Snack Bar
From MSN Lifestyle:
Scott Uehlein, Canyon Ranch corporate chef, spends his days making good-for-you fare yummy. Here, 10 secret-weapon ingredients he suggests keeping in your kitchen, plus ways to use them.
1. Jarred roasted red peppers
Chop peppers; toss with fresh basil, olive oil, and balsamic vinegar for a quick salad.
Top turkey burgers and sandwiches.
Rating: 9
2. Canned diced chile peppers
Toss into a low-sodium vegetable soup for zip.
Melt low-fat cheese over baked tortilla chips and top with black beans, salsa, and a sprinkle of chile peppers.
Rating: 7
3. Canned artichoke hearts in water
Chop and mix with herbs and low-fat cream cheese to spread on whole-grain breads.
Rinse; toss with olive oil, garlic, salt, and pepper; roast at 425˚F until crisp on edges.
Rating: 4
4. Frozen berries
Blend with low-fat yogurt for fruit smoothies.
Sprinkle over pancake batter in the skillet.
Rating: 8
5. Frozen raw peeled shrimp
Sauté with vegetables until cooked through.
Cook, chop, and add to an omelet.
Rating: 0
6. Dried cranberries
Add to a stir-fry.
Stir into chocolate-chip cookie dough before baking.
Rating 8 1/2
7. Capers
Sprinkle over fish with a squeeze of lemon.
Make a pasta sauce with tomato sauce, capers, olives, garlic, and lemon zest.
Not Yet Rated
8. Canned beans
Process garbanzo beans (a.k.a. chickpeas) with sesame tahini, lemon juice, and garlic for a quick hummus.
Add black beans to a low-fat cheese quesadilla.
Rating: 10
9. Salsa
Mix with brown rice for a zesty side.
Use as pizza sauce.
Rating: 10 1/2
10. Couscous
Use in stuffed peppers.
Cook a few minutes longer than instructed, add minced onion, garlic, parsley, and rosemary, and form into 3-inch cakes. Sauté and serve with low-fat sour cream.
Rating: 9 1/2
Ratings are my own. I don't eat seafood and I've never had capers.
