email this page"I'm hungry. What's to eat?"
Those words are likely the first you hear from your children or grandchildren when they get home from school. The challenge is finding foods that they like and that are nutritious, too.
With childhood obesity a major health concern across the nation, American Profile asked cookbook author Holly Clegg to develop recipes for healthful after-school snacks. Describing herself as the one-time "queen of whipping cream and butter," the former caterer and Cordon Bleu-trained chef changed her own eating habits and those of her three children years ago. Today, she's the author of 10 cookbooks, including her latest, The New Holly Clegg Trim and Terrific Cookbook (Running Press, 2006). Clegg notes her recipes are "mother cooked and kid approved."
Chocolate Smoothie
A chocolate smoothie hits the spot for that afternoon slump and provides a jolt of calcium.
Ingredients
Ingredients
1 cup chocolate milk
2 tablespoons chocolate syrup
1/2 cup frozen vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons malt powder
1/2 cup chopped ice
Instructions
2 tablespoons chocolate syrup
1/2 cup frozen vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons malt powder
1/2 cup chopped ice
1. Combine all ingredients together in a blender or food processor and blend until smooth. Yield: 2 cups.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
This recipe first appeared in American Profile magazine.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
Perky Pizzas
Here’s an afternoon snack that may help you sneak some vegetables into your kids’ diet.
Ingredients
Ingredients
4 whole-wheat English muffins, split in half
1/2 small green bell pepper, cored and sliced into thin rings
1/4 cup broccoli florets, no stems
1/3 cup pesto sauce
2/3 cup shredded mozzarella cheese
Instructions
1/2 small green bell pepper, cored and sliced into thin rings
1/4 cup broccoli florets, no stems
1/3 cup pesto sauce
2/3 cup shredded mozzarella cheese
1. Preheat the oven to 425F.
2. Place broccoli, green pepper and about 2 tablespoons water in a microwave-safe container, cover with plastic wrap and microwave 2 minutes to soften vegetables. Cut green peppers into 2-inch pieces and break broccoli into very small clusters.
3. Place muffin halves on a baking sheet. Spread each with about 2 teaspoons of pesto and sprinkle with cheese. Place green pepper slices and broccoli on top. Bake 8 to 10 minutes or until cheese is melted and muffin is crispy. Yield: 8 pizzas.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
This recipe first appeared in American Profile magazine.
2. Place broccoli, green pepper and about 2 tablespoons water in a microwave-safe container, cover with plastic wrap and microwave 2 minutes to soften vegetables. Cut green peppers into 2-inch pieces and break broccoli into very small clusters.
3. Place muffin halves on a baking sheet. Spread each with about 2 teaspoons of pesto and sprinkle with cheese. Place green pepper slices and broccoli on top. Bake 8 to 10 minutes or until cheese is melted and muffin is crispy. Yield: 8 pizzas.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
Southwestern Chicken Quesadillas
Mark Boughton
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Use letfover chicken or rotisserie chicken to whip up these high-fiber snacks.
Ingredients
Ingredients
12 (6- to 8-inch) whole-wheat tortillas
1 cup salsa
1 cup shredded cooked chicken
1/3 cup black beans, drained and rinsed
1/2 cup fresh corn
1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese
Instructions
1 cup salsa
1 cup shredded cooked chicken
1/3 cup black beans, drained and rinsed
1/2 cup fresh corn
1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese
1. Preheat the oven to 450F.
2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
This recipe first appeared in American Profile magazine.
2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
Peanut Butter Snack Mix
Ingredients
3 tablespoons honey
2 tablespoons butter
3 tablespoons peanut butter
4 cups Chex cereal (assorted wheat and corn)
2 cups mini pretzels
1/3 cup peanuts
Instructions
2 tablespoons butter
3 tablespoons peanut butter
4 cups Chex cereal (assorted wheat and corn)
2 cups mini pretzels
1/3 cup peanuts
1. Preheat oven to 175F.
2. Combine honey, butter and peanut butter in a microwave-safe bowl and heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake for 1 and 1/2 hours. Yield: about 6 cups.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
Nutritional Information
2. Combine honey, butter and peanut butter in a microwave-safe bowl and heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake for 1 and 1/2 hours. Yield: about 6 cups.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
Per serving: 240 calories, 10g fat, 6g prot., 33g carbs., 3g fiber, 470mg sodium.
This recipe first appeared in American Profile magazine.
Roasted Red Pepper Dip
This dip, high in calcium and vitamin C, is great with vegetable sticks or pita crisps.
Ingredients
Ingredients
1 (10-ounce) jar roasted red bell peppers, drained
1 tablespoon olive oil
1 (16-ounce) container reduced fat cottage cheese or silken tofu
1/2 teaspoon minced garlic
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground black pepper
Instructions
1 tablespoon olive oil
1 (16-ounce) container reduced fat cottage cheese or silken tofu
1/2 teaspoon minced garlic
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground black pepper
Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pepper. Yield: 3 cups.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
This recipe first appeared in American Profile magazine.
Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006.
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