100 calories or less SNACKS!

Munch of some of these 100-calorie or less options. 

2/3-cup 1% cottage cheese 

0.6 oz almonds, cashews, peanuts, or pistachios 

1 large apple 

2 cups strawberries 

1 medium banana 

1 whole-wheat English muffin 

1 tablespoon peanut butter 

1 cheese stick 

4 1/2 cups 94% fat free microwave popcorn 

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 http://www.myrecipes.com/m/recipe/french-style-stuffed-eggs-10000001031629/#

Yield: 16 servings (serving size: 1 egg half)

Ingredients:

• 8 large eggs 
• 1/3 cup minced reduced-fat ham 
• 1 tablespoon minced green onions 
• 1 tablespoon minced parsley
• 1 tablespoon low-fat mayonnaise 
• 1 teaspoon mustard 
• 1/4 teaspoon chopped fresh thyme
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper 
• 2 (1-ounce) slices white bread, torn into large pieces
• Cooking spray
• Fresh thyme leaves (optional)
• 
  

Directions:

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
4. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
5. Preheat broiler.
6. Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

Calories: 38

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http://www.myrecipes.com/m/recipe/chunky-tomato-fruit-gazpacho-10000001197142/#

Yield: 7 servings (serving size: 1 cup)

Ingredients:

• 2 cups finely chopped tomatoes (about 3/4 pound) 
• 2 cups finely diced honeydew melon (about 3/4 pound)
• 2 cups finely diced cantaloupe (about 3/4 pound) 
• 1 cup finely diced mango (about 1 medium) 
• 1 cup finely diced seeded peeled cucumber (about 1 medium) 
• 1 cup finely diced nectarines (about 3 medium) 
• 1 cup fresh orange juice (about 4 oranges)
• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/4 cup chopped fresh basil
• 3 tablespoons chopped fresh mint
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar 
• 1/2 teaspoon salt
• 1 jalapeño pepper, seeded and finely chopped

Directions:

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

Calories: 95

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http://www.myrecipes.com/m/recipe/mini-smoked-salmon-pizzas-10000001545771/#

• Yield: 12 servings (serving size: 2 pizzas)

Ingredients:

• 24 gyoza skins
• Cooking spray
• 4 (1-ounce) slices cold-smoked salmon
• 1/2 cup (4 ounces) Neufchâtel cheese 
• 2 tablespoons finely chopped red onion
• 1 tablespoon capers
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon grated lemon rind
• 48 (1/2-inch) chive pieces

Directions:

1. Preheat oven to 400°.
2. Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.
3. Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.

Calories: 84

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http://www.myrecipes.com/m/recipe/mini-frittatas-with-ham-cheese-10000000521726/#

Yield: 8 servings (serving size: 3 frittatas)

Ingredients:

• Cooking spray
• 1/2 cup finely chopped onion
• 2/3 cup chopped reduced-fat ham (about 2 ounces)
• 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 4 large egg whites
• 1 large egg

Directions:

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Calories: 39

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Chunky Peach Popsicles

Makes 12 Popsicles.

Ingredients:

1 1/4 pounds  ripe peaches, (3-4 medium), halved and pitted

  Juice of 1 lemon

1/4 cup  freshly squeezed orange juice

1/4 cup  sugar, or to taste

1/4 teaspoon  vanilla extract

Directions:

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Tip:

MAKE AHEAD TIP: Store in the freezer for up to 3 weeks. | Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks

Calories: 33

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Watermelon Salsa

8 servings 1/2 cup each

Ingredients:

3 cups  finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)

2   jalapeno peppers, seeded and minced (see Ingredient note)

1/3 cup  chopped cilantro, (about 1/2 bunch)

1/4 cup  lime juice

1/4 cup  minced red onion, (about 1/2 small)

1/4 teaspoon  salt, or to taste

Directions:

1. Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

Tips:

Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Calories: 26

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http://www.myrecipes.com/m/recipe/roasted-red-pepper-cannellini-bean-dip-10000001571422/#

Yield: 8 servings (serving size: 1/4 cup)

Ingredients:

• 1/4 cup chopped fresh basil
• 1 teaspoon balsamic vinegar
• 1 (16-ounce) can cannellini beans, rinsed and drained
• 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
• 1 large garlic clove
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

Directions:

1. Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Calories: 62

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Crunchy Cereal Trail Mix

Servings 1

Ingredients:

1/4 cup  Cheerios

1 tablespoon  pepitas

2 teaspoons  raisins

2 teaspoons  semisweet mini chocolate chips

Directions:

1. Combine Cheerios, pepitas, raisins and chocolate chips in a small bowl.

Calories: 98

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Hawaiian Smoothie

Servings 2, I cup each

Ingredients:

1 cup  chopped fresh pineapple

1/2 cup  chopped peeled papaya

1/4 cup  guava nectar, (see Ingredient Note)

1 tablespoon  lime juice

1 teaspoon  grenadine, (see Ingredient Note)

1/2 cup  ice

Directions:

1. Place ingredients in the order listed in a blender. Pulse three times to chop the fruit, then blend until smooth. Serve immediately.

Tips:

Ingredient Notes: Grenadine is a red syrup (originally flavored with pomegranate juice) used to color and flavor drinks. Look for it in the bar-mix section of your supermarket.

Guava nectar is available in most markets, with the juices or in the Latin American section.

Calories: 81

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Feta & Herb Dip with Crudites

Servings 8, 1/4 cup each

Ingredients:

1 15-ounce can  white beans, rinsed

3/4 cup  nonfat plain yogurt

1/2 cup  crumbled feta cheese

1 tablespoon  lemon juice

1 teaspoon  garlic salt

1 teaspoon  freshly ground pepper

1/4 cup  chopped fresh parsley

1/4 cup  chopped fresh dill

1/4 cup  chopped fresh mint

1/4 cup  chopped fresh chives

Directions:

1. Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Tip:

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Calories: 32

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Mini Greek Pizza Muffins

Servings 24 mini muffins

Ingredients:

2 tablespoons  extra-virgin olive oil

2/3 cup  finely chopped onion

2/3 cup  finely chopped red bell pepper

1/3 cup  whole-wheat pastry flour

1/3 cup  all-purpose flour

2 teaspoons  baking powder

1 1/2 teaspoons  chopped fresh oregano, or 1/2 teaspoon dried

1 teaspoon  sugar

1/4 teaspoon  garlic powder

1/4 teaspoon  salt

1/3 cup  low-fat milk

1/3 cup  crumbled feta cheese

1   large egg, well beaten

2 tablespoons  tomato paste

2 tablespoons  chopped kalamata olives

Directions:

1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.

2. Meanwhile, preheat oven to 400 degrees F. Coat a mini-muffin pan with cooking spray.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.

4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.

5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Tip:

MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350 degrees F.

Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

Calories: 39