A healthy after-school snack for hungry kids

I have one child at home by 12:30 p.m. on most school days so I am always looking for craft ideas to keep her busy until my son gets home — (and then he can entertain her!).

I am a big fan of engaging her in projects, particularly ones that involve healthy delicious foods (such as preparing dinner but she doesn’t always think cooking dinner is fun). A new kid box company called Foodstirs combines creativity, fun, and healthy food. Check out foodstirs.com for a list of all the kits for more after-school, holiday and weekend ideas.

Each box includes ingredients and recipes ranging from brownie popsicles, to meatloaf cups, to lemon chicken. For Chicago Parent readers, save when you order using code CP5off.

Foodstir’s blog also shares creative and healthy recipes to stir up some fun with your kids. Here is a great after-school activity and recipe from its blog that helps kiddos practice counting and fine motor skills.

Baked Zucchini Chips

Ingredients

  • 5 medium size zucchinis, thinly sliced
  • 1 Tbsp. olive oil
  • Salt, pepper and favorite seasoning to taste

Directions

Preheat oven to 225 degrees.

Slice zucchini as thin as you can but still keeping it in a circle shape

On a parchment-lined baking sheet, evenly spread slices in a single layer

Lightly sprinkle with desired seasoning and allow to sit for 10 minutes to draw out excess water

Blot zucchini with paper towel

Using a pastry brush, gently brush each zucchini chip with olive oil

Bake for 60-90 minutes or until zucchini chips become brown and become crispy. Oven times may be longer without convection fans.

Remove from oven and cool before serving

Store in airtight container for up to two days

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