Consider using sandwich spreads for sandwich fillers. Children can help you make the spreads and then make their own sandwiches. This makes preparation easier for you, provides an interesting nutrition experience for children, teaches self-help skills, and promotes family-style meal service.
Spread out the work!
Spreads can easily be made by children. To make prep easier, you can buy shredded or chopped veggies and cheeses or school age children could help to shred and chop. Use hand mashers instead of blenders or mixers to allow the children more handson involvement in making the spreads.
To make sandwiches or snack crackers, use butter knives or the backs of spoons so that children can prepare their own food. For portions, use a melon scoop or scoop the spread into small paper cups for each child
Spread out the meal!
Spreads are great for picnics. Spread out a blanket for a picnic outdoors or indoors with spreads for lunch sandwiches, snack crackers, or dipping! You can also do a "spread of spreads" making several spreads and setting up a buffet for children (or put spreads in a Lazy Susan serving dish).
Spread suggestions!
- Egg salad
- Tuna salad
- Chicken salad
- Ham salad
- Cottage cheese dip
- Cheese spread
- Hummus
- Guacamole
- Bean dip
A "spread" is …
"Spread" is a word with many meanings. It is a thing: food we eat (sandwich spread), something to cover us (bedspread). It is also an action: working (spread butter on bread), move our bodies (spread our arms wide), share with others (spread good cheer). As you talk with children while making sandwich spreads, highlight the word and the many ways it is used.
Tofu eggless salad
Ingredients:
1 pound firm tofu
½ cup diced celery
½ cup diced carrots
2 tablespoons yellow mustard
½ teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup low-fat mayonnaise
Directions:
1. Drain tofu. Wrap in layers of paper towels to dry.
2. Place a heavy object on top of tofu (like a skillet) and let it sit while you prepare other ingredients.
3. Wash and dice vegetables, if desired.
4. Mash tofu well with fork.
5. Stir in spices and mayonnaise. Then gently stir in vegetables.
Pinto bean salsa dip
Ingredients:
1 can (approx. 15 oz.) pinto beans, drained and rinsed or 1-½ cups cooked dried beans
1 cup shredded cheese
½ cup or 1 cup chunky salsa**
1 to 2 tablespoons chopped onion or onion powder to taste (optional)
¼ to ½ teaspoon chili powder (optional)
Directions:
1. Mash beans with a fork.
2. Mix in cheese.
3. Stir in enough salsa until mixture is desired consistency for dipping.
4. Add onion and seasoning as desired.
5. Cook, stirring over medium heat until the cheese melts and the mixture is well blended and hot (about 5 minutes).
6. Serve warm or cold.
**For a spread, use ½ cup of salsa. For a dip, use 1 cup of salsa
Guacamole
Ingredients:
1 ripe avocado
1/8 teaspoon powdered cumin
½ to 1 ripe Roma tomato, diced or use about
¼ cup of grape or cherry tomatoes cut into smaller pieces.
Dash of cayenne pepper, about 1/16 teaspoon (optional)
Salt (optional)
Directions:
1. Mash avocado with potato masher, pastry blender or fork.
2. Mix in cumin and other spices.
3. Stir in tomatoes.
4. Taste; add more spices as needed.
As a spread, use guacamole as the base and then add fresh vegetables (cucumber slices, sprouts, shredded carrots, mushrooms, tomato slices, bell pepper slices, zucchini slices, etc.) to build a sandwich.
Fiesta hummus
Ingredients:
1 can garbanzo beans
½ teaspoon cumin
¼ teaspoon salt
2 garlic cloves, minced
½ cup plain, non-fat yogurt
1 tablespoon lime juice
1 tablespoon sesame oil
2 tablespoons chopped cilantro
Directions:
1. Drain and mash garbanzo beans with a fork. Add remaining ingredients.
2. Blend until smooth.
3. Chill one hour or overnight.
Caution
Be aware of choking risks and food allergies when preparing and serving meals and snacks. Think about the size, shape, and consistency when choosing foods due to the potential choking risks in children. Food cut in large chunks, small hard foods, and soft and sticky foods should be avoided. The top choking hazards for children include: hotdogs, meats, sausages, fish with bones, spoonfuls of peanut butter, popcorn, chips, pretzel nuggets, raisins, whole grapes, raw carrots, fruits and vegetables with skins, and marshmallows. Be sure that food is cut in small pieces (no larger than ½ inch), grated, or finely chopped. Be sure that children are closely supervised when they are eating.
Do not give honey to children under 12 months of age. Honey contains spores that can cause infant botulism.
Many children have food allergies or sensitivities to food. According to the American Academy of Pediatrics, 90% of children's food allergies are from milk, eggs, peanuts, tree nuts (pecan/walnuts), fish, shellfish, strawberries, soy, wheat, and gluten. Carefully read food labels for potential risks and be sure to ask the parents if children have a known allergy or sensitivity.
Dental health is a growing concern with young children, so it is important to keep in mind that starchy, sticky, and sugary foods can cause tooth decay. Children should brush their teeth after any meal or snack, but particularly when you serve these foods.
Lunch & Snack 13-6
