Avocado Egg Salad Toast

Two of my favorite things; avocados and hard boiled egg salad!  This would make a quick and easy breakfast or lunch.

1 medium ripe avocado, peeled and cubed
6 hard boiled eggs, chopped
1 green onion, finely chopped
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
4 large slices sourdough bread, halved and toasted

In a large bowl, mash avocado to desired consistency.  Gently stir in eggs, green onion, lemon juice, salt and pepper.  Spread over toast and serve immediately.

Per 2pc. serving: 367 calories, 15g. fat, 280mg. cholesterol, 671mg. sodium, 41g. carbs, 18g. protein

Cherry Almond Snack Mix

Who doesn’t love a crunchy, sweet and salty snack?  This is from BH&G’s Eat Healthy and Lose Weight.

4 C. sweetened oat square or brown sugar flavored oat biscuit cereal
3/4 C. sliced almonds
2 tbsp. butter, melted
1/2 tsp. apple pie spice
1/4 tsp. salt
1 C. dried cherries and/or go,den raisins

Preheat oven to 300 degrees. In a 15x10x1 inch baking pan, combine cereal and almonds.  In a small bowl, stir together melted butter, apple pie spice and salt.  Drizzle butter mixture over cereal; toss to coat.

Bake about 20 minutes or until almonds are toasted, stirring once.  Cool in pan on wire rack for 20 minutes.  Stir in dried cherries. Cool completely.

Italian Parmesan Pretzels

This is the first of several recipes I found ini Better Homes and Gardens Eat Healthy and Lose Weight Cookbook.  I have only made homemade pretzels once and they were good.  Looking forward to trying these when the weather cools down.

1 lb. frozen whole wheat bread dough, thawed
2 tbsp. grated Parmesan cheese
2 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic powder
1/4 C. light butter with canola oil, melted

Line a baking sheet with parchment paper. Set aside. Divide dough into 10 equal portions.  Roll each portion into a 15 inch long rope.  To shape each pretzel, hold one end of a rope in each hand and form a U shape.  Cross the ends over each other and then twist.  Then lift the ends across to the bottom; press to seal.  Arrange shaped pretzels on the prepared baking sheet.  Cover with waxed paper; let stand in a warm spot for 20 minutes.

Preheat oven to 400 degrees.  In a small bowl stir together Parmesan, Italian seasoning, and garlic powder. Brush pretzels evenly with half of the melted butter then sprinkle with the Parmesan mixture.

Bake for 15 to 18 minutes or until browned.  Transfer baking sheet to a wire rack.  Drizzle pretzels with remaining melted butter.  Serve warm or cool completely.

Per serving: 141 calories, 4g. fat, 3mg. cholesterol, 22g. carbohydrates, 2g. fiber, 6g. protein

Crispy Parmesan Chickpeas

This looks like an interesting snack.  I found it in the August 2016 issue of Cooking Light.  I am kind of in a rut with food and maybe this recipe will help me shake things up!

1 15oz. can unsalted chickpeas
2 tbsp. olive oil
1/2oz. finely grated Parmesan (approx. 2 tbsp.)
1/2 tsp. garlic powder
1/2 tsp. grated lemon rind
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Drain and rinse chickpeas; pat dry with a paper towel.  Heat oil in a large nonstick skillet over medium high heat.  Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

Transfer chickpeas to a bowl.  Add cheese, garlic powder, lemon rind, oregano, salt and pepper; toss gently.  Serve immediately, or cool chickpea mixture in a single layer on a parchment paper lined baking sheet before storing in an airtight container.  Makes 6 servings.

Per serving: 122 calories, 5.7g. fat, 5g. protein, 13g. carbs, 2mg. cholesterol, 1mg. iron, 213mg. sodium, 68mg. calcium

Zucchini Chips

I tried these today.  I had two zucchinis and wanted to try something different.  I sliced them thin with a mandoline, tossed them with olive oil, sprinkled them with sea salt, lemon pepper, Parmesan cheese and paprika.  I baked them on a sheet pan sprayed with cooking spray at 450 for 15-20 minutes or until browned.  Cool them on a baking rack lined with parchment.

I need to work on this to crisp up the chips before they are burnt beyond recognition!  They're tasty though.

Puppy Chow

This is a fan favorite at the Super Bowl party we go to.  I personally think it is something that you could eat all 9 cups mindlessly while watching a football game you don't care about!  Oh wait, you didn't hear that from me.  It  is good though, and pretty easy to make.


1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar


1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type plastic bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag.  Add powdered sugar to the bag as needed until all the mixture is coated.

Berry Cream Parfaits

I have been eating plain or vanilla yogurt from time to time and really enjoy it "parfait style" with fruit and nuts. I have used fresh strawberries, frozen mixed berries, blueberries, toasted pecans, or crushed granola bars. I have mixed it up each time I have made them but here is the recipe as written.

3/4 C. fresh blueberries
3/4 C. fresh blackberries
3/4 C. fresh raspberries
2 C. Yoplait Fat Free plain or vanilla yogurt
2 Nature Valley Crunchy Granola Bars

Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 C. yogurt.

While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.

Oyster Crackers

A dear friend gave me this recipe years ago. It is a holiday favorite.  Oh and you can't just eat one; I have a hard time not eating the whole container in one sitting!

3/4 C. salad oil
1 bag oyster crackers
1 envelope Hidden Valley Ranch salad dressing (original in the green envelope, not the dip)
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp garlic powder

Mix oil, spices, and Hidden Valley together.  Pour over crackers.  Mix gently.  Spread on cookie sheets (I use 2) and bake in a preheated 275 degree oven for 15-20 minutes unit just starting to brown lightly or crackers are dry.  Cool and keep in airtight containers.  They stay fresh forever but they won't last that long!