Healthier Low-Fat Chex Mix

I ABSOLUTELY  love Chex Mix. Not the kind out of the bag (it's OK), but the homemade kind. I could eat it 'til I'm sick. I just love that buttery, salty taste.

Oh, wait a minute. Buttery? Not good at all for us fat-conscience folk. Salty? Oh no, no, no. Bloating and high blood pressure here I come.

So this year I decided to experiment with the mixture and see if I could make it just as mouth-watering but H-E-A-L-T-H-I-E-R.

The lightened-up version isn't quite as sinful (or addicting) but it tastes great and it's good because it's actually easier to keep my hand out of the bowl.

Here is my recipe for a lighter-version, plus a variation of a Buffalo Chex Mix that is dynamite if you love spicy food like I do.

Lightened-Up Chex Mix

2 2/3 c. Corn Chex
2 2/3 c. Wheat Chex
2 2/3 c. Rice Chex
2 2/3 c. fat-free pretzels
One cup raw almonds


Spray butter flavored Pam or I Can't Believe It's Not Butter Spray on mix.

In a bowl mix:

1/2 Tsp. Garlic powder
2 Tblsp. Worcestershire sauce
Dash of Season salt

Toss the buttered cereal mix in the seasoning blend and spread on an ungreased baking sheet.
Bake at 250 degrees for 2 hours. Stir every 15 minutes.

To make the Buffalo Spice Low Fat Chex Mix, substitute 2 1/2 Tblsp. hot sauce for the worcestershire sauce and one packet of Fat-Free Ranch Dressing or Dip mix for the seasonings. Add in 2 tsp. celery seed and toast as directed above.

Hungry for Hummus?

I don't know about you, but I just love Hummus. I eat it with crackers, pita chips, raw veggies, and as a spread on sandwiches. It is hearty, tasty and best of all, healthy! My husband likes it but says he wishes it had a different name. Something about the word hummus bothers him (maybe we've seen Zohan too many times!).

Hummus is a very healthy alternative to fat-laden dips. With its protein and heart-healthy olive oil, it really can't be beat.

Here is my recipe for one of my favorites: Cilantro and Lemon Hummus. Make some for a snack or the next time you're having a few guests over. Serve with any type of whole grain cracker or pita chips. Or you can always make your own pita chips (less salt and they taste better). Either way, try the Hummus. You'll be glad you did!

Cilantro and Lemon Hummus


Ingredients:

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini (sesame seed paste, can be omitted if you don't have it)

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon cilantro, finely chopped

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food
processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly
mixed and smooth.

Place in serving bowl and drizzle very lightly with olive oil. Garnish with extra cilantro (optional). Cover and refrigerate unused portions. Will keep up to a week.

Nutritional  Information

Serving Size 8 ounce 1 tbsp (14g)
Amount per serving:
Calories 23 Calories from Fat 12
Total Fat 1g 2
Saturated Fat 0g 
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 53mg 
Total Carbohydrates 2g
Dietary Fiber 1g
Protein 1g