- Dip It. Buy single–serve cups or packets of veggies and dip – a kid–friendly favorite is baby carrots and Hidden Valley® Original Ranch® Light 2.5-ounce single-serve cups.
- Stuff It. Fill a whole-wheat pita pocket with turkey or ham strips, lettuce, grated carrots, and cucumber slices.
- Shake It. Fill a plastic container with cooked pasta, grape tomatoes, diced bell peppers and onions, broccoli florets, grated Parmesan cheese, and your child's favorite salad dressing; shake and eat.
- Spread It. Puree garbanzo beans, garlic, and a splash of lemon juice and olive oil in a blender for a quick hummus; spread on crackers.
- Mix It. Toss finely chopped red bell pepper, celery, and green onion into tuna salad; serve on a whole wheat English muffin topped with a slice of cheese.
- Slurp It. Fill a thermos with vegetable soups like minestrone, beef vegetable, and split pea.
- Sneak It. Bake a loaf of pumpkin or zucchini bread and top with whipped cream cheese.
- Zap It. Pop a ready-to-eat baked potato into the cafeteria microwave; top with salsa and grated cheese.
- Cut It. Use a crinkle–cutter to slice jicama, celery, or carrots – the veggies will look fancy and have wavy ridges; serve them with ranch dip.
For additional tips, facts and information on Produce for Better Health Foundation, visit www.fruitsandveggiesmorematters.org. and check out these fact sheets:
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