Crab Salad in Crisp Wonton Cups

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves
Preheat the oven to 375 degrees. Spray 2 mini-muffin tins with cooking spray.
Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Easy Chicken Mushroom Quesadillas

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Shrimp in Lettuce Leaf Wrappers
4 servings

1 teaspoon peanut oil
1 pound shrimp, peeled, deveined
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup water chestnuts, chopped
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tablespoon Hoisin sauce
1 cup low sodium tamari or soy sauce
1 teaspoon rice wine vinegar
8 large ice berg lettuce leaves
Toasted pine nuts or chopped peanuts
In wok or skillet, warm the oil over medium high heat. Add the shrimp and stir fry until they are opaque, remove and set aside.
Add carrots, celery, water chestnuts, garlic, ginger root. Stir fry until crisp tender. Return shrimp to wok; add hoisin sauce, tamari or soy sauce, vinegar. Cook until heated through.
Divide shrimp mixture among lettuce leaves, roll around filling, serve. Garnish with nuts if desired.
Lettuce wraps are great for any type of grilled meat, cut into bite-sized pieces. Add a few vegetables and roll in lettuce and you have an appetizer.