Spicy Crab Stuffed Mushrooms

Ingredients

1 pkg. stuffer mushrooms
1 (6 oz.) can crab meat
1 1/2 Tbs. olive oil mayo
1 egg
1/2 tsp. Old Bay Seasoning
1 Tbs. green onion, chopped
1/2 of a jalapeno, diced
1 Tbs. bell pepper, diced (I used green this time, but normally use red)
dash of cayenne pepper
EVOO

Directions

Preheat oven to 375 degrees. Drain water from crab meat. In a bowl mix the crab meat, onion, jalapeno, and bell pepper. In another small bowl, mix together mayo, egg, old bay and cayenne pepper. Then mix it in with the crab mix.

Arrange mushrooms on a baking sheet and spray or brush with EVOO. Stuff the mushrooms with the crab mix. Bake for 20 mins or until the top starts to brown.

Easy Avocado Chicken Parm

Ingredients:

4 boneless chicken breasts
EVOO
1 C. tomato pasta sauce (I use Wolfgang Puck's Arrabiata sauce)
2 avocados
Cabot Extra Sharp Cheddar Cheese (lactose free)

Directions:

Preheat oven to 400 degrees. Place chicken in a ziploc bag and beat with a meat mallet until about 1/2 cm thick.

 Place chicken on a non-stick baking tray. Lightly spray or brush EVOO on top of chicken. Bake for 12 minutes, turning chicken over at 6 mins.

Remove chicken from oven and spread tomato sauce on top, add slices of avocado and cheese. Return to oven and bake for 7-10 mins, until golden and chicken is cooked through.