried and dipped in a sauce! Southwest Egg Rolls is one of my favorite appetizers to order at a restaurant but....this version is light and guiltless so dig in and you'll still have room for dinner and dessert! 

12 Egg Roll Rappers (6 inch)
1 cup shredded chicken (baked or boiled)
2/3 cup black beans, drained & rinsed
2/3 cup corn, frozen
1/2 cup onion, diced
1/2 cup tomatoes, diced
1/3 cup green chiles, diced
1/2 cup frozen spinach -without salt (press out as much moisture as possible)
1 cup low fat cheese cheddar cheese, shredded (you can also use Mexican blend)
2 tsp ground cumin
2 tsp taco seasoning
1 tsp granulated garlic
1/2 tsp salt
1/4 tsp pepper
1 cup of water (for sealing edges)
Have your favorite salsa on hand for dipping!

Preheat oven to 400 degrees. In a skillet, mix chicken, black beans, corn, onion, tomatoes, chiles, spinach, cumin, taco seasoning, garlic, salt and pepper. Saute until ingredients are heated through. Lay egg roll wrap flat and place 1/4 - 1/3 cup of filling in a line down the center add 1 Tbsp shredded cheese. Using small basting brush or your finger, wet the edge of the wrap all the way around. Fold ends in first, then fold one side in - trying to wrap as tightly as possible, roll the egg roll until remaining side is wrapped around roll and press to seal well. Repeat until all 12 egg rolls are constructed. Spray a baking sheet with cooking spray and place egg rolls on sheet. Spray the egg rolls liberally with cooking spray. Bake for 25 minutes, flipping once during baking.

Per Egg Roll: 130 cals / 3g fat / 18g carbs / 8g protein

XOXO! Enjoy ~

Tuesday, June 4, 2013


Welcome to "The Barnyard Bistro" I am so excited about sharing my recipes and life tidbits with you guys! As I have said in many interviews, my first love is music and my second is food. You guys know that I grew up in a musical family but what you probably didn't know is that I also grew up in a family full of amazing cooks! Luckily, the recipes, techniques and inspirations were passed on to me at a very young age, which is how I learned to cook. There was never a time I was told to get out of the kitchen because in our family, extra hands (even little ones) were always welcome.Because of that, I WHOLE-HEARTEDLY believe that kids should be hands-on and experimental in the kitchen every chance they get!

I try to eat as healthy as possible (which isn't easy for a girl who grew up on Fried Spare Ribs and Fried Hog Jowl), so many of the recipes I'll post are modified for a healthier lifestyle, such as yogurt instead of mayonnaise or applesauce instead of oil, feel free to fatten them up if you want! To kick off the first post of "The Barnyard Bistro" I wanted to share a recipe I came up with after a trip to Boston (Love Boston!!) that involved a dinner with the most amazing Crab Cakes! (and my version is pretty healthy to boot!)

Baked Crab Cakes

2 cups lump crab meat
1/2 cup diced onion
1/2 cup diced celery
1/4 cup fire roasted red pepper, chopped
1/4 cup parsley, chopped
1/2 cup light mayo or plain non-fat Greek yogurt (I prefer yogurt)
2/3 cup bread crumbs (plain)
1/2 cup panko breading
2 Tbsp "Old Bay" seafood seasoning
2 Tbsp water
1 lemon

In a bowl, mix all ingredients (except lemon) together until everything is well incorporated. Form balls and lightly press into patties about 2 inches wide and 1 inch thick. Place the cakes on cookie sheet sprayed with cooking spray. Broil on High for 15 minutes. Flip cakes, and broil again for 5-7 minutes. If, when lightly squeezed, the cakes seem too soft, broil for another 1-3 minutes on each side. Finish with a squeeze of lemon juice if desired. Serve with this Roasted Red Pepper Aioli:

Roasted Red Pepper Aioli

1/2 cup Fire Roasted Red Pepper (from a jar)
1/2 cup light mayo or plain non-fat Greek yogurt
1/2 tsp "Old Bay Original Seafood Seasoning"
1/4 tsp granulated garlic

Using a blender, blend well and serve as a dipping sauce!

Per Crab Cake: 81 cals / 0g fat / 8g carbs / 10g protein  *using yogurt
Per Tbsp Aioli:  8 cals / 0g fat / 1g carb / 1g protein

XOXO Enjoy~