Quick, Easy and Delicious Appetizer Recipes to Stay Healthy
Quick, Easy and Delicious Appetizer Recipes to Stay Healthy
These recipes are only guides that ought to supplement your doctor-prescribed diets. Please consult your doctor/physician to urge their advice if these food guides are suitable for you to follow.
RECIPES
SNACKS/APPETIZERS
TIPS : Most if not all of those recipes only take minutes to organize .
PREFACE:
These recipes are quick and straightforward to organize . Most of it'll only take minutes to organize and compatible for home parties or maybe for any meal of the day. If you've got a full time job and really can't spend an excessive amount of time preparing food, these recipes will certainly assist you to possess a healthy meal on the table for everybody to enjoy.
This is the primary of a series of food recipes which will assist you prepare good food for you and your family or maybe if you're single and preparing healthy food for yourself. Do note that the majority of the food listed here are diabetic-friendly so they're pretty healthy to start with.
If you're looking to supplement your fitness program whether its to balance up your diet or keeping the surplus pounds off, these recipes are especially suitable. And as mentioned within the disclaimer on the duvet page, if you've got special medical needs, do consult your doctor first before trying out any of those recipes in order that you've got the reassurance that it'll not ruin your diet program.
Thank you for some time in reading through this PREFACE.
STAY HEALTHY AND FIT!
Veggie quesadillas
Ingredients
1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 scallion , chopped
1/8 teaspoon cumin
1/8 teaspoon flavorer
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby-Monterey Jack cheese blend
Directions
In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; put aside . Heat an outsized , nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat within the skillet. After 1 minute, use an outsized spatula to flip the tortilla over. Sprinkle evenly with half the cheese, then with half the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the massive spatula, cover, and continue cooking a further minute. Transfer to a dish and slice through 6 pie-shaped pieces. Cover to stay warm or place during a warm oven. Repeat process to form second quesadilla. Serve quesadillas with Sassy salsa if desired.
Yield: 12 pieces. Serving size: 2 pieces.
Nutrition Facts Per Serving:
Calories: 180, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 starch, 1 nonstarchy vegetable, 1 fat. Carbohydrate choices: 2.
Veggie pizza
Ingredients
Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons vegetable oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning
Directions
Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to hide pan. Using your fingertips or a pastry brush, coat dough lightly with vegetable oil . Bake 5-8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17-22 minutes more, or until crust is deep golden.
Yield: 13-inch pizza. Serving size: 1/8 of pizza.
Nutrition Facts Per Serving:
Calories: 207, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
Exchanges per serving: 1 starch, 1 1/2 vegetable, 1 medium-fat meat, 1/2 fat. Carbohydrate choices: 2.
Crunchy Balsamic and Bleu Cheese Veggie Pocket
Ingredients
1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole vegetable , quartered
2 teaspoons finely diced red onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette
Directions
Wrap outside of pita pocket in foil or wrapping before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.
Yield: 1 pocket. Serving size: 1 pocket.
Nutrition Facts Per Serving:
Calories: 167, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 non-starchy vegetable, 1/2 fat. Carbohydrate choices: 2.
Spicy Nuts
Ingredients
1/2 cup whole almonds
1/2 cup pecan halves
1/2 cup walnut halves
1 teaspoon vegetable oil
1/2 teaspoon cumin
1/2 teaspoon flavorer
1/8 teaspoon cayenne pepper
Dash of white pepper
Directions
Preheat oven to 350°F. Toss the nuts with oil during a large bowl. during a small bowl, combine the spices. Add spices to the nuts, stirring until the nuts are covered evenly. Spread the nuts on a baking tray during a single layer. Bake the nuts for 10 to 12 minutes. Remove from oven and funky before serving.
Yield: 1 1/2 cups. Serving size: 1/4 cup.
Nutrition Facts Per Serving:
Calories: 96, Carbohydrates: 3 g, Protein: 2 g, Fat: 9 g, Saturated Fat:
ليست هناك تعليقات