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Tag: snacks

  • Holiday Veggie Platter with Hummus – Quick Recipe

    Holiday Veggie Platter with Hummus – Quick Recipe

    How to Make Holiday Veggie Platter with Hummus – Quick Recipe

    It’s amazing how people will eat more veggies when they are in front of them, displayed well and served with a good dip. Hummus is a healthy dip made from chickpeas and comes in a variety of flavors.


    15 min prep time


    10servings


    about 1 cup veggies + 2 Tbsps. hummus

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange vegetables on a large, round platter. Alternate red vegetables with green vegetables in a circle on platter.
    2. Place hummus in a small bowl in center of platter.
    Veggie Rich
    Low Sodium
    Mediterranean
    Holidays & Entertaining
    Appetizers
    Vegetarian
    Snacks
    Sides
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      about 1 cup veggies + 2 Tbsps. hummus


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      325mg
      7%

    Ingredients

    red pepper hummus (packaged, roasted)
    1 1/4 cup

    grape tomatoes
    1 pints

    sugar snap peas
    3 cup

    broccoli florets
    3 cup

    cucumber(s) (peeled and sliced)
    1

    red peppers (sliced)
    2

  • Healthy Snack Mix – Foodie Recipe

    Healthy Snack Mix – Foodie Recipe

    How to Make Healthy Snack Mix – Foodie Recipe

    This snack mix is packed with nutrition and healthy fats from the many nuts and seeds. Plus the freeze-dried blueberries add a tangy, fruity flavor to the mix!


    15 min prep time


    15servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an oven to 300 degrees.
    2. Coat a baking sheet with non-stick cooking spray and set aside.
    3. In a bowl, combine Splenda Brown Sugar, cayenne pepper, pumkin seeds, sunflower seeds, almonds and sesame seeds and toss to coat.
    4. Spread mixture onto the baking sheet and then spray again with a coating of cooking spray.
    5. Bake for 15 minutes, stirring every 5 minutes to ensure even browning.
    6. Remove from oven and set aside to cool. When cool, toss nut mixture in a bowl with the freeze dried blueberries.
    Low Sodium
    Low Carb
    Gluten-Free
    Foodie
    Vegetarian
    Snacks
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    15 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%

    • Protein
      6g

    Ingredients

    low-calorie brown sugar substitute
    2 tbsp

    cayenne pepper
    1/8 tsp

    unsalted pumpkin seeds (raw, pepitas)
    1 cup

    unsalted sunflower seeds
    1 cup

    unsalted slivered almonds
    1 cup

    sesame seeds
    1/4 cup

    nonstick cooking spray
    1

    freeze dried blueberries (1.2-ounce)
    1 package

  • Healthy Taco Dip

    Healthy Taco Dip

    How to Make Healthy Taco Dip

    The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!


    20 min prep time


    24servings


    1 heaping tablespoon

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl mix together refried beans, chili powder, cumin and garlic powder.

    2. Spread the refried beans evenly on a medium serving platter. Spread mashed avocados evenly over beans.

    3. Spread the salsa evenly over top of avocados. Top with tomatoes, shredded lettuce and shredded cheese on top.

    4. Serve the dip with your choice of baked tortilla chips, black bean chips or jicama slices. If you follow a gluten-free diet, make sure tortilla chips are unseasoned and gluten-free.

    Low Sodium
    Low Carb
    Fiber Focused
    Mexican/Southwestern
    Vegetarian
    Snacks
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Appetizers
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    Nutrition facts

    24 Servings



    • Serving Size

      1 heaping tablespoon


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      150mg
      3%

    Ingredients

    fat-free refried beans (16-oz. )
    1 can

    chili powder
    2 tsp

    cumin
    1/2 tsp

    garlic powder
    1/4 tsp

    avocado (mashed)
    1 1/2 med

    salsa
    1/3 cup

    tomato(es) (seeded and diced)
    1 large

    shredded romaine lettuce
    1 cup

    shredded Mexican cheese blend
    1 cup

  • Guacamole Stuffed Cherry Tomatoes

    Guacamole Stuffed Cherry Tomatoes

    How to Make Guacamole Stuffed Cherry Tomatoes

    This recipe is a perfect low-carb appetizer or snack. For an even shorter prep time, use store-bought guacamole to make this recipe.


    15 min prep time


    12servings


    2 tomatoes

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the tomato without going through the other end.
    2. Scoop the insides of the tomato out and finely chop the insides of tomato and reserve for the guacamole. Place each scooped out tomato upside down on paper towels to drain.
    3. In a medium bowl, mash the avocado with a fork and mix in the scooped out tomato pieces, lime juice, garlic, 1 Tbsp. cilantro, salt (optional), and pepper.
    4. Scoop or pipe the guacamole into the hollowed out tomatoes, dividing it equally among each tomato. Sprinkle the remaining cilantro on top of each tomato.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Appetizers
    Holidays & Entertaining
    Snacks
    Vegetarian
    Foodie
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tomatoes


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      130mg
      3%

    Ingredients

    cherry tomatoes (round, not grape tomatoes)
    24

    ripe avocado
    1

    lime (juiced)
    1

    garlic (minced or grated)
    1 clove

    chopped fresh cilantro (divided use)
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Green Bean “Fries”

    Green Bean “Fries”

    How to Make Green Bean “Fries”

    French fries are an American favorite food, but they’re also loaded with unhealthy fat, calories, and carbohydrate. Try these “fries” for a healthier alternative and a way to help your kids eat more veggies.


    15 min prep time


    5servings


    about 8 fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.
    2. In a shallow dish, whisk together the egg, egg white, and hot sauce.
    3. In another shallow dish, mix together the remaining ingredients.
    4. Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture.
    5. Place the green beans on a baking sheet and bake for 25 minutes, until they are lightly golden. Serve with your favorite dipping sauce.
    Veggie Rich
    Kid Friendly
    Quick & Easy
    Sides
    Gluten-Free
    Vegetarian
    Snacks
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    Nutrition facts

    5 Servings



    • Serving Size

      about 8 fries


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      40mg

      13%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      130mg
      3%

    Ingredients

    fresh green beans (trimmed)
    8 oz

    eggs
    1

    egg white
    1

    hot sauce
    1 dash

    cornmeal
    1/2 cup

    garlic salt
    1/2 tsp

    black pepper
    1/8 tsp

    Parmesan cheese (freshly grated)
    2 tbsp

  • Gluten-Free Parmesan Biscuits

    Gluten-Free Parmesan Biscuits

    How to Make Gluten-Free Parmesan Biscuits

    These biscuits taste like they were made at a restaurant. Count your carbs and you can work these into your meal plan. They go great with a nice bowl of healthy soup.


    10 min prep time


    12 min cook time


    12servings


    1 biscuit

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

    2. In a medium bowl, mix together baking mix and margarine. Use a fork and hands to mix into course crumbs.

    3. Add milk to mixture and stir with a fork. Add Parmesan cheese and incorporate into mixture.

    4. Drop about 1 Tbsp. at a time of dough mixture on baking sheet for each biscuit. Bake for 12 minutes or until golden brown on top.

    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    American
    Sides
    Gluten-Free
    Breakfast and Brunch
    Quick & Easy
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 biscuit


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      12mg
      <1%

    Ingredients

    baking mix (gluten-free, such as Pamela’s)
    1 cup

    margarine (trans-fat-free)
    3 tbsp

    Parmesan (freshly grated)
    2 tbsp

    skim milk
    1/3 cup

  • Garlic Shrimp on a Cucumber Flower

    Garlic Shrimp on a Cucumber Flower

    How to Make Garlic Shrimp on a Cucumber Flower

    This is a delicious and refreshing appetizer to serve when you have guests over for a summer get-together. The lemon adds a refreshing, citrusy bite to this lean appetizer that your guests will love!


    8servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Steam shrimp in large pot with a steamer basket insert. Cook just until pink, about 5-6 minutes.
    2. Mix in lemon juice, garlic, olive oil, chopped dill, salt, and pepper. Marinate shrimp in this mixture for at least 1 hour and up to 24 hours. Refrigerate while marinating.
    3. Scrub cucumber well. Take a fork and run it up and down the outside of cucumber to make a decorative edge. Slice cucumber into 24 rounds.
    4. Place one piece of shrimp on a cucumber slice and garnish with another sprig of fresh dill. Cover and refrigerate until serving time.
    Low Carb
    Low Sodium
    Fiber Focused
    Veggie Rich
    Seafood
    Appetizers
    Holidays & Entertaining
    Gluten-Free
    Snacks
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      65mg

      22%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      7g

    Ingredients

    medium shrimp (peeled and deveined)
    1 lbs

    lemon (juiced)
    1

    garlic (crushed and minced to a paste)
    2 clove

    Extra Virgin Olive Oil
    2 tbsp

    fresh dill (chopped, additional for garnish)
    1/2 cup

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/8 tsp

    small cucumber
    1

  • Garlic Pita Crisps

    Garlic Pita Crisps

    How to Make Garlic Pita Crisps

    These pita chips travel well and can be enjoyed with a bit of hummus, guacamole or salsa.


    16servings


    6 triangles

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Cut each pita into 8 equal wedges. Separate each wedge into 2 pieces.
    2. Coat both sides of the pita wedges lightly with nonstick vegetable spray and place in a single layer on large rimmed baking sheets; sprinkle with the garlic powder. Bake for 15 minutes, or until golden and crisp.
    3. Allow the crisps to cool; serve immediately, or store in an airtight container until ready to use.
    Low Sodium
    Mediterranean
    Kid Friendly
    Holidays & Entertaining
    Sides
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    16 Servings



    • Serving Size

      6 triangles


    • Amount per serving



      Calories





      56

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      49mg

      2%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      2g

    Ingredients

    garlic powder
    2 tbsp

    Nonstick vegetable oil cooking spray
    1

    whole wheat pita (6-inch)
    6

  • Garbanzo Bean Salad Quick Recipe

    Garbanzo Bean Salad Quick Recipe

    How to Make Garbanzo Bean Salad Quick Recipe

    Beans and legumes are one of the healthiest carbohydrates you can eat with diabetes. Most people say they like beans, but are unsure of how to incorporate more into their diet. Try this delicious salad packed with fiber, protein and flavor!


    15 min prep time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, mix together all salad ingredients.
    2. In a small bowl, whisk together dressing ingredients. Pour over bean mixture and toss to coat.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Mediterranean
    Easy Pantry Recipes
    Gluten-Free
    Quick & Easy
    Salads
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      290mg
      6%

    Ingredients

    garbanzo (chickpea) beans (15.5-ounce, rinsed and drained)
    1 can

    medium orange or red pepper (finely diced)
    1

    green pepper (finely diced)
    1

    small red onion (finely diced)
    1/2

    fresh cilantro (chopped)
    1/4 cup

    lemon (juiced)
    1/2

    olive oil
    2 tbsp

    garlic (minced)
    1 clove

    black pepper
    1/4 tsp

    red pepper (crushed, optional)
    1/4 tsp

  • Fruit Salad with Honey Yogurt

    Fruit Salad with Honey Yogurt

    How to Make Fruit Salad with Honey Yogurt

    Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip – pack fruit in small, individual plastic containers and keep in a cooler.


    10 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together all fruit.
    2. Place 1 cup fruit salad in individual bowl or parfait dish. Top each fruit salad with 1 1/2 ounces Greek yogurt.
    Low Sodium
    Kid Friendly
    Gluten-Free
    Vegetarian
    Snacks
    Sides
    Dessert
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        17g

    • Protein
      5g

    • Potassium
      320mg
      7%

    Ingredients

    strawberries (hulled and sliced)
    2 cup

    watermelon (cut into small chunks)
    2 cup

    cantaloupe (cut into small chunks)
    2 cup

    green grapes
    1 cup

    blueberries
    1 cup

    fat-free honey-flavored Greek yogurt
    2 (6-oz) containers