Smart snacking helps ensure that kids get the nutrients their growing bodies need. Stock the kitchen with nutrient-rich foods like shredded cheese, yogurt, and low-fat and fat-free plain and flavored milk; fresh, canned and frozen fruits; vegetables and whole grain foods that they can mix and match!

Buncha Banana Pudding — Crush a graham cracker or a few vanilla wafers in a small bowl, top with kids' favorite pudding and banana slices.

Ants in a Log — Spread a slice of whole-wheat bread with low-fat cream cheese and cut it into three, equal-width strips. Line up 15-20 raisins on two of the strips. Stack the strips together, cream cheese-side up. Top with the third strip so ants are hiding in the log.

Milk Mixers — Whip up a Chocolate Peanut Butter Cup. Blend 3/4 cup low-fat chocolate milk with 1 tablespoon creamy peanut butter and a small scoop of frozen, low-fat vanilla yogurt. Or mix 2 - 3 tablespoons of kids' favorite-flavor instant pudding mix in 8 ounces of low-fat milk.

Rice Bowls — Create a "rice bowl" using leftover rice and veggies. Top with shredded cheese and heat in a microwave-safe-bowl. Or use leftover pasta.

Fruit Dippers — Make it easy for kids to get the 1 1/2 cups of fruit they need each day. Serve slices of fresh pears, bananas, apples or whatever fruit is in season — or in your fridge — with fruit flavored yogurt on the side for dipping.

Snack Casseroles — Portion leftovers, like lasagna, into single-serving, microwave-safe containers to reheat — or eat cold. Or bake casseroles, like macaroni and cheese, in paper-lined muffin cups, freeze and reheat for snacks. (Use leftovers within two to three days.)

Simple Smoothies — Blend a single-serving container of low-fat yogurt or a cup of milk with fresh or frozen fruit and ice cubes in blender until smooth. Let kids create their own "specialty" recipe. The secret - keep plenty of frozen fruits, milk and yogurt on hand!

Back to Basics — Serve cinnamon toast or a PB&J sandwich and ice-cold, low-fat milk. Use whole-grain bread for more fiber and other nutrients.

South of the Border — Sprinkle shredded cheese on a fajita-size tortilla, fold and heat in the microwave or grill in a skillet until the cheese melts. Make extra to refrigerate or freeze and reheat.

Crunchy Yogurt — Stir 2 to 3 tablespoons of low-fat granola or other whole-grain cereal into a container of low-fat, fruit-flavored yogurt.

Salad in a Bag — Place greens, cut vegetables, and shredded cheese in in a zipper-lock, sandwich bag. Add a small amount of low-fat or fat-free salad dressing and croutons. Close and "toss." Eat out of the bag with a fork. Or make a "shaker salad" in a cup with a lid instead.

Surprise Snack Mix — Make a trail mix using what's already in the cupboard — toss in bite-size cereals, dried fruits, nuts, pretzels, and small cracker pieces. Serve with a smoothie or low-fat white or flavored milk.

Grab 'n 'Go Pinwheels — Roll a tortilla spread with low-fat ranch dressing, kids' favorite cheese, lean meat and lettuce. Cut into pinwheels. Refrigerate individual portions in zipper-lock, snack bags to go.