List Of Snacks That Start With T

The struggle of finding snack ideas that correlate with the “Letter of the Week” curriculum can be excruciating for parents of preschoolers and Kindergarteners.

Despite never being required by our schools, we were always encouraged to participate. But how many snack names begin with “T”? Even brainstorming “Show and Tell” items are hard for my kids – let alone snack ideas!

No need to be afraid – I’m here to help! I brainstormed snack ideas with my daughter on a long road trip. The exercises may seem like big leaps, but they still work and stand a good chance of getting you the extra credit you need!

List Of Snacks That Start With T

1. Tangerines

Tomato Tuna Snack

A Tangerine is a type of Mandarin orange (Citrus reticulata). From egg-sized to grapefruit-sized, they have a variety of flavors and come in a range of sizes. Tangerines have a smaller size, more water, and are lower in acid and sugar when compared to oranges. The peel has a reddish orange color as well.

As compared to other types of fruit, Tangerines are relatively low in carbs. The size of tangerines, however, makes them easy to overeat. When eating

Description/Taste

A typical Tangerine fruit measures 5 to 8 centimeters in diameter, and its shape varies from flat to oblong. A Tangerine with a small neck may have a slender peel with a smooth, leathery texture and a distinct pebbled appearance, which is caused by prominent oil glands.

Aside from the peel’s color, it is loosely attached to the flesh and is easy to peel and remove. On the underside, the flesh is often seedless or contains cream-colored seeds, and it is a tender, aqueous, and vibrant orange, with white membranes dividing it into segments. Whenever possible, try to squeeze oranges gently until they have a soft feel when ripe. 

The fruits are aromatic, and the flesh has a bright and refreshing, sweet to sweet-tart flavor, depending on the specific variety.

Nutritional Value

Calories

40
Fat

0.2g

Sodium

1.5mg
Carbohydrates

10.1g

Fiber

1.3g
Sugars

8g

Protein

0.6g
Vitamin C

26.7 mg

Applications

Fresh and cooked preparations of tangerines are well suited to their sweet-tart flavor. They can be eaten right out of hand because they are easy to peel. In addition to segments, turmeric is also tossed into green salads, fruit bowls, or served sprinkled over stir-fries to give them a pop of flavor.

Tangerines can be used whole or juiced, mixed into marinades, vinaigrettes, and salad dressings, or used in syrups and preserves. Alternatively, you can blend the liquid into a smoothie, mix it into fruit drinks, or stir it into cocktails.

Tangerine juice can be purchased fresh or frozen from concentrates in commercial markets. Baked goods, cakes, or jams and preserves can be garnished with Tangerine segments. In addition to the flesh, the peel can also be added to roasted meats and rice as a flavoring or dried and combined with other spices for added zest.

You can also candi the peel for a sweet snack. Tangerines go well with aromatics including ginger, garlic, scallions, and shallots, as well as fruit such as strawberries, pineapples, bananas, and mangoes, nuts such as almonds and pecans, as well as poultry, pork, and beef. Tangerines can be stored at room temperature for one week, or in the refrigerator for one to two weeks.

2. Tomatoes

Snacks That Start With T

Among the most popular vegetables is the tomato (Solanum lycopersicum), also known as (Lycopersicon esculentum). It is cheap to grow, healthy, and easy to carry. There are many ways to use and process it. On bread, they taste great and can be used in soups, sauces, and salads. Chili peppers, potatoes, squash, and tobacco all belong to the same family as tomatoes.

The nightshade family belongs to this group (Solanaceae). The tomato is considered a berry and a fruit in botanical terms. Most people call it a vegetable though, just as they do in horticulture.

How Does it Work?

The chemical lycopene found in tomatoes can help prevent cancer. lycopene that is found in tomato products like tomato paste and tomato juice is more easily absorbed by the body than that found in fresh tomatoes. In addition, tomatoes may help protect your heart and reduce the effects of the sun.

Purdue University and the US Department of Agriculture are developing a tomato with more than twice the amount of lycopene and longer shelf life than currently available tomatoes.

A yeast gene has been added to the tomato, which slows its ripening process and allows lycopene to accumulate for a longer period of time. Researchers expect this tomato to be available several years from now.

Nutrition Facts

Tomatoes contain about 95% water. The remaining 5% is composed mainly of carbohydrates and fiber.

An uncooked small tomato (100 grams) contains the following nutrients:

Nutritional Value

Calories

18
Water

95%

Protein

0.9 g
Carbs

3.9 g

Sugar

2.6 g
Fiber

1.2 g

Fat

0.2 g

Peach and Tomato Caprese Salad Recipes

Ingredients

Serving: 4

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon flaked salt, divided
  • 2 large heirloom tomatoes, thinly sliced
  • 2 ripe peaches – halved, pitted, and sliced into half moons
  • 6 leaves fresh basil
  • 1 (8 ounces) ball fresh mozzarella, thinly sliced

Directions

Step 1: The dressing can be prepared by combining olive oil, balsamic vinegar, and a pinch of flaked salt in a bowl and whisking until smooth.

Step 2: Slices of tomato, peach, basil leaves, and mozzarella alternate on the platter. Drizzle salad with dressing and sprinkle remaining flaked salt over salad.

3. Toast with Avocado

Toast with Avocado

Avocado toast is a type of open sandwich made with toast and mashed avocados. It is commonly served with salt, black pepper, and occasionally orange juice. Olive oil, hummus, red pepper flakes, feta, dukkah, tomato and red pepper flakes are added to enhance the flavor.

Avocado toast became a food trend in the 2010s. It has been on café menus since at least the 1990s. The act of ordering avocado toast at a café was criticized as a sign of frivolous spending following avocado toast’s elevated status to trend status.

Let’s talk avocado toast this summer, so let’s go back to basics! One of my favorite quick meals is avocado spread on well-toasted bread. To be honest, I like it all. The flavor is so simple and delicious, I would call it a simple pleasure.

The best avocado toast, in my opinion, comes from a variety of sources. Today I am sharing my basic recipe with my favorite variations and my best cooking tips. Avocado toast has been a secret for too long and we must change that right now.

Whether you have never had avocado toast before or you are a seasoned pro, I hope you find some helpful tips and some fun new ways to spice it up.

How to Make the Best Avocado Toast

1) Pick great avocados

Hass avocados should be ripe but not overripe. Choose avocados that yield slightly when squeezed, but don’t use avocados that are mushy or stringy. Scoop out any bruised or brown bits that you encounter when you cut them open and discard them before you mash the rest.

2) Buy good bread and toast it well

Avocado toast is best served on sturdy, thick-sliced, whole grain bread. Against the creamy avocado, well-toasted golden bread offers a crisp, contrasting contrast.

3) Mash your avocado separately

Mash avocados are more luxurious and creamy than sliced avocados (think guacamole vs. plain avocados). Be careful not to mash it up on the toast! This could result in holes being poked or the toast being smashed. Avocados should be halved, the pit removed, the flesh scooped up and mashed with a fork.

Making avocado mash at the same time? If you want to mash potatoes, use a potato masher or pastry cutter instead of a meager fork.

4) Don’t forget the salt

A pinch of salt should be added to each avocado half. Any bonuses? Sprinkle sea salt over avocado toast for a gourmet touch.

Nutritional Value

Calories

189
Total Fat

11g

Saturated Fat

1.6g
Cholesterol

0mg

Sodium

439mg
Potassium

381mg

Total Carbohydrates

20g

4. Tiny Pancakes

Tiny Pancakes
Recipe Vibes

It is extravagant to serve caviar to people in a restaurant or provide it for a party. It’s hedonistic heaven to buy a tin and completely tear it down yourself. Caviar pancakes are my favorite. Due to the lack of yeast, they can be prepared quickly, taking just a few minutes. They look like potato pancakes, however, they aren’t made from potatoes, but only from potato starch. 

They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty.

Tiny Pancakes Recipe

Ingredients

  • ¼ cup potato starch
  • ½ cup all-purpose flour
  •  Pinch of salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅔ cup buttermilk
  • 1 large egg
  • 1 tablespoon melted butter, more for greasing griddle
  •  Caviar and sour cream for serving

Preparation

The ingredients for this recipe are potato starch, flour, salt, baking powder, and baking soda. Melt 1 tablespoon butter and mix 1 cup buttermilk with 1 egg. A medium-sized griddle or skillet should be brushed

Brush melted butter over a hot griddle or skillet. Place scant tablespoons of batter on the griddle when it is hot, about 2 inches apart. When the pancakes rise, they are ready. If there are few bubbles on top, the pancakes will be ready.

Flip over the pancakes when their bottoms are golden brown, and continue cooking until both sides are golden brown. Sprinkle it with caviar and serve with sour cream. You can freeze the pancakes.

5. Tortilla Chips with Fruit Dip

Tortilla Chips with Fruit Dip
Two Peas & Their Pod

Corn tortilla chips, made from fried or baked triangles of corn tortillas (or discs made from corn masa then fried or baked), are a snack food. Traditionally made from nixtamalized corn, vegetable oil, salt, and water, corn tortillas are made with nixtamalized corn.

It is believed that tortilla chips derived from Mexican food, where similar items such as totopos and tostadas were quite popular in the late 1940s when they were first mass-produced commercially in Los Angeles.

In addition to yellow corn, white, blue, and red corn can also be used to make them. Tortilla chips intended to be dipped are typically only lightly salted, while others may be seasoned with a variety of flavors.

Tortilla Chip Nutritional Facts

4 servings per container. Serving size 1oz = 19 chips

Nutritional Facts

Calories

140
Total Fat

7g

Saturated Fat

1g
Cholesterol

0mg

Sodium

150mg
Carbohydrates

21g

Total Dietary Fiber

3g
Total Sugars

2g

Protein

1g
Vitamin D

0 mcg

Calcium

20mg
Iron

0.6mg

Potassium

150mg

Baked Tortilla Chips Snack Recipe

You can make homemade tortilla chips that are much better than the ones you buy in the store.

Ingredients

  • 1 (12 ounces) package corn tortillas
  • 1 tablespoon vegetable oil
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Directions

Step 1: A preheated oven should be set at 350 degrees Fahrenheit (175 degrees Celsius).

Step 2: Lay tortillas on a baking sheet and cut them into 8 wedges.

Step 3: Juice and oil are combined in a mister. Mist each tortilla wedge with the mixture until moistened.

Step 4: In a small bowl, combine the cumin, chili powder, and salt. Sprinkle this mixture over the chips.

Step 5: About 7 minutes should be enough. Once the chips are crisp, but not too brown, rotate the pan and bake for another 8 minutes. Salads, garnishes, or guacamole can be served on the side.

6. Tuna Snacks

Tuna Snacks

Most people consume tuna as a fish. Tuna comes in eight varieties. The tuna is a nomadic fish, which means that it does not stay in one place for the entirety of its life. Rather, it constantly moves around.

The Atlantic, Mediterranean, and Black seas are usually home to tunas that are located in temperate or subtropical waters. Several countries around the world are overfished with tuna, especially Japan and Australia.

Since the beginning of the 20th century, the number of tunas has decreased substantially.  Fishermen around the world persistently hunt tuna, even though they are listed as endangered.

Tuna Nutrition Facts

Listed below is nutritional information from the USDA for one can (165g) of light tuna, drained and packed in water (without salt).

Nutrition Facts

Calories

191
Fat

1.4g

Sodium

83mg
Carbohydrates

0g

Fiber

0g
Sugar

0 g

Protein

42g

Easy Tuna snack

The ooey-gooey cheese and creamy tuna salad are held together by a tomato. This is more of a snack than a meal, as there is no bread to be toasted. This would make a great light lunch accompanied by black bean soup or tomato soup.

Easy Tuna snack Recipe

Eating tuna offers a number of health benefits, including boosting one’s immune system and improving heart health. To make the easy snack recipe, get out your tuna cans and the other ingredients.

Ingredients (full recipe below)

  • Tuna–You can use tuna in water or oil (since you will be draining it). The tuna packets would also work for this recipe.
  • Mayonnaise
  • Celery
  • Pickles–I used dill pickles for this recipe. 
  • Dijon mustard–You could also use yellow mustard, but it will not have as tangy of a flavor.
  • Cheddar cheese
  • Tomatoes–I like beefsteak tomatoes because of their larger size.

Process Steps for Tomato Tuna Snack

How To Make This Tomato Tuna Snack

This recipe is easy as its name implies! Moreover, it can boost your metabolism and give you a little energy. Prepare a baking sheet lined with parchment paper and preheat the oven to 450°F for this tuna snack.

In a medium bowl, combine the tuna, celery, pickles, and mayonnaise and add the mustard. Drain the tuna and set it aside while you prepare the tuna salad. Slice the tomatoes while you do that.

The tuna mixture was wrapped in six tomato slices made from two tomatoes. Transfer the tomato slices to a baking sheet lined with parchment paper. Combine the tuna mixture with the tomato slices and top with a slice of cheese. Put in the oven and bake for ten minutes. Eat immediately.

7. Tea

cup of tea

Camellia sinensis, an evergreen shrub native to China and other East Asian countries, produces tea by soaking cured or fresh leaves in hot or boiling water. It is the second-most popular drink worldwide after water.

There are many different types of tea, including some that are astringent, cooling, and slightly bitter. Other types of tea are sweet, nutty, floral, and grassy. Its caffeine content causes the tea to be stimulating to humans.

Plants of the tea family have their origins in East Asia, probably along the borderlands between southwestern China and northern Burma. Medicinal texts were written by Hua Tuo mention tea drinking as far back as the 3rd century AD.

China’s Tang dynasty popularized tea as a leisure drink, and the practice spread throughout Asia. Europe became acquainted with it in the 16th century due to Portuguese merchants and priests. The English began to plant tea in India on a large scale during the 17th century when drinking tea became fashionable.

Tea drinks that do not contain Camellia sinensis are called herbal teas. These are teas created from fruits, leaves, or other parts of plants, such as rosehips, chamomiles, or rooibos. In order to avoid confusion with tea made from the tea plant, these products may be called tisanes or herbal infusions.

A Proper Cup of Tea

Tea Sommeliers know that the details make a difference when it comes to making a good cup of tea. Hot water and tea are all that are needed to make a cup of tea. You should take a couple of extra steps if you want a proper cup of tea. You’ll enjoy your tea more if you take these steps.

What You’ll Need

Loose tea

My favorite way to drink tea is with loose tea rather than tea sachets or tea bags. (See why.)

Filtered water

Tea tastes better when the water is better.

Teapot with infuser

Teapots with large diffusers are ideal. Leaves can easily unfold and steep in them.

Electric kettle with temperature setting

The tea drinker’s must-have. With this kettle, you can adjust the temperature of the water so not all tea should be brewed in boiling hot water.

Steps to Make Tea

i. Boil water

The water temperature required to brew different types of tea varies. To find out what temperature to use, check the tea packaging.

ii. Warm up the teapot

A lot of people overlook the importance of this step, which elevates your tea to the next level. It should not be overlooked. After filling half the teapot with some boiled water, give it a few swirls and throw out the water. Warming the teapot will prevent the temperature from dropping too much when we add hot water for tea.

iii. Put the tea into a teapot and add hot water

iv. Cover teapot and steep tea.

Time the steeping to the right amount of time with your phone. Check the tea package for recommended steeping times for each kind of tea. Five minutes is usually sufficient.

v. Strain tea solids and pour hot tea into teacups

When you are ready for another cup of tea, replace the tea leaves with more hot water and reset the timer. Continue steeping for another one to two minutes.

8. Turnips

Turnips

Its white, fleshy taproot makes the turnip a popular root vegetable in temperate climates around the globe. A turnip is an assortment of two words: turn, meaning turned or rounded, and neep, meaning plant or root.

Larger varieties are grown for livestock feed, while smaller, more tender varieties are grown for human consumption. It is most frequently used to refer to rutabaga (also called swede), a larger, yellow root vegetable from the same family (Brassica) in parts of England, Scotland, Ireland, Cornwall and the Maritime Provinces of Canada.

Nutrition

As a reference serving of 100 grams (3+12 oz) of boiled green turnip tops (“turnip greens”), they provide 84 kcal (20 kJ) of food energy, 93% water, 4% carbohydrate, and 1% protein, with negligible fat (table).

Boiled greens contain significant amounts of vitamin A, vitamin C, and folate (30% or more of the DV) and vitamin K (350% of the DV). The lutein content of boiled turnip greens is also significant (8440 micrograms per 100 grams).

Turnip roots supply 92 kJ (22 kcal) per 100 grams when boiled, with only moderate amounts of vitamin C (14% of the Daily Value). Turnips contain low or negligible amounts of other micronutrients (table). With a water content of 94% and a carbohydrate content of 5%, boiled turnips contain 1% protein and negligible fat.

Roasted Turnips Recipe

Roasting these mustard-family veggies changes the taste of these peppery veggies. In addition to mellowing the flavor of turnips, roasting makes them tender and melt-in-the-mouth. Served alongside roasted meats or a chicken dinner, these roasted turnips are a simple side dish you can serve with other roasted vegetables.

It is really more of a method than a recipe. The amount is completely up to you. Turnips can be served as is or combined with other root vegetables or herbs (rosemary is particularly delicious with the spicy bite of turnips). Various variations can be found at the end of the recipe. All on their own, they’re tasty, but they would certainly benefit from a little extra attention.

If you’re serving roasted turnips as a side dish or as part of an appetizer platter, serve them warm or at room temperature.

Ingredients

  • 2 pounds turnips
  • 2 tablespoons olive oil
  • 1 teaspoon fine or coarse sea salt, or more to taste
  • Ground black pepper, optional

Steps to Make It

  1. Put together the ingredients
  2. Prepare the oven by preheating it to 400 degrees Fahrenheit. Prepare the turnips by trimming and peeling them while the oven is heating. If you wish to scrub tender turnips rather than peel them, they will still have a more fibrous peel than the tender insides. Cut bigger turnips into 1-inch pieces; leaves should be left whole.
  3. Put the turnips on the baking sheet or in the pan after they have been prepared. Pour olive oil over them. Toss the turnips in the oil with your hands or with 2 large spoons so that they are thoroughly coated. Sprinkle salt over the turnips.
  4. Turnips should be roasted until they are tender and browned. About 30 minutes into roasting, check on them. It may take up to an hour or more for it to become fully tender, depending on its size and age. If you’d like, add more salt and pepper after serving.

9. Taffy Snacks

Taffy Snacks

It is an American confection that is made with boiled sugar, butter, oil, flavorings, and colorings that are stretched or pulled until they become aerated (small air bubbles are formed), and then they become light, fluffy, and chewy.

After wrapping it in wax paper, the taffy is rolled and cut into pieces. Colorful and fruit-flavored taffy is most common, but there are also molasses-flavored and “classic” (unflavored) varieties.

Nutrition Facts of Taffy

Calories

60
Total Fat

0.5g

Saturated Fat

0.3g
Cholesterol

1.4mg

Sodium

7.8mg
Potassium

0.5g

Total Carbohydrates

14g

Saltwater Taffy Recipe

Ingredients

for 35 pieces

  • 1 cup sugar(200 g)
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • ⅔ cup light corn syrup(145 g)
  • 1 teaspoon salt
  • ½ cup water(120 mL)
  • 1 teaspoon vanilla extract
  • ½ teaspoon flavored extract, of your choice
  • 2 drops food coloring, the coloring of your choice

Preparation

  1. A candy thermometer should be fitted into a large pot with sugar. The cornstarch should be sifted in and whisked into the sugar until combined. In a saucepan, combine butter, corn syrup, salt, water, vanilla, and flavor extract of choice. Add the remaining ingredients, then cook over medium heat until the mixture reaches 250°F (120°C).
  2. Stir the food coloring into the mixture.
  3. Cool the candy until it can be handled, about 10 minutes, in a greased heatproof dish.
  4. Fold the mixture over itself again and again for 10-15 minutes after it has been stretched out 12 inches (30 cm). When the taffy becomes opaque, it will be translucent.
  5. On a greased surface, roll the taffy into a 30-inch log when it is hard to pull. Halve the log when it is hard to pull. Make bite-size pieces of taffy by slicing the log.
  6. Each taffy piece should be wrapped in parchment paper and twisted to seal.
  7. Have fun!

10. Tamales

Tamales

Originally from Mesoamerica, the land between North and South America, Tamales are a type of Pre-Columbian dish. Though Mexican tamales are perhaps the best-known version, the dish has been adapted into virtually every culture of Central and South America.

Among the most important South American foods are tamales (called hallacas in Venezuela). Tamales are made by wrapping meat and vegetables in cornmeal dough, wrapping them tightly in banana leaves or corn husks and steaming them.

Tamales are an elegant portable meal, easy to carry while working. Imagine indigenous South American workers carrying them while they worked.

South American European settlers appreciated tamales and added European ingredients such as raisins, eggs, nuts, pork, olives, and olive oil, which you can choose to add to your tamales as well. A lot of countries serve Tamales as part of the Christmas meal during celebrations.

Quick and Easy Cheese Tamales Recipes

North and South American families have cherished tamale filling recipes passed down through generations, usually prepared by grandmothers.

Ingredients

  • 1 (6-ounce) package banana leaves, or dried corn husks
  • 6 tablespoons lard, or vegetable shortening
  • 3 ounces cream cheese, softened
  • 1 cup chili con queso, homemade or jarred
  • 4 cups masa harina
  • 2 to 3 cups chicken stock
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup grated cheddar cheese
  • 1 cup grated pepper jack cheese
  • 1 1/2 cups salsa, such as black bean, corn, and roasted pepper

Steps to Make It

  1. Put the ingredients together.
  2. Let the banana leaves thaw out on the counter. Alternatively, soaking the husks in very hot water for an hour will soften them.
  3. Cream the lard or vegetable shortening, cream cheese, and chili con queso together in a large bowl or the bowl of a stand mixer until light and fluffy.
  4. Mix 2 cups of chicken stock with masa flour in a separate bowl. Beat the lard mixture with half of the masa flour mixture until well blended.
  5. Continue beating until the mixture resembles a thick cake batter with the remaining masa and chicken stock as needed. Garnish with freshly ground pepper. Set aside.
  6. Mix the cheeses and salsa together to make the filling.
  7. The banana leaves should be rinsed and dried and cut into rectangles approximately 8 inches by 10 inches (for medium tamales). If using corn husks, pat them dry.
  8. On a flat surface, spread banana leaves or corn husks. Make a rectangle of about 2 inches by 4 inches by spreading 1/4 cup of the masa in the middle. The center of the rectangle should be filled with one to two tablespoons of filling. 
  9. Place the masa over the cheese filling and fold the sides inward, closing the leaf.
  10. Roll up the wrap until it is well wrapped, then fold the bottom half over the filling.
  11. A strip of banana leaf or a piece of kitchen string can be tied around the tamale to secure it. You can repeat the process with the rest of the ingredients.
  12. You can use a steamer pot or a large pot with a colander or steamer basket inside to heat up 1 to 2 inches of water. Place one layer of tamales in the steamer. Steam is the only thing that cooks these tamales; they should be above water. Put a dishtowel over the tamales and cover them with the lid. Steam for 30 to 40 minutes. Fill the pot with water if necessary.
  13. When the tamales are warm, remove them and serve them. Yummy!

Nutrition Facts About Tamales

We’ll discuss the nutrition facts of these delicious tamales now that you understand where they originated. Tamales may only seem like they contain fat and sodium, but they contain vitamins and minerals that are essential for living a healthy life.

Nutrition Facts

Calories

247
Total Fat

13g

Saturated Fat

3.8g
Cholesterol

28mg

Sodium

672mg
Potassium

216mg

Total Carbohydrates

22g

Also Read: How To Cook Braciole Without Sauce in Oven

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