Snack Time!! (Doesn't have to be boring)

Roasted Red Pepper Yogurt Dip (Makes 5 servings) 1 (12 oz.) jar roasted red peppers, drained 2 (8 oz.) containers lowfat plain yogurt 1 (4 oz.) can chopped green chilies, drained 1 garlic clove, minced Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Great served with vegetables, toasted whole wheat pita squares, or baked whole wheat tortillas broken up. Calories: 90, Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 270mg, Calcium: 20% Daily Value, Protein: 5 g, Carbohydrates: 12 g, Dietary Fiber: 0 g From 3-a-day Dairy ====================================================== Baked Mozzarella Sticks (Makes 6 servings) 1 (12-ounce) package reduced-fat Mozzarella string cheese 1 egg 1 teaspoon Italian seasoning 8 tablespoons panko (Japanese) bread crumbs 1/2 cup prepared marinara sauce, warmed (optional) Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes. Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray. Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.) Suggested serving: 2 with warmed marinara sauce for dipping. Calories: 180, Total Fat: 7 g, Saturated Fat: 4.3 g, Cholesterol: 50 mg, Sodium: 450 mg, Calcium: 30% Daily Value, Protein: 14 g, Carbohydrates: 7 g, Dietary Fiber: 0 g from 3-a-day dairy ======================================================= Baked Spinach Artichoke Yogurt Dip (Makes 8 servings) 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) container low-fat plain yogurt 1 cup shredded part-skim, low-moisture Mozzarella cheese 1/4 cup chopped green onion 1 garlic clove, minced 2 tablespoons chopped red pepper Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers. Calories: 80, Total Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 220 mg, Calcium: 20% Daily Value, Protein: 8 g, Carbohydrates: 7 g, Dietary Fiber: 1 g From 3-A-Day of Dairy ======================================================= Ham, Cheese-n-Egg Cups (Makes 12 servings) 12 (1-ounce) slices reduced-sodium ham 3 (1-ounce) slices 100% whole grain, torn into 4 pieces ea 1 1/2 cups (12 fluid ounces) fat free egg substitute 3 cups (12 ounces) grated Light Cheddar cheese 1/4 teaspoon pepper, or to taste 3 tablespoons chopped fresh olives Preheat oven to 400º F. Lightly coat a 12-cup (4 ounces each) muffin tin with cooking spray. Fit each ham slice into each cup (ham ends will be above cup edges). Divide bread among cups. Then divide egg substitute among cups. Sprinkle with cheese, then pepper. Bake on middle oven rack for 15 minutes. Garnish with chives. Remove the cups from the muffin tin. Serve warm. Note: Go for a thick 1-ounce slice of ham with a small diameter instead of a thin slice with a larger diameter Calories: 129, Fat: 5 g, Saturated Fat: 3.5 g, Cholesterol: 30 mg, Sodium: 460mg, Calcium: 20% Daily Value, Protein: 16 g, Carbohydrates: 5 g ======================================================= Asparagus Rolls (Makes 1 servings) 1 slice wheat bread 1-2 asparagus spears 2 tablespoons low-fat shredded Cheddar cheese 2 tablespoons shredded Monterey Jack cheese Tabasco, dash 1/4 cup reduced-fat milk Use good wheat bread with crust removed. Roll out bread with rolling pin and flatten. Melt cheese in saucepan with milk, add a splash of Tabasco. Spread on bread and top with 1 or 2 asparagus spears. Roll up, cut in half and brush with melted butter(smart balance or butter with canola or flax oil), if desired. Bake 350 degrees Fahrenheit for 15-20 minutes. Can be frozen for later use. Calories: 190, Total Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Sodium: 380 mg, Calcium: 30% Daily Value, Protein: 12 g, Carbohydrates: 19 g, Dietary Fiber: 2 g Recipe created by Chef Kathy Cary of Lilly's, Louisville, KY =======================================================

Forgot Two! Baja Bruschetta (Makes 6 servings) 12 slices crusty French bread, 1/2-inch thick nonstick cooking spray 1 1/4 cups finely shredded mild Cheddar cheese, divided 1/2 cup refrigerated salsa 1/4 cup green onions, chopped 2 tablespons sliced black olives, drained 1/2 cup fat-free sour cream Preheat oven to 375 degrees Fahrenheit. Spray both sides of sliced bread lightly with cooking spray and arrange on baking sheet. Sprinkle 3/4 cup of cheese over top of sliced bread and bake for 10 minutes or until bread is golden and cheese is melted. Arrange on a serving plate and spoon salsa evenly over slices of cheese bread. Scatter remaining cheese, green onions and black olives over top and serve with sour cream. Calories: 160, Total Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 27 mg, Sodium: 371 mg, Calcium: 20% Daily Value, Protein: 8 g, Carbohydrates: 14 g, Dietary Fiber: 1 g Recipe created by Borden ======================================================= Black Bean Bruschetta (Makes 8 servings) 1 pound loaf fre****alian bread 1 1/2 cups grated Light Cheddar cheese 1 (15-ounce) can black beans, drained 1 large clove garlic 1 tablespoon chopped fresh parsley 1 tablespoon red wine vinegar 2 teaspoons extra virgin olive oil 3 tablespoons water, or as needed 12 cherry tomatoes, sliced 12 fresh parsley sprigs (Note: If using no-salt-added beans, then add salt to taste.) Cut bread into 1/2-inch slices. Toast bread in 350 degrees Fahrenheit oven for 10 minutes. Divide cheese among slices, packing firmly on each. Bake 10 more minutes, or until cheese is melted and toasts are crisp. Set aside. Meanwhile, puree beans, garlic, parsley, vinegar and oil in blender or food processor. Add water one tablespoon at a time, if necessary, to puree. Chill. Just before serving, generously spread bean mixture on each Cheddar toast. Top each portion with a tomato slice and a portion of parsley sprig. Calories: 300, Fat: 10 g, Saturated Fat: 4.5 g, Cholesterol: 25 mg, Sodium: 640 mg, Calcium: 20% Daily Value, Protein: 13 g, Carbohydrates: 38 g Recipe created by Cabot Creamery