Category Archives: Under 200 Calories

Looking for a low-calorie but delicious snacks that will not leave you feeling like you binged. Well here are great under 200 Calorie foods for ya’ll!

Pita Sandwich

Meatless Monday Lunches
Pita Sandwich

Serving: 4 (1 Sandwich each)
170 Calories per serving

Pita breads are available in the deli section of most super markets. Select whole-wheat ones, whenever available.

Nutrition information per Serving:

Calories: 170
Total Fat: 2g
Saturated Fat: 0g
Cholesterol 20mg
Sodium: 430mg
Total Carbohydrates: 25g
Dietary Fiber: 3g
Protein: 16g


  • 2 each whole-wheat pita bread, 6 inches
  • 6 oz canned tuna (packed in water)
  • 1 large fresh tomato, sliced
  • 1 small cucumber, seeds removed, peeled and diced (approximately 1 11-2 cups)
  • 1/2 plain low-fat yogurt
  • 1/2diced seedless cucumber
  • 1 clove garlic minced
  • 1 tbsp. vinegar
  • 2tbsp fresh dill, chopped


  1. Reserve 1/2-1 cup cucumber and set aside in a bowl
  2. Combine the yogurt, 1/2 cup cucumber, garlic, vinegar and 1 tablespoon dill to create the herbed yogurt.
  3. chill to allow flavors to blend (may also be used as a dip or salad dressing).
  4. Heat pitas.
  5. cut in half crosswise and pull apart to make pockets.
  6. Divide the tuna, tomato, and remaining cucumber evenly and place in the four pita pockets.
  7. Top with herbed yogurt.
  8. Garnish with remaining 1 tablespoon dill


Spanish Egg White Omelet

Meatless Monday Breakfasts:
Spanish Egg White Omelet

2 servings
30 Calories/serving

photo by: The Hungry Mouse

Fill up right with a delicious omelet
that won’t load you down with fat.

Nutrition Information per Serving:
Calories 30;
Carbohydrates 2.5g;
Protein 2 g;
Fat 1 g;
Fat 0 g;
Cholesterol 0mg;
Sodium 29 mg;
Fiber .5 g


  • 4 egg whites
  • 1/4 cup green pepper, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup tomato, diced
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. olive oil
  • 1 clove garlic, fresh
  • Salt and pepper to taste
  • Add hot pepper flakes when sautéing for extra heat


  1. Separate egg whites from eggs and place egg whites aside.
  2. In small sauté pan heat olive oil and add garlic, onion, green pepper, and tomatoes.
  3. Sauté until vegetables are slightly soft.
  4. Add seasoning and keep on low for 1 minute.
  5. Place sautéed vegetables on plate and set aside.
  6. In a small bowl lightly whip egg whites and add 2 tablespoons of non-fat milk.
  7. Heat omelet pan or small non-stick pan and add egg whites in to pan.
  8. Let cook without stirring for 1-2 minutes or until egg starts to form.
  9. Separate egg from edges of omelet pan to make sure egg is not completely sticking.
  10. Swirl pan to let uncooked egg in center reach hot edges of the pan.
  11. When egg is almost fully cooked add vegetables to center and fold egg over completely covering vegetables.
  12. Cook on both sides until egg is full cooked.
  13. Serve with a side of potatoes and fresh salsa.

Tip: By excluding egg yolk in your
omelet you significantly reduce fat
and cholesterol, but you also lose
much of the recognizable yellow
color of an omelet. Try adding a
pinch of turmeric to your egg
mixture to add this yellow back.


Spinach, Tomato, Feta ‘n Egg Wrap Attack!

Hungry Girl‘s Spinach, Tomato, Feta ‘n Egg Wrap Attack

168 Calories
1 Serving

 Spinach, Tomato, Feta 'n Egg Wrap Attack!

Spinach, Tomato, Feta ‘n Egg Wrap Attack!

Per Serving:
Calories: 168
Fat: 5.5g
Sodium: 694mg
Carbs: 24g
Fiber: 15g
Sugars: 2g
Protein: 20g
PointPlus value 5*



  1. Spray a small pan with nonstick spray, and bring to medium heat.
  2. Add egg substitute, and cook to form an egg patty (flipping and folding until firm).
  3. Remove egg patty and set aside.
  4. Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted).
  5. Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly.
  6. Meanwhile, heat tortilla in the microwave until slightly warm.
  7. Place veggie/cheese mixture in the center of the tortilla.
  8. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom).
  9. Place wrap in the toaster oven (with the seam-side down) and bake for 1 – 2 minutes (until thoroughly heated). Enjoy!

This is the very first Monday Munchers’ Official post. So I hope you try out this Recipe from Hungry Girl and tell me what you think?

Here are my thoughts on this though. I don’t like using substitutes like Egg Beaters because I would much rather eat the real thing even if it means bringing up the calorie count by a bit. I would like to stay away from processed food as much as possible. That being said I’d like to hear your thoughts on it

Lara Krystle Novales
Thinspirational Journey | Fit, Healthy, & Beautiful
Weight Loss and FItness Blogger

Glutten free banana pancakes

Gluten-Free Banana Pancake Recipe

Hey everyone! So I saw this neat recipe on Cassey Ho’s site. And I wanted to give it a try but tweak it a bit to make it more filling and serve more people. Since I have to cook for 3 of us here. 😛

So here is the recipe!

Continue reading


Philly Cheesesteak Lettuce Cups

Philly Cheesesteak Lettuce Cups

197 Calories
1 serving

PhillyCheeseSteakLettuceCups_LRGPer Serving:
Calories: 197
Fat: 7.5g
Sodium: 345mg
Carbs: 7g
Fiber: 1g
Sugars: 4g
Protein: 23.5g


  • 2 leaves romaine, butter, or green leaf lettuce
  • 3 ounces raw lean beefsteak fillet
  • 1/3 cups sliced mushrooms
  • 1/4 cup thinsly sliced onion
  • 1 slice fat-free American cheese


  1. Slice your fillet into thin strips
  2. Spray a medium pan with nonstick spray and bring to medium hear. Add mushrooms and onions. Cook for about 5 minutes, stirring occasionally, until onions are slightly browned. Transfer veggies to a bowl and set aside.
  3. Remove pan from hear, and re spritz with nonstick spray. Cook fillet strips over medium high heat for 1 to 2 minutes, flipping halfway through cooking.
  4. Break cheese slice into small strips. Place cheese on top of meat – still in the pan- and continue to cook until cheese has melted slightly
  5. Remove from heat and mix the cheesy beef strips in with the veggies.
  6. Serve in lettuce “cups.

Using lettuce as cups is a great way to substitute the bread that we usually use for philly cheesteak sandwiches. 😛 Guilt free food from Hungry Girl!

Lara Krystle “Lane” Novales

Superb-y Herby Sauce-exposed Pizzas

Superb-y Herby Sauce-exposed Pizzas

144 Calories
1 Serving

Per Serving:
Calories: 144
Fat: 2.75g
Sodium: 625mg
Carbs: 24g
Fiber: 6g
Sugars: 2g
Protein: 8.5


  • 1 Light English Muffin
  • 1 Wedge The Laughing Cow Light Garlic & Herb cheese
  • 2 Tablespoons canned tomato Sauce with Italian seasoning
  • Optional toppings: dried italian seasonings (basil, oregano, etc…)


  1. Split the English muffin in half. Toast for about 5 minutes until crispy.
  2. Spread cheese wedge evenly over both halves.
  3. Spread Sauce over the cheese.
  4. Now Toast your cheesed n’ sauced English muffin for about 2 minutes, until cheese has melted and sauce is warm
  5. If you like, season the tops as you would a regular slice of pizza.

Hungry Girl tip: These are the best made in toaster oven. Don’t have one? Toast muffin in a regular toaster. Once covered with cheese and sauce, pop em’ in the oven at 450 degrees for a few minutes.

So there you have it a very easy to make herby English muffin pizza. 😛 I hope you enjoyed. 😛 I love Hungry Girl so much for making these recipes so easy to make!

Lara Krystle “Lane” Novales

EZ Tomato Basil Chicken

EZ Tomato Basil Chicken

175 per 1/4 of the recipe
4 Servings

PER SERVING (1/4th of recipe):
175 calories
1.5g fat
251mg sodium
11g carbs
2g fiber
6g sugars
28g protein


  • 1 lb. raw boneless skinless lean chicken breast tenders
  • Half a 28-oz. can (about 1 1/2 cups) crushed tomatoes with basil
  • 1 1/2 cups thinly sliced onions


  1. Preheat oven to 350 degrees.
  2. While you wait for the oven to preheat, cook onions over high heat in a pan sprayed with nonstick spray, just until they begin to brown (about 3 minutes).
  3.  Pour half of the tomatoes (1/4th of the can) into a medium baking pan. Lay chicken in the pan, and then top with onions.
  4. Pour the rest of the tomatoes (another quarter of the can) evenly over the chicken and onions. Bake in the oven for about 30 minutes (until chicken is cooked through).
  5.  Allow chicken to cool and sauce to thicken slightly before serving. Tada!

This Recipe is very easy to do and its very delicious as well! I am forever thankful to Hungry Girl for making such great low calorie and delicious recipes for us to enjoy!

Lara Krystle “Lane” Novales