True Lemon® CREAMY CRAB MACARONI BAKE
2 cups nonfat cottage cheese
1 ½ cups low-sodium chicken broth
4 packets True Lemon®
¼ cup reduced calorie mayonnaise
1 tablespoon of dried dill weed
2 teaspoons of olive oil
2 cups finely chopped celery
2 cups chopped scallions
8 ounces fresh crab meat
8 ounces of elbow macaroni, cooked and drained
¼ cup balsamic vinegar
- Preheat oven to 350°F.
- Spray oval baking dish with nonstick cooking spray.
- In blender or food processor, combine cheese, broth, True Lemon®, mayonnaise, and dill; puree until smooth. Set aside.
- In a nonstick skillet, heat oil; add celery and scallions.
- Cook over medium heat, stirring frequently, 4-5 minutes; until vegetables are softened.
- Stir in crabmeat, macaroni and vinegar; cook 2 minutes.
- Remove skillet from heat; stir in reserved cheese mixture.
- Transfer mixture to prepared baking dish; bake 15-20 minutes, until bubbly.
4
Calories - 399
Fat - 8 grams
Healthy dish
|
