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Category: Snacks

Cheesy Bacon Endive Boats

Posted on by Lori Harder

Cheesey Bacon Endive

INGREDIENTS

  • 1 c. chopped purple onion – can use regular onion
  • 5-6 slices turkey bacon – natural, nitrate free
  • 1 can peas
  • 1 c. low fat or fat free ricotta cheese
  • 1/2 c. halved cherry tomatoes
  • 1/2 teaspoon salt
  • 3 heads of Belgian endive (yellow) or red Belgian endive (red)

INSTRUCTIONS

  • Spray a frying pan lightly with olive oil.
  • Add turkey bacon and red onion and cook on low for 10-12 minutes until onions are soft and bacon is lightly browned.
  • Set cooked bacon and onion aside.
  • Take the can of peas and blend in a food processor or magic bullet until smooth
  • Add a tablespoon or two of water if needed to make smooth. In a bowl, combine blended peas, turkey, bacon, ricotta and salt.
  • Mix until smooth.
  • Take your endive and cut off the end and rinse leaves.
  • Take a teaspoon and fill each endive cup with a heaping scoop of the mix.
  • Chop the cherry tomatoes and place a few on top of each endive bite for a light garnish.
  • Arrange on a serving plate and enjoy!

No-Bake PB Pumpkin Balls

Posted on by Lori Harder

No Bake PB Balls

Ingredients

  • 3/4 cup Quaker Oats or quick oats
  • 1/2 cup oat flour (or make your own by blending oats in magic bullet or food processor)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3 Tbsp Truvia (10 packets) or you can substitute with 1/4 c. brown sugar or 1/4 c. honey
  • 3 T. PB2 (if you don’t have this at your stores, you can buy on Amazon HERE. You’ll LOVE it!) You may also leave this out and your result will be more pumpkin flavored
  • 1/3 cup canned pumpkin
  • 1 to 2 T. of water if needed
  • 1 Tbsp Olive Oil or try adding your favorite nut oil such as hazelnut, walnut etc.
  • 1/2 tsp pure vanilla extract

Instructions

  • Use two separate bowls for dry and wet ingredients.
  • Make sure you stir the dry ingredients in one bowl then mix well.
  • In the other bowl, be sure to mix all wet ingredients well.
  • Add wet ingredients to the dry and mix well.
  • You will need to refrigerate about 5-10 minutes before forming in to mini balls.
  • Once the mixture is cold, take out and hand roll into balls.
  • Place back in refrigerator until ready to serve.
  • These make fabulous frozen treats as well!

Notes

Makes about 28-32 mini balls.

Baked Crab Rangoon

Posted on by Lori Harder

Crab Rangoon

INGREDIENTS

  • 2 oz light cream cheese
  • 4 T. 0% Fage Greek Yogurt
  • 1 whole chopped green onion chopped small
  • 1 T. light soy sauce
  • 3/4 crab meat – OR – substitute for 3/4 cup diced carrots or veggies of choice sauteed in medium heat pan for 5 minutes
  • 14-16 Natural Won Ton Wraps

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • In a bowl, combine light cream cheese, light soy sauce, greek yogurt and mix well until blended smooth.
  • Add crab meat
  • Chop entire green onion very small and add to mixture.
  • Mix all ingredients together.
  • Spray a baking sheet and place your 14-16 Won To Wraps on the sheet.
  • Take a spoon and put a heaping teaspoon size of the mixture on each wrap.
  • Take an egg white wash or spray oil and lightly spray exposed edges of wonton wrap so you can seal the ends like in the picture.
  • Squeeze edges together until sealed.
  • Some of these will come unsealed slightly while baking and that is okay.
  • Bake in the oven for 12-15 minutes or until edges are golden brown and wontons are mostly crisp.

NOTES

Dip in your favorite sweet and sour sauce or make your own healthy version!