Grazing seems to help keep my BS lower, so it’s handy to have easy snackie things around…
I think I would adapt this so that I would make multiples at a time, yet I do have a family that covets anything I seem to eat…
Bumps on a Log
1 celery stalk
peanut butter
chopped nuts
Cut celery into 3 or 4 inch sections. Spread celery with peanut butter. Put chopped nuts on the celery. A great snack for kids.
Veggies with Cheese Dip
fresh veggies (baby carrots, celery, bell pepper strips, broccoli, cauliflower, etc.)
8 oz cream cheese
milk
grated cheese
Mix cream cheese with milk until the dip is a little thinner than you desire. Add the grated cheese until the dip seems right. Serve with veggies.
I’m not sure if these are snacks or appetizers/side dish, so I’m posting this recipe here as well as under the side dish category. My whole family loves it when I make pizza from this dough, so I hope everyone here likes it, too.
Mini Pizzas
1 recipe’s worth of monkey bread dough (see bread ideas for recipe), divided into 24 balls
sauce of choice
toppings
cheese
Preheat oven to 400F. To make the monkey bread dough into mini pizzas, just flatten each ball with your hands or a rolling pin into a circle. Place all dough circles onto a cookie sheet sprayed with nonstick cooking spray. Pinch crusts just inside the edges with your fingers to form a slight edge for your pizzas. Spoon sauce over dough, followed by toppings and cheese. Bake until the edges start to brown, about 20 minutes. Freeze any leftovers. The crusts should have less than 13 grams total carbs in each of them if you follow the monkey bread recipe exactly.
I found this recipe on the Lance Armstrong web site. Simple and only 3.72g of Carbs…
Low Fat Peanut Butter Cookies
Ingredients
1 cup peanut Butter, creamy or crunchy
1 1/3 cups baking sugar replacement ( recommended: Splenda )
1 egg
1 t vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg and vanilla, and stir well with a spoon.
Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet.
With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie.
Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement.
Cool slightly before removing from pan.
PREP TIME: 10 minutes
COOKING TIME: 15 MINUTES
SERVES: 18
YIELDS: 18 cookies
Nutritional info: Serving Size: 1 cookie Calories per serving: 88, Total Fat: 7.36g, Saturated Fat: 1.42g, Cholesterol: 11.94mg, Sodium: 70.2mg, Total Carbohydrates: 3.72g, Dietary Fiber: o.89mg, Sugars: 1.33g, Protein:3.89g
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Found these on the sparkpeople.com web site: They work great with the kids and adults.
FROZEN PUDDING POPS
2 cups low-fat or skim milk
1 small box of sugar free pudding
DIRECTIONS
Prepare pudding according to package directions. Freeze in pop molds or spoon into small paper cups and insert popsicle sticks or plastic spoons.
Place in freezer until solid.
NUTRITIONAL INFO
Fat:…o,7g–Carbodydrates:…6.0g–Calories:…38.8–Protein:…2.4
Empty yogurt cups can also be used and covered with plastic wrap and frozen. You can also mix and layer with fruit and/or cool whip and serve without the stixs or spoons. Plastic cups also works for the frozen pops.
Adults like these also.
Here’s one of my favorite substitutes for potato chips.
Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt or sea salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
You can tailor them to your personal tastes. Some folks spritz lemon juice on them before baking. You can use any seasoning in any combination that suits you: sea salt, any seasoned salt, cayenne pepper, garlic, cumin, paprika, even a bit of vinegar(before baking). Anything for the taste you might be craving!
Oh Sunny! I am going to give this a go. I am now searching for more snackie ideas and this would fit the bill!
Hugs,
Deb~
This is a lower carb, healthy substitute for popcorn. You can also use almonds or other nuts if you want to experiment with this concept. Last time I ate these was from some snack place in San Jose, CA when I was a kid. These taste very different from peanut butter, raw peanuts, or roasted peanuts. I found this recipe on some website online a while back that I forgot to note.
STEAMED PEANUTS
peanuts - 5-6 cups, raw
salt
water
METHOD: Put the peanuts in a vessel that will fit in a pressure cooker or you can directly put in the pressure cooker vessel itself. Add water, just enough to cover the peanuts. Add generous amount of salt,give a stir and let it cook on medium heat for 3 whistles. Remove from heat and let it rest till the pressure completely goes. Drain off the water and serve immediately.
I found this healthier recipe for pork rinds off the food network website so that you can bake them. I like to use pork rinds as a substitute for chips sometimes. You probably could substitute other animal skins for the pig skin if you can’t find any.
Home Made Pork Rinds
Recipe courtesy Paula Deen
Rated 5 stars out of 5
Total Time: 3 hr 5 min.
Prep5 min.
Cook3 hr 0 min.
Level:Easy
.Ingredients
Ham skin
Fine salt
Directions
Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours.
You can do this in the microwave too. I put the rind between two pieces of paper towel.
I sometimes use dark chocolate as snacks. No need to add anything.