Category Archives: Snacks

The Easiest Snack Ever!

Okay, it might not be the easiest, because I suppose you could say grabbing a granola bar is pretty easy. I guess I mean the easiest if you’re actually making something… Or maybe you’d argue that whipping up some Greek yogurt and fresh fruit would technically be making something, and that would also be easier than this. Fine, *darn* it! This isn’t easy! It takes a bit of time! But, it’s so worth your 10-15 minutes. 🙂

Start with some soft taco shells (the whole wheat ones would be better, but I figure this is still a step up from fried tortilla chips and this brand is sooooo delicious), some salsa, and an avocado or two.

Slice your tortillas with a pizza cutter.

Toast those babies in the oven… I did them at 400 for about 10 minutes and then broiled them for a minute.

Mash up some avocado.

Pour on some salsa.

Mix it up. It might not be beautiful, but haven’t you learned not to judge by appearances? This ugly little dish is heaven in your mouth!

This is attempt #20 at a photo of guacamole on a baked chip. They all came out blurry. 😦

Anyway, I love eating this. The avocado has some heart-healthy fat in it, it’s relatively guilt-free (in moderation, of course). My 7-year-old LOVED the tortilla chips just plain. I have made them in the past by misting them with olive oil and sprinkling on seasoning… but I like the plain ones quite a bit, too!

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.

Ingredients

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

Instructions

  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

Read more: http://www.laaloosh.com/2012/01/04/baked-kale-chips-recipe/#ixzz1lBqNLK8F

*Breakfast* Cinnamon-Peanut Butter Toast with Apple Slices

Cinnamon-Peanut Butter Toast with Apple Slices

Mix 2 T peanut butter with 1 t cinnamon and spread on 2 slices whole-grain toast. Top with 1 small sliced apple.

*Snack* Micro-Baked Cinnamon Apple

So, Ladies’ Home Journal posted some fantastic recipes in July of 2011….

Micro-Baked Cinnamon Apple

Combine 1 sliced apple, 1 T water and 1/2 tsp cinnamon. Microwave for 4 minutes, then sprinkle with 2 T sliced almonds and 1 tsp. honey.

*Snacks* Chocolate Chex Mix!!!

I love LaaLoosh. I loved her before, but now I love her even more. Chex Mix is my weakness (well, to be more accurate, one of my many weaknesses). Chex Mix, Puppy Chow/Muddy Buddies…. yum. So, here’s a tasty-looking recipe. I’m not quite sure how the ingredients add up to a total of 3 cups, but I’ll go with it.

Click HERE for her full post.

Chocolate Crunch Snack Mix

Chocolate Crunch Snack Mix Recipe

Chewy and crunchy, sweet and salty, this Chocolate Crunch Snack Mix has it all! And for just 3 Points + per serving, it’s a great low calorie snack to indulge in when that sweet tooth strikes.

Ingredients

  • 1 cup Wheat Chex cereal
  • 1 cup pretzel sticks broken in half
  • 1/4 cup dried cranberries
  • 3 tbsp bittersweet chocolate chips, melted

Instructions

  1. Combine Chex, pretzels and cranberries in a medium sized bowl.
  2. Drizzle with melted chocolate; stir to combine.
  3. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is ¾ cup
Each serving = 3 Points +

PER SERVING: 200 calories; 2 g fat; 27 g carbohydrates; 4 g protein; 4 g fiber

Read more: http://www.laaloosh.com/2011/10/27/chocolate-crunch-snack-mix-recipe/#ixzz1cNaUnDQA

*Snacks* Super Moist Low Fat Chocolate Cupcakes

I cannot wait to try this one! Moist chocolate cake for TWO Weight Watchers points? Really? Sign me up! Click HERE for the full post!

Super Moist Low Fat Chocolate Cupcakes (without Chocolate Glaze)
Gina’s Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8


Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar: 12.3
Sodium: 288.5

Ingredients:
18.25 oz Duncan Hines Dark Chocolate Fudge cake mix

  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water

For the chocolate glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2-1 tbsp 1% milk
  • 1/4 tsp vanilla extract
  • pinch of salt
Add chocolate cake mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.

Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.