INGREDIENTS
12 hard-cooked eggs
1/2 cup light mayonnaise
4 turkey bacon strips, cooked and crumbled
2 tablespoons finely shredded 2% cheddar cheese
1 tablespoon Dijon mustard
1T sugar-free honey
1/4 teaspoon pepper

DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving. Yield: 2 dozen.

INGREDIENTS
12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup light mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley

DIRECTIONS
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.

INGREDIENTS
1 large onion, chopped
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1/2 pound sliced turkey bacon, cooked and crumbled
2/3 cup packed brown sugar substitue
1/3 cup sugar-free maple syrup
2 tablespoons cider vinegar
1 to 1-1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper

DIRECTIONS
Spray PAM in a large saucepan and saute the onion. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through. Yield: 8-1/2 cups.

INGREDIENTS
3 cups dried navy beans
5 cups light cranberry juice
1/2 pound canadian bacon or turkey kielbasa, diced
3/4 cup chopped onion
1/2 cup tomato sauce
1/4 cup sugar-free maple syrup
5 teaspoons dark brown sugar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons salt
1/8 teaspoon ground ginger

DIRECTIONS
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened.
Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed. Yield: 10-12 servings.

INGREDIENTS
2 cups dried navy beans
8 cups cold water
1 teaspoon salt, divided
2/3 cup packed brown sugar substitute
1 teaspoon ground mustard
1/2 cup sugar-free maple syrup
1/4 teaspoon pepper
1/4 pound canadian bacon, cut up
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper

DIRECTIONS
Rinse beans, place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. Drain, reserving cooking liquid. Combine brown sugar, mustard, maple syrup, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with canadian bacon, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. Cover and bake at 300° for 2-1/2 hours, stirring occasionally, or until beans are as thick as desired. Add more cooking liquid if necessary. Yield: 8-10 servings.