This Chocolate Peanut Butter Popcorn is quick, satisfying, and kid friendly. Kids can help prepare by measuring the powdered peanut butter and adding it to popcorn.”
Air-fried chickpea snacks are intensely flavored and incredibly crunchy. Drying the chickpeas is essential to a good crunch, so don’t skip this step. If you have time, leave them out on the counter to dry for an hour or two before frying.”
Ingredients
1 (15 ounce) can unsalted chickpeas, rinsed and drained
1½ tablespoons toasted sesame oil
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper
⅛ teaspoon salt
Cooking spray
2 lime wedges
Directions
1Spread chickpeas on several layers of paper towels. Top with more paper towels and pat until very dry, rolling the chickpeas under the paper towels to dry all sides.
2Combine the chickpeas and oil in a medium bowl. Sprinkle with paprika, crushed red pepper and salt. Pour into an air fryer basket and coat with cooking spray. Cook at 400°F until very well browned, 12 to 14 minutes, shaking the basket occasionally. Squeeze lime wedges over the chickpeas and serve.
With plenty of kick from a serrano chile pepper, this tomatillo-and-tomato medley is perfect for serving as a snack with baked tortilla chips or, another time, as a relish for broiled fish or chicken.”
Ingredients
¼ cup finely chopped red onion
¼ cup ice water
2 tablespoons white wine vinegar
4 fresh tomatillos (about 4 ounces)
¾ cup finely chopped yellow cherry tomatoes
2 plum tomatoes, finely chopped (about ⅔ cup)
1½ teaspoons snipped fresh cilantro
1 fresh serrano chile pepper, seeded and finely chopped (see Tip)
1 teaspoon lime juice
Salt
Ground black pepper
Baked tortilla chips
Directions
1In a medium bowl, combine onion, the ice water, and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse tomatillos and finely chop (you should have about ¾ cup).
2Drain onion; stir in tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile pepper, and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
3Tote in an insulated cooler with ice packs. Serve with baked tortilla chips.
We subtracted the flour, dairy products and eggs from these healthy mini muffins, which are vegan and gluten-free. But we left in all the good stuff—like tons of juicy berries in every bite. Applesauce and brown sugar make these blender muffins moist and provide just the right amount of sweetness for breakfast or a snack.”
Ingredients
1½ cups rolled oats (see Tip)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened applesauce
⅓ cup packed light brown sugar
3 tablespoons canola oil
3 tablespoons water
1 tablespoon flaxmeal
1 teaspoon vanilla extract
¾ cup blueberries, cut in half if large
Directions
1Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
2Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.
3Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.
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