Eating healthy on a budget doesn’t have to be difficult. Last night, while helping one of my kids rehearse lines for an upcoming theater production, I kept my hands busy preparing a number of 100 calorie snack packs out of various fresh healthy ingredients . . .
In our household at least, I’ve noticed that if I purchase something that needs any preparation at all, it has a tendency to sit in the fridge untouched. So, If I get a great deal on an item, yogurt for example, I portion it into single serving sizes and put them in the fridge. Fair game for whomever gets to them first.
In the time I’ve been doing this, I’ve noticed several things.
Food that normally has a tendency to go to waste, doesn’t. (For example, the last 1/4 of a cup of yogurt in the bottom of the container.). It no longer goes to waste because it portioned evenly.
The kids eat a serving size. I’m sure you’ve heard the old adage, “His eyes were bigger than his belly”. When the kids get home from school, they’re ravenous. When the snacks are prepared and ready, they have a tendency to eat the correct amount, rather than doubling portions out of hunger, (thereby reducing the amount Thrown away.)
They don’t mind eating healthy. It may seem strange, but when they open the fridge and get a choice of 10 different 100 calorie snack packs, they don’t mind munching fruits and veggies instead of chips, cookies, etc.
In searching for decent containers, we found these awesome plastic deli containers. They’re dirt cheap, can be frozen, microwaved & tossed in the dishwasher. Not only that, they are the perfect size for creating your own 100 Calorie Snack packs. At 37¢ each, they’re completely worth it!
:cook2:Here are a few 100 Calorie Snack Pack Ideas
1/2 c. Lowfat Yogurt (sprinkle with frozen blueberries, or with cinnamon, or nutmeg for variety)
Large Hard Boiled Egg
1 Orange, peeled and divided into segments
1 3/4 cups raspberries
1 c. Blueberries
1 c. Mango Chunks
1 3/4 c. Cantaloupe Chunks
1 3/4 c. Popcorn
6 Dried Apricots
3 small slices Dried Mango
1 1/4 c. Blackberries
2 Medium Kiwi’s Sliced
15 strawberries dipped in 1/4 c. Cool whip (lite) (you can make your own)
60 Pepperidge Farm Baby Goldfish Crackers
25 EatSmart Café Fries
1 Small Baked Potato w/ 1/2 c. Salsa & 2 Tbls Fat Free Sour Cream
12 Back to Nature Sesame Ginger Rice Thins
12 Quaker Quakes Cheddar Cheese Rice Snacks
40 Rold Gold Classic Style Pretzel Sticks
5 Nabisco Nilla Wafers
½ cup low-fat cottage cheese with 5 strawberries
3/4 c. Fruit Cocktail in light syrup
3/4 c. Bran Cereal
½ mini bagel with 1 ounce smoked salmon
45 steamed edamame (green soybeans)
12-15 natural almonds
2 tablespoons each of mashed avocado and chopped tomatoes stuffed in 1⁄2 mini pita
1 hard-boiled egg with 1 slice Melba toast
1/2 cup of sugar-free gelatin, any flavor, and two tablespoons of low fat whipped topping.
15 chocolate-covered raisins
10 dry roasted cashews
1/4 cup of fat-free Ranch dressing to 1 cup of mixed fresh veggies such as zucchini, red bell pepper, celery, carrot sticks and cherry tomatoes
1/2 cup of applesauce and 1 piece of toast cut into four sticks (for dunking, of course!)
6 saltine crackers or 2 graham cracker squares with 2 teaspoons of peanut butter or fruit jam.(One of my favorite snacks as a kid- saltines & grape Jelly… mmmmmmmmmm!)
1/2 cup of fat-free ice cream
Easy Parfait- 1/2 cup of low-fat pudding layered with two crumbled vanilla wafers and a dollop of low fat whipped topping to garnish the top.
1 Medium apple cut into slices and spread with 2 teaspoons of peanut butter
a 2″ slice of Angel Food Cake
12 small Pretzel Twists
1/2 c. Unsweetened Applesauce
Jicama & Honey Mustard dip- 1 1/2 cups of jicama peeled and sliced, (this is a root veggie that has 6 grams of fiber per cup!) eat it mixed in 1 Tbs Greek Yogurt, 1 Tbs Mustard, 1 tsp honey
Cocoa dusted almonds (12)
10 Lg Shrimp boiled in lime juice and sprinkled with chili powder
Pumpkin Yogurt (1/2c. plain yogurt 1/4 c. pumpkin puree, 3 drops stevia, 1/4 tsp cinnamon) or Maple Pumpkin Yogurt 1/2 c. plain yogurt, 2 TBS pumpkin puree, 1 tsp maple syrup
Watermelon Salad – 1 c. fresh spinach, 1 tbs balsamic vinegar, 3/4 c. diced seedless watermelon
Rice Cake smothered in almond butter
Coconut covered kiwi slices- slice 1 kiwi and top it with a TBS of shredded coconut
1 Fig newton spread with a tsp of peanut butter
Spiced orange- an orange sprinkled with cinnamon
:weight: Now that you’ve cut your calories, check out the workouts we recommend . . .
on Where to Buy:
Unfortunately, the extra small ziploc containers were discontinued in favor of a larger size. We recently went to reorder them and discovered they weren’t available, so we opted for these 8 oz deli containers instead, they’re freezer safe, dishwasher safe, stackable, microwavable and still the perfect size.
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.