SAVORY STUFFING BALLS (APPETIZER)
These are a different appetizer than what you normally see, and if you love stuffing they are a perfect bite size snack!
Provided by Karen..
Categories Lunch/Snacks
Time 40m
Yield 36 balls
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Combine prepared stuffing with spinach, egg and cheese in a large bowl.
- Form 1 inch balls out of mixture.
- Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
- Serve on toothpicks with mustard for dipping.
GRANOLA BITES
A quick easy breakfast or snack that the kids love! Packed with protein and full of antioxidant-rich dried fruit and healthy nuts and seeds, these bites will be sure to please. I didn't follow the directions, of course, but ground up all the almonds and oats. It still came out great! I also ran out of rolled oats, so added oat bran. I think next time I'll also grind the sunflower seeds. Use any combination of dried fruits - any will be great! I also did not roll the balls in the almond/oat mixture, but just included it in the ball mix.
Provided by Mama2boys
Categories Breakfast
Time 4h15m
Yield 36 granola bites
Number Of Ingredients 11
Steps:
- Place almonds and 1/4 cup oats in bowl of food processor, process to fine crumbs.
- In a large bowl, combine remaining oats, dried fruits, sunflower seeds, coconut and cinnamon.
- Add peanut butter, honey and extract: combine well until mixture begins to stick together.
- Use moist hands to form mixture into 1 inch balls, coat lightly with almond-oat mix.
- Place in an airtight container, separating layer with parchment paper or plastic wrap.
- Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.
SMORES GRANOLA BITES
Make and share this Smores Granola Bites recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 45m
Yield 30 bites
Number Of Ingredients 7
Steps:
- Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
- Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
- Mix the granola, graham cereal and toffee bits in a shallow dish.
- Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.
Nutrition Facts : Calories 117.3, Fat 6.4, SaturatedFat 3, Sodium 44.2, Carbohydrate 15.6, Fiber 1.6, Sugar 11.1, Protein 1.8
CARROT KUGEL WITH APPLESAUCE
From the Kosher Palette Cookbook. Very moist and delicious. Make them in mini-muffin tins for bite size portions. Kids and adults love them.
Provided by Kishka
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
- Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
- Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
- Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).
Nutrition Facts : Calories 208.4, Fat 10.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 77.4, Carbohydrate 27.8, Fiber 0.9, Sugar 18.4, Protein 2.4
LASAGNA LITE
This is my version of a light lasagna recipe found in Self magazine. It can be frozen in individual size portions for later use. To further reduce fat, the ground turkey breast can be cooked separately and then rinsed with water and pressed dry before adding to the sauce.
Provided by _Pixie_
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray a large nonstick frying pan with vegetable cooking spray.
- Cook onion and garlic for several minutes stirring constantly.
- Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
- Add the mushrooms and cook for another 2-3 minutes.
- Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
- Remove frying pan from heat.
- While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
- Drain noodles and rinse with cold water and drain.
- In a bowl, combine ricotta and chives, mix in spinach.
- Spray a 9x13-inch baking pan with vegetable cooking spray.
- Arrange 3 lasagna noodles on the bottom of the pan.
- Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
- Repeat twice with remaining ingredients.
- Bake for about 25 minutes or until cheese bubbles.
- Cool at least 5 minutes before cutting.
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