Camp Snacks and Airheads

I am gearing up for the week ahead of us and wanted to surprise the kids with special treats in their lunch at camp and pool ready snacks on the days that they do not have camp.  Most of the menu is super quick and easy!

Editor's Note: For anyone feeling overwhelmed and less prepared right now.... Relax!  Start in a few days or next week.  I gave my child an airhead today... yes, I wasn't happy and kinda disgusted that of all treats that is what she picked, but I don't want want to deprive them.  We eat tons of fruits and veggies, limit processed foods but we are totally normal.  I promise, with a little extra effort you can be more prepared and have your kids enjoy healthy foods too:)  I hope this helps!

Fun Snacks-
Homemade Fruit Roll Ups
Homemade Yogurt Bites
Energy Bites

Breakfast-
Spinach, Banana Muffins

Lunch-
Egg Salad
Peanut Butter and Banana Rolls
Turkey and Cheese Roll ups
Carrot sticks
Fruit
Almonds

Dinner-

One skillet balsamic chicken and veggies

Spaghetti Squash Lasagna

FRUIT ROLL UPS- 


Ingredients:

• Any fruit you want.  We used Strawberries, Blackberries and Raspberries
• Honey (as much as you want to make it sweet.. didn't take much for us because the berries were so sweet)
• Parchment paper

Directions:

1. Preheat over to 220
2. Blend the fruit and honey in the blender until smooth
3. Line parchment paper on cookie sheets and pour the mixture onto the parchment paper. Spread out evenly (if it is too thin at the end it will burn)
4. Place in over for 3 hours
5. You will know they are ready  when they aren't sticky.  Use very clean kitchen sheers and cut into long sections to roll up (as thick or thin as you want.. I choose medium so it would fit easily in their bento lunch boxes)

*** If still a little gooey in the middle that okay.  Still cut and roll and stick in the fridge, they will thicken.

 It is amazing how kids love to eat healthy and learn about nutrition

YOGURT BITES-

Ingredients:

• Yogurt of your choice.  I used full fat plain greek yogurt and added a little honey.  (these are super healthy but honestly do not have  ton of taste so for a more picky eater, a berry flavor yogurt would be better)
• Small zip lock bag
• Parchment paper
• Toppings ( I used chocolate chips)

Directions:

1.  Put yogurt in zip lock bag and seal tightly.
2.  Cut a very small opening at one end of the bag to squeeze out.  I cut the hole to big and too much came out so I had to use a second bag.  A small hole is more manageable.
3.  Squeeze onto parchment paper and add a topping you want.
4.  Freeze for an hour

PEANUT BUTTER BANANA ROLLS

1.  1/2 Tbs Peanut butter, Almond butter or any nut butter
2.  1 Banana
3.  1 Tortilla (or skip the tortilla and put a scoop of peanut butter on top of each banana slice and top with a blueberry for a fun snack)

Ingredients

• 3 pounds Spaghetti Squash, halved lengthwise, seeded

• 2 pounds ground beef
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 32 ounces marinara sauce, divided

• 24 ounces ricotta cheese, part skim
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 2 eggs
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Directions

1. Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
2. In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 24 ounces of sauce to meat. Reserve the rest.
3. Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
4. Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
5. Top with the meat layer.
6. Spread the cheese layer.
7. Add the remaining sauce over the cheese layer.
8. Top with the remaining mozzarella cheese.
9. Cover and bake for 30 minutes at 350 degrees.

ONE SKILLET BALSAMIC CHICKEN AND VEGGIES

Ingredients:

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon light brown sugar, packed
• 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
• 2 teaspoons cornstarch
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
• about 2 cups broccoli florets
• about 1 1/2 cups sugar snap peas 
• 1 cup chopped carrots
• 2 to 4 tablespoons water, optional and if necessary

Directions:

1. To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
2. To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
3. Add the sauce, noting that it may bubble up in the first few seconds.
4. Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
5. Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.