Chocolate & Banana

Makes: 1 serving

Active Time: 5 minutes

Total Time: 5 minutes


1 tablespoon semisweet chocolate chips

½ banana, thinly sliced

1 tablespoon nonfat vanilla yogurt

1 scoop/pack of Pinnaclife Prebiotic Fiber


1. Melt chocolate chips in a small bowl in the microwave. Mix the Prebiotic fiber and yogurt. Top banana slices with the chocolate and yogurt/fiber mix. Per serving: 117 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 13 g fiber; 14 mg sodium; 277 mg potassium.

Source: EatingWell: The EatingWell Diet (2007) (Hy-Vee Dietitians)

Microwave Potato Chips

Makes: 4 servings, 12-14 chips each

Active Time: 30 minutes

Total Time: 30 minutes


1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons extra-virgin olive oil

½ teaspoon salt

1 scoop/packet of Pinnaclife Prebiotic Fiber


1. Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil, prebiotic fiber and salt to coat evenly.

2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.

Tips & Notes Make Ahead Tip:

Store in an airtight container for up to 3 days. Per serving: 141 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 291 mg sodium; 807 mg potassium. Source: January/February 2009, January/February 1997 (Hy-Vee Dietitians)


Makes: 1 serving

Active Time: 10 minutes

Total Time: 10 minutes


2 tablespoons canned nonfat refried beans

1 slice whole-wheat bread, toasted

1 tablespoon prepared salsa

1 tablespoon shredded cheese, such as Mexican blend or Jack

1 scoop/packet Pinnaclife Prebiotic Fiber


1. Mix beans and prebiotic fiber. Spread on toast. Top with salsa, then cheese. Microwave on High until the cheese is melted and the beans are hot, about 45 seconds.

Per serving: 123 calories; 3 g fat (2 g sat, 1 g mono); 6 mg cholesterol; 17 g carbohydrates; 1 g added sugars; 7 g protein; 15 g fiber; 392 mg sodium; 222 mg potassium. Source: EatingWell: September/October 2010 (Hy-Vee Dietitians)

Southwestern Layered Bean Dip

Makes: 12 servings, about ½ cup each

Active Time: 20 minutes

Total Time: 20 minutes


1 (16-ounce) can nonfat refried beans, preferably “spicy”

1 (15-ounce) can black beans, rinsed 4 scallions, sliced ← (scallions are green onions) ½ cup prepared salsa

½ teaspoon ground cumin

½ teaspoon chili powder

¼ cup pickled jalapeño slices,

chopped 1 cup shredded Monterey Jack, or Cheddar cheese

½ cup reduced-fat sour cream

1 ½ cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

¼ cup canned sliced black olives, (optional)

3 scoops/packets of Pinnaclife Prebiotic Fiber


1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder, Prebiotic fiber and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes. 3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Tips & Notes Make Ahead Tip:

Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3. Per serving: 146 calories; 7 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.

Source: EatingWell: January/February 2007 (Hy-Vee Dietitians)

Hot Chile Grilled Cheese

Serves: 4

All you need:

4 poblano peppers (see Note) Olive oil

1 (14-ounce) can no-salt-added pinto beans

3 tablespoons salsa

½ tsp cumin

½ tsp chili powder

1/8 teaspoon salt

½ cup shredded Cabot Light Jalapeno cheese

2 tablespoons plain Greek yogurt

3 scallions, sliced

2 tablespoons chopped fresh cilantro

8 slices whole grain bread Guacamole for serving, if desired

3 scoops/packets of Pinnaclife Prebiotic Fiber

All you do: 1. Preheat oven to 400 degrees. Rub the poblanos with olive oil. Place on a baking sheet and roast for about 15 minutes or until the skin has blistered. Place peppers in a microwave-safe bowl, cover with plastic wrap and let stand, covered, until cool enough to handle. 2. Meanwhile, combine beans, salsa, cumin, chili powder, 2 scoops/packets of Pinnaclife Prebiotic Fiber and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). 3. In a small bowl, combine cheese, yogurt, scallions, 1 scoop/packet of Pinnaclife Prebiotic Fiber and cilantro. 4. When the peppers are cool enough to handle, slice each one in half lengthwise and peel off the skin and remove the stem and seeds. 5. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.) 6. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread. 7. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately with your favorite guacamole, for dipping, if desired.

Tips & Notes • Note: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets. • Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.

Source: EatingWell: March/April 2010 (Hy-Vee Dietitians)