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Now that school is out and if you have 11 or 12-year-olds or young teenagers at home while you’re working or gone for a good part of the day, I’m guessing that when they’re hungry (which could be any time of the day), they’ll be searching cupboards and the fridge for something to eat. First of all, if they’re old enough to “fix their own” and have acquired some cooking skills either from home experiences or Home Ec class at school, this may sound immature for them, but make a list of things to be aware of when they’re making breakfast, lunch or snacks.

These “rules” may be helpful:

•Wash your hands before starting to handle food––important!

•Use potholders when taking something out of the oven or microwave or off the stove.

•Be especially careful when using knives.

•If using a recipe, read it first to make sure you have all the ingredients needed and that you understand what to do.

•Be sure to wash all fruits and veggies. This is really important, too.

•It’s your job to clean up and if there’s more than one person eating, they can help with the clean up.

•Get rid of junk food or they may be eating it all day and it’s just plain bad for them.

Here are some ideas for some good snacks that you can have in the fridge or cupboard or that they can make themselves:

•Fresh fruit: apples, oranges, bananas, grapes, strawberries, plums, blueberries, cantaloupe and watermelon when they are in season or canned fruit.

•Fresh veggies: mini carrots, celery sticks (spread with peanut butter or flavored cream cheese), cherry tomatoes, raw cauliflower and broccoli florets and a veggie dip.

•Yogurt: fold fresh fruit into the yogurt for a vitamin packed snack or light lunch.

•Cheese: Cut into cubes or string cheese or cheese slices.

•Popcorn or peanuts in the shell (with instructions to pick up stray popcorn or shells).

•Instant pudding or jello.

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And, here are some recipes for an easy lunch that they might like to try.

NACHO CHEESE

TORTILLAS

2 T. mild or hot Mexican style cheese spread (in the dairy or snack aisle)

one 6-8 inch flour tortilla

salsa

Spread cheese over tortilla to cover almost to edge; roll up. Put on paper plate with end of roll on the bottom so it doesn’t unroll.

Microwave it on high 30-40 seconds. Cut in four pieces or leave it whole.

Put about 3-4 T. salsa in a bowl and dip tortilla in it as you eat. Makes one serving. (I’ll bet you’ll make more than one.)

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MINI PIZZAS

1 English muffin, split in half

2 T. pizza sauce

8 small pepperoni slices

4 small slices mozzarella cheese, cut from a chunk of cheese (or you can use 2 T. shredded cheese)

6 ripe olives, cut in half crosswise (optional)

Turn oven on to 375 degrees. Toast muffin halves in toaster. Carefully remove and put on a cookie sheet.

Spread each half with half of the pizza sauce, four slices pepperoni, 6 olive halves and two slices cheese or 1 T. shredded cheese.

Put pizzas in oven and bake 5-7 minutes or until cheese is melted. Carefully remove from oven with potholder. Lift off cookie sheet using a spatula. Let cool a bit or you’ll burn the roof of your mouth.

Makes one serving. (I’ll bet you’ll make more than one of these, too.)

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CHILI TACOS

1-15 oz. can chili with beans or without beans (but beans are good for you)

8 crisp taco shells

FILLING

shredded lettuce

chopped tomatoes

sliced black olives (optional)

diced green pepper (optional)

minced fresh onion (optional)

Prepare all of toppings before heating chili.

Heat chili in a small saucepan over medium heat until steaming hot or microwave in glass dish covered with waxed paper on high for 2-3 minutes; stir after two minutes.

Remove from stove or microwave. Put 2 T. chili into each taco shell. Top each taco with lettuce, cheese and your choice of remaining fillings. Makes 8 tacos.

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This is a good low calorie dip to use with raw veggies. Quick and easy to make.

CHILI SAUCE DIP

1-1/2 c. “lite” dairy sour cream

1/2 c. chili sauce

Combine ingredients in small bowl, mixing well. Chill, covered, one hour to allow flavors to blend.

Serve with raw veggies as “dippers.”

NOTE: Keep cut veggies in a plastic bag for nutritious snacking. Makes 1-1/2 c.

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Thought for the day: Things turn out the best for you who make the best out of the way things turn out, especially if you’re cooking for yourself.

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