Creative and convenient healthy snacks and sandwiches


Family Features

Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. During National Nutrition Month, it’s the perfect time to refresh your routine with some creative and convenient options that can serve as the starting point for an on-the-go snack or a full-blown meal.

BALCMT Sandwich

Prep time: 10 minutes

Servings: 1

Chipotle-Mayonnaise Sauce:

1/4cup mayonnaise

1/4tablespoon adobo sauce

1 teaspoon lime juice

salt, to taste

fresh ground pepper, to taste

2 slices bread, toasted

1-2 leaves lettuce

4 slices tomato

1/2 avocado, thickly sliced

4 slices maple bacon, fried

To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.

Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

Baked Pita Crisps

Prep time: 30 minutes

Yields: 24 crisps

Crisps:

1/4 cup olive oil

11/2 teaspoons ground cumin

11/2 teaspoons paprika

3 pita breads (6 inches each) with pockets

kosher salt, to taste

Southwest Bean Dip:

2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 large red bell pepper, finely chopped

1/2 medium onion, finely chopped

11/2 teaspoons ground cumin

1/8-1/4teaspoon cayenne pepper

2 cans (15 ounces each) pinto beans, rinsed and drained

2-3 tablespoons fresh lime juice

1/4 cup packed fresh coriander sprigs, washed and spun dry

1/2 teaspoon salt

2 tablespoons water, plus additional (optional)

To make Crisps: Heat oven to 400 degrees. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.

To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.

In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

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