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• 12 eggs hardboiled
• 1 cup sour cream
• 2 tablespoon Dijon mustard
• 1 teaspoon Tabasco sauce
• 1 clove fresh garlic, minced
• 1 teaspoom onion powder
• 1 tablespoon Worcestershire sauce
• 1 pinch white pepper

1. Cut the eggs in half and remove the yolks. Place yolks in a medium sized bowl with the remaining ingredients.
2. Arrange the eggs on an egg plate and set aside.
3. Mix the yolks on medium speed with the remaining ingredients and spoon by the teaspoon back into the middle of the egg whites.
4. Garnish with a sprinkle of parsley and paprika. Chill and serve.

• 24 white mushrooms cleaned with stalk removed
• 8-12 ounces of fresh, frozen or canned crab meat
• 8 ounces fat free cream cheese
• 1 cup low fat mozzarella
• ½ cup. low fat sour cream
• ¼ cup minced sweet onion
• 1 clove garlic, minced
• 1 pinch white pepper
• 1 pinch salt
• ½ cup fresh grated parmesan

1. Preheat oven to 400 degrees.
2. Place mushrooms upside down in a 9×13 in. pan.
3. Mix all ingredients together, except the parmesan cheese.
4. Fill the mushroom “caps” to just over full and return to pan.
5. Bake at 400 for approx. 15 min or until the crab stuffing starts to bubble.
6. Remove from oven and sprinkle the parmesan cheese over the top of the mushrooms. Return to oven and broil until brown.

• 3 large boneless skinless chicken breasts
• 1/8 cup olive oil
• 3 tablespoonsfresh lemon juice
• 2 teaspoons grated fresh lemon zest
• 2 teaspoons chopped fresh rosemary
• 1 ½ teaspoons fresh garlic
• ½ teaspoon salt
• ½ teaspoon white pepper
  

1. Cut chicken breasts into small 1 in. pieces and place on 6 in. skewers.
2. Mix the remaining ingredients in a gallon Ziploc bag.
3. Place the chicken skewers into the bag and lay flat in the refrigerator for ½ hour.
Come back after the ½ hour and flip the bag for another ½ hour to marinate on the other side.
4. Remove from bag and arrange on a cookie sheet.
5. Place in 400 degree oven and cook until the chicken juice runs clear, about 15-20 min.
6. Remove and serve.