We all tend to over indulge during the holiday season. Especially Christmas when there are tons of stuff to……well, stuff yourself with.
You can still snack like a fiend, and do it in a healthy way. Doesn’t sound like much fun does it? But it can be! I’ve found some really tasty snacks for this holiday season, that not only taste good, but they are a much healthier decision then a lot of stuff out there.
These snacks are also easy to make. Which for me is a bonus! I get lazy this time of year, so I appreciate easy. Take a look, try some, and let me know what you think.
Merry Christmas Everyone!!
Active Time: 10 minutes
Total Time: 10 minutes
- 16 thin slices grilled steak, such as filet mignon (about 8 ounces)
- 1 cup light Boursin cheese, divided
- 4 ounces thinly sliced bell pepper
- Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices. Roll the steak around the bell pepper slices.
What makes these so easy is deli meat! Buy your beef (or chicken) slices at your favorite deli, and these easy peasy snacks are half done! My one suggestion would be not to have the meat sliced too thin, as it tends to tear when you spread the cheese.
Spinach-&-Brie-Topped Artichoke Hearts
This is a deconstructed version of hot spinach-artichoke dip, it’s stuffed artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
Another gluten free and diabetic friendly snack that is delish!
- 1 jar of marinated artichoke hearts
- 2/3 cup cooked chopped spinach
- 1 teaspoon black pepper
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 18 thin slices brie
- Preheat broiler. Drain artichokes and lay out on pan.
- Combine spinach, black pepper, garlic and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.
- 6 tablespoons orange juice
- 6 tablespoons Chinese five-spice powder
- 4 teaspoons kosher salt
- 6 cups unsalted pistachios
- Position racks in the upper and lower thirds of oven; preheat to 250°F.
- Whisk orange juice, five-spice powder and salt in a large bowl. Add pistachios; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
TIPS & NOTES
- Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Holiday Cucumber Cups
These peeled cucumber cups, with their holiday color scheme, look wonderfully festive, plus they’re a snap to make. The rounds provide the perfect base for all manner of tasty fillings. Flavored hummus works well, as do other savory dips.
What you’ll need
- 6 medium cucumbers
- 1 (8-ounce) container red pepper hummus
- 1(8-ounce) container lemon hummus
- Chopped chives for garnish
How to make it
- Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). Pictured is a combo of the two.
- Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)
- Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
- Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).
Smoked Salmon Bites
Wasabi mayonnaise really sets off the smoked salmon in these rice-cracker treats. If desired, you can set out the spread, salmon, ginger and rice crackers separately and let your guests build their own (but have plenty of extra salmon on hand if you do).
- 1/4 cup reduced-fat mayonnaise (you could also use yogurt)
- 2 teaspoons wasabi paste, or 2 teaspoons wasabi powder mixed with 1 tablespoon water (see Tip)
- 24 mini rice crackers
- 4-6 ounces smoked salmon, cut into 24 1-inch pieces
- 24 small pieces pickled ginger, (see Tip)
- 1 teaspoon freshly grated lemon zest
- Mix mayonnaise and wasabi paste (or reconstituted wasabi powder) in a small bowl.
- Top each cracker with 1 piece salmon, 1/2 teaspoon wasabi mayonnaise, 1 piece pickled ginger and a sprinkling of lemon zest.
TIPS & NOTES
- Make Ahead Tip: Prepare the wasabi mayonnaise (Step 1), cover and refrigerate for up to 3 days.
- Tip: Wasabi paste, wasabi powder and pickled ginger can be found in the Asian-foods section of most supermarkets.