24 August 2010

Back-to-School Snack Ideas

(each recipe serves two)

Veggie Straws & Hummus

2-4 T hummus

½ red pepper, seeded & sliced in strips

½ purple pepper, seeded & sliced in strips

3 small carrots, peeled & sliced in strips

8 green beans, fresh and snapped in half or snapped in half & blanched

½ cucumber, sliced in strips, seeds removed if desired

**the veggies will vary with the season-the above suggestions are currently available

Plate & Serve!

You can substitute ranch dressing for the hummus, but it’s not as nutritious or filling. If you buy a variety of veggies on Tuesday, you can prep them for the whole week and store them pre-sliced and ready to go!

Dippy Apples

2 apples, quartered and cored

2 T peanut butter

Divide peanut butter into 2 small bowls or ramekins. Add apples. Serve!

Hidden Green Treasure

2 slices zucchini bread, or 8 whole grain crackers

2 T cream cheese, slightly softened

1 T apple or pear butter

Spread cream cheese on the zucchini bread slices. Top with apple or pear butter. Quarter each slice. Serve!

Potatoes, AGAIN!

2 medium potatoes, cooked

1-2 T of your favorite cheese, grated

Salt & pepper to taste

Fresh tomato salsa

Prepare several extra potatoes when you’re serving them for dinner. Gently reheat the potatoes in the microwave until they are just about hot. Season, top them with cheese, microwave for 10 seconds more. Serve with salsa.

Zucchini Bread recipe is here

Salsa recipe is here

Move healthy recipes on our Recipe Page