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Smart Snacks for Kids

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This super snack planner—with six recipes to prepare ahead and six you can whip up in minutes—will stack the chips in favor of your kid’s health.


Breadstick Snails
Made with refrigerated breadsticks and pesto, these cute creatures can be prepared ahead and stored in the refrigerator.

Nutrition Per Piece: 96 calories; 3g fat
Makes: 12
Bake: 10 minutes
Prep: 10 minutes


Ingredients


  • 1 tube (11 oz.) refrigerated breadsticks

  • 1/4 cup purchased basil pesto

  • Coarsely shredded carrots



Directions

1. Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet.


2. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Biscotti Gone Bananas
If your kids like banana bread, they’ll love these crispy biscotti strips. Keep them in a tightly sealed container and they’ll stay fresh for up to a week.

Nutrition Per Piece: 101 calories; 3g fat
Makes: about 22 slices
Bake: 30 plus 16 minutes
Prep: 10 minutes


Ingredients


  • 1 pkg. (13.9 oz.) banana bread mix

  • 3 tablespoons water

  • 2 eggs

  • 2 tablespoons canola oil

  • 1/2 cup dried cherries, finely chopped



Directions

1. Heat oven to 350 degrees F. In a large bowl stir together the mix, water, eggs, and oil until combined. Stir in cherries. Divide dough in half. On a baking sheet lined with parchment paper, shape each half of dough into an 8 × 1-3/4-inch log (use wet hands if dough is sticky). Bake for 30 minutes until logs are browned. Cool on cookie sheet on a wire rack.


2. When cool, use a serrated knife to cut 1/2-inch thick diagonal slices. Arrange slices, cut sides down, on parchment-lined baking sheet. Bake in the 350 degrees F oven for 8 to 10 minutes more per side or until browned and crisp. Cool on a wire rack. Store in a container for up to a week. Makes about 22 slices.


Rainbow Chips and Dip
It’s a snap to make your own chips using colorful whole-grain tortillas. This fresh pineapple salsa beats bottled dip any day. Both the chips and salsa can be made ahead for anytime snacking.

Nutrition Per Serving: 112 calories; 2g fat
Makes: 8 servings
Bake: 10 minutes
Prep: 20 minutes


Ingredients


  • 2, 8- to 10-inch red pepper, spinach and/or whole wheat tortillas, cut into wedges, strips or rounds

  • 2 cups chopped fresh pineapple

  • 1/2 cup finely chopped red sweet pepper

  • 1 green onion, sliced

  • 2 Tbs. lime juice

  • 1 Tbs. snipped fresh cilantro



Directions

1. Heat oven to 375 degrees F. Arrange tortilla wedges in a single layer on a large baking sheet. Lightly coat with vegetable cooking spray. Bake for 10 minutes or until golden and crisp. Set aside to cool. Store in an airtight container at room temperature up to 3 days.


2. In a medium bowl stir together pineapple, sweet red pepper, green onion, lime juice, and cilantro. Cover and chill for up to 48 hours.


3. Serve tortilla wedges with salsa. Serves 4.

For more great kid snacks, like confetti yogurt pops, click here.


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