Tasty Tuesday – Two Easy Snacks

Mini Stuffed Peppers Entire recipe (4 stuffed peppers): 104 calories, 1.5g fat, 241mg sodium, 15.5g carbs, 5.5g fiber, 5.5g sugars, 11g protein — PointsPlus® value 3* Fill your peppers with vegetarian taco meat for adorable snacks loaded with protein, fiber, and flavor! They’ll make your mouth proud to be attached to a person who feeds it so well… Prep: 10 minutes      Cook: 15 minutes Ingredients: 4 sweet mini bell peppers (each about 2 1/2 inches long) 1/4 cup finely chopped onion 1/2 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms) 1/4 tsp. taco seasoning mix Directions: Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Slice off and discard the stem end of each pepper. Remove and discard seeds. Place peppers on the baking sheet. Bake for 4 minutes. Flip peppers. Bake until soft, about 4 more minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 2 minutes. Add soy crumbles, and sprinkle with taco seasoning. Cook and stir until onion is soft and crumbles are hot, about 2 more minutes. If needed, blot away excess moisture from peppers. Fill with soy crumble mixture. Eat up! Asian Peanut Slaw 1/4th of recipe (about 1 heaping cup): 89 calories, 4.5g fat, 198mg sodium, 9g carbs, 2.5g fiber, 5.5g sugars, 3g protein — PointsPlus® value 2* It’s too darn easy to make this yummy scoopable snack — only four ingredients, people! Prep: 5 minutes Ingredients: 4 cups bagged cole slaw mix 1 cup chopped sugar snap peas 1/3 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse) 2 tbsp. chopped peanuts Directions: In a medium-large bowl, combine all ingredients. Toss to coat, and enjoy! MAKES 4 SERVINGS

Thank you Hungry Girl for two more awesome recipes.  They might even fit into my no gluten, no dairy and no sugar regime.  If you make them, let me know what you think.

Have a ThirtyOne-derful day!