PB&J with SB&G Flatout Wrap
Posted in On-The-Go Lunch
1 Flatout® Light Flatbread
1 Tbs reduced fat peanut butter
1 Tbs sugar-free jam
2 strawberries, hulled and sliced
1/4 banana, cut in half lengthwise
2 Tbs low fat granola
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Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!
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263 Calories ● 14g Protein ● 50g Carbs ● 12g Fiber ● 8g Fat
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Thursday, July 5, 2012
Tuesday, June 26, 2012
Pineapple Orange Banana Popsicles
Pineapple Orange Banana Popsicles Recipe
Makes approximately 10 full-sized popsicles
Ingredients:
2 cups fresh chopped pineapple
3 bananas, peeled
2 oranges, peeled
Method:
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.
Ali’s Tip:
These are also great when made with a teaspoon of grated fresh ginger!
Check out the site I found this from here
Makes approximately 10 full-sized popsicles
Ingredients:
2 cups fresh chopped pineapple
3 bananas, peeled
2 oranges, peeled
Method:
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.
Ali’s Tip:
These are also great when made with a teaspoon of grated fresh ginger!
Check out the site I found this from here
Friday, June 22, 2012
pineapple ginger smoothie
another new recipe site I found and smoothie recipe...mmm
Pineapple Ginger Smoothie Recipe
Ingredients:
1 1/2 cups diced fresh pineapple
1 banana
1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)
1 Tbsp. grated fresh ginger
1/2 cup ice
1/2 cup pineapple juice or water
Method:
Blend all ingredients together in a blender until smooth. Serve immediately.
Ali’s Tip:
For a different twist, try adding in a pinch of ground cinnamon to this smoothie!
Pineapple Ginger Smoothie Recipe
Ingredients:
1 1/2 cups diced fresh pineapple
1 banana
1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)
1 Tbsp. grated fresh ginger
1/2 cup ice
1/2 cup pineapple juice or water
Method:
Blend all ingredients together in a blender until smooth. Serve immediately.
Ali’s Tip:
For a different twist, try adding in a pinch of ground cinnamon to this smoothie!
Banana Yogurt Pops
Found a great new site Recipes Under 400
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
Tuesday, April 26, 2011
Taco Chip Dip
8 oz pkg cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 cup shredded cheddar
Mix cream cheese, sour cream and mayonnaise; spread over 2 (12 inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, green pepper, red pepper, onions, tomato and cheese.
1/2 cup sour cream
1/4 cup mayonnaise
1 cup salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 cup shredded cheddar
Mix cream cheese, sour cream and mayonnaise; spread over 2 (12 inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, green pepper, red pepper, onions, tomato and cheese.
Tea Biscuits
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 Tbsp milk
Preheat oven to 425 F. Combine first 3 ingredients in a bowl. Stir together. Cut in margarine until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat 1/2-1/4 inch thick (or 1/2 the thickness you want the baked product to be). cut with small round cookie cutter. Place on greased cookie sheet.
If desired, brush with milk before baking.
Bake at 425 F for 12-15 min.
1 Tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 Tbsp milk
Preheat oven to 425 F. Combine first 3 ingredients in a bowl. Stir together. Cut in margarine until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat 1/2-1/4 inch thick (or 1/2 the thickness you want the baked product to be). cut with small round cookie cutter. Place on greased cookie sheet.
If desired, brush with milk before baking.
Bake at 425 F for 12-15 min.
Sunday, May 9, 2010
Cherry Tomatoes filled with Goat Cheese
1/4 lb goat cheese
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
Wednesday, February 17, 2010
Moose Lips
Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Peanut Butter Cookies
3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
Cinnamin-Vanilla Yogurt Dip
1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
Freezer French toast
Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
Peanut Butter Apple Roll-ups
1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Minty Grape Pops
1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
Wild-Berry Pops
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
Ego's Your Way
These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Cream Cheese & Apple Bagel Bites
3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
Cinnamin-Raisin Bread
Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil
Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon
To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.
To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.
To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil
Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon
To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.
To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.
To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.
Baked Apples - slow cooker
5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.
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