Category Archives: Snacks & Appetizers

Pumpkin Pie Spiced Nuts

 

Pumpkin Pie Spiced Nuts
Serves 16
These are lovely for a (portioned!) snack, as well as holiday gift packets, or a holiday gathering.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
186 calories
11 g
0 g
15 g
5 g
2 g
36 g
157 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
36g
Servings
16
Amount Per Serving
Calories 186
Calories from Fat 123
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 157mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 3g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16oz mixed nuts - raw
  2. 1/4 cup Splenda Brown Sugar
  3. 1 Egg White
  4. 1 TBSP Water
  5. 1 TBSP Cinnamon
  6. 1 tsp Ground Ginger
  7. 1 tsp Salt
  8. 1/2 tsp Ground Coriander
  9. 1/2 tsp Pumpkin Pie Seasoning
Instructions
  1. Preheat oven to 250 degrees.  Whip egg white and water until frothy.  Add Splenda and spices to a zip lock bag and shake until mixed well.  Add nuts to egg whites and mix until nuts are covered well.  Add nuts to spice mixture and shake vigorously.  Place single layer of nuts on parchment paper lined cookie sheet and bake for 45 minutes.  Stir every 15 minutes until caramelized.  Cool before serving.
beta
calories
186
fat
15g
protein
5g
carbs
11g
more
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Spinach & Brie Topped Artichoke Hearts

 

Spinach & Brie Topped Artichoke Hearts
Serves 18
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
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Prep Time
15 min
Prep Time
15 min
765 calories
3 g
227 g
63 g
48 g
39 g
242 g
1474 g
1 g
0 g
20 g
Nutrition Facts
Serving Size
242g
Servings
18
Amount Per Serving
Calories 765
Calories from Fat 552
% Daily Value *
Total Fat 63g
97%
Saturated Fat 39g
197%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Cholesterol 227mg
76%
Sodium 1474mg
61%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 48g
Vitamin A
29%
Vitamin C
3%
Calcium
43%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 9-ounce box frozen artichoke hearts
  2. 2/3 c cooked chopped spinach
  3. 1 teaspoon lemon pepper
  4. 1/4 teaspoon salt
  5. 18 thin slices brie
Instructions
  1. Preheat broiler. Prepare artichoke hearts according to package directions.
  2. Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.
beta
calories
765
fat
63g
protein
48g
carbs
3g
more
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Tuscan White Bean Dip

 

Tuscan White Bean Dip
Serves 10
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
123 calories
14 g
0 g
6 g
5 g
1 g
78 g
19 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
78g
Servings
10
Amount Per Serving
Calories 123
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
13%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
3%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup olive oil
  2. 1 medium onion, diced
  3. 4 garlic cloves, sliced
  4. 1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
  5. Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
  6. 1 tablespoon red wine or cider vinegar
  7. ¼ teaspoon crushed red pepper
  8. Kosher salt (use kosher salt in the kitchen as the flakes have great flavor)
  9. Freshly ground black pepper
Instructions
  1. Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.
  2. Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.
  3. This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.
Notes
  1. Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini toasts.
beta
calories
123
fat
6g
protein
5g
carbs
14g
more
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Chocolate Pudding

choc

Chocolate Pudding
this is Vikki's go-to goodie. Just a little bit hits the spot. She portions it into little tupperwares as soon as it's done...
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Prep Time
5 min
Prep Time
5 min
334 calories
32 g
13 g
16 g
16 g
8 g
69 g
97 g
24 g
0 g
6 g
Nutrition Facts
Serving Size
69g
Amount Per Serving
Calories 334
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 13mg
4%
Sodium 97mg
4%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 24g
Protein 16g
Vitamin A
19%
Vitamin C
18%
Calcium
38%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. package sugarfree chocolate (or vanilla or butterscotch) pudding
  2. nonfat or lowfat milk
  3. unflavored Unjury protein powder, 1 scoop
Instructions
  1. Follow directions on pudding packet, EXCEPT start by whisking 1 scoop unflavored protein powder into the milk until dissolved. THEN add the pudding and mix thoroughly with spoon or wisk. Done and done.
beta
calories
334
fat
16g
protein
16g
carbs
32g
more
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Tofu Jerky

tofu jerky

Tofu Jerky
Wait. I know, the mention of tofu is an immediate "blek". These were quite a hit amongst a group of tofu skeptics. Try it, and have another go-to for a protein snack or meal protein. It's great on it's own, or with a grain and vegies.
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
589 calories
15 g
0 g
56 g
13 g
8 g
142 g
2138 g
1 g
0 g
46 g
Nutrition Facts
Serving Size
142g
Amount Per Serving
Calories 589
Calories from Fat 493
% Daily Value *
Total Fat 56g
86%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 2138mg
89%
Total Carbohydrates 15g
5%
Dietary Fiber 7g
28%
Sugars 1g
Protein 13g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. A package firm or extra firm tofu.
  2. 1/4 cup low sodium soy sauce or tamari
  3. 1/4 cup olive oil
  4. 2 Tbsp nutritional yeast (optional)
Instructions
  1. Let tofu sit out on paper towel for 5-15 minutes to drain off extra moisture, if you're walking by, press down on it. Mix olive oil, soy sauce, and yeast together in a medium pyrex dish or bowl.
  2. Slice the whole tofu brick in half crosswise so you can slice into 1/4" slices that are about 3" long. Just get them so they are pretty thin. Add to the marinade and gently mix it so that all the tofu wedges are coated. If you have time, stick in the fridge and let it sit overnight. If you don't, lay the tofu wedges on a cookie sheet and bake at 375 degrees until they're kinda crispy but not burned. Check them in 15 minutes, turn wedges over with a spatula, let them go another 10-15 minutes or more til crispy on edges, about a total baking time of 30 minutes. Let cool, then store in a tupperware.
beta
calories
589
fat
56g
protein
13g
carbs
15g
more
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Hot Artichoke Parmesan Spread

 

 

Hot Artichoke Parmesan Spred
Serves 6
This lighter version of the classic truly showcases the artichokes and Parmesan – it’s made super easy with Knorr dried soup mix as the secret ingredient.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
207 calories
21 g
29 g
10 g
11 g
5 g
268 g
302 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
268g
Servings
6
Amount Per Serving
Calories 207
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 29mg
10%
Sodium 302mg
13%
Total Carbohydrates 21g
7%
Dietary Fiber 8g
33%
Sugars 9g
Protein 11g
Vitamin A
10%
Vitamin C
16%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Two 14-ounce can artichoke hearts, drained and chopped
  2. ½ cup freshly grated Parmesan cheese
  3. One packet, Knorr Leek Soup Mix
  4. ½ teaspoon garlic powder
  5. 1 tablespoon lemon juice (1/2 fresh lemon)
  6. 3 tablespoons Hellmann's Light Mayonnaise
  7. One, 6-ounce cup Fage Total Greek yogurt
  8. Freshly ground black pepper
Instructions
  1. Blend the artichokes, Parmesan, soup mix, garlic, lemon juice, mayonnaise, yogurt and ½ teaspoon black pepper - spoon into a shallow baking dish. Refrigerate until ready to bake and serve.
  2. Preheat oven to 375 F and bake 30 to 40 minutes, until bubbling and lightly browned. Serve with Toasted Pita Crisps.
beta
calories
207
fat
10g
protein
11g
carbs
21g
more
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Spinach & Feta Mushrooms

 

Pinning Ceremony Stuffed Mushrooms
Serves 12
These were a huge hit at the 2016 Pinning Ceremony. Compliments of Royanne Gale, here's the recipe!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
77 calories
3 g
88 g
5 g
6 g
2 g
96 g
133 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 77
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 88mg
29%
Sodium 133mg
6%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 6g
Vitamin A
7%
Vitamin C
3%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 white or crimini mushrooms.
  2. 1 tsp butter
  3. ½ yellow onion, diced
  4. 2 cloves garlic, minced
  5. ½ cup cooked spinach, squeezed of all excess water
  6. 2 green onions, diced
  7. 1 tsp oregano
  8. A few twists of black pepper
  9. 1/3 c diced tomato (canned is OK, but drain first)
  10. ½ c feta cheese
  11. ½ c shredded Italian blend cheese
  12. 5 large eggs, beaten
Instructions
  1. Preheat oven to 350. Clean mushrooms with a damp cloth, or, if excessively dirty, wash briefly to remove dirt. Remove stems and set mushroom caps aside.
  2. Saute onion in butter until soft. Add garlic and cook for 1 min. Add cooked spinach and saute until dry. Set aside to cool.
  3. Once mixture is cool, add green onion, oregano, pepper, tomato, feta, and shredded cheese. Add egg and mix well. Scoop mixture into mushrooms.
  4. Lay mushrooms filling side up on a sheet pan lined with greased foil. Bake 30 min or until filling is firm and mushrooms are tender.
beta
calories
77
fat
5g
protein
6g
carbs
3g
more
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Artichoke Hummus

 

Artichoke Hummus
Serves 10
This homemade artichoke hummus recipe is such a simple crowd pleasing dip. It's packed with tahini and fresh garlic, and perfect with pita chips, skinny pretzels or fresh vegetables for a lower carb snack.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
129 calories
13 g
0 g
7 g
5 g
1 g
81 g
340 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
81g
Servings
10
Amount Per Serving
Calories 129
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 340mg
14%
Total Carbohydrates 13g
4%
Dietary Fiber 4g
15%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
5%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 garlic cloves
  2. One 15-ounce can chickpeas
  3. One 15-ounce can artichoke hearts
  4. 1/2 cup tahini
  5. 2 tablespoons lemon juice
  6. ¼ cup water
  7. 1 teaspoon salt
  8. ½ teaspoon cumin
Instructions
  1. 1. Combine the garlic, chickpeas, artichokes, tahini, lemon juice, water, salt, and cumin in a food processor and puree until smooth. Taste for seasoning.
  2. 2. Transfer to a serving bowl and garnish with olive oil, paprika, and fresh parsley. Serve alongside pita chips or crudités.
Notes
  1. Can be garnished with paprika, parsley, whole garbanzo beans or Extra Virgin Olive Oil
beta
calories
129
fat
7g
protein
5g
carbs
13g
more
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Kale Chips

 

 

 

kale chips

Kale Chips
Serves 8
there is no sacrifice with these as an alternative for chips!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
33 calories
0 g
0 g
3 g
0 g
0 g
4 g
20 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
4g
Servings
8
Amount Per Serving
Calories 33
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head kale, washed and thoroughly dried
  2. 2 tablespoons olive oil
  3. Sea salt, for sprinkling
  4. NoelleBelly Nutritional Yeast Seasoning or nutritional yeast (optional)
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss lightly with olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.Sprinkle to taste with NoelleBelly nutritional yeast. Serve as finger food.
  3. Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe.html?oc=linkback
Notes
  1. NoelleBelly nutritional yeast is a great seasoning. Find it at www.noellebelly.com or S&S Produce in Chico.
beta
calories
33
fat
3g
protein
0g
carbs
0g
more
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Babaganoush

 

Babaganoush
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
80 calories
10 g
0 g
4 g
3 g
1 g
156 g
162 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 80
Calories from Fat 36
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 10g
3%
Dietary Fiber 6g
22%
Sugars 3g
Protein 3g
Vitamin A
7%
Vitamin C
16%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large eggplant (about 1 pound)
  2. 1 glove garlic, minced
  3. 1/4 teaspoon salt
  4. 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
  5. 2 tablespoons tahini
  6. 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 450 degrees F.
  2. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
  3. On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
beta
calories
80
fat
4g
protein
3g
carbs
10g
more
Adapted from Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/babaganoush-recipe.html?oc=linkback
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