Makes 8 cups
I’ve added my own little twist to the old time favorite Chex Mix around the holidays. This party mix can even be enjoyed by your guests with dietary restrictions or gluten free preferences. It’s a modified recipe from the original Chex Mix. I nix the Wheat Chex, use gluten free pretzels, and also add my own little twist. Your guests will be coming back for more so you might want to make two batches!
3 tablespoons butter or margarine
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion power
2 teaspoon lemon juice
4 tablespoons Worcestershire sauce
1 cup pretzels (gluten-free versions available from Snyder’s or Snack Factory)
1 cup fancy mixed nuts
3 cups Corn Chex cereal
3 cups Rice Chex cereal
1. Melt butter in a 13X9 in baking dish in a 250 degree oven.
2. Remove dish from oven and stir in the seasoned salt, garlic powder, onion powder, lemon juice and Worcestershire sauce.
3. Add cereals, pretzels and nuts and stir until coated.
4. Bake @ 250 degrees for 45 minutes stirring every 15 minutes or so.
5. Remove from the oven and cool (if you can keep your family from nibbling)
6. Store in an airtight jar or large ziplock bag.
Thin sliced zucchini instead of lasagna noodles turns this into a delicious yet hearty low carb meal. You won’t even miss the pasta!
Cook Time: under 60 minutes / Serves: 4
- 1 lb. 85% lean ground beef
- kosher salt and black pepper, to taste
- 1 – 24 oz jar tomato basil pasta sauce ( I like Bertolli)
- 2 tbsp chopped fresh basil (plus a few leaves for garnish (optional)
- 5 shakes of italien herbs (about 1/2 tsp.)
- 1 large or two medium zucchini (sliced 1/8″ thick using a mandolin)
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1-2 cups shredded part-skim mozzarella cheese
Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth. Not these. They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.
Preparation: 5 minutes
1 medium pear
4 Tablespoons PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)
In a small bowl, mix PB2 with 2 Tablespoons of water.
Slice the pear into 8 -10 wedeges
Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.
Sprinkle with coconut and chocolate chips. Enjoy!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program