Hope these snack ideas are not arriving too late!
I found some great ideas over at Cooking Light – here’s the link.

Here’s what else I made:
Roasted Red Pepper Hummus
-one can white beans (or chickpeas), drained
-2 cloves garlic
-1T fresh lemon juice
-1/3 jar roasted red peppers
-salt & pepper to taste
Whiz it all up in the food processor, and add olive oil until the desired consistency.

Roasted Vegetable-Black Bean Dip
-one can black beans, drained
-1/2 cup leftover roasted veggies (eggplant, onion, bell peppers, etc.)
-1/4 cup of your favorite salsa
Blend in food processor.

Toasted Pita Chips
Split 2 whole wheat pitas, and cut into triangles. Place on baking sheet (you may have to do this in 2 batches), spray with olive oil, and sprinkle lightly with paprika and garlic powder. Bake at 350 until crispy, but not brown.

Polenta Pizza (for all you Weight Watchers members doing the Core Plan)

3/4 cup uncooked polenta
3 cups skim milk
1 tsp Italian seasoning
1/2 tsp salt
nonstick cooking spray
2 small tomatoes, sliced thinly
1/2 cup soy mozzarella or fat free mozzarella
2 tbsp fresh basil, chopped
Extra-Virgin Olive Oil
kosher salt
fresh cracked pepper

Combine milk, Italian seasoning, polenta and salt n microwaveable bowl. Cover and heat on high for 8 minutes. Stir vigorously, and then heat two more minutes. Spread cooked polenta in the bottom of a sprayed spring form tart pan. Bake polenta in a 350 degree oven for about 50 minutes. Remove from oven and take ring off spring form pan.

Allow to cool slightly.

Layer sliced tomatoes on polenta. Lightly drizzle EVOO over tomatoes. Spread basil and cheese over tomatoes. Sprinkle a pinch of kosher salt over the top, along with fresh cracked pepper to taste. Broil until bubbly, and slice into wedges.

Makes 6-8 servings.

Make sure you visit me tomorrow – I’ll have a review of my birthday dinner at The Scrimshaw (at the Desmond in Albany)

Go Giants (I guess).