Sun Dried Tomato Hummus Veggie Balls

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I could eat hummus everyday. When I saw this month's Recipe Redux sponsored by Sabra Hummus, I had to join in on the recipe fun. I was excited to come up with a delicious plant-based entree. One of my favorite flavor combos is sun dried tomato with pesto. So one of the new Sabra hummus flavored definitely was calling my name. Introducing "no-meat" balls made with sun dried tomato hummus and veggies on a nice bed of angel hair pasta and pesto sauce. This is a simple recipe that can also be used to make leftovers-- freezer friendly! 

“I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Sun Dried Tomato Hummus Veggie Balls

Makes 10-12 veggie balls

Ingredients:

For veggie balls:

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  • 1 cup Sabra Sun Dried Tomato Hummus
  • 1 egg
  • ½ cup onion, chopped
  • 1 cup panko bread crumbs, divided
  • ¼ cup rolled oats
  • 3/4 cup shredded parmesan cheese, divided in ½ and ¼ cups
  • ¼ cup prepared tomato pesto
  • ¼ cup fresh basil leaves

For pasta:

  • 2 cups cooked angel hair pasta
  • 4 tablespoons pesto sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Place Sabra Sun Dried Tomato hummus in a bowl, set aside. In a blender or food processor, combine egg, onion, bread crumbs, oats, cheese, pesto and basil leaves, blend until you have a cookie dough like consistency. Scrape into bowl with hummus and mix well. Form mixture into 2 inch balls.
  3. In a separate bowl, mix together ½ cup panko bread crumbs and ¼ cup shredded cheese. Roll each veggie ball in the crumbs, set aside.
  4. Heat oil in a large frying pan and brown each ball on all sides.
  5. Place veggie balls on a non-stick baking sheet and bake for 20 minutes.
  6. Serve with pesto or marina sauce and pasta of your choice. Enjoy!
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Shrimp Cauliflower Lettuce Wraps

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With football season here and the demand of delicious appetizers on the rise (especially with the holidays coming up!), I have been determined to create a new family favorite. Lately, I have been using riced cauliflower for a majority of my meals because it absorbs flavor and makes meals more dense and filling. I am also a sucker for shrimp and LOVE garlic shrimp ANYTHING! So I made some flavorful shrimp cauliflower lettuce wraps, with garlic of course! And they were a hit while we watched the last football game (GO PACK GO!). This appetizer only took minutes to make and includes many staple items I had in the fridge such as soy sauce or lettuce. I also addedd some chopped walnuts to add some more delicious nutrients to this recipe. These are definitely filling and at the top of my list for appetizers. This is how I #Seafoodparty

"By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.”

DID YOU KNOW?!

Seafood is one of the leanest sources of protein and a super food packed with nutrients such as omega-3s, which is essential for your good heart health.

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Shrimp Cauliflower Lettuce Wraps

Prep Time: 5 minutes. Cooking Time: 10 minutes. Total Time: 15 minutes.

Makes 10-12 lettuce wraps

Ingredients:

  • 10-12 frozen shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup riced cauliflower
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-ounce walnuts, finely chopped
  • 1 head butter lettuce
  • salt and pepper to taste
  • Green onions, for garnish

Directions:

  1. In a small sauce pan, add water and pinch of salt. Boil frozen shrimp for 3 minutes. Let cool then chop into small pieces. 
  2. In a pan, combine olive oil, garlic, ginger, riced cauliflower and cooked shrimp. Saute for 2-3 minutes. Add hoisin sauce, rice wine vinegar, and soy sauce and cook for 2 more minutes.
  3. While mixture is cooking, set up lettuce wraps on a plate. Turn off heat and stir in chopped walnuts. Spoon about 3 tablespoons of mixture into each wrap. Top with green onions and serve with lemon. Enjoy as an appetizer!
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Fruity Dessert Nachos

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“I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.”

I am a big fan of nachos. WHY? Because the ingredient combinations are endless! You can do vegetarian, with meat and now, as a dessert! When I found of that this month's sponsored Recipe Redux was sponsored by SPLENDA®, I couldn't resist.

I occasionally use SPLENDA® in my morning coffee or on my oatmeal... and now I am enjoying this SPLENDA® Naturals Sugar & Stevia Blend on everything!

SPLENDA® Naturals Sugar & Stevia Blend is made from only 2 non-GMO ingredients: stevia & cane sugar and it has 50% Fewer calories than Sugar.

I am a big fan of anything cinnamon sugar, so this recipe was just sweet enough to satisfy my sweet tooth! These sugary nachos remind me of a churro, a family favorite. So check out my Fruity Dessert Nachos recipe below.

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Fruity Dessert Nachos

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Serves about 8-10

Ingredients:

  • 24 wontons wraps
  • 1/3 cup SPLENDA® Naturals Sugar & Stevia Blend
  • 2 tablespoons ground cinnamon
  • 1 mango, pitted and diced
  • 2 kiwis, peeled and diced
  • 8 strawberries, diced
  • 2 tablespoons nonfat Greek yogurt
  • 1 teaspoon lemon juice

Directions:

  1. Preheat oven to 350 degrees F.
  2. On greased baking sheets, lay wonton wraps flat, about 1/4 inch from each other.
  3. In a small bowl combine Splenda and cinnamon. Sprinkle sugar mixture on wonton wraps (about 1 teaspoon on each wonton). Flip wonton wraps over and sprinkle other side.
  4. Bake for about 12-15 minutes or until wontons are a little crispy (try not to over bake!).
  5. Let cool completely. Layer on a flat plate.
  6. In another bowl, combine yogurt and lemon juice. Sprinkle yogurt mixture on top of cinnamon sugared wonton chips. Sprinkle all fruit on top. Enjoy immediately!
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