30 Tasty Snacks That Are 100 Calories or Less

Eating healthy doesn’t need to be complicated or boring! Here are 30 easy-to-prepare snacks, each under 100 calories, that will keep your tastebuds happy.
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Yummy Buttery French Toast Style Pancakes but Low Carb!

kid-approved-low-carb-pancakesIf you are one of the ones that has been looking in my meal tracker (myfitnesspal) and wondering what the recipe is for this phenomenal low-carb (but still yummy) pancake, you are in luck! I have to say, I have been on the search for a long time for a pancake that I can eat without feeling sick afterward and this one fits the bill!! It even passed the kid test; their pancakes were buttered up and gone before I could get mine in the frying pan, or even bother to ask if they wanted any bacon or eggs! Yup. Kid-approved low carb pancakes! I did it, done it!! (If you get that reference, we need to be friends.)

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Leeks – Oven Roasted or Stove Top

Leeks are an amazing vegetable that, regretfully I don’t purchase enough. Growing up, my German from Russia grandmother would frequently eat things like livers and leeks. Occasionally I thought it was good, but I think it was just too potent in the summertime here in Florida. My Grandma’s recipe was very simple, and though I cannot be CERTAIN that this is it, it was very similar.

  • a handful of Leeks, cleaned and cut lengthwise int quarters
  • a tablespoon or 2 in the bottom of your baking dish
  • herbs de provence to taste (I like it heavy, so about 1 tablespoon!)
  • pepper to taste
  • about 1/2 cup chicken or vegetable stock (low sodium) or water
  • salt to taste if using water, I omit if I use stock

leeksPreheat the oven to 400 degrees. While preheating, clean and cut your leeks. Place all the oil and seasonings into the baking dish and blend together with a wooden spoon or spatula. Add the leeks to the pan and … Continue reading

Roasted Tomatillo Chile Salsa

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Roast first 4 ingredients over open flame or on a grill pan, then dice, chop or process together, adding last 4 ingredients. Enjoy!

Lemon-Herbed Chicken

 –Use it on pizza, pasta, in salads, or serve it straight from the grill.

  • Juice of one lemon (~3 tbsp lemon juice)
  • 1 tsp minced garlic (~ 2-3 medium-large cloves)
  • 1 tsp salt
  • ¼ – ½  tsp pepper (use white for a new flair)
  • ½ tsp oregano
  • ½ tbsp ground sage
  • 1 lb chicken breasts

Marinate the chicken overnight. If I’m using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it’s diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or use a skillet.

Honey-Lime Chicken Enchiladas

  • 6 Tblsp honey
  • 4.5 Tblsp lime juice
  • 1 Tblsp chili powder
  • 1/2 tsp garlic powder
  • 1 lb cooked chicken, shredded
  • flour tortillas
  • colby or monterey jack cheese, shredded
  • 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

 

Minestrone Garden Soup

This was AMAZING, btw.  The wine really made it. I have used a white before, but not a red .. this Yellowtail Shiraz really pulled out and tied all the flavors together. I also ended up using V8, & sea salt, and doubling everything but the beans & spinach (pot was full to the rim) as I wanted the ‘stuff’ all even; next time I will just put 1/2 as much beans in the pot.  Also, I think I will cook the pasta separately next time and mix it in per bowl. Mushy pasta is not my friend in the leftovers.

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (unsalted Swanson is good *note: Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes undrained
  • 1/2 cup carrot, julienned or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
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