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Archive for January, 2010

Dr. Kracker’s No-Bake Macadamia Cherry Cookies

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

Directions

  1. Place Dr. Kracker Cherry Semolina Crackers into a large Ziploc bag; mash into a crumb-like texture.
  2. Place macadamia nuts in a food processor; process for 2 minutes or until they form a crumb texture.
  3. In a large mixing bowl, combine cracker crumbs, cranberries, apricots, honey and macadamia crumbs; mix well.
  4. Mold into 1 inch balls and roll in coconut flakes.
  5. Place into the refrigerator for 2 hours before serving.
  6. Enjoy!

Posted January 3rd, 2010 | No Comments »

Dr. Kracker’s Zucchini Frittata

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

  • ½ cup Dr. Kracker Klassic 3 Seed Crackers
  • 1 cup water
  • 3 Tbsp. olive oil
  • 2 cloves garlic, peeled
  • 1 red bell pepper, chopped
  • 4 zucchini, cut into ½ inch slices
  • 1 cup mushrooms, chopped
  • 5 eggs
  • 2 scallions, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. crushed red pepper
  • Sea salt and pepper, to taste
  • 1 cup shredded low- fat mozzarella cheese
  • Toppings: Greek plain yogurt, salsa and guacamole

Directions

  1. Preheat oven to 350 degrees.
  2. Place Dr. Kracker Klassic 3 Seed Crackers into a large Ziploc bag and mash until they form a crumb texture.
  3. In a large skillet, combine water, olive oil, red pepper, zucchini and garlic; cook until tender; approximately 7-8 minutes.
  4. Drain water and discard garlic. Add onion and mushrooms; cook until onion is transparent.
  5. Add eggs and stir; season with scallions, cilantro, crushed red pepper, sea salt and pepper.
  6. Continue to cook until egg is firm.
  7. Sprinkle with cheese.
  8. Bake for 15 minutes. Remove from oven and let stand to slightly cool before cutting into wedges and serving.
  9. Serve with your choice of Greek plain yogurt, salsa and guacamole.
  10. Enjoy!

Posted January 3rd, 2010 | No Comments »

Dr. Kracker Salmon Patties

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

  • 2 Tbsp. lemon juice
  • 1 tsp. chili powder
  • Sea salt and pepper, to taste
  • 5 Tbsp. olive oil
  • 1 egg
  • 1 (15 ounce) can of salmon
  • 2 scallions, chopped
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh basil, chopped
  • ¼ cup roasted red peppers, chopped
  • 2 Tbsp. salsa
  • 3/4 cup Dr. Kracker Sunflower Cheddar Crackers
  • 5 cups fresh baby spinach

Directions

  1. In a small jar, combine lemon juice, chili powder, sea salt and pepper. Add 3 Tbsp. olive oil; shake to combine.
  2. In a large bowl, beat egg. Drain can of salmon and add to the egg along with scallions, parsley, basil, roasted red peppers, salsa, ½ cup Dr. Kracker Sunflower Cheddar Crackers cracker crumbs, sea salt and pepper; mix well with hands.
  3. Shape into patties approximately ½ inch thick.
  4. In a large non-stick pan, heat 2 Tbsp. olive oil over medium heat.
  5. Coat salmon patties with remaining cracker crumbs; cook until golden brown, approximately 4-5 minutes per side.
  6. Place patties over spinach. Shake dressing again and pour over salmon and spinach.
  7. Enjoy!

Posted January 3rd, 2010 | No Comments »

Dr. Kracker Vegetable Bake

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

  • ½ cup Dr. Kracker Hummus Maximus Crackers
  • 4 medium eggplant
  • 3 medium tomatoes
  • 3 medium onions
  • 3 large zucchini
  • 3 Tbsp. olive oil
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh basil, chopped
  • 2 Tbsp. oregano
  • 1 tsp. lime juice
  • 1 tsp. balsamic vinegar
  • ½ cup low-fat ricotta cheese
  • Sea salt and pepper, to taste

Directions

  1. Preheat oven to 325 degrees.
  2. Place Dr. Kracker Hummus Maximus Crackers into a large Ziploc bag and mash until they form a crumb texture.
  3. Slice eggplants into rounds; sprinkle with sea salt. Set aside.
  4. Blanch tomatoes for 1 minute in boiling water; then peel and slice into rounds. Peel onions and slice into rounds. Slice zucchini into rounds.
  5. In a baking dish, alternate between eggplant, tomatoes, zucchini and ricotta cheese stacking the veggies side by side.
  6. Mix together olive oil, lime juice, balsamic vinegar, herbs, sea salt and pepper. Pour mixture over stacked vegetables and bake for 45 -50 minutes or until vegetables are done.
  7. Remove from oven and serve warm.
  8. Enjoy!

Posted January 3rd, 2010 | No Comments »

Dr. Kracker Spicy Bean Burgers

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

  • 1 cup water
  • 1 cup Dr. Kracker Fired Roasted Crisps Crackers
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tsp. chili powder
  • ½ tsp. cinnamon
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 2 cloves garlic, minced
  • 1 cup onions, chopped
  • 1 ½ cups brown rice, cooked
  • 1 large Roma tomato, chopped
  • Sea salt and pepper, to taste
  • Toppings: Whole grain buns, arugula, tomato, Greek plain yogurt

Directions

  1. In a small microwave-safe bowl, combine water with Dr. Kracker Fired Roasted Crisps Crackers, cover and cook for 5-6 minutes or until crackers are softened. Set aside to cool.
  2. In a large mixing bowl, combine all ingredients; mix well with hands.
  3. Form into patties about ½ inch thick.
  4. Spray a nonstick skillet with cooking spray over medium heat. Add patties and cook for approximately 5 minutes per side or until golden brown.
  5. Enjoy atop a whole grain bun with lettuce, tomato and a dollop of Greek plain yogurt.

Posted January 3rd, 2010 | No Comments »