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Veggie Pinwheels

These Veggie Pinwheels are a big SNAP4CT staff favorite! They are so easy to make for a snack or to bring to a party. We suggest adding turkey for extra protein. This recipe calls for garlic and herb cream cheese, but you can make your own by mixing plain cream cheese with 2 tsp Ranch seasoning mix or another spice blend.

Makes: 16 servings

Ingredients
1 package (8 oz) low fat garlic herb cream cheese
6 whole wheat flour tortillas, 8 inches each
3 Roma tomatoes, diced
3 cups fresh greens, like spinach, arugula, romaine lettuce, etc.

Optional: 6 slices of Turkey.

Instructions

  1. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 – 15 seconds to soften.
  2. Spread about 2 Tbs cream cheese over each tortilla. Top with a slice of turkey, chopped tomatoes and spinach.
  3. Roll up lightly.
  4. Optional: Wrap in plastic wrap and refrigerate 2-3 hours to blend flavors.
  5. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.

*Nutrition information does not include turkey in analysis.

Source: Ohio State University Cooperative Extension, Recipes – Ross County
Photo Source: cullinaryhill.com

Strawberry S’mores (Smores)

This delicious dessert is a hit with kids and adults too. It takes the classic s’more recipe and gives it a fruity, nutritious kick with less sugar!

If you prefer a chocolate treat, then you might like S’mores Pudding Bars.

Makes: 1 Serving

Ingredients
2 strawberries
1 graham cracker
2 Tbs yogurt, low-fat vanilla

 

Instructions

  1. Rinse and slice strawberries.
  2. Break graham cracker in half and add the yogurt and strawberries to 1/2 of graham cracker.
  3. Top with the other 1/2 of graham cracker.

Notes:

  • Substitute any desired low-fat yogurt flavor.
  • Try other fruits like blueberries, bananas, etc.

 

Ants on a Log

Unbelievably simple yet simply delicious. Lets face it. Celery is a great dipping vegetable; it’s perfect for peanut butter and other dips, like Greek Cucumber Yogurt Dip or Hummus.

Makes: 6 Servings

Ingredients
6 celery stalks
1/2 cup peanut butter(or sunflower butter)
1/4 cup raisins(or unsweetened dried fruit of choice)

 

Instructions

  1. Cut the celery stalks in half.
  2. Spread with peanut butter.
  3. Sprinkle with raisins.

Stovetop Popcorn

Making popcorn on the stove is so much cheaper AND healthier than the prepackaged or microwave kinds you may normally use. Plus, did you know popcorn is a  whole grain? Check out our Kettle Corn for something a little sweeter. Popcorn also makes an easy holiday gift.

Makes: 8 servings

Ingredients
1/2 cup popcorn kernels
1/4 cup canola oil

Optional seasoning: 1/2 tsp salt, Healthy Ranch Mix OR Chili Seasoning Mix (Add seasoning of your choice after removing from heat.)

Instructions

  1. Heat canola oil in a large pot over medium-high heat, along with 4 popcorn kernels.
  2. Once all 4 kernels have popped, add rest of kernels and put lid on pot. Shake pot continuously over heat (to prevent burning) until popping slows and stops.
  3. Remove from heat and add any seasonings you’d like.

Chili Popcorn

Making popcorn on the stove is so much cheaper AND healthier than the prepackaged or microwave kinds you may normally use. Plus, did you know popcorn is a whole grain? Find out how to turn popcorn into an inexpensive gift.

Makes: 4 servings

Ingredients
4 cups popped corn
1 Tbs margarine, melted
1 tsp chili powder or Fajita Seasoning
1 dash garlic powder

 

Instructions

  1. Mix Stovetop Popcorn and margarine in a bowl.
  2. Mix seasonings thoroughly and sprinkle over popcorn. Mix well.
  3. Serve immediately and enjoy with family and friends.

Kettle Corn

This kettle corn is just enough to satisfy your sweet tooth while being healthier than a store-bought version. It makes an easy, inexpensive gift as well! Check out our Stovetop Popcorn for plain or savory popcorn options.

Makes: 8 servings

Ingredients
1/2 cup popcorn kernels
1/4 cup canola oil
1/4 cup sugar

 

Instructions

  1. Heat canola oil in a large pot over medium-high heat, along with 4 popcorn kernels.
  2. Once all 4 kernels have popped, add rest of kernels and sugar, and stir quickly. Put lid on pot, then shake pot continuously over heat (to prevent burning)until popping slows and stops.
  3. Remove from heat.

Loaded Apple Nachos

Apple nachos are perfect for an afterschool snack or even as dessert! These tasty apples are easier, less messy, and healthier than traditional candied apples. Plus, you can add many different toppings. We like ours with walnuts and coconut. Kids will LOVE making this fun recipe!

Makes: 2 Servings

Ingredients
2 apples, sliced
2 Tbs peanut butter(or any nut butter)
3 Tbs chocolate chips, melted

Optional Toppings: Coconut flakes, honey, nuts, whole chocolate chips

Instructions

  1. Drizzle chocolate chips over the apple slices.
  2. Heat the peanut butter and drizzle over apple slices.
  3. Add any remaining toppings.

Note: Adding a tiny amount of oil to the chocolate chips and peanut butter will make it easier to drizzle.

Bell Pepper Pizzas

It’s hard to find an easier snack recipe than these bell pepper pizza bites. These are perfect for kids, a great after school snack, and way better than anything you could buy in a bag! On top of that, green peppers are the cheapest peppers because they grow faster than red and yellow.

Makes: 2 Servings

Ingredients
2 green bell peppers, each cut into 2 or 4 big chunks
6 Tbs shredded cheese
1 tomato (or other veggies of your choice!), sliced

Optional: dried oregano

Instructions

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper (optional).
  3. Place green pepper slices on baking sheet, cut side up. Sprinkle on cheese, then top with tomato slices or any veggies you’d like.
  4. Bake 5-10 minutes, until the cheese is melted. Sprinkle with oregano, and serve!

*Nutrition information includes shredded cheddar cheese in analysis.

Maple Sweet Potatoes

This side dish is sure to brighten up your table. Sweet potatoes are high in the Vitamin A, which gives them their vibrant orange color. This recipe uses yogurt to make it creamy and fresh oranges instead of orange juice for some additional fiber and less sugar.

Makes:2 servings

Ingredients
2sweet potatoes, large
2 Tbs plain yogurt, non fat
1 Tbs maple syrup
1 Tbs 100% orange juice, or juice from 1/2 an orange

 

Instructions

  1. Prick potato skins with a fork. Microwave on high for 6to8 minutes until soft and easily pierced with a knife.
  2. Scoop out the potato pulp into a medium bowl. Mash the pulp and stir in the yogurt, maple syrup, and orange juice. Transfer to a microwave safe serving bowl and microwave for 1 to 2 minutes to heat through.

Source: Adapted from University of Connecticut, Family Nutrition Program, Senior Nutrition Awareness Project (SNAP) Newsletters

Summer Squash Medley

This Italian-style side is so easy to make! Get some fresh summer squash and zucchini from your local CT farmers market, and you’ll have a healthy dish in minutes.

Did you know you can eat summer squash cooked or raw? (As opposed to winter squash, like butternut and spaghetti, which needs to be cooked first). Try raw summer squash with our Greek Cucumber Yogurt Dip.

Makes: 6 servings

Ingredients
1 1/2 yellow summer squash, small and sliced (can use 1-2 squash)
1 1/2 zucchini, small and sliced (can use 1-2 zucchini)
1onion, small and sliced
1 can (15 oz)diced Italian tomatoes, no sodium added
2 Tbs Parmesan cheese, grated
1 Tbs oil
1/4 tsp garlic powder

Optional: 1/4 salt and pepper to taste, or 1 tsp All Purpose Seasoning

Instructions

  1. In large skillet, heat oil.
  2. To heated oil, add squash, zucchini, and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
  3. Add tomatoes and simmer 5 minutes.
  4. Season with garlic powder to taste. Add salt and pepper (optional), if desired.
  5. Serve warm, topped with Parmesan cheese.

Source:University of Maryland Extension. Food Supplement Nutrition Education Program