Closed Giveaways Food Reviews

Back to School Giveaway with Frito-Lay

Our schools are already back in session!  To help get this school year off to a great start, Frito-Lay has offered up some snacking tips and are giving a prize pack to one lucky winner.


Sneak In The Whole Grains
We all know whole grains are important, but how do you get kids to eat them when they’re used to white breads and pastas? It’s easy: Add it to their snacks! Frito-Lay has two great options your kids are bound to enjoy.
· SunChips multigrain snacks pack a whole grain punch with 18 grams of whole grains per serving. Portion out a serving into a reusable container for your kids’ lunch boxes or throw in a one-ounce bag for easy on-the-go snacking!
· Tostitos Scoops! tortilla chips are another great option. Made with just three simple ingredients – corn, vegetable oil and salt – they pack 8 grams of whole grains into each serving. Another great surprise about Tostitos Scoops!: A one-ounce serving contains less sodium than a slice of white bread!
Jazz Up Your Fruit
Fruit is always a go-to snack, but it’s not always the first choice for kids. Jazz up your fruit by making fun shapes!
· Cut apples into French-fry style strips.
· Use cookie cutters to make fun shapes out of cantaloupe.
· Take a peach and scoop out little balls your kids can pop in their mouths.
· Peel some grapes and call them “slimy eyes” to add some appeal.
Dip It!
Boost the nutrition of snacks by pairing some of your kids’ favorite munchies with nutrient-packed dips.
· Make fruit even more appealing by pairing them with flavored non-fat Greek yogurt. Not only will your kids love dipping the fun shapes, they’ll be getting calcium and protein in the snack as well.
· For chips, take the nutrient factor up a notch with healthier dipping choices such as Sabra hummus, or fresh salsa
Recipes for your enjoyment, thanks to registered dietician and mom Deena Segrave-Daly
Mediterranean Dip:
1 cup frozen corn, thawed
½ cup roasted red peppers, chopped
1 tablespoon balsamic vinegar
Salt to taste
Mix corn, chopped peppers and balsamic vinegar together in a small bowl. Refrigerate for 30 minutes (or longer).
Baked Bean Dip:
1 slice bacon
1 (15 ounce) can baked beans
1 tablespoon grape jelly
Cook bacon in large skillet until crisp. Remove bacon, crumble and set aside. Drain bacon grease but do not wipe out pan. Add can of baked beans (including sauce.) Bring to a boil. Stir in grape jelly and reduce heat. Simmer until liquid is reduced by half (about 5 minutes.) Mash beans with a fork or potato masher and allow liquid to be absorbed.

I received free products in exchange for holding this giveaway, but no other compensation was provided.  Giveaway ends September 12 & the winner will be chose via


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