Recipes Healthy Snacks

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					   Recipes
Healthy Snacks

Glenwood Middle
    School

    Ethel Daniels
Suzanne Glass- Foster
Critter Crunch

Ingredients:
  1 cup Animal Crackers
  1 cup Teddy Bear Shaped Chocolate
    Graham Crackers
  1 cup Miniature Pretzel Twists
  1 cup Yogurt-Covered Raisins
  1 cup Candy Coated Chocolate Candies
Directions:
  Mix all ingredients together in a
    large bowl. Store covered container.
  Yield: 5 cups

Prepared by: Mrs. Daniels
Source:
  http://www.bettycrocker.com/
    Easy Ham-Wrapped
       Breadsticks
Ingredients:
    20 slices OSCAR MAYER Shaved Honey Ham ( about
       6 oz.)
    1 8-oz. Container PHILADELPHIA Chive & Onion
       Cream
    Cheese Spread, softened
    20 long Sesame breadsticks

Directions:

SPREAD ham slices evenly with cream cheese
  spread.

WRAP l ham slice around top half of each
  breadstick.

Serve immediately.
• Substitutions:
• Prepare as directed, using OSCAR MAYER
  Shaved Turkey
• Prepare as directed, using long Pretzel Sticks
Ingredients
    5 slices of a small apple
    1/2 of the slices from a small orange
    10 grapes seedless
    two spoonfuls of raisins
    two spoonfuls of shelled sunflower
      seeds
    Two tablespoons of yogurt


Directions:
    Place all ingredients in a cup and place
      another cup on top. Secure and
      shake to mix ingredients.

Submitted by:   Suzanne Glass-Foster
                Ann Corbett
               Nacho Wafers
Ingredients:
  1 box Triscuit Snack Crackers
  1 8-oz. Package Kraft Deluxe
    Cheese Slices
  1 jar Pace Picante Sauce/Salsa
Directions:
  Divide cheese slice into 4
   squares.
  Top 4 snack crackers with cheese
   squares and 1/2 teaspoon of
   sauce/salsa.
Enjoy!!
Ingredients
      6 Tbsp. Margarine or Butter
      1 pkg. Taco Seasoning Mix
      1 Tbsp. Worcestershire Sauce
      1 tsp. Hot Pepper Sauce
      8 cups Rice or Corn Crisps Cereal or combination of the two
      1 cup Peanuts
      1 cup Pretzels
      1 cup Bit Size Cheese Crackers
      2 Tbsp. American Cheese Food Powder, optional

Preheat over to 250 degrees.
  1. Melt margarine in sauce pan. Stir in taco seasoning,
     Worcestershire sauce and pepper sauce. Remove
     from heat .
  2. In a large bowl combine the cereal, peanuts, pretzels, and
     cheese crackers. Gently stir to mix ingredients.
  3. Pour sauce pan mixture over dry ingredients and coat well.
  4. Spread mixture onto a large baking sheet.
  5. Bake for 1 hour.
  6. Cool well before storing in an air tight container.
Yields 11 cups

Prepared by: Ethel Daniels, Glenwood Middle School

February 9, 2007
The students enjoyed South of the Border Mix and discussed serving
    size and nutrient value of a variety of foods using Dairy Council
    Food Models.
     Strawberry Cream
     Cheese Chippers
Ingredients:
  1 box Nabisco Vanilla Wafers
  1 8-oz. Tub Kraft Philadelphia
  Strawberry Cream Cheese Spread,
  softened
  1 12-oz. Package Mini Chocolate Chips

Directions:
  Spread 1 teaspoon of Strawberry
  Cream Cheese on top of vanilla
  wafer and sprinkle with mini
  chocolate chips.

ENJOY!!!!!!!!!!!!
 Turkey Wraps
Ingredients:
    1 package Soft Flour Tortillas
    1 bottle Ranch Dressing
    1/2 - 1 lb. Sliced Turkey or Ham
    1 bag Baby Spinach leaves
    6-8 slices Pepper Jack Cheese

Directions:
    Squeeze 1/2 -1 teaspoon of Ranch Dressing on Flour
      Tortilla and spread evenly.
    Top with turkey or ham, spinach and cheese.
    Roll tightly and enjoy.

**This is a great way to add a nutrient pack veggies!!

You can substitute other cheeses such a Provolone
  and Muenster.

(Students were able to sample Provolone and
   Muenster Cheese)
Recipe:

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Directions:
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Directions:
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Directions:
                          Note
Throughout the Friday visits students were encouraged to keep
   SNACKS:
             S -- SIMPLE
             N -- NUTRITIOUS
             A -- ATTRACTIVE
             C -- COLORFUL
             K -- KID APPROVED

Foods selected for snack consumption should be chosen from
My-Pyramid Food Groups --
   Bread, Cereal, Rice Pasta Group
   Vegetable Group
   Fruit Group
   Milk, Yogurt, Cheese Group
   Meat, Poultry, Fish, Dry Beans,
   Eggs and Nuts Group

•   Stay within serving size recommendations.

•   Snacks should contain around 250 - 350 calories.

The kids really enjoyed having snacks as well as learning more
   about nutrition and experiencing a "new food experience". I
   also thank you for this opportunity to co-teach with an area
   that has strong ties to FACS. Thanks again!