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Healthy Snacks When You're on the Run

  • Peanut butter on apple slices

  • String cheese on a cracker with a few grapes

  • Handful of almonds with a fresh pear

  • Baby carrots, cherry tomatoes, red pepper strips and low-fat cottage cheese

  • Whole wheat pretzels with nuts

  • Healthy granola or energy bar

  • Low-fat popcorn sprinkled with parmesan cheese

  • Greek yogurt, whole wheat Fig Newton

  • High-fiber crackers with almond butter or hummus

  • Kiwi with low-fat cheese

  • Yogurt with fruit and granola

  • Shelled pistachios with dried cranberries

  • Natural applesauce cup with small bran muffin (or half of a large one)

  • Hard-boiled egg with a few pieces of cantaloupe


Printable healthy snacks

Turkey Pinwheel Appetizers

1 package cream cheese, low fat (8 oz, garlic and herb)
6 flour tortillas (8-inch)
6 slices turkey
3 Roma tomatoes (small, chopped)
3 cups baby spinach leaves (fresh)


  1. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 to 15 seconds to soften.

  2. Spread

    about 2 Tablespoons cream cheese over each tortilla. Top with a slice of turkey, chopped tomatoes and spinach.

  3. Roll up lightly; then wrap in plastic wrap. Refrigerate 2 - 3 hours to blend flavors. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.

Asian Peanut Butter Dip with Celery

3 tablespoons peanut butter (creamy)
2 tablespoons apple butter
2 tablespoons milk (skim)
1 tablespoon soy sauce (reduced sodium)
1 1⁄2 teaspoon lime juice
10 celery ribs (cut into fourths)


  1. Combine peanut butter, apple butter, milk and soy sauce in a small bowl.

  2. Wisk together until very smooth.

  3. Store tightly, sealed in refrigerator.

  4. Serve with celery or other crunchy fruits and vegetables.

Frozen Fruit Pops

8 ounces crushed pineapple                               
1 cup yogurt, low fat fruit (8 ounces)
6 ounces orange juice, frozen concentrate (thawed)


  1. Mix the ingredients in a medium-size bowl. Divide into 4 paper cups.

  2. Freeze until slushy - about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.

  3. Freeze until hard or at least 4 hours. Peel away the paper cup before you eat the fruit pop.

Peter Pumpkin Squares

1 can pumpkin (16 ounces)
1 1⁄2 cup brown sugar
4 eggs
3⁄4 cups oil (cooking)                  
1 1⁄2 cup flour (all-purpose)
1 1⁄2 cup rolled oats
1 tablespoon cinnamon (ground)
2 teaspoons baking powder
1 teaspoon baking soda
Margarine or butter to grease the pan


  1. Preheat oven to 350°F.

  2. In a medium bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well.

  3. In a large bowl, mix the flour, oats, cinnamon, baking powder, and baking soda.

  4. Add the pumpkin mix to the flour mix. Stir well.

  5. Grease a 9" x 13" baking pan with butter or margarine.

  6. Pour the batter into the greased baking pan.

  7. Bake for 30 minutes.

Chocolate Cherry Cookies

1 1/2 cup old fashioned oats
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoon unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped


  1. Set oven to 350 degrees.

  2. Combine flours, oats, baking soda and salt.  Melt butter in microwavable bowl.  Add brown sugar and stir until smooth.

  3. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.  Add cherries, vanilla, and egg and beat until combined. 

  4. Fold in chocolate. 

  5. Drop dough by spoon onto sprayed baking sheets.  Bake at 350°F for 12 minutes

  6. Cool on pans 3 minutes or until almost firm.  Remove cookies from pan and place on wire racks.

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