Category Archives: Appetizers

Zucchini Pizza Pie

You might be thinking zucchini and pizza? Ew. But stay with me. Shredded zucchini is incredibly versatile. It adds moisture and flavor without the strong taste you might associate with a green veggie. It’s mild. Really. You’re going to have to trust me on this and just try it, meow.

So, I found this recipe at, which is a really great site! Everything on it tempts me. This particular recipe is called July Pizza Pie.You should click on the link for the full recipe and for higher quality photos. ūüôā

Mince some garlic.

Blend some sundried tomatoes and ricotta.

Use a whole grain flatbread. I thought it was really tiny, which is why I took this photo… It turns out it was much smaller than what she called for in her recipe. Ohhhhhhhhh….

Spread the sundried tomato mix.

Grate some zucchini.

Gather your toppings: zucchini, red onion, lowfat cheese, tomatoes…

Assemble the goodness…

Bake in the oven until golden.

And serve with some greens. Yum!

Baked Kale Chips Recipe

Have you ever made baked kale chips? They’re delicious and good for you! If you’re in the mood for something snack-y, kale chips are a fantastic treat! When I made them, I pretty much washed the kale, tore it into bite-sized pieces, sprayed it with olive oil, sprinkled some kosher salt on, and baked it until the edges started getting brown.

But that’s a little vague, isn’t it?

Luckily, LaaLoosh posted more detailed instructions HERE.

Baked Kale Chips

Don’t they look tasty? Seriously, though, you should stick with one serving. I went a little nutso and overdid it my first time making them, and that led to feeling somewhat queasy.

Baked Kale Chips Recipe

A delicious and healthy alternative to potato chips, this Baked Kale Chips Recipe has all the crunch and flavor you crave but for just 1 Points + per cup.


  • 1 large bunch of fresh kale leaves
  • 1 tsp sea salt
  • Light misting of olive oil


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Line a non-insulated cookie sheet with parchment paper.
  3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
  4. Wash and thoroughly dry kale with a salad spinner. Pat excess water with a paper towel.
  5. Lightly spray kale with olive oil from an oilve oil mister and sprinkle with seasoning salt.
  6. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is about 1 cup
Each serving = 1 Points +

PER SERVING: 44 calories; 1g fat; 7g carbohydrates; 2g protein; 3g fiber

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*Appetizer* Spinach-Artichoke Dip

It’s a week of Eat Better America recipes!

Spinach-Artichoke Dip

The addition of artichoke hearts and Parmesan cheese update this classic cold dip. From eatbetteramerica.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
1 box (10 oz) Cascadian Farm¬ģ frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
High Altitude (3500-6500 ft): No change.
Nutritional Information

1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

*Vegetarian Recipe* Eggplant & Tomato Napoleons


Eggplant & Tomato Napoleons recipe

what you need

1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 large  tomatoes, each cut into 4 slices
1 egg
2 tsp.  water
1/2 cup seasoned dry bread crumbs
1/4 cup  KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup  chopped fresh basil
2 Tbsp. olive oil, divided
2 large  eggplants (2-1/4 lb.), ends trimmed, peeled and each cut crosswise into 6 slices

make it


DRIZZLE 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.

HEAT 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.

PLACE 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

kraft kitchens tips

Garnish with fresh basil just before serving.
If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.
Serve warm or at room temperature.

nutritional information 

per serving


 21 g
 6 g
 75 mg
 870 mg
 30 g
 10 g
 13 g
 17 g
Vitamin A
 30 %DV
Vitamin C
 15 %DV
 40 %DV
 10 %DV

*Snacks* Healthy and Creative Snacks

So, the Internet Chef provides links in the post to healthy recipes found online. I might take a pass on a couple of them (cinnamon spiced dates? No, thank you!), but most of them look super delicious (and unique), like golden beet chips. So, hop on over to this post and find something new to try!


siopaobake2 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Baked chicken buns

applesnutella 1 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Apples and nutella

granola2 500x352 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Peanut butter and honey bars

roasted chickpeas 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Roasted chickpeas

golden beets chips 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Golden beet chips

edamame with garlic 150x150 Ultimate Top 30 Healthy Snack Recipe Posts on the Internet

Garlic edamame – Have you had this before? I LOVE it (well, not this specific recipe, but edamame in general). My 6-year-old loves it, too!

*Recipe* Crockpot BBQ Meatballs

From the lovely LaaLoosh… This might be just the thing for a Labor Day celebration! Click here for the full post:

BBQ Meatballs

Crockpot BBQ Meatballs Recipe

– 1 1/2 pounds extra lean ground beef
– 1/2 cup uncooked quick oats
– 1/4 cup dry red wine
– 1/4 cup liquid egg whites
– 1 large yellow onion, finely chopped
– 2 garlic cloves, minced
– 1/4 cup fresh parsley, chopped
– 1 tbsp dried oregano
– 1 tbsp Kosher salt
– 1 cup beef broth
– 1/2 tsp black pepper
– 1 1/4 cup BBQ sauce

In a large bowl, combine the meat, eggs, garlic, parsley, oregano, onions, salt and pepper. In a small bowl, soften the oats with the wine for 10 minutes Add the oats and wine to the meat mixture and mix well – you will need to do this with your hands in order to get everything incorporated well. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350¬ļF until cooked through, about 25 minutes. Transfer meatballs to a crock pot to keep warm. Meanwhile, heat barbecue sauce and beef broth over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. For parties, I just set the crock pot up on the food table, set on warm.

Entire recipe makes 30 servings
Serving size is 2 meatballs
Each serving = 2 Point Total

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