Weelicious’ Healthy Lunchtime Snacks For Kids (Access Hollywood Live)

School is in session and that means it’s time to pack some healthy lunches for the kids!

Mom, chef and Weelicious founder Catherine McCord put together more than 100 happy, healthy meals in her new book “Weelicious Lunches” and she dropped by Access Hollywood Live to share a few of her favorite lunchbox ideas.

Mexican Muffins

(Makes 8 muffins)

  • Cooking spray
  • 1/3 cup whole-wheat flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 large egg, whisked
  • 1/3 cup milk
  • 1 tablespoon tomato paste
  • 1/2 teaspoon honey
  • 1/3 cup shredded Mexican blend cheese (Cheddar and Monterey Jack)
  • 1/4 cup fresh or frozen corn kernels
  • 1/4 cup diced cooked chicken

Heat the oven to 375F and spray a muffin tin with cooking spray. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin, and salt. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn. Mix the wet ingredients into the dry ingredients until just combined. Gently fold in the chicken. Fill each muffin cup 2/3 full of batter. Bake for 15 minutes, or until lightly brown. Serve warm or at room temperature.

Whole Grain Fruit Bars

(Makes 16 bars)

  • 1.5 cups whole-wheat flour
  • 1.5 cups quick cooking or old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) cold, unsalted butter, chopped into half-inch cubes
  • 2 tablespoons cold water
  • 3/4 cup fruit preserves

Preheat the oven to 350 F. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.
Add the butter and cold water and pulse until the dough holds together when pressed. Grease a 9 x 13-inch baking dish, line it with parchment paper, and grease the parchment paper. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula. Bake for 45 minutes, or until golden brown.
Cool, cut into 1.5 x 4-inch bars, and serve.

Tip : Bars can be stored at room temperature up to 3 days or refrigerated up to a week.

Avocado Honey Dip

  • 1 ripe avocado, peeled and pitted
  • 1/4 cup whipped cream cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon honey

Place all the ingredients in a bowl and mash together until smooth.
Serve with cut-up veggies, crackers, pretzels, or even as a spread on toast.

Tip : A ripe avocado should be soft to the touch but not mushy.

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