Tuesday, January 11, 2011


I am always looking for a healthy snack. I have to eat small meals or snacks six times a day so it makes a difference what I choose. I happen to be at Target and picked up a small bag of roasted almonds $.99 for about 2 oz. This got me thinking so today I tried to make them myself.
1 cup raw almonds
a little salt and a little olive oil
preheat oven to 400 degrees
On a small cookie sheet sprinkle the olive oil. Place almonds on and toss ,then put in oven.
Bake for 5 minutes and toss again. Bake another 5 minutes. They should be close to being done. If you need a little more time go every 2 minutes. Take out of oven and sprinkle with sea salt.
I love the way they turned out and I like them better than the store bought. I now have a snack ready to go and because I buy my raw almonds in bulk at Sam's Club I save money. You can control the amount of oil and salt to what ever your needs are.
Almonds make a really good protein snack and have been helping me not feel so might want to give these a try.

Tuesday, January 4, 2011


12 cups bitesize pieces of spinach
(Iused half spinach and half romaine)
2 cups sliced strawberries
2 cups honeydew melon balls
1/2 cup toasted pecans
(broken or whole)
1/2 cup Gouda ( cubed or sliced)
Toss all ingredients together and keep chilled until ready to use
I used a Strawberry Poppyseed Dressing from the produce section of my grocery store.
I found this recipe in an older Betty Crocker holiday magazine you see displayed near the checkout at your favorite grocery store. I changed it a little and didn't use the dressing they suggested. I think it was good and a healthier version side for my Christmas dinner. Also good if you have vegetarians at your Holiday dinner.

Sunday, January 2, 2011


3 cups rice chex
3 cups corn chex
1 cup small pretzel twists
1 cup peanuts
2 12-ounce packages white chocolate chips(Ghirardelli)
1 12-ounce package m&m's ( I only found an 8 ounce)
Mix together cereals, pretzels, peanuts and M&M's in a large bowl. Melt white chocolate in a double boiler and stir until smooth. Pour over mixture in the bowl and toss gently until well coated. Spread on wax paper lined cookie sheets and let cool. When cool break up into pieces and store in an airtight container ( not in a warm area because of the chocolate... a pantry cupboard should be ok)
Makes about 16 one cup servings
I found this recipe in a Midwest Living magazine but changed it a little. They used honey-roasted peanuts and I did not have any. I also substiuted white chocolate chopped for the chips because I had a 2.5 pound bar to use up I bought for Christmas baking and didn't use it. I used a little more than half the bar, chopped. It was Ghirardelli bought at Sams club. I am only able to get the white chocolate chips in the winter near the Holidays so I buy a few extra bags to have throughout the year. This would make a great Hostess Gift. My family really liked this one and it did not last long.