Cauliflower Buffalo Bites

Cauliflower Buffalo Bites are a snack you can feel good about.  Serve ‘em up with some ranch or blue cheese dipping sauce!

Cauliflower Buffalo Bites
Cauliflower Buffalo Bites

Cauliflower Buffalo Bites

 

1 head cauliflower, cut into bite-sized florets

½ cup flour

½ cup water

Dash hot, sriracha or wing sauce

¼ tsp garlic powder

¼ tsp onion powder

¼ cup hot, sriracha or wing sauce

3 tbsp butter, melted

 

Preheat oven to 450℉. Line a baking sheet with parchment paper and spray with cooking spray.

In a medium bowl, mix together flour, water, onion powder and garlic powder. Add a dash of hot sauce.

Add cauliflower to batter and toss to evenly coat. Lay in a single layer on a baking sheet.

Bake for 20 minutes or until just beginning to brown.

In a medium bowl, mix hot sauce and butter. Add cauliflower and toss to coat. Return to baking sheet.

Bake for an additional 5 minutes or to desired brownness.

Serve with ranch or blue cheese dressing.

4 servings, 190 calories per serving (excluding dressing)

Hack: To reheat, place on a baking sheet lined with parchment paper. Heat at 375℉ until heated through, about 10 minutes

 

 

Easy Classic Deviled Eggs

These easy classic deviled eggs are the perfect nutritious, low-carb solution for brunch, buffets, picnics or just a delicious snack!

Easy Classic Deviled Eggs
Easy Classic Deviled Eggs

Easy Classic Deviled Eggs
(Courtesy: Suzanne M. Woodworth)

 

3 eggs

4 tsp mayonnaise

½ tsp spicy brown mustard

½ tsp honey

Paprika (optional)

 

Put eggs in a saucepan and cover with water. Cover the pan and bring water to a boil. Remove from heat and let the pan sit, still covered, for 15 minutes.

After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool. Peel eggs.

Cut each egg in half lengthwise and gently squeeze white to pop yolks out into a small bowl.

Mix mayonnaise, mustard and honey with yolks and scoop back into whites. Sprinkle with paprika, if desired

 

3 servings, 125 calories per serving

Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or in egg salad.

 

 

Bacon Wrapped Crackers

Bacon Wrapped Crackers

Bacon Wrapped Crackers
(Courtesy of Ray and Irene Horn)

 

8 Keebler Club crackers

4 slices bacon, cut in half

8 teaspoons brown sugar OR grated Parmesan cheese

Preheat oven to 250°.

Line baking sheet with parchment paper and put wire rack on top of parchment paper.

Arrange crackers on rack and place on teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).

Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.

Bake in the oven for 2 hours. Serve warm.

 

2 servings, 170 calories per serving

Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.

Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.