Peanut Butter CC Protein Balls

Appetizers, Snacks & Sides, Recipes

These taste like a combination of Cookie Dough and Peanut Butter Cookies. YUM!

Lets talk about how to cook with protein powder! The key to using protein in your recipes is picking a protein that is 1) high quality and 2) that you enjoy the taste of. No matter what anyone says, if you don’t like the taste of the protein in a shake, you probably won’t like it in a recipe. Not all protein is created the same either, some are more chalky, some have less flavor etc. In order for these to taste the best, choose the protein you enjoy the most.

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

INGREDIENTS  

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)

INSTRUCTIONS 

  • Combine all ingredients in a mixer until dough is sticky and bunching together.
  • Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Peanut Butter CC Protein Balls

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)
  1. Combine all ingredients in a mixer until dough is sticky and bunching together.

  2. Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Snack

Easy Spicy Mango Cilantro Salsa

Appetizers, Snacks & Sides, Recipes

INGREDIENTS  

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion

INSTRUCTIONS 

  • Dice Jalapeno and Red Onion.
  • Mince Cilantro.
  • Chop Mango
  • In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.
  • NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Easy Spicy Mango Cilantro Salsa

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion
  1. Dice Jalapeno and Red Onion.

  2. Mince Cilantro.

  3. Chop Mango

  4. In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.

  5. NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Side Dish

Bacon Onion Potato Nibbles

Appetizers, Snacks & Sides, Recipes

Who doesn’t love potatoes? I found these micro potatoes the other day and I love them. I don’t know if I love them because of their size or just how fun they are but they are a new staple in my house.

Instructions:

  • Preheat oven to 400°F – The reason we transfer the potatoes is because it allows for them to continue to cook and gives the outside a slight crispy edge without causing them to wilt.
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper. I don’t recommend using butter as a substitute because it can burn too easily and change the taste of the potatoes.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through. You don’t want to add these too early because it will overcook the onions and burn the bacon. I choose to use bacon bits so that the potatoes are not as greasy. Some choose to cook potatoes right in the bacon grease but I don’t do this for two reasons: 1) The nibbles are so small so they end up getting very greasy which can be messy and 2) Olive oil fat is healthier than bacon fat. Although, some don’t believe in cooking olive oil at these temperatures.
  • Once the potatoes are done, you can serve in skillet or transfer. I would recommend transferring to a new dish if you have company over because the skillet will be very hot and you don’t want your guest to accidently touch it… because they will.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

EQUIPMENT

  • Skillet
  • Oven

INGREDIENTS  

  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Bacon Onion Potato Nibbles

  • Skillet
  • Oven
  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits
  1. Preheat oven to 400°F

  2. Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.

  3. Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.

  4. Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.

  5. CAUTION: Do not touch the skillet with bare hands, it is hot. Don't place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

Appetizers, Snacks & Sides, Dessert, Recipes

Gluten Free, Dairy Free, Oat Free and Keto Friendly… WHATT! Does it even taste good? YES! These mini muffins are so good that the reason there is only a small batch is because I ate half the batter. They are ready in under 30 minutes and are friendly to most diets, making them a great snack if you are having people over. The “sugar” that is used is by Swerve so it is friendly to most Keto diets and people that are regulating insulin.

Instructions

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

INGREDIENTS  

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries

INSTRUCTIONS 

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries
  1. Preheat oven to 350°F and line or spray mini muffin baking sheet.

  2. In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.

  3. Carefully fold in the strawberries.

  4. Fill each muffin container up so they are about ¾ full.

  5. Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don't dry out.

  6. Top with sliced strawberries and enjoy!

Spicy Corn Riblets – Air Fried

Appetizers, Snacks & Sides, Recipes

Corn riblets are such a fun way to serve your traditional corn on the cob. You can make them as simple as you want such as just adding butter and salt or you can season with your favorite seasonings. In this recipe, I made a Spicy Corn Riblet to add to a Mexican style dinner.

Instructions:

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. To do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn. I don’t suggest cutting the corn by laying it flat on the cutting board because it will flatten the bottom side and break open the kernels.
  • Mix all the spices and seasonings in a small bowl, rub the corn with olive oil (plain or infused such as Calabrian Chile Pepper & Garlic Extra Virgin Olive Oil) and then cover in seasoning. Make sure to get the seasoning on all the corn and in between as many kernels as possible. This will allow it to hold the flavor.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

EQUIPMENT

  • Air Fryer

INGREDIENTS  

  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes

INSTRUCTIONS 

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.
  • Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through

Spicy Corn Riblets – Air Fried

  • Air Fryer
  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes
  1. Preheat your air fryer on 380°F.

  2. Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.

  3. Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.

  4. Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

Side Dish

Caprese Cucumber Salad

Appetizers, Snacks & Sides, Recipes

This super simple salad is a perfect side for your next BBQ or Italian dinner. It takes less than 10 minutes to prepare and is very refreshing. You can eat it as is, serve it with bread or add cold pasta in it.

INGREDIENTS  

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze

INSTRUCTIONS 

  • Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.
  • Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Caprese Cucumber Salad

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze
  1. Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.

  2. Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Appetizer

Brie, Pear and Caramelized Onion

Appetizers, Snacks & Sides, Dinner, Recipes

This Brie, Pear and Caramelized Onion Pizza is a sweet and savory meal that can be served as a snack, appetizer or as the meal! The recipe can can make 1 medium-large pizza or two small ones. I had made two small ones as featured in the photos. Feel free to buy pre-made crust to make your life even more simple. Enjoy!

INGREDIENTS  

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear thinly sliced
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water

INSTRUCTIONS 

  • Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.
  • Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.
  • While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.
  • Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.
  • Roll out the dough into either 1 or 2 pizzas. Shape doesn’t necessarily matter unless you care about aesthetics.

Toppings & Cooking

  • Preheat oven with pizza stone in it at 425°F
  • On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.
  • Slice Brie into small, thin slices and layer on top of the pears.
  • Top with caramelized onions and drizzle with Honey.
  • Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Brie, Pear and Caramelized Onion Pizza

Brie, Pear and Caramelized Onion Pizza. Sweet and Savory. This makes about 2 small Pizza's or one medium-large pizza

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear (thinly sliced)
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water
  1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.

  2. Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.

  3. While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.

  4. Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.

  5. Roll out the dough into either 1 or 2 pizzas. Shape doesn't necessarily matter unless you care about aesthetics.

Toppings & Cooking

  1. Preheat oven with pizza stone in it at 425°F

  2. On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.

  3. Slice Brie into small, thin slices and layer on top of the pears.

  4. Top with caramelized onions and drizzle with Honey.

  5. Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Appetizer, Main Course
pizza

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Garlic Parmesan Roasted Artichoke

Appetizers, Snacks & Sides, Recipes

Artichokes are pretty simple to make and a great snack but they do require patience. It takes a little over an hour and half from start to finish but the end result is a great garlic parmesan roasted artichoke.

INGREDIENTS  

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese

INSTRUCTIONS 

  • Preheat oven 425°F.
  • Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 
  • Drizzle with lemon and then drizzle with melted butter or oil, 
  • Top with salt and pepper, red pepper flakes, parsley and cheese.
  • Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 
  • Cover in foil and cook at 425F for 1 hour and 25 min.

If you are up for it, add a tasty sauce for the artichoke by Plating’s + Pairings.

Garlic Parmesan Roasted Artichoke

Roasted Artichoke with Garlic, Parmesan, Parsley and a dash of heat!

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese
  1. Preheat oven 425°F.

  2. Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 

  3. Drizzle with lemon and then drizzle with melted butter or oil, 

  4. Top with salt and pepper, red pepper flakes, parsley and cheese.

  5. Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 

  6. Cover in foil and cook at 425F for 1 hour and 25 min.

Appetizer, Snack

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Mozzarella Stuffed Meatballs

Appetizers, Snacks & Sides, Recipes

Mozzarella stuffed meatballs are something that I have wanted to make for a while as an appetizer. I love pasta but I am always trying to come up with new, fun and tasty appetizers. Top the meatballs with a mozzarella pearl for aesthetics and place on one of Joseph’s Mini Pita Bread.

Tips & Recommendations:

  • Cooking the meatballs – To reduce the amount of grease or oil from the meatballs, place meatballs on a rack that has a baking sheet under it to catch the grease. This will ensure they cook all the way through but don’t sit in the grease while cooking.
  • Meatball Size – If you are making these as an appetizer, you want the meatballs on the smaller size so that they can be eaten in one or two bites. However, if you are making these to put in pasta, you can use more meat or double up on the mozzarella. You will just want to ensure you firmly close the meatball around the mozzarella pearl so that it doesn’t ooze out.
  • Assembly – Avoid assembling the appetizer too far in advance because the marinara sauce will make the pita bread soggy. You will want to assemble immediately before serving or serve with the marinara on the side for easy dipping.
  • Sauce – You want to focal point of this appetizer to be the meatball. In saying that, you don’t want a sauce that overpowers the meatball. Stick with a simple marinara or a pasta sauce that doesn’t have a lot of additives such as Ragu Traditional Pasta Sauce.

INGREDIENTS  

Meatballs

  • 1 lb Ground Beef
  • 2 Egg
  • 3 Garlic Cloves Minced or Pressed
  • ⅔ Cup Italian Bread Crumbs or Seasoned Panko
  • 4 oz Mozzarella Pearls
  • ⅓ Cup Grated Parmesan or Romano Cheese
  • Salt and Pepper to taste

Remaining

  • 1 Pack Joseph’s MINI Pita Bread
  • ½ Cup Marinara
  • 1 tbsp Olive Oil
  • Garlic Powder to taste

INSTRUCTIONS 

  • Preheat oven to 400°F and spray baking sheet with non-stick spray
  • Combine all meatball ingredients in a bowl and combine until eggs are completely absorbed, about 5 minutes.
  • Use about 1½ tbsp. of meat ball mixture and roll into ball, press a hole in the middle and place a pearl of mozzarella in the middle. Close hole and roll until shaped.
  • Place meatballs on baking sheet about 1 inch apart from one another.
  • Cook at 400°F for 15-20 minutes, turning half way through.

Pita Bread

  • Lay mini pita bread on a cooling/baking rack, drizzle with olive oil and sprinkle with garlic powder.
  • Bake at 400°F for 10-15 minutes. Take out and let cool.

Assembly

  • Once meatballs cool slightly, using a tooth pick, put one mozzarella pearl on tooth pick and then a meatball, dip the meatball in marinara sauce and place on pita bread.

Mozzarella Stuffed Meatballs

Italian meatballs stuffed with mozzarella and served over pasta or on mini pita breads for an appetizer.

Meatballs

  • 1 lb Ground Beef
  • 2 Egg
  • 3 Garlic Cloves (Minced or Pressed)
  • ⅔ Cup Italian Bread Crumbs or Seasoned Panko
  • 4 oz Mozzarella Pearls
  • ⅓ Cup Grated Parmesan or Romano Cheese
  • Salt and Pepper (to taste)

Remaining

  • 1 Pack Joseph's MINI Pita Bread
  • ½ Cup Marinara
  • 1 tbsp Olive Oil
  • Garlic Powder (to taste)
  1. Preheat oven to 400°F and spray baking sheet with non-stick spray

  2. Combine all meatball ingredients in a bowl and combine until eggs are completely absorbed, about 5 minutes.

  3. Use about 1½ tbsp. of meat ball mixture and roll into ball, press a hole in the middle and place a pearl of mozzarella in the middle. Close hole and roll until shaped.

  4. Place meatballs on baking sheet about 1 inch apart from one another.

  5. Cook at 400°F for 15-20 minutes, turning half way through.

Pita Bread

  1. Lay mini pita bread on a cooling/baking rack, drizzle with olive oil and sprinkle with garlic powder.

  2. Bake at 400°F for 10-15 minutes. Take out and let cool.

Assembly

  1. Once meatballs cool slightly, using a tooth pick, put one mozzarella pearl on tooth pick and then a meatball, dip the meatball in marinara sauce and place on pita bread.

Appetizer, Main Course
Italian

BLTT Cucumber Rolls

Appetizers, Snacks & Sides, Lunch, Recipes

Looking for a cute, simple snack to serve at your pool party or to have later today? These BLTT Cucumber Rolls are simple, easy, refreshing and KETO! Save the carbs with this bacon, lettuce, tomato and turkey roll up. A snack wrapped in a cucumber shell to add that extra flavor and crunch that we all love.

Tips & Tricks

  • Cucumber – You want to ensure that the cucumber slices are thin enough so that they don’t snap when rolling. You should either use a thick peeler or a sharp knife and cut the strips so that they are about 1/8th inch thick. You won’t be able to use the 2-3 in the very center due to the seeds falling out but you can throw those pieces in a salad for dinner so you don’t waste anything.
  • Bacon – To make this as easy as possible, buy fully cooked bacon such as Boars Head Fully Cooked Bacon.
  • Tooth Pick – When placing the tooth pick in the roll to keep them from falling apart, you want to make sure you have a little extra cucumber at the end so that it doesn’t rip under tension.

INGREDIENTS  

  • 1 Cucumber Sliced length wise, ⅛ in thick
  • Oven Roasted Turkey Lunch Meat
  • Cheddar Cheese Slices cut into ⅓
  • Cherry Tomatoes, quartered length wise
  • Iceberg Lettuce
  • Bacon
  • Tooth Picks
  • Pepper to taste

INSTRUCTIONS 

  • Using either a sharp knife or a peeler, thinly slice or peel the cucumber length wise so that you have strips of cucumber that are flexible and long.
  • Cut sliced cheese into three pieces, about the same width of the cucumber and lay one down on a piece of cumber, top with ½ piece of cooked bacon, a piece of lettuce that is similar sized, turkey and ¼ of the cherry tomato.
  • Start from one side and roll the cucumber and toppings into a circle and in together using a tooth pick.
  • Note: You will want to ensure that there is not too much filling or the cucumber will not wrap all the way around. You should be able to get 7-8 rolls per cucumber if sliced thin enough.

BLTT Cucumber Rolls

Save the carbs with this bacon, lettuce, tomato and turkey roll up. A snack wrapped in a cucumber shell to add that extra flavor and crunch that we all love.

  • 1 Cucumber (Sliced length wise, ⅛ in thick)
  • Oven Roasted Turkey Lunch Meat
  • Cheddar Cheese Slices (cut into ⅓)
  • Cherry Tomatoes, quartered length wise
  • Iceberg Lettuce
  • Bacon
  • Tooth Picks
  • Pepper (to taste)
  1. Using either a sharp knife or a peeler, thinly slice or peel the cucumber length wise so that you have strips of cucumber that are flexible and long.

  2. Cut sliced cheese into three pieces, about the same width of the cucumber and lay one down on a piece of cumber, top with ½ piece of cooked bacon, a piece of lettuce that is similar sized, turkey and ¼ of the cherry tomato.

  3. Start from one side and roll the cucumber and toppings into a circle and in together using a tooth pick.

  4. Note: You will want to ensure that there is not too much filling or the cucumber will not wrap all the way around. You should be able to get 7-8 rolls per cucumber if sliced thin enough.

Appetizer

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