The beauty of having a Points Budget while on our program for weight loss is that there are infinite ways to spend that currency—which means endless snack options for you!
Whether you’re looking for a sweet treat or an elevated way to enjoy an old standby, these low-Points snacks will fill you up—and excite your tastebuds—between meals.
If you love to dunk, try:
1. Jicama with pico de gallo
Channel chips-and-salsa vibes without blowing your Points by swapping tortilla chips for jicama rounds sprinkled with sea salt and lime juice. While the Mexican turnip delivers a satisfying crunch on its own, store-bought or homemade pico de gallo adds flavor.
2. Red peppers with ranch dip
What’s snack time without a creamy dip? The key to creating one that won't break your Points budget is starting with a base of plain nonfat Greek yogurt. Stir up to 1¾ tsp of ranch seasoning into about a half cup of Greek yogurt for a creamy accoutrement to sliced red peppers.
3. Cucumbers with Greek artichoke dip
Mix together one 15-oz can of chopped artichoke hearts (without oil), 1⅓ cups plain nonfat Greek yogurt, 2 Tbsp chopped dill, 1 tsp minced garlic, 1 tsp lemon zest, 1 tsp kosher salt, and ⅛ tsp black pepper. The recipe makes about 8 servings you can save for later; serve with cucumber rounds at your leisure.
If fruit tickles your fancy, try:
4. Grilled pineapple
This twist on everyone’s favorite tropical fruit combines all the smoky goodness of a barbecue with the sweetness of pineapple: Core and slice the fruit into ½-inch-thick rounds. On a nonstick grill pan (or an outdoor grill, if available), cook for 3 minutes per side.
5. Spicy watermelon
Dust chili powder over both sides of a watermelon slice and add a sprinkle of lime juice for a hot take on the classic summer fruit.
6. Baked apples
A sprinkle of nutmeg and cinnamon can give apples a pie-like flavor; chop into bite-sized pieces, toss with seasoning, and bake at 400°F for 25 minutes for an autumnal treat.
If you feel like a treat, try:
7. Three-ingredient banana pancakes
How about a breakfast treat? Mash a banana and an egg together until the mixture takes on a batter-like consistency. Pour about ¼ cup of batter onto a nonstick pan, and cook for 3-4 minutes on each side. Finish with a sprinkle of cinnamon or the baked apples above.
8. Nutty banana bombs
Got extra-ripe bananas? Peel and drop bite-sized chunks into a freezer-safe bag with a sprinkle of up to 2 tsp of peanut butter powder. Gently shake to coat, then freeze until solid for a nutty, ice-cream-like treat.
9. Yogurt-covered blueberries
For a tart frozen snack similar to frozen yogurt, dip blueberries in nonfat, plain Greek yogurt (a fork or toothpick can be helpful) and place them on a small parchment paper-lined cookie sheet. Pop the entire tray into your freeze for about an hour before enjoying.
If you feel like eating a second breakfast, try:
10. Egg cups
Instead of pouring typical batter into your muffin pan, crack one egg into each hole. Evenly distribute spinach, chopped onions, diced tomatoes, salt, and pepper into each cup, and bake for 25 to 35 minutes at 375°F. You can store extras in your fridge for up to a week for easy snacking.
11. Lox roll-ups
Start with a piece of roasted seaweed. Add a slice of smoked salmon, a pinch of sesame seeds, and three tablespoons of soy sauce. Then eat it like a hand roll.
12. An everything-bagel-seasoned hard-boiled egg
If you haven’t jumped on the everything bagel seasoning bandwagon, now’s the time: The spice mix features a satisfying combination of poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt that jazzes up hard-boiled eggs, no bagel run required. Just sprinkle it over egg halves or pour some seasoning into a bowl and roll the whole egg to coat.
If you feel like eating a second lunch, try:
13. Red lentil soup
Super hungry? This hearty recipe will fill you up: Coat a small saucepan with nonstick spray and heat over medium heat. Add 3 Tbsp diced red onion, 1 clove minced garlic, ½ tsp cumin seeds, ½ tsp ground coriander. Cook for about 1 minute, then mix in 1 cup of water, ½ cup diced tomatoes, ¼ cup dry lentils, and ¼ tsp of table salt. Bring the mixture to a boil, then cover, lower heat, and simmer for 10 to 15 minutes, or until lentils are tender. Top it with 3 tsp chopped fresh cilantro and a spoonful of plain nonfat Greek yogurt.
14. Endive cups with chicken or tuna salad
Endive is an oft-forgotten type of lettuce. However, this crisp, bitter leaf makes a snappy vehicle for tuna or chicken salad.
15. Turkey and pickle kabobs
Agree to agree: Food feels more fun when it’s served on a stick. Slice a dill pickle into ½-inch-thick rounds, cube cooked turkey breast (or fold deli meat into bite-size pieces), then thread them onto a skewer, alternating ingredients.
If you feel like something crunchy, try:
16. Kale chips
This versatile superfood is here to save your snack time: Wash and thoroughly dry a head of kale, remove the ribs of the leaf, cut into ½-inch pieces, sprinkle with salt, and bake on a parchment paper-covered cookie sheet for 20 minutes at 275°F, shaking the tray halfway through.
17. Edamame spread with crudité
Blended edamame can make a great dip base: Combine cooked, shelled edamame beans, garlic, 3 tsp of lemon juice, cilantro, and a touch of jalepeño in a food processor. Pulse until smooth, season to taste with salt and pepper, and spoon into pepper halves or onto carrot rounds.
18. Veggie “fries”
Grab a veggie like zucchini, butternut squash, or beets, and cut it into thin sticks. Bake on a parchment paper-covered cookie sheet for 20 minutes at 350°F, flipping halfway through and adding a touch of salt. They’ll taste similar to fries without a high Points value.
If you feel like something fancy, try:
19. Minty fruit skewers
Elevate your standard fruit salad by serving it grilled on skewer. Slide cubed honeydew, mangoes, and strawberries and thread them onto a wooden skewer, then cook on a nonstick grill pan for 1 to 2 minutes per side at medium heat. Garnish with chopped mint to add some refreshing flavor.
20. Fiery gazpacho
The name might sound intimidating, but the recipe isn’t: It’s chilled vegetable soup. To make a large batch (about four servings) in a large bowl, combine a 14½ oz can of diced tomatoes, 1 cup fat-free vegetable broth, ½ of a chopped bell pepper and ½ cup diced cucumber. Finely chop and add ½ of a red onion, plus 2¼ oz of canned green chili peppers. Top with 1½ tsp red wine vinegar, and salt and pepper to taste. Chill before serving.
21. Berry-lemon tartlets
Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries, if you prefer.