Just like people, recipes come in all shapes and sizes. From the extravagant feast to the on-the-go meal, I like to find fun foods for all occasions. However, recently it’s come to my attention that many of these foods are fattening (albeit flavorful) concoctions that the ordinary dieter would have to shun on principle, as if they could gain weight simply by staring at the picture.

Rather than exclude those readers who are looking to drop a dress size, I have compiled a list of simple recipes that are all under 100 calories –making them the perfect snacks between meals. No need to feel guilty while satisfying your sweet tooth with these tasty treats. Cutting calories has never been so delicious.

Treats for Under 100 Calories

1. Craving Chocolate?
Ingredients: Sugar free chocolate pudding mix, skim milk, fat free whipped topping.

Steps: Follow the directions on the box, top 4 oz. of pudding with 2 Tbs. of topping. Savor and enjoy for less than 75 calories.

2. Popcorn for your Palette:
Ingredients: 2 cups of air-popped popcorn, 1 Tbs. of Parmesan

Steps: Top popcorn with parmesan for a tasty snack. This 85-calorie treat is perfect for any movie night.

3. Scrumptious Salad:
Ingredients: 6 fresh basil leaves, 1 cup cherry tomatoes, 1 oz. low-fat mozzarella cheese.

Steps: Toss together basil and tomatoes then top with cheese for a tasty snack for 100 calories.

4. PB and C :
Ingredients: 5 ribs of celery and 1 Tablespoon of Peanut Butter

Steps: Combine the two in whatever manner pleases you most, then feel free to annoy your coworkers with its 100-calorie crunch.

5. A Berry Tasty Snack:
Ingredients: ¼ cup Low-fat vanilla yogurt, ½ cup blueberries and raspberries.

Steps: Stir ¼ cup yogurt with ½ cup blueberries and raspberries. Let your tongue quiver with delight for only 90 calories.

Final Thoughts

Just because you’re looking to slim down and tone up doesn’t mean that your diet has to consist of nothing but salad and water (although there are some fine recipes for salads that I can dish up for you). Low-calorie snacks can keep you from bingeing on your next meal and make it easier to keep the mid-afternoon munchies from spoiling your diet.

Hopefully these tasty treats can help you cut calories without cutting out the flavor, enjoy!

November often marks the beginning of the holidays. Whether you celebrate thanksgiving with the family, or simply attend a lot of social gatherings with friends, these pleasant parties typically have one thing in common: food. Potato salad is one of my personal crowd pleasers, serving as a staple for both picnics and funerals.

So to help you kick off your holidays, I’ve decided to share with you my mom’s classic recipe for potato salad. Although you can add a little extra zest to this recipe by getting creative with celery, olives, bacon bits, or green peppers, this basic recipe can serve as a start for a delicious and flavorful meal that requires very little cooking and effort on your part.

Prep Time: 25 min
Cook Time: 12 min
Total Time: 2 hrs 25

Ingredients

5 pounds potatoes (peeled and chopped)
10 eggs
1 large onion (chopped)
1 (24 oz.) jar sweet pickles (drained and chopped)
2 cups mayonnaise

Optional:
½ cup chopped green peppers
½ cup chopped olives
1 Tbsp paprika

Directions

1. In a large pan of water, boil potatoes over medium heat for 12 minutes or until tender. Next drain potatoes and place in refrigerator to cool.

2. In a saucepan, place eggs in cold water over medium heat, then bring to a full boil. Turn off the heat, cover the pan, and allow eggs to sit hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and then remove shells. After the eggs have been peeled and prepared, chop the cooled eggs and place in large salad bowl.

3. Stir the onion, sweet pickles, and mayonnaise into the eggs (as well as green peppers or olives if you have them ) and let the mix chill for roughly 30 minutes to allow the flavors to blend. Next add chopped potatoes and then refrigerate for another 30 minutes. To add a little color, sprinkle paprika over the top. Serve cold.

Final Thoughts

My mom got this recipe from my grandmother and has been using it for years, and now I too have joined in the potato salad club, serving this flavorful (albeit fattening) food whenever I get the chance. Hopefully you will love it as much as I have.

All Hallows Eve can bring all sorts of ghouls, goblins, and witches to your dinner table, and in order to keep your kids from eating all their candy at once, I searched high and low for the best Halloween recipes. In the end, I decided to wrap up my search with this simple recipe for Hot Dog Mummies.

Although you’ll probably recognize this delightfully haunting dinner as a pigs-in-a-blanket recipe, I think you’ll find this creative twist will leave your kids squealing with pleasure rather than fear, and perhaps it can become the perfect Halloween traditional meal for years to come.

Prep time: 5 minutes
Cook Time: 15-18 minutes
Total Time: 25 minutes

Ingredients

1 11oz can of refrigerator breadsticks
1 12 pack of hot dogs
Yellow Mustard
Ketchup

Directions

1. Preheat Oven for 350 F

2. Separate one breadstick from the roll, then using a knife or kitchen shears, slice in half (lengthwise) to make 2 smaller strips. These will be used to create your mummy’s wrappings.

3.Wrap Hot dog in breadstick strip. Smaller hot dogs may not need all of both strips. Be sure to leave about ½ an inch of hot dog exposed for the mummy’s face. Continue to wrap around the head of the hot dog.

3. Bake for 15-18 minutes or until the breadsticks are a golden brown.

4. Allow Hot Dog Mummies to cool before serving.

5. Add 2 dots of mustard for glowing eyes and feel free to dribble ketchup for a bloodied effect.

This delightful Halloween recipe should make approximately 12 deliciously spooky hot dog mummies.

Hot Dog Mummies are a great way to get your children cooking tasty and adorable meals without the mess. Not only will these scrumptious mummies give your kids the extra energy they need to go trick-or-treating, but create memories that are sure to last a lifetime.

After posting about desserts, it’s probably time to get back into the groove of things and find a warm and toasty meal for a chilly autumn day.

Sausage Ratatouille, made popular by Pixar’s movie, is a classic French dish with a healthy blend of fresh vegetables.

It can be served as the main dish or, if you’d like, as an appetizer with bread. This hearty recipe is sure to bring a smile to the dinner table, and it’s sure to become a family favorite.

Prep Time: 10-15 Min.
Cook Time: 40 Min.
Total Time: Less than an Hour

Ingredients

3-4 Links (about ¾ pound) Italian Sausage
4 ½ tablespoons olive oil
1 medium-sized eggplant, peeled and cut into ¾ inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-sized green bell pepper, halved, seeded, and sliced
2-3 garlic cloves, minced
2 cups canned, diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and Pepper
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil

Directions

1. Heat medium-sized pot of water to a boil.
2. Puncture sausage links in several places, and then cook them at a low boil. Sausage should no longer be pink in the middle. Transfer the links to a plate to cool. Slice into ¼ inch-thick rounds. *About 14 minutes*
3. Next, add 3 tablespoons olive oil to a large skillet or Dutch oven. Bring to Medium heat then add eggplant and zucchini. Stirring frequently, sauté vegetables until lightly browned – do not overcook them because they will turn soft. Set vegetables aside on a plate *About 7 Minutes*
4. Warm the remaining olive oil in the same skillet, and then add onions and peppers. Stirring often, sauté vegetables. *About 3 minutes*
5. Add garlic and sliced sausage to the same skillet. Stirring often, sauté for an additional 3 minutes.
6. Next, add tomatoes, eggplant, and zucchini from the plate, and then partially cover skillet. Let the ratatouille gently simmer for 5 minutes, and then add tomato paste, salt, and pepper to taste. Continue to simmer for an additional 5 minutes. Stir in parsley and half the basil.
7. Sprinkle remaining basil.
8. Serve hot

This recipe should serve 6 people.

Cheesecake is one of my favorite desserts in existence. When I die, I want cheesecake to be served at my funeral so I can bask in its delicious fattening glory. I find its cold deliciousness more appealing than even the most tempting tarts and pies, and cheesecake adds a level of class to any homemade meal.

Although it’s fairly common to see strawberry or raspberry cheesecakes, I thought I’d let you in on a little autumn cheesecake recipe to add a delicious twist to this already flavorful dish.

Prep Time: 30 Min
Cook Time: 1Hr 10 Min
Total Time: 4 Hours

Ingredients

Crust
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Filling
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract

Apple Topping
4 cups apples – peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Optional
Mix a handful of brown sugar, flour, and small chunks of butter and spread over top of apples for baking. This creates a light crumb crust which can improve the appearance of the cheesecake.

Directions

1. Preheat Oven to 350 Degrees F.

2. To create the crust, stir graham cracker crumbs, pecans, sugar, cinnamon, and butter into a large bowl. Press mixture into the bottom of a 9 inch spring form pan. If you wish, you can omit the pecans in the crust and replace with additional graham cracker crumbs. Bake for 10 minutes.

3. To create the filling, mix cream cheese and sugar at a medium speed. Mixture should be smooth. Add eggs one at a time, mixing well after each, then blend in vanilla. Pour filling into baked crust.

4. To create the finishing layer, stir sugar and cinnamon in small bowl. Soften apples in microwave for a few minutes, and then toss in mixture to coat. Spoon over cream cheese filling and then sprinkle with pecans. Add crumb crust if desired.

5. Bake in preheated oven for 1hr to 1hr 10 minutes.

6. Loosen cake from rim of pan with a knife and then allow cheesecake to cool. Refrigerate before serving.

Autumn apples are amazingly cheap during the fall season, making this recipe a delicious and affordable way to use up your apple store while impressing friends and family with your cooking. Although it’s no 10-minute dessert, Autumn Cheesecake is well worth the wait.

Although we’ve yet to hit Halloween and its delicious excuse to use pumpkin puree or November and its wide selection of holiday recipes, I can’t seem to get enough of pumpkin pastries and pies.

To keep things fresh, however, I’ve decided to deviate from the stereotypical pies and dabble in something a little more edgy and a little less healthy: pumpkin pie cake.

Prep Time: 20 Min.
Cook Time: 50 Min.
Total Time: 1 Hr 20 Min.

Ingredients :

Crust
1 package yellow cake mix (18.25 oz) -1 cup of this will be used for the topping
1 egg
½ cup margarine

Cake Filling
1 can (29 oz) pumpkin puree (not pie filling!)
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
3 eggs

Crumbled Topping
1 cup brown sugar
1/3 cup margarine
Optional:
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9X13 in. pan.
2. Set aside 1 cup of yellow cake mix from the package. In a large mixing bowl, combine remaining cake mix with 1 egg and melted margarine. Use this mixture to form the crust along the bottom and sides of the pan.
3. Mix together the pumpkin, sugar, cinnamon, evaporated milk, and remaining 3 eggs until thoroughly blended. Pour mixture over crust.
4. Combine remaining cake mix with 1 cup brown sugar, and then cut in margarine until mixture is crumbly. Sprinkle mixture over cake filling. If desired, add chopped walnuts for a finishing touch.
5. Bake in preheated oven for 50 minutes.
6. Cut into squares and top with whipped cream if desired. Keep refrigerated.

This cake is good for any holiday or celebration and its use of pumpkin is positively divine. In fact, given the choice between the nostalgic pumpkin pie and its cubed companion, I’d take the pumpkin pie cake. It has long been a family favorite, and any excuse to use pumpkin will do in pinch.

As summer fades into fall, I start whipping out the pumpkin recipes.

From cookies to pie, pumpkin seems to capture the flavor of the autumn season. Pumpkin is loaded with vitamin A, making it a great choice for those who want to stay lean.

For those who don’t, of course, a smidgeon of chocolate always makes this delicious dessert go down easy.

Preparation time : 15 min
Cooking time :45 min
Yield: 1 dozen rolls

Ingredients

• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cup sugar

Optional
• 1/2 cup mini chocolate chips, plus more for sprinkling on top

Directions

Preheat oven to 350 degrees.

In a large bowl, begin by whisking together dry ingredients: flour, baking powder, pumpkin pie spice, baking soda and salt. Then add pumpkin puree, vegetable oil, eggs, and sugar until thoroughly blended. Fold in chocolate chips.

Grease or line muffin tin with paper then spoon in batter. Each slot should be about 2/3 full. Sprinkle additional chocolate chips on top as desired.
Bake for 25-30 minutes. Insert toothpick into a muffin, if it comes out clean, then the muffins are ready. Cool in pan for 5 minutes then remove to a rack.

Then enjoy!

Additional Muffin Recipes

Pumpkin Chocolate chip muffins have always been my favorite fall treat. When made the night before, they make a great breakfast. But if you’re anything like me, you’ll find that these particular muffins are best when they’re straight out of the oven, fresh and oozing with chocolate. These muffins have an amazing way of sticking to the roof of your mouth and then melting in a burst of pumpkin flavor. Be careful not to burn your tongue though! On more than one occasion I’ve let my excitement overwhelm my better senses and eaten a muffin too hot than is good for me. (It was well worth the pain.)

This and other delicious (and healthy) muffin recipes can be found here.

Due to time constraints and budgets, college students are continually forced to be creative and resourceful when it comes to finding something to eat. Recently, I came across this surprisingly tasty combo called the” potato potato potato”.

Ingredients?

Exactly as the name implies.

The potato potato potato consists of three different forms of potato all mashed into each other for a unique filling meal. And while it falls under the unhealthy category, it certainly keeps a student from feeling the munchies for the rest of the night.

Instructions

First step-Bake a potato.
If you need instructions, you can click here.

Second step-Mashed Potatoes
Available in prepackaged boxes, Mashed Potatoes are yet another college student staple. Stir up some mashed potatoes and smother your baked potato in its highly processed but creamy goodness.

Third step-
Cook prepackaged tater tots. You can buy them at almost any grocery store.

Optional-
Because this is obviously a ridiculous amount of sheer potato, if you can afford the extra condiments, please, feel free to add peppers, onions, ham, ketchup, or any other topping that will add a little variety.

For those of us (and let’s not kid ourselves) that have a sweet-tooth, sometimes the street vendors we most frequent are those that sell God’s little wonders: Cupcakes.

Chocolate Mocha Cupcakes

(from Vegan Cupcakes Take Over the World)

Ingredients:

1 Cup rice milk
1 teaspoon apple cider vinegar
3/4 Cup sugar
1/3 Cup canola oil
1 teaspoon vanilla
1/2 teaspoon chocolate extract
2 Tablespoons instant coffee
1 Cup all-purpose flour (I used whole wheat pastry flour)
1/3 Cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350F. Put the muffin cups in your muffin pan and set aside.

Whisk together the rice milk and apple cider vinegar in a large bowl and set aside for at least 5 minutes. Add the sugar, oil, vanilla, chocolate extract and instant coffee and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients and beat until no large lumps remain.

Pour the batter into the liners, filling them three-quarters of the way full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Mocha Ganache Topping

1/2 cup strong coffee 8 ounces bittersweet chocolate, chopped (or one bag of chocolate chips) 2 Tablespoons maple syrup

Bring the coffee to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it’s fully melted and smooth. Set aside at room temperature to cool. (Or if you’re impatient like me, you can put it in the refrigerator for a few minutes, but not too long, you don’t want it to harden, just thicken and cool.)

Spoon the ganache on top of the cupcakes and prepare to rock the socks off of everyone who is eating them.

Vegan – A diet consisting of absolutely no animal byproducts.

In this day and age, vegetarian and vegan diets are becoming more and more common. But it’s still difficult for the animal-friendly folk to find food out and about, usually a lot of research must be done first in order to truly partake of the cultural vitality of street food.

Falafel is a Greek dish that is a common vegan indulgence that can be found in authentic markets around the world. Falafel is comprised of fried garbanzo beans and egg-replacement (you can use flax meal, etc.) wrapped in pita bread with vegetables.

Here is the recipe to make your own:

Vegan Falafel

2 1/2 cups garbanzo beans, soaked
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons whole meal flour
canola oil, as needed for frying

Directions:

1. Put the garbanzos in a blender and mince until you have a fine crumbly texture.Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).

2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them.

3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavors blend. Preheat oven to 350 degrees F if keeping patties warm.

4. Make small patties and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels to let them drain.

5. Put them in oven so that they may finish cooking on the inside (just in case).

These little wonders will never break apart during frying because they have the egg replacer and the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble, so no worries this time!

Makes: around 35 falafel, Preparation time: 1 hour.