1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
8 slices bacon, cooked crisp and crumbled

1. Preheat the oven to 350 degrees F.

2. In a medium mixer bowl, beat the cream cheese and mayonnaise until smooth. Stir in the cheese, onion, parsley and garlic powder until well combined. Spread the mixture evenly on the bottom of a 9-inch glass pie plate.

3. Sprinkle the crumbled bacon over the top and bake for 15 minutes. Makes 12 servings each with 2 grams of carbohydrates, a trace of fiber and 7 grams of protein.

Emily

2 (5 ounces each) cans water-packed tuna, drained and flaked
3 egg whites*
2 teaspoons lemon juice
3 tablespoons seasoned dry bread crumbs
2 tablespoons minced fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

1. In a medium bowl, combine all the ingredients until well blended. Shape the mixture into 4 equal patties.

2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the patties and cook until golden brown, about 5 minutes on each side. Makes 4 servings.

Per Serving: 137 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 462 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 24 mg Calcium.

* If you are not watching your cholesterol, you could use 3 whole eggs. The cholesterol count will, however, be higher.

Emily

1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.

Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.

Emily

For longer storage time, remove the paper towel and place the sealed bag in the freezer. Simply break off and crumble the amount of parsley needed for soup, stew or other cooked dishes.

Emily