Back to School Recipe: Healthy oasted and Spicy Pumpkin Seeds Snack

1 1/3 cup fresh pumpkin seeds, cleaned and rinsed
1 tsp salt
1 tsp crushed red pepper
½ tsp black pepper
2 tsp garlic powder
2tsp of another spice you enjoy

Preheat the oven to 350 degrees F.

In a bowl, combine the pumpkin seeds with the spices. Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes. The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.

Place in mini plastic (snack size) baggies and put in your kids lunch box for a healthy snack.

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Back to School Recipe: Healthy Chicken Salad Wrap

It’s back to school time and this yummy wrap is the perfect healthy recipe to put in your child’s lunch box!

2 – 3 medium flour tortillas
2 cooked organic chicken breasts, diced
¼ cup red and yellow bell peppers, diced
1 celery stalk, diced
1 tbsp light organic mayonnaise
1 tbsp plain organic yogurt
¼ cup organic cheddar cheese, sliced into Julienne style strips
Salt and pepper to taste

Add chicken, cheese, mayonnaise, yogurt, bell peppers and celery into a bowl and mix well. Add salt and pepper. Warm tortilla slightly to make it easier to fill. Place ½ – 1 cup of chicken filling on top of the tortilla and wrap.

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Vanilla Yogurt Fruit Pops

2 ½ cups vanilla yogurt
2 small bananas
2/3 cup frozen orange juice concentrate (undiluted)

Combine yogurt, bananas and orange juice in a blender or food processor and blend until smooth. Pour mixture into Popsicle containers and put in freezer.

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Crunchy Granola Balls

1/4 cup craisins
1/4 cup slivered almonds
1/4 cup good quality Granola
1/4 cup wheat germ
1/4 cup sunflower seeds
1 T. honey
3 T. peanut butter

Combine all  ingredients in large bowl. Mix well. Roll into balls and enjoy! This is a great kid friendly recipe and snack!

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Lollipops

15 lollipop sticks
1/4 c. butter
1/2 c. light corn syrup
3/4 c. sugar
Few drops of food coloring

Lightly butter baking sheet, 10 1/2 x 12 inches. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in 1 quart saucepan. Heat to boiling over medium high heat, stirring occasionally.

Reduce heat to medium. Continue cooking, stirring frequently, to 270 degrees on candy thermometer (or until a few drops of syrup dropped into very cold water separate into threads which are hard but not brittle).

Stir in food color. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press into lollipops. Cool lollipops thoroughly before removing from baking sheet.

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Chocolate Chip Meringues

2 egg whites
¾ cup sugar
1 tsp vanilla extract
½ tsp salt
1 c mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Beat egg whites with an electric blender until white peaks form. Add sugar, 1 teaspoon at a time. Stir in vanilla and salt and beat mixture until the whites are stiff and shiny. Fold in chocolate chips. Drop mixture by teaspoons onto the cookies sheets.

Turn off the oven and place the cookies inside. Leave them in the oven for a few hours or overnight. The cookies will be ready to eat when you open the oven. Makes 2 dozen.

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