Episode 3 - Kids Can Cook - Smart Snacks









Winning Recipe for the Kids Can Cook Recipe Contest!

Submitted by Patrick of Trickum Middle School. Congratulations, Patrick!

Pineapple Banana Bread

3 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups sugar
1 teaspoon salt
1 ½ cups oil
1 8-oz. can crushed pineapple with juice
1 ½ teaspoons vanilla
3 eggs
2 cups crushed bananas (approximately 4 bananas)

METHOD:
1. Mix flour, baking soda, cinnamon, sugar, and salt by hand.
2. Add oil, pineapple, vanilla, and eggs and stir thoroughly.
3. Add bananas.
4. Mix very well.
5. Pour into 2 greased loaf pans.
6. Bake at 325 degrees for 75 minutes or until tests done.

(Note: this recipe should be mixed by hand)

Number of servings/yield: 2 loaves




Nachos

Get an adult to help you dice the tomato and green onion. This recipe is lower in fat, sodium, and calories. It is also all natural.

Serves 1

12 baked corn tortilla chips, blue corn chips (available in Natural Foods Department)
¼ cup shredded double cheese (part skim mozzarella and cheddar)
1 roma tomato, diced
¼ cup fat free refried beans
1 green onion, sliced

Garnish:
1 tablespoon sliced black olives
fat free or low fat sour cream
salsa, mild (available in Natural Foods Department)


METHOD:
For microwave:
1. Place chips on a microwave safe plate.
2. Sprinkle cheese, tomatoes, beans, and onions.
3. Cook on high for 30 seconds. If the cheese is not melted, cook 10-15 seconds longer.
4. Garnish with salsa, sour cream and olives, if you like.

For oven: (requires adult supervision)
1. Preheat the oven to 350 degrees.
2. Place chips on a cookie sheet lined with aluminum foil.
3. Sprinkle cheese, tomatoes, beans, and onion.
4. Cook in the oven for 6 minutes or until cheese is melted.
5. Remove from oven with an oven mitt so you do not burn yourself.
6. Carefully transfer nachos to a plate and garnish with salsa, sour cream and olives, if you like.




Banana Pops

Fun frozen treats. Great source of fiber, potassium, Vitamin C, and magnesium

1 banana, cut in half
2 wooden sticks or skewers
1 (6 oz.) vanilla or strawberry yogurt

METHOD:

1. Cut the banana in half.
2. Push the wood stick/skewer into the center.
3. Dip into the yogurt.
4. Roll in any of the following coatings.

Coatings: You pick what you like!
Wheaties, Total or Corn Flakes cereal
Kashi Go Lean Crunch! (It is just like granola)
peanut or pecan pieces
mini chocolate chips
sprinkles

5. Place the banana pop on a plate that is covered with wax paper. Freeze for 1-2 hours. Eat!

Note: May be place din a freezer bag and frozen for up to 1 month.




On The Go Snack Mix

Great source of fiber, protein, and healthy fat

2 tablespoons unsalted dry roasted peanuts
1 tablespoon dried cherries or raisins
1 teaspoon mini chocolate chips
¼ cup Kashi Go Lean Cereal
¼ cup Cheerios Cereal, regular or multigrain

METHOD:
Combine in a sandwich-size zip-lock bag or small plastic storage container.




Fruit Parfait

Use whatever fruit you like. Great source of calcium, protein, and fiber

Serves 1

1 (6 oz.) vanilla low-fat yogurt
½ cup Kashi Go Lean Crunch! Cereal (available in the Natural Foods Dept.)
½ cup to 1 cup fresh fruit (strawberries, kiwi, banana) or frozen fruit (blueberries, mango chunks, sliced peaches, cherries)
1 tablespoon walnut pieces
ground cinnamon, to taste

METHOD:
In a small clear cup or glass, layer 1/3 yogurt, ½ fruit, cinnamon, ½ cereal, 1/3 yogurt, ½ fruit, cinnamon, ½ cereal, remaining yogurt and top with walnut pieces. Enjoy!

Great tasting fruit combos:
Sliced strawberries, mango chunks, kiwi bites
Blueberries and sliced peaches
Sliced bananas and strawberries