Layla Godfrey Nutritious Snack Armstrong County Italian Meatball Delight Ingredients: 1 pound ground beef (93% lean or leaner) 1 /4 cup Italian bread crumbs 2 egg whites 2 tablespoons chopped fresh parsley 2 tablespoons water 2 teaspoons minced garlic 1 teaspoon ground cumin 1 /2 teaspoon pepper Garnish: cubed fresh mozzarella cheese & fresh arugula 1. Heat oven to 400 degrees F. Combine ground beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1 /4 inch meatballs. 2. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400 degree oven 18-20 minutes. 3. Remove meatballs from oven. Serve immediately. Add garnish prior to serving. Enjoy!
Molly Babcock Carson No-Bake Energy Bites 1 cup Rolled oats Yi cup Crunchy peanut butter Yi cup mini semi-sweet chocolate chips 1 /3 cup of honey Yi ground flax seed 1 teaspoon vanilla 1 cup toasted coconut Mix in a large bowl oats, peanut butter, chocolate chips, honey, flax seed, vanilla, and coconut. Mix well and roll into balls and put in the freezer to set for 1 hour.
Brooks Lester Dallam Low Carb Baked Mozzarella Sticks Ingredients: 6 Mozzarella sticks 1 /2 cup grated dry Parmesan cheese 1 1 /2 cups fried pork rinds 1 tsp Italian seasoning blend 1 egg 2 tsp water Instructions: 1. Cut Mozzarella sticks in half cross-wise and set aside. 2. Place egg and water in a small shallow dish or pan. Whisk to mix. 3. Crush pork rinds with rolling pin or crush in a blender. Should make about 1 /2 cup pork rind crumbs. 4. Place Parmesan, crushed pork rinds and Italian seasoning in a shallow baking pan. 5. Dip Mozzarella sticks, one at a time, first in egg wash, then crumbs, then repeat both egg wash and crumbs for second coating. 6. Set mozzarella on dish or pan that will fit in the freezer. 7. Freeze for two hours. 8. After two hours, heat oven to 500 degrees. 9. Working quickly cover a baking pan in parchment or grease it. 10. Place frozen mozzarella sticks directly from freezer onto pan. 11. Spray with a light coating of olive oil. (optional) 12. Bake 6-8 minutes, just until coating is brown and cheese is warm and soft. 13. Serve immediately with warm marinara sauce, if desired.
Ashlyn Stone Gray Light Vanilla Cream Cheese Fruit Dip Ingredients: 4 ounces reduced fat cream cheese softened 5-6 ounce container of non-fat vanilla Greek yogurt 11.i teaspoon pure vanilla extract 1 heaping tablespoon of honey, add more if needed Instructions: 1. Use a hand mixer, beat all ingredients until smooth and creamy. Taste and add more honey if you want too. Refrigerate until ready to serve. 2. Serve with fresh fruit of choice. (Can also use for dipping graham crackers and cookies.) Total time is 10 minutes Makes about 1 Ii cups serving Nutritional Facts: 40 k calories Total fat 1 g Saturated fat 1 g Cholesterol 6mg Sodium 57mg Potassium 40mg Total Carbohydrates 4g Sugars 4g Protein 2g Vitamin A 1.3% Calcium 1. 7% lron.1% % values based on a 2000 calorie diet
Katelyn Morris Hall Granola Bars Ingredients: 1/2 white chocolate chips 1 teaspoon pure vanilla extract 1 tablespoon of coconut 2/3 cup of almond butter 1 /2 cup of honey 2 cups oats 1 /3 cup rice crispy cereal 1 /2 cup dried strawberries Instructions: 1. Line an 8x8 inch pan with parchment paper and set aside. 2. In a large pot, melt almond butter, honey, and coconut oil over medium heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. Add vanilla, cinnamon, and salt. 3. Fold in oats, shredded coconut and chopped almonds. Reserving the whole almonds for toppings. 4. Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice. 5. Press down with a spatula one more time so everything is nicely packed and compact. Place the pan in the freezer until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. 6. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Caysie Miner FIRST PLACE Baked Apple Chips Hansford 3 apples (1 Gala, 1 Granny Smith, and 1 Honey Crisp) ground cinnamon stevia sugar substitute 1. Preheat oven 200F degrees. Line two large baking sheets with silicone baking mats. Set aside. 2. Wash and thinly slice the apples. Spread the apple slices onto the baking pans making one single layer. Sprinkle with cinnamon and stevia. 3. Bake for 1 hour, flip the apples over, and bake for another 1-1.5 hours. Turn the oven off and keep the apples inside the oven cools down for 1 hour. This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven. Store apple chips at room temperature in a air tight container for up to 1 week.
Name Ashley Perry SECOND PLACE Avocado Taco Bites Hemphill Ingredients: 1 avocado 1/2 c. ground beef 1 lettuce leaf 2 cherry tomatoes 2 tsp Colby jack cheese Seasoning: 1 Tbs chili powder 1 /4 tsp garlic powder 1/4 tsp onion powder 1 /4 tsp crushed red pepper flakes 1 /4 tsp dried oregano 1 /2 tsp paprika 1 1/2 tsp ground cumin 1 tsp salt 1 tsp pepper Directions: 1. Cook meat until completely brown 2. While meat is cooking, prepare seasoning by adding all ingredients together 3. Once meat is fully cooked, drain and rinse with warm water 4. Put meat back on heat with 3/4 cup water and 1 /2 Tbs seasoning, and cook down until water is evaporated 5. Grate cheese 6. Cut tomatoes into eighths and lettuce into ribbons 7. Stuff 1/4 cup of ground beef into avocados, scooping out the avocados if needed 8. Melt cheese on top of the meat, and place tomatoes and lettuce to taste
Justin Hill THIRD PLACE Southwest Eggrolls Moore 1 Chicken Breast 1 T. Olive Oil 1/2 Red Bell Pepper, minced 4 green onions, minced 1 /3 cup frozen corn 1 cup black beans 5 oz. spinach, thawed and drained 4 oz. can diced green chilis 1/2 tsp. Cumin 1 tsp chili powder 1 tsp garlic powder 1 /2 tsp salt 1 1 /4 cup Monterey Jack cheese 10-8 inch whole wheat tortillas Heat 1 /2 Tablespoon of oil in skillet and saute chicken breast. Set aside until chicken is cool enough to handle. Heat remaining 1/2 Tablespoon of oil in skillet. Add red pepper and onion to skillet and saute for a couple of minutes until tender. Dice the cooled chicken and add to the pan along with the corn, black beans, spinach, green chilis, cumin, chili powder, garlic, and salt. Cook for 5 minutes and stir well to mix all ingredients. Remove from heat. Warm tortillas, spoon in 1/3 cup of the mixture and 2 Tablespoons of Monterey Jack cheese. Fold in the ends of the tortilla and then roll the tortilla over the mixture. Place on baking sheet and bake at 350 degrees for 20 minutes or until tortillas are lightly browned. This recipe makes 10 southwest egg rolls.
Abby Gist Oldham Galaxy Bites 2 graham crackers, processed 1 /4 cup pecans, processed 1 TBS melted butter 1 1/2 cup vanilla yogurt, separated 1 /3 cup raspberries, processed 1/3 cup blueberries, processed 1 /3 cup blackberries, processed Agave syrup to taste Combine graham crackers, pecans and melted butter. Press about 1 tsp into 12 foil lined mini cupcakes. Set aside. In a blender, add 1 cup of yogurt and the raspberries. Blend until smooth. Set aside about a third of this mixture. Add the blueberries to the remaining mixture. Blend until smooth. Set aside about half of this mixture. Add the blackberries to the remaining yogurt. Blend until smooth. In the muffin tins, start with a layer of plain yogurt and top with a layer of your choice of the others. Freeze until set.
Keelyn Meador Randall Honey Lime Quinoa Fruit Salad Ingredients 1 cup uncooked quinoa 1 cup strawberries, sliced 1 cup blackberries 1 cup blueberries 1 mango, diced Honey Lime Glaze 1 /4 cup honey 2 Tablespoons lime juice 1 Tablespoon chopped basil for garnish Instructions 1. Rinse and prepare the quinoa according to the package. Let the quinoa cool to room temperature. 2. In a large bowl, combine quinoa, strawberries, blackberries, blueberries, and mango. 3. To make the glaze; In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil. Serves: 4-6
Travis Huff Wheeler Peanut Butter Protein Balls 2/3 cup creamy peanut butter 1/2 cup dark chocolate morsels 1 cup old fashioned oats 1 /2 cup ground flax seeds 2 tablespoons honey Combine all 5 ingredients in a medium bowl. Stir well to combine. Place in the refrigerator for 15 minutes. This makes the mixture easier to roll into balls. Remove from refrigerator and roll into 12 (1 inch) balls. Stored in the refrigerator for up to 1 week. Servings: 12