6 {Weight Watcher Friendly} Hotel Room Snacks

Happy Monday, everyone! Normally I would be sitting at home creating my menu plan and shopping list for the week, but this week I'm enjoying a little R & R at the beach with my family! Silas remembers his last visit to the beach, but little Liam was only 4 months last time we hit the sands of the gulf shores. Needless to say, he is soaking it all in and loving every minute!

 
So, of course, no cooking for me this week! Instead, we're enjoying hot lukewarm hotel breakfasts, quick sandwiches for lunch, and fun dinners out. But just like at home, we need a few fillers in between to keep our tummies happy. We have two little guys, so we have our fair share of fruit snacks and pudding cups lying around, but we've also got a stash of healthy snacks to keep us full without breaking the calorie bank. Here's what you'd find if our hotel pantry chest of drawers if you stopped by...

{1} Family Favorite :: Smartfood Popcorn (White Cheddar)

{2} Salty Fix :: Dry Roasted Edamame
  
{3} Fast & Fresh :: Assorted Fruit

{4} Hold Me Over :: Assorted Granola Bars

{5} Chocolate Fix :: Fiber One Brownies

{6} Mama's Must-Have :: Complimentary Coffee from the Hotel Lobby

Happy Snacking!

Mediterranean Cucumber Cups

I couldn't help but think about our little garden over the past week while we were away. We hadn't recruited anybody to water it so I wasn't quite sure how things would look upon our return. Much to our surprise, among the thirsty leaves, I spotted our first little harvest!

I wanted to put our veggies to good use right away so as not to let them go to waste. It appears that we'll have an ample supply of fresh cucumbers this summer, so I wanted to try something aside from the conventional cucumber and tomato salad. After a little Google research and a little inventory of my fridge contents, I decided on these beautiful little cucumber cups- Mediterranean style!

First up, I chose the right cucumber for the job and gave him a little wash. Then I chopped the ends off of the little fellow and used a vegetable peeler to trim his skin in a pretty little pattern. (There's really no other reason to trim the skin except to make it pretty, but I like a little aesthetic appeal to my food.)

Next up, I sliced him into about 1/2 inch pieces.

Then I used a melon baller to scoop out the seeds, creating a little cup in the center.

My little cucumber cups lined up all nice and pretty, waiting to be filled.

Time to fill them with all sorts of yummy goodness.

I filled 6 cucumber cups using:

6 teaspoons of roasted red pepper hummus (2 pp)

12 kalamata olive halves (1pp)

6 cherry tomato halves (0 pp)

.5 ounces of feta cheese (1 pp)

Each cup got 1 teaspoon of hummus, 2 kalamata halves, 1 cherry tomato half, and a small topping of feta cheese. Sprinkle them with a little salt to taste if you like.

I ate these for dinner one night this week, and it only cost me 4 Weight Watchers points Plus values for all 6 cups! 

I had a few Melba toasts on the side because I didn't have any pita chips, but next time I'll be more prepared.

Enjoy!