Triscuit Pairings

I am always looking for low calorie snack ideas. Triscuit is one of my go to crackers. The fine folks at Nabisco shated these pairing ideas so I wanted to share them with you.  Happy Eating,  Nana



Credit goes to Nabisco for their photo copyright. I am not associated with Nabisco.

















Chocolate Banana Snack Cake


This easy-to-make snack cake has deep chocolate taste. For more banana flavor and a slight crunch, top the cake with crumbled banana chips before baking. You can sell the cake whole or package individual pieces.
16 servings (serving size: 1 piece)
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
2 large eggs
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar (optional)


Preheat oven to 350°.

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape applesauce into a bowl using a rubber spatula.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add applesauce and banana, beating until blended. Add eggs, 1 at a time, beating well after each addition. Beat in coffee and vanilla.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and remaining ingredients except powdered sugar, stirring well with a whisk. Add flour mixture to egg mixture; stir just until combined. Scrape batter into an 8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar, if desired.

Dana McCauley
APRIL 2006

Nutritional Information

Calories 128
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 22.5 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 106 mg
natalieh8’s Review
Wonderful! I used a mix of half whole wheat flour and half all purpose. Used 1.5 large bananas. I skipped the coffee, and instead added 1/2 tsp almond extract for a nice nutty flavor. Served warm with reduced fat vanilla ice cream- WOW!!

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Pasta with Roasted Summer Vegetables and Basil

Pasta with Roasted Summer Vegetables and Basil


A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Prep: 10 mins
Total Time: 50 mins
Servings: 4

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick

  • 2 pints grape or cherry tomatoes
  • 2 red onions, halved lengthwise and sliced 1/2 inch thick
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves


  1. Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.

  2. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.

  3. Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

© Copyright 2016, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Recipe: Turkey Panini Sandwiches

2 tablespoons fat-free mayonnaise

4 teaspoons basil pesto

8 (1-ounce) thin slices sourdough bread

8 ounces sliced cooked turkey breast

2 ounces thinly sliced provolone cheese

8 (1/8-inch-thick) slices tomato

Cooking spray


Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Credit: Shared by My



Recipes: 8 Ways to Make Hummus

Hello Everyone,

If you are  like me sometimes you just crave good hummus!
Usually I get my husband Dave our grocery shopper to pick up a little tub or two.
My favorite is Crushed Red Pepper Hummus, any brand will do.
What I finally decided is to keep the ingredients on hand for when I what to whip us my own version.
So I took to Pinterest to find these 8 recipes of this delectable treat.
I hope you enjoy making your own hummus.
Happy Eating,


Hummus one

Avocado Hummus Dip | 1 can of garbanzo beans, drained and rinsed 1 avocado, cubed juice from 1/2 of a lime 1 tablespoon olive oil 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin BLEND

Edamame Hummus: Combine edamame (green soybeans) and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain. Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food processor; process until smooth. Add parsley, and process until blended. Serve with pita wedges.

Guacamole Hummus! Ingredients: 1 cup cooked garbanzo beans, drained 1 very ripe avocado, sliced 3 tbsp tahini 1/2 lime, juiced 1/2 lemon, juiced 1/3 cup fresh cilantro 3 whole garlic cloves 1/2 tsp salt 1/4 tsp black pepper 1/4 cup extra virgin olive oil

Hummus Recipe One 15-ounce can chickpeas (garbanzo), rinsed and drained well juice from 1 lemon (about 1/4 cup) 3/4 teaspoon kosher or sea salt 1-2 cloves garlic, very finely minced 1/4 cup plain yogurt 3 tablespoons extra virgin olive oil, plus more for drizzling 1/4 teaspoon smoked paprika minced fresh parsley

Bacon Scallion Hummus 4 slices bacon 1 (15-oz.) can chickpeas, drained and rinsed 1/3 cup tahini (sesame paste) 2 Tablespoons fresh lemon juice 2 garlic cloves, chopped 1/4 cup water 2 Tablespoons chopped scallions (green and white parts), plus additional for garnish 1/4 teaspoon black pepper 1 teaspoon salt

Garlicky Hummus

Ingredients 2 heads of garlic 1 can (15-ounce) garbanzo beans, rinsed and drained 1/4 cup freshly squeezed lemon juice (from 2 lemons) 1 tablespoon extra-virgin olive oil 1/4 cup part-skim Ricotta cheese 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika Pinch allspice 1/3 cup fresh flat-leaf parsley.
Recipe from Martha Stewart Living Magazine.

Roasted Garlic Hummus Yield: 2 cups Prep Time: 5 min Cook Time: 30 min Ingredients: 1 head garlic 1 (16-oz.) can chickpeas, drained and rinsed 1/3 cup tahini (sesame paste) 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil 1 teaspoon ground cumin 3 Tablespoons water 3 Tablespoons minced parsley

Easy hummus spiral wraps… “The last time I made these wraps I did Bullseye Spiral Wraps (soy cream cheese and roasted red peppers) super yummy. And here’s the recipe I used today.. Today’s Easy Hummus Spiral Wrap Ingredients: 2-3 Tbsp Roasted Red Pepper Spread handful of shredded carrots handful of baby spinach splash of lemon juice/olive oil fresh ground pepper edamame soy beans avocado slices How To: * Spread the hummus. * Add the ingredients in a thinly spread layer – distribute evenly. * Roll up your lavish bread wrap – tightly. Slice into 1 inch thick rounds. Serve.

Credit: All recipes were taken from Pinterest.

Recipe: Mediterranean Hummus

“>Mediterranean Hummus
Mediterranean Hummus
Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilies, garnished with some tomatoes, olives, chili powder, and parsley.

1  can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp. Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp. sea salt
1/4 cup chopped parsley
red chili powder
half dozen each green and black olives
1/2 – 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3  cup extra virgin olive oil

* Note: Tahini – (tahina or t’hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.

1.  Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occasionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).

2.  Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.

3.  Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.

Serve with pita, chapatti, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.

Credit: Recipe by  mhelhanee shared on

Healthy Dip: Edamame Dip

Hi Yall,
I wanted to share a little bit about my love of Hummus.
Being always on the lookout for ways to make my own dip here is one I found.
Did you know that Edamame is high in fiber, low in fat and 1/2 cup provides 17% of your recommended daily protein.

Stay warm and happy eating,

Edamame Dip

1  pound frozen edamame
1  teaspoon onion salt
1/2  teaspoon garlic powder
1/4  teaspoon hot sauce ( you decide hot to you want to go.)
1/4  cup Olive oil
1/4  cup water


In a food processor, combine the thawed shelled edamame, onion salt, garlic powder, hot sauce and process until smooth.
With processor running, drizzle in 1/4 cup olive oil and 1/4 cup water.
Serve with whole grain crackers or whole grain chips.
Keep remaining dip in refrigerator.

credit: Photograph of edamame is property of

Recipe: Sauteed Kale


  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup  vegetable stock or water
  • Salt and pepper
  • 2 tablespoons  red wine vinegar


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Per serving: Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein:  6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligrams
Credit: Recipe is property of Bobby Flay, © 2014 Television Food Network G.P. All Rights Reserved.

Vegetable Recipe: Garlic Roasted Carrots

Garlic Roasted Carrots


3 medium carrots cut into 1/4 inch slices
1  teaspoon olive oil
2  garlic cloves, quartered


Preheat oven to 400 degrees F.
In a 1 quart shallow baking dish combine carrots, 1 tablespoon water, the oil and garlic; baked cover for 10 minutes until carrots and garlic is tender.
Makes 4 servings


Slow Cooker Recipe: Easy Pepper Steak

So-Easy Pepper Steak

2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
Salt and black pepper

1 14 1/2 – ounce can Cajun, Mexican, or Italian-style stewed tomatoes; undrained

1/3 cup tomato paste with Italian seasoning

1/2 teaspoon bottled hot pepper sauce

1 16 – ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)

Hot cooked whole wheat pasta (optional)


1. Trim fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper. Place meat in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine undrained tomatoes, tomato paste, and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve with hot cooked pasta. Makes 8 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 196 cal., 5 g total fat (2 g sat. fat), 54 mg chol., 411 mg sodium, 9 g carb. (1 g fiber, 3 g sugars), 27 g pro.

Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.