Posts Tagged ‘school snack’

A quick and healthy school time snack. Or appetizer. Or what have you. 

1 (15 oz.) can black beans, rinsed, drained and partially mashed

1/2 cup drained canned whole kernel corn  

1/3 cup salsa

1/4 water

2 teaspoons chili powder

5  ounces shredded cheddar cheese

1 small jalapeno pepper, sliced

Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with jalapeno slices. Cover and bake for 20 minutes  or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips.

 

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I’m a big granola fan so I decided to change my Healthy Oatmeal Cookie recipe slightly into Healthy Granola Cookies! 

This recipe is quick and easy. Whole grains and fiber make for a healthy cookie. And now that school has started again, we love to eat these for breakfast before school or as an after school snack.

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/3 cup vegetable oil

2/3 cup packed brown sugar (light or dark) USE HALF THIS AMOUNT

1 large egg

1 teaspoon pure vanilla extract

1/2 cup rolled oats (not quick cooking) GRANOLA (I make my own but any kind will work – Grind it into crumbs in a food processor)

1/2 cup raisins

Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder. Set aside. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats GRANOLA and raisins.

Place on a parchment paper lined baking sheet. I use a tablespoon measuring spoon and place about 1 1/2 inches apart. They don’t spread very much. Bake for 15 minutes.

Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. They freeze good if you can get them to the freezer before they are gone!





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This recipe is quick and easy. Whole grains and fiber make for a healthy cookie. And now that school has started again, we love to eat these for breakfast before school or as an after school snack.

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/3 cup vegetable oil

2/3 cup packed brown sugar (light or dark)

1 large egg

1 teaspoon pure vanilla extract

1/2 cup rolled oats (not quick cooking)

1/2 cup raisins

Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder. Set aside. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and raisins.

 

 

Place on a parchment paper lined baking sheet. I use a tablespoon measuring spoon and place about 1 1/2 inches apart. They don’t spread very much. Bake for 15 minutes. Cool 5 minutes on baking sheet, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. They freeze good.


 

They go fast!

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