Monday, September 28, 2015

Roasted Red Pepper Hummus and Homemade Pita Chips!

Ingredients: (8 servings)

1 (15 oz) can garbanzo beans, drained
1/4 c roasted red peppers
1 tsp ground cumin
1/2 tsp garlic salt
2 Pita bread, cut into 8 wedges each


Place all ingredients into food processor and process until smooth.
Bake pita bread wedges in a 350°F oven and bake for 10 min.

Per serving:
Cal: 73, Fat: 0, Chol: 0, Sodium: 382mg, Carb: 13g, Fiber: 3g, Sugar: 1g, Protein: 3g

Monday, September 14, 2015

Dip'em Good!

Pea Hummus

Ingredients: 4 servings
1 c canned peas, drained
2 Tbsp lemon juice
1 tsp minced garlic
1/4 tsp ground cumin
1/4 tsp ground pepper

Place all ingredients in a food processor and process until smooth.

Per serving:
Cal: 25, Fat: 0, Chol: 0, Sodium: 299mg, Carb: 4g, Fiber: 2g, Protein: 2g

Roast Red Pepper Dip

Ingredient: 4 servings
1 c roasted red pepper, chopped
1/2 c plain fat free Greek yogurt
1 tsp minced garlic
1/4 tsp chili powder

Place all ingredients in a food processor and process until smooth.

Per serving:
Cal: 29, Fat: 0, Chol: 1mg, Sodium: 307mg, Carb: 4g, Fiber: 0, Protein: 3g

Banana Oatmeal Raisin Cookies!

Ingredients: (30 cookies)

1/2 cup mashed ripe banana (1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1-1/4 cup all-purpose flour
2 cups oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins


1. Preheat oven to 350°F.

2. Combine banana, sugars, butter and vanilla in a mixer and beat at medium speed until smooth. Add egg; beat well.

3. Combine flour, oatmeal, baking soda and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in raisins.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake for 15 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire rack.

Per serving (1 cookie):
Cal: 82, Fat: 2g, Chol: 10mg, Carb: 15g, Fiber: 1g, Sugar: 7g, Protein: 1g

Thursday, September 3, 2015

Back with some Veggie Snacks!


Ingredients: (4 servings)
2 c broccoli slaw
5 oz fat free plain Greek yogurt 
1/4 tsp curry powder
1/4 tsp garlic powder
Salt and Pepper

Per serving:
Cal: 36, Fat: 0, Chol: 1mg, Sodium: 23mg, Carb: 4g, Fiber: 1g, Sugar: 2g, Protein: 5g

Kale Chips! We all know how to make those right? Bake @ 350 for 20 min until crunchy!

Wednesday, July 15, 2015

More Deviled Eggs!

More deviled eggs from my D'Lish Deviled Eggs cookbook! These are Thai Shrimp. SO good!Next up more Shrimpy goodness with Cocktail Shrimp. Not as good as the Thai but still tasty. 
Finally our favorite so far, Boursin Garlic Cheese! Can't beat cheese in our deviled eggs!

Saturday, April 18, 2015

Mini Greek Bites

Ingredients: (12 bites)

1/4 c cooked chicken, diced
1/4 c fat free Feta Cheese, crumbled
1/4 c cucumber slices, diced
6 grape tomatoes, cut into quarters
2 Tbsp sliced black olives, diced
2 Tbsp red onions, diced
2 Tbsp sugar free, fat free Balsamic Vinaigrette (I used Maple Grove Farms)
12 scoop-style tortilla chips (I used Tostitos)


1. In a bowl, combine everything except tortilla chips.
2. Evenly distribute filling into tortilla chips.

Per bite:
Cal: 25, Fat: 1g, Chol: 3mg, Sodium: 69mg, Carb: 2g, Fiber: 0, Sugar: 0, Protein: 2g

Sunday, April 12, 2015

Mini Lasagna Bites

Ingredients: (6 bites)

6 Mini Fillo Shells
1/4 c fat free Ricotta cheese
1/4 c marinara sauce
1/4 meatless grounds
2 tsp grated Parmesan cheese


1. Preheat oven to 350°F. Place shells on a baking pan.
2. Spoon 1/2 Tbsp Ricotta into each shell.
3. Stir together sauce and grounds. Divide evenly between shells on top of the Ricotta.
4. Sprinkle with Parmesan cheese.
5. Bake 15 min until hot and cheese is melted.

Per serving:
Cal: 34, Fat: 1g, Chol: 2mg, Sodium: 95mg, Carb: 4g, Fiber: 0, Sugar: 1g, Protein: 3g