Get your child’s energy levels up with these treats.
WORDS TEO KUAN YEE
While your kids are busy in the classroom, get busy in the kitchen to expand your repertoire of power-packed munchies to create tasty treats to replenish your kid’s ever rumbling tummies. If junior is not in school just yet, kill two birds with one stone: engage his help and unleash his creativity in the process. Nevermind about the extra mess – it is family bonding time and remember to have fun! Here are 10 easy-peasy snack ideas to try out.
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1 large skinless chicken breast
1 tablespoons vegetable oil
2 tablespoons teriyaki sauce
Most kids love satay or yakitori, so this simple recipe should work. Cut the chicken into 1-inch strips, place them in a bowl with the oil and teriyaki sauce to marinate at room temperature for about 20 minutes. Preheat a flat pan over medium heat. Remove chicken from marinade, pat dry and thread onto skewers. Place the chicken on the hot grill, ensuring that the skewers are away from the direct heat and cook the chicken until golden brown, 2 to 3 minutes per side. Serve the kebabs with peanut sauce dip. To prepare peanut sauce dip, combine 5 tablespoons of creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon light brown sugar and a pinch of crushed red pepper flakes.
Tuna Melt Croissants
6 mini croissants
1 can of tuna flakes in olive oil
3 slices of cheddar cheese
Make a cut in the middle of the mini croissants to make way for the tuna filling. Open the canned tuna flakes and use a fork to spread them as filling. Top the filling with half a slice of cheese. Preheat toaster oven at low/medium heat for 1 minute. Place the croissants to warm them up for 4 minutes. You can also use canned salmon flakes.
Sweet Potato Fries
4 small sweet potatoes
2 tablespoons olive oil
1 ½ teaspoons salt
Preheat the oven to 220 degrees celsius. Using a cutting board, slice each sweet potato in half lengthwise, and further half them into 1-inch thick wedges. Combine the oil and 1 teaspoon of the salt in a small bowl. Place the potatoes on a baking tray and brush with the oil mixture. Arrange the potatoes flesh side down and put the tray in the oven. Cook for 20 to 25 minutes until potatoes are soft. Remove the pan from the oven and season with remaining salt. Let the wedges cool for a bit and serve warm. Try ketchup for a dip.
Small tortilla wraps
Chopped cherry tomatoes
Shredded cheddar cheese
Your kids can have fun by helping to prepare the pizzas on a foil over the baking tray. With a spoon, arrange a small amount of chopped tomatoes and cheese on each tortilla. Cook in a toaster oven until the cheese has melted and the tortilla is slightly brown at the edges.
Petite Garlic Bread
8 pieces of sliced baguette
120g butter at room temperature
3 cloves of garlic, chopped up
2 teaspoon of olive oil
A pinch of chopped parsley
The crispy and golden garlic bread looks and tastes yummy that should satisfy junior’s afternoon hunger pangs. Combine the butter, garlic, olive oil and parsley in a small bowl. Season with salt and pepper. Make 4 cuts crossways at the top of each sliced bread and spread them evenly with the butter mixture. Wrap the bread roll in a piece of foil on a baking tray. Preheat oven to 200°C and bake for 10 minutes.
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