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	<title>The Weekend Chef &#187; snack</title>
	<atom:link href="http://theweekendchef.info/tag/snack/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Aunt J&#8217;s Easy Crispy Sweet Pecan Granola</title>
		<link>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</link>
		<comments>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/#comments</comments>
		<pubDate>Wed, 04 Oct 2006 14:10:24 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</guid>
		<description><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></description>
			<content:encoded><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cybrludite&#8217;s &#8220;THE DIP&#8221;</title>
		<link>http://theweekendchef.info/20050715/cybrludites-the-dip/</link>
		<comments>http://theweekendchef.info/20050715/cybrludites-the-dip/#comments</comments>
		<pubDate>Sat, 16 Jul 2005 00:17:15 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050715/cybrludites-hot-as-hades-dip/</guid>
		<description><![CDATA[Ingredients:

1lb lean ground beef
2lb block of &#8220;mild mexican&#8221; Velveeta
1 &#38; 1/2 3oz bags of Hormel bacon bits (The real shredded bacon, not the baconish flavored TVP)
1 can of Rotel chopped peppers &#38; tomatos, &#8220;Hot&#8221; flavor
Tony Chachere&#8217;s to taste

Instructions:

Season the ground beef with the Tony&#8217;s &#38; brown.
Cube the Velveeta and place ,in a cassarole dish.
Drain the [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

1lb lean ground beef
2lb block of &#8220;mild mexican&#8221; Velveeta
1 &amp; 1/2 3oz bags of Hormel bacon bits (The real shredded bacon, not the baconish flavored TVP)
1 can of Rotel chopped peppers &amp; tomatos, &#8220;Hot&#8221; flavor
Tony Chachere&#8217;s to taste

Instructions:

Season the ground beef with the Tony&#8217;s &amp; brown.
Cube the Velveeta and place ,in a cassarole dish.
Drain the [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050715/cybrludites-the-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Berry Panna Cotta</title>
		<link>http://theweekendchef.info/20050529/berry-panna-cotta/</link>
		<comments>http://theweekendchef.info/20050529/berry-panna-cotta/#comments</comments>
		<pubDate>Mon, 30 May 2005 02:28:56 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/?p=98</guid>
		<description><![CDATA[Serves 8.
Ingredients:

32 oz plain nonfat yogurt
2 small boxes of a berry-flavored sugar-free fat-free Jell-O (ie. strawberry, raspberry, cranberry)
1 cup berries
non-fat Cool Whip (optional)

Instructions:

Mix yogurt and dry Jell-O mix in a microwaveable bowl.
Microwave on high for 1.5 minutes, then stir and microwave for another minute or until the Jell-O is dissolved).
Pour mixture into a 9&#8243; pie [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

32 oz plain nonfat yogurt
2 small boxes of a berry-flavored sugar-free fat-free Jell-O (ie. strawberry, raspberry, cranberry)
1 cup berries
non-fat Cool Whip (optional)

Instructions:

Mix yogurt and dry Jell-O mix in a microwaveable bowl.
Microwave on high for 1.5 minutes, then stir and microwave for another minute or until the Jell-O is dissolved).
Pour mixture into a 9&#8243; pie [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050529/berry-panna-cotta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemon Fluff</title>
		<link>http://theweekendchef.info/20050528/lemon-fluff/</link>
		<comments>http://theweekendchef.info/20050528/lemon-fluff/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 4.
Ingredients:

1 box of lemon sf/ff jello
1/2 cup lemon juice
1 cup nonfat plain yogurt
1 cup fat free cool whip

Instructions:

Mix all ingredients in a mixing bowl.
Chill in the refridgerator at least one hour before serving.


Tweaked from the Weight Watchers message boards.
]]></description>
			<content:encoded><![CDATA[Serves 4.
Ingredients:

1 box of lemon sf/ff jello
1/2 cup lemon juice
1 cup nonfat plain yogurt
1 cup fat free cool whip

Instructions:

Mix all ingredients in a mixing bowl.
Chill in the refridgerator at least one hour before serving.


Tweaked from the Weight Watchers message boards.
]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/lemon-fluff/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Yo-Oatmeal</title>
		<link>http://theweekendchef.info/20050528/yo-oatmeal/</link>
		<comments>http://theweekendchef.info/20050528/yo-oatmeal/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 1
Ingredients:

1 cup fat-free plain yogurt
1/4 cup steel cut oatmeal, uncooked
1/2 cup raspberries, strawberries, or any berry you like
Splenda to taste

Instructions:

Mix yogurt, oatmeal, and Splenda in a bowl. 
Cover and refrigerate overnight.
Add berries; stir.

Cook&#8217;s NotesIf you prefer something a little more crunchy, don&#8217;t refrigerate after mixing.
Tweaked from the Weight Watchers message board.
]]></description>
			<content:encoded><![CDATA[Serves 1
Ingredients:

1 cup fat-free plain yogurt
1/4 cup steel cut oatmeal, uncooked
1/2 cup raspberries, strawberries, or any berry you like
Splenda to taste

Instructions:

Mix yogurt, oatmeal, and Splenda in a bowl. 
Cover and refrigerate overnight.
Add berries; stir.

Cook&#8217;s NotesIf you prefer something a little more crunchy, don&#8217;t refrigerate after mixing.
Tweaked from the Weight Watchers message board.
]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/yo-oatmeal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Avocado Black Bean Dip</title>
		<link>http://theweekendchef.info/20050528/avocado-black-bean-dip/</link>
		<comments>http://theweekendchef.info/20050528/avocado-black-bean-dip/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients:

1/2 avocado
15oz can black beans, drained
1/4 cup chopped onion
1-2 cloves garlic, pealed
1/4 cup roasted red peppers
1/4 cup fat-free chicken or vegetable broth
2 tablespoons balsamic vinegar
2 tablespoons fat-free sour cream
cayenne pepper to taste

Instructions:

Put all ingredients in food processor or blender.  Mix until blended and as smooth or chunky as you like.

Nutrition Summary:
Per serving: 81.8 calories; [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

1/2 avocado
15oz can black beans, drained
1/4 cup chopped onion
1-2 cloves garlic, pealed
1/4 cup roasted red peppers
1/4 cup fat-free chicken or vegetable broth
2 tablespoons balsamic vinegar
2 tablespoons fat-free sour cream
cayenne pepper to taste

Instructions:

Put all ingredients in food processor or blender.  Mix until blended and as smooth or chunky as you like.

Nutrition Summary:
Per serving: 81.8 calories; [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/avocado-black-bean-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chunky Hawaiian Dip</title>
		<link>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/</link>
		<comments>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Yields: 2 1/2 cups
Ingredients:

3 oz   light cream cheese, softened
1/2 cup   fat-free sour cream
8 oz   crushed pineapple, well-drained
1/4 cup   mango chutney

Instructions:

Beat cream cheese, sour cream, pineapple, and chutney in bowl until blended. Cover and chill 1 hour or overnight.
Refridgerate leftover spread in airtight contair for up to one [...]]]></description>
			<content:encoded><![CDATA[Yields: 2 1/2 cups
Ingredients:

3 oz   light cream cheese, softened
1/2 cup   fat-free sour cream
8 oz   crushed pineapple, well-drained
1/4 cup   mango chutney

Instructions:

Beat cream cheese, sour cream, pineapple, and chutney in bowl until blended. Cover and chill 1 hour or overnight.
Refridgerate leftover spread in airtight contair for up to one [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/chunky-hawaiian-dip-or-spread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Tofu Sticks</title>
		<link>http://theweekendchef.info/20050528/spicy-tofu-sticks/</link>
		<comments>http://theweekendchef.info/20050528/spicy-tofu-sticks/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 1-4
Ingredients:

8 oz   extra firm tofu, cut into strips and rinsed and dried
1/2 tsp   garlic salt
1 tsp   chili powder
1 serving   cooking spray

Instructions:

Preheat oven to 400°F.
Mix seasonings in small bowl.
Toss tofu in seasonings.
Coat nonstick baking pan with cooking spray.
Spread tofu on pan; bake until crisp and browned; turning [...]]]></description>
			<content:encoded><![CDATA[Servings: 1-4
Ingredients:

8 oz   extra firm tofu, cut into strips and rinsed and dried
1/2 tsp   garlic salt
1 tsp   chili powder
1 serving   cooking spray

Instructions:

Preheat oven to 400°F.
Mix seasonings in small bowl.
Toss tofu in seasonings.
Coat nonstick baking pan with cooking spray.
Spread tofu on pan; bake until crisp and browned; turning [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/spicy-tofu-sticks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Roasted Chickpeas</title>
		<link>http://theweekendchef.info/20050528/spiced-roasted-chickpeas/</link>
		<comments>http://theweekendchef.info/20050528/spiced-roasted-chickpeas/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients:

 cooking spray
16 oz   chickpeas, drained and rinsed
1/2 tsp chili pepper

Instructions:

Preheat oven to 350°F. Lightly coat a rimmed baking sheet with cooking spray.
Mix seasonings in a small bowl.
Toss chickpeas in seasoning mix.
Spread chickpeas on baking sheet.
Roast chickpeas on bottom rack of oven, turning every 15 minutes, until brown and crunchy, about 45 &#8211; [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

 cooking spray
16 oz   chickpeas, drained and rinsed
1/2 tsp chili pepper

Instructions:

Preheat oven to 350°F. Lightly coat a rimmed baking sheet with cooking spray.
Mix seasonings in a small bowl.
Toss chickpeas in seasoning mix.
Spread chickpeas on baking sheet.
Roast chickpeas on bottom rack of oven, turning every 15 minutes, until brown and crunchy, about 45 &#8211; [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/spiced-roasted-chickpeas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tangy Spinach Artichoke Dip</title>
		<link>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/</link>
		<comments>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></description>
			<content:encoded><![CDATA[Servings: 12
Ingredients:

5 oz   fresh spinach, rinsed and stemmed
2    garlic cloves, pressed or minced
15 oz   cannellini beans, rinsed and drained
1 cup   scallions, chopped
2 Tbs   fresh basil, chopped
2 Tbs   fresh lemon juice, to taste
15 oz   canned artichoke hearts, minced
 salt and pepper, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tangy-spinach-artichoke-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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