Hey Girlies,
Looking for some quick lunch ideas or some really good snacks.. and a handful of nuts don't count. LOL. Post your lunches here for me! Or some quick fixes.
Thanks!

I haven't actually tried this recipe yet...I found it today and thought it looked interesting.

Wave 1 ~ Chick Pea Snacks

1 can Chick Peas/Garbanzo Beans drained & rinsed
2 tbl. olive oil
Sea salt or garlic salt

Drain & rinse beans well, pat dry with paper towel. Put the olive oil in a pan big enough to spread the beans out, add the beans, salt. Cook in a 450 oven for 20 to 30 minutes or until beans are golden brown and a little crunchy..Outside will be crunchy, inside soft!

Make sure you post any recipes in the recipe section as well, because this thread will eventually get lost in the months ahead. In the recipe section, we can always find it

Yes, I will, Linda! Thank you!

Thanks for postin' the chickpea snack, Jill. I have the book but somehow missed that; it'd be great to take these to work.

It wasn't in the book....I found it while seaching Sonoma Diet recipes today. Please post your opinion in the recipe section after you try it....I haven't yet, but will love to know what you think if you get to it first!

I'm the queen of spiced nuts. I gave out spiced nut mixes for Christmas. Some of them have Splenda in them but some of them are just plain spicy. Anybody interested in that?

I took some liberties with some Dana Carpender recipes so that is where the idea came from and the names.

Smokin Chili Peanuts

1/4 cup butter, melted (you could probably use canola oil)
1 tbsp regular chili powder
1 tbsp chipotle chili powder or other chili powder
1 tbsp liquid smoke
3 cups salted, dry roasted peanuts

In your slow cooker, combine the butter (or oil), chili powders, and liquid smoke. Stir them together well. Add the peanuts and stir until they are evenly coated. Cover the slow cooker, set it to low and let it cook for 2-2 1/2 hours. Remove the lid, stir, and let cook another 30 minutes until the peanuts are dry.

This one is an unaltered Dana Carpender recipe but I believe it is completely Sonoma friendly

Chili Pepitas

2 cups raw pumpkin seeds
1 tbsp canola oil
1 tbsp regular chili powder
1 tsp salt

Preheat oven to 350. In a mixing bowl, combine the pumpkin seeds and canola oil and stir until well coated. Add the chili powder and salt and stir again. Spread the seeds in a shallow roasting pan and roast in the oven for 30 minutes. YUM.

Cajun Nut Mix

1 cup dry roasted peanuts
1 cup pecans
1 cup cashews
4 tbsp butter (or oil)
1 tsp hot paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp black pepper
1 tsp Worcestershire sauce
Salt

Combine the nuts in a 9 X 13 baking pan. Melt the butter (if using) and stir all the seasonings into it. Pour this mixture over the nuts. Stir the nuts to coat. Roast the nuts in a 300 oven for 45 minutes, stirring every 15 minutes to make sure they roast evenly. Salt to taste at the end.

This one is a George Stella recipe and I believe I've seen him make this one with canola oil on TV so I'm sure either way is fine.

Nutty Muddy Trail Mix

1 cup raw almonds
1 cup pecans
1 cup walnuts
1 cup cashews
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
4 tbsp butter, melted (or canola oil)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
2 pinches cayenne pepper

Preheat oven to 350. In a large bowl, mix together nuts, seeds, melted butter (or oil) and all the seasonings. Toss to coat well. Spread the mixture in a shallow baking pan and bake for 15-20 minutes, stirring the pan every 5 minutes to make sure the nuts cook evenly.

I've just had the chickpea snacks! Used a peri peri mix instead of chilli powder and they are gorgeous!

Thanks for the great nut recipes, Petra. I can't wait to try those!!!!

NOTE ON THE CHICKPEA SNACKS! I bought a can of chickpeas and didn't look at the label, and lo, the main ingredient seems to be SUGAR, rather than garbanzo beans (aka chickpeas). It's first on the label. I will try again to find chickpeas that do not have additives. I wouldn't have thought they'd put sugar in with garbanzo beans. Thought I'd mention this so no one else does it, as sugar is verboten on Sonoma.

I just did this and loved it.
THanks!