Exam time and hunger go hand in hand. I remember when I was a student my grandmother used to make delicious and healthy dishes every evening making my exam time fun for my taste buds. So here we have a few selected and easy exam time snacks for kids which you to cook your kids this coming exam period. Also, this way that little hunger that pops up now and then will be happy and you can avoid your kids from eating outside food.
C’mon, let’s begin the yum ride:
Quick Chicken Tacos
- 250 gm chicken breasts
- 1 clove garlic, minced
- 1/2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tbsp chilli powder
- 1/4 tsp garlic powder
- Salt to taste
- Pinch black pepper
- 4 small corn or flour, store-bought
For the stuffing,
- 1/4 cup onion, finely chopped
- 1/4 cup tomato, finely chopped
- 1/8 cup coriander, finely chopped
- 1/2 cup jalapeno, deseeded and chopped
1/4 cup sweet corn, boiled (optional)
- 1/2 tsp lime juice
- Pinch of salt and pepper to taste
How to make:
- Add the chicken breasts, garlic, olive oil, lime and spices in a bowl and combine them together until all the other ingredients coat the chicken.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side until it is no longer pink.
- Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- To make the stuffing and combine chopped tomato, jalapeno, onion, corn, coriander, and lime juice in a small bowl.
- Roast the tortillas on the stove over the flame until lightly charred.
- Assemble tacos by placing more than a generous spoonful of chicken into each tortilla along with the stuffing. You can alter the stuffing by adding avocados, onions, etc. of your choice.
A Filling Falafel Wrap
For the Falafel,
- 50-60 gm dried chickpeas
- 1 medium-sized onion, chopped
- 3 garlic cloves, finely chopped
- ½ tbsp coriander powder
- 100 ml olive oil
- Salt and pepper, to taste
For the Wrap,
- 2 Mediterranean flatbreads or pitta,
- 8-10 falafels
- Coriander and mint leaves, roughly chopped
- ½ tsp lime juice
- A drizzle of Sriracha sauce
- 1 cup Tahini sauce
How to make:
- To make the falafel, soak the chickpeas for 12-24 hrs. Blend the soaked chickpeas, onion, garlic, coriander powder, and olive oil to form a grainy mixture.
- Scoop tablespoon-size balls, flatten them and shallow fry in oil until it becomes golden brown and crisp on both the sides. Soak the oil with tissue paper.
- To make the wraps, spread a generous spoonful of Tahini on the pitta along with a good drizzle of Sriracha sauce.
- Top up with coriander, mint and serve this yummy dish.
French Toast with Spinach
- 4 pieces of bread
- 3 eggs
- 2 cup spinach
- 1 tsp chilli powder or black pepper
- Salt, taste
- 2 tbsp oil or butter
How to make:
- Crack the eggs and beat together in a bowl using a whisk. Meanwhile, sauté spinach leaves in oil or butter. Add a small pinch of salt for taste. Do not sauté too much.
- Add chilli powder or black pepper, salt to the beaten eggs.
- Heat oil or butter on a frying pan.
- Soak the bread nicely flipping both sides in the egg mixture. Once coated, shallow fry the soaked bread each until crispy.
- Top with sautéed spinach and serve hot.
Note: You can also add chopped spinach in the egg mixture itself if you don’t want to use it as a topping.
Oven-baked Sweet Potato Wedges
- 3-4 medium-sized sweet potatoes
- 3 tbsp Olive Oil
- 2 tsp Oregano spice mix or to taste
- 1 tsp chilli flakes
- 1/8 tsp Black Pepper
How to make:
- Preheat the oven to 200°C.
- Wash the sweet potatoes thoroughly and cut into wedges.
- Transfer the wedges into the bowl and add the rest of the mixture and toss until the wedges are completely coated.
- Transfer them and spread onto a baking tray lined with parchment paper.
- Bake them in a preheated oven at 200°C for 20 minutes or until they are cooked through. Check with a toothpick.
- Serve this tasty and healthy tea time snack with the dip of your kid’s choice.
Homemade Granola Bars
- 1 cup Medjool dates
- 1/4 cup peanut butter
- ¼ cup honey
- 1 cup almonds
- 1 and 1/2 cups rolled oats
- 1/2 tsp vanilla essence
- 1/2 cup dried fruits or chocolate chips
How to make:
- Chop the dates into very small pieces.
- Roast the rolled oats and almonds until slightly golden brown and keep aside.
- In a pan add honey with peanut butter and heat over low heat. Once little melted, add the roasted oats, almonds, dates and the other ingredients to the honey and peanut butter mixture.
- Mix thoroughly and transfer the mixture into a baking dish lined with parchment paper. Press down the mixture with a small bowl or glass to flatten the surface.
- Cover with a plastic wrap and freeze for 20-25 mins.
- Cut into small bars and store in air-tight containers. Homemade granola bars last for up to 1 week if stored in an air-tight container. This can serve as a healthy dessert for your kids.
Note: Use the creamy peanut butter for this recipe.