Well, it’s that time of the year– school has started up again, and parents’ lives are busier than ever. You’d think that having the kids out of the house for seven or eight hours would make life easier, but often the opposite is true: parents end up scrambling frantically to get everyone dressed, fed and ready for the day. Mornings are always a little bit crazy, and adding the burden of cooking breakfast and preparing packed lunches just adds to the stress.
With that in mind, we thought we’d share some recipes to help you out. Every one of these recipes is nutritious, healthy, and can be made quickly. And they aren’t just for kids: adults will love them too, and they’re good at any time of the year.
Here’s an easy breakfast idea for frazzled parents: Peanut Butter Pancakes! This variation on a classic favorite is healthier than the original, but just as delicious.
- 1 1/4 cups flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 1/4 cup peanut butter (we recommend Saratoga Peanut Butter’s Plain Jane Creamy)
- 3 tablespoons butter, melted
Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by 1/4 cupfuls onto griddle. Cook until golden brown on both sides.
[via Peanut Butter Lovers]
If you have a little more time to get ready in the morning, muffins are a great all-purpose food. They make a wonderful breakfast, or can be popped in a lunchbox for later. (Make sure muffins are cooled before putting them into any airtight container.) Even better, you can make a giant batch of batter over the weekend and freeze it. Thaw a portion overnight before use, and you can have fresh-baked muffins for breakfast for days!
(Click here for more information on freezing muffins.)
- 1 cup high fiber bran cereal, crushed
- 2/3 cup skim milk
- 1/2 cup crunchy peanut butter (or try Saratoga Peanut Butter’s Plain Jane Chunky)
- 1 cup coarsely grated apple
- 1/2 cup coarsely grated zucchini
- 1/2 cup coarsely grated carrots
- 2/3 cup brown sugar
- 1 teaspoon maple extract
- 1 egg
- 2 egg whites
- 1 3/4 cups whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon orange peel
- 2 teaspoons ground cinnamon
- 1 teaspoon lite salt
- cooking spray
Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve. Yield: 12 servings of one muffin each.
[via Peanut Butter Lovers]
- Saratoga Peanut Butter Company’s Chill ‘n Chocolate with sliced bananas. (We recommend wheat bread for this one.)
- Saratoga Peanut Butter Company’s Blizzard Butter with apricot preserves and sliced apples or bananas.
- Saratoga Peanut Butter Company’s Almighty Almond butter with sliced apples and a drizzle of honey. (If your child’s school does not permit peanut products, this is a great alternative!)
Sandwiches aren’t the only way to work heart-healthy peanut butter into your diet (or your child’s). For example, dips are a great way to get kids excited about eating fruits and vegetables. These recipes only take a minute to mix, and make a great snack with fruit slices, carrot sticks, or anything else you can dip! Try mixing equal parts Saratoga Peanut Butter Company’s Plain Jane Creamy and honey. Or, mix Saratoga Peanut Butter Company’s Plain Jane Chunky with a handful of raisins and a pinch of cinnamon… you can even add a spoonful of canned pumpkin, for a touch of fall flavor.
- 2 tablespoons reduced-fat chunky peanut butter (try Saratoga Peanut Butter Company’s Plain Jane Chunky)
- 2 tablespoons plus 2 cups cold fat-free milk, divided
- 1 cup plus 6 tablespoons reduced-fat whipped topping, divided
- 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
- 3 tablespoons finely chopped salted peanuts
In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping. Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts. Yield: 6 servings.
[via Taste of Home]