Crab and Corn Cobbler
1 1/2 cups reduced-fat milk
3 tablespoons flour
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 (11-ounce) cans Mexican-style corn (drained)
1/4 cup frozen diced onions
1 (8-ounce) package imitation king crabmeat
1 (8-ounce) can crescent rolls
1. Preheat oven to 350°F. Whisk together, in medium saucepan, milk, flour, seasoned salt, and pepper until smooth and blended. Cook on medium-high 5–6 minutes, whisking often, or until thickened.
SODIUM 1250mg; CARB 67g; FIBER 3g; PROTEIN 19g;
VIT A 10%; VIT C 25%; CALC 15%; IRON 20%
Vanilla Strawberry Parfaits
1 (16-ounce) bag frozen sliced strawberries
1 (3.4-ounce) box instant vanilla pudding mix
2 cups reduced-fat milk
1. Place strawberries into microwave-safe bowl. Microwave on DEFROST (30% power) for 4 minutes or until berries begin to soften.
SODIUM 400mg; CARB 38g; FIBER 2g; PROTEIN 5g;
VIT A 6%; VIT C 80%; CALC 15%; IRON 4%
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Utensils & Cookware
For a reduced-fat variation, omit the crescent rolls on top of the cobbler. Enjoy with crusty bread or rolls.
Recipe Version R-02/07-0022