Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

*~ Snacks ~*

Posted by on Jan. 16, 2011 at 8:22 PM
  • 22 Replies

Share all your healthy snacks here ~

White Chocolate Popcorn Deluxe

 White Chocolate Popcorn Deluxe
“This recipe is so fast and simple. I take it to potlucks and for the teachers' table at work. I love to try different types of chocolate and other mix-ins, too!
8 ServingsPrep: 15 min. + cooling


  • 8 cups air-popped popcorn
  • 2 ounces white baking chocolate, chopped
  • 1 teaspoon butter
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 3/4 teaspoon salt


  • Place popcorn in a large bowl. In a microwave, melt white chocolate
  • and butter; stir until smooth. Pour over popcorn mixture and toss to
  • coat. Add the cranberries, nuts and salt.
  • Spread onto waxed paper. Cool until set. Store in an airtight
  • container. Yield: 2 quarts.
Nutrition Facts: 1 cup equals 114 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 233 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
by on Jan. 16, 2011 at 8:22 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
by on Jan. 19, 2011 at 10:58 PM

Mexican Nacho Popcorn


  • 1/4 cup (50 mL) grated Parmesan cheese
  • 1 tbsp. (15 mL) Mexican chili powder
  • 1 tsp. (5 mL) salt
  • 1/2 tsp. (2 mL) garlic powder
  • 1/4 tsp. (1 mL) cayenne pepper (optional)
  • 8 cups (8 litres) plain popped popcorn (see note below)

Cooking Instructions

  1. In a small bowl, stir together the Parmesan cheese, chilli powder, salt, garlic powder and cayenne (if using). Set aside.
  2. Prepare the popcorn either in a pot on the stove top or in a hot air popper. As soon as the popcorn is done, dump it into a large bowl and sprinkle on the seasoning mixture, tossing to coat everything evenly.
  3. Serve immediately.
Servings: Makes 8 cups (2 liters).
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 14
by on Jan. 19, 2011 at 11:02 PM

chili Pecans Recipe

Posted by 

Chili Pecans Recipe


Chili Pecans

Quick Info:

Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
Nutritional Info (Per serving):
Calories: 102, Saturated Fat: 2g, Sodium: 193mg, Dietary Fiber: 4g, Total Fat: 22g, Carbs: 6g, Cholesterol: 0mg, Protein: 3g
Carb Choices: 0.5
Recipe Source: Eating Well
Prep Time: 25 mins
Cook Time: 35 mins
Rest Time: 10 mins
Total Time: 1 h 10 mins


  • 1 piece(s) paper, parchment, to cover baking sheet
  • 1 1/2 tablespoon chili powder
  • 1 1/2 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon paprika
  • 1 teaspoon sugar, brown
  • 1/4 teaspoon garlic powder
  • 2 cup(s) nuts, pecans, halves
  • 1 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt


1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.

2. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl.
3. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat.
4. Spread the spiced nuts on the prepared baking sheet. 
5. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.


by on Jan. 19, 2011 at 11:05 PM

Watermelon-Berry Granita Recipe

Posted by  
                            Angela - Group Mod

Watermelon-Berry Granita Recipe


Watermelon-Berry Granita

Quick Info:

Nutritional Info (Per serving):
Calories: 52, Saturated Fat: 0g, Sodium: 1mg, Dietary Fiber: 2g, Total Fat: 0g, Carbs: 13g, Sugars: 11g, Cholesterol: 0mg, Protein: 0g
Exchanges: Fruit: 0.5, Other Carb: 0.5
Carb Choices: 1
Recipe Source:
More Diabetic Recipes
by on Jan. 19, 2011 at 11:41 PM

I go to this site Southern Plate and love it, thought I'd share this ~


There are countless recipes for snow cream out there and I honestly am pretty surprised that I have the ability to bring you even one! Living in Alabama, snow is not something we normally see (We’re usually lucky if we get a dusting a decade) but we woke up to a full ten inches this morning and folks started asking about snow cream on Facebook so here we go!

My recipe is simple because…well you have probably caught onto the fact that I’m not one to complicate things. Simple is good and why mess with a good thing, right?

Oh, usual disclaimers apply. If you live near a nuclear meltdown zone, you are probably better off eating plain old ice cream. If you raise dogs who have already tromped through your yard this morning, you are probably better off eating plain old ice cream as well. I put my dishpans out last night so I have a big old pile of fresh clean snow to begin with.

Okay, now lets get crackin!

You’ll need: a Dishpan of snow, a can of sweetened condensed milk, two kids.

*Don’t fret over the amount of the snow. Just eyeball it and you’ll be fine.

*If you only have one kid, that will work, too! If you have ten+ kids, you’re gonna need more snow…

Pour sweetened condensed milk over snow.

Stir well.

Really well.

As in, I really stirred it myself and then let Karo pose for this picture…

Like so.

Eat up!

I put the remaining snow cream on the back porch so we can go back for seconds later!


Snow Cream

  • Dishpan of fresh, clean snow
  • 1 can Sweetened condensed milk
  • 1-10 kids

Combine snow and sweetened condensed milk. Stir well. Hand over to kids. Discourage snow cream fights because they are sticky to clean up.

by on Mar. 17, 2011 at 12:23 AM
  HG's Rockin' Roasted Corn Guac 'n Chips
HG's Rockin' Roasted Corn Guac 'n Chips
You Make Me Wanna Scoop!
When we saw that Chili's had unleashed a fancy new guacamole on the masses -- one loaded with fire-roasted corn, no less -- we just had to make it over. We even whipped up some super-easy toasty chips. Get ready for some serious dipping with our Rockin' Roasted Corn Guac 'n Chips!


For Guac 

1 cup frozen sweet yellow corn
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/4 tsp. salt, or more to taste 
1/8 tsp. black pepper, or more to taste
1/8 tsp. ground cumin
1/8 tsp. chili powder
3/4 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeño slices

For Chips
Twelve 6-inch corn tortillas
3/4 tsp. salt

Preheat oven to 400 degrees.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.

Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.

Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.

To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.

Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.

Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.

Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.

Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)

Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!


Serving Size: 1/3 cup guacamole with 9 chips
Calories: 160
Fat: 4g
Sodium: 456mg 
Carbs: 27.5g
Fiber: 4.75g
Sugars: 4.5g 
Protein: 5g

PointsPlus™ value 4*

HG Alternative! Prefer your guacamole without chips... with cut bell peppers and jicama, maybe? (Yum!) Make the guacamole only; a 1/3-cup serving of the guac itself has 76 calories, 2.25g fat, and 3g fiber.

  Chili's Fire-Grilled Corn Guacamole w/ Chips  
  Chili's Fire-Grilled Corn Guacamole w/ Chips  
Wish You'd Never Been Corn...
We've said it before: The appetizer menu at Chili's is scary! One could get dizzy looking at that collection of deep-fried chicken, chili cheese fries, hot cheesy dips, and other craziness. So when your eyes drift to this avocado dip with charred corn bits, it might look pretty reasonable. There's no cheese, no fatty meats, no creamy dressings... Score, right? Nope. First of all, the app includes a big ol' basket of greasy chips. Secondly, although avocados are full of healthy fats, it is possible to have too much of a good thing. And since it's borderline impossible to stick to just a few chipfuls when faced with a bowl of that chunky green goodness, it's safest to skip the restaurant version and make our copycat recipe at home. Ours has everything that's awesome about the original, including the neato scorched corn niblets and the crispy chips, plus the addition of our secret ingredient. (Hint: It's peas.) Mash, mix, dunk, and smile!
Serving Size: 1/4th of an order
Calories: 350 
Fat: 21g
Sodium: 562mg
Carbs: 37.5g
Fiber: 6.25g
Sugars: n.a.
Protein: 4.25g

PointsPlus™ value 9*
by on Mar. 17, 2011 at 12:38 AM
  HG's Pepperoni-Poppin' Veggie Calzone
HG's Pepperoni-Poppin' Veggie Calzone
Dough the Right Thing!
Calzones just went from being incredibly fattening Italian classics to completely guilt-free HG classics. Sure this recipe may be a little more involved than some HG creations, but the results are BEYOND worth it. Have fun... Get messy... Make our Pepperoni-Poppin' Veggie Calzones! 

1 cup canned crushed tomatoes (with basil, if available) 
Dash Italian seasoning, or more to taste 
2 sticks light string cheese 
2 cups chopped brown mushrooms 
1/2 cup thinly sliced onion 
2 cups roughly chopped spinach leaves
1/2 tbsp. chopped garlic
1 1/2 oz. (about 25 pieces) turkey pepperoni, chopped 
1 package Pillsbury Classic Pizza Crust refrigerated dough 
Whole-wheat flour, for dusting 
5 tsp. reduced-fat Parmesan-style grated topping 
Optional: garlic powder, onion powder, crushed red pepper

Preheat oven to 375 degrees. In a microwave-safe bowl, season tomatoes with Italian seasoning and any optional spices. Set aside.

Break string cheese sticks into 3rds, place in a food processor/blender, and blend at high speed until shredded/grated. (Or just tear into pieces and roughly chop.) Set aside. 

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 4 minutes. Transfer to a bowl lined with paper towels to absorb moisture. Set aside.

Add spinach and garlic to the skillet. Stirring frequently, cook until wilted, about 1 minute. Add to the bowl with mushrooms and onion. Remove paper towels. Blot veggies with more towels to remove excess liquid.

Add pepperoni and half of seasoned tomatoes to veggies. Mix well. This is your filling. Set aside. Spray a baking sheet with nonstick spray. Set aside. Unroll dough sheet, and make sure it's even in thickness. Slice into 5 strips, each about 3" X 9".

Sprinkle workspace with flour, and place one dough strip in the center. Fold strip in half twice, and flatten with your palm. Use a rolling pin dusted with flour to roll dough into a large oval-ish shape, with longer sides on top and bottom. Place 1/5th of filling in the center. Top with 1/5th of grated/shredded cheese and 1 tsp. Parm. Stretch and pull the top of dough over filling to meet the bottom, forming a crescent. Use your fingers or a fork to firmly seal edges. (Doesn't need to look perfect!) Carefully transfer to baking sheet. Repeat 4 times with remaining ingredients, re-sprinkling space with flour, if needed.

Poke a few slits in each calzone, to let steam escape. Bake 16 - 18 minutes, until golden brown. Meanwhile, heat remaining tomatoes in the microwave. Let calzones cool slightly; serve with tomatoes for dipping!

Serving Size: 1 calzone with sauce (1/5th of recipe) 
Calories: 279 
Fat: 5.25g 
Sodium: 946mg 
Carbs: 44g 
Fiber: 2.5g 
Sugars: 8g 
Protein: 14g

PointsPlus™ value 7*

  Pepperoni Calzone, Average  
  Pepperoni Calzone, Average  
Stuff It!
Calzones are typically off-limits. We see them at pizza shops and Italian delis and walk right by... sometimes allowing our eyes to linger for a few extra seconds. We know the facts: They're large (TOO large!), doughy (TOO doughy!), and filled with fatty items (TOO MANY fatty items!). Even freezer-aisle versions typically have too-high calorie and fat counts. We LOVE the taste of calzones but not those stats. So we crafted these incredibly delicious mega-pockets of cheesy goodness, loaded with veggies and turkey pepperoni. Ours are a great replacement for the fatty originals, full of guilt-free swaps and featuring our favorite pizza dough. Life is too short to not get what you want. And, um, WE WANT CALZONES!!!
Serving Size: 1 calzone 
Calories: 677 
Fat: 32g 
Sodium: 1,528mg
Carbs: 67g 
Fiber: 2g 
Sugars: 5g 
Protein: 26g

PointsPlus™ value 18* 
by on Mar. 30, 2011 at 1:59 PM

Apple-Sauced Nachos

Baking the tortilla wedges in muffin cups produces a curled chip that’s perfect for scooping.

servin gS: 4 (3 chips and 1/2 cup apple mixture each)

2 6- or 7-inch whole wheat flour tortillas*

Nonstick cooking spray

1 teaspoon granulated sugar

1/2 teaspoon apple pie spice or pumpkin pie spice

2 medium apples or pears, cored and sliced

1/2 cup water

1 tablespoon packed brown sugar

1 tablespoon golden raisins, dark raisins, or dried currants

1/2 teaspoon finely shredded orange peel

1. Preheat oven to 400 degrees F. Lightly coat both sides of tortillas with cooking

spray. In a small bowl, stir together granulated sugar and apple pie spice; sprinkled

onto tortillas. Cut each tortilla into 6 wedges; place wedges on a baking sheet or in

muffin cups. Bake wedges for 8 to 10 minutes or until crisp. Cool on a wire rack.

2. Meanwhile, in a large skillet combine apples, water, brown sugar, raisins, and

orange peel; bring to a boil. Reduce heat and simmer, covered, 5 minutes or until

apples are just tender. Uncover and simmer for 5 minutes more or until desired


3. Serve warm apple mixture with tortilla wedges.

*Test Kitch en Tip: For a light and crisp tortilla chip, be sure to use regular

whole wheat flour tortillas rather than the low-carb variety. Makes 4 servings

Nutrition Facts

per s erving:

133 cal.

1 g fat (0 g sat. fat)

0 mg chol.

193 mg sodium

30 g carb.

3 g dietary fiber

2 g pro.


1 starch

1 fruit

by on Mar. 30, 2011 at 3:00 PM

Spiced Popcorn

Five seasonings accent popcorn for a terrific savory snack that’s fun to munch and crunch.

servingS: 12 (1 cup each)

1 tablespoon olive oil

4 4- to 6-ounce fresh or 1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 to 1/2 teaspoon salt

Dash cayenne pepper

Dash ground cinnamon

12 cups air-popped popcorn

1. In a small bowl, stir together cumin, chili powder, salt, cayenne pepper, and


2. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly

coat popcorn with nonstick cooking spray. Sprinkle the cumin mixture evenly over

popcorn; toss to coat.

Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except

substitute 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon

ground turmeric, and 1/4 teaspoon ground black pepper for the cumin,

chili powder, cayenne pepper, and cinnamon.

Nutrition Facts

per s erving:

31 cal.

0 g fat

0 mg chol.

49 mg sodium (50 mg for Indian

Spiced Popcorn)

6 g carb.

1 g dietary fiber

1 g pro.


.5 starch

by on Apr. 4, 2011 at 9:26 PM


Nutritional Info
  • Fat: 2.0g
  • Carbohydrates: 9.4g
  • Calories: 69.3
  • Protein: 3.1g


2 15 ounce cans of chickpeas, drained and rinsed
Juice of 1 small lemon (seeds removed, pulp optional)
1 tablespoon good olive oil
1 tablespoon tahini (sesame paste, you can find it in the "international" aisle in the grocery store or more cheaply in a middle eastern specialty shop)
2 small or one large clove of garlic, finely grated
Water to adjust consistancy
Sweet hungarian paprika to garnish

A strong blender or food processor.


1. Drain and wash the chickpeas, add to blender or food processor. 
2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water.
3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
4. Remove from bowl of mixer and garnish with a sprinkle of paprika. You could drizzle some olive oil and toss some chopped tomatoes on top of it if you desire. Serve with pita bread.

This dish makes a lovely addition to a middle eastern appetizer platter, the centerpiece for a tray of veggies, or an amazingly filling snack. You can add all sorts of things to your hummus (see the variety of different pre-made hummus in the grocery store for inspiration!)

Number of Servings: 14
by on Apr. 4, 2011 at 9:30 PM

Pumpkin muffins

Nutritional Info
  • Fat: 0.4g
  • Carbohydrates: 24.4g
  • Calories: 113.8
  • Protein: 2.9g


1 box spice cake mix
1 15oz. can pure pumpkin


Simply mix the pumkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups. 
Bake at 350 18-22 minutes or until a knife comes out clean

Number of Servings: 18

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)