Vegetarian recipes you must try for a healthy snack

Starting a healthier lifestyle means adding more fruits and vegetables to your diet. While meat isn’t completely off the table, most healthy eaters prefer vegetables and grains in their daily meals. You can start small with a snack of nutritious dishes made with only fresh fruits and vegetables. So clean out your fridge and kitchen of all junk and start making these quick vegetarian recipes that you can enjoy as snacks:

Delicious vegetarian nachos

What do you need:

• 1 bag of tortilla chips
• 1 green bell pepper, chopped
• 1 chopped onion
• 3 3/4 cups refried beans
• 1 cup of chopped lettuce
• 1 cup of jalapeno sauce
• 1 cup shredded pepper jack cheese
• 1/2 cup sliced ​​black olives

In saucepan over medium heat, stir refried beans and salsa 5 minutes or until well blended and heated through. Line a rimmed baking sheet with heavy-duty aluminum foil, then place the tortilla chips on the sheet. For the refried bean mixture on top of the tortillas, then top with green pepper, onion and cheese. Bake on a reheated oven broiler for 3-5 minutes or until cheese has melted. Garnish with lettuce and olives before serving.

Slow Cooker Buffalo Chicken Dip

What do you need:

• 2 cups reduced-fat ranch salad dressing
• 2 cups low-fat cream cheese, softened
• 1 1/2 cups hot sauce from chicken wings
• 1 cup diced vegetarian seasoned chicken strips
• 1 cup Colby-Moneterey Jack cheese blend, shredded

Combine ranch salad dressing, cream cheese, hot buffalo wing sauce, and veggie strips in a slow cooker. Simmer over low heat, stirring occasionally, for 1 to 2 hours or when cheese is completely melted. When ready, add the shredded Colby-Monterey Jack cheese. Best served with slices of whole wheat bread or vegetable sticks.

Mushrooms with butter and garlic

What do you need:

• 4 garlic cloves, peeled and minced
• 2 cups of fresh mushrooms
• 2/3 cup vegetable oil
• 1/3 cup tarragon vinegar
• 2 butter spoons
• 2 tablespoons of water
• 1 tablespoon white sugar
• 1 small package dry Italian salad dressing mix
• 6 drops of hot sauce

Melt the butter in a saucepan over low heat, then cook the mushrooms for 5 minutes or until golden brown. Place in a bowl. In a separate bowl, combine garlic, vegetable oil, tarragon vinegar, water, white sugar, Italian-style salad dressing mix, and hot sauce. To mix over cooked mushrooms. Cover and refrigerate at least 8 hours before serving. Serve with slices of toasted bread.

Wait for snack time with these delicious vegetarian snack recipes!