It’s March Break, the kids are at home and looking for something to keep them busy. Here are some great snack ideas that the little ones can help with, and you can feel good about them eating.
Baked Zucchini Fries
Ingredients
- 2 zucchinis
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 eggs
- 3/4 cup (175 mL) dried bread crumbs
- 1/2 tsp (2 mL) garlic powder
Preparation
- Cut zucchini crosswise then lengthwise into thirds; slice into 1/2-inch (1 cm) thick strips. Pat dry.
- In bag, shake flour, half of the salt and the pepper. In bowl, beat eggs, 1 tbsp water and remaining salt.
- In shallow dish, combine bread crumbs with garlic powder.
- Add zucchini to flour mixture and shake to coat. One at a time, dip strips into egg mixture. Dredge in crumb mixture, pressing to adhere.
- Bake on greased baking sheet in 450ºF (230ºC) oven, tossing halfway through, until tender and golden, 20 to 25 minutes.
- Serve with salsa or marinara sauce for dipping, instead of ketchup.
Blueberry banana stacks
INGREDIENTS:
• 6 mini chocolate, caramel, or berry-flavored popcorn cakes
• 1 – 2 tablespoons strawberry-flavoured cream cheese
• 6 banana slices
• 6 fresh blueberries
INSTRUCTIONS:
- Spread cakes with cream cheese and top with banana slices.
- If desired, dollop with additional cream cheese and top with a blueberry.