Spiced Sweet Roasted Red Pepper Hummus
Ingredients
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Directions
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Make sure to scrape the mixture off the sides of the food processor or blender. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Serve warm pita bread, cold crisp carrots or tortilla chips.
Nutrition Information
Serves 6, 1 Serving: 140 Calories
Recipe from allrecipes.com
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Directions
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Make sure to scrape the mixture off the sides of the food processor or blender. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Serve warm pita bread, cold crisp carrots or tortilla chips.
Nutrition Information
Serves 6, 1 Serving: 140 Calories
Recipe from allrecipes.com
Tzatziki Sauce
Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Salt and pepper to taste
Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
(Eat with toasted pita bread...delishious!!!)
Recipe from allrecipes.com
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Salt and pepper to taste
Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
(Eat with toasted pita bread...delishious!!!)
Recipe from allrecipes.com
Spinach-Artichoke Dip
Ingredients
1 Box (10 oz) Frozen Organic cut spinach, cooked, drained and cooled
½ Cup artichoke hearts (from 14-oz can), drained, finely chopped
2 Medium Green Onions, chopped (about 2 Tbsp)
1 Garlic Clove, finely chopped
1 ½ Cups Fat-free Sour Cream
¼ Cup Freshly Grated Parmesan Cheese
¼ Cup Fat-free Mayonnaise
¼ Tsp Kosher Salt
¼ Tsp Fresh Ground Pepper
Directions
In a medium bowl mix all ingredients, chill in the refrigerator for two hours before serving. Serve with crackers or raw veggies.
Nutritional Information
Serving size: ¼ Cup, 60 Calories, 10 Calories from fat.
Recipe from eatbetteramerica.com
1 Box (10 oz) Frozen Organic cut spinach, cooked, drained and cooled
½ Cup artichoke hearts (from 14-oz can), drained, finely chopped
2 Medium Green Onions, chopped (about 2 Tbsp)
1 Garlic Clove, finely chopped
1 ½ Cups Fat-free Sour Cream
¼ Cup Freshly Grated Parmesan Cheese
¼ Cup Fat-free Mayonnaise
¼ Tsp Kosher Salt
¼ Tsp Fresh Ground Pepper
Directions
In a medium bowl mix all ingredients, chill in the refrigerator for two hours before serving. Serve with crackers or raw veggies.
Nutritional Information
Serving size: ¼ Cup, 60 Calories, 10 Calories from fat.
Recipe from eatbetteramerica.com
Nutty Trail Mix
Ingredients
¼ Cup Whole Almonds
¼ Cup Unsalted Dry-Roasted Peanuts
¼ Cup Dried Cranberries
4 Tbsp Dried Coconut Shavings
4 Tbsp Dark Chocolate Chips
Directions
Mix ingredents together in a bowl and divide into two ziplock bags/small bowls and serve.
2 Servings: 100 Calories
¼ Cup Whole Almonds
¼ Cup Unsalted Dry-Roasted Peanuts
¼ Cup Dried Cranberries
4 Tbsp Dried Coconut Shavings
4 Tbsp Dark Chocolate Chips
Directions
Mix ingredents together in a bowl and divide into two ziplock bags/small bowls and serve.
2 Servings: 100 Calories
Pop Corn
Ingredients
Vegetable Oil (about 3-4 tbsp)
Pinch Salt
1/8 Cup Popping Corn
Directions
Coat the bottom of a small pan with oil. Place the pan on burner and turn to high. Let the oil heat up, pour popping corn in the pan and quickly place the lid on top. Lightly shift/swoosh the pan back and forth over the burner until the corn stops popping (approximately 1 minute.)
Vegetable Oil (about 3-4 tbsp)
Pinch Salt
1/8 Cup Popping Corn
Directions
Coat the bottom of a small pan with oil. Place the pan on burner and turn to high. Let the oil heat up, pour popping corn in the pan and quickly place the lid on top. Lightly shift/swoosh the pan back and forth over the burner until the corn stops popping (approximately 1 minute.)
Fruit Parfait
Ingredients
½ Cup raspberries
½ cup fresh strawberries, sliced
½ cup blue berries
2 cups nonfat vanilla yogurt
½ cup granola cereal
Directions Into each parfait dish, layer 1/4 of fruit mixture, 1 tablespoon granola, 1/4 cup yogurt, 1/4 cup fruit mixture, 1/4 cup yogurt, 1 tablespoon granola and then garnish with a strawberry.
½ Cup raspberries
½ cup fresh strawberries, sliced
½ cup blue berries
2 cups nonfat vanilla yogurt
½ cup granola cereal
Directions Into each parfait dish, layer 1/4 of fruit mixture, 1 tablespoon granola, 1/4 cup yogurt, 1/4 cup fruit mixture, 1/4 cup yogurt, 1 tablespoon granola and then garnish with a strawberry.
