Recipes Snacks

Chocolate-Cherry Snack Bars
Servings: 16 bars
Serving Size: 1 bar
Total Time: 1 hour and 50 minutes
Ingredients:
2 1/2 cups unsweetened puffed wheat cereal

3/4 cup old-fashioned rolled oats
1/2 cup dried cherries or dried cranberries, coarsely chopped
1/2 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup mini semisweet chocolate chips or finely chopped bittersweet chocolate
Directions:
1. Position a rack in lower third of oven; preheat to 300F. Line an 8-inch-square pan with
parchment paper, letting it overhang on two opposite sides.
2. Toss cereal, oats and dried cherries (or cranberries) in a large bowl.
3. Combine honey, vanilla and salt in a small saucepan. Warm over medium heat, stirring,
until the honey is more fluid and the salt is dissolved. Pour the honey mixture over the
dry ingredients and fold until everything is moistened and sticky. Let cool for 5 minutes.
Fold in chips (or chopped chocolate) until evenly distributed. Scrape the mixture into the
prepared pan and spread evenly with a fork. Using the back of the fork, press the mixture
very firmly all over. (Alternatively, cover with parchment paper and press firmly all
over.)
4. Bake until the top is golden brown, about 35 minutes. (If in doubt, take it out so the
honey does not burn.) Run a knife along the unlined sides of the pan to detach the bars.
Let cool in the pan on a wire rack to room temperature, about 1 hour. Use the ends of the
parchment to lift the bars from the pan. Gently peel off the parchment. Use a heavy sharp
knife to cut into 16 bars or squares
Nutrition per serving Calories 93, Fat 2g, Carbohydrates 19g, Protein 1g, Fiber 1g, Sodium
20mg
www.eatingwell.com
Cottage Cheese Salad

Servings: 1
Serving Size: 1 cup
Total Time: 10 minutes
Ingredients:
1/2 cup low-fat cottage cheese

1/4 cup chopped green bell pepper
1/4 cup chopped tomato
1 tablespoon minced scallion
Pinch of freshly ground pepper
Directions:
1. Place cottage cheese, bell pepper and tomato in a small container. Sprinkle with scallion
and pepper. Stir to combine, if desired.
Nutrition per serving Calories 100, Fat 1g, Cholesterol 5mg, Carbohydrates 7g, Protein 15g,
Fiber 1g, Sodium 468mg
www.eatingwell.com
Skinny Guacamole
Servings: 4
Serving Size: cup
Ingredients:
1 large zucchini, cut into 1/2-inch cubes

1 large ripe avocado, cubed
1/4 cup coarsely chopped fresh cilantro
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons lime juice
1/2 teaspoon hot sauce, such as Tabasco, or more to taste
1/4 teaspoon salt
Directions:
1. Place zucchini in a microwave-safe dish, cover with a damp paper towel and microwave
on High until tender, 4 to 5 minutes. Drain in a sieve, pressing lightly on the zucchini to
extract any liquid.
2. Transfer the zucchini to a large bowl; add avocado, cilantro, onion, garlic, lime juice, hot
sauce and salt and coarsely mash until combined.
Nutrition per serving Calories 96, Fat 8g, Cholesterol 0mg, Carbohydrates 8g, Protein 2g, Fiber
4g, Sodium 167mg
www.eatingwell.com
Lemon Parm Popcorn

Servings: 2
Serving Size: 1 cup
Ingredients:
2 teaspoons extra-virgin olive oil

1/2 teaspoon lemon pepper
Pinch of salt
3 cups air-popped popcorn
1 tablespoon freshly grated Parmesan cheese
Directions:
1. Whisk oil, lemon pepper and salt in a small bowl. Drizzle over popcorn and toss to coat.
Sprinkle with Parmesan and serve immediately.
Nutrition per serving Calories 99, Fat 6g, Cholesterol 2mg, Carbohydrates 9g, Protein 3g, Fiber
2g, Sodium 192mg
Kale Chips
www.eatingwell.com
Servings: 4
Serving Size: 2 cups
Ingredients:
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see
Note)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Directions:
1. Position racks in upper third and center of oven; preheat to 400F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl.
Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and
salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of
kale, making sure the leaves dont overlap. (If the kale wont all fit, make the chips in
batches.)
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom
halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking
after 8 minutes to prevent burning.)
Nutrition per serving Calories 110, Fat 5g, Cholesterol 0mg, Carbohydrates 16g, Protein 5g,
Turkey Rollups
www.eatingwell.com
Servings: 1
Serving Size: 2 rollups
Ingredients:
2 slices deli turkey breast

2 teaspoons honey mustard or mango chutney
Freshly ground pepper to taste
2 sesame breadsticks
Directions:
1. Spread each slice of turkey with 1 teaspoon mustard and season with pepper. Wrap each
prepared turkey slice around 1 breadstick.
Nutrition per serving Calories 96, Fat 4g, Carbohydrates 11g, Cholesterol 16mg, Protein 5g,
www.eatingwell.com

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Chocolate-Cherry Snack Bars

2 1/2 cups unsweetened puffed wheat cereal

Cottage Cheese Salad

1/2 cup low-fat cottage cheese

1 large zucchini, cut into 1/2-inch cubes

Lemon Parm Popcorn

2 teaspoons extra-virgin olive oil

2 slices deli turkey breast

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