Quick Snacks

snack-recipesQuick Snacks

Celery Scoops and Salsa

  • Choose your favorite salsa and use strips of celery (or cucumber) to scoop out the salsa. Easy and quick!


Turkey Roll-Ups

  • Turkey sandwich meat (with low-fat cream cheese spread) rolled up over a Vlasic dill or alternate brand…. so good!

 Pork Rinds

  • Pork rinds are great alone but add some hot sauce to really perk up the flavor. Or make a sweeter snack by spraying them with canola oil spray, dust with cinnamon and Splenda, place in low heat (350 degrees) oven for 3-5 minutes.


  • One package of Protein Pudding Mix (available from  your local nutritional store, i.e., GNC, Herb & Vitamin Shops, etc.) mixed well and added to a diet orange drink. Whip in blender and freeze with sticks into popsicles.

Diet Waldorf Salad

  • One package of Protein Shake mix (available from  your local nutritional store, i.e., GNC, Herb & Vitamin Shops, etc.)  mixed with 8 oz. of cooked turkey breast and one apple sliced into small chunks or grapes. Serve over lettuce.

Diet Black Forest Pudding

  • One mixed Chocolate Protein Shake  and one mixed Vanilla Protein Shake  (shake mixes are available from  your local nutritional store, i.e., GNC, Herb & Vitamin Shops, etc.) and 10 medium-sized cherries.   Alternate layers of shake mixture and cherries in parfait glass and chill.

 Snacks To-Go


  • Boil 8 oz. of shrimp and freeze them.   Place in a zip-lock bag and allow to thaw by meal time and put on lettuce taken in separate container.  Add lemon juice to top of salad.


  • Place 6 oz. of water-packed tuna in a zip-lock bag filled with lettuce and refrigerate overnight. Squeeze fresh lemon juice over contents and eat as salad within 4-6 hours of removing from refrigerator.

 Boiled Eggs

  • Take 3 hard-boiled eggs and refrigerate overnight.   Eat with an apple as a snack.


Oven-Baked Cheese Crisps

cheese-recipesOven-Baked Cheese Crisps

These are an oven-baked version of the Italian frico. It’s just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.


•1 cup grated hard cheese (such as Parmesan) – NOT the dried powdery stuff


Preheat oven to 350 F.

Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asiago, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm. Softer cheeses such as mozzarella will not work well.

Toss cheese with any seasonings you’d like — garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam, or any spread you want, or eat plain.


Braised Cabbage

cabbageslawBraised Cabbage

  • 1/2 cup water
  • 2 cups coarsely chopped cabbage
  • Salt and freshly ground black pepper

Bring water to a boil in a skillet or saucepan. Stir in the cabbage, cover and cook until it just tender, about 5 minutes. Sprinkle with salt and pepper to taste.