It’s 3 p.m. and your stomach’s grumbling but dinner’s still hours away. Sound familiar? We rounded up our favorite between-meal recipes and tips to help you build a snack around one (or more!) ZeroPoint® foods while on the WeightWatchers® weight-loss program.
Beans, peas, and lentils
- Stir your favorite beans into canned or homemade vegetable soup.
- Roll up a small tortilla spread with canned fat-free refried beans or bean dip, salsa, and hot sauce.
- Sprinkle steamed edamame with sea salt and crushed red pepper or togarashi seasoning.
- Spread mashed canned chickpeas onto whole-grain toast and top with sliced cucumber, salt and black pepper.
Chicken & Turkey
- Tear rotisserie chicken breast into strips and dip into honey mustard.
- Stir together chopped roast turkey and tzatziki and eat wrapped in romaine lettuce leaves.
- Build a turkey sandwich on thick slices of tomato with a dab of mustard and a handful of arugula.
- Toss some chopped cooked chicken breast with shredded veggies and salsa, and wrap up in a tortilla.
Corn & Popcorn
- Coat air-popped popcorn with cooking spray and toss with your favorite seasoning blend or grated Parmesan.
- Wrap an ear of corn in its husk in a wet paper towel and microwave for 2 minutes. Shuck and sprinkle with seasoned salt.
- Stir together corn, guacamole, and salsa verde. Scoop up with baked tortilla chips or veggie sticks.
Eggs
- Sprinkle a hard-boiled egg with your favorite seasoning blend.
- Cut hard-boiled eggs in half. Remove the yolks and mash them with some mustard, chopped pickle, spices, salt, and black pepper and spoon back into whites for quick deviled eggs.
- Cut hard-boiled eggs in half and wrap with thinly sliced deli turkey or ham. Dip in mustard.
- Dice a hard-boiled egg, toss with plain nonfat Greek yogurt and some Dijon mustard, season, and eat in lettuce cups or piled onto whole-grain crackers.
- Make an omelet using leftover cooked veggies as a filling.
- Use the WeightWatchers® Egg Bite Maker to create your own egg bites.
- Scramble an egg and wrap up in a small tortilla topped with salsa.
Fish & Shellfish
- Purchase store-bought cooked refrigerated shrimp and pair with cocktail sauce or horseradish-ketchup.
- Top cucumber slices with smoked salmon and a dollop of plain nonfat Greek yogurt.
- Mash drained tuna packed in water with mustard and lemon pepper seasoning. Spoon onto a rice cake, tomato slice, or lettuce cups.
- Place pickle slices on whole-grain crackers and top with mashed drained tuna packed in water.
Fruit
- Spread a thick cored apple slice with creamy nut butter.
- Freeze washed seedless grapes and then eat them frozen.
- Freeze bananas drizzled with melted chocolate.
- Top plain nonfat cottage cheese or yogurt with chopped fresh fruit and some low-fat granola or mini chocolate chips.
Non-starchy vegetables
- Dip steamed asparagus spears into mustard vinaigrette or Dijonnaise.
- Top thickly sliced carrot or cucumber rounds with hummus or guacamole and hot sauce.
- Air-fry whole sweet mini peppers or shishitos. Season with a squeeze of lemon and flaky salt.
- Make salsa with your favorite finely chopped veggies, red onion, lime juice, salt, and cumin. Scoop up with chips or endive leaves.
- Wrap a pickle spear in deli turkey and dip in mustard.
Recipes to try
Yogurt & Cottage cheese
- Layer nonfat yogurt with chopped fruit and toasted oats or nuts for an easy parfait.
- Turn Greek yogurt or puréed cottage cheese into a quick, creamy dip with herbs and seasonings and pair with veggie sticks.
- Stir together plain nonfat yogurt, unsweetened cocoa, and monk fruit sweetener to use as a dip for apples or bananas.
- Swirl chocolate syrup into cottage cheese and top with chopped fresh berries.
- Spread cottage cheese on a rice cake, season with salt and black pepper, and top with slices of tomato or cucumber.
