Lunch & Snack Recipes

This is a collection of the lunch recipes and snack recipes submitted

Cheese Garlic Pastrami Bagel

1 Bagel

Pastrami

Cheese

Garlick

Butter

Information:

Origin: I like Pastrami.

Estimated Cost To Make: $15

Meal Type: Lunch

Serving Size: 2

Steps/Directions

Toast your bagel for 4 minutes. Cut up 1 piece of Garlic. Melt 8 in. of butter. Mix butter and Garlic. Get your Pastrami and Cheese. Get your bagel and add your Garlic butter to the bagel. Next, add some cheese. Add however much Pastrami you want then add some more Cheese on top of the Pastrami. Then toast your bagel for 2 more minutes

Festive Corn and Broccoli

1 pkg. (16 oz) Frozen Chopped Broccoli, thawed

1 can (11 oz) Canned Corn, drained

1/4 cup Butter, cubed 1 tsp. Dried Basil

1/2 tsp, Salt 1/8 tsp. Garlic Powder

1/8 tsp. Pepper

Steps/Directions

In a medium sauce pot, combine the broccoli, corn, and butter. Cook over medium heat until the butter melts. Stir in the basil, salt, garlic powder, and pepper. Cover and cook until the vegetables are tender, about 8 minutes, stirring occasionally.

Information:

Estimated cost to make: $10.00

Origin: Family favorite recipe

Meal Type: Side dish

Serving Size: 4 servings

Jalapeño Popper Dip

4 ounces diced Jalapeños, (one can) well drained

8 ounces of Cream Cheese, softened

1 cup Sour Cream

1 tsp. Garlic Powder

2 cups Shredded Cheddar Cheese

3/4 cup Shredded Parmesan Cheese Topping: 1 cup Panko bread crumbs 4 Tbsp. Melted Butter 1/4 cup Shredded Parmesan Cheese 1 Tbsp. Chopped Fresh Parsley

Steps/Directions

Cream together the cream cheese, garlic powder and sour cream until fluffy. Add cheddar cheese, 3/4 cup parmesan cheese and diced jalapeños. Mix well then spread into an 8 x 8“ baking dish. Combine the topping ingredients and sprinkle this over the cream cheese mixture. Bake at 375° for 15 to 20 minutes or until hot and the breadcrumbs are golden brown. Serve with crackers or your favorite chips.

Information:

Meal Type: Appetizer

Serving Size: 12 servings

Bacon Brown Sugar Little Smokies

1 pound Bacon

1 (16 ounce) package Little Smokie Sausages

1 cup Brown Sugar

Information:

Meal Type: Appetizer

Serving Size: 12 servings

Steps/Directions

Cut bacon slices into thirds and wrap each piece around a little smokie sausage. Secure the wrapped bacon with toothpicks that have been dipped in water. Arrange the sausages on a foil lined baking sheet and sprinkle generously with brown sugar. Bake in a 350° oven until the bacon is crisp and the brown sugar is melted, about 20 to 30 minutes. Serve and enjoy!

Orange Ambrosia Salad

1 (11 ounce) can of Mandarin Oranges, drained

1 (8 ounce) can of Crushed Pineapple, drained

1 (6 ounce) box Orange Jell-O

16 ounces Cottage Cheese

8 ounces Frozen Whipped Topping, thawed

Steps/Directions

Combine all ingredients through cottage cheese then fold in the whipped topping. Chill for at least 3 hours before serving.

Information:

Origin: We always have this at Thanksgiving!

Meal Type: Side dish

Serving Size: 6 servings

Spiced Garbanzo Beans

1 15-oz. can of garbanzo beans, rinsed and drained

2 TBSP. vegetable oil

1 tsp. ground coriander

1/4 tsp. cayenne pepper

1/4 tsp. salt

1 TBSP. flour

Steps/Directions

Preheat oven to 425 degrees. In a medium bowl combine all the ingredients together. Spread on a rimmed baking sheet and roast at 425 degrees for 30 minutes or until crisp. If they start to pop they are done! Cool. Store in an airtight container.

Information:

Meal Type: Snack

Carrot Ginger Almond Pate

4 medium carrots, shredded

1 cup sliced almonds

2 Tbsp. grated ginger

4 Tbsp. lemon juice (about 2 lemons)

1 tsp. salt

1/2 cup water, as needed

1 Tbsp. honey

1 Tbsp. tahini (optional)

Lettuce leaves

Steps/Directions

in a food processor or blender blend carrots and almonds until a coarse chunky mixture is obtained. Add ginger, salt, honey and blend. Add enough water until mixture is smooth - may not need the entire 1/2 cup. Tahini may be added to thicken if needed. Refrigerate overnight. Place some on a lettuce leaf and roll up.

Information:

Meal Type: Snack or Lunch

Slow Cooker Boiled Peanuts

2 lbs raw peanuts

2 qts water

1/3 cup kosher salt

Information:

Origin: I have found boiled peanuts to be a fun and delicious snack and always welcome at gatherings. (Make sure you provide a convenient place for shell disposal.) These are easier to make than having to watch a pot on the stove. And you can control the saltiness and tenderness of your peanuts.

Meal Type: Snack

Steps/Directions

Rinse in a colander if peanuts need cleaning. Put in a slow cooker. Add salt to the water and mix thoroughly. Pour over peanuts and stir. Cover and cook on high for 5-6 hours or until desired tenderness. Check during cooking to see if additional water is necessary. When done, drain and serve

Grilled Caprese Quesadillas

4 (8 inch) Flour Tortillas

6 ounces Fresh Mozzarella Cheese, sliced

2 Tomatoes, sliced and patted dry

1/3 cup Fresh Basil, julienned

1/4 cup Pitted Greek Olives

Chopped Pepper to taste

Information:

Meal Type: Lunch

Serving Size: 2 servings

Steps/Directions

Layer one-half of each tortilla with cheese and tomatoes; sprinkle with basil, olives, and pepper to taste. Fold tortillas to close. Grill over medium-high heat until tortillas are lightly browned and the cheese is melted, 2 to 3 minutes per side. Or heat a nonstick skillet over medium-high heat, spray with pan spray, and follow the same cooking directions as above.

Gold Fish Snack Mix

1 bag of Original Goldfish

1 bag Pretzel Goldfish

1 bag Chili Cheese Fritos

1 C. cashews

1 C. butter

1/3 C. brown sugar

1/2 tsp. garlic powder

1 tsp. chili powder

1/2 tsp. baking soda

Steps/Directions

Line a large cookie sheet with parchment paper. Mix the first 4 ingredients together in a large bowl. Melt butter. Add sugar, garlic, and chili powders. Boil for 2 minutes. Add baking powder to the mixture and stir. (Mixture will foam.) Immediately pour the butter mixture over the ingredients in the bowl. Stir well to coat. Bake at 250 degrees for 30 minutes. Stir mixture every 10 minutes. Cool. Store in an airtight container.

Information:

Meal Type: Snack

Chicken and Cheese Quesadillas

4 Flour Tortillas

1 cup Cooked Shredded Chicken, canned or rotisserie work well

1/2 cup Shredded Cheddar Jack Cheese

1/4 cup Mild Green Chilies Salsa, Sour Cream, and Guacamole as desired for dipping

Information:

Meal Type: Lunch

Serving Size: 2 servings

Steps/Directions

Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add a tortilla and sprinkle with half the chicken, half the cheese, and half the green chilies. Place another tortilla on top and press down. Cook the tortilla until golden brown and crispy and the cheese has melted, flipping once to crisp both sides. Remove from skillet and repeat with remaining ingredients. Cut into wedges and serve with salsa, sour cream, and or guacamole as desired.

Ham and Cheese Sliders

3/4 cup melted Butter

1 & 1/2 Tbsp Dijon Mustard

1 & 1/2 tsp Worcestershire Sauce

1 & 1/2 Tbsp Poppy Seeds

1 tsp Onion Powder

12 Sandwich Rolls (Kings Hawaiian Sweet Rolls work well)

1 pound thinly sliced Deli Ham

1 pound thinly sliced Deli Swiss Cheese

Information:

Meal Type: Lunch

Serving Size: 12 Sliders

Steps/Directions

Grease a 9” x 13” baking dish. Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds, and onion powder in a bowl. Slice the rolls horizontally to separate all the tops from the bottoms. Arrange the bottom pieces in the baking dish. Layer the ham onto the rolls and then layer the Swiss cheese onto the rolls. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls. Bake at 350° until the rolls are lightly browned and the cheese has melted about 20 minutes. Slice through the ham and cheese layers to separate into individual sliders and serve.