For lunch I used the left over crab meat to make a whole wheat-green pepper-and-crab quesadilla with mozzarella cheese. TWAS AMAZING. Served with brussels!
Recipe: Serves 1
Preheat oven to about 350-375. In a pan, slow cook sliced green peppers with a dash of canola oil until soft, about 20 minutes. Spread 1/3 cup mozzarella cheese on a whole wheat tortilla. Sprinkle half a container of crab meat over the cheese. Add slices of pepper to the cheese and crab and place another whole wheat tortilla on top. Press down a bit and spray the top lightly with canola oil. Then, if you love salt, drizzle salt on top. Place on a baking sheet and bake until edges look slightly crispy (maybe around 8 minutes?). Take it out and carefully flip the quesadilla over and put back in the oven until done enough to your liking. This is to seal the two tortillas together with the cheese.
Green pepper * A great source of fiber, folate, and vitamins C, A, and K!
Brussel sprouts * Are also a great source of fiber, folate, and vitamins C, A, and K.
Whole wheat tortilla * A good vegetarian source of iron and lots of fiber for fullness.
Crab * Contains a days worth of B12! Also has Calcium, Niacin, Vitamin E, phosphorous, and copper.