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 greens and grains in their daily meals. You can start small by snacking on nutritious dishes made out of fresh fruits and vegetables only. So clear your fridge and kitchen of all things junk and start making these quick vegetarian recipes you can enjoy as snacks:
All-Veggie Delicious Nachos
What you need:
- 1 bag tortilla chips
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 3/4 cups refried beans
- 1 cup shredded lettuce
- 1 cup jalapeno salsa
- 1 cup shredded pepper jack cheese
- 1/2 cup sliced black olives
In a saucepan over medium heat, stir refried beans and salsa together for 5 minutes or until well-blended and heated through. Line a rimmed baking sheet with heavy duty aluminum foild then arrange tortilla chips on the sheet. Pour refried beans mixture over tortillas then top with green bell pepper, onion and cheese. Bake on a re-heated oven broiler for 3-5 minutes or until cheese has melted. Garnish with lettuce and olives before serving.
Slow Cooker Buffalo Chicken Dip
What you need:
- 2 cups reduced fat ranch salad dressing
- 2 cups reduced fat cream cheese, softened
- 1 1/2 cups hot buffalo wing sauce
- 1 cup seasoned chicken-style vegetarian strips, diced
- 1 cup Colby-Moneterey Jack cheese blend, shredded
Mix together ranch salad dressing, cream cheese, hot buffalo wing sauce and vegetarian strips in a slow cooker. Cook on low, stirring occasionally, for 1 to 2 hours or when cheese has completely melted. When ready, stir in shredded Colby-Monterey Jack cheese. Best served with whole wheat bread slices or vegetable sticks.
Butter-Garlic Mushrooms
What you need:
- 4 cloves garlic, peeled and crushed
- 2 cups fresh mushrooms
- 2/3 cup vegetable oil
- 1/3 cup tarragon vinegar
- 2 tablespoons butter
- 2 tablespoons water
- 1 tablespoon white sugar
- 1 small packet dry Italian-style salad dressing mix
- 6 drops hot pepper sauce
Melt butter in a saucepan over low heat then cook mushrooms for 5 minutes or until browned. Place in a bowl. On a separate bowl, whisk together garlic, vegetable oil, tarragon vinegar, water, white sugar, Italian-style salad dressing mix and hot pepper sauce. Pour mixture over cooked mushrooms. Cover and refrigerate for at least 8 hours before serving. Serve with toasted bread slices.
Look forward to snack time with these delicious vegetarian snack recipes!
