HIGH SCHOOL FOOTBALL SCORES

Recipes: Guilt–Free Summer Snacks

Fox 8 Recipe Box

Recipes prepared during Fox 8 News In The Morning by MetroHealth Dietitian Susie Akers

Kale Chips
Ingredients:

  • 1 bunch kale, removed from stems
  • 1 tsp olive oil (spray)
  • 1/2 cup shredded Parmesan cheese
  • A sprinkle of sea salt

 
Preparation:
Preheat oven to 350°F. Lightly spray two large baking sheets with oil. Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. Place on baking sheets, spray with olive oil and sprinkle with salt. Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
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Lemon Pepper and Parmesan Cheese Popcorn
Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon lemon pepper
  • Pinch of salt
  • 3 cups air-popped popcorn
  • 1 tablespoon freshly grated Parmesan cheese

 
Preparation:
Whisk oil, lemon pepper and salt in a small bowl. Drizzle over popcorn and toss to coat. Sprinkle with Parmesan and serve immediately.
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Roasted Garbanzo Beans
Ingredients:

  • One 15-ounce can garbanzo beans
  • Pinch of salt
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon freshly grated Parmesan cheese
  • Salt, Spice blend of choice

 
Preparation:
Preheat oven to 400F. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. … Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. Season with salt and spice blend.
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Carrot Apple Slaw
Ingredients:

  • 1 (8oz) can unsweetened crushed pineapple
  • 2 apples, peeled, cored and diced
  • 3 c. shredded carrots
  • 3 Tbsp raisins
  • 3 Tbsp flaked coconut
  • 1/3 cup plain yogurt
  • 1/3 vanilla yogurt
  • 3 Tbsp mayonnaise
  • 1 Tbsp lemon juice

 
Preparation:
Drain pineapple, reserve juice. Combine pineapple juice and apples to coat apples. Let stand 5 minutes. Combine pineapple, carrots, raisins, coconut and apples. In small bowl combine yogurt, mayonnaise and lemon juice. Pour over carrots and toss to coat. Cover and refrigerate 3-4 hours or until chilled.


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