health and fitness expert, jillian michaels, dishes her top tips for snacking wisely this holiday season…
mind your munchies – going to a holiday soiree at night? opt for popchips instead of fried chips for lunch that day. or order the grilled chicken lettuce wrap versus the fried taco shell and add an extra scoop of guacamole instead of cheese that day.
pre-party – to reduce cravings, enjoy savory snacks packed with protein – such as a small bag of almonds, veggie sticks with hummus or popchips – before you head to holiday parties. when you arrive, the spread won’t seem as difficult to resist.
toothpick trick – it’s easy to be trapped by mindless eating at holiday soirees as the mini meatballs, mozzarella balls and fudge gets passed around. one trick is to utilize the toothpicks. every time you snack, hold onto the toothpick as a tangible reminder of how much you have consumed.
entertaining this season? put an sweet and savory twist on traditional favorites with these holiday recipes that “quickie chick” author and lifestyle expert, laurel house, created with our limited edition salted caramel popcorn popchips*
sweet and savory brussels sprouts
- 1 bag salted caramel popcorn popchips* (crushed)
- 3 tablespoons olive oil
- 1/2 pound sliced and diced pancetta or prosciutto
- 1 pound brussels sprouts, trimmed and halved
- 4 garlic cloves minced
- salt and freshly ground pepper
- 1 lemon, juiced
preheat oven to 425 degrees f. heat oil over medium heat in a large pan. add the pancetta and cook until golden brown and crisp. add the garlic to the pan and cook until just golden. add salt and pepper to taste. remove from pan and place on the side. add the brussels sprouts and toss to combine with residual oil (1 minute). place brussels on an olive oil sprayed baking sheet and roast in the oven until the vegetables are cooked through and golden brown. remove the vegetables from the oven and toss with pancetta and garlic. drizzle with lemon juice. add popchips and serve.
crunchy baked caramel apples
- 1 bag salted caramel popcorn popchips* (crushed)
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 tablespoon brown sugar
- 5 granny smith apples
- 2 tablespoons butter, cut into 6 teaspoon-size pieces
- ½ cup apple juice
preheat oven to 325 degrees f. combine cinnamon, brown sugar, and sugar in a small bowl. set aside. carve a hole in the top of the apple leaving ½ inch at the bottom. fill each hole with the cinnamon-sugar mixture. top each apple with butter. place apples in casserole dish and pour apple juice around them in the pan. cover pan with aluminum foil and bake for 45 minutes. remove from heat, garnish with mashed popchips, and serve.
*sweet, salty and seasonally dressed for the holidays, our limited available salted caramel popcorn chips are exclusively available at u.s. target stores until december 31, 2013. if you can’t get your hands on these limited edition bags, katy’s kettle corn popchips are a perfect substitute for the above recipes!
hungry for more recipe ideas? pop over to our pinterest to get your fix. click here.
oh, the weather outside is frightful, but our snacks are so delightful! and since san francisco doesn’t snow – we’ve decided to make our own! this holiday season, we have discovered the silver lining to a snow-less city…literally! whether you live in a winter wonderland or a tropical paradise, these DIY snowflakes, crafted from empty popchips bags, will surely add some festive flair to your holiday decorations. so let it pop!
you will need:
- 1 share bag of popchips (we used original)
1. snack on your popchips until the bag is empty.
2. cut along the seams of the bag to make one flat sheet.
3. cut six 5 inch x 5 inch squares out of the bag.
4. start with one square and fold it in half to create a triangle.
5. fold the two bottom corners together to make a smaller triangle (use tape if you need help holding the folds in place).
6. using the same bottom two corners, take one and fold it until the point lines up with the center of the triangle. repeat on the other side.
7. snip off the top with the two points to create a flat line.
8. now it’s time to get creative! cut into both sides of the triangle to create a snowy pattern.
9. unfold your snowflake and repeat with the other squares you cut earlier.
and don’t forget to share them with us too! pin, tweet, instagram and post your crafty creations using #popchips
’tis the season to be snacking! and we’re getting into the spirit with our very first limited edition holiday flavor: salted caramel popcorn.
alongside our festively dressed sweet potato bags, our salted caramel popcorn chips are sweet, salty and exclusively available at u.s. target stores through december 31, 2013.
so whatcha waiting for? hurry into your local target and go on a popping spree for our limited edition bags while supplies last!
’tis the season for snacking and sharing! so pop over to our facebook december 1-12, to unwrap a daily holiday surprise!
spice up your snack life this season with these 5 holiday appetizer recipes…
sweet and sour popchips meatballs by fresh and foodie
ingredients: (makes 20 meatballs)
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped red onion (about half of a small onion)
- 2 large garlic cloves, very finely minced
- 1 28-ounce can italian-style crushed tomatoes
- 8 ounces beef broth
- 1/4 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 pound ground turkey
- 2 single serve bags (approximately 40 chips) of sour cream & onion popchips, crushed into very small pieces and lightly toasted in a dry sauté pan over medium heat until lightly browned
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 large egg, lightly beaten
- chopped chives, for garnish (optional)
- in a large, flat bottom skillet, heat the olive oil over medium high heat until hot. add onion and cook for about 4 minutes, or until softened. add garlic and cook for an additional minute or two. add crushed tomatoes, beef broth, brown sugar and lemon juice and stir to combine. cover and bring sauce to a simmer while assembling the meatballs.
- in a large bowl, lightly combine ground turkey, crushed and toasted popchips, salt, pepper and egg. don’t be afraid to use your hands! once well mixed, shape into approximately 1 to 1.5-inch balls (recipe should yield about 20 meatballs). gently drop meatballs into simmering sauce, partially cover and let cook for an hour.
- i like the meatballs on their own with some chopped chives, but they would also be delicious as a sandwich on toasted italian bread.
popchips coconut shrimp by sara vance
ingredients: (makes 40-50 shrimp)
- 1 lb. of medium peeled and de-veined shrimp (uncooked, 40/50 count)
- one 3 oz. bag of sweet potato popchips
- 1 cup of shredded unsweetened coconut
- 2 eggs – lightly beaten
- 2 tablespoons of unsweetened coconut milk (or your choice of milk)
- 1/4 teaspoon sea salt
- fresh cracked pepper
- 1/2 teaspoon ground ginger (optional)
- preheat oven to 425 degrees. place racks in top 1/3 of oven, and bottom 1/3 of oven. lightly grease a baking sheet with coconut oil.
- make the dipping sauce (see below).
- in a food processor, pulse popchips until they are a fine crumb. if you do not have a food processor, you can crush the popchips right in it’s own bag! just break the seal with a tiny opening on top, and let the air out, and finely crush them with a mallet or a rolling pin.
- put into a shallow bowl: the popchips crumbs, coconut, sea salt, pepper, and ginger (if using), mix to combine thoroughly.
- put the egg and milk into another shallow bowl.
- dip each shrimp into the egg wash, then the popchips crumb mixture, and place on prepared baking sheet.
- put into top rack of oven for 5 minutes, then move to bottom rack for 4 more minutes (if using larger shrimp – cook longer).
- serve plain or with a sweet thai chili dipping sauce (below); also great over a bed of baby greens with thinly sliced red onion, mango chunks, and a fresh lime dressing.
sweet thai chili dipping sauce:
- 1 tablespoon of sambal oelek (use more or less depending on desired spiciness)
- 2-3 tablespoons of natures agave clear nectar
- 1/4 cup filtered water
- 1/8 teaspoon garlic powder (or one clove fresh garlic very finely chopped)
- a squeeze of fresh lime juice
- sea salt to taste
- put all ingredients into a small saucepan, heat on medium high until just boiling, then reduce heat to low and simmer stirring occasionally for a couple of minutes.
- pour into a bowl and allow to cool slightly while preparing/cooking shrimp.
- serves 4.
crunchy sweet potato crusted parmesan risotto cakes by noshtopia (a gluten-free and egg-free appetizer!)
ingredients: (makes 16-20 cakes)
- 1 box gluten-free lundberg creamy parmesan risotto made using less 1/4 cup less water.
- 2 cups stahlbush island farms sweet potato chunks
- 36 sweet potato popchips (ground up in a food processor)
- 1 tsp agave nectar
- pre-heat the oven to 375 degrees.
- cook the lundberg creamy parmesan risotto according to the box and use 1/4 cup less water. the risotto will come out a little more on the dryer side which helps in making the cakes stick together better.
- warm up the sweet potato chunks in the microwave for about 30 seconds so they are not frozen solid but only slightly warm. too much heat and the potato will get mushy and the paste will not work.
- put the sweet potato chunks in a food processor along with the 1 tsp of agave nectar and blend until you get a semi-chunky paste. the nectar sweetens the sweet potato just a tad.
- put the finished risotto in the fridge for about 20-30 minutes to cool it down and harden the risotto a bit so it’s sticky. mix in the sweet potato paste.
- form the risotto, sweet potato mix into cakes, and then on a plate roll the cakes in the sweet potato popchips breading.
- spray non-stick cooking spray on a baking sheet, and place the sweet potato risotto cakes on the baking sheet.
- bake the cakes on one side for 8 minutes. turn the cakes over, and bake for another 8 minutes.
- let the cakes cool down. place some fresh thyme on top of each cake for seasoning. the side sauce i used in the photo is trader joe’s sweet chili sauce.
green olive tapenade snack bites by chef ryan scott
- sweet potato popchips
- 1 cup green olive, pitted
- ½ cup shallot, minced
- 1 garlic clove, peeled
- 1 tablespoon capers, drained and rinsed
- 3 anchovy filets
- zest & juice of half a lemon
- black pepper, ground, for taste
- 1 teaspoon dijon mustard
- 2 tablespoons italian parsley, chopped
- 1 ½ tablespoons extra virgin olive oil
- 1 cup goat cheese
- coarsely chop olives, garlic, capers, shallots, anchovies and lemon zest on cutting board, or in a food processor until incorporated, but still chunky.
- place chopped mixture in a bowl and add pepper, mustard, parsley and lemon juice and stir in enough olive oil to bind mixture together.
- spread goat cheese on a sweet potato popchips and then a small amount of tapenade on goat cheese. or, place in bowls and let guests build their own.
tangy egg salad party starters by julie hammerstein, rd
- 6 hard boiled eggs
- 1 1/2 – 2 tablespoons dijon mustard
- 2 t. wildtree-brand dill seasoning or brand of your choice
- 2 teaspoons capers (optional)
- dash of sea salt
- original popchips
- put the eggs in a small mixing bowl to mash with potato masher or fork.
- blend in mustard and dill-seasoning.
- add capers if desired and mix well.
- if you don’t use the capers, then you can put all of the ingredients into a blender or vitamix to make a creamier texture.
this is a fun and lively twist on traditional egg salad, using mustard for a tangy flavor, and less dietary fat than mayonnaise. you can use it as a dip with popchips, or it’s also great on a sandwich for a healthier version of a family favorite. fun for holiday gatherings, backyard bbq’s, after-school snacks and everything in-between!
bringing the sweet potatoes this year? have your snack, and craft it too!
looking for thanksgiving crafts to keep your guests busy while the bird’s in the oven? look no further! after you’ve snacked (and shared) the sweet potato popchips with your friends and family, re-use your empty bags to make something everyone will be thankful for….
you will need:
- bags of sweet potato popchips (one single serve bag makes five leaves)
- popchips’ thanksgiving leaf template
- a permanent marker
1. snack on the sweet potato popchips until the bags are empty!
2. print the popchips thanksgiving leaf template
3. cut along the seams of an empty bag of popchips to get one flat sheet
4. cut out the leaf shapes from the template by cutting along the black line
5. arrange the leaves so they fit onto an empty bag of sweet potato popchips and tape them down
6. cut the leaves out of the popchips bag and repeat as many times as you want!
7. write one word on each leaf you make that reflects what you are thankful for this thanksgiving
8. sprinkle them over the thanksgiving table and share your words with your family during dinner!
and don’t forget to share them with us too! pin, tweet, instagram, and tag your crafty creations with #popchips
happy thanksgiving to all, and to all a good bite!
popchips are, of course, the ultimate road trip companion. so why not load your car up to the brim? that’s exactly what our friends at zipcar did!
look out for cars popping up this week in philadelphia, dc, baltimore and new york, and take your guess on how many popchips can fit into a ford focus hatchback!
one zipcar member and one non-zipcar member in each participating market will be awarded $100 in driving credit plus a popchips swag bag. the contest runs from monday, november 18 to sunday, november 24.
crunch the numbers: tweet your best guess to your local zipcar handle (@zipcarphilly, @zipcarnyc, @zipcarbmore, @zipcardc) using #zippop or enter on site at a live event (dates listed below).
baltimore: tuesday, november 19 at 33rd and st. paul st. near johns hopkins university from 11:00am – 3:00pm.
dc: wednesday, november 20 – parked by the hottest food truck in dc in farragut square.
philly: wednesday, november 20- on drexel university campus right by the drexel rec center from 11:00am – 3:30pm.
new york: friday, november 22, at sarah lawrence’s homecoming from 7:00pm – 9:00pm.
snackers are winners. the snacker who submits the closest number without going over wins. winners will be announced monday, november 25, on twitter.
questions? check out the popchips-zipcar contest rules and regulations and more info: zipcar.com/partners/popchips