I love, Love, LOVE garlic. So much, in fact, that it’s pretty rare I don’t cook with it – I put it in everything (with exception to cakes and sweets). Not only does it provide an incredible dose of complex flavor but it also provides your body with health benefits. April 17th is National Garlic Day so I figured it would be the perfect excuse to compile a collection of my favorite garlic recipes from The Bewitchin’ Kitchen and other blogs.
My son’s first birthday is coming up and I’m really excited about it. I plan on serving a lot of finger foods/appetizers and although I have a lot of the main dishes down: chicken wings, veggies & dip and a few carby things. I want to try something different for snacks. I’m not wanting chips so that’s why I’m checking out Life Made Delicious for some easy recipes. Carter’s first birthday has a farm/barnyard theme and I’m trying to think of some creative ideas that way. Naturally I will be doing deviled eggs, pigs in a blanket and now thanks to the Taco-Seasoned Chex Mix recipe I found – Chicken Feed.
Only one more day left after this. I know you will love the Cheerleader’s Chili Potato Skins (they’re loaded), and when you have had enough heat cool down with the Creamy Herb Dip. Don’t forget to come back tomorrow because we have saved the best for last. Hint: it’s sweet and has chocolate in it.
Thank you for coming back to day 3 of the Healthy Superbowl Recipe series, I hope you’re ready for the delicious Touchline Surf & Turf with Corn On The Cob and Herby Dip. Yum!
It’s day two of the Healthy SuperBowl Series and today I’m going to be sharing Slimming World’s Touchdown Tuna and Corn Fritters and Santa Fe Salad.
Whichever team you’re backing this season, a Food Optimising feast to accompany the big game is sure to be a winner. Traditional game day dishes like ribs, pizza and burgers can send Syns soaring – even after only a few bites! Food Optimising dishes taste just as great as the traditional favorites, and they’re whole-heartedly satisfying thanks to filling Free Foods. Follow my Healthy Superbowl Series recipes and remember to check back daily for more! Today I’m sharing a healthy burger recipe.
Hummus Garlic Bread
- 1 loaf French bread (about 12-14 inches long)
- 1 container Sabra Roasted Garlic Hummus
- 1-2 tablespoons chopped garlic
- ½ cup grated parmesan cheese
- Preheat Broiler
- Slice French bread in half length wise. Set aside
- Mix Sabra Roasted Garlic Hummus and garlic together in a small mixing bowl. Spread hummus mixture on French bread halves. Place bread on a baking sheet. Sprinkle with parmesan cheese
- Broil bread on a wire baking rack located in the middle of the oven, not too close to the broiler. Broil 2-5 minutes or until edges are crispy and the cheese is browning. Watch the bread closely as broilers vary greatly in their timing.
- Cut each half of bread into quarters. Serve warm
For more information on Sabra, or to explore more of their recipes. Visit sabra.com.
1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)
1 can (19 oz/540 mL) chick peas, drained, rinsed
1/4 cup (50 mL) almond butter or tahini
1/4 cup (50 mL) fresh lemon juice
3 tbsp (45 mL) extra-virgin olive oil
1 small clove garlic, halved
1 1/2 tsp (7 mL) fine sea salt
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) coarsely chopped almonds
2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley
1 tbsp (15 mL) extra-virgin olive oil
- Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
- To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavours to blend.
- To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.
1/2 cup (125 mL) chive and onion cream cheese spread
1/4 cup (50 mL) creamy peanut butter
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) chopped red pepper
1/2 cup (125 mL) chopped seeded cucumber
1/4 cup (50 mL) chopped salted peanuts
1/4 cup (50 mL) chopped fresh cilantro
- Heat oven to 375°F (190°C). Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x3/4-inch (39x26x2 cm) pan; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately, or cover and refrigerate up to 2 hours before serving.
- Just before serving, sprinkle with cilantro. Cut into squares.
3/4 cup (175 mL) diced seeded tomato
2 tbsp (25 mL) finely shredded mozzarella cheese
1 can Pillsbury* Refrigerated Flaky Rolls
2 tbsp (25 mL) grated Parmesan cheese
- STEP 1 – Heat oven to 375ºF. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
- STEP 2 – Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
- STEP 3 – Bake 8 to 10 minutes or until biscuit edges are golden brown.
1/2 cup (125 mL) mayonnaise
1 pkg (35 g) Old El Paso* Taco Seasoning Mix
1 cup (250 mL) shredded Cheddar cheese
1 can (127 mL) Old El Paso* Chopped Green Chilies
Crisp flatbread pieces or tortilla chips
- In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
- Cover and refrigerate 2 to 4 hours to blend flavours. Serve with tortilla chips.
See how easy that was? When I make it, I use low fat mayo and greek yogurt instead of sour cream. That way you get some protein and it’s a little more “healthy”, well as healthy as a cheese loaded dip gets anyway.
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.