You’ve heard it a million times before—“timing is everything in life,” and given the hectic weekday schedules of just about every member of today’s typical family, it’s difficult enough to get a healthful dinner on the table, much less worry about what kids are eating for snacks.
Try loading a shelf in the fridge, preferably a low one with easy access to kids, with a five-day supply of healthy choice snacks for after school. If you leave it right there, kids don’t have to search or call you at the office to lodge a hunger complaint.
Here are some suggestions for the “snack shelf.”
- Ants on a log (celery sticks filled with peanut butter topped with raisins)
- Carrot sticks, with ranch dip in a small Tupperware container,
- Edamame
- Bags of apple slices
- Melon wedges
- Grapes
- Blueberries
- String cheese
- Mini low fat yogurts
- Dried peaches
- Individual bags of raisins or dried cranberries
- Individual bags of trail mix
These snacks require a little more effort—ok so you have to cook some of them, but you can make some of these ahead and pack them up to go in the lunch box!
We’re sure they will bring on smiles and definitely encourage some food trading to take place among friends.
WARNING! Do not make these snacks if you don’t want other kids lining up at your front door!
Fruit Kebobs
This is definitely one way to make sure the little guys get the fruit they need and that they learn about the different types of sugars in their diets. Assemble chunks of their favorites on water-soaked skewers (to prevent splintering) and serve with the fruit dip.
Fruit Dip Mix
1-cup low-fat sour cream and 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with the fruit kebobs.
Cheesy Chex Mix
Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated parmesan cheese, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees Fº, stirring. Bag these up in individual baggies after cooling down.
Ham Pinwheels
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.
Send these on a cool day or leave them home for after school in the fridge. They’re a big favorite—you can also substitute, turkey, chicken or roast beef.
Nutty Pretzel Wands
Spread peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.
Easy to send off to school, these give a little salt and a little sweet.
Apple Moons
Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.
These will not get turned down. Kids love the textures and taste of this healthy combination.
Chicken and Waffles
Mix chicken salad with some sliced grapes and chopped walnuts. Spoon onto toasted mini whole-wheat waffles.
Who says you have to go to IHOP? You can create this treat and send your student off with a big smile.
Grilled Cheese Marinara
If there’s one thing we know after reading through about 1,500 snacks it’s this—KIDS LOVE SAUCE AND CHEESE!
We guarantee they’ll love this version:
Preparation Time: 20 Mins.
Total Time to Serve: 25 Mins.
Servings: 12
INGREDIENTS
6 oz. mozzarella, Monterey Jack or Cheddar cheese
1 ½ tsp. dried Italian seasoning
30 Keebler Town House Original crackers (crushed to 1 cup)
¼ tsp. coarsely ground pepper
2 eggs
24 Keebler Town House Original crackers
½ cup marinara sauce
DIRECTIONS
- Preheat grill. Place heavy-duty foil on grill rack.
2. Cut cheese into twenty-four little sticks. In a shallow dish combine cracker crumbs, Italian seasoning and pepper. In another shallow dish slightly beat eggs.
3. Line baking sheet with wax paper. Dip cheese pieces in egg. Roll in crumb mixture. Place on prepared baking sheet.
4. Place cheese pieces on foil-covered grill rack. Cover and grill over medium heat for 2 to 4 minutes or until cheese melts, turning once. Serve with whole crackers and marinara sauce.
NOTE: To cook cheese sticks in skillet, lightly brush heavy skillet with olive oil. In skillet cook cheese pieces, a few at a time, over medium heat for 2 to 4 minutes or until browned, turning once.
