Try out these suggestions for kid-friendly after-school snacks or as fun twists on traditional lunches. They are packed with nutrients and put a little bit of fun into the kitchen. Bonus points if you can get the kids to help you prepare these creations.

Carrots with peanut dipping sauce

Trying to break the peanut butter and jelly habit in the under-12 set is no easy task, but this mellowed peanut-sesame dip just might do the trick. It's equally good with carrots or tossed with cold noodles.

What you need:

3 tablespoons of peanut butter

1 tablespoon of honey

A splash of soy sauce

A few drops of sesame oil

Water to smooth

Carrot sticks

Mix everything but the carrot sticks together with a fork or whisk in a bowl. Add water as needed to thin mixture to a dipping consistency (all-natural peanut butter needs more; everyday brands need less).

Kids can help: Scrape carrots, stir ingredients

Extras: Torn up cilantro, basil, a squeeze of lime juice or sliced green onion tops. Try apple slices instead of carrots

Bonus tip: Store carrot sticks in water to keep them crisp and juicy

Tiny tortilla pizzas

What you need:

Small corn tortillas

Salsa

Low-fat or fat-free shredded cheddar cheese

Mound a little salsa and cheese on each tortilla. Cook on foil-lined tray in toaster oven until cheese has melted and is brown at the edges.

Kids can help: Assemble the “pizzas,” cover the tray with foil

Extras: A layer of refried beans under the salsa, cilantro for garnish, a dollop of fat-free sour cream or a sprinkle of finely chopped green pepper

Cherries with brown sugar dip

This tangy-sweet dip could be used for any number of fruits or berries, and the cherry stems make dipping extra fun.

What you need:

1⁄4 fat-free cup sour cream

1 tablespoon brown sugar

1⁄4 teaspoon cinnamon

Cherries with stems attached

Stir sour cream, brown sugar and cinnamon together in a bowl. Rinse cherries and arrange them for dipping.

Kids can help: Mix ingredients, wash fruit

Extras: Use nonfat yogurt instead of sour cream, use apple or pear slices, strawberries or other berries if they’re in season

Strawberry “cheesecakes”

What you need:

3 ounces of low-fat or nonfat cream cheese, softened for 10 seconds in the microwave

3 tablespoons strawberry jam

A few sheets of graham crackers, broken into squares or rectangles

Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.

Kids can help: Break up grahams, stir cream cheese and jam

Extras: Use different flavors of jam, top with a slice of fresh strawberry

6-Minute Potato Chips

What you need:

One russet potato sliced paper thin

Salt (optional)

Parchment paper

Cut a sheet of parchment paper to fit a plate. Lay discs of potato on top in a flat layer, none touching. Sprinkle layer with salt, if desired. Cover with another sheet of parchment paper. Microwave for 5-6 minutes. Discs will have become lightly browned potato chips.

Kids can help: Cut paper to shape, lay out slices of potato

Extras: Season with some salt, paprika, garlic or onion powder

Cucumber yogurt boats

What you need:

Small cucumbers, such as Kirbys

Small container of plain nonfat yogurt

Sugar

Salt

Cumin

Halve cucumbers lengthwise and scoop out seeds. (A melon baller works great for this.) Mix some plain yogurt, a couple of pinches of sugar, a pinch of salt and a dash of cumin in a bowl. Spread into hollowed cucumbers.

Juice jelly cubes

Check out this health-ified version of your kids’ favorite jiggily treat.

What you need:

2 cups of your child’s favorite juice

2 packets of unflavored gelatin

1 honey (optional)

Pour1⁄2 cup of juice in a bowl and sprinkle gelatin over it. While this sits, heat the remaining juice to boil (can do this in the microwave for 2 to 3 minutes). Pour hot juice over juice and gelatin mixture and stir, adding in honey if desired. Pour mixture into the bottom of a loaf pan and chill for three hours, or until firm. Cut into squares.

Kids can help: Measure, mix

Extras: Pour mixture into miniature or regular-sized muffin tins for different shapes.

Parmesan pita chips with mashed dip

Try this recipe as a way to get your children to try beans in a new way.

What you need:

Whole wheat pitas, opened and cut into wedges

Grated fresh parmesan

Salt and pepper to taste

Basil or other dried herb (optional)

Can of white beans, drained and rinsed

Squeeze of tomato or sun-dried tomato paste

1 tablespoon olive oil

Butter-flavored cooking spray

Cut pitas into wedges and separate their layers. Spread them on a baking sheet, spray them lightly with butter-flavored cooking spray and sprinkle them with parmesan and dried basil. Bake for 8 to 10 minutes at 400, until toasty and brown.

Meanwhile, dump beans in a medium sized bowl, add a squeeze of tomato or sun-dried tomato paste, a pinch of salt and pepper and a glug of olive oil and mash them with a potato masher until a smoother consistency is formed. Serve this with the parmesan pita chips.

Kids can help: Mash beans, tear open pitas

Extras: Try other beans, seasonings, or different spices on pita chips

— Recipes adapted from parenting.com