• 1 pound fresh mushrooms
• 7 to 8 ounces crabmeat (canned or fresh picked) 4 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup no-sugar mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Preheat the oven to 350°F.

Combine rinsed crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling.

Wipe the mushrooms and remove stems, gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place in an ungreased shallow baking dish. Sprinkle the tops with Parmesan and paprika and bake for 15 minutes. Serve immediately after oven.

Serves 6. With approximately 5 carbs per serving.

• 1 cup fresh cranberries, cut in half
• 3 medium apples (cored, peeled, diced)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• non-stick cooking spray

Topping

• 1/2 cup all purpose flour
• 1/4 cup brown sugar, packed
• 1/2 cup white sugar
• 3 tablespoons unsalted butter

Yield: 8 portions
Serving size: 1/2 cup

Preheat oven to 375º F.

Combine cranberries, apples, 1/4 cup brown sugar and cinnamon in a large bowl.

Spray a 13” x 9” baking dish with nonstick cooking spray and pour in cranberry mixture.

Combine flour, brown sugar and white sugar in a medium bowl. Add butter and cut into flour mixture with a pastry blender or by hand. Mix well to make course crumbs. Sprinkle topping on cranberry mixture and bake 50 minutes or until topping is golden brown.

Nutrients per serving: Calories: 220, Protein: 1 g, Carbohydrate: 45 g, Fat: 5 g, Cholesterol: 12 mg, Sodium: 7 mg, Potassium: 114 mg, Phosphorus: 17 mg, Calcium: 20 mg, Fiber: 1.6 g