You Can Have it Both Ways

One of my favorite shows to watch comes on PBS, Saturday mornings - Everyday Food. A production of Martha Stewart and hosted by five VERY down-to-earth women, the recipes are actually quite normal. Yet, for this full-time working mom with two little ones, it kicks chicken nuggets and fries up a notch! I was watching this weekend and loved a couple of snack ideas I'm planning to add to my own rotation. I thought some of you might like them as well. Especially as we're entering the time of year when Middle Tennessee can't make up its mind on what kind of weather it's having, these hot AND cold snacks are quite handy for after school. Both are make-ahead friendly, ready and waiting for you to determine if it's a sweatshirt or shorts kind of day. Enjoy, and tune in for the show at 10:30 AM, Saturdays on PBS, for more great ideas that are healthy and busy-family-friendly.

Frozen Fruit Salad

Ingredients
Serves 4
2 bananas
2 cups red grapes, seedless
2 cups green grapes, seedless
Directions
1. Peel bananas; cut crosswise into 1/2-inch-thick slices. Place banana slices and grapes on a small rimmed baking sheet in a single layer. Freeze until fruit is frozen throughout, at least 1 hour. (Once frozen, fruit can be placed in a resealable plastic bag and kept frozen up to 2 months.) Divide fruit among four bowls, and serve.

Warm Fruit-and-Nut Snack

Ingredients
Makes 12 servings
2 cups assorted dried fruit, such as apricots (slivered), raisins, cranberries, or cherries
2 cups salted nuts, such as peanuts, almonds, or mixed**

Directions
1. In a medium airtight container, combine fruit and nuts. To store, keep at room temperature, up to 1 month.
2. Preheat oven or toaster-oven to 350. For 1 serving: Spread 1/3 cup mixture on a small rimmed baking sheet; bake until warm, about 5 minutes. Serve.

** I might suggest pretzels in place of nuts if there's an allergy issue in your family.