SNACKS

Try a new Healthy Recipe Today!

I was given a Skinny Muffin recipe by my nutritionist and it is great!  I have made it my own by changing it up a little bit.  It is yummy! Why not try it.

Skinny Muffin - makes one serving (a large muffin)
1/4 cup ground flax
1 t baking powder
1 t cinnamon (the original calls for 2 tps)
1 t olive oil (the original calls for coconut oil but I didn't have that)
1 egg
2 packets of sweetener (the original calls for 1 pkt)
2 strawberries, chopped (not in the original recipe but I added the strawberries because it reminded me of the strawberry bread we had on our honeymoon.)
Next time I will add a little vanilla extract too

Mix all ingredients together in a coffee mug and microwave for 50 seconds. (I had to microwave it for about 5 more seconds since I added the strawberries to the mix.)  NOTE:  I sprayed my mug with olive oil spray and mixed the ingredients in a bowl and then added it to the coffee cup.  Use a knife to loosen the muffin from the cup and place on a plate to cool.  Cut the muffin in half and serve with cream cheese.

Carb Count:  The muffin has no carbs at all!  The chopped strawberries only have a trace of carbs.  The cream cheese has 2g of carbs.  It is very filling and will provide sustainable energy that lasts.  ENJOY!

 

FRANK'S® REDHOT® BUFFALO CHICKEN DIP 

My sister told me about this recipe so while she was here we decided to try it and make a few low carb adjustments.  Try it!  You will like it!

Servings: 4 cups dip
Prep Time: 5
Cook Time: 20

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing (I used 1/4 cup low carb plain yogurt and 1/2 cup sour cream mixed with 1T. Ranch Seasoning powder.)

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT®  or Chile with Lime Sauce

Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained (I used 2 large chicken breasts cooked and chopped.)

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with celery sticks, bell pepper sticks or pork rinds.

Nutrition Facts:

Serving Size	1/16 of recipe
Calories	144
Fat	11.2 g
Saturated Fat	4.7 g
Carbohydrates	2.5 g
Fiber	0.3 g
Protein	7.8 g
Cholesterol	36 mg

SUPER Snack Ideas

• 1/4 to 1/2 cup nuts depending on how may carbs are in the serving size.
• 1/2 cup greek yogurt (My favorite brand is The Greek Gods Traditional Plain which only has 5 grams net carbs for 1/2 cup.)  I add zero calorie sweetener and frozen fruit raspberries, strawberries, blueberries, blackberries or peaches.  Watch the serving size on the fruit.  Pete does not like regular yogurt but loves this greek yogurt.  It is creamy and thick.  It's great!
• 1 baked crispy low carb high fiber tortilla (Ole brand is the best!) cut into 8 chips.  Eat with cheese, salsa or cream cheese dip.  NOTE:  I sprayed with with olive oil cooking spray and then sprinkled on garlic powder, cumin, paprika, and sea salt.  Baked them for about 15 minutes in a 350 degree oven.  YUM!
• barbeque pork rinds
• cheese stick
• celery and bell pepper sticks
• cocoa dusted almonds (This really helps when I need a chocolate fix!)  

Party "Chex Mix" Nuts
Chex mix is a Holiday Tradition at our house but since we can't eat the carbs of the cereal I converted this recipe with the seasonings only on the nuts.

1 stick melted butter
4 cups pecans
6 cups walnuts
4 cups almonds
6 t. Worcestershire sauce
1 T. season salt
2 T. garlic powder
1/2 t. cayenne pepper

Mix seasonings with butter and pour over nuts.  Mix well.  Spread on cookie sheets and bake at 300 degrees for 35-45 minutes.  Stir nuts every 10-15 minutes.

Makes 14 cups of nuts.  Serving size varies.
1/4 cup nuts = 2.2 grams of net carbs
1/2 cup nuts = 4.4 grams of net carbs

These are the best things I have had!  My mom tried them and wondered where I had bought those nuts.  They are great!


Party Cheese Ball

1 (8 ounces) cream cheese softened to room temperature

1 cup sharp cheddar cheese, grated

1 T. chopped green pepers

1 T. chopped green onions

2 t. Worcestershire sauce

Juice from half a lemon

1 dash of cayenne pepper

2 dashes of garlic powder

1/2 cup finely chopped pecans or almonds

Combine all ingredients and mix well; form into ball. (NOTE:  I usually make two small balls and one bigger one.  This way I have one to serve at an event and two to have for us to just snack on.)  Roll balls in chopped pecans or toasted almonds.  Chill.

Small balls have about 4 grams of carbs for the entire cheese ball.  Larger one has about 8 grams of carbs for the entire cheese ball.

Crackers - Almond Thins (I found this recipe on Linda's Low Carb website.)

3/4 cup almond meal flour

2 t. zero-calorie sweetener

1 egg white

3/8 t. salt

1/8 t. garlic powder

1/8 t. onion powder

1/8 t. cayenne pepper (optional)

Mix all of the ingredients together in a bowl.  The dough should be moist and hold together pretty well.  Drop the dough in a rectangular shape on a well greased piece of parchment paper.  Cover the dough with another sheet of well greased parchment paper.  Roll out the dough to 1/8th of an inch thick.  The shape should be about a 9 x 9 inch square.  Peel off the top parchment paper.  Score the dough with a pizza cutter or crinkle cutter.  Approximately 1 inch squares.  (eight in one direction and six in the other direction = 48 crackers)

Preheat oven at 325 degrees.  Carefully place the sheet of parchment paper on the oven rack and bake the crackers for 10-15 minutes or until golden brown.  (NOTE:  Watch the ones along the edges, they will cook first.  It took mine a little longer but I kept taking some out a little at a time as they were golden brown.)  Break them apart on the score lines and cook on a rack.  They will keep for weeks in an airtight container in your pantry.

Makes about 48 crackers.

Crackers can be frozen. 

Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs 

UPDATE NOTE:  I did make make several batches of these.  We have missed eating crackers but this gives me another option.  They tasted great!  I did recreate this recipe and made it with some Parmesan Cheese and it was wonderful.