Delicious Snacks for the Big Game! January 30, 2016
Only eight days to go until the football party of the year! That magical time for sports when people gather together to ignore each other, shout at the television, high-five strangers, and eat until you cannot move. As much fun as it is at the time, we almost always roll out of those events regretting everything we put in our mouths, making us sick to our stomachs and yet, excited to do it again next year.
Baked Parmesan Zucchini Fries
These baked zucchini fries crisp up beautifully in the oven and are downright addictive. Perfect as a snack or a side, and super kid-friendly and an awesome healthier alternative to chips and dip.
- 1 cup panko breadcrumbs
- ½ cup grated parmesan
- 1 teaspoon salt
- 2 teaspoons hot paprika
- 23 medium zucchini, cut into thick thick matchsticks
- 2 eggs
- 2 tablespoons seltzer
- Vegetable or olive oil spray
- Preheat oven to 400 degrees. Lightly grease a baking sheet with cooking spray or oil.
- Put panko breadcrumbs, Parmesan, salt and paprika in a shallow bowl and mix to combine.
- In a separate shallow bowl, whisk eggs with seltzer.
- Dip each zucchini piece in egg then breadcrumb mixture and put on prepared baking sheet.
- Lightly spray the tops of the zucchini fries with the cooking spray.
- Bake for 20 to 25 minutes, until crispy on all sides.
- Remove from the oven and serve.
Black Bean Patty Sliders
Healthy and vegetarian friendly! One taste of these adorable little sliders will have you enjoying a lighter, more delicious treat while turning down the meat.
- 1 tbsp plus 1 tsp canola oil, divided
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 medium chipotle pepper, seeded & minced
- ¾ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup cooked brown rice
- 1½ tsp fresh lime juice
- 3 tbsp panko breadcrumbs
- 3 tbsp minced cilantro
- 8 whole wheat dinner rolls, but in half 2 Roma tomatoes, sliced
Sun dried tomato Sauce:
- 2 cups sundried tomatoes & the oil from the jar,
- 3 cloves garlic
- 2 tbsp plain Greek yogurt
- 1 tbsp olive oil
- Freshly ground black pepper
- ⅛ tsp salt
- Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Saute for additional 2 minutes.
- Scrape the mixture into the food processor. Add cooked black beans, quinoa and lime juice. Pulse until the beans are chopped, but not pureed.
- Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the coriander. Stir the mixture until combined.
- Divide the mixture into 8 equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.
- Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.
- Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.
- For the sauce, in a bowl of a food processor, combine the chopped sundried tomatoes, garlic, yogurt, olive oil, pepper and salt. Puree until smooth.
- 5 eggs, hard boiled
- 1 avocado
- Lime Juice
- Sale & Pepper
- Chopped Tomatoes
- Hard boil eggs and halve
- Make a guacamole sauce: blend or mash 1 avocado, 1 lime juice, salt, pepper, chopped tomato
- Using a cake pipe (or a plastic bag with the tip cut off), top the eggs
- Sprinkle with paprika and chives (to taste)
Love those snack toppers from the photos? Tune in next week for a printable copy so you can add them to treats for your party!