PLEASE NOTE THERE ARE SHIPPING DELAYS DUE TO COVID-19. STAY SAFE.
PLEASE NOTE THERE ARE SHIPPING DELAYS DUE TO COVID-19. STAY SAFE.

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10 Snacks that Taste Much Better HOT

10 Snacks that Taste Much Better HOT

 

 

 

Turkey Bacon Wrapped Scallops

Ingredients:
8 medium scallops (about 1 oz. each)
Nonstick cooking spray
1 dash cayenne pepper (or paprika) (to taste; optional)
Ground black pepper (to taste; optional)
4 slices nitrite-free turkey bacon, cut in half crosswise

Preparation:
1. Preheat oven to 350° F.
2. Line a baking sheet with foil. Coat lightly with spray. Set aside.
3. Pat scallops dry with a paper towel. Season with cayenne pepper and black pepper if desired.
4. Wrap each scallop tightly with bacon. Secure with a toothpick.
5. Arrange scallops on baking sheet so that they are not touching.
6. Bake for about 12 to 16 minutes, or until scallops are opaque and bacon is crisp.
7. Remove toothpicks before serving.

 

Sweet Potato Skins with Turkey Bacon

Ingredients

4 baked medium sweet potatoes, cut in half

1 tsp. olive oil

½ tsp. sea salt (or Himalayan salt)

8 Tbsp. low-fat plain Greek yogurt

2 slices cooked turkey bacon, chopped

2 medium tomatoes, chopped

8 green onions, thinly sliced

 

Instructions

Heat oven to 400° F.

Scoop flesh out of sweet potatoes and reserve for another use.

Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.

Top each sweet potato half evenly with yogurt, turkey bacon, tomato, and green onions.

 

 

Sweet Potato Skins with Chicken and Spinach

Ingredients

4 baked medium sweet potatoes, cut in half

1 tsp. olive oil

½ tsp. sea salt (or Himalayan salt)

4 oz shredded cooked chicken breast, boneless, skinless

1 tsp. all-natural taco seasoning, no salt added

1 cup steamed spinach

8 Tbsp. low-fat plain Greek yogurt

¼ cup chopped fresh cilantro

Instructions

Heat oven to 400° F.

Scoop flesh out of the sweet potatoes and reserve for another use.

Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.

While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.

Replace sweet potato flesh and top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.

 

Teriyaki Salmon Bites

Ingredients

¼ cup reduced sodium soy sauce

2 Tbsp. water

1 thin slice fresh ginger, finely chopped

1 clove garlic, finely chopped

1 Tbsp. raw honey

1 lb. raw salmon, cut into 1-inch cubes

1 Tbsp. coconut oil

1 tsp. sesame seeds

1 green onion, thinly sliced (for garnish; optional)

 

Instructions

Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.

Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.

Heat oil in a medium saucepan over medium heat.

Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.

Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.

 

 

Maple and Turkey Bacon-Wrapped Brussels Sprouts

Ingredients

Aluminum foil

1 Tbsp. pure maple syrup

1 Tbsp. balsamic vinegar

24 medium brussels sprouts

12 slices nitrite-free turkey bacon, cut in half

24 wooden toothpicks, soaked in water

½ tsp. ground black pepper

 

Instructions

Preheat oven to 400° F.

Line large baking sheet with foil. Set aside.

Combine maple syrup and vinegar in a small bowl; mix well. Set aside.

Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.

Arrange brussels sprouts on prepared baking sheet so that they are not touching.

Brush bacon with maple syrup mixture. Sprinkle with pepper.

Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.

Remove toothpicks before serving.

 

 

Chicken Satay with Peanut Dipping Sauce

Ingredients for Chicken Satay:
3 shallots, finely chopped
6 cloves garlic, finely chopped
½ cup canned lite coconut milk
2 Tbsp. fresh lime juice
1 Tbsp. raw honey
3 fresh cilantro sprigs, chopped
¼ tsp. ground cumin
¼ tsp. ground turmeric
2 lbs. raw chicken breast, boneless, skinless, cut into 2-inch chunks

 

Ingredients for Peanut Dipping Sauce:
2-3 Tbsp. hot water
½ cup chunky peanut butter
3 Tbsp. fresh lime juice
1 Tbsp. raw honey
2 Tbsp. reduced-sodium soy sauce
½ tsp. chili sauce

 

Preparation for Chicken Satay:
1. Soak 16 wooden skewers in water.
2. Place shallots, garlic, coconut milk, lime juice, honey, cilantro, cumin, and turmeric in blender; cover. Blend until smooth.
3. Place chicken in a glass dish. Top with marinade; mix well to blend. Marinate, covered, in refrigerator for 2 hours.
4. Preheat grill or broiler on high.
5. Place 2 to 3 pieces of chicken on each skewer.
6. Grill or broil skewers for 5 to 6 minutes, turning every 2 minutes, or until chicken is no longer pink in the middle, and juices run clear.

Preparation for Peanut Dipping Sauce:
1. Place water, peanut butter, lime juice, honey, soy sauce, and chili sauce in a small bowl; whisk to blend.
2. Serve 2 skewers with 2 Tbsp. dipping sauce.

 

 

Broccoli Tots

Ingredients

Nonstick cooking spray

Hot water

12 oz. broccoli florets (about 5 cups)

1 large egg, lightly beaten

⅔ cup whole grain Panko bread crumbs

2 cloves garlic, finely chopped

¼ cup finely chopped green onions

⅔ cup shredded cheddar cheese

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 tsp. hot pepper sauce (optional)

 

Instructions

Lightly coat a large baking sheet with spray. Set aside.

Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Drain and chop.

Preheat oven to 400º F.

Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.

Refrigerate, covered, for 15 to 30 minutes.

To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.

Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.

 

 

Spinach and Cheese Stuffed Mushrooms 

Ingredients:
2 tsp. olive oil
24 large mushrooms, cleaned, stems removed and finely chopped
½ medium onion, finely chopped
3 cups raw baby spinach
4 cloves garlic, finely chopped
1 dash crushed red pepper
½ tsp. finely chopped fresh rosemary
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup part-skim ricotta cheese
½ cup shredded mozzarella cheese

 

Preparation:
1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat.
3. Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
4. Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
5. Add ricotta cheese; mix well.
6. Evenly fill mushrooms with spinach mixture.
7. Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.

 

 

Maple Chai Roasted Chickpeas

Ingredients

2 cups chickpeas (garbanzo beans), drained, rinsed, dried

1 Tbsp. olive oil

1 Tbsp. pure maple syrup

½ tsp. ground ginger

½ tsp. ground cinnamon

¼ tsp. ground cardamom

¼ tsp. ground cloves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

 

Instructions

Preheat oven to 400° F.

Combine chickpeas, oil, maple syrup, ginger, cinnamon, cardamom, cloves, salt, and pepper in a medium bowl; toss gently to blend.

Place chickpeas on large baking sheet in a single layer. Bake for 35 to 38 minutes, shaking baking sheet every 10 minutes, until brown and crunchy.

 

 

Zucchini Fries

Ingredients

Nonstick cooking spray

¼ cup whole wheat flour

2 Tbsp. cornmeal

1 tsp. sea salt

½ tsp. ground black pepper

3 medium zucchini, cut into ½ x 3-inch sticks

2 large egg whites, lightly beaten

 

Instructions

Preheat oven to 475° F.

Line baking sheet with foil; lightly coat with spray.

Combine flour, cornmeal, salt, and pepper in a large resealable plastic bag; shake to combine.

Working with a few pieces at a time, dip zucchini in egg whites and lift out, letting excess drip back into bowl; drop zucchini into bag containing flour mixture. Seal bag and shake to coat. Repeat with remaining zucchini.

Place zucchini on prepared baking sheet. Bake for 12 to 14 minutes, turning after 6 minutes, or until tender-crisp and golden brown.

 

 I WANT A HOT SNACK