I had a few ingredients laying around and decided to try making homemade bruschetta for an interesting snack. When I took the first bite I think my brain exploded. This is so delicious and healthy - you’re getting carbs for energy, plenty of healthy fats from the olive oil, and protein from the cheeses and bread! Eat up!
Preheat oven to 350 degrees. Toast the bread lightly in your toaster. Then cut the cheese wedge in half and spread half on each slice of toast. Next, spread about one tablespoon of bruschetta spread on top of each slice. Sprinkle the tops with parmesan cheese. Bake in the oven for about 4 minutes, or until bread is crispy and toppings are warm.
Serving size: 2 pieces
Calories: 270 | Carbs: 24g | Fat: 16g | Protein: 16g
Homemade Baked Potato Wedges
These fries are more filling than a large fry from McDonalds (which’ll cost you about 500 calories, btw), better tasting, and WAY healthier. Adapted from this recipe.
- 1 medium russet potato
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- Cooking spray
Preheat oven to 400 degrees. Cut the potato in half once lengthwise and once widthwise. Then cut into 1/4-inch thick slices. Place seasonings in a paper bag along with potato slices, and shake well to coat potatoes in seasoning. Spray a baking sheet with cooking spray, and arrange potato wedges in an even layer. Bake at 400 for 25-30 minutes. At around 20 minutes, you may wish to turn potatoes over to ensure even cooking. Remove potato wedges from oven and let cool before serving. Potatoes should be crispy on the outside and soft on the inside.
Feel free to alter the seasonings according to your own taste! The possibilities are endless.
Nutritional Info Per Serving (1 serving = 1 potato’s worth of fries)
Calories: 150 | Carbs: 28.3g | Fat: 1.9g | Protein: 5.7g
Butternut Squash Pot Stickers
Recipe originally found here.
- 25 small square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items)
- 3 1/2 cups peeled and cubed butternut squash (about a pound)
- 1/2 cup grated carrots
- 1/4 cup chopped scallions
- 2 tbsp. light or low-sodium soy sauce
- 1 tsp. minced garlic
- 1/4 tsp. salt
- 1/8 tsp. ground ginger
Makes 25 pot stickers.
Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft.
Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside.
Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tbsp. of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling.
Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.)
Nutritional Info Per Serving (1 serving = 5 pot stickers):
Calories: 150 | Carbs: 30g | Fat: 0g | Protein: 5g