Healthy Snack Series - Refrigerator Snacks

Refrigerator snacks are especially nice in the summertime when it is hot outside. Prepare these in advance and store in the refrigerator for a cool, healthy snack.


Pudding Cups

Pudding cups are a great option because there are so many possibilities. Chocolate, vanilla, butterscotch, and tapioca are just a few flavor options you can make at home. You also have the freedom to choose your milk - dairy, coconut, almond, etc. - if making a cooked recipe and you can even find egg-free recipes, such as the chia seed pudding recipe below.

Taste of Home's Vanilla Pudding - This is one of our favorite vanilla puddings to make. It is easy and delicious!

Minimalist Baker's Overnight Chocolate Chia Seed Pudding


Overnight Oatmeal Cups

These have become popular for breakfast but there is no reason you can't make them as a snack as well! You can find recipes all over. Here are two options to get you started:

Budget Bytes' Overnight Oats

Love & Lemon's Overnight Oats


Fruit Kebobs

This one is easy. Simply wash, cut, skewer your fruit, and serve. You can do kebobs of all one kind, or mix it up and have several kinds of fruit on one kebob. Strawberries, cut pineapple, grapes, orange slices, blueberries, kiwi, and melons all make great kebob options.


Fruit Dip and Fruit

Ingredients:

1 (8 oz.) package of cream cheese

Brown sugar (we do this to taste - about 1/4 to 1/3 cup)

Directions:

Leave cream cheese on the counter to soften.

Once soft, mix several tablespoons of brown sugar with cream cheese in a small bowl.

Serve with apple slices, fruit kebobs, or any fruit of your choice.


Deviled Eggs

We don't typically use a recipe for our eggs, but the ingredients we use usually include mayonnaise, mustard, relish, salt, pepper, and whatever else sounds good that day (sometimes pickle juice, dill, hot sauce, etc.). After filling them, we sprinkle the tops with paprika. We use homemade dill relish, but we know many people who like to use sweet relish.

For those of you who prefer a recipe, we found this one with ingredients similar to what we use:

Natasha's Kitchen Deviled Eggs


Stuffed Cucumbers

These can be done as "boats" by slicing then in half lengthwise and scooping out the seeds or as "cups" by slicing them into thick rounds and scooping out the center half way down to make a small bowl. For snacking, it seems that the rounds would be easier to handle. Stuffing ideas vary. Here are a few ideas we found to get you started:

Food.com Stuffed Cucumber Cups - This recipe calls for blue cheese, sour cream, cream cheese, and walnuts.

Todd and Diane's Stuffed Cucumbers - Their recipe calls for prosciutto topped with a sour cream, roasted nuts, and feta cheese mix.

Other recipes call for stuffing them with tuna salad, chopped giardiniera, and even cooked meats. I suppose you could use your favorite dip mix as well. There are so many possibilities with this one!


Caprese Skewers

Directions:

Alternate grape tomatoes, mozzarella balls, and folded basil leaves on skewers. Drizzle with balsamic reduction and serve.


Cheese and Summer Sausage

Directions:

Platter - Slice sausage into rounds and cheese into squares. Serve with crackers.

Skewers - Cut sausage and cheese into cubes. Alternate on a skewer and serve.


Loaded Apple Rounds

Directions:

Slice apples into rounds. Top with peanut butter, cream cheese, or yogurt. Sprinkle with nuts, coconut, chocolate chips, dried fruit, etc.


Chips & Dip

We did a whole article on this option. Visit our previous blog entry for ideas on chips and dips.

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