100 calorie snacks

Baked Apple
Baked apples can get all dressed up and filled with oats, nuts, and other tasty stuff. But for a simple low-cal version, core a tennis-ball sized apple, dust with cinnamon, and bake at 350 for 20 minutes (or until tender but not mushy).

Mexican Potato
There’s always the option to bake a potato, but for a quick snack version turn to the microwave. Pierce a medium potato (about the size of a computer mouse) a few times with a fork, and microwave on high for about five minutes or until soft (you should be able to pierece with a knife and remove without any resistance). Top ½ of the potato with 1 tablespoon of salsa and 1 tablespoon of plain Greek yogurt (a great stand in for sour cream). Save the other half in the fridge for another snack!

Apples and Cheese
Pair a Laughing Cow Mini Babybel Light cheese wheel with half of a baseball-sized apple, sliced. The cheese has 6 grams of protein and 20 percent of the daily recommended value of calcium.

Hard Boiled Egg Whites and Mustard
Boil four eggs for 12–15 minutes. Let them cool, de-shell them, slice them in half, and remove the yolks with a spoon. Sprinkle with pepper and dip in 1 tablespoon of mustard. The really yellow kinds of mustard get their color from turmeric, an anti-inflammatory spice. Pro tip: If you add 1 teaspoon ofbaking soda to the water, the eggs will be a cinch to peel!

Pumpkin Yogurt
Combine ½ cup of nonfat plain Greek Yogurt with ¼ cup of pumpkin puree. Sweeten with stevia, ¼ teaspoon vanilla extract, and a pumpkin pie spice blend (or cinnamon). Pumpkin is a low fat way to increase this snack’s fiber and flavor profile.

Cukes and Cream Cheese
Cut one medium cucumber into long strips. Combine 2 tablespoons of diced roasted red pepper, 2 tablespoons of low-fat cream cheese, and ¼ teaspoon of cracked pepper. Spread the cream cheese mixture onto the strips. Cucumbers are made up mostly of water, which makes them a healthy low-calorie dipper.

Broccoli and Tzatziki Sauce
Whip up a quick tzatziki-like sauce by combining 2 tablespoons plain nonfat Greek yogurt, 1 teaspoon lemon juice, and 1 tablespoon of minced cucumber. Dip six florets into the sauce. The healthy bonus here is that eating broccoli raw may help maintain the green veggie’s cancer-fighting nutrients.

from greatist.com

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Cottage Cheese CinnApple Bowl

180 calories, 0.5g fat

Fat-free cottage cheese with a chopped Fuji apple (yum... and full of fiber!), a no-calorie sweetener packet, some cinnamon, and a drop of vanilla extract. * Stick with 1/2 cup of the cottage cheese, and you'll have a HUGE bowl of sweet 'n salty goodness with very impressive stats -- 5g fiber + 13.5g protein = a full stomach and happy taste buds!

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30 Protein-Packed Small Meal Ideas under 250 calories

Southwestern Stuffed Peppers

Olive Oil ( I used Tahitian lime olive oil)
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp taco seasoning
2 cups of cooked rice
3-4 organic bell peppers, halved and seeded
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese

   Toppings:
fresh cilantro
sour cream
sliced avocado


Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru.

Remove the peppers from the oven and allow to cool until you can handle them.

*Note: make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice.

Add in the jar of salsa and mix well.

Spoon the turkey mixture into each half of the bell peppers and place back into the baking dish.

Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru.

Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese.
Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream before serving.

from Simply Love Food

Quick Snack: Turkey Wrap with Cucumber Cream Cheese

ingredients

1/4 cup chopped cucumber

4 tablespoons softened cream cheese

3 large flour tortillas

1/4 pound sliced smoked turkey breast

directions

Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.

Bake Sweet Potato

Basic Baked Sweet Potato

from Martha

450 degrees.

Pierce sweet potatoes all over.

Bake for 45-50 minutes, until tender.

Cut a deep slit in each potato and push ends together to open.

Dollop greek yogurt on top & Enjoy!

Cheesy Baked Sweet Potato  from The Biggest Loser

Ingredients

1 (6-ounce) sweet potato, scrubbed
1 wedge (3/4 oz) Laughing Cow Light Garlic & Herb Cheese

Directions

With a fork, poke the potato 5 times on each side. Place in a microwave-safe bowl or on a microwave-safe dish. 

Cover the bowl or dish loosely with a paper towel and microwave on high for 5 minutes. 

Carefully flip the potato (it will be very hot) and microwave 3 to 5 minutes longer, or until it is tender throughout. 

You also have the option to bake it, but this is much faster.

Cut an opening stretching from 1 inch from each end and deep enough to open the potato completely without cutting it in half. Spread the cheese evenly in the center, mash it into the potato slightly with a fork to melt, and serve.


Per serving:

166 calories
5 g. protein
31 g. carbs
2 g. fat (1 g. saturated)
10 mg cholesterol
5 g. fiber

Recipe courtesy of The Biggest Loser Family Cookbook.

Crunchy Chopped Salad with Gorgonzola and Radishes

Makes 2 large lunch salads or four side dish salads

Ingredients:

1 large handful (about 2 cups) chopped romaine lettuce
1 large handful (about 2 cups) chopped arugula or spinach
1 cup celery, sliced in 1/2 inch slices
1 cup radishes, cut in fourths lengthwise
2/3 cup carrots, cut in 1/2 inch slices
2 small cucumbers, chopped
3-4 T your favorite salad dressing
1 Tbsp. (per salad) of crumbled Gorgonzola cheese
fresh ground pepper to taste

*These Ingredients + 1 pear = 2 servings at 170 calories each, 28 carbs, 5g Fat, 7g protein

Options:           other veggies -- chopped broccoli or cauliflower, red bell pepper, or fennel.
                         add a protein like tuna or tilapia
                         1 medium pear, chopped

Instructions:
Chop arugula and romaine, wash in salad spinner, and spin dry. (Or wash by hand and pat dry with paper towels. Chop radishes, celery, carrots, and cucumbers.

Put romaine, arugula, cucumbers, celery, radishes, and carrots into large bowl and toss with blue cheese dressing. 

Arrange on two plates (or four small plates for side dish salads), sprinkle Gorgonzola cheese over, and season with pepper.

Easy Cheesy Zucchini Bake Easy Cheesy Zucchini Bake

Makes 4-6 servings

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Find the recipe here at Kalyn's Kitchen

Grilled Zucchini Pizza Slices

This is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I'm a pepperoni girl, so of course I had to have that, but the topping options are endless here. Admittedly, this is not a pizza in the truest sense of the word, but if you'd like pizza flavors with a "crust" that's gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did!

--large zucchini slices, cut 3/4 inch thick (see recipe notes)
--olive oil, for lightly brushing both sides of pizza and oiling grill grate
--pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
--grated cheese (I used a blend of low-fat cheese called "pizza cheese," but you can use any cheese you'd enjoy on pizza.

--pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you'd like on pizza.)

Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)

Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely round slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.)

Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)

Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)

Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)

Remove zucchini pizzas from grill and serve hot.

click here to visit Kalyn's Kitchen for the recipe

Baked Parmesan Tomatoes

Ingredients :

4 tomatoes, halved horizontally

1/4 cup freshly grated parmesan cheese

1 teaspoon chopped fresh oregano

1/4 teaspoon saltFreshly ground pepper to taste

4 teaspoons extra-virgin olive oil

Directions :
Preheat oven to 450 degrees F.

Place tomatoes cut-side up on a baking sheet.

Top with Parmesan, oregano, salt and pepper.

Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.