ADVOCATE-TESTED RECIPE

Baked Italian Oysters

Makes 10–12 servings. Recipe is by Holly Clegg from her "Kitchen 101" cookbook.

Terrific Tip: Save time by buying grated Parmesan cheese at the market.

2 pints oysters, drained

⅓ cup olive oil

1 teaspoon minced garlic

⅓ cup chopped parsley

1 bunch chopped green onions

2 cups Italian breadcrumbs

⅓ cup grated Parmesan cheese

¼ cup lemon juice

1. Preheat oven to 400 F.

2. Place drained oysters on in shallow oblong 2-quart baking dish coated with nonstick cooking spray.

3. In bowl, combine remaining ingredients, spread evenly over oysters. Bake 25–30 minutes or until oysters are done and topping is browned.

Nutritional information per serving: calories 209, calories from fat 40 percent, fat 9 g, saturated fat 2 g, cholesterol 52 mg, sodium 524 mg, carbohydrate 20 g, dietary fiber 2 g, sugars 1 g, protein 10 g. Diabetic exchanges: 1½ starch, 1 lean meat, 1 fat


ADVOCATE-TESTED RECIPE

Lemon Angel Hair Pasta with Pine Nuts

Makes 4 servings. Recipe is by Holly Clegg from her "Kitchen 101" cookbook.

8 ounces angel hair pasta, reserving

¼ cup cooking water

2 tablespoons olive oil

1 teaspoon minced garlic

2 tablespoons pine nuts, toasted

¼ cup lemon juice

1½ teaspoons grated lemon rind

¼ cup chopped parsley

Salt and pepper to taste

1. Cook pasta according to package directions, reserving ¼ cup cooking water; drain well and set aside.

2. In small nonstick skillet, heat olive oil and sauté garlic, stirring one minute. Transfer to large bowl and add remaining ingredients, mixing well. Season to taste.

3. Add pasta with reserved cooking water to bowl and toss together until well combined. Serve warm or at room temperature.

Nutritional information per serving: calories 297, calories from fat 29 percent, fat 10 g, saturated fat 1 g, cholesterol 0 mg, sodium 9 mg, carbohydrate 45 g, dietary fiber 2 g, sugars 3 g, protein 8 g. Dietary Exchanges: 3 starch, 1½ fat


ADVOCATE-TESTED RECIPE

Wasabi Crab Cakes with Ginger Sauce

Makes 8 servings. Recipe is by Holly Clegg from her "Kitchen 101" cookbook.

½ cup chopped green onion

3 tablespoons light mayonnaise

1 egg

1½ tablespoons wasabi paste (according to taste)

2 teaspoons seasoned rice vinegar

2 teaspoons low sodium soy sauce

1 teaspoon lemon juice

1½ cups panko breadcrumbs, divided

1 pound white or lump crabmeat, picked clean

Ginger Sauce (see below)

1. In bowl, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce and lemon juice. Fold in ½ cup panko breadcrumbs and crabmeat.

2. Form crab mixture into 8 patties. Pat remaining 1 cup breadcrumbs onto both sides of patties. For best results, refrigerate at least 1 hour or up to 24 hours before cooking.

3. Heat nonstick skillet coated with nonstick cooking spray over medium heat and cook crab cakes 3–5 minutes on each side or until golden brown. Serve with Ginger Sauce (see recipe).

Ginger Sauce

Makes ½ cup.

3 tablespoons light mayonnaise

3 tablespoons nonfat yogurt or sour cream

2 tablespoons grated fresh ginger

1 teaspoon seasoned rice vinegar

1. In small bowl, combine all ingredients.

Nutritional information per serving: calories 153, calories from fat 26 percent, fat 4 g, saturated fat 0 g, cholesterol 73 mg, sodium 470 mg, carbohydrate 13 g, dietary fiber 1 g, sugars 1 g, protein 15 g. Dietary Exchanges: 1 starch, 2 lean meat