In just a few days those school bells will ring, dismissing our children from still yet another day of school. We know that within a few minutes this means our front door will open and the first words out of our children’s mouths will be, “Mom, I am starving what do you have to eat!” I know that each year I try to give the kids health snacks that will fill them up without adding additional calories to their diets. Here are 20 kid approved snacks that I have came up with through the years. I have also hidden added fruits and vegetables in most of my after school snack as I know they do not get as much as I would like them to eat.
These snacks are also great for the mom’s whenever you need a quick health pick-me-up.
Cheesy Chex Mix:
Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees F.
Sesame Potato Chips:
Preheat 2 baking sheets in a 425 degrees F oven. Toss thinly sliced russet potatoes with olive oil and salt. Spread on the hot baking sheets, sprinkle with sesame seeds and bake 10 minutes.
Split a whole-wheat pita into 2 rounds, then cut into wedges. Broil until golden, and then sprinkle with grated cheddar and salsa and broil until the cheese melts. Top with sliced scallions.
Apple Quesadillas Melt:
Some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.
Spread scallion cream cheese on a sun-dried-tomato tortilla and top with thinly sliced ham. Roll up the tortilla and cut into 1/2-inch pieces.
Mix lemon yogurt with whip cream and layer with fresh mixed berries top with crumbled shortbread cookie.
Take pre made biscuits flatten them out place 2 TBS of cheese (1 cup each shredded cheddar cheese, shredded mozzarella cheese and 1/2 cup ricotta cheese) on top of one of the flatten biscuits then top with an another flatten biscuit. Crimp the edges closes, lightly prick the top of the biscuit bake for 12 minutes and serve with dipping sauce such as pizza sauces, salsa, or ranch dressing.
Apple Cheese Dip:
Mix together the first 4 ingredients: 1 cup low-fat cottage cheese, 2 tablespoons peanut butter, 1/4 teaspoon ground cinnamon or apple pie spice, 1 to 2 teaspoons skim milk, 3 medium apples or pears, cored and sliced
Frosty Fruit Smoothie:
In a blinder blind the following and serve, 1 medium banana, peeled and cut into chunks, 1 cup orange, pineapple, grape, apple, or cranberry juice, chilled, 1/2 cup fat-free milk, 1 teaspoon vanilla and 3 ice cubes.
Use wooden skewers take fresh fruit and add it to the skewers such as apples, bananas, grapes, strawberries, and tangerines. Mix a cup of vanilla yogurt with 1/4 cup of shredded coconut for a dipping sauce.
Mix 1/2 cup salsa, 2 smashed avocados, 2 tablespoons each lime juice and chopped cilantro, and salt to taste. Serve with tortilla chips.
Mango Salsa Scoops:
Toss 1 cup each diced mango and black beans with 1/4 cup diced red onion. Add 2 tablespoons each chopped pickled jalapenos and the liquid from the jar, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.
Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each of cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 F.
Black Bean Hummus:
Puree a 15-ounce can drained black beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.
Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.
Place a scoop of frozen yogurt between graham cracker squares. Roll the edges in chocolate chips. Freeze until firm.
Sandwich small slices of cheddar between mini pretzels. Put on a parchment-lined baking sheet and bake about 10 minutes at 425 degrees F. Serve with mustard.
Cut cheese sticks into thin strips. Stuff inside large pitted olives. Toss with olive oil and parsley.
Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.
Brush matzo crackers with olive oil and sprinkle with salt, pepper and dried rosemary. Top with sliced turkey and shredded cheddar. Bake 5 minutes at 400 degrees F.