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

Quick and Easy Gluten-free Pancakes

My whole family LOVES these pancakes and the recipe is for a double batch.  I freeze what we don't eat right away then the kids pull them out and pop them in the toaster oven for an easy breakfast!

4 c. Pamela's Products Baking Mix
3 c. Water
2 t. Vanilla extract
4 Eggs
1/4 c. ground Flax seed (2 T. whole, ground in coffee grinder)
Canola oil to lightly grease pan

Mix all ingredients in a large bowl until there are no lumps.  Pour 1/4 c. onto a lightly greased (canola oil) hot griddle or pan.  Only flip once.  Serve with your favorite toppings.

*Today I made this recipe and swapped out the vanilla extract with almond extract and added 1 tsp of cinnamon.  The whole family loved it!

Makes approx. 24

Gluten-free Vanilla Cake

This cake is moist and delicious and topped with buttercream frosting. My husband Brian made this for me for my last birthday.  The recipe is very versatile.  You can replace the vanilla extract with lemon, almond, orange or maple and can be made egg-free (see some variations below).

1 c. (2 sticks) butter
2 c. granulated sugar
4 large eggs, room temperature
2 t. pure vanilla extract
3 1/2 c. Gluten-free All Purpose Flour Mix + extra for dusting
1 T. + 1 t. baking powder
1 t. baking soda
1 t. Xanhtan gum
1 t. salt
1 1/2 cup almond milk (rice or cow's), hot

Preheat oven to 350 degrees.  Grease one 9 by 13 or (two 8 or 9 inch round) cake pan and dust with Gluten-free All Purpose Flour Mix.  In the bowl of an electric mixer, beat butter and sugar at high speed until light and fluffy, approximately 5 minutes.  Lower speed to medium and add eggs, one at a time.  Add vanilla and beat until fluffy again, scraping down bowl.  In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum, and salt.  Add half of the dry mixture to the sugar mixture and beat on low speed until combined.  Add half the milk and blend again.  Then add the remaining dry ingredients and the rest of the milk.  Mix on medium-low speed until smooth, approximately 2 minutes.  Pour into pan(s) and bake in preheated oven for 35 minutes or until toothpick inserted into middle comes out clean.  Cool in the cake in the pans for 20 minutes then turn the cake onto wire racks and cool completely before frosting.

Variations:

Egg-free: replace the 4 eggs with 6 T. unsweetened applesauce mixed with 2 t. baking powder and 4 T. warm water mixed with 1 T. gluten-free egg replacer.

Lemon Cake: Substitute 2 t. pure lemon extract for the vanilla; reduce the milk by 1/3 c. and add 1/3 c. fresh lemon juice; add 1 t. fresh lemon zest to the batter when adding the eggs.

Coconut Cake:  Substitute 1 T. pure coconut extract for the vanilla; substitute coconut milk for the milk; then add 3/4 cup coconut flakes (optional) to the cake batter, stirring until combined.

Broccoli Chicken Stir Fry with Rice Noodles

This is my husband's creation, and it is absolutely delicious!  It is gluten and soy free.

8 oz. Stir Fry Rice Noodles
3 lg Chicken Breasts, trim fat
8 oz. Broccoli, chopped
4 eggs, beaten
2 Tbsp. butter
1-2 Tbsp. Olive Oil
2-3 Cloves Garlic
1-2 tsp. Mrs. Dash Grilling Chicken flavor
Salt and Pepper to taste


In a large pot, boil water.  Butterfly the chicken breasts, then cut into 1/4 inch strips.  Chop the broccoli into small pieces.  Put the chicken, broccoli, oil and garlic in a large pan or wok then sprinkle with salt, pepper and Mrs. Dash.  Cook until just done then cover and remove from heat.  After the water comes to a boil, remove from heat and add noodles.  Soak noodles for 7-8 minutes then drain.  In a large flat frying pan melt the butter, add noodles, and push them to the outside of the pan.  Add the eggs to the open space in the middle and begin to cook.  When the eggs begin to set, fold eggs into noodles until fully incorporated.  Add the egg/noodle mixture to the chicken/broccoli mixture in the large pan or wok and mix.  Heat if needed and serve.