Meal/snack ideas?

Question

I do the 6-8 small meals/snack a day eating plan but I feel like I might be getting into a rut and bored with the same things day after day so wanted some ideas.

Right now I am including soy protein (I'm vegetarian), fruits, veggies and whole grains, hummus and low fat cheese but need some fun creative lower calorie snack ideas.

What's a Quesadia???

Oh...you mean a Quesadilla? I know what that is LOL. I couldn't understand what Quesadia meant with the incorrect spelling.

Answer 1

Looking at my desk here (I am largely vegetarian too), I have almonds, Health Valley Tarts (130 calories each), non-fat plain yogurt, bananas, and some sports bars (Power Bar, etc.). Try to mix up the fruit. Right now there is a ton of fruit available including cherries, blueberries and raspberries. Enjoy them now while the cost is low.

Also, some of the Health Valley soups / chillis as excellent choices. They are only a couple hundred calories and all the ingredients are top-notch. Check out: http://www.healthvalley.com for more information on their product line.

Also, don't be afraid to pre-make your snacks, including small amounts of spaghetti, brown rice, or what not.

Hopefully I helped...

Answer 2

Quesadia

Answer 3

I'm vegetarian also, and this is what I used to eat for lunch. [ it does get old after a while though]

take a wheat tortilla, and spread roasted red pepper hummus on it, add on cheese, bellpeppers,lettuce,anything you want like that, roll it up, and eat it like that. it is really good, but I got sick of eating hummus everday. hope you like it :]

Answer 4

A qusadia is a tortilla with cheese rolled up in it and they are very yummy but i think they are kind of fattening but if you want to try one go to your local Taco Bell and they have them.

Answer 5

These POWER-POPS are a great snack. They're healthy and contain Hoodia Gordonii, which suppresses your appetite. A GREAT weight-loss snack, and the flavors are to die for...

Answer 6

i did that eating plan also.... a good snack for me was sometimes nut including almonds and unslated peanuts.. also a bowl of cereal with high fiber and protein is good... one htat ir really enjoy is kashi golean crunch... its delicious and healthy... and lowfat ice-cream can also be good... but only a few times a week...peanut butter toast is good... but i suggest the healthy kinda of pb.. not jif:(....well hope thats enough and i hope that i helped

Answer 7

STUFFED CUKE SNACKS:
1 large cucumber
1 package (3 oz.) cream cheese, softened
1 Tablespoon crumbled blue cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh dill
1 teaspoon grated onion
20 to 26 pimiento strips
Additional dill sprigs
Run the tines of a fork lengthwise down the cucumber. Cut a 1-in. slice from each end. Cut cucumber in half lengthwise; remove and discard seeds. Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic wrap. Refrigerate for 3-4 hours. Cut into 1/2-in. slices; garnish with pimiento and dill.

TORTILLA SNACK STRIPS:
2 Tablespoons butter or margarine, melted
6 flour tortillas (8 inches)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt or onion powder
Dash to 1/8 teaspoon cayenne pepper, optional
Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 degrees for 8-10 minutes or until lightly browned. Serve warm.

SPICED HONEY PRETZELS:
4 cups thin pretzel sticks
3 Tablespoons honey
2 teaspoons butter or stick margarine, melted
1 teaspoon onion powder
1 teaspoon chili powder
Line a 15-in. x 10-in.x 1-in. baking pan with foil; coat the foil with nonstick cooking spray. Place pretzels in a large bowl. In a small bowl, combine the honey, butter, onion powder and chili powder. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 degrees for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate

SPICY HUMMUS:
1/4 cup packed fresh parsley sprigs
2 Tablespoons chopped onion
1 garlic clove, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 Tablespoons sesame seeds, ground
2 Tablespoons cider vinegar
2 teaspoons soy sauce
2 teaspoons lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon each ground cumin, ginger, coriander and paprika
In a food processor or blender, combine the parsley, onion and garlic; cover and process until smooth. Add the chickpeas, sesame seeds, vinegar, soy sauce, lime juice, honey, mustard and seasonings; cover and process until smooth. Store in the refrigerator. Makes 1-1/2 cups.

ZUCCHINI PANCAKES:
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 Tablespoons biscuit/baking mix
3 Tablespoons grated Parmesan cheese
Dash pepper
1 Tablespoon cooking oil
In a bowl, combine zucchini, egg, baking mix, cheese and pepper. Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten. Fry until golden brown; turn and cook the other side.

VEGETABLE KABOBS:
1/2 cup Italian salad dressing (low-fat)
1 Tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 small boiling onions, peeled
8 cherry tomatoes
8 medium fresh mushrooms
In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot coals. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender.

Answer 8

sauted mealworms on lettuce and orange