Fruit and Cheese Kabobs

–          4 wooden skewers

–          Cookie cutter of your choice

–          Sliced cheese

–          Strawberries, bananas, grapes

–          Square frozen waffle, heated, cut into squares

–          ½ cup plain or vanilla yogurt

–          1 tablespoon orange marmalade

Use cookie cutter to cut cheese slices into fun shapes. Assemble kabobs, alternating cheese, fruit, and waffle. Combine yogurt and marmalade. Serve with kabobs. Note: fruit yogurt may be used instead of yogurt dip in recipe.

Servings: 2

Adapted from


Mini Grilled Cheese Sandwich Stuffed with Spinach

–          Cookie cutter of your choice

–          2 slices bread

–          2 slices cheese

–          Fresh spinach

–          Cooking spray

Spray griddle with cooking spray and heat over medium heat. Place one slice of cheese over one slice of bread, layer with spinach, and then place other slice of cheese and other slice of bread on top. Spray both sides of sandwich with cooking spray and place on griddle to cook. Cook until golden on both sides. Remove from heat and cut with cookie cutter.

Servings: 1-2 (depending on size of cookie cutter)


Apple Sandwich with Peanut Butter, Brie, and Cheerios

–          Apple corer

–          Cookie cutter

–          1 apple

–          2 Tbsp peanut butter

–          2 Tbsp brie

–          2 Tbsp Cheerios


Core apple and slice (with hollowed out core in middle so you have a donut-like slice). Take 2 slices and use cookie cutter in center to cut a fun shape. Spread one slice with 1 Tbsp peanut butter and layer 1 Tbsp Cheerios on top. Spread the other slice with 1 Tbsp brie, and place together to make a sandwich. Repeat.

Servings: 2

Adapted from


Veggie Sticks with Yogurt Ranch Dip

–          Assorted veggie sticks and slices (carrots, celery, bell pepper, zucchini, cucumbers, squash, broccoli, etc.)

–          1 cup plain Greek yogurt

–          Ranch dip mix, to taste

Pour ranch dip mix into Greek yogurt to taste. Serve with veggie sticks.

Servings: 2


Fruit with Vanilla Yogurt Dip

–          Assorted cut fruit (strawberries, blueberries, banana, grapes, watermelon, etc.)

–          1 cup vanilla yogurt or Greek yogurt

Servings: 2


Funtastic Cheese Sticks

–          1 Mozzarella string cheese and/or Colby jack cheese stick

–          1 small whole wheat flour tortilla

–          1 Tbsp softened butter

–          1 cup salsa or tomato sauce

Roll cheese in a tortilla. Fasten with a wooden pick and brush lightly with butter. Cook on heated griddle rolling to cook evenly until cheese is melted. Or, microwave, seam side down, on high for 15 seconds or until cheese is softened. Serve with salsa or tomato sauce. Serve one for a snack or two for a meal. Note: snacks may also be heated in 350 F oven for about 5 minutes.

Servings: 1

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Avocado Shake

–          ½ avocado, skin and pit removed

–          1 cup skim milk

–          1/8 tsp vanilla extract

–          2 Tbsp honey


Chop avocado coarsely. Place all ingredients in blender. Cover and blend about 1 minute until smooth. Serve over ice.

Servings: 1

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Greek Monster Smoothie

–          1 frozen banana

–          1 Tbsp peanut butter

–          ½ cup Greek yogurt

–          1 cup low-fat milk

–          4 cups spinach

Combine all ingredients in blender, placing spinach in first for better blending. Mix until blended.

Servings: 1

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Fruity Splash Yogurt Pops

–          1 cup skim milk

–          5-7 large unsweetened frozen strawberries

–          1 medium banana, cut into chunks

–          1 Tbsp honey

–          ¾ cup orange juice

–          ½ tsp vanilla extract


Combine all ingredients in blender; blend until smooth. Divide among 6 ice pop molds and freeze 6 hours.

Servings: 6

Adapted from

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