Healthy Snacks for Kids

Summer is here and in most places school is out. Keeping our children on a good eating pattern is harder in the summer as most do not keep the same schedule as winter. Here are a few snack ideas to keep them healthy and on track with their healthy eating habits.

[1] Peel a banana and cut in two inch pieces. Roll each piece in vanilla yogurt, crushed cereal and freeze.
This is also a good way to put use to the last stray bites of cereal in the box. Mixing different cereals can be fun also.

[2] Mix peanut butter and corn flakes in a bowl. Make quarter size balls with the mixture then roll in crushed nuts. Store left overs in an air tight container. Use within 3 days.

[3] Fresh fruits [apples of any kind] and vegetables [celery or carrots] can be spread with peanut butter to make an appealing snack.
Most children will try something if it is pleasing to their eye.

[4] Make kabobs using a pretzel stick. Push a cube of cheese, apples or grapes on the pretzel and watch the snacks disappear.

[5] Add some lowfat shredded cheese to a corn tortilla, roll it up and heat for 20 seconds in a microwave. Use a bowl of salsa for a dipping sauce.

[6] Toast a frozen whole grain waffle, add a heaping tablespoon of vanilla yogurt and a few strawberries. You will have happy healthy eating children.

Refreshing Summer Dips

Here in East Tennessee we are beginning to get early summer produce in the Farmer's Markets. It's an exciting time for the cook to see fresh items for our favorites recipes, before us. Here are a few recipes to use some of these items.

Cucumber and Onion Dip

1 4-6 inch cucumber /peeled, seeded and minced
1 cup of plain yogurt
1/2 teaspoon white vinegar
1/2 teaspoon extra virgin olive oil
1/4 cup finely sliced spring onion, green part included.

Place yogurt in a medium mixing bowl, adding the other ingredients, whisk until smooth. Use as a vegetable dip for dinner or parties.

Cucumber and Spring Peas Salad

2 small cucumbers, thinly sliced with peel on
1 small red onion, thinly sliced
1 bag of frozen peas, thawed
1/4 cup fresh basil, chopped

Dressing
8 oz sour cream
4 teaspoon garlic, finely minced
1/4 C milk
1/2 teaspoon salt
1/4 teaspoon black pepper
If you like your salad dressing with a little kick, use one shake of hot sauce or 1/4 teaspoon hot pepper. [opt]

Mix salad ingredients in a medium bowl, lightly toss.
Mix dressing ingredients in a jar with a lid and shake.
Pour dressing over your salad until the mixture is lightly coated with dressing. Toss as needed. You do not want to drown your salad in dressing. Keep extra dressing refrigerated until used.

If you have kitchen shears use them to chop your basil and spring onions. It keeps the mess off your chopping block.

As always these recipes are mine preference, if you do not like and ingredient feel free to change it for another.

Faylee