5 Stupid Simple Low-Cal Bites

Keep it stupid simple!

5 Stupid Simple Low-Cal Bites

1. Creamy Stuffed Peppers

How long it will take: 20 minutes

What you'll need:

12 fresh jalapeño chile peppers and/or miniature sweet peppers

8 oz package reduced-fat cream cheese, softened

2 green onions, thinly sliced

1/2 canned chipotle chile pepper in adobo sauce, finely chopped*

1/8 tsp. salt

1/8 tsp. black pepper

1 small tomato, seeded and chopped

What to do:

Cut the jalapeño chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside.

In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. Gently stir in the tomato.

To serve, spoon the cream cheese mixture into the pepper halves.

Recipe courtesy of Better Homes and Gardens.

2. Quinoa Buffalo Bites

How long it will take: 40 minutes

What you'll need:

quinoa bites:

1 c. cooked quinoa

2 large eggs

1/4 c. grated carrot

1/4 c. finely chopped celery

3 tbsp. buffalo wing sauce

1/4 c. shredded cheddar cheese

1/4 tsp. salt

blue cheese dip:

1/2 c. nonfat plain greek yogurt

2 tbsp. crumbled blue cheese

What to do:

Preheat oven to 350°F. Spray 12 mini muffin tins with nonstick spray. Set aside. Combine all ingredients and transfer to mini muffin tins.

Bake for 30-35 minutes. Immediately transfer to cooling rack.

Combine Greek yogurt and blue cheese. Stir vigorously to incorporate. Serve quinoa buffalo bites with the blue cheese sauce for dipping.

Recipe courtesy of Wonky Wonderful.

3. Roasted Red Pepper Hummus

How long it will take: 30 minutes

What you'll need:

2 large sweet red peppers

2 cans (15 oz each) garbanzo beans or chickpeas, rinsed and drained

1/3 c. lemon juice

3 tbsp. tahini

1 tbsp. olive oil

2 garlic cloves, peeled

1-1/4 tsp. salt

1 tsp. curry powder

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. pepper

pita bread, warmed and cut into wedges

reduced-fat wheat snack crackers

additional garbanzo beans or chickpeas, optional

What to do:

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired.

Recipe courtesy of Taste of Home.

4. Zucchini Fritters

How long it will take: 25 minutes

What you'll need:

1 1/2 lb zucchini, grated

1 tsp. salt

1/4 c. all-purpose flour

1/4 c. grated Parmesan

2 cloves garlic, minced

1 large egg, beaten

Kosher salt and freshly ground black pepper, to taste

2 tbsp. olive oil

What to do:

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

Recipe courtesy of Damn Delicious.

5. Edamame and Pear Crostini

How long it will take: 20 minutes

What you'll need:

16 oz bag frozen shelled edamame

4 tbsp. extra virgin olive oil

1 c. chopped mint

1/2 c. grated pecorino Romano cheese

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 baguette, cut into 30 slices

1 Bartlett pear, diced

What to do:

Preheat oven to 350°F. Boil the edamame in salted water for 10 minutes. Remove beans with a slotted spoon and place in ice water for a couple minutes to cool, then drain.

Set aside 1/4 cup of the whole edamame and place the remaining edamame in a food processor; process until coarsely chopped.

In a separate bowl, combine the mashed edamame with the whole edamame, three tablespoons olive oil, chopped mint, Romano cheese, salt, and pepper.

Thinly slice the baguette into 30 slices and brush each piece lightly using one tablespoon olive oil. Bake for eight minutes.

Remove from the oven, top each crostini with one tablespoon of the edamame mixture, garnish with chopped pears, and enjoy.

Recipe courtesy of Popsugar.

Fashion, beauty and lifestyle editor at Livingly. Miami Hurricane obsessed, forever Miami Heat loyal, Food Network junkie. You can reach me anytime at alison.higgins@livingly.com.
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