If, like me, you are trying to get your kids to be more adventurous when it comes to food and make healthier choices check out these Four Healthy, Easy to Make Back To School Snacks Kids Will Love To Eat three of which will give them the opportunity to choose an ingredient they don’t recognize and then learn how to prepare it with their own hands!
Founder and CEO of NYC catering company Great Performances Liz Neumark’s new cookbook Sylvia’s Table is the perfect way to accomplish that goal with several fun, easy-to-make dishes and snacks for kids this Fall. Perfect for brown bag lunches or healthy after-school treats, not only will kids love to eat these, they will enjoy helping you cook them! And I have one more to add to this esteemed group- it’s my recipe for Frozen Peanut Butter Treats (just two points per serving on Weight Watchers Freestyle) because us parents should totes be able to enjoy after school snacks too– right?!
Keep reading for these Four Healthy, Easy to Make Back To School Snacks Kids Will Love To Eat snacks created with families in mind, each of these easy-to-follow recipes feature fresh, seasonal ingredients and are three are inspired by Liz’s work with The Sylvia Center – the non-profit she founded in honor of her own daughter in 2006 dedicated to inspiring children to develop independent healthy eating habits.
Four Healthy, Easy to Make Back To School Snacks Kids Will Love To Eat
8 oz Cool Whip Whipped Topping, Fat Free 15 Points
6 Tbsp salted creamy peanut butter 19 Points
4 tbsp Hersheys Syrup, Chocolate Flavor 10 Points
Baked Sweet Potato Fries
2 large sweet potatoes, peeled or scrubbed well, cut into 1/2-inch thick sticks
1 to 2 tablespoons olive oil
4 ounces Parmigiano
Kosher salt and freshly ground pepper
1. Preheat the oven to 450°F for 20 minutes.
2. In a large mixing bowl, toss together the sweet potato sticks and olive oil. Sprinkle with the cheese and season to taste with salt and pepper.
3. Line a baking sheet with parchment paper and scatter the potato sticks evenly in a single layer.
4. Bake until golden crisp, about 15 minutes per side.
Carrot Ginger Squares
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 eggs, lightly beaten
2/3 cup vegetable oil
1 cup shredded carrots (about 4 medium, page xxx)
1 1/2 tablespoons grated fresh ginger
1/2 teaspoon salt
2 tablespoons Myer’s Rum or 1 teaspoon vanilla
2 tablespoons butter, melted and cooled to room temperature
For the Frosting:
12 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon vanilla extract
3 cups confectioner’s sugar, approximately
Minced candied ginger (optional)
1. Preheat the oven to 350 degrees. Grease and flour a 9-inch by 13-inch cake pan and tap out the excess flour.
2. Mix the flour, sugar, cinnamon, allspice, cloves, nutmeg, baking powder and baking soda together in a large bowl. Add the remaining ingredients and stir to combine well, but do not overmix.
3. Pour the batter into the prepared cake pan, place it in the oven, and bake until a cake tester or toothpick inserted in the center is nearly clean when removed, about 25 minutes. The nature of carrot cakes is that they be a bit moist, so take care not to overbake . Allow the cakes to cool in the pans, then turn them out and frost.
4. Make the frosting: Beat the cream cheese, butter, and vanilla together in the bowl of an electric mixer on high speed. Lower the speed to medium and gradually beat in the sugar; add more or less, depending on the consistency you like.
5. Spread the frosting over the cooled cakes, let it set for five minute, then cut them into squares and garnish with candied ginger.
1 head kale
1. Preheat the oven to 400 degrees.
2. Wash and dry the kale leaves, then brush them lightly with olive oil and arrange them, in single layers, on baking sheets.
3. Bake the leaves until they are crisp, five to seven minutes, then sprinkle with salt—sea salt if you have it.