Summer time means less hectic schedules and more family time, longer days and more time to snack. And snacking is an event in our household, so I try to make it nutritious and delicious. If I can involve the kids in the kitchen, their sense of accomplishment in making their own food, adds to the enjoyment. To do I have to have easy snack recipes as well as healthy ones. Our kitchen time begins with the ritual of apron choice and a hand washing exercise. Next we choose a recipe, put on our hats and begin.
Summertime, in our house, means ice cream. One of our favorite recipes involves little more than a plastic bag, milk and ice. I let each of my girls make their own serving and the best part is this cool and creamy snack is ready in 5 minutes. Fill a gallon size plastic bag with ice cubes and 6 tablespoons of salt. Place low-fat milk or half & half, 1 tablespoon sugar, and ¼ teaspoon vanilla in a pint size plastic bag and seal. Place the smaller bag into the larger bag and seal. Put on the samba music on and let your kids shake and squish their bags for about 5 minutes or until the ice cream thickens. Open each bag carefully and enjoy!!
Another exceptionally easy frozen snack, that I eat almost daily, is Greek yogurt mixed with frozen blueberries and raspberries. As I stir the frozen fruit into the yogurt it begins to freeze, I let it sit for 2 or 3 minutes and it becomes a frozen delight. This treat is naturally sweet, low fat, cool and creamy. Another favorite is adding raisins to sweeten a low sugar cereal, add milk; this snack is delicious and as easy as they come.
Easy snacks can be as simple as small apples within reach of small children or a bowl of cut veggies on the bottom shelf of the refrigerator. Here’s a favorite easy snack at our house. Place a pear half on a plate, supply raisins, dabs of peanut butter, coconut flakes or other favorite small bits, put some dip in a squeeze bottle, and you have the beginnings of fruit faces, fun to make and to eat. Summer time should be fun and easy and yours can be both, at snack time.
Recipe originally from Food and Wine Magazine
Contributed by Kate Winslow
1 cup quinoa…
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces baby spinach (about 4 cups), coarsely chopped
1 pint ripe grape tomatoes, cut in half
3 scallions, chopped
2 ounces feta cheese,
1 lb cooked chicken breast chopped…
1 small apple diced
2/3 cup of grape halves
1/3 cup dried cranberries
1/4 cup chopped walnuts
2/3 cup plain Greek Yogurt
2 tbsp lemon juice
1/2 tsp garlic powder
3 tbsp fresh dill chopped
(If you want more tang, add a little squeeze of
1 Garlic Clove, minced…
1/4 cup Flat-leaf Parsley leaves
4 Tbsp Extra Virgin Olive Oil
1 1/2 cups of Fresh or Frozen Peas
1/2 cup of Water
1/4 cup Lemon Juice
1/8 to 1/4 Tsp Cayenne Pepper
Jalapeno Ranch Eat Your Vegetables, crushed
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1/2 bunch of Asparagus
1 Avocado, diced
1 1/2 cups Cherry Tomatoes, halved
1/4 cup Fresh Cilantro
2 tsp Lime juice
1/4 cup crushed Snikiddy Hot n Spicy Baked Fries
Splash of Olive Oil
Salt and Pepper
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