Ingredients

• 1 (10 oz) bag fresh cauliflower florets
• 1 cup frozen peas
• 1 cup reduced-fat mayonnaise
• 1 ½ teaspoons seafood seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper
• 1 shallot
• 2 stalks celery

Steps

1. Microwave cauliflower on HIGH 1 minute. Microwave peas on HIGH 1 minute or until thawed; drain both thoroughly and let stand 5 minutes. Combine in large bowl: mayonnaise, seasoning, salt, and red pepper until blended.
2. Chop shallot, celery (½ cup), and cauliflower (2 ½ cups) into bite-size pieces; fold into mayonnaise mixture. Cover and chill 15 minutes. Stir to blend and serve.

Ingredients

• Cooking spray
• ½ cup cold unsalted butter
• 1 (17.5 oz) package oatmeal cookie mix
• ¼ cup egg substitute (or 1 large egg)
• 1 large, tart apple
• ¾ cup caramel sundae topping
• ½ cup chopped pecans
• ¼ cup flour

Steps

1. Preheat oven to 350°F. Coat 2 (12-cup) muffin pans with spray. Cut butter into small cubes and place in medium bowl; blend in cookie mix until pea-size crumbs form. Stir in egg until blended. Reserve 1 cup cookie mixture for topping.
2. Place 1 ½ tablespoons cookie mixture in each muffin cup; press with fingertips to form crust. Bake 10 minutes. Meanwhile, peel apple and chop into ½-inch cubes (2 cups). Combine apples, caramel topping, pecans, and flour.
3. Spoon about 1 tablespoon apple mixture evenly into each crust; crumble remaining 1 cup cookie mixture evenly over the tops of cups. Bake 15–20 minutes until browned and apples are softened. Let stand 15 minutes to cool before removing carefully from pan. Serve.