Easy Gluten-free Crab Rangoon

  

My husband made these for me for my birthday and they were awesome!

1 1/2 t. plain Greek yogurt
8 oz. Neufchatel cheese or low fat cream cheese, softened
1/2 t. Worcestershire sauce
1 can (6 oz) fancy white crab meat, rinsed and drained
1-2 green onion, finely diced
Gluten free Tortilla Scoops

Preheat oven to 350 degrees.  In a medium bowl, beat together the first 4 ingredients.  Add the crab meat and green onions; mix until combined.  Arrange 24 scoops onto a cookie sheet and spoon about a teaspoonful of the crab mixture into each scoop.  Bake in preheated oven for about 15 minutes or until tops just begin to lightly brown.  Serve hot.

Asian-flavored Quinoa Salad

This is one of my favorite recipes from Weight Watchers.

3/4 c. uncooked quinoa
1 1/2 cups chicken broth
1 T. rice vinegar
2 T. orange marmalade
2 t. dark sesame oil
1 T. fresh minced ginger
1 c. shredded carrots
1 c. shredded red cabbage
1 small red pepper, thinly sliced
3 T. fresh chopped cilantro
2 T. thinly sliced scallions
1 T. toasted sesame seeds

In a small saucepan, combine broth and quinoa; bring to a boil over high heat.  Reduce heat to low; cover and simmer for 10 minutes.  Meanwhile to make the dressing, in a small bowl whisk together vinegar, marmalade, oil, ginger, and salt; set aside.  After quinoa has cooked for 15 minutes, remove pan from heat and stir in carrots, cabbage, peppers, and dressing; mix thoroughly.  Garnish with cilantro, scallions, and sesame seeds.  Serve warm or chilled.

1 heaping cup = serving  6 Weight Watcher's Points Plus