Last week, I explained some principles for healthy snacking, and gave some simple recipes. Here are a few more ideas that require a little more time, but if you make them in large amounts they can actually save you time and money:
1 cup dry cranberries
1 cup chopped walnuts
1-2 shallots or one onion, chopped
1/2 cup bread crumbs *
1/2 cup orange juice
1/2 cup vegetable oil
1/2 tsp cayenne
1 tsp salt
Heat orange juice over low heat in a pan. Add cranberries to the warm orange juice and cook until soft. Put all ingredients into a blender or food processor. Blend until smooth adding oil in at the end. Serve on crackers or with fresh vegetables.
* Using day old bread for crumbs, instead of store bought bread crumbs, is a great money-saver.
1 15 ounce can garbanzo beans
1/2 cup olive oil
2 tablespoons lemon juice
2 garlic cloves
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika (and more for garnishing)
1 tablespoon water
2 tablespoons fresh parsley or 1 1/2 tablespoons dried parsley
1 whole scallion
Blend all ingredients, except for beans, in a food processor. Add beans and process until it resembles a chunky dip; not completely smooth. Enjoy!
Italian Pita Crisps
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with non-stick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on cookie sheets. Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese. Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.