Chapter 14: Snack Time Favorites

Griddled Quesadillas

P.T.: 15 minutes

Ingr.: 4 large flour tortillas, 2 cups shredded cheddar cheese, 1 cup cooked chicken (shredded), 1/2 cup black beans, 1/2 cup corn, 1/4 cup red onion (chopped), 1/4 cup cilantro (chopped), salsa and sour cream for serving.

Servings: 4

M. of C.: Griddling

Procedure: Place tortillas on a flat surface. Sprinkle cheese, chicken, black beans, corn, red onion, and cilantro on half of each tortilla. Fold tortillas in half. Cook on a preheated Blackstone griddle over medium heat until golden and crispy, about 2-3 minutes per side. Cut into wedges and serve with salsa and sour cream.

N.V.: Good source of protein, calcium, and dietary fiber.

Sweet and Spicy Chicken Bites

P.T.: 25 minutes

Ingr.: 1 lb boneless chicken breasts (cut into bites), 1/2 cup flour, 1/4 cup honey, 2 tbsp soy sauce, 1 tsp chili flakes, salt and pepper, cooking oil for griddling.

Servings: 4

M. of C.: Griddling

Procedure: Season chicken bites with salt and pepper, dredge in flour. Mix honey, soy sauce, and chili flakes for the sauce. Cook chicken on the griddle with oil until golden and cooked through, about 10 minutes. Toss cooked chicken in the sauce. Serve hot.

N.V.: High in protein; honey adds natural sweetness.

Grilled Cheese Sandwiches with Tomato Soup

P.T.: 20 minutes

Ingr.: 8 slices of bread, 4 tbsp butter, 8 slices of cheddar cheese. For soup: 2 cups tomato soup (canned or homemade).

Servings: 4

M. of C.: Griddling

Procedure: Butter one side of each bread slice. Place 2 slices of cheese between two slices of bread, buttered sides out. Cook on the griddle until golden brown and cheese melts, flipping once. Heat tomato soup in a pot on the griddle. Serve sandwiches with soup.

N.V.: Sandwiches are a good source of calcium; tomato soup provides vitamin C.

P.T.: 30 minutes

Ingr.: 1 lb pizza dough, 1 cup marinara sauce, 2 cups shredded mozzarella cheese, toppings (pepperoni, mushrooms, bell peppers), olive oil.

Servings: 4-6

M. of C.: Griddling

Procedure: Divide pizza dough into small balls. Flatten each ball into a mini pizza base. Cook bases on the griddle with olive oil until golden, flipping once. Top with marinara sauce, cheese, and other toppings. Cover with a lid and cook until cheese melts.

N.V.: Provides carbohydrates, protein, and calcium.

Loaded Nachos with Grilled Toppings

P.T.: 20 minutes

Ingr.: 1 bag of tortilla chips, 2 cups shredded cheddar cheese, 1/2 lb ground beef, 1/2 cup black beans, 1/4 cup jalapenos (sliced), 1/4 cup red onion (chopped), salsa, sour cream, guacamole for serving.

Servings: 4-6

M. of C.: Griddling

Procedure: Cook ground beef on the griddle until browned. On a large tray or platter, spread tortilla chips. Sprinkle cooked beef, black beans, jalapenos, red onion, and cheddar cheese over chips. Place the tray on the griddle, cover with a lid, and cook until cheese melts. Serve with salsa, sour cream, and guacamole.

N.V.: High in protein and fiber; provides a variety of vitamins and minerals.

Crispy Potato Skins

P.T.: 40 minutes

Ingr.: 4 large russet potatoes, 2 tbsp olive oil, 1 cup shredded cheddar cheese, 1/2 cup bacon bits, 1/4 cup green onions (chopped), sour cream for serving.

Servings: 4-6

M. of C.: Griddling

Procedure: Pre-bake potatoes until tender. Cool, halve, and scoop out the insides, leaving a thin layer of potato. Brush skins with olive oil, season with salt. Grill on the Blackstone griddle until crispy, about 4-5 minutes per side. Sprinkle with cheese and bacon, grill until cheese melts. Top with green onions and serve with sour cream.

N.V.: High in vitamin C and potassium; cheese adds calcium.

Mini Blackstone Sliders

P.T.: 30 minutes

Ingr.: 1 lb ground beef, 12 mini burger buns, 6 slices of cheddar cheese (quartered), lettuce, tomato slices, ketchup, mustard, salt and pepper.

Servings: 12 sliders

M. of C.: Griddling

Procedure: Season ground beef with salt and pepper, form into small patties. Grill patties on the griddle for about 3 minutes per side. Place cheese on patties during the last minute of cooking. Toast buns on the griddle. Assemble sliders with lettuce, tomato, a beef patty, ketchup, and mustard.

N.V.: Source of protein and iron; vegetables add vitamins.

Recipe 8: Griddled Hummus with Pita Bread

P.T.: 20 minutes

Ingr.: 1 can chickpeas (drained), 2 tbsp tahini, 1 garlic clove, lemon juice, 2 tbsp olive oil, salt, paprika, 4 pita bread rounds.

Servings: 4

M. of C.: Griddling

Procedure: Blend chickpeas, tahini, garlic, lemon juice, olive oil, and salt until smooth. Spread hummus on the griddle and cook for a few minutes until warm and slightly crispy. Sprinkle with paprika. Grill pita bread on the griddle until warm. Serve hummus with grilled pita bread.

N.V.: Rich in protein, fiber, and healthy fats from olive oil and tahini.

Grilled Fruit Skewers with Yogurt Dip

P.T.: 15 minutes

Ingr.: 2 cups mixed fruit (pineapple, strawberries, bananas), 1 cup Greek yogurt, 2 tbsp honey, 1 tsp vanilla extract, skewers.

Servings: 4

M. of C.: Griddling

Procedure: Thread fruit onto skewers. Grill on the Blackstone griddle until lightly charred, about 2-3 minutes per side. Mix Greek yogurt with honey and vanilla for the dip. Serve fruit skewers with yogurt dip.

N.V.: Fruits provide vitamins and antioxidants; yogurt offers protein and probiotics.

BBQ Chicken Flatbread

P.T.: 30 minutes

Ingr.: 2 flatbreads, 1 cup cooked chicken (shredded), 1/2 cup BBQ sauce, 1 cup shredded mozzarella cheese, 1/4 red onion (thinly sliced), 2 tbsp cilantro (chopped).

Servings: 4

M. of C.: Griddling

Procedure: Spread BBQ sauce on flatbreads. Top with shredded chicken, mozzarella cheese, and red onion slices. Grill on the Blackstone griddle, covered, until the cheese melts and the bottom is crispy, about 5-7 minutes. Garnish with cilantro.

N.V.: Good source of protein; BBQ sauce adds a smoky flavor.

Griddle Roasted Mixed Nuts

P.T.: 15 minutes

Ingr.: 2 cups mixed nuts (almonds, walnuts, pecans), 1 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp rosemary (chopped), 1/2 tsp cayenne pepper.

Servings: 6

M. of C.: Griddling

Procedure: In a bowl, toss nuts with olive oil, sea salt, black pepper, rosemary, and cayenne pepper. Spread nuts in a single layer on the Blackstone griddle. Cook, stirring frequently, until nuts are toasted and fragrant, about 10-12 minutes. Cool before serving.

N.V.: Rich in healthy fats, protein, and fiber; spices add antioxidants.

Stuffed Jalapeno Poppers

P.T.: 30 minutes

Ingr.: 12 jalapeno peppers (halved and seeded), 1 cup cream cheese, 1/2 cup cheddar cheese (shredded), 1/2 cup bacon bits, 1/4 cup green onions (chopped).

Servings: 6

M. of C.: Griddling

Procedure: Mix cream cheese, cheddar cheese, bacon bits, and green onions. Stuff each jalapeno half with the cheese mixture. Grill on the Blackstone griddle, cheese side up, until peppers are tender and filling is bubbly, about 10-15 minutes.

N.V.: Source of protein and calcium; jalapenos provide vitamin C.

Grilled Halloumi Bites

P.T.: 10 minutes

Ingr.: 8 oz halloumi cheese (cut into bite-sized pieces), 1 tbsp olive oil, 1 tbsp lemon juice, fresh mint for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Toss halloumi pieces with olive oil and lemon juice. Grill on a hot Blackstone griddle until golden brown on each side, about 2-3 minutes per side. Garnish with fresh mint. Serve immediately.

N.V.: High in protein and calcium; lemon juice adds a tangy flavor.

Korean BBQ Beef Lettuce Wraps

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb beef (thinly sliced), 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 garlic cloves (minced), 1 tsp ginger (grated), 1 head Bibb lettuce, 1 carrot (julienned), 1 cucumber (julienned), sesame seeds, green onions (chopped).

Servings: 4

M. of C.: Griddling

Procedure: Marinade beef in soy sauce, brown sugar, sesame oil, garlic, and ginger for 30 minutes. Grill beef on the griddle until cooked through, about 2-3 minutes per side. Serve in lettuce leaves, topped with carrot, cucumber, sesame seeds, and green onions.

N.V.: High in protein; vegetables add fiber and vitamins.

Bacon Wrapped Dates with Blue Cheese

P.T.: 20 minutes

Ingr.: 24 dates (pitted), 12 slices bacon (halved), 1/2 cup blue cheese, toothpicks.

Servings: 6-8

M. of C.: Griddling

Procedure: Stuff each date with a small amount of blue cheese. Wrap a half slice of bacon around each date and secure with a toothpick. Cook on the Blackstone griddle over medium heat, turning occasionally, until the bacon is crispy, about 10-15 minutes. Serve warm.

N.V.: High in protein and healthy fats; dates provide natural sweetness and fiber.