For the palette…

TOASTED ALMOND CRAB SPREAD

You Will Need
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded Swiss cheese
1/3 cup sour cream
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1/2 cup
imitation crabmeat, chopped
3 tablespoons finely chopped green onions, divided
1/3 cup sliced almonds, toasted
Assorted crackers

What to Do
In a mixing bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers.

Makes 2 cups.
Recipe Courtesy of tasteofhome.com

PEANUT SOUP

Ingredients:
* 2 ribs celery, chopped
* 1 small onion, chopped
* 1 stick (4 ounces) butter
* 3 tablespoons flour
* 2 quarts chicken broth, heated
* 2 cups peanut butter
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1/3 teaspoon celery salt
* 1 cup ground peanuts

Preparation:
PREPARATION:
Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2
quarts, serving 6 to 8.

Double-Bean Burritos
From Cooking Light

Serve with your favorite salsa for dipping.

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay)
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Yield: 6 servings (serving size: 1 burrito)

NUTRITION PER SERVING
CALORIES 503(29% from fat); FAT 16.4g (sat 4.9g,mono 7.5g,poly 2g); PROTEIN 16.1g; CHOLESTEROL 18mg; CALCIUM 211mg; SODIUM 905mg; FIBER 7.7g; IRON 4.1mg; CARBOHYDRATE 72.9g