Food In Many Forms

I am starting to notice a trend . All the recipes I try that turn out really well are recipes from manufacturers. All the recipes that are so-so are from random people. My dark cherry muffins , spinach & cheese crescents ,   yellow curry chicken , and chocolate scotcheroos were all recipes from the manufacturer of the products I was using. My unfortunate spaghetti squash and my average-tasting lemon cookies, on the other hand, were someone's home-grown recipes. Not to say that all home recipes on the internet are bad, but they just haven't been tested for consistency the way professional recipes are. Also, I'm sure the processed foods (like crescent rolls) are going to taste good no matter what I do with them, but that's another story....  This is an example of yet another manufacturer's recipe that is awesome, awesome, awesome . I NEVER enjoy leftovers, and I thought this quiche recipe tasted even better after I reheated it two days later.  INGREDIENTS 8...

I needed to go grocery shopping yesterday, but with two exams this week, it just isn't happening until tomorrow. So, for once, I checked the freezer last night to see what I could defrost. I found Imitation Crab Meat - the kind you find in salad bars and is pre-cooked. I figured the worst case scenario was that I would eat it straight out of the bag as a snack. Well turns out inspiration came at the right time and I had delicious and light crab cake sandwiches for lunch! Ingredients: Whole wheat bread, 2 slices I package (7 oz) Imitation Crab Meat Two stalks of celery, finely chopped 2 Tbsp onion, finely chopped 4 Tbsp stone-ground mustard 2 Tbsp Worcestershire sauce  Zesty lemon seasoning, to taste Pepper, to taste  Sliced Cheese (optional) Directions: Mix together last 7 ingredients in a bowl and spread on toasted bread. Grill in George Foreman grill or panini maker until warm, or cheese is melted.