My Sweet Marie

Archive for the ‘Appetizers and Snacks’ Category

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!

 

Ingredients:

  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder

Directions

  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:

Ingredients:

  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste

Directions:

  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!

I must apologize for not writing for so long! We were away in Europe and frankly it’s taken me a couple weeks to catch up on sleep, laundry, work, I could go on! Anyhow, here’s a recipe for a great and tasty snack that is only 1 point per 1/4 cup! If you have it with crackers then just add those points but if you have it with veggies, it’s a super duper deal! Feel free to change up the ingredients but I like this just the way it turned out!

Ingredients:

  • 1 lemon, zested and juiced
  • 1/2 cup green olives
  • 2 tbsp. capers
  • 1/2 cup roasted red peppers
  • 1 can artichokes, drained ***
  • 2 cloves of garlic

Directions:

  1. Put all of the above in the food processor and process till smooth! That’s it.
  2. Put it in a pretty dish and have fun with it!
  3. You can top it with parsley or cilantro for color if you want.
  4. *** use artichokes packed in water or count extra points for the ones in oil.

Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:

Ingredients:

  • 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
  • 2 tbsp. olive oil
  • 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
  • 2-3 cloves garlic crushed
  • red pepper flakes to taste
  • 1 tsp oregano
  • 1/4 cup fresh parsley
  • 1 tomato diced finely
  • salt and pepper to taste

Directions:

  1. Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
  2. Make your dressing with all the other ingredients except the sliced lemons.
  3. Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
  4. Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

This is a little snack idea I came across on Pinterest posted by garlicdiaries.com. I think it’d make a great salad topping as well as a great little nibble snack! Easy to do, great to eat and healthy too! It is 2 points per 1/4 cup for my WW friends!

Ingredients:

  • 1 bag of frozen edamame beans(1 lb)
  • 1 can of chick peas, drained and rinsed ( 14oz can)
  • 1 tbsp. olive oil
  • spice of your choice

Directions:

  1. Shell the beans, reserving the beans in a dish.
  2. Add the chick peas to your beans.
  3. Add the oil and seasons of choice. Stir and place on a parchment covered tray.
  4. Bake at 375 for 30 minutes, stirring every 15 minutes.
  5. Spice options: cayenne, soy sauce, chilli powder, garlic, onion powder, curry etc.
  6. Enjoy on their own or top a salad with!
  7. Each 1/4 cup serving is 2 WW points! Enjoy!

Everyone loves pizza right? I sure do but with me being on WW I am looking for ways to cut calories/points so why not use your veggie as a base for pizza? Hence, Portobello pizza! It’s simple and tasty and quick! Here’s how I made mine:

Ingredients:

  • Portobello mushrooms (washed and stem taken off, save for pizza)
  • pizza sauce
  • toppings like pineapple, bacon, ham, hot peppers, red peppers, onions, pepperoni, broccoli, olives, chicken etc
  • cheese (goat’s tofu, cheddar, mozza, parm, asiago, your call, pick one or two!)

Directions:

  1. Preheat oven to 375
  2. place your mushrooms on a parchment covered tray.
  3. first top the mushrooms with your pizza sauce.
  4. Top them as you prefer now, veggies only? Meat only? Meat and Veg…really a million combinations are yours to be had!
  5. Bake in the heated oven for 20-30 minutes, keeping an eye on them and removing them once the cheese is completely melted and the mushroom is cooked!
  6. They can be made dairy-free, gluten-free and/or vegetarian or even vegan if you wanted!
  7. Enjoy with a nice green salad!
  8. Also you can use the stems by chopping them and use them as a topping!

Protein is a big part of me staying on track and not off eating all kinds of junk food. These nuts are tasty, healthy and easy to do. They are great when having company and the kids will love them too! here’s how to do it:

Ingredients:

  • 2 cups almonds, in skins, natural
  • 2 cups cashews, not salted
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1 tbsp. olive oil
  • 2 tbsp. maple sugar or syrup or honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mustard powder
  • 1 tsp dried coriander or cilantro
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/4 tsp pepper

Directions:

  1. In a small bowl, mix the seasonings, oil and mustard.
  2. In a large bowl add all the nuts then toss with the seasoning mix.
  3. Spread on a baking tray covered in parchment.
  4. Bake at 350 for 20 minutes, stirring mid-way.
  5. Store in an air-tight container for a week or so.