Snacks | Food

Quick and Easy After School Snacks That Every Kid Will Gobble Up!

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When kids get home from a long day of playing at school you only have a short bit of time to get a snack ready for them. Healthy snacks are the hardest sell but I have some fun ones for everyday of the week to try out!

From savoury to sweet treats I got you covered. Tuna melts and mini pizzas for a hot savoury snack and ants on a log and easy banana wraps for quickness! Even creamy frozen yogurt bark for those hot summer evenings! It’s never been easier to re energize your kiddos!

Ingredients:

For Tiny tuna melts:

  • 1 can (3 ounces) tuna, drained
  • 1 tablespoon mayonnaise
  • 2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • 16 small crackers or toasts
  • 1/4 cup shredded cheddar

For English muffin pizza:

  • 4 English muffins
  • ½ cup pizza sauce
  • ½ shredded cheese
  • ½ Pepperoni(cut into small pieces)

For Ants on a log:

  • 5 celery stalks
  • ½ cup peanut butter
  • ¼ cup raisins

For Pb & J wrap:

  • 1 large tortilla
  • 1/4 cup peanut butter
  • 1/4 strawberry jam

For Frozen yogurt bark:

  • 2 cups greek yogurt
  • 2 tbsp honey
  • 1 tbsp cranberries
  • 1 tbsp raisins
  • 1/2 cup chocolate chips

Directions:

For Tiny tuna melts:

  1. Stir together tuna, drained, mayonnaise, and fresh lemon juice. Season with coarse salt and ground pepper.
  2. Heat broiler of toaster oven (or oven). On a foil-lined baking sheet, arrange crackers. Top with tuna mixture and shredded cheddar. Broil until cheese has melted, 2 to 3 minutes.

For English muffin pizza:

  1. Preheat oven to 425.
  2. Start off with sauce on each divided muffin.
  3. Sprinkle with a small portion of cheese.
  4. Top off with pepperoni.
  5. Bake for 8-10 minutes or until edges are getting crispy. Cool slightly before eating.

For Ants on a log:

  1. Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

For Pb & J wrap:

  1. Lay your tortilla on a flat surface and spread the almond butter over it.
  2. Spread strawberry jam evenly on almond butter.
  3. Roll up your tortilla and slice into inch sized pieces.

For Frozen yogurt bark:

  1. Mix the yogurt and honey together until well combined. Add the cranberries and raisins and stir again.
  2. Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be. Mine was approx 1/2 inch thick.
  3. Sprinkle with chocolate chips on top and place in the freezer for 2-4 hours or until it is completely frozen.
  4. Remove from the freezer and use a sharp knife to break the bark into pieces.

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