JENNY BETH KROPLIN, R.D.
Healthy Buffalo Chick-Quinoa Bites
1 c cooked Quinoa
1 whole Cooked Rotisserie Chicken-Ground
2 oz Light Blue Cheese
1/4 c Natural Wing Sauce
2 T fresh chives -chopped
1/2 t sea salt
1/2 t pepper
Cook Quinoa, drain, and set aside. De-bone all chicken and place in food processor, grind chicken until it is fully in a "ground" consistency. In a large bowl add quinoa, ground chicken, and all above ingredients together, toss and mix all ingredients together well. Pre-heat oven at 375 degrees. Line a large sheet pan with non stick aluminum foil. Gather Buffalo Chick-Quinoa mixture into small round bites similar in size to a meat ball. Place each bit spaced on sheet pan. Cook in oven for 10-12 minutes or until the bites look slightly brown/cooked. Remove from heat, drizzle with extra wing sauce, serve with Blue cheese Ranch dip and celery sticks. Enjoy
Yields: 25-30 Buffalo Bites
Light Blue Cheese Ranch Dip
16 oz nonfat plain Greek yogurt
1 packet Simply Organic Ranch Dip dry mix (found at Whole Foods)
1/4 c light blue cheese
Mix all ingredients together well and serve or refrigerate until ready to serve.
Healthy Apple Nachos
6-8 whole apples
1/4 c raw cacao nibs or natural chocolate chips
1/4 c shredded coconut
1/4 c sliced almonds or chopped pecans
1/4-1/2 c of raw almond butter
Slice apples thin in round form or form of your choice, place the sliced apples on serving tray and drizzle the raw almond butter over Apple slices, sprinkle raw cacao nibs or natural chocolate chips, coconut, and nuts on top of apples evenly. Serve immediately or refrigerate until ready to serve.
Side suggestions: dip apple slices I orange juice or sprinkle with fruit fresh to keep from apples turning brown before assembling the nachos.
The almond butter used is: Raw Almond Butter Creamy from Trader Joes
The Raw Cacao nibs can be found at Whole Foods.
Healthy Veggie Rolls
4-6 fresh Zucchini and Squash
1 container roasted red bell pepper hummus or hummus of your choice
16 slices provolone cheese
16 slices fresh sliced natural turkey
1-2 c lettuce
1 red bell pepper sliced in thin strips
Using a kitchen tool called a mandolin, carefully slice all the zucchini and squash in long strips with a thin-medium thickness level (not too thin), spread 1 tablespoon hummus on strips then layer 1/2 slice provolone, 1/2 slice turkey, small amount of lettuce, and red bell pepper strips, roll the layers zucchini and squash strips and secure with tooth pic. Serve immediately or refrigerate until ready to serve. Serve with above Blue Cheese Ranch Dip or healthy dip of your choice. Enjoy!
All recipes created by: Jenny Beth Kroplin RD, LDN, CLC
Recipes found at www.JennyBethRD.com