Football season is in full swing with the pre-game rituals even at home. This always involves food; and I’ve been craving for snacks. Most chips aren’t an option for me. While potatoes are delicious, their glycemic index is extremely high. They naturally have plenty of sugar which spikes blood sugar. The simple carbohydrate makes it easier for the body to break down and put it into your bloodstream quickly in the form of a large amount of glucose. This keeps your blood sugar high for longer periods of time. So the trick is to find healthier snack options.
I found these cheesy, crispy snacks that I adore. I go to the grocery store without intending to buy them. I still end up with a bag that has two serving sizes. The problem comes with the price of five dollars per bag. Of course, my impulse control problem is another problem and means that the bag doesn’t last longer than the time it takes to get out to the car and eat, usually the entire bag.
My solution was to re-create the recipe in my kitchen. But wait! I've started to realize I have several recipes that are good for around football season and tailgating. So as I come up with good football recipes, I’m going to mark them with a football player in the recipe picture.
So what’s healthy about cheese? It's actually a matter of food quality. As you read the ingredients on the food label, pay close attention the first few ingredients. The food is mostly composed of these ingredients. You won't find large quantities of the ingredients listed at the end. Milk, cheese, and cream are good ingredients. If you can't pronounce the ingredients, it's spooky. Here are some ingredients that shouldn't creep you out...
Ingredients:
2 cups grated cheddar cheese
1/2 tsp paprika
1/2 tsp ground oregano
1/2 tsp ground rosemary
Directions:
Preheat the oven to 275 degrees.
Mix the oregano, paprika, and rosemary in a small bowl.
Mix all the ingredients in a storage container with a lid. Close & shake to coat the cheese.
Place the mix in a muffin tin with just enough to fill each muffin cup 1/4 of the way.
Cook for 20 - 25 minutes.
Remove using a butter knife. Slide it around the edge and underneath the rounds to loosen them up.
Place on a paper towel covered plate for 5 minutes to cool.
Just remember to enjoy in moderation and be curious playing with other flavor ideas. Here are some possibilities... Finely chopped fresh veggies are an option. I recommend trying 4 teaspoons of onion, 4 teaspoons of red pepper, or 1 teaspoon of garlic. With fresh vegetables, you’ll need to cook them a little longer. I recommend cooking them for 25 minutes for these variations. You could substitute with mozzarella cheese, with 1/2 teaspoon parsley, 1/4 teaspoon of ground lemon balm or ground lemon thyme for a sweet lemony flavor.
Thank you for reading. If this recipe finds its way into your home, please let me know. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.