Snacks are just as important for young children to have throughout the day as a full meal. Their stomachs are small and still growing every day. Just like a full meal a snack should be filled with nutrients, protein, and vitamins. They provide that little bit of energy that is needed throughout the day. When a child is eating just the right snack you can manage their hunger better and boost nutrition.
To do our part of National Nutrition Month here are some ideas for snack that are healthy, nutritious, and fun for kids to have. For more recipes and tips visit www.healthyeating.org.
Ants On A Log
1/4 cup creamy Peanut butter
4 ounces reduced-fat Cream cheese
4 stalks Celery
- Combine peanut butter and cream cheese, blending thoroughly. Fill celery stalks with heaping spoonful of mixture.
- Arrange raisin “ants” on each “log.” Cut into 1-2 inch segments.
- Refrigerate, storing in plastic container.
- Variation: Can also spread cream cheese or peanut butter alone onto celery.
Fresh Fruit Burritos
4 6-inch flour Tortillas
4 tablespoons creamy Peanut butter
4 medium fresh Strawberries
1 medium fresh Peach
1/4 cup fresh Blueberries
4 tablespoons vanilla Yogurt
- Wash fresh strawberries, blueberries, and peach; peel peach, halve and remove pit.
- For each burrito, spread 1 tablespoon peanut butter evenly on a flour tortilla to within 1/2 inch of edge. Onto each tortilla distribute in a line along the center 1/4 sliced banana, 1 sliced fresh strawberry, 1/4 thinly sliced peach and approx. 1 tablespoon blueberries. Drizzle 1 tablespoon vanilla yogurt over the fruit.
- Carefully fold one side of tortilla over the fruit, tucking the edge under the fruit so it’s not too loosely packed. Roll the folded & tucked portion of the burrito towards the other side; the peanut butter will help hold it together.
- If desired for small children, cut the burrito in half crosswise, using a diagonal cut. Enjoy!
Broccoli- Cheese Quesadillas
1 cup shredded Cheddar Cheese
1/2 cup finely chopped fresh Broccoli
2 tablespoon Picante sauce or Salsa
4 corn or flour Tortillas (6 to 7 inch)
1 teaspoon Butter, divided
- Combine cheese, broccoli, and picante sauce in small bowl; mix well.
- Spoon 1/4 of the cheese mixture onto 1 side of each tortilla; fold tortilla over filling.
- Melt 1/2 tsp. butter in 10 inch nonstick skillet over medium heat. Add 2 quesadillas; cook about 2 minutes on each side or until tortillas are golden brown and cheese is melted.
- Repeat with remaining butter and quesadillas. Cool completely.