Crab Dip

1 lb. artificial crab meat
1/2 cup chopped celery (2 to 3 stalks)
1/2 cup chopped green onions (3 scallions)
salt and pepper
mayo (to the desired consistency)
crackers

Mix all together. Serve with Ritz Crackers or Tollhouse Crackers

Glazed Carrots

16 oz. bag of baby carrots
1/2 cup water
1 1/2 Tbsp. butter
1 1/2 Tbsp. brown sugar
salt and pepper to taste
1/2 tsp. dill weed

1.  Bring carrots, water, butter and brown sugar to boil in a pan over medium-high heat.
2.  Turn to low and simmer for approximately 6 minutes.
3.  Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.
4.  Remove from heat.  Sprinkle salt, pepper and dill
5.  Enjoy!

Deviled Eggs

6 eggs
1/4 cup mayonnaise
1 tsp. white vinegar
1 tsp. yellow mustard
1/8 tsp salt
ground black pepper to taste
smoked paprika and fresh dill weed for garnish

Hard boil eggs. Let them cool to touch. Slice them in half. Save the whites.  Scoop the yolk along with the other ingredients in a bowl and mix together.  Dollup back into whites and add paprika and dill weed for garnish. 

Serves: 12

 OR

6 hard-boiled eggs
salt and pepper
2 Tbsp mayonnaise
1 Tbsp yellow mustard
2 Tbsp dill pickle relish (can also use sweet pickle relish)
paprika

1.  Peel shells of of the hard boiled eggs and slice in half (lengthwise)
2.  Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.  Using a fork, mash the yolks into small pieces.  Add the mayonnaise, mustard, and relish to the yolks and mix until well combined and creamy.
3.  Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half.  Repeat until all egg whites are filled.  Lightly sprinkle with paprika and keep in the fridge until ready to serve.

Serves:12

Best snacks for mindful eating and staying in control

trail mix
peanut butter celery sticks
hard boiled eggs
yogurt with berries
almonds
veggies with humus
avacado
sliced apples with peanut butter
turkey rollup
cottage cheese
cheese and whole grain crackers
tuna salad
popcorn
no bake energy bites

Carmel Popcorn

1 cube butter
1 cup sugar
1/3 cup karo syrup
1/3 cup water
1/2 tsp. vanilla
popcorn

Heat until soft ball stage and add vanilla after.  Pour on popcorn. Mix.

*recipe from Lisa Bawden

Rainbow Fruit Salad with Honey Lime Dressing

Cut up:
1 lb. strawberries
2 mangos
4 kiwis
2 bananas
12 oz. blueberries

Dressing:
2 Tbsp. honey
1 Tbsp. lime juice

Mix together and spoon over fruit. Mix and Enjoy!

Fluffy Old Fashioned Pancakes

1 1/2 cups flour
3 1/2 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
1 1/4 cups milk
1 egg
3 Tbsp. melted butter

Mix dry ingredients.  Make a well, put in wet ingredients and mix well. 
* I often double the recipe

Sweet and Sour Meatballs

1 jar (12oz.) chili sauce
1 1/2 cups grape jelly
2 lb. (32 oz.) frozen meatballs

1.  Pour meatballs into crockpot. Combine jelly and chili sauce in small bowl. Pour over meatballs.
2.  Cook on low 3-5 hours or until meatballs are heated through
3.  Serve with toothpicks

Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1 1/4 cups brown sugar
3/4 cup sugar
1 Tbsp. vannilla
2 eggs
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 1/4 cup mini semisweet chocolate chips, divided

1.  Preheat oven to 350 degrees
2.  In a large bowl, cream together butter, brown sugar and sugar.
3.  Add vanilla and eggs and combine
4.  Fold in flour, baking soda and salt
5.  Mix in 2 cups of minichocolate chips
6.  Spray a sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan
7.  Sprnke remaining 1/4 cup chocolate chips on top
8.  Bake for 20-25 minutes or until middle is set up and edges are golden brown
9.  Let cool and cut into squares