Menu
  1. Facebook
  2. Instagram
  3. Youtube
  4. Pinterest
  5. TikTok

Category: Snacks

Mini Carrot Cake Muffins

Posted on by Nick

Carrot Cupcake

Ingredients

  • 2 cup whole wheat flour
  • 1 & 1/2 c. no calorie baking sweetener or 1 c. brown sugar
  • 1/4 cup olive oil
  • 1/4 applesauce
  • 1/2 cup plain, fat free Greek yogurt
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 2 cup grated carrot
  • 1 cup crushed pineapple
  • 1 egg
  • 3 egg whites
  • 1 T. zest of orange
  • 1 small container cool whip
  • Small container fat-free cream cheese. (Optional) If desired for a creamier frosting/topping

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin cups with paper liners.
  • Beat eggs.
  • Add sugar and oil.
  • Add remaining ingredients.
  • Mix well.
  • Pour into mini-muffin cups.
  • Bake for 20 minutes.
  • Top each mini muffin with a dollop of cool whip and enjoy!

Notes

Try whipping 1/2 c. fat-free cream cheese with 1 c. cool whip for a more frosting like topping!

Artichoke Bean Dip

Posted on by Nick

ARTICHOKE-300x246

Ingredients

  • 1 C Marinated Artichokes (drained)
  • (1) 15 oz Can of Great Northern Beans (drained & rinsed)
  • 5 T. Fat Free Greek Yogurt
  • 2 T. grated Parmesan cheese
  • ¾ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper (optional)
  • 1 Packet no calorie sweetener
  • Salt & Pepper to Taste

Instructions

  • Put all ingredients in a food processor and mix until creamy.
  • Chill for 1-2 hours.
  • Serve near room temperature with your favorite veggies and pita chips.

Notes

Make homemade Pita Chips! Simply quarter your pita bread twice. Put pieces on a sprayed cookie sheet. Sprinkle with garlic salt, cumin, and chili powder, (light with the spices!) Bake @ 375degrees for 8-10 min.

Turkey Bacon & Chive Deviled Eggs

Posted on by Nick

TBC deviled eggs

INGREDIENTS

  • 6 Hard Boiled Eggs (discard 3 of the yolks) (see notes for tip on hard boiling)
  • 3 T. Fat Free Greek Yogurt
  • 1 T. Low-fat Mayo
  • 1 tsp Dijon Mustard
  • 1 Packet no Calorie Sweetener
  • 1 T. Finely Chopped Chives
  • Paprika
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 3 T. Finely Chopped Tomatoes (Optional)
  • Cooked Turkey Bacon (4-5 Strips) Chopped

INSTRUCTIONS

  • Cut eggs in half lengthwise
  • Discard 3 yolks; put other 3 yolks in a bowl with the yogurt, mayo, mustard and sweetener.
  • Mash yolks and mix ingredients well.
  • Add the onion powder, garlic powder and red pepper flakes and mix well.
  • Stir in the tomatoes and bacon, salt and pepper to taste.
  • Fill the egg whites with the mixture.
  • Lightly sprinkle with the paprika and top the eggs with the chives.
  • Chill in refrigerator for about an hour

NOTES

For the perfectly boiled egg, cover eggs with cold water and heat on high uncovered until water comes to a rolling boil. Take eggs off of the heat and let sit covered for 18-20 minutes. Drain eggs and put in cold water until cooled. Eggs peel easily and no more dark color around the yolk!!