WIC Healthy Families Food, Fun and Facts!

Simple Snacks

MN WIC Program


  • Kids can help!

Nachos Supreme

Printable Version: Nachos Supreme Recipe (PDF: 1.06MB/1 page)

  • 2 Tbsp water
  • 1/2 cup onion OR 4 green onions, chopped
  • 1 cup green pepper, chopped
  • 1 can (15-16 oz.) pinto beans OR black beans, drained and rinsed OR 1 1/2 cups cooked dry beans
  • 2 tsp chili powder

Heat oven to 425°F.

Place water, onion, green pepper, beans and chili powder in a small pan. Cook over medium heat for 3 minutes, stirring often.


  • 1/2 bag (13 oz.) baked tortilla chips
  • 1 cup cheddar cheese, shredded
  • Spread tortilla chips over a baking sheet.
  • Layer cooled bean mixture over chips. Sprinkle with cheese.

  • 1/2 cup salsa
  • 1/2 cup sour cream OR plain yogurt

Bake 5-6 minutes or until cheese melts.

Servings: 6-8


OTHER COOKING OPTIONS

Microwave: Spread tortilla chips on microwave-safe plates. Layer cooled bean mixture over chips. Sprinkle with cheese. Microwave until cheese melts.


Serving idea:

  • Serve with salsa and sour cream or yogurt for dipping. Make Nachos Supreme a meal by serving with raw veggie sticks and fresh fruit.

Back to Top


Quesadillas

Printable Version: Quesadillas Recipe (PDF: 627KB/1 page)

  • 4 corn OR flour tortillas
  • 2 cups Monterey Jack OR cheddar cheese, shredded

Filling ideas:

  • Onions
  • Peppers
  • Zucchini
  • Broccoli
  • Refried beans
  • Black beans
  • Cooked shredded pork
  • Cooked shredded beef
  • Cooked chicken breast
  • Place one tortilla on a microwave-safe plate. Sprinkle 1/2 cup shredded cheese on half of the tortilla. Add vegetables, cooked meat or beans on top of cheese.

Heat in microwave oven for 15 to 20 seconds. Remove from microwave and fold tortilla in half. Cut in wedges to serve. Repeat with remaining tortillas.

Servings: 4


OTHER COOKING OPTIONS

Stovetop: Place one tortilla on a hot griddle or frying pan. Sprinkle with 1 cup of shredded cheese. Add filling. Cover with another tortilla and heat on each side until cheese melts.


Serving idea:

Back to Top


Pita Chips

Printable Version: Pita Chips (PDF: 549KB/1 page)

  • 1 pitas or pocket breads (split the pocked bread first for crispier chips)
  • No-stick cooking spray
  • 1/4 tsp garlic powder

Heat oven to 425°F.

  • Coat one side of each pita with cooking spray. Sprinkle with garlic powder.

Cut each circle of bread into 8 wedges.

  • Arrange wedges in a single layer on baking sheets.

Bake for 4-6 minutes or until golden.

Servings: 8-10


Serving idea:

  • Pita Chips are great with Hummus

Tip:

  • Try whole wheat pita bread for heart health and great taste!

Back to Top


Savory Cereal Snack Mix

Printable Version: Savory Cereal Snack Mix Recipe (PDF: 568KB/1 page)

  • 2 Tbsp margarine OR butter
  • 1 Tbsp Worcestershire sauce
  • 1 tsp seasoned salt OR other seasoning of choice such as onion powder
  • 1/8 tsp garlic powder
  • 5 cups crunchy cereal pieces
  • 1 cup mini pretzels

For a variation, add:

  • 1/2 cup salted nuts*

Heat oven to 250°F.

Put margarine in a 9x13-inch pan. Place in oven until melted.

Stir in Worcestershire sauce, seasoned salt and garlic powder. Add cereals, pretzels and nuts. Stir gently to coat.


* Be Careful! Nuts are not safe for children 3 years old and younger as they may cause choking.


Bake 30-40 minutes, stirring every 15 minutes. Store in an airtight container when cool.

Servings: 10-12


Tip:

  • Many cereals will work in this recipe. Wheat Chex and Cheerios are good whole grain choices.

Back to Top


Sweet & Salty Cereal Snack Mix

Printable Version: Sweet & Salty Cereal Snack Mix Recipe (PDF: 615KB/1 page)

  • 1 box Life cereal
  • 1 box Quaker Oat Squares OR your favorite cereal
  • 1 jar dry roasted peanuts*
  • 1 bag (6 oz.) craisins OR 1 cup raisins
  • 1 bag mini pretzels

For a variation, add:

  • 2 cups chocolate chips
  • Put all ingredients in a large bowl.

* Be Careful! Peanuts are not safe for children 3 years old and younger as they may cause choking.


  • Stir gently to mix. Store in an airtight container.

Servings: 12

Back to Top


Peanut Butter Nibbles

Printable Version: Peanut Butter Nibbles Recipe (PDF: 456KB/1 page)

  • 1/2 cup peanut butter
  • 2 Tbsp margarine or butter
  • 6 cups Chex OR other crunchy cereal pieces (mix and match different types of Chex or other cereals)

For a variation, add:

  • 1/2 cup raisins

Heat oven to 250°F.

Put peanut butter and margarine in a 9x13-inch pan. Warm in oven 5 minutes or until peanut butter and margarine are melted. Remove from oven and stir until smooth.

Slowly add cereal, stirring until all pieces are coated.

Bake 1 hour, stirring every 15 minutes. Remove from oven and gently stir in raisins.

Spread on paper towels to cool. Store in airtight container.

Servings: 8

Back to Top


Peanut Butter Balls

Printable Version: Peanut Butter Balls Recipe (PDF: 641KB/1 page)

  • 1/2 cup peanut butter
  • 1/2 cup dry milk powder
  • 2 Tbsp honey or corn syrup

For a variation, add:

  • 1/4 cup raisins
  • 1/4 cup sunflower seeds

Combine all ingredients except cereal, coconut or wheat germ.


  • 1 1/2 cups flake cereal OR 2/3 cup coconut OR 1/2 cup wheat germ
  • Place cereal in a re-sealable plastic bag and crush into crumbs using hands, a cup or a rolling pin.
  • Form peanut butter mixture into 1-inch balls and roll in crushed cereal, coconut or wheat germ.

Servings: 12


Note:

  • These high-energy treats are fun for kids to make and eat!

Back to Top


Bugs on a Log

Printable Version: Bugs on a Log Recipe (PDF: 622KB/1 page)

  • 2 celery stalks
  • 2 Tbsp peanut butter
  • 2 Tbsp raisins

For a variation, add:

  • 2 Tbsp sunflower seeds

Wash and cut celery into 2-inch sticks.

  • Spread peanut butter on celery.
  • Place raisins on top.

Servings: 2-4

Back to Top


Granola Bars

Printable Version: Granola Bars Recipe (PDF: 772KB/1 page)

  • 2 cups crisp rice cereal
  • 2 cups dry oatmeal
  • 1/2 cup raisins OR other dried fruit

For a variation, add:

  • 1/2 cup sunflower seeds OR peanuts, chopped
  • Combine cereal, oats, raisins and sunflower seeds in a large bowl.

  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • No-stick cooking spray

Mix brown sugar and corn syrup in a small pan. Heat and stir until boiling. Remove from heat. Stir in peanut butter and vanilla.

Pour over cereal mixture and mix well.

Press firmly into a 9x13-inch pan that has been sprayed with no-stick cooking spray.

Cool and cut into bars. Store in an airtight container.

Servings: 16


Note:

  • You can make your own nutrition-packed version of this popular snack!

Back to Top