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25 Days of Kid Friendly Healthy Holiday Snacks

From December 1st, through December 25th, we will be providing daily recipes to you with our favorite kid friendly, healthy, holiday themed snacks for the classroom (and home or other parties).  During this time when so much focus is on food (and most of that tends to be unhealthy choices) we think it’s a great idea to infuse healthy and FUN options into the mix.

We hope you’re as excited as we are!

For a sneak peak (and a bonus option), check out this Christmas Fruit Candy Cane from Kitchen Fun with My Three SonsChristmas-Fruit-Candy-Cane_PM

It doesn’t get much easier than this–slice a banana and a strawberry, alternate on plate in shape of candy cane.  Enjoy!

Follow us on Facebook or Twitter to receive daily recipes over the next 25 days.

Do you have a favorite healthy holiday themed snack?  Share it with us and we’ll share it with the world.  Email us at healthykidstoday@wphf.org

25 Days of Snacks – Day 25 – Christmas Pizza

christmas pizza

Recipe adapted from http://www.deliacreates.com/

If the kids just won’t be satisfied without some pizza on their plate, make it a Christmas Pizza. Have them help decorate it (pepperoni and basil make nice Christmas-themed additions) before popping it in the oven!

Use store bought pizza crust (either the kind sold in the can or the kind sold in the bakery department) and shape it into a Christmas tree.  Use whatever you have on hand to decorate the tree.

Enjoy!

christmas pizza 2

25 Days of Snacks – Day 24 – Rudolph Baked Potato

Rudolph-PotatoesA great Christmas recipe for turning a baked potato into a delicious mouthwatering treat – and it is guaranteed to bring a smile to everyone’s face!

Recipe adapted from Pop Sugar

INGREDIENTS

4 medium baking potatoes (about 8 oz each)
Canola oil
½ medium butternut squash (about 10 oz)
3 tbsp unsalted butter, plus extra for brushing the squash
1 tsp Dijon mustard
¼ cup freshly grated Parmesan cheese
2 tbsp milk
¼ cup grated Cheddar cheese
Salt and Pepper
Cherry tomatoes
Cheese straw twists or pretzel sticks
Cooked frozen peas

DIRECTIONS

Preheat the oven to 375˚F. Prick the potatoes in several places, place on a baking pan, and brush all over with oil. Bake for 1 to 1¼ hours, or until they feel soft when pressed.

Cut the butternut squash in half, scoop out the seeds and brush with a pat of melted butter. Bake for about 40 minutes until tender. When cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh. Scoop the flesh of the cooked butternut squash and mash together with the baked potato flesh, mustard, Parmesan, milk and remaining butter. Season with a little salt and pepper. Put the mixture back into the potato shells and top with the grated Cheddar, and cook under the broiler for a few minutes or until golden.

Decorate with a cherry tomato for the nose, peas for the eyes, and cheese straw twists or pretzel sticks for the antlers.

25 Days of Snacks – Day 23 – Santa Bread

Santa-bread-31How cute are these yummy Santas just waiting to be pulled apart? A great activity for kids who are waiting for guests to arrive, Santa Bread will be a hit with everyone at the dinner.
Design by staff at the Martha Stewart Show
Bread recipe, Fast White Bread from The Joy of Cooking
Yield: two loaves

Ingredients:
6 c. bread flour, divided
2 T. sugar
2 packages (4½ t.) quick rising active dry yeast
2½  t. salt
2 c. very warm (115 to 125 degrees) water
4 T. melted butter
4 currants or raisins
red food coloring
1 egg

 

Method:

    • In a large bowl or the bowl of an electric mixer, stir together 4 c. flour, and the sugar, yeast, and salt.
      • Add the water and butter.
      • Mix by hand or on low speed for one minute.
      • Gradually add additional flour ¼ c. at a time until the dough is moist but not sticky.
      • Knead for about ten minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.
      • Transfer the dough to a well-oiled bowl and turn it over once to coat with oil.
      • Cover the bowl loosely with cellophane and let rise in a warm place (75 to 80 degrees) until doubled in volume, 30 to 45 minutes.
      • Divide the dough in half to make two Santa breads.   With one half of the dough, pull off about 1/3 of the dough and set it aside.  You will use this dough to make Santa’s eyes, mustache, etc.
      • Shape the main piece of dough into a circle.  Pull and stretch the top of the circle out to form Santa’s hat.
      • Take a little piece of dough from the reserved dough, roll it into a little ball, and press it into the top of Santa’s hat to form a pompom.
      • Take three small balls of dough from the reserved dough and roll them into Santa’s eyes and nose.  Press them onto his face firmly, and press two currants or raisins into his eyes.
      • Take a small piece of dough from the reserved dough to make Santa’s mustache.  Shape it into a flat oval and cut slits towards the center on both sides.  Pinch the piece in the middle and press it firmly onto Santa’s face under his nose.
      • Take a small piece of dough from the reserved dough to make Santa’s hatband.  Roll it into a snake the width of your hat and pat it flat.  Lay it across Santa’s hat and press the ends in.
      • Take the remaining reserved dough to make Santa’s beard.  Pat it into a half oval the width of Santa’s face.  Slice it into strips from the bottom up leaving a ½ “ strip uncut at the top.  Place the beard on Santa’s face and press it in at the edges.
      • Beat the egg in a small bowl and add a dribble of water to thin it just a bit.
      • Brush all of Santa’s face except his hat and nose with the egg wash.
      • Mix a generous amount of red food coloring into the remaining egg and brush Santa’s hat and nose with it.  Give his cheeks a touch, too, to make them rosy.
      • Allow Santa to rise in a warm place until doubled, about 30 minutes.
      • While Santa is rising, preheat your oven to 350 degrees.
      • Bake for 30 minutes, or until he sounds hollow when tapped.

Very Merry Christmas!

25 Days of Snacks – Day 22 – Holiday Toast

Christmas toast 1Recipe adapted from www.cutefoodforkids.com

Check out this easy breakfast or snack idea! It takes you only a couple extra minutes to turn boring toast into this super fun holiday breakfast or snack!

4 items required: bread (use whole wheat for added fiber and nutrients), strawberry jam, cream cheese (use low fat to keep calories down) and a sandwich bag.

Toast your bread then apply strawberry jam.

Place cream cheese in a baggie, snip off corner, then use to draw a design on your toast.

 

Christmas toast 2Not good at drawing? Don’t worry about it. If you make a mistake, you can easily use a fork or toothpick to remove the cream cheese from the sandwich.

Even better, let your kids draw on their own breakfast!

25 Days of Snacks – Day 21 – Snowman Potatoes

snowman potato

Recipe adapted from www.cutefoodforkids.com

What kid (or kid at heart) wouldn’t love to see this snowman on their holiday plate?  Use mashed potatoes for the body, bacon bits for the eyes and buttons, a slice of carrot for the nose, a piece of green onion for the scarf, and pretzel sticks for the arms.  The hat is from a toy!

Don’t want to put this on each plate?  Try placing it on top of a big bowl of mashed potatoes.  It will be the hit for your holiday party!

WPHS Ugly Sweater Contest

Christmas breakfast 2 Christmas breakfast 3 Christmas breakfast Front office staff 121715

Staff at Winter Park High School enjoyed a healthy breakfast complete with an ugly sweater contest to celebrate the upcoming holiday break.  Happy Holidays!

25 Days of Snacks – Day 20 – Watermelon Snowman

4_watermelon_snowmanWhy not bring a watermelon snowman to a holiday party this year? It’s healthy and tasty… sure to be a hit!

And best of all, watermelon is packed with Vitamin A, Vitamin C and Vitamin B 6 to keep eyes healthy and boost immunity.

Here are the instructions, courtesy The National Watermelon Promotion Board website:

Supplies

  • 1 round seedless watermelon
  • 2 personal sized watermelons
  • Ice cream scoop or large spoon
  • Melon baller
  • Mini melon baller
  • Paring and kitchen knives
  • Large wooden skewers

 

Directions

1. Using one round seedless watermelon and two personal sized watermelons (one larger and one smaller), cut a ¼ inch slice off the bottom of each melon to provide a stable base. Use the smallest melon for the head, the next largest for the torso and the largest for the lower body. Set aside the smallest watermelon.

2. Cut the tops off of the large and medium watermelons, as shown, to create bowls. Scoop out flesh, using an ice cream scoop or large spoon.

3. Taking the smallest watermelon that has not yet been cut, scoop out eyes using a melon baller. Invert melon balls and reinsert.

4. Using a mini-melon baller or a paring knife, scoop out holes for the nose and mouth. Carve a piece of watermelon into a triangle for the nose, and fill mouth holes with blueberries.

5. Connect all three watermelons on a platter, using large wooden skewers.

6. Insert y-shaped sticks into middle watermelon for arms.

7. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

25 Days of Snacks – Day 19 – Ornaments

OrnamentsThis is the perfect snack for your kids to help with, give them the veggie decorations and let their imaginations run wild.

In the picture, there is a cracker base (use your favorite round cracker), a cream cheese spread (use low-fat to keep it healthy) and various veggie decorations including celery toppers, bell pepper cutouts, and pea and carrot cutouts.  On these little guys, anything goes!

25 Days of Snacks – Day 17 – Cheesy Reindeer

Reindeer-cheese-snacks

Recipe adapted from Cute Food for Kids.

A two second, cute-as-can-be appetizer for Christmas… cheesy reindeer!

Use Laughing Cow spreadable cheese triangles with pretzel twist antlers, peppercorn eyes and olive noses. Note, do not use red M&M’s because M&M’s lose their candy coating on cheese. You can also use a small circle of red bell pepper for the nose and small pieces of black olives for the eyes.