SNACKERS UNITE!

My latest favorite is a wedge of Laughing Cow cheese and a few wheat crackers.

Hot Spinach and Artichoke Dip
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g

Ingredients:

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray


Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

Serve with pretzel sticks :]

I used to have a chip problem too I switched to white popcorn...... but a lot of people think that's too plain.

Have you ever tried hummus as an alternative to traditional dip? I like to dip fat-free pretzels in it. But, you could do your baby carrots or cucumbers as well.

This is what I switched to as well! I love the chocolate pudding but I eat it to damn fast! LOL

Hot Spinach and Artichoke Dip
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g

Ingredients:

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray


Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

Serve with pretzel sticks :]

Sounds amazing !!

I found that if you air pop white popcorn and add some seasoning it doesn't equal a lot of calories and you can eat a fair amount of it. (6 cups popped is only 120 calories) I like it with a little parmesan cheese and chili powder but you could do lots of different spices (and if you really want butter get some spray butter that has 0 calories)

My absolutely favorite are Baked jalapeno poppers!




here is the link : http://www.skinnytaste.com/2011/01/skinny-baked-jalapeno-poppers.html

Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g

I use fat free cottage cheese, fat free sour cream (1/2 a container of each for every 1 packet of seasoning) and a packet of hidden valley ranch dip seasoning to make a veggie dip. I hate the taste of fat-free anything, so the dip seasoning masks that and makes it a great dip for my broccoli, carrots, celery, etc.

Laughing cow cheese wedges as a dip for my carrots.

Apple and peanut butter if I have extra calories. If not, apple and the laughing cow swiss cheese again.


I'm a terrible snacker and eat every 2 hours, so I feel your pain. Try the hummus -- it's delicious!

I have never had hummus, I'm so afraid to try things I have never had before!

Love the idea of the fat free sour cream and ranch mix, that is probably DELICIOUS and easy to take to work and snack on! YUM YUM.

I have tried frozen grapes, maybe the green ones aren't as good?

Have you ever had bean dip? It's similar to that, because it is made with mashed chick peas! It's yummy!

When I am craving some sweets hard and can't take it anymore, I usually drink a glass of water first and then have a tablespoon of fresh ground peanut butter with 4 dark chocolate covered almonds. That usually does the trick and keeps me from blacking out and eating a whole cake or something! Lol!

I'm with you. Once I started tracking, I figured out that snacks are without a doubt where I get the majority of my excess calories (not counting delicious, delicious beer).

I can live without sweets, but I live for the salty-crunchy-fatty trinity, especially if delivered via a starchy vehicle of some kind. Some okay substitutes that at least address two thirds of that are: Ak Mak crackers or little multigrain/soy/sesame whatever crackers with hummus or cottage cheese (cottage cheese by itself is actually a surprisingly good snack, for me at least, but I know a lot of people are grossed out by it).

I also eat some of just the same old snacky stuff I always did, I just make sure to measure it out and track it every time, and not let myself just eat out of the bag at will and guess at amounts later. But stuff like peanuts and cheese and greasier crackers like Ritz or Triscuits, I just can't have that stuff around no matter what. I'll eat a whole box of Triscuits in an afternoon if you let me.