easy snacks
work snacks, school snacks, late-night snacks—these simple toss-together ideas are designed to fill you up without weighing you down. Choose from any of these categories—popcorn, fruity, crunchy, frozen, Veggie, or protein.
POPCORN SNACKS
Curried Popcorn Toss
In a bowl combine 2 Tbsp. melted butter, 1 tsp. curry powder, and, if desired, a dash cayenne pepper. Place 4 cups hot popped popcorn in a bowl; drizzle with butter mixture and toss to coat. Add ¼ cup each golden raisins, snipped dried apricots, and Marcona almonds; toss to combine. Makes about 5 cups.
Italian Popcorn
Place 4 cups hot popped popcorn in a bowl and drizzle with 1 to 2 Tbsp. melted butter. Add ¼ cup grated Parmesan cheese and 1 tsp. Italian seasoning; toss to combine. Makes 4 cups.
Tropical Popcorn
In a bowl toss together 4 cups hot popped popcorn, ½ cup snipped dried pineapple, and ¼ cup toasted unsweetened large coconut flakes or chips. If desired, drizzle with 1 to 2 Tbsp. melted butter. Toss to combine. Makes 4½ cups.
FRUITY SNACKS
Watermelon Wedges
In a bowl combine ½ cup plain Greek yogurt, 2 tsp. honey, and ½ tsp. lime zest. Spoon over four 1-inch-thick watermelon wedges. Sprinkle with toasted shredded coconut, chopped pistachio nuts, and small mint leaves. Serve immediately. Makes 4 wedges.
Marshmallow Dip
In a medium bowl beat one 8-oz. pkg. cream cheese, softened, with a mixer on low until smooth. Gradually beat in one 8-oz. carton sour cream until combined. Add one 7-oz. jar marshmallow creme and 1 tsp. vanilla; beat just until combined. Stir in 2 to 3 Tbsp. milk to reach dipping consistency. Cover; chill 1 hour before serving. Serve with assorted fresh fruit. Makes 2 cups.
Strawberry-Shortbread Apple Dippers
Core and cut 1 apple into 12 slices. Dip apple slices halfway into 3 oz. melted white chocolate. Sprinkle with crushed shortbread cookies to coat. Place on a waxed paper-lined tray. Let stand until set. Drizzle with 3 Tbsp. warmed strawberry jam. Serve immediately. Makes 12 slices.
Fruity Bagels
Toast 2 bagel halves or frozen waffles; cool slightly. (Or use rice cakes.) Spread each with flavored cream cheese spread. Top with desired sliced fruit, such as kiwifruit, strawberries, and/or bananas, and/or mandarin orange sections. Makes 2 servings.
Chocolate-Dipped Apricots
Gently loosen open edges of 24 dried apricot halves. Insert a shelled pistachio nut in the center of each. Press edges together to cover nuts. Dip half of each apricot into 6 oz. melted semisweet chocolate, letting excess drip off. Place on a waxed paper-lined tray. Let stand until set. Makes 24 apricots.
Fruity Milk Shakes
In a blender combine 1 pt. vanilla ice cream; ½ to ¾ cup milk; and 2 cups sliced fresh or frozen fruit, such as peeled peaches, strawberries, peeled mango, and/or whole blueberries. Cover and blend until smooth. If desired, garnish with fruit. Makes 2 servings.
CRUNCHY SNACKS
Baked Parmesan Snack Mix
Preheat oven to 300°F. In a roasting pan combine 5 cups bite-size wheat crackers and 4 cups small rye chips or bagel chips. Bake 5 minutes. Stir in 3 cups mini pretzel twists and 1 cup mixed nuts. Drizzle with ½ cup melted butter. Sprinkle with one 0.7-oz. any flavor dry salad dressing mix; stir to coat. Bake 10 minutes. Stir; sprinkle with ¼ cup grated Parmesan cheese. Bake 10 minutes more. Makes 12 cups.
Caramel Mix
Butter a piece of foil. In a 4-qt. pot combine 1 cup packed brown sugar, ½ cup butter, 2 Tbsp. light corn syrup, and ½ tsp. salt. Cook and stir over medium-high to a gentle boil. Reduce heat to medium; cook 3 minutes, stirring occasionally. Remove from heat; stir in 1 tsp. vanilla and ½ tsp. baking soda. Stir in 6 cups assorted desired cereal, 2 cups pretzel twists, and 2 cups mixed nuts. Spread on foil; cool. Break apart. Makes 11 cups.
Chocolate-PB Snack Mix
In a bowl combine 8 cups bite-size square corn cereal and 2 cups pretzel sticks. In a bowl combine 1 cup dark chocolate chips, ½ cup peanut butter, and ¼ cup butter. Microwave 30 to 60 seconds or until melted, stirring every 20 seconds. Stir in 1 tsp. vanilla. Pour over cereal; stir to coat. In a 2-gallon resealable bag combine cereal mixture and 1⅓ cups powdered sugar. Shake to coat. Makes 9 cups.
S’Mores Mix
In a large airtight container combine 4 cups honey graham cereal, 2 cups each tiny marshmallows and peanuts, and 1 cup candy-coated chocolate pieces or semisweet chocolate chips. Stir to mix; cover. Makes 5 cups.
Puffed cereal Granola
Preheat oven to 350°F. In a bowl combine 1 cup each puffed rice cereal and rolled oats, ½ cup chopped walnuts, and 2 Tbsp. shredded coconut. In a bowl combine 3 Tbsp. maple syrup, 2 tsp. canola oil, 1½ tsp. orange zest, ½ tsp. cinnamon, and ¼ tsp. vanilla. Add to oats mixture; stir. Spread in a 15×10-inch baking pan. Bake 15 minutes or until golden, stirring once. Stir in 2 Tbsp. chopped dried cherries. Makes 3 cups.
Cheesy Snack Mix
In a large airtight container combine 2 cups each bite-size fish-shape crackers, cheese-flavor bugle-shape corn snacks, small cheese-flavor crackers, and small cracker sandwiches with cheese. Add 1 cup roasted cashews. Stir to mix; cover. Makes 9 cups.
FROZEN SNACKS
Yogurt Pops
In a bowl combine 2 cups orange yogurt, one 12-oz. can orange juice concentrate, and ½ tsp. vanilla. In another bowl combine 2 cups cherry yogurt, one 12-oz. can cherry punch concentrate, and ½ tsp. vanilla. Alternately spoon mixtures into sixteen 5-oz. paper cups. Cover cups with foil. Cut slits in centers of foil; insert crafts sticks. Freeze until firm. Tear off cups. Makes 16 pops.
Banana Pops
Cut 2 peeled firm, ripe bananas in half crosswise; insert wooden crafts sticks into ends. Place about ¼ cup flavored Greek yogurt on a plate. Roll bananas in yogurt to coat. Sprinkle with toppers, such as crushed freeze-dried berries, toasted coconut, finely chopped nuts, and/or mini chocolate chips. Place on parchment-lined baking sheet. Freeze at least 8 hours. Store in a freezer container in the freezer. Makes 4 pops.
Frozen Yogurt Bark
In a bowl combine one 32-oz. carton plain whole milk Greek yogurt, ¼ cup honey, and 2 tsp. vanilla. Stir in 1 cup chopped dark chocolate and/or nuts. Spread mixture on two parchment-lined baking sheets. Sprinkle with cut-up berries or fruit. Freeze until firm. Break into pieces. Store in a freezer container in the freezer. Makes 24 servings.
Ice Cream Sandwiches
Open the top and ends of a brick-style container of ice cream. Cut off a ½-inch slab. Quickly cut slab into squares. Sandwich a square between 2 chocolate or honey graham cracker squares. Put on a parchment-lined baking sheet. Repeat for as many sandwiches as desired. Freeze 1 hour. Wrap each sandwich with plastic wrap. Store in a freezer container in the freezer.
Easy Fruit Ice Cream
In a food processor combine 4 bananas, peeled, sliced, and frozen; ½ cup each sliced frozen strawberries and frozen raspberries; 2 Tbsp. refrigerated unsweetened coconut milk or milk; and 2 tsp. vanilla. Cover; process until smooth. Serve immediately for soft-serve or freeze at least 4 hours for firm ice cream. Store in a freezer container in the freezer. Makes 3 cups.
Chocolate Fudge Pops
In a blender combine 1½ cups milk; ½ cup hot fudge ice cream topping; 1 banana, cut up; and 2 Tbsp. almond or cashew butter. Cover; blend until smooth, scraping as needed. Spoon mixture into six 5-oz. paper cups. Cover cups with foil. Cut slits in centers of foil; insert crafts sticks. Freeze until firm. Remove the foil; peel off paper cups. Makes 6 pops.
VEGGIE SNACKS
Berry Red Smoothies
In a saucepan cook 1½ cups small cauliflower florets in boiling water 10 minutes or until very tender. Drain; rinse with cold water. In a blender combine cauliflower; 2 cups frozen raspberries; 1½ cups frozen unsweetened whole strawberries; 1 red sweet pepper, seeded and chopped; one 6-oz. carton strawberry yogurt; and 2 Tbsp. strawberry jam. Cover; blend until smooth. Makes 4½ cups.
Greek Pita Rounds
Preheat oven to 400°F. Place 2 soft pita bread rounds on a parchment-lined baking sheet. Spread 2 Tbsp. bruschetta topping evenly on rounds. Sprinkle with ½ cup shredded mozzarella cheese. Top with halved grape tomatoes, halved Kalamata olives, and thinly sliced red onion. Bake about 10 minutes or until crust is golden and cheese is melted. Cut into wedges. Makes 4 servings.
Spiced Kale Chips
Preheat oven to 300°F. Arrange 4 cups torn curly kale leaves in a single layer on two parchment-lined baking sheets, allowing space between leaves. Brush with 2 Tbsp. olive oil; sprinkle with ½ tsp. sea salt and ½ tsp. chili powder and/or ground cumin. Bake 20 to 25 minutes or until crisp. Cool 30 minutes before serving. Makes 6 servings.
Garden Veggie Bundles
Spread two 10-inch tortillas with desired-flavor hummus. Cut each tortilla into six strips; cut four of the middle strips in half crosswise. Arrange desired veggies (carrot strips, cucumber strips, sweet pepper strips, and/or avocado slices) on one end of each tortilla strip. Roll up strips to make bundles. Makes 20 bundles.
Bacon-Cranberry Stuffed Celery
In a bowl beat one 8-oz. pkg. cream cheese, softened, and 2 Tbsp. milk until smooth. Stir in ⅓ cup chopped toasted walnuts, ⅓ cup dried cranberries, and 3 Tbsp. cooked bacon pieces. Season with salt and black pepper. Stuff into 24 three-inch pieces celery stalks. Top with blue cheese. Makes 24 pieces.
Ricotta Dip
Remove 1 tsp. zest and squeeze 1 Tbsp. juice from 1 lemon. In a bowl whisk together zest and juice; 1 cup ricotta cheese; 2 Tbsp. plain whole milk yogurt; 2 tsp. chopped fresh dill; 1 small clove garlic, minced; and ¼ tsp. each salt and pepper. Wrap ½ cup shredded unpeeled seedless cucumber in paper towels; squeeze to remove excess moisture. Stir cucumber into ricotta mixture. Serve with veggie dippers. Makes 1½ cups.
PROTEIN SNACKS
Pizza Lettuce Wraps
In a bowl combine 1 cup each cherry tomatoes, quartered, and canned cannellini (white kidney) beans, rinsed and drained; ¾ cup shredded mozzarella cheese; and ¼ cup each chopped thinly sliced pepperoni and chopped fresh basil. Divide tomato mixture among 8 large Bibb lettuce leaves. Roll up into wraps. Makes 8 wraps.
Roasted BBQ Chickpeas
Preheat oven to 425°F. In a bowl combine ¼ cup olive oil, 1 Tbsp. chili powder, 1½ tsp. barbecue spice; 1 tsp. each dry mustard and paprika, and ¼ tsp. each garlic salt, celery salt, and onion powder. Add two 15-oz. cans chickpeas, rinsed and drained; toss. Spread in a 15×10-inch pan. Roast 40 minutes or until crisp, stirring every 10 minutes (chickpeas might burst); cool. Makes 2¼ cups.
Turkey Roll-Ups
In a bowl stir together ¼ cup sour cream, 2 tsp. chili powder, and 1 tsp. lime juice. Spread over 1 multigrain flatbread. Top with a thin layer fresh spinach to within 1 inch of one long edge. Sprinkle ¼ cup each red pepper strips and shredded carrot over spinach. Top with thin layer of deli-style turkey. Starting from the filled long edge, tightly roll up. Cut crosswise. Makes 4 roll-ups.
Spicy Pepitas and Pecans
Preheat oven to 350°F. Spread 1 cup each pepitas (pumpkin seeds) and pecan pieces in a parchment-lined 15×10-inch pan. In a bowl combine 1 Tbsp. each olive oil and honey; 1½ tsp. chili powder; 1 tsp. dried oregano; and ½ tsp. each salt, ground cumin, and ground coriander. Drizzle over nuts; toss. Bake 10 minutes or until light brown, stirring once; cool. Makes 2¾ cups.
Energy Bites
Combine 1¼ cups toasted rolled oats, ½ cup each toasted shredded coconut and flaxseed meal, ¼ cup each chopped golden raisins and sunflower kernels, and 1 Tbsp. chia seeds. In a bowl combine ⅔ cup almond butter, ⅓ cup honey, 1 tsp. orange zest, and ½ tsp. vanilla. Stir into oat mixture. Shape into 1-inch balls. Store in an airtight container in the refrigerator. Makes 30 bites.
Black Bean and Avocado Dip
In a bowl combine one 15-oz. can black beans, rinsed and drained; ½ cup frozen corn, thawed; 1 avocado, seeded, peeled, and chopped; 2 Tbsp. chopped fresh cilantro; 1 to 2 Tbsp. lime juice; 2 tsp. olive oil; and ¼ tsp. each garlic salt and hot pepper sauce. Sprinkle with crumbled queso fresco. Serve with tortilla chips or crackers. Makes 2½ cups.