Dyan Damron of Coach D Consulting shares some Halloween Night snack ideas ( see recipes below ) For more information, call (615) 310-6634 or email ddamron1@hotmail.com. www.coachdconsulting.com. Follow Dyan Damron on https://www.instagram.com/dyan.damron
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Kicked-up Kale Chips
Ingredients:
1 bunch kale (about 1/2 pound)
Olive oil cooking spray
½ teaspoon salt
½ teaspoon of optional seasonings: garlic powder, chili powder, lemon pepper, smoked paprika, lemon zest
Directions:
Preheat an oven to 350 degrees. Lightly spray a cookie sheet with olive oil cooking spray.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear or cut into bite size pieces. Add to a large mixing bowl and spray kale with olive oil cooking spray and sprinkle with salt and seasonings. Add kale to baking sheet in a single layer – do not overlap – it may take more than one tray/batch.
Bake until the edges browned but are not burnt, 10 to 15 minutes.
To keep crispy, store in an airtight container with a smaller container of rice inside. It will absorb moisture and keep crispy for days.
Homemade Pita Chips
Ingredients:
4 whole grain pitas
Olive oil cooking spray
½ t salt
½ teaspoon of optional seasonings: garlic powder, smoked paprika, Zaatar, sesame seeds
Directions:
Preheat oven to 400 degrees. Cut pitas into triangles or strips. Arrange pitas on a large baking sheet without overlapping. Spray lightly with cooking spray and season with half of salt and seasonings. Bake at 400 for 3-4 minutes. Flip pitas over and lightly spray again with cooking spray and remaining salt and seasonings. Bake for 3-4 minutes until pitas are crisp.
To keep crispy, store in an airtight container with a smaller container of rice inside. It will absorb moisture and keep crispy for days.
White Bean Dip
Ingredients:
1 can white beans (can sub black or pinto), drained and rinsed
1 t red wine vinegar or fresh-squeezed lemon juice
¼ teaspoon salt
½ teaspoon of optional seasonings: garlic powder, onion powder, smoked paprika, cumin
1 T extra virgin olive oil
1 T low-sodium vegetable or chicken stock (may need more or less depending on desired consistency)
Directions:
Add first four ingredients to a food processor and pulse until mixture starts to come together. Add stock and pulse until you reached the desired consistency. You can serve immediately, or refrigerate for several days. This makes a great dip for pitas and veggies, and also makes a delicious spread for sandwiches and wraps.
Tip: buy cans of beans and stock on sale. Add beans to soups and salads. Pour leftover stock into ice trays and pop into baggies once frozen – you can add them to gravy, soups, and all your holiday recipes.
Blue Cheese Dip
Ingredients:
1 cup plain Greek yogurt
2 t red wine vinegar or fresh-squeezed lemon juice
¼ teaspoon salt
1/3 cup crumbled blue cheese (can sub feta or goat cheese)
Directions:
Whisk first 2 ingredients in a bowl. Add blue cheese, fold in to keep chunky or whisk to break up cheese crumbles. Refrigerate 2-4 hours to allow flavors to meld. Add a splash of lowfat milk or buttermilk to leftovers for a tasty salad dressing.
