Game Day Snacks

Caprese Avocado Toast


2 ripe avocados,  2 tsp. fresh lemon juice,  sea salt and black pepper, to taste,  4 slices whole grain bread, toasted,  4 oz. fresh mozzarella, sliced and cut into pieces, to fit the bread,  1 cup grape tomatoes, halved,  1/4 cup basil leaves, roughly chopped,  balsamic glaze


  • Cut avocados in half, remove pit, and scoop the flesh into a small bowl.  Add the lemon juice, slat and pepper.  Mash the ingredients together.
  • Spread evenly onto toasted bread slices.  Top with mozzarella, tomatoes, and basil.  Drizzle with balsamic glaze.
  • Serve

Zucchini chips


1/4 cup dry whole wheat bread crumbs,  1/4 cup grated fresh parmesan cheese,  1/4 tsp. seasoned salt,  1/4 tsp. garlic powder,  1/8 tsp. freshly ground black pepper,  2 tbls. fat free milk,  2-1/2 cups (1/4 inch thick) slices zucchini,  cooking spray


  • Preheat oven to 425 degrees
  • Combine first 5 ingredients in a bowl, stirring with a whisk
  • Place milk in a shallow bowl.  Dip zucchini slices in milk, and dredge in breadcrumb mixture
  • Place coated slices on a ovenproof wire rack coated with cooking spray, place rack on a baking sheet
  • Bake for 30 minutes or until browned and crisp
  • Serve

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