As with most families, I am faced with the struggle of providing healthy, good tasting snacks that make everybody happy. I happen to have one child who doesn't like cheese and neither will eat nuts or any kind of lunchmeat. This makes life a little more difficult but there are a lot of great recipes out there to choose from. Here are a few snack items I am going to start with:
Zucchini Bread Tea Sandwiches
These zucchini bread cream cheese sandwiches are a sweet change from the traditional lunch box fare. These zucchini bread tea sandwiches are also delicious for breakfast or an afternoon snack.
INGREDIENTS:
4 slices prepared zucchini bread
1/4 cup cream cheese (low fat is okay)
Preparation:
Spread two tablespoons of cream cheese on two slices of the zucchini bread.
Top with remaining two slices of zucchini bread. Slice lengthwise into "fingers."
INGREDIENTS:
4 slices prepared zucchini bread
1/4 cup cream cheese (low fat is okay)
Preparation:
Spread two tablespoons of cream cheese on two slices of the zucchini bread.
Top with remaining two slices of zucchini bread. Slice lengthwise into "fingers."
Zucchini Bread Recipes:
Sunflower Seed Gorp
The Seneca Indians used sunflower seeds to make pudding, gravy, bread, and coffee. Mixed with dried fruit, the seeds also make a sweet and nutty snack.
INGREDIENTS:
2 cups raw sunflower seeds
1 cup pine nuts
1 cup raw pumpkin seeds
1 cup raisins
1 cup sweetened, dried cranberries
1. Measure the ingredients into a paper bag, fold over the top of the bag, and shake to mix. Store the mixture in an airtight container.
2 cups raw sunflower seeds
1 cup pine nuts
1 cup raw pumpkin seeds
1 cup raisins
1 cup sweetened, dried cranberries
1. Measure the ingredients into a paper bag, fold over the top of the bag, and shake to mix. Store the mixture in an airtight container.
Green Herb Hummus
INGREDIENTS:
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
DIRECTIONS: Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.
And don't forget the old favorites like fresh fruits and veggies, yogurt (frozen yogurt tubes will last in a lunch bag) or whole grain crackers.
Lunch tips that work for us:
- Have a small thermos handy for soups, spaghetti, and mac & cheese
- Do a "snack lunch" - a fruit, a veggie, cheese or yogurt, crackers or pita bread
- Cut your peanut butter and jellie sandwiches into fun shapes like a heart or star (it's just more fun to eat)
Check out Family Fun and Healthy Eats for more great ideas.
- Shannan
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