Starting a healthier lifestyle means adding more fruits and vegetables to your diet. While meat isn’t completely off the table, most healthy eaters prefer vegetables and grains in their daily meals. You can start small by snacking on nutritious dishes made only from fresh fruits and vegetables. So clear out your fridge and kitchen and start making these quick vegetarian recipes to enjoy as snacks:
All-Veggie Delicious Nachos
What you need:
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1 bag of tortilla chips
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1 green pepper, chopped
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1 onion, chopped
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3 3/4 cups of refried beans
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1 cup shredded lettuce
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1 cup jalapeno salsa
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1 cup grated pepper jack cheese
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1/2 cup sliced black olives
In a saucepan over medium-high heat, stir together the chilled beans and salsa for 5 minutes, or until combined and warmed through. Line a rimmed baking sheet with heavy-duty aluminum foil, then arrange the tortilla chips on the sheet. Pour the bean mixture over the tortillas, then top with green peppers, onions, and cheese. Bake on a preheated grill for 3-5 minutes or until cheese is melted. Garnish with lettuce and olives before serving.
Slow Cooker Buffalo Chicken Dip
What you need:
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2 cups reduced-fat ranch salad dressing
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2 cups low-fat cream cheese, softened
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1 1/2 cups hot buffalo wing sauce
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1 cup seasoned vegetarian chicken strips, diced
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1 cup Colby-Moneterey Jack cheese mix, shredded
Combine ranch salad dressing, cream cheese, buffalo wing hot sauce and veggie strips in a slow cooker. Cook on low, stirring occasionally, for 1 to 2 hours or when cheese is completely melted. When ready, stir in the shredded Colby-Monterey Jack cheese. Best served with slices of wholemeal bread or vegetable sticks.
Butter Garlic Mushrooms
What you need:
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4 garlic cloves, peeled and crushed
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2 cups fresh mushrooms
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2/3 cup vegetable oil
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1/3 cup tarragon vinegar
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2 tablespoons butter
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2 tablespoons of water
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1 tablespoon white sugar
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1 small packet of dry Italian style salad dressing
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6 drops hot pepper sauce
Melt butter in a saucepan over low heat, then sauté mushrooms for 5 minutes or until browned. Put in a bowl. In a separate bowl, whisk together the garlic, vegetable oil, tarragon vinegar, water, white sugar, Italian-style salad dressing mix, and hot pepper sauce. Pour the mixture over the cooked mushrooms. Cover and refrigerate for at least 8 hours before serving. Serve with toasted bread slices.
Get excited for snack time with these delicious veggie snack recipes!
Thanks to Adrian T. Cheng
