Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Coffee and cream chocolate chip cookies recipe

1/2 cup room temperature butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
1 egg yolk
1/2 tsp baking powder
2 cups all purpose flour
2 tsp instant coffee granules
1/4 cup chocolate chips (white and semisweet combined)

Instructions

1. In a mixing bowl, with the paddle attachment on cream butter and sugar until light and fluffy, for about 2 minutes.

2. Add the heavy cream and egg yolk and beat well, scraping the sides of the bowl with a spatula.

3. Add the baking powder, flour and coffee granules and stir to combine.

4. With a spatula, fold in the chocolate chips.

5. Gather the dough in one ball, wrap in plastic and refrigerate for at least 30 minutes.

6. Meanwhile heat the oven to 350F.

7. When the dough is chilled place spoonfuls on two baking sheets (I use an OXO medium cookie dough scoop) and bake in preheated oven for 12-15 minutes or until the edges just begin to brown.

8. Remove from the oven, leave few more minutes on the baking sheet and cool completely on wire racks.

9. Enjoy!

http://roxanashomebaking.com/coffee-...ookies-recipe/

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[Jolie Rouge]

CRAB MEAT PIE
Martha R Baker

7 1/2 oz. crab meat
1 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. chopped green pepper
2 eggs, beaten
1 c. mayonnaise
1/2 c. bread crumbs
1/2 c. shredded Cheddar
1/4 tsp. salt
1 tbsp. lemon juice
Unbaked pie shell

Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350 oven, or until firm and brown. Should be golden brown and fluff.

[Jolie Rouge]

2 Recipes - Crawfish Monica or Cajun Crawfish Monica

Ingredients:

1 pound of dry rotini pasta
1/2 cup (a stick) of butter
2 green onions, sliced
5 medium cloves of garlic, finely minced, or to taste
2 cups of half and half
1 teaspoon to 2 tablespoons of Cajun seasoning (like Slap Ya Mama), or to taste
1 pound of fresh, cooked or frozen Louisiana crawfish tails, undrained
Sprinkle of parsley, optional
Kosher salt and freshly cracked black pepper, to taste

Instructions:

Cook pasta according to package directions. Rinse and drain well; set aside.

Melt the butter and sauté the garlic for about 2 minutes; add the sliced green onion and cook another 2 minutes. Stir in the half and half and the Cajun seasoning, starting with 1/2 teaspoon, taste and continue adding and taste, to reach desired level. Cook over medium heat for about 5 minutes, add the crawfish and cook another 5 to 10 minutes or until nicely thickened and heated through. Stir in the pasta and parsley, taste, add salt, pepper and additional Cajun seasoning as needed.

Serve immediately, or can hold over very low heat another 10 minutes, if necessary, stirring occasionally. Serve with hot French bread.

Frozen Crawfish Tip: To freshen the taste of frozen crawfish Cassie, one of our readers at the Facebook page shared this tip. Add between 1 and 3 tablespoons of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood, so taste the sauce, then add and adjust seasonings.

Variation: Can substitute peeled and de-veined shrimp for the crawfish.

______________or_________________

Cajun Crawfish Monica

Ingredients: (can substitute crawfish with shrimp, oysters or crabmeat)

1 lb. crawfish tails, boiled and peeled;
1 stick butter (Do not use margarine.)
1 pint half-and-half
3 - 10 cloves garlic, chopped (to your taste)
1-2 tbs Zatarain's Creole Seasoning
1 lb. cooked fresh pasta

DIRECTIONS:

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.

Yield: 6 Serving

[Jolie Rouge]

[Jolie Rouge]

SEAFOOD STUFFED BELL PEPPERS
C&R seafood/ louisiana shrimp



6 medium bell peppers
1/2 stick butter
1/2 pound lump crab meat
1/2 pound small shrimp, peeled and deveined
1/2 pound crawfish tails
2 cloves garlic, minced
1/2 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1 tablespoon Cajun seasoning
couple good shakes of hot sauce
salt to your taste
1 1/2 cups Italian bread crumbs
1 cup shredded cheddar cheese

Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat .

[Jolie Rouge]

Mexican Stuffed Shells



Ingredients





1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning

4 ounces cream cheese

16 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream






Instructions






Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

[Jolie Rouge]

Blackberry Dumplings
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.
.

[Jolie Rouge]

Pizza Spaghetti Casserole !!

We've been making this for almost 20 years, and every time it gets better & better

Ingredients

1 lb. Ground meat (I like turkey)
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions:

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

[Jolie Rouge]

Recipes to Recreate 5 of Your Favorite Childhood Snacks

Making your favorite childhood snacks at home can be pretty straightforward ... and much healthier.

Cinnabon

6 to 8 rolls

1/2 cup (60 grams) whole-wheat pastry flour
3/4 cup (90 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120 grams) ricotta
1/4 cup (2 ounces) buttermilk
1 teaspoon vanilla extract
6 teaspoons (48 grams) muscavado or brown sugar, divided
1 scant teaspoon cinnamon
1/4 cup pecans, finely chopped (optional)

1. Preheat the oven to 350 degrees. Spray a 9-inch square cake pan with baking spray and set aside.

2. Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix the ricotta, buttermilk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the butter. Add the flour mixture and stir just until blended.

4. Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead is a bit more flour. Roll the dough out to a 6-b-8-inch rectangle about 1/4 inch thick and brush with 1 1/2 tablespoons of the remaining butter.

5. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at a short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pans with their sides just touching.

6. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving.

7. For gluten-free Cinnamon Rolls, replace the whole-wheat and all-purpose flours with an equal amount of gluten-free all-purpose baking mix.

Tater Tots

About 100 tots

5 to 6 medium russet potatoes (2 pounds), cut into chunks
1 medium sweet potato or yam (1/4 pound), cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt, divided
2 teaspoons corn flour
2 teaspoons ground millet flour
Pinch of cayenne pepper
Salt and freshly ground black pepper
Safflower or peanut oil, for frying

1. Place the russet potatoes and sweet potato into the bowl of a food processor fitted with a metal cutting blade. Pulse 5 or 6 times until coarsely ground.

2. In a large bowl, combine the cold water and 2 teaspoons of the salt. Add the potatoes and stir to coat. Drain well through a fine sieve, pushing out as much water as you can. Transfer the potatoes to a microwave-safe bowl and heat for 4 minutes. Stir and heat for another 4 minutes. Stir in the corn flour, ground millet flour, cayenne, and the remaining 1/2 teaspoon salt.

3. Line a 9-inch square pan with parchment and pour in the potato mixture. Spread it evenly and let the mixture cool to room temperature. Chill in the freezer for 20 minutes.

4. Once the potato mixture is frozen, cut into 1-by1/2-inch tots. Line a baking sheet with parchment and set aside.

5. Heat at least 2 inches of oil in a heavy-bottomed pot to 370 degrees. Fry the tots in batches, being sure not to crowd the pot, until the golden brown, about 1 to 2 minutes. Remove the tots with a slotted spoon and place them on the prepared baking sheet. While they are still hot, season them to taste with salt and pepper. Repeat with the remaining tots.

Serve immediately or, to freeze for storage, let the tots cool on the baking sheet.


Chili Con Queso

1 1/2 cups dip

1 tablespoon unsalted butter
1/2 cup chopped onion
1/2 cup canned green chiles
1 medium tomato, peeled, seeded, and chopped
1/2 teaspoon dried oregano
1/4 cup (2 ounces) heavy cream
1/2 cup (4 ounces) buttermilk
1 teaspoon white spelt flour
2 ounces grated Monterey, Jack, Colby, or cheddar cheese
1/8 cup (1 ounce) crumbled queso fresco or Cotija
Salt and freshly ground Pepper

1. Combine the butter, onion, and chiles in a saute pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes. Stir in the tomato and oregano and cook for 1 minute.

2. Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes. Stir in the Monterey Jack cheese and gently stir to melt. Season to taste with salt and pepper. Serve immediately, topped with the queso fresco. For gluten-free Chile Con Queso, replace the spelt flour with an equal amount of arrowroot powder.






Ice Cream Sandwich

6 sandwiches

1 pint freshly churned or slightly softened ice cream
1 1/4 cups (150 grams) white whole-wheat or all-purpose flour
1/4 cup (30 grams) chestnut or whole-wheat flour
1/4 cup (20 grams) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup (100 grams) muscavado or brown sugar
1 egg
1/2 teaspoon vanilla extract

1. Line a high-sided baking dish with waxed paper, extending the waxed paper over the sides of the dish to create handles. Pour the ice cream into the pan and use a spatula to spread it evenly; it should be about 1/2 inch thick. Cover with another piece of waxed paper and freeze for at least 1 hour, preferably overnight, until the ice cream is very firm.

2. While the ice cream is freezing, prepare the sandwich cookie. Sift the white whole-wheat flour, chestnut flour, cocoa powder, baking powder, and salt together and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and heat up light, about 2 minutes. Add the flour mixture and mix on medium speed until well blended. Turn the dough out onto a lightly floured surface and form into a ball. Wrap with plastic wrap and chill for 1 hour.

4. Preheat over to 375 degrees. Line a baking sheet with parchment.

5. Place the chilled dough onto a generously floured surface and roll it out to a 1/4-inch-thick rectangle. Prick the dough all over with a toothpick or fork. With a knife or cookie cutter, cut out into your preferred ice cream sandwich shape. Don't forget to cut out an even number! Place on the prepared baking sheets about 1 inch apart and bake until the cookies tart to darken at the edges, 8 to 10 minutes, rotating the baking sheets halfway through baking. Cool completely on a wire rack.

6. When you are ready to assemble the ice cream sandwiches, remove the ice cream from the baking dish using the waxed paper handles. Remove the top waxed paper. Using a knife or a cookie cutter, cut the ice cream out into the same shape as the cookies. Dip the knife or cookie cutter into warm water between cuts. Place the cut ice cream between 2 cookies and freeze the assembled sandwiches until firm.



Cheesy Fish

80 to 100 crackers

1/4 cup (30 grams) all-purpose flour
1/4 cup (30 grams) whole-wheat flour
1/4 cup (30 grams) corn or all-purpose flour
1/4 cup (30 grams) oat or all-purpose flour
1/4 teaspoon salt
2 ounces grated, loosely packed mild cheddar cheese
2 tablespoons coconut oil or unsalted butter
2 to 3 tablespoons hot water, divided

1. Preheat oven to 350F. Line 2 baking sheets with parchment and set aside.

2. Combine the all-purpose flour, whole-wheat flour, corn flour, oat flour, and salt in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the cheese to coconut oil, and pulse to incorporate. Scrape down the sides of the food processor to free any trapped flour. With the food processor running, drizzle in the hot water, a little at a time, just until the mixture begins to pull together. You may not use all of the water.

3. Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. Roll out the dough until it is slightly less than 1/8 inch thick.

4. Using a very small fish-shaped cutter, or the cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. Bake until golden around the edges, about 10 to 12 minutes, and cool before serving.

5. For gluten-free Cheesy Fish, replace the all-purpose and whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.

6. For vegan fish crackers, replace the cheese with 1 teaspoon nutritional yeast and 1/2 teaspoon onion powder. Add an additional tablespoon of water. Increase the salt to 1/2 teaspoon.


http://www.rd.com/slideshows/childho...cipes/?v=print

[Jolie Rouge]

15 Easy Mexican Appetizers Anyone Can Make

Taco'bout delicious: These creative Mexican appetizer recipes come together quickly for a potluck, a party, or just a pantry meal with the family

http://www.rd.com/slideshows/mexican...izers/?v=print

Grilled Pepper Poppers



Yield: 16 servings (serving size: 2 peppers). Adapted from Cooking Light.


Ingredients:


7 oz soft goat cheese (I used garlic and herb flavored)
4 oz reduced-fat cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup finely chopped seeded tomato
2 Tbsp thinly sliced green onions
1 Tbsp chopped fresh sage
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded*
Cooking spray
2 Tbsp fresh cilantro


Directions:


Prepare grill to medium-high heat.

Combine firsts 7 ingredients in a bowl, stirring well. Spoon cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully pick up peppers with small tongs and place on serving platter. Sprinkle with cilantro.

[Jolie Rouge]

31 Healthy Snacks for Adults
Snackaholics, rejoice! Beat between-meal blahs with a month's worth of tasty and creative healthy snacks for adults.

Snacking should be as mandatory as breakfast.

Dietitian Rachel Beller, a nutritionist on The Biggest Loser, told Redbook magazine that grazing during the day has big impact. If you get too hungry between meals, that can deplete your willpower and make you consume more calories overall. The trick to snacking for health? Choose nutrient-rich foods and filling combos of protein and fiber, like these popular picks from top dietitians and weight-loss bloggers.

Healthy Potato Chip Swaps

Baked Sweet Potato Fries
This vitamin A-rich snack is a healthy-kid favorite, but there’s no reason you can’t also enjoy this Parenting recipe: Preheat the oven to 425 degrees Fahrenheit. Cut four sweet potatoes into 1-inch-wide wedges, place flesh-side down on a roasting pan, then brush with a mixture of 2 tablespoons olive oil, 1 1/2 teaspoons chili powder, and 1 teaspoon kosher salt. Cook, turning once, for 20-25 minutes. Remove pan from oven and sprinkle with ½ teaspoon kosher salt.

Krispy Kale Chips
This unbelievable source of vitamins K, A, and C may become your new go-to late-afternoon snack. From Self: Place 1 large bunch raw kale leaves, stems removed, on a cookie sheet, then drizzle with 1 teaspoon olive oil and a pinch of salt. Cook at 350 degrees Fahrenheit until crispy, about 10 to 12 minutes.

Healthy Popcorn Snacks

Spicy Popcorn
A favorite, family-friendly snack for dietitian and Real Mom Nutrition blogger Sally Kuzemchak is popcorn—a surprising source of fiber and antioxidants. Among her favorite toppings: garlic, parm, and sugar/salt.

DIY Kettle Corn
DIY kettle corn can eliminate some of the artificial chemicals from processed versions. Greatist recommends tossing 1 teaspoon of cinnamon and 1 teaspoon of Stevia with 2 cups of freshly popped popcorn. Shake in a paper bag for even distribution. (You can swap the Stevia for 1 teaspoon of honey plus 1 teaspoon of water, microwaved for 20 seconds to thin it out.)

Healthy Nachos

Though she admits that she’s not a big snacker—“I really like to be hungry for meals”—Cara Eisenpress of Big Girls Small Kitchen says her favorite snack is healthier nachos: 3 to 4 Food Should Taste Good Multigrain chips, a few pinches of cheddar, a zap in the microwave, and a dollop of guacamole or sprinkle of scallions.

Healthy Snacks, Supersized

Brown Rice Bonanza
Feedmeimcranky’s Annabel Adams makes a big batch of brown rice on the weekends, and for weekday snacks heats up a small bowl and tops it with salsa, hummus, or Trader Joe’s ‘Cowboy Caviar,’ a mix of black beans, peppers, and roasted corn.

Low-Carb Turkey Wrap
Make a snack out of a turkey wrap, which is one of Dr. Oz’s top snacks—and only 75 calories. Spread 2 teaspoons of honey mustard on 3 thin slices of turkey; top with 1/4 cup sliced apple and wrap in lettuce.

Healthy Apples

Cinnamon-Spiced Baked Apples are a quick, healthy snack favorite of Diane Carbonell, founder of the Fit to the Finish blog. Core a crisp apple (such as Granny Smith or Fuji) and put the wedges in a microwave-safe bowl. Sprinkle with a teaspoon of brown sugar and a pinch of cinnamon and nutmeg, then toss to cover. Cover the bowl with a microwave-safe plate and cook for 3 to 4 minutes on high. Carbonell will sometimes add raisins or a dollop of nut butter after the apples cook. The apple is less than 90 calories and provides 3 grams of filling fiber; raisins also add more iron, vitamin C, and fiber.

Healthy Chocolate Snacks

Chocolate-Drizzled Fruit Kebobs
Health magazine skewers 1 strawberry, 2 blueberries, 1 piece each kiwi, cantaloupe, pineapple, and then drizzling with 1 teaspoon Hershey’s chocolate syrup for a filling, fruit dessert that quenches a chocolate craving too.

Chocolate-Dunked Strawberries
Try Prevention’s easy way to sweeten up strawberries: Drip 10 medium strawberries into 1 fat-free pudding cup for a light and healthy filler.

Healthy Cheese Snacks

Cherry Tomatoes With Goat Cheese
Try this Real Simple treat: Top 5 halved cherry tomatoes with 2 tablespoons fresh goat cheese, then sprinkle with chopped herbs (chives, basil, or parsley).

Gouda-Topped Apple Slices
Thinly slice 1 ounce of smoked Gouda cheese on honey crisp apple slices for an ideal balance of protein, carbs, and fat, recommends Christine Avanti, chef, nutritionist, and author of Skinny Chicks Eat Real Food.

Healthy Nuts

Give boring nuts a healthy boost with Sweetish Nuts from nutritionist Brooke Alpert, which are sugar-free but still manage a natural sweetness from the spices. Preheat the oven to 325 degrees Fahrenheit. Mix 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 1/2 teaspoons vanilla extract, and 1 1/2 teaspoons extra-virgin olive in a large bowl. Add 4 ounces shelled raw walnut halves, 4 ounces shelled raw pecan halves, and 4 ounces raw cashews. Massage in the spices well, then place on baking sheet and bake for 10-12 minutes. Store in an airtight container once cooled.

Healthy Breakfast Snacks

Bagel With Ricotta and Strawberries
Real Simple’s tasty take on the bagel: Spread half of a small toasted whole grain “flat” bagel with 2 tablespoons fresh ricotta, then top with 1/3 cup sliced strawberries and drizzle with 1 teaspoon honey or agave nectar.

Fruity Waffle
Try Self magazine’s healthy bite: top a whole grain waffle with 1 teaspoon low-fat cream cheese and ¼ cup blueberries.

Cinnamon-Nut Oatmeal
Oatmeal, with is whole grains, fiber, and protein, is a perfect all-day snack. Glamour recommends mixing one packet of the plain, instant kind with 6 crushed almonds, then sprinkling with cinnamon.

Healthy, Salty Snacks

Anytime Edamame
From theKitchn: A half-cup of boiled or steamed shelled young soybeans are rich in protein and antioxidants and are only 100 calories. Splitting the pods open to nibble on the beans helps you eat more mindfully, which can reduce overall calorie consumption.

Ginger-Tossed Cole Slaw
For her favorite snack, Keri Glassman MS, RD, author of The New You and Improved Diet, tosses pre-sliced cabbage and carrots with a ginger dressing and wraps the salad in a sheet of seaweed (nori).

Tuna Seaweed Wrap
Nutritionist Rachel Beller loves nori too, telling Glamour that it’s “chock-full of folate, iron, calcium and potassium.” She recommends rolling it around salmon or tuna salad for an omega-3-rich snack.

[B]Healthy, Sweet Snacks

Banana Oatmeal Walnut Cookies[/B]
Gina Homolka, of Skinnytaste.com, makes three-ingredient “guiltless healthy cookies” that are a great source of heart-healthy whole grains, good fats, and potassium. Combine 2 medium ripe bananas, mashed, 1 cup uncooked quick oats in a bowl, then fold in ¼ cup crushed walnuts. Place tablespoon-sized scoops on a baking sheet and bake for 15 minutes in a 350-degree oven.

Chia Pudding
Chia seeds, a great source of omega-3s and fiber, are in this tasty tapioca-like pudding from NYC nutritionist Brooke Alpert’s new book The Sugar Detox. Place 2 and 1/2 cups unsweetened almond or coconut milk, 1/2 cup chia seeds, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a bowl. Cover and refrigerate for at least 4 hours or overnight, stirring occasionally, until it has a pudding-like consistency.

Healthy, Creamy Snacks

Tempeh-Topped Avodaco
Always have avocado around to add a healthful fat for a filling snack, recommends Annabel Adams from feedmeimcranky.com. They're a good source of heart-healthy and belly fat-blasting monounsaturated fat. Adams loves mixing blackened tempeh—a good source of protein and probiotics—with the green flesh.

Avocado Rice Cakes
Avocados also make for a great rice cake topper, says Greatist.com. Top an unsalted brown rice cake with 1/4 of an avocado, mashed, then sprinkle with black pepper and paprika.

Healthy Greek Yogurt Snacks

Yogurt-Dunked Berries
Caffeinated Chronicles of a Supermom uses a toothpick to dunk individual blueberries one at a time into a container of Greek yogurt; a second toothpick helps push the berry off onto a baking sheet. Freeze for one hour, and store any leftovers in the freezer.

Pumpkin Spice Yogurt
Perk up your go-to yogurt with this version from Greatist: Combine 1/2 cup of nonfat plain Greek yogurt with 1/4 cup of pumpkin puree (a low-fat way to boost fiber and flavor). Sweeten with Stevia, 1/4 teaspoon vanilla extract, and a pumpkin pie spice blend or cinnamon.

Healthy, Fun Fruit

Watermelon & Pistachios
This Real Simple salad refreshes: Toss 2 cups of watermelon cubes with 1 tablespoon fresh lime juice and ½ teaspoon grated lime zest, then sprinkle with cayenne pepper and 2 teaspoons chopped unsalted roasted pistachios.

Fruit Tacos
From registered dietitian Cynthia Sass’s new book S.A.S.S. Yourself Slim: Fold whole corn tortillas with organic strawberries, edamame, ripe avocado, cilantro, and a drizzle of balsamic vinegar.

Raspberry Banana Bites
Satisfy a sweet tooth with Health magazine’s treat: top three, 1-inch banana slices with ¼ teaspoon Nutella and 1 raspberry.

Healthy Hummus

When Rebecca Regnier, of doesthisblogmakeuslookfat is hankering for something savory, she goes for a mini pepper sliced with a little hummus.


http://www.rd.com/slideshows/healthy...dults/?v=print