Recipes for Kid Snacks

Kid tested and dietitian approved snacks.

Recipes for a variety of kid snacks that are not only healthy, but snacks that your kids won't be able to resist. A small sample of some of the best recipes that I have collected over my many years of working with kids and their families.

These recipes take just a few minutes to make and some can even be made ahead of time. Let's check them out!

Celery Boats

2 large stalks celery

1 medium banana, mashed

3 Tbsp. peanut butter

¾ tsp. sesame or sunflower seeds (optional)

1-2 tsp. honey, brown sugar or sugar substitute (optional)

1 Tbsp. raisins

Cut the celery stalks into the desired lengths. Then, mix the banana, peanut butter, seeds and honey together. Next, fill up the “boats” (stalks) and top with raisins.

Quadruplet Salad

2 or 3 apples, diced

2 or 3 carrots

2 cup pineapple, chunks or crushed with natural juice

¾ cup raisins

Dressing (optional)

¼ cup reduced fat mayonnaise

¼ cup low fat yogurt

Pinch of cinnamon

Pinch of honey

Sprinkle of sugar or sugar substitute

Prepare the fruit and vegetables. Mix all of the dressing ingredients in a bowl, add to the fruit and vegetable mixture, and stir to coat. Chill in the refrigerator for approximately 2 hours or more and then serve. Makes approximately 6-8 ½ cup servings.

Banana Whip and Sticks

1 banana, mashed

2 Tbsp. thawed Cool Whip whipped topping

8 honey graham sticks

Gently stir cool whip into mashed bananas. Serve with graham cracker sticks by dipping sticks into whip.

Parmesan Party Mix

7 cups Crispix cereal or similar cereal

2 cups cheese flavored snack crackers

1 cup pretzel sticks

3 Tbsp. olive oil

1 tsp. Italian seasoning

¼ tsp. fennel seed, crushed

1/8 tsp. hot pepper sauce

½ cup grated Parmesan or Romano cheese

In a 2-gallon resealable plastic bag, combine the cereal, crackers and pretzels and toss. In a small bowl, combine the oil, Italian seasoning, fennel seed and hot pepper sauce. Pour over cereal mixture, seal bag and shake gently to coat. Next, add the parmesan cheese, seal the bag and toss to coat. Serve immediately or store in an airtight container. Makes approximately 8 cups

Cheese and Bean Quesadillas

4 flour tortillas (8-inch size)

2/3 cup refried beans

1-1/2 cups shredded cheddar cheese

Salsa

On two of the tortillas, spread the refried beans to approximately 1 inch from the edge and sprinkle each with cheese. Cook the quesadillas over medium heat on a lightly greased griddle. Heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges and serve with salsa.

Pineapple Ham Pizzas

2 english muffins, split and toasted

2 Tbsp. barbecue sauce

2 ounces shaved deli ham

1 snack size cup (4 ounces) pineapple tidbits, well drained

2 slices (1 ounce each) Swiss cheese, quartered

Begin by splitting the English muffins and place the cut side up on a broiler pan. Spread each muffin half with barbeque sauce and top with ham, pineapple and cheese. Next, place in oven 4-6 inches from the heat and broil for 2-3 minutes or until cheese is melted. Makes 4 servings.

Fruit and Cheese Kabobs

1 pint fresh strawberries, halved

1-1/2 cups seedless green or red grapes

1 package (8 ounces) cheddar and Monterey Jack cheese cubes

1 cup (8 ounces low fat vanilla yogurt

½ cup sour cream or reduced sour cream

2 Tbsp. honey

½ tsp. ground cinnamon

On 12 wooden skewers, alternately place the strawberries, grapes and cheese cubes. For a dip, combine the yogurt, sour cream, honey and cinnamon. In a small bowl and mix well. Serve immediately or refrigerate. Makes 12 Kabobs and 1-1/2 cups dip.

For additional yummy recipes click on links below!

Yogurt Yumsicles
Happy Monkey Muffins
Cracker Snackers
Fruit Kabobs
Lemon Blueberry Muffins
Zesty Taco Crackers

Enjoy!

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