It’s 3:00 p.m., and the kids are home from school and ravenous.
If your family is like ours, dinner is at 5:30 p.m. How to feed the kids without killing their dinner appetites?
Keep the snacks simple. Simple snacks means something that can be whipped up at the last minute or something that a younger sibling can help with.
Combine a carb and a protein for the best of both worlds.
Make up a platter ahead of time or pull a plate together before you leave for school pickup.
Cut up veggies at the beginning of the week and keep in the fridge. Leftovers at the end of the week can be turned into a stir-fry or added to an omelet for Saturday breakfast. Veggies that will last in the fridge are carrots, cucumbers, broccoli, cherry, and grape tomatoes. Peppers and cucumbers have a shorter shelf-life in the fridge. I keep mine in Anchor Hocking glass containers with plastic lids.
Include a glass of water. Lunchtime was hours ago, and your kids might not have had a drink since then.
- Glass of milk
- Cheddar cheese and whole wheat crackers (or brown rice)
- Veggie platter with dip made from yogurt or creme fraiche
- Yogurt with homemade jam, honey or fresh fruit like blueberries, peaches or strawberries
- Graham crackers with peanut butter, almond butter or soy butter
- Apple with cheese or butter
- Hard boiled egg
- Piece of whole wheat toast with peanut butter, almond butter or soy butter
- Slice of sourdough bread with hummus
- Mini fruit kabobs with cheese – use in season firm fruit or canned fruit and put in a container in the fridge
- Lacto-fermented salsa with crackers
- Lacto-fermented pickles with cheese
This post is part of:
- Pennywise Platter at Nourishing Gourmet
- The Ultimate Recipe Swap at Life as Mom
- Make It From Scratch at Make It From Scratch
- Cooking Thursday at Diary of a Stay at Home Mom