Category: snack

Categories
breakfast pineapple smoothie snack

MANGO PINEAPPLE SMOOTHIE BOWL

This Mango Pineapple Smoothie Bowl brings the tropics to your breakfast bowl! Customize the toppings on this ultra refreshing & healthy smoothie bowl for your ideal breakfast or snack.

Servings : 1 bowl

Ingredients

  • 1 banana frozen
  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • ¼-⅓ cup coconut milk or milk of choice
  • Coconut granola & fresh fruit, to top
Instructions

  1. Combine all ingredients except for the toppings in a blender. Puree until completely smooth – the mixture should be very thick. Add a touch more liquid if necessary to get it to blend completely smooth, or if you want a thinner smoothie.
  2. Transfer to a individual serving bowl and add toppings. Enjoy immediately!


For full information kindly visit bakerita.com.

Categories
cinnamon sidedish snack

Slow Cooker Candied Cinnamon Pecans

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

Yield: 16 servings

Ingredients
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 4 cups pecan halves
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 5 teaspoons cinnamon
  • ¼ cup Water
  • Canola oil spray

Instructions
  1. In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes.
  2. Add in the pecans.
  3. Add in the sugar, brown sugar and cinnamon.
  4. Spray the inside of the crockpot with canola oil spray.
  5. Add the pecan mixture to the slow cooker on low for 3 hours.
  6. Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
  7. To ensure crispy exteriors spread the nuts out on a baking sheet to cool.

For full information kindly visit dinnerthendessert.com.
Categories
banana breakfast dessert snack

Banana Upside Down Cake


Banana Upside Down Cake is an incredibly moist and flavorful dessert, but it makes a great breakfast or snack, too. You can’t go wrong if you serve this cake with toasted pecans and caramel sauce!

Cook Time: 60 minutes

Ingredients
  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:
  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:
  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Instructions
  1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.
  3. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  4. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  5. Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  6. Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To make caramel glaze:
  1. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve leftovers of the caramel glaze for serving.
  2. The glaze thickens as it cools and pale in colors!!!
  3. When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice cream or whipped cream.

For full information kindly visit omgchocolatedesserts.com.
Categories
dessert snack

Pumpkin Pie Fat Bombs

Servings: 15
Ingredients
  • 1/2 cup pumpkin puree
  • 2 oz. coconut butter
  • 1/2 cup coconut oil
  • 1/4 cup erythritol
  • 2 tsp pumpkin pie spice
  • 1/2 cup pecans

Instructions
For full instructions kindly visit tasteaholics.com.
Categories
appetizer Cheese chicken snack

CREAM CHEESE AND CHICKEN TAQUITOS


You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Serves: 12

INGREDIENTS

  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 – 6 inch corn tortillas
  • vegetable or canola oil, for frying


INSTRUCTIONS
For full instructions kindly visit lilluna.com.

Categories
chicken lunch snack

CHICKEN RANCH WRAPS


Healthy grilled chicken and ranch wraps are loaded with chicken, cheese and ranch. These tasty wraps come together in under 15 minutes and make a great lunch or snack! 

Servings 4

Ingredients
  • 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*)
  • 1/4 cup Hidden Valley® Simply Ranch dressing
  • 1/2 cup mozzarella cheese
  • 1/4 cup cilantro minced (optional)
  • 4 8 ” tortillas

Instructions
For full instructions kindly visit gimmedelicious.com.
Categories
snack

Keto Muffins

If you’re having a nice stay at home brunch on Sunday morning, yes, Macro Cakes are the way to go. But, if you not only want to stay on track all week with perfect macros, but have something ready to go when you need to run out the door you want to make these Keto Muffins!

Servings : 12 Muffins

Ingredients
  • 8 oz Cream Cheese
  • 8 large eggs
  • 4 tbsp Butter 
  • 2 scoops(62g) Whey Protein 



Instructions
For full instructions kindly visit ketoconnect.net.
Categories
snack

2 Ingredient Low Carb Chips

If you like crispy cheese, you’re going to love these. And, yes, they’re made with just 2 simple ingredients!

INGREDIENTS:
4 egg whites
approximately 1/2 cup shredded cheddar cheese (or cheese of your choice)
seasoning to taste (optional)


INSTRUCTIONS:
For full instructions kindly visit listotic.com.
Categories
snack

Cheeseburger Biscuit Cups

Cheeseburger biscuit cups are a kid-approved, family favorite dinner that are perfect for back-to-school. Simple ingredients, easy to prepare, and a 30 minute meal. Refrigerated biscuit cups loaded with a cheeseburger filling. Everyone will love these!

Ingredients
1 pound lean ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
4 oz Velveeta cheese, cubed small


Instructions
For full instructions kindly visit togetherasfamily.com.
Categories
snack

BLACKENED MAHI MAHI FISH TACOS WITH AVOCADO LIME SAUCE

A super simple and flavorful recipe for blackened mahi mahi fish tacos that you won’t need to head to Mexico to enjoy!

Servings : 8 tacos

INGREDIENTS
Avocado Lime Sauce-
1/2 cup sour cream
1 avocado, ripened
2 tablespoons cilantro, fresh
1 tablespoon lime juice, fresh
zest of 1 lime
1/2 teaspoon serrano pepper, seeded and chopped

Blackened Mahi Mahi Tacos-
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons dark brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
3/4 teaspoon cumin, ground
1/4 teaspoon chili powder
1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
1 tablespoon vegetable oil
8 corn tortillas, 6-inch
8 lime wedges
1 cup tomatoes, diced
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
cilantro, for garnish


INSTRUCTIONS
For full instructions kindly visit jessicagavin.com.