Whether you invited friends over last minute or just don’t want to put that much effort into snacks, these 20-minute recipes are amazingly easy to put together and they taste so good, you’ll forget all about your usual pizza and burger delivery.
Cajun Shrimp Guac Bites
These don’t take too long to make, but if you want a super-fast version, we’ve got you covered: Season the shrimp as directed, add to sweet potato chips or precooked rounds, and top with a dollop of store-bought guacamole or slices of fresh avocado.
- 1 sweet potatoes, sliced in ¼” slices
- 2 tablespoons olive oil
- salt to season
- 1lb. large raw shrimp, peel and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder
- 1 tablespoon olive oil
- 4 small avocados
- ½ cup cilantro
- juice of 1 lime (about 2-3 tablespoons)
- 1½ tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- salt to taste
- Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
- Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
- Bake in oven for 10 minutes.
- Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
- To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
- To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
- Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
- Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve.
Skip the hoagies and make these chicken salad wraps instead. They’re good on their own if it’s just you and your boo or can be cut up into bite-size pieces to feed a hungry crowd.
- 2 cups shredded chicken
- 1 ripe avocado- mashed
- 2-4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
- 1 ½-2 tablespoons lime juice
- 2 tablespoons finely diced red onion
- 2 green onion-sliced
- Freshly ground black pepper- to taste
- ¼ teaspoon salt (or more to taste)
- ½ teaspoon garlic powder
- 1 ½ tablespoon fresh cilantro or parsley- chopped
- ½ cup shredded Cheddar cheese
- 5-6 Tortillas (8 or 10 inch diameter)
- You can use 6 (8 inch) tortillas.
- In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
- Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
- Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
Watermelon Feta Skewers
Because not everyone wants to eat wings all day, it’s smart to have a lighter option. Swap out that tired fruit plate for these easy-to-grab skewers. Watermelon and feta were practically meant to be together, and blackberries are a tart twist.
- 1 small seedless ripe watermelon, cut into 1″cubes
- 6 ounces of Feta cheese, cut into 1” cubes
- Fresh Ripe Firm Blackberries
- Small wooden skewers
- Skewer watermelon chunks, feta and blackberry.
- Place on serving platter and store in refrigerator until ready to serve
BBQ Chicken Skillet Nachos
Rotisserie chicken makes filling homemade nachos so. easy. Shred some up; add it to tortilla chips with cheese, barbecue sauce, and veggies; and bake. The only thing you’ll have to worry about is when to make a second batch.
- 1 tablespoon olive oil
- 1 small red onion
- 2 cups shredded cooked chicken
- Salt & pepper
- 1 cup BBQ sauce
- 1 bag tortilla chips
- 2 cups shredded cheddar/mozzarella blend
- 1 tablespoon cilantro, chopped finely
- Sour cream, to taste
- Preheat oven to 350F.
- Chop onion and cilantro and prepare cheeses (if you need to grate them).
- Add the olive oil, onion, chicken, salt & pepper, and BBQ sauce to the skillet on medium-high heat. Cook for five minutes, stirring occasionally, until it’s all mixed together and starts bubbling.
- Remove the chicken mixture from the pan and set aside.
- Add a fairly even layer (some overlap is ok) of tortilla chips to the bottom of the pan. Add half the chicken mixture, followed by half the cheese. Add another layer of tortilla chips, the rest of the chicken mixture, and the rest of the cheese. Bake for 15 minutes.
- Serve with cilantro sprinkled on top and a dollop of sour cream. Dive in immediately.
Creamy Avocado Dip
No game day is complete without a little guac, and this one couldn’t be easier to make. Mash some avocados, then add lime, minced garlic, cilantro, peppers, tomato, and onion. Sprinkle with salt and pepper and bring on the chips. Maybe add a couple dashes of hot sauce to spice it up quickly.
- 4 tablespoons Silk Unsweetened Almond milk
- 1 clove garlic, finely minced
- 2 tablespoons fresh lime juice
- 2 teaspoons grated lime zest
- 3 tablespoons fresh cilantro, chopped
- 3 ripe avocados, pitted
- 1 small jalapeno pepper, minced
- 1 ripe tomato, finely chopped
- 1/2 cup red onion, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
In a large bowl mash the avocados until soft, then add in remaining ingredients and mash everything together until well combined. Serve with tortilla chips, fresh veggies, or as a spread on burgers and sandwiches!