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Spiced Beef Empanadas with Lime Sour Cream Recipe. Homemade Granola Bar Recipe – (No high fructose corn syrup in these bars!) If you’ve done much reading on this blog, you know that I love to cook and eat delicious foods. Unfortunately, they’re not all the healthiest choices. We’re focusing on eating a bit cleaner, so I made a list of healthful snacks we should try to have on hand. On the list was granola bars. But do you know what??? Some of the granola bars you can buy in stores may as well be candy bars, with the amount of sugar and “fluff” they include in their ingredients. While I love Kashi granola bars, my husband and I tend to go through a bunch of those, so it gets pretty expensive. After reading tons of granola bar recipes (and throwing out the ones that sounded like disguised candy), I came up with my own healthy granola bar recipe that works wonderfully well. And it makes me happy knowing that I didn’t eat anything disgusting to feel full.

So here’s my healthy granola bar recipe. Preheat the oven to 400 degrees Fahrenheit. Spread out the mixture with a wooden spoon or spatula. Enjoy! Cuisine: American. Pumpkin Butter. Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you. Your kitchen will be filled with pumpkin spice aromas while making this. A few ideas that come to mind with what you can do with pumpkin butter; serve it on toast or scones, add it to your latte for a pumpkin latte, make pumpkin oatmeal, pumpkin cheesecake, add it to yogurt with granola for a pumpkin yogurt parfait... have I enticed you yet? I cooked a pumpkin in my crock pot and pureed it in the blender, but canned pumpkin would work just as good. I love using real cinnamon sticks for this, but ground cinnamon would work in place of them.

Pumpkin ButterGina's Skinny Recipes Servings: 30 • Serving Size: 2 tbsp • Old Points: 1 pts • Points+: 1 ptsCalories: 32 • Fat: 0.1 g • Protein: 0.5 g • Carb: 9.5 g • Fiber: 1.3 g • Sugar: 8 g Sodium: 3.5 g Ingredients: Low-Fat Eggnog Recipe : Food Network Kitchens. Homemade Doritos. Tortilla chips are simple to make, whether you plan on converting them to Doritos or not. For your tortilla chips you will need: Soft corn tortillas an oil with a light flavor, like sunflower, soybean, canola, etc.

Using a pastry brush, spread a thin layer of oil on both sides of 1 tortilla. Lie flat on cutting board, and stack on another, brushing oil on the top. Repeat until you have a substantial pile. Take a sharp knife, and cut your pile of tortillas into even sixths. Lay out on an oiled baking sheet. Bake at 350 until they start to lightly brown, approximately 10 minutes. If you're not in the mood for Doritos anymore, salt lightly and enjoy with salsa. Honey Oatmeal-Raisin Cookies Recipe : Ellie Krieger. Prev Recipe Next Recipe Honey Oatmeal-Raisin Cookies Recipe courtesy of Ellie Krieger From: Food Network Magazine Watch how to make this recipe. Honey Oatmeal-Raisin Cookies 14 Reviews Save Recipe Level: Easy Total: 40 min Prep: 25 min Cook: 15 min Yield: 30 cookies Nutrition Info Share This Recipe View Shopping List Preheat the oven to 350 degrees F. Photograph by Andrew Mccaul Courtesy of Food Network Magazine Add a Note Categories: Easy Baking Oatmeal Cookie Cookie Oatmeal Recipes Healthy Grain Recipes Oats More from: Desserts to Feel Good About Quick & Easy Highly Rated Healthy Surprise Me Breakfast Cookies Brown Sugar Oatmeal Cookies No Bake Chewy Truffle Cookies 3-Ingredient Cookie Butter Cookies Overnight Oats Blueberry Crumble Granola Strawberry Oatmeal Bars Your Rating: Post Review Sort by Most recentOldestMost votedRatings Alfredo H.December 10, 2020 This is a great recipe for healthier cookies. 0 Comment Donna.AugustaJuly 11, 2019 +1 Comment Tanya B.August 19, 2017 monica-macMarch 27, 2013.

Slim Six-Layer Dip Recipe : Food Network Kitchens. Hot Artichoke-Spinach Dip Recipe : Food Network Kitchens. Directions Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Mist a deep 1-quart casserole dish with cooking spray. Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g Photograph by Karl Juengel/Studio D.