Waisting Time

I like to snack.  A lot.  Sometimes too much.  I never rarely go from one meal to the next without a nibble in between.  But I try to make them healthy.  Mostly.  And tasty.  And as much as I can I try to use my snacking as a way to increase my vegetable intake.  (Green bean fries, anyone?)

So I was intrigued when I was offered the chance to sample and review a snack that appeared to be both potentially tasty and healthy and… wait for it… vegified!  This was one offer that made me sit up and say, “Hmmm.”

And after I tried them, I sat up and said, “Mmmm.”

So let me tell you about Snikiddy®.  The company and their products were created by a mother and daughter team “for families actively looking for healthier foods that satisfy their snack cravings.”  “Healthy meets tasty.”  Sounds like snacking perfection to me:)

My husband and I were given three different products to sample, one from each of the product lines: Baked Fries, Cheese Puffs, and Eat Your Vegetables™.

My husband’s review:  “They’re good.”  When I asked him if he’d buy them for himself, he responded that it depended on price.

My review:  “They’re good.”  Let me tell you a bit more…

Let’s start with the Baked Fries; we had the cheddar cheese flavor.  They were tasty.  They reminded me of Andy Capp’s Fries, a flashback to my childhood.  (Does anyone else remember those?  Do they still make those?!)  They weren’t all that different in taste (just in texture) from the Grilled Cheese Puffs we tasted.  Also yummy.  It’s been years since I’ve had a traditional cheese puff but my guess is that this more nutritional version would be a great stand-in.  Both of these cheesy snacks packed a lot of flavor.

My favorite snack (and also my husband’s), and the one I had been most eager to try, was the Eat Your Vegetables™.  We were given the Sea Salt flavor and I’d have happily sampled them all.  This was one tasty chip!  (Or, in our case, thanks to shipping, chip crumbs.)  And what I really love is that each 1 oz. serving (13 chips) contains a full serving of vegetables!  (According to the product label the veggies include beans, potato, carrot, and sweet potato.  And, of course, all sorts of other non-veggie ingredients as well.)

Because I was curious (and since I’m all about getting the most volume for my snacking calories when possible,) I measured out a portion of each snack to compare serving sizes.  All are 1-ounce and contain between 120-130 calories.  You get the most bang for your buck with the Cheese Puffs and the least with the chips.

You might be wondering if I’d buy these for myself.  Honestly, probably not.  I’d be very tempted by the Eat Your Vegetables™ chips, but “temptation” is a four-letter word in my book.  And, as you know, moderation and I are still working hard to become friends.  What seems to work best for me is to just not keep any “snack food” in the house at all, no matter how healthy.  If it’s here, I’ll want it.  If it’s here, I’ll sometimes (or all the time) choose it over my typical snacks (mostly veggies, fruit, and fat-free cheese).  And for those wondering how I did with these snacks staring me in the face… I ate two fries, two puffs, and a whole serving of the chips.  Moderation in action:)

If you are looking for a healthier “junk food” substitute for yourself or your family, I would definitely recommend you give these a try.

And, to help you do just that, Snikiddy® is sponsoring a giveaway to one lucky reader which will include not only a box of their yummy snacks, but also a $25 grocery gift card. 

Giveaway guidelines:

• You must be a US Resident 18 years of age or older.
• Leave a comment below telling your favorite healthy snack or which Snikiddy® product you would most like to try.
• You can get up to two more entries by liking the Snikiddy® Facebook Page and/or following Snikiddy® on Twitter.
• You can get up to two more entries by linking to this giveaway post on Facebook and/or Twitter.
• You only need to leave one comment below; just be sure to tell me if you’ve taken the extra steps and which ones, so I’ll have an accurate count.
• The contest ends Monday, April 30.  I’ll choose a winner using an online random number generator and announce them in a future blog post (and I’ll also send an email).

And for everyone who doesn’t enter or win but who’d like to try the snacks, look for the coupon on the Snikiddy® website.

Now for the full disclosure part:  Three bags of snacks were provided to me at no charge; I received no additional gifts or compensation and was under no obligation to write a favorable review.

Happy snacking!

P.S. – Somebody please remind me to buy these when I host book club next year!

I am not known for my culinary expertise.  Okay, I’ll admit it, I’m not known for any domestic skills at all!  Martha Stewart I am not.  But I do have a few recipes that are, well, maybe not foolproof, but let’s say if I can make them with a thumbs up, then anyone can:)

This post came about because several readers requested my Mexican Chicken Crock Pot Casserole recipe after I mentioned it in my Sprat post.  I’ve gotten good feedback from those who tried it and since I made it again just the other night, I thought “why not whip out my camera and take a photo for the blog?”  Really.  That’s what I thought:)

So, for your eating pleasure, this and a few other recipes I’ve been making lately… (And apologies – I am also not known for my photography skills!)

Mexican Crock Pot Chicken 

I found this on my “diet forum” where it’s included as a South Beach Diet friendly meal.  My modifications are in italics.

5 chicken breasts (I use less now that DH isn’t sharing) 
1 (15 1/2 ounce) can black beans, drained (I double this)
1 cup frozen corn
6 ounces sliced black olives, drained (I’ve never added this since DH is not a fan)
1/2 onion, chopped (I double this)
1/2 red bell pepper, chopped (I at least double this, maybe more, and add halfway thru cooking so they get less soft)
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese (I use half this amount and fat free)
1-2 tablespoon taco seasoning (I’ve always used 2)

1.  Add all ingredients to crock pot EXCEPT cream cheese (and not peppers if you plan to add them later).
2.  Cook on high for 4-6 hours or low for 8 hours. (4 on high has always been long enough when I make it)
3.  Add the cream cheese to top of cooking chicken mixture for last 30 minute of cooking.  Stir in before serving.

I like mine with a bit of fat-free sour cream on top.  It’s also nice garnished with some shredded cheese.  I eat it as is but you could add tortillas or something similar.

Hungry Girl Sloppy Joe Stir-Fry Slaw

You can find the original recipe here.  My notes follow the recipe below. 

8 ounces raw lean ground turkey
one 12-oz bag (about 4 cups) broccoli slaw
1 cup Hunt’s Manwich Original Sloppy Joe Sauce

1.  Bring a skillet sprayed with nonstick spray to medium-high heat on stove.  Add turkey, cook and crumble until browned and full cooked.
2.  Add slaw and sauce to skillet; stir to mix.  Continue to cook for about 6 minutes, stirring occasionally, until sauce is hot and slaw has just softened.

Per Hungry Girl, this makes 4 servings, but I divide it into only three.  The ground turkey at my store comes in 20 ounce packages so I use half of that and freeze the rest for next time. 

Karen’s Low-Cal, Low-Carb, Protein-Packed, Heart Healthy PanFakes

This recipe is actually my own creation, adapted from several others I’ve seen over the years.  Lately it has been my daily breakfast.  I like mine with some sugar-free maple syrup.  It would be great with berries and could be used like a crepe.  Full disclosure:  this makes a pretty light meal, despite being the size of a dinner plate!

1/3 cup egg substitute
2 tablespoons ricotta cheese; I use fat-free
1 tablespoon ground flax
1/2 packet artificial sweetener
dash of vanilla
cinnamon to taste
optional:  chia seeds

Mix all the ingredients well.  Heat a non-stick pan with the “non-stick aid” of your choice.  (I prefer Smart Balance Spread since it is good for my cholesterol, adds a bit of a buttery taste and works well.  I’ve also misted with olive oil which doesn’t work as well.)  Pour in batter and cook as you would a pancake.

Chocolate “Ice cream free” Milkshake

This recipe also comes from my diet forum but I have no idea where it originated. 

1/2 cup part-skim or low fat ricotta cheese (I use fat free)
1/2 to 2/3 cup skim milk (I use 1/2 and lately it’s been unsweetened almond milk)
2 teaspoons cocoa powder
3 packets Splenda (I’m using a stevia product)
1/2 teaspoon caffeine-free instant coffee
Splash of vanilla
Ice (as much as it takes to make a nice thick icy shake; I use about a cup)
Optional:  I add a dash of Davinci sugar-free syrup, any flavor works
Optional:  I sometimes add chia

Put all ingredients in a blender and blend until thoroughly mixed.

And there you have it!  Enjoy:)

Do you have any “fake” recipes of your own?  Do you like to cook?  Can you throw things together without a recipe?