Don’t we all love to munch out on something? Unfortunately, that’s where the pounds and kilos can add up. Love handles may be useful but they are unhealthy once they get beyond a certain point. Don’t let this happen to you. It doesn’t mean you have to give up your snacks it just means you have to change them for something a little more healthy. Buy fruit or eat raw veggies, for example. Or you could try some of the recipes down below and add a whole new dimension to the snack attack.

Cranberry Delight Salad

This one is a simple mix-and-serve recipe. It’s great as either an appetizer or side dish.

1 can whole cranberries 1 can crushed pineapple (drained)

1 – 8 oz. Cool Whip topping (thawed)

1/2 cup chopped walnuts (optional)

8 oz. cream cheese (at room temperature)

2 tbsp. mayonnaise 2 tbsp. sugar

1. Blend cream cheese, mayonnaise and sugar.

2. Fold in all other ingredients.

3. Put in refrigerator and serve chilled.

Cucumber Dip

Try this dip if you want a little variety. It’s very easy to make.

It tastes great with Fritos, pretzels, and almost any veggies.

1 cup chopped cucumber (no seeds)

1 cup chopped green pepper (no seeds)

1 cup chopped celery 1/2 cup chopped onion

2 pounds cream cheese 2 tbsp. mayonnaise Dash of salt

1. For best results, chop the cucumber and peppers by hand.

2. Mix ingredients one day before serving. Refrigerate, but do not freeze.

Taco Dip

Looking for a healthy munchie during movie or hockey night

that’s not going to add pounds and is healthy for you? Just try

the one below.


2 cups sour cream 8 oz. cream cheese, softened 1 packet taco seasoning 1 tbsp. garlic powder


1 head lettuce, chopped 1 tomato, diced

1 green pepper, diced green onion, diced

black olives, sliced or diced

2 cups finely shredded cheddar cheese

1. Prepare the mixture.

2. In a 13×9 dish, put on a light layer of lettuce. Spread the sour cream/cream cheese mixture over that.

3. Then add another layer of lettuce.

4. Add all the toppings and then top with shredded cheese. Refrigerate until ready to use.

5. Dip with chips.

Raspberry Souffle Delight

2/3 cup seedless raspberry spreadable fruit 1 tbsp. fresh lemon juice 4 large egg whites (1/2 cup)

1/2 tsp. cream of tartar

1 tsp. vanilla extract

2 tbsp. sugar

1. Preheat oven to 375 degrees F.

2. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.

3. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound. Beat in vanilla. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.

4. With rubber spatula, fold one-third of whites into raspberry mixture until well-blended, then fold in remaining whites.

5. Spoon mixture into 1 1/2-quart souffle dish; gently spread evenly.

6. Bake 15 to 18 minutes or until souffle is puffed and lightly browned. Serve immediately.

Layered Seafood Killer

All I can say is I love it!

2 packages (8 oz. each) cream cheese, softened 2 tbsp. mayonanaise 1 tsp. cayenne pepper 1/2 tsp. garlic powder 1 tsp. dijon mustard

1/2 cup sliced green onions, green part only

3/4 cup diced tomato

1 pound lump crab meat

1 /2 cup shredded Cheddar cheese

1. In medium bowl, cream together cream cheese, mayonnaise, cayenne peppers, garlic powder and mustard. Evenly spread in bottom of pizza pan or 12-inch round tray.

2. Sprinkle onions and tomatoes over cream cheese mixture.

3. Top with crab meat and Cheddar cheese.

4. Serve with assorted crackers or plain tortilla chips.

Curried Vegetables

I love the taste of curry no matter what the season. This is a great way to add a little zest to your veggies and surprise your guests.

1 zucchini thickly sliced 1 carrot sliced or coarsely grated 1 large onion sliced 1 head of broccoli or cauliflower 1 tsp. virgin olive oil I tsp. butter

1 can light coconut cream 1 tbsp. curry powder (your preference)

1. Heat oil and butter in large non-stick frying pan or skillet.

2. Sauté onions until just tender.

3. Add zucchini and other vegetables and sauté until golden brown.

4. Remove from frying pan and place in a large baking dish.

5. Place 1 tbsp. curry powder in frying pan and stir until all liquid absorbed and it lets oil go.

6. Add coconut cream and mix well.

7. Pour this mixture through the vegetables in baking dish and place in pre-heated oven at 350 degrees and bake for 30-45 minutes.

Sports Bars with Dried Fruit and Peanut Butter

No I didn’t forget you sports fanatics. Whether you are out in the bush, exercising or playing some sport, this is a great source of energy.

3 cups puffed whole grain cereal 1/2 cup walnuts, chopped 1/4 cup chopped pitted dates 1/4 cup chopped dried tart cherries 1/4 cup raisins

1/3 cup creamy peanut butter 1/4 cup honey 1/4 cup light com syrup Nonstick vegetable oil spray

1. Preheat oven to 350°F. Spray 9-inch square metal baking pan with nonstick spray.

2. Mix cereal, walnuts, dates, cherries, and raisins in medium

3. Combine peanut butter, honey, and com syrup in heavy small saucepan. Bring to boil, whisking constantly until mixture bubbles vigorously and thickens slightly, about 1 minute.

4. Pour peanut butter mixture over cereal mixture in bowl; stir to blend.

5. Transfer mixture to prepared pan; press to compact.

6. Bake until golden around edges, about 10 minutes.

7. Cool completely. Cut into 2 1/2×1 1 /2-inch bars. (Can be prepared 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.) Makes about 18 bars.

Dried Fruits and Nuts

This one’s for the do-it-yourself people. 1 like making my own trail mixes because 1 add a little more of what I like and decide what I want as the filler. This one is based on mendiants, a traditional French Christmas dish that consists of almonds, figs, hazelnuts, and raisins.

1 cup dried apricots

1/2 cup dried dates (preferably Medjool)

1/2 cup walnut halves 1/2 cup natural pistachios 1/4 cup dark raisins 1/4 cup golden raisins

1 In a bowl toss ingredients to combine well. Makes 3 cups.