Recipe: Cauliflower Buffalo Bites
Buffalo wings are super popular for parties, but they’re so greasy and high in calories. Here is another option for a gluten-free and low-calorie snack that is delicious! Thanks to Good Dinner Mom for the recipe!
Ingredients:
- 1 large head cauliflower, cut into bite-size florets
- Olive oil to drizzle
- 2 teaspoons garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon melted butter (optional)
- ½ to 3/4 cup Frank’s Buffalo Wing Style hot sauce or other hot wing sauce of choice
- 1 gallon or larger size plastic bag
Directions:
- Preheat oven to 450F degrees
- Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
- Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don’t want them to be soggy!
- Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce.
- Return to oven and cook for additional 5 minutes.
- Serve with any dip you like, ranch dressing or Blue Cheese dip. ENJOY!
Copycat Homemade Key Lime Pie LARABAR
If you have never heard of LARABARs, you are missing out. They are so natural and made only with nuts and fruit – that’s it! BUT they are quite expensive at nearly $2 per bar. My whole family loves them, and if we eat them every day, then we will be spending over $300/month. I found this amazing copycat homemade version of the key lime pie LARABAR on SparkRecipes and it’s simple!
Ingredients:
- 3/4 cups cashews
- 3/4 cups almonds
- 1 1/2 cups soft dates, soaked and drained
- zest of 1 lime
- juice of 2 limes
- 3/4 cup shredded unsweetened coconut
- 1 tsp vanilla
- 1 tbsp coconut oil, optional
Directions:
- Process cashews, almonds, and dates in food processor until finely ground and combined. Add in remaining ingredients, except oil, and puree until it starts to stick together. (When you pinch it it should stick together – if it doesn’t you may want to add the oil in.).
- Press into a glass dish (about a 9″ pie plate or square should work), sprinkle with some more coconut, and refrigerate for an hour or so to let flavors work together and to firm up.
Cut into bar shapes/pie slices (depending on what pan you used) and serve! - To store, separate bars with small pieces of parchment paper and store in a large container. The bars can be stored in the fridge for up to two weeks or in the freezer for longer.
Recipe: South of the Border Guacamole
So, Cinco de Mayo is almost over, but guacamole with tortilla chips is something you can eat year round! My family eats it at least biweekly – and avocados are so high potassium and good fats that it makes it seem like we are eating a healthy food, too! Here’s one of the highest rated guacamole recipes on the internet and it’s a copycat of South of the Border Restaurant’s version.
Ingredients:
- 2 large ripe Avocados
- 1 medium Tomato, chopped
- 1 Green Onion, chopped
- 2 Green Chile Peppers, seeded and chopped
- 1/8 tsp. Black Pepper
- 3 Tbsp. Lemon Juice
Instructions:
- Chop avocados coarsely and mash until smooth.
- Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir.
- Cover tightly with plastic wrap until ready to serve. Serve with your favorite tortilla chips.
Recipe: Skinny Taco Dip
One of the most popular recipes on Skinny Taste, this taco dip can be easily modified: take stuff out that you don’t like and add ingredients in that you do. Served with tortilla chips, this will be a hit at your next get together or just for fun!
Ingredients:
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Directions:
- In a large bowl, combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
- Spread mix onto the bottom of a large shallow glass dish.
- Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
DIY Rainbow Jello Egg Jigglers
Seriously, are these not the CUTEST things you’ve ever seen? They are extremely pretty and a bit tedious to make. You can always just make 1 or 2 colors of Jello instead and work yourself up to these full spectrum rainbows. Here’s what you do:
Using Jell-O Jigglers Egg Molds, coat the mold with a generous amount of cooking spray. Use a syringe to add each layer of color at a time, then chill for 10-15 minutes between each layer before moving to the next. Store them in the fridge in an egg-carton, making “hard boiled eggs” that were filled with Jell-O instead. :)