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Health and Wellness:
Recipes - Snacks

  • 3 tablespoons tomato sauce
  • 1 pita pocket
  • 2 slices ham, salami, or other sliced meat
  • 2 large mushrooms, sliced
  • 2 tablespoons sliced olives
  • 1/3 cup grated Cheddar or Parmesan cheese

  • Directions
    Spread the tomato sauce on the pita pocket. Lay the meat slices on top. Add the mushroom slices and the olives. Sprinkle the cheese over the top. Broil for about 2 to 3 minutes, until the cheese melts. Cut into wedges.

  • 1 stick unsalted butter
  • ¼ cup, plus 2 tablespoons liquid honey
  • ¼ cup brown sugar
  • 2 cups rolled oats
  • 2 tablespoons wheat germ
  • ¾ teaspoons ground cinnamon
  • 1 tablespoon sesame seeds
  • 2 eggs
  • ½ cup raisins
  • ½ cup chopped peanuts

  • Directions
    1. Preheat oven to 300 degrees.
    2. Melt the butter with the honey and brown sugar in a small saucepan on low heat, stirring continuously.
    3. In a large bowl, combine the rolled oats, wheat germ, ground cinnamon, and sesame seeds.
    4. Add the melted butter, honey, and brown sugar to the dry ingredients, and stir to mix. Lightly beat the eggs and add them to the mixture, stirring to combine. Stir in the raisins and chopped peanuts.
    5. Spread the mixture in a 9” x 9” inch pan, pressing it down with a spatula to spread it our evenly. Bake for 15 minutes or until golden brown. Let cool and cut into bars.

  • 1 ½ cup popped popcorn
  • 3 tablespoons low-fat yogurt
  • 1 tablespoon liquid honey
  • ¼ teaspoon nutmeg

  • Directions
    Place the popcorn in a small bowl. Combine the yogurt and honey. Add to the popcorn, tossing to mix. Sprinkle with the nutmeg.

  • 1 cup Cinnamon and Raisin Granola
  • ¼ cup salted peanuts
  • ¼ cup semisweet chocolate chips
  • ¼ cup dehydrated banana chips
  • 2 tablespoons hazelnuts, optional

  • Directions
    Combine all the ingredients in a medium-sized bowl. Pack in a resealable plastic bag or container for easy carrying. If not using immediately, store in an airtight container.

  • 2 tomatoes
  • 2 teaspoons vegetable oil
  • ½ cup chopped red onion
  • 1 ½ pounds ground beef
  • 1 package taco seasoning
  • 1 (13.5-ounce) bag tortilla chips
  • 2 ½ cups mix of shredded Monterey jack and Cheddar cheese
  • ½ cup sliced black olives, optional

  • Directions
    1. Preheat oven to 350°. Wash the tomatoes, dry, and chop.
    2. Heat the oil in a frying pan. Add the onion and cook on medium-low heat until tender. Add the ground beef. Stir in the taco seasoning. Cook until the ground beef is browned. Drain off fat from pan.
    3. Spread out approximately half of the tortilla chips in the bottom of a 9” x 13” x 2” glass baking dish. Spoon the cooked ground beef over the chips. Sprinkle 1 cup of the shredded cheese over the ground beef. Cover with the remaining chips (there will probably be a few chips left over), and 1 cup of cheese. Sprinkle the tomatoes and olives (if using) on top. Sprinkle the remaining cheese on top.
    4. Bake the nachos for 5 minutes or until the cheese is melted. Serve hot.