Goat Cheese stuffed Jalapeño Poppers

Jalapeño Poppers are one of my favorite "bar food", watching football treats but at 70 calories a pop they can really add up and sabotage your day. We created these lightened up little beauties that only weigh in at 30 calories a piece but have way more flavor than their deep fried counterparts. 

Makes 12 poppers

6 Jalapeños, sliced in half lengthwise and seeded

2.5 oz of Soft Goat Cheese (about a 1/4 Cup)

1 Tbs Fat-free Greek Yogurt

1/4 C shredded Sharp Cheddar Cheese

Preheat oven to 375. Make a "slotted tray" out of foil to lay on a cookie sheet if you wish, it helps keep the poppers from falling over and the filling from spilling out. Combine goat cheese and yogurt. Spoon filling into each half of jalapeño. Top with cheddar cheese. Bake for about 15 minutes or until jalapeños are soft and cheese is melted.  

Spicy Salsa Flax Crackers

We love flax crackers in our house but until recently we only had a round dehydrator that I had to cut parchment paper to fit in the trays to make fruit leather or flax crackers, what a pain! Well we hit the jackpot a couple of weeks ago when a customer sold us an Excaliber dehydrator with the teflex sheets for $5! It looks like its 30 years old but works great! So I've been making flax crackers and chia seed fruit leather for the toddler and the husband. This has been a favorite recipe of ours for years so I decided to share it first, but I'm working on some different flavors and some may show up at Vita-Mart in the near future!

1 C Flax

1 C Water

1 C Tomato 

1/4 C Onion 

1 clove Garlic

1/2 Jalapeño (more or less depending on desired heat level)

1 tsp Sea Salt

Mix Flax and water in a soup bowl

and let sit for about an hour until it gels.

Cut tomato, onion and jalapeño into large chunks. Toss in a food processor or blender with garlic and salt 

and process until smooth.

Mix tomato mixture with flax mixture and spread evenly over a teflex sheet lined dehydrator tray (or use parchment paper).

(I forgot to take a pic of this step with this flavor so don't mind the banana chunks in this picture. This is the Banana Bread Flax Cracker Recipe I'm working on.)

If you want your crackers thinner divide mixture between 1 1/2 trays.

Dehydrate mixture  at 110 degrees, if you have the option to set a temp, for 4-6 hours until you can pull the cracker (at this point it will be one solid piece) off the teflex sheet and put back on the dehydrator tray. The side that was down on the sheet will still be wet. Keep dehydrating for another 4-6 hours.

Break cracker into pieces and keep in a plastic bag or Tupperware until you eat them all!