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Easy After School Snacks

Easy After School Snacks

These easy after school snacks are simple, nutrient-packed bites that will curb any afternoon appetite. None of these is super complicated, and we know that we didn’t invent the combo of fruit with tajin or PB & J. But hopefully, they inspire you to make some easy bites whenever you or your kids are feeling a little hungry in the afternoon. Make these as they are, or play around with different ingredient combinations. Each of these after school snack recipes serves 2 people. We suggest making one of these snacks at a time unless you’re serving a crowd, in which case, make them all!

Author: Cooking with Conks

Meal Type: Tree Nuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 servings per snack

Calories: 978 kcal per serving

Ingredients

  • 12 teaspoons - peanut butter
  • 12 teaspoons - jam
  • 12 - crackers
  • 2 - rice cakes
  • ½ - avocado
  • Chipotle chili powder
  • Salt
  • ½ - English cucumber
  • 6 tablespoons - whipped cream cheese
  • Everything bagel seasoning
  • 6 - baby bell peppers
  • 6 tablespoons - hummus
  • 4 - green olives
  • 6 teaspoons - feta cheese
  • watermelon, mango, pineapple or other fresh fruit
  • Tajin seasoning

Instructions

  1. Spread about 1 teaspoon of peanut butter on top of each cracker.
  2. Spread about 1 teaspoon of jam on top of the peanut butter on each cracker.
  3. Serve immediately.
  4. Using a fork, mash up half of an avocado on a plate.
  5. Spread half of the mashed avocado onto one rice cake, and the other half onto the other rice cake.
  6. Season the avocado mash on top of each rice cake with a pinch of salt and a sprinkle of chipotle pepper powder, to taste.
  7. Serve immediately. Note: do not prepare ahead of time or the rice cakes will become soggy.
  8. Spread about ½ tablespoon of whipped cream cheese onto each cucumber slice.
  9. Season with your desired amount of everything bagel seasoning.
  10. Serve immediately.
  11. Cut each baby bell pepper in half lengthwise and remove the seeds in the middle.
  12. Fill each halved bell pepper with ½ tbsp of hummus.
  13. Place 1 olive slice on top of the hummus in each pepper half.
  14. Add about ½ teaspoon of crumbled feta cheese on top of the hummus and olives in each bell pepper half.
  15. Sprinkle your desired amount of tajin on top of each wedge or slice of fruit.
  16. Serve immediately.

Nutrition

Energy: 978 kcal | Total Fat: 63 g | Saturated: 19 g | Trans: 1 g | Unsaturated: 0 g | Cholesterol: 59 mg | Total Carbs: 90 g | Fiber: 11 g | Sugars: 35 g | Proteins: 22 g | Sodium: 1,818 mg | Polyunsaturated: 13 g | Monounsaturated: 26 g

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