Low-Carb Broccoli Bites Recipe

Low-Carb Broccoli Bites Recipe

Pre-heat oven to 375 degrees.

16 oz Chopped Brococoli
3 Eggs
1 cup crushed French’s Fried Onions
1 1/2 cups 2% Sharp Cheddar Cheese
Salt & Pepper

Mix all ingredients well, adding salt and pepper to taste. Line Cookie sheet with parchment paper. Using hands form into balls. Bake for 25 minutes at 375 degrees.

Yields 20.

FYI- Two Weight Watchers Points each. 

Antipasto Bites Recipe

Antipasto Bites Recipe

Ingredients

• 24 slices of hard or genoa salami (about 4 inches in diameter)
• 1 c marinated artichoke hearts, chopped fine
• 1/2 c roasted red peppers, chopped fine
• 4 oz fresh mozzarella, cut into small cubes
• 1/4 c fresh basil, chopped

Instructions

1. press one salami slice down into a regular sized muffin cup in a muffin tin
2. bake at 400 degrees for approx. 10 mins until salami is crisp
3. transfer to a plate to cool
4. mix all other ingredients together and spoon into cups to serve

Pumpkin Pie Bites Recipe

Pumpkin Pie Bites Recipe

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Pancake Bites

Pancake Bites

1/2 cup Multigrain Pancake Mix, dry
1/3 cup Soy Milk (any milk would do)
1/4 cup Torani Sugar Free Caramel Syrup
Assorted Toppings: Cooked Sausage, Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too)

Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.



Top each muffin with sausage, bacon or fruit. Make all one flavor or a combo. If you set the ingredients out family members and whippersnappers can make their own... banana blueberry bacon surprise.

Bake at 350 for 12-14 minutes or until golden. Serve with warmed Sugar Free Maple Syrup. 

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

(Source)

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs 

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt
• pinch of red pepper flakes
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

(Source)

Pretzel Bites

4 tsp active dry yeast
6-1/2 tsp Splenda for Baking, divided
1-1/4 c warm water (110 degrees F/45 degrees C)
5 c all-purpose flour
1/4 c light brown sugar
1-1/2 tsp Kosher salt + more for topping
4 tbsp unsalted butter, divided & melted
4 c water

In a measuring cup dissolve the yeast and 1/2 teaspoon Splenda for Baking in warm water. Set aside (the mixture should become foamy; if it doesn’t, your yeast may be bad or your water too hot).

In the bowl of a standing mixture fitted with a dough hook, combine the flour, 6 teaspoons of Splenda for Baking, brown sugar and 1-1/2 teaspoons of Kosher salt on low speed. Turn off the mixer and pour the water/yeast mixture and 2 tablespoons of melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time.

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (or until it’s doubled in size).

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. For pretzel bites, roll each portion into a snake then cut the snake into bite size pieces, about 1-1/2 inches in width.

In a large saucepan, bring the water to a boil. Place 8-10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with a slotted spoon, and place bites on paper towels to drain slightly.

Move bites to greased baking sheets, and bake for about 15 minutes or until done and golden brown. Brush each pretzel bite with melted butter then sprinkle with Kosher salt. Serve warm or at room temperature.

BLT Bites

BLT Bites

Ingredients

• 16 to 20 cherry tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Directions

• Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
• In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Frozen Banana Bites

FROZEN BANANA BITES

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes
• 
  

Method . . . 

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

(Original Recipe)

BLT Bites

BLT Bites

Ingredients

• 16 to 20 cherry tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Directions

• Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
• In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

No-Bake Energy Bites

No-Bake Energy Bites

(Original Recipe)

No-Bake Energy Bites Recipe

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Mac & Cheese Bites Recipe

Mac & Cheese Bites

Ingredients:

2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg, beaten

1 cup milk

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup seasoned dry bread crumbs

2 teaspoons olive oil

1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the breadcrumbs, olive oil and salt; set aside.

2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm. Remove from heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.

3. Reserve 1/2 cup of sharp cheddar cheese and stir the remaining cheddar cheese, 1 cup of milk and 1 1/2 cups of mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheddar cheese and the breadcrumb mixture over the tops.

4. Bake for 30 minutes in the preheated oven, or until the topping is browned. Allow the muffins to cool for a few minutes before removing from the pan in order for them to take shape.