This post comes courtesy of Krista Dearden, blogger at Budget Gourmet Mom.
I have four boys. They eat . . . a lot. I’m pretty sure they are part ravenous wolf and no one will be able to convince me otherwise.
Keeping up with their appetites is tough enough, let alone doing it on a budget. Oh, and did I mention they are seven, five, two and one!? I imagine we’ll need to take out a small loan to feed them once they hit the teenage years. Feeding them breakfast, lunch and dinner doesn’t scare me, but I must admit, snack time can incite a bit of fear.
This school year I vow to be prepared so those three little words, “Mommy, I’m hungry,” don’t make me cringe. So, with the school year approaching, I’m stocking our fridge and pantry with some snack-time favorites. Here are a few we love.
Tropical Granola Bars
8 Tbs. (1 stick) butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1 tsp. vanilla extract
4 1/2 cups rolled oats
1 cup all-purpose flour
2/3 cup dried pineapple, chopped
1/2 cup flaked coconut
Preheat an oven to 325°F. Spray a 9-by-13-inch baking pan with cooking spray.
In a large bowl, using a rubber spatula, stir together the butter, honey, brown sugar and vanilla. In a small bowl, stir together the oats and flour. Add the oat mixture to the butter mixture and stir until incorporated. Stir in the pineapple and coconut.
Lightly press the mixture into the prepared baking pan and bake until golden brown, 18 to 22 minutes. Let cool for 10 minutes, then cut into bars. Let cool completely before serving. Store in an airtight container or wrap individually with plastic wrap. Makes about 24 bars.
Nutty Yogurt Fruit Dip
1 cup plain yogurt
1/3 cup creamy peanut butter
2 Tbs. honey
Sliced apples and bananas for dipping
In a small bowl, stir together the yogurt, peanut butter and honey until creamy. Serve the dip immediately with the sliced apples and bananas. Store any leftovers in the refrigerator. Makes about 1 1/2 cups.
1 can (15 oz.) garbanzo beans
2 garlic cloves
1 Tbs. fresh lemon juice or vinegar
1/2 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Canola or olive oil as needed
2 Tbs. plain yogurt or sour cream
Veggies or pita chips for serving
Drain and rinse the garbanzo beans. In a food processor, combine the beans, garlic, lemon juice, parsley, dill, onion powder, salt and pepper. Gradually add the oil until the mixture reaches a smooth consistency. Add the yogurt and pulse until incorporated. Serve the dip with veggies or pita chips. Store any leftovers in the refrigerator. Makes about 1 1/2 cups.
About the author: As a wife and the stay-at-home mom to four boys I have my hands full! When I am not making peanut butter and jelly sandwiches or cleaning up the mess from them I am writing for my blog, Budget Gourmet Mom. We may eat on a budget but that doesn’t mean it can’t be gourmet food. A little creativity and planning can go a long way.
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