6 tasty snacks under 200 calories

When hunger strikes during the day, your options may be limited, particularly if you work outside the home. Do you opt for chips or candy from a vending machine? A tempting cupcake from a coworker? 

The good news is that with a little preparation, you can choose a snack that contains healthier ingredients, with less fat and sodium, to help keep you fueled for the rest of your day.

Here are six easy snack recipes from Medical City Healthcare's 21-Day Snacking Challenge at Work program that can be assembled in just a few minutes. Better yet, each recipe includes at least one fruit or vegetable, and all of the snacks contain 200 calories or fewer. 

1 whole-wheat tortilla
1 ¼ cups of spinach, loosely packed
¼ cup orange sections
1 teaspoon walnuts, chopped
1 tablespoon light raspberry vinaigrette

Peel oranges and tear them into individual pieces. Toss spinach leaves in vinaigrette, then fold in oranges and walnuts. Place the tortilla on a plate, add salad mixture, fold and wrap.

2 slices whole-wheat bread
1 tablespoon hummus
1/3 cup cucumbers, diced
1/3 cup red pepper, diced
¼ cup carrot, diced

Cut crust from the bread, then spread hummus on bread. Distribute vegetables evenly onto bread and roll the slice so the edges meet. Using a butter knife, cut roll into 3 or 4 slices and arrange any remaining vegetables on the plate. 

1 small zucchini
3 tablespoons pizza sauce
3 tablespoons reduced fat shredded mozzarella cheese
¼ teaspoon parsley flakes

Slice zucchini and spread pizza sauce over zucchini chips. Sprinkle cheese over chips, then microwave for 30 seconds or until the cheese is melted. Sprinkle parsley over the chips.

2 leaves of green leaf lettuce, large
1-ounce deli ham or turkey, low sodium
½ cup of pineapple chunks
4 teaspoons of pecans, chopped

Divide deli meat and place a portion on each lettuce leaf. Spoon pineapple down the middle of each lettuce leaf and sprinkle pecans on top of the pineapple. Trifold and roll up like a burrito.

5 strawberries, large
2 tablespoons balsamic vinegar of Modena glaze
2 tablespoons parmesan cheese

Wash and dry berries and do not remove leaves. One at a time, dip strawberries in the balsamic vinegar, then roll in parmesan cheese.

3 tablespoons whipped cream cheese and Greek yogurt spread, plain
½ cup blueberries, fresh or frozen
4 graham cracker squares

Spread cream cheese and yogurt mixture onto crackers, then top with blueberries.