Smart snacking helps ensure that kids get the nutrients their growing bodies need. Stock the kitchen with nutritious, grab 'n go foods like string cheese, portable yogurt and single-serve containers of milk; fruits; vegetables and whole grains that they can mix and match!

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.

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 — Mix a cup of low-fat yogurt or milk, 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-wheat 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. Sprinkle baked tortilla chips with shredded cheese. Heat in the microwave until cheese melts. Serve with salsa.

Freezer Snacks to Go — Freeze yogurt or pudding in snack-size, zipper-lock bags. Cut a hole in the end right before serving for easy eating. Spread pudding or low-fat frozen yogurt between graham cracker squares, wrap in waxed paper and freeze.

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

Summer Salad in a Bag — Place greens and other cut vegetables in a zipper-lock, sandwich bag. Add shredded cheese and a small amount of low-fat salad dressing and croutons. Close and "toss." Eat out of the bag with a fork. Or serve 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.