After School Snacks

Now that school is underway, families are back to “normal” and the cooler weather is upon us, attention is directed at healthy, filling food for kids. Since you have less control over what kids eat at school it becomes more important to offer really delicious and easy snacks and meals at home.


The after-school snack was the most important meal of the day for my four children—especially as they entered the middle school and high school ages. They were active in sports and other extracurricular doings, which always seem to take place at dinner time. They usually came home, at least briefly, to change clothes, dump books and grab something to eat before going out the door again. With parents on the go, too, food should be available that can be fixed fast by the kids. If a parent is home, it makes sense to have an easy snack prepared or something you can make ahead and is just ready to eat.

Kids are creatures of habit, too, just like adults. I remember when I was in grade school my Mom worked at my Dad’s business for two years. They were the only two years of my childhood that Mom worked, but it meant that my brother and I were on our own. We always had the same snack (I’m not sure if my mom really knew this, though she probably did)—Wonder Bread toast with peanut butter. Sometimes just plain toast. I think we may have gone through a whole loaf of bread in one day. We still had an appetite for dinner, though. Amazing.

The magazine, Everyday Food (put out by Martha Stewart Living), has a monthly feature on after-school snacks. They have always intrigued me, though I don’t have any school-age children, because I wish I had had some of these ideas when my children were young. Here are a few that I think fill the requirements of being healthy, easy, and delicious.

“Panini” With Banana and Chocolate Hazelnut Spread (Nutella)

2 slices whole-wheat bread, crusts removed
1 ½ tsp. butter
1 Tbsp. Nutella
½ banana, thinly sliced lengthwise

Spread one side of each slice of bread with butter. Place one slice, buttered side down on work surface. Spread with Nutella, top with banana. Top with remaining bread, buttered side up. Heat a small skillet over medium. Add sandwich; cook, turning once, until both sides are golden brown, about 3 minutes for first side and 1 minute for second. Halve and serve. Serves 2.

Peanut Butter-Granola Balls

1/3 cup honey
¼ cup Natural Peanut Butter
2 Tbsp. unsalted butter
1 cup crisp rice Cereal (Rice Krispies)
1 cup old-fashioned Rolled Oats (not quick cooking)
¼ cup dried fruit (such as cherries, raisins, or cranberries)

In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.

Pear with Honey and Pecans

Halve 1 red or green Bartlett pear lengthwise, and core with a melon baller or spoon. In a medium bowl, mix together ¼ cup chopped pecans and 2 Tablespoons honey; mound onto pear halves. Serves 2

Pita Nachos

1 regular-size (6-inch) whole-wheat pita, split in half horizontally and cut into quarters
1/3 cup mild salsa, plus more for serving (optional)
2 ounces (1/2 cup) shredded cheese, such as cheddar or Monterey Jack.

Heat broiler, with rack set in top third of oven. Arrange pita pieces in a single layer, cut side up, on a baking sheet; dividing evenly, top each first with salsa, then cheese. Broil until cheese has melted and edges of pita are crisp. 2 to 4 minutes. Serve with extra salsa, if desired. Serves 2

Cheddar-carrot Balls

In a medium bowl, with a wooden spoon, combine 4 ounces (1/2 bar) cold cream cheese, 2 ounces yellow cheddar cheese, finely grated (1 cup loosely packed), and 1 carrot, finely grated (1/2 cup). With moistened hands, gently form 23 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days. Serves 4

Cinnamon Tostada

2 whole-wheat tortillas (10-inch)
1 Tbsp. light-brown sugar
¼ tsp. ground cinnamon
1 ½ tsp. butter, room temperature

Place tortillas on rack of broiler-toaster. In small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar. Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges. Serves 2.