Kids in the Kitchen: Egg Face

Ingredients:

2 slices whole wheat bread
1⁄4 cup hummus (or tuna salad, egg salad, or chicken salad)
1 hard-boiled egg, sliced into four rounds
6 peas, olives, or cherry tomatoes
1 small strip red pepper or carrot
1⁄4 cup shredded lettuce or carrot, optional

2 small stalks celery, sliced into 3 pieces each
2 tablespoons hummus or low-fat cream cheese
1 tablespoon raisins

1 small banana

1 small low-fat chocolate milk

Instructions:

Spread each slice of bread with hummus, tuna salad, chicken salad, or egg salad. Place two slices of egg on each piece for the “eyes”. Place olives, peas, or cherry tomatoes on top of the egg slices for the “pupils” and add one for a “nose”. Add a slice of carrot or red bell pepper as the “lips”. You can also add shredded lettuce or carrot for hair. Serve with “ants on a log”: Spread hummus or low-fat cream cheese on celery slices, then top with raisins. On the side, serve a small banana and a low-fat chocolate milk.

Yields: 1 serving

Per serving: (using hummus for both egg face and ants on a log, 2 peas as pupils, 1⁄2 an olive as the nose, red bell pepper as the mouth, and no optional lettuce or carrot hair): 824 calories, 32 g protein, 115.23 g carbohydrates, 16.9 g fiber, 54 g sugars, 25.7 g fat, 4.76 g saturated fat, 0 g trans fat, 196.5 mg cholesterol, 1043 mg sodium, 429 mg calcium, 0.07 g omega-3 fats, 1017 IU vitamin A, 17.37 mg vitamin C, 0.8 mg vitamin E, 4.5 mg iron, 0.74 mg zinc