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Monday, February 25, 2019

20 Easy Snack Recipes For Lunchtime With Friends

Lunchtime is an important period during the day set aside to take a break from busy mornings and get down to some proper meal.

Lunchtime is best enjoyed with friends and close pals, as it makes the moment more enjoyable and fun. Below are recipes detailing twenty(20) easy and tasty snacks you can prepare for lunch with friends.

They're all so yum, it is bound to strengthen the bond.

Here are -

Some easier snack recipes for lunchtime you can share with  your bosom friends

SNACK 1:

Buffalo Barbecue Chicken Wings

Buffalo Barbecue Chicken Wings Image

INGREDIENTS:
  • 3 lb chicken wingettes & drummettes
  • 1 cup honey barbecue sauce
  • 1 cup buffalo wing sauce
  • Lime and sliced green onions(optional)
YIELD: 3 servings

STEPS:
  1. Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker.
  2. n a small bowl, stir together barbecue sauce and Buffalo wing sauce. Pour over chicken wings. Stir to coat.
  3. Cover; cook on Low heat setting 3 hours.
  4. Set oven control to broil. Spray broiler pan rack with cooking spray. Use slotted spoon or fork to place chicken on a rack in pan. Broil with tops of chicken 3 inches from heat 3 to 4 minutes or until browned, turning halfway through broiling time.
  5. Serve with remaining sauce for dipping. Garnish with lime wedges and green onions
SNACK 2:

Coconut yogurt with chia strawberry jam

Coconut yogurt with chia strawberry jam recipe

INGREDIENTS:
For the homemade coconut yogurt
  • 1-15 ounce can full-fat coconut milk
  • 3 probiotic capsules(dairy-free if needed)
For the simple strawberry jam
  • 1 cup fresh or frozen strawberries(chopped)
  • 1 teaspoon chia seeds
  • 1 teaspoon lemon juice
  • 2 tablespoons maple syrup(optional)
YIELD: 4 servings

STEPS:
  1. Shake the can of coconut milk then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
  2. Stir the probiotic into the coconut milk using plastic, ceramic, or wooden spoon. Cover the jar with cheesecloth or a piece of paper towel and secure it with an elastic band.
  3. Set the jar aside in a warm spot that is out of direct sunlight. After two days, move the jar to your fridge. It will take 8-12 hours for the yogurt to chill and thicken.
  4. Serve your coconut yogurt on its own, with a little maple syrup, or with the chia strawberry jam.
Preparing the chia strawberry jam:
  1. Place the chopped strawberries, lemon juice, chia seeds, and (if using) the maple syrup in a small pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes. Remove from the heat and let the jam cool.
  2. Store in a clean jar in your fridge for up to one week.
SNACK 3:

Banana Ice-Cream

Banana Ice-Cream Recipe

INGREDIENTS:
  • 1 Firm Banana
  • Cream
YIELD: 2 servings

STEPS:
  1. Slice banana and layer on a cookie sheet to freeze with immersed cream.
  2. Remove from freezer and blend in food processor until creamy.
SNACK 4:

Banana, Peanut Butter, And Honey Roll-Ups

INGREDIENTS:
  • 1 Flatout Flatbread
  • 1 tablespoon peanut butter
  • ½ banana
  • ½ tablespoon honey
YIELD: 1 serving

STEPS:
  1. Spread peanut butter on flatbread.
  2. Slice one banana and spread evenly over the flatbread.
  3. Then, drizzle the honey on top.
  4. Roll up & cut in half.
SNACK 5:

Banana, Protein and Almond Milk Smoothie

Banana, Protein and Almond Milk Smoothie Recipe

INGREDIENTS:
  • 1 scoop protein powder
  • 1 cup unsweetened almond milk
  • 1 banana
YIELD: 1 serving

STEPS:
  1. Mix ingredients and blend until smooth.
  2. Add water or ice to adjust consistency to desired thickness.
  3. Serve Chilled.
SNACK 6:

Mediterranean tuna spinach salad

INGREDIENTS:
  • 1½ tablespoon tahini
  • 1½ tablespoon lemon juice
  • 1½ tablespoon water
  • 1 5 ounces can chunk (light) tuna in water (drained)
  • 4 kalamata olives(pitted & chopped)
  • 2 tablespoon feta cheese
  • 2 tablespoon parsley
  • 2 cups baby spinach
  • 1 medium orange(peeled & sliced)
  • BreadCrumbs or Crackers
YIELD: 1 serving

STEPS:
  1. Whisk tahini, lemon juice, and water together in a bowl.
  2. Add tuna, olives, feta, and parsley; stir to combine.
  3. Serve the tuna salad over 2 cups spinach, with the orange on the side.
  4. Eat with breadcrumbs or crackers.
SNACK 7:

Shrimp Cobb Salad

Shrimp Cobb Salad Recipe

Shrimp Cobb Salad Recipe


INGREDIENTS:

  • 3 cups chopped hearts of romaine
  • 5 grape or cherry tomatoes
  • ¼ cup sliced cucumber
  • Freshly ground pepper(to taste)
  • 1 hard-boiled egg(sliced)
  • 2 tablespoons light blue cheese dressing
  • 5 cooked peeled shrimp
YIELD: 1 serving

STEPS:
  1. Combine lettuce, tomatoes, cucumber, egg, and shrimp in a bowl.
  2. Season with pepper.
  3. Toss with dressing and serve.
SNACK 8:

Caprese Avocado Toast

INGREDIENTS:
  • 1 Avocado
  • ½ juice of ½ Lemon
  • Kosher salt
  • Freshly ground black pepper
  • thick slices sourdough, toasted
  • ½cups. halved cherry tomatoes
  • 1cups mozzarella balls
  • Flaky sea salt
  • 2 freshly sliced basil leaves
  • Balsamic Glaze (for drizzling)
YIELD: 2 servings

STEPS:
  1. In a large bowl, mash avocado and lemon juice with a fork and season with salt and pepper.
  2. Spread mashed avocado mixture on toast and top with cherry tomatoes and mozzarella.
  3. Sprinkle with flaky sea salt, garnish with basil, and drizzle with balsamic glaze.
SNACK 9:

Greek Pita Cups

INGREDIENTS:
  • 3 pitas
  • 1 large container garlic hummus(17 oz)
  • 2 tablespoon extra virgin oil
  • ½cup diced cucumber
  • ¼cup chopped pitted kalamata olives
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped dill
  • 1 container crumbled feta cheese(about 3oz)
  • 9 grape tomatoes(halved)
YIELD: 9 servings

STEPS:
  1. Preheat oven to 350 degrees F. Spritz cups of a muffin tin with cooking spray. Slice each pita into six slices, like you'd cut a pizza. Place each triangle in a muffin cup, pressing down gently so it forms a bowl-like shape.
  2. Bake 5 to 7 minutes, or until lightly golden. Let cool for 10 minutes before removing. Fill each cup half-full with hummus.
  3. In a large bowl, combine olive oil, cucumbers, olives, parsley, and dill. Top each hummus cup with a spoonful of the cucumber mixture. Top each with a sprinkle of feta and a grape tomato half.
  4. Serve.
SNACK 10:

Greek Sushi

Greek Sushi Recipe
Greek Sushi Recipe

INGREDIENTS:
  • 1 large cucumber
  • ⅓cup hummus
  • ¼cup crumbled feta
  • ¼cup chopped kalamata olives
  • ¼ cup chopped cherry tomatoes
  • Small sprigs fresh dill
  • Lemon wedges (optional)
YIELD: 12 servings

STEPS:
  1. Using a vegetable peeler, slice cucumber into thin flat strips. Lay slices down on paper towels to drain excess moisture.
  2. On a cutting board or clean work surface, lay two slices on top of each other.
  3. Spread a thin layer of hummus on top of each slice, then sprinkle feta, kalamata olives, and cherry tomatoes on top.
  4. Tightly roll each cucumber slice. Stick a small sprig of dill into each sushi piece.
  5. Squeeze fresh lemon juice on top, if using.
SNACK 11:

Peanut Butter Protein Balls

INGREDIENTS:
  • 1¼cup old fashioned oats
  • ½cup unsweetened shredded coconut
  • ¼cup mini chocolate chips
  • 2 tablespoon chia seeds
  • 2 tablespoon flax seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¾cup natural peanut butter
  • ¼cup honey
  • ½ teaspoon pure vanilla extract
  • 2 tablespoon milk
YIELD: 24 servings

STEPS:
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir oats, chocolate chips, coconut, chia, flax, cinnamon, and salt until combined. Stir in peanut butter, honey, and vanilla. The mixture should be slightly crumbly. If it’s too dry, gradually stir in milk.
  3. Roll mixture into balls then place on prepared baking sheet. Refrigerate until chilled, about 30 minutes.
SNACK 12:

Parmesan squash chips

INGREDIENTS:
For the chips:
  • 4 yellow squash (cut into rounds)
  • ¼cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1 cup panko
  • 1 cup shredded Parmesan
  • 2 tablespoon Freshly chopped parsley
  • ½ teaspoon garlic powder
For the dipping sauce:
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
YIELD: 8 to 9 servings

STEPS:
  1. Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
  2. In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
  3. Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile, make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley.
  4. Season with salt and pepper. Serve chips with dipping sauce.
SNACK 13:

Chicken Avocado Roll-Ups

Chicken Avocado Roll-Ups Recipe

INGREDIENTS:
  • 2 avocados (cubed)
  • Juice of 1 lime
  • 2 cups Shredded chicken
  • 1 bell peppers, seeds, and cores removed (chopped)
  • ½small red onion (chopped)
  • ½cup Shredded Monterey Jack
  • ½cup shredded Cheddar
  • 2 tablespoon sour cream
  • 2 tablespoon finely chopped chives
  • 4 large flour tortillas
YIELD: 8 servings

STEPS:
  1. In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream, and chives and stir until evenly combined.
  2. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1" rolls. Repeat with remaining ingredients.
  3. Serve cold or at room temperature
SNACK 14:

Avocado Hummus

INGREDIENTS:
  • 2 cups canned chickpeas
  • 2 ripe avocados, cored and peeled
  • ⅓cup tahini
  • ¼cup lime juice
  • 2 cloves garlic
  • 3 tablespoon olive oil, plus more for serving
  • ¼teaspoon cumin
  • kosher salt
  • 1 tablespoon Chopped cilantro (for garnish)
  • Red pepper flakes (for garnish)

YIELD: 6 to 8 servings

STEPS:
  1. Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth.
  2. Pour mixture into serving bowl and garnish with cilantro and red pepper flakes.
  3. Drizzle with more olive oil if desired and serve.
SNACK 15:

Creamy Avocado Dip

INGREDIENTS:
  • 2 ripe avocados
  • ½ cup plain Greek yogurt
  • 2 cloves garlic (minced)
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper
  • Pita or tortilla chips and vegetable sticks, for serving
YIELD: 4 servings

STEPS:
  1. In a medium bowl, mash avocados with a fork.
  2. Stir in yogurt, garlic, and lime juice and season generously with salt and pepper.
  3. Serve with chips and vegetables
SNACK 16:

Eggplant bacon

Eggplant bacon Recipe

INGREDIENTS:
  • 1 medium eggplant
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. soy sauce
  • 1 tsp. maple syrup
  • ½ tsp. smoked paprika
  • ½ tsp. Liquid Smoke
  • Freshly ground black pepper
YIELD: 8 to 10 servings

STEPS:
  1. Preheat oven to 300°. Line 2 baking sheets with parchment paper.
  2. Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.
  3. In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke.
  4. Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper.
  5. Bake until eggplant is cooked through and beginning to get crisp, 45-50 minutes.
SNACK 17:

Bunless bacon, egg, and cheese

INGREDIENTS:
  • 2 eggs
  • 2 tbsp. water
  • ½ avocado, lightly mashed
  • 2 slices cooked bacon
  • ¼cup. shredded Cheddar cheese
YIELD: 1 serving

STEPS:
  1. In a medium nonstick pan, place two mason jar lids (centers removed). Spray the entire pan with cooking spray and heat over medium heat. Crack eggs into the centers of the lids and lightly whisk with a fork to break up yolk.
  2. Pour water around the lids and cover the pan. Cook, letting the eggs steam, until the whites are cooked through, about 3 minutes. Remove lid and top one eggs with cheddar. Cook until the cheese is slightly melty, about 1 minute more.
  3. Invert the egg bun without the cheese onto the plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese side-down.
  4. Eat with fork and knife
SNACK 18:

Avocado And Salsa On Ezekiel Toast

INGREDIENTS:
  • ¼ medium avocado
  • 1 slice sprouted bread
  • 2 tablespoons salsa
 YIELD: 1 Slice

STEPS:
  • Toast bread and top with sliced or mashed avocado and salsa

SNACK 19:

Avocado Egg Salad Topped Ezekiel Toast

Avocado Egg Salad Topped Ezekiel Toast Recipe

INGREDIENTS:
  • ¼ avocado mashed
  • 1 large hardboiled egg (chopped)
YIELD: 1 Slice

STEPS:
  1. Mix together avocado and egg with a dash of salt and pepper to taste.
  2. Spread on top of a slice of toasted Ezekiel bread and serve.
SNACK 20:

Baked Apple Chips

INGREDIENTS:
  • 3 large Red Delicious apples, cored
  • 1 tsp cinnamon
  • 2 tbsp sugar
YIELD: Bowlful of Apple Chips.

STEPS:
  1. Preheat oven to 200°F and line 2 baking sheets with parchment paper.
  2. Using a mandolins or sharp knife, slice the apples as thin as possible.
  3. Lay apple slices on parchment paper, making sure not to overlap them, sprinkle mix of cinnamon and sugar onto the sliced apples.
  4. Bake for 40-50 minutes. Then flip apples, add cinnamon to the other side & bake for another 40-50 minutes. They should look shriveled up a bit,  and the plain apples get a little golden brown. They should feel pretty dry to the touch.
  5. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days, but these are best eaten within a couple hours after removing from the oven.

   And there you have it, our top twenty (20) easy snack recipes for lunchtime with friends.
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