My hubby is on the Weight Watchers Core Plan and has really impressed me with his "stick-to-it" attitude. Of course, men usually can drop weight easier than women, and my wonderful, sweet, loving husband is no exception. ::sigh::
To try and sway me over to the "dark-side-where-my-beloved-sugary-snacks-are-but-a-thing-of-the-past..." (i.e. the Core Plan), he made this meal for us a couple nights ago. Trust me when I say it was delicious. Oh my good gracious was it delicious:
Cajun Crab Cakes and Orange-Cilantro Black Bean Salad
olive oil cooking spray
1 lb. lump crabmeat (we used canned)
2 T. uncooked quick oats
1/4 c. roasted red peppers, diced (from a water-packed jar)
2 T. fat-free mayonnaise
1 t. Cajun seasoning
1 t. Dijon mustard
3/4 c. uncooked quick oats
1 t. Cajun seasoning
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
In a large bowl, combine crabmeat, 2 T. of oats, peppers, mayo, 1 t. of Cajun seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.
In a shallow dish, combine remaining 3/4 c. of oats and remaining tsp. of Cajun seasoning.
Shape crab mixture into 4 equal patties, about 1-inch thick each. Transfer crab cakes to oat mixture and turn to coat both sides. Transfer crab cakes to prepared baking sheet and coat surfaces with cooking spray.
Bake until crab cakes are firm to the touch and golden brown--about 15 minutes.
1/2 t. olive oil
1/2 medium red onion, chopped
2 med. garlic cloves, finely chopped
1/4 t. ground cumin
1 c. canned black beans, drained and rinsed
2 T. cilantro, fresh chopped
2 t. red wine vinegar
2 med. oranges, seeded, peeled and chopped into small pieces
1/8 t. table salt (or to taste)
1/8 t. black pepper (or to taste)
In a large skillet, warm oil over med-high heat. Add onion and saute 2 minutes. Add garlic and cumin and cook 1 minute more.
Stir in black beans and cook until just heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and orange pieces. Season to taste and serve.
Yields about 3/4 c. per serving.