Five Easy, Yummy, Touchdown Healthy Snack Alternatives!
If you’re a fan of Greek salads, you’ll love this dip recipe!
Greek 7 Layer Dip
Serves: 4
Ingredients: 1½ cups hummus; 1 cup tzatziki sauce; 1 cup diced tomato mixed with lemon juice and ½ tsp. oregano; ½ cup cucumber cut in small pieces; ¼ cup diced red onions; ¼ cup crumbled feta cheese; ¼ cup pitted and chopped Kalamata olives, 1 handful chopped mint and assorted carrots, celery and broccoli.
Directions: Assemble dip starting with the hummus and stack each ingredient on top of the last. (Closet Cooking)
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Baked wings are a healthy alternative to fried.
Baked Lemon Drop Chicken Wings
Serves: 8
Ingredients: ½ cup vodka; ¼ cup fresh lemon juice, 3 Tbsp. organic sugar, 1 Tbsp. olive oil; 1 tsp. salt; ¼ tsp freshly ground black pepper; 2½ pounds organic chicken wings (tips trimmed off).
Directions: In a large bowl or re-sealable plastic bag, combine the above ingredients. Stir to dissolve sugar and salt. Add chicken wings and mix to coat. Cover bowl or seal bag and refrigerate 2-4 hours. Preheat over to 400 degrees-Line a 9″x13″ in baking pan with two layers of foil. Arrange chicken wings in a single layer in the pan and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm. (Sunset Cooking)
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Adding a few spices kicks up this healthy snack!
Spicy Popcorn
Serves: 8
Ingredients: 16 cups air-popped popcorn; chopped almonds, pecan, or walnuts (optional); 2 cups shredded organic jalapeno cheese; ¼ cup organic trans fat-free margarine; 1 tsp. pepper; ½ tsp. red pepper flakes; 3 tsp. chili powder; 1 tsp. cumin; 1 tsp. paprika.
Directions: In a large bowl combine popcorn, nuts (if using) and shredded cheese. Melt margarine in a microwave, add spice and stir well. Pour the margarine-spice mixture over the popcorn and toss. (MedicineNet.com)
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This is a healthy, delicious alternative to chicken or beef-filled quesadillas!
Brie, Apple and Arugula Quesadillas
Serves: 6
Ingredients: 1 Tbsp. Dijon mustard; 2 tsp. apple cider cider; 3 (10″) flour tortillas; 6 ounces Brie cheese, rind removed and cut into ¼” thick slices; 1 Fuji apple cored and cut into ¼” slices; 3 cups arugula; ¾ tsp. freshly ground black pepper.
Directions: Combine mustard and cider in a small bowl and stir well. Heat large nonstick skillet over medium heat. Spread each tortilla with about 1½ tsp. of mustard mixture and place in pan. Arrange ⅓ of cheese slices over half of tortilla and cook 1 minute or until cheese begins to melt. Arrange ⅓ of apple slices over cheese and top with 1 cup of arugula. Sprinkle with ¼ tsp. pepper. Fold tortilla in half, press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat with the remaining 2 tortillas. Cut each quesadilla into 4 wedges. Serving size – 2 wedges. (Cooking Light)
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These stuffed mushrooms are easy and delicious, and go fast!
Spinach and Goat Cheese Stuffed Mushrooms
Serves: Makes 12 stuffed mushrooms
Ingredients: ½ cup frozen chopped organic spinach, thawed and drained well; 3 Tbsp. sun-dried tomatoes, diced; 6 ounces goat cheese, softened; 1 tsp. dry basil; 2 cloves minced garlic; 12 baby Portabella or brown Cremini mushrooms
Directions: Preheat oven to 400 degrees. In a large bowl mix spinach, diced sun-dried tomatoes, basil, garlic and softened goat cheese. (A hand mixer works well.) Set aside. Remove stems from portabella mushrooms and stuff with spinach mixture, then place cap side down on baking sheet. Bake for 20 minutes or until golden brown. Let cool for 5 minutes and serve. (JoyfulHealthyEats.com)
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