Sunday, January 24th, is National Peanut Butter Day! There are lots of reasons to celebrate, especially since peanut butter is a great item to donate for families in need.
Peanut Butter is easy to store, which makes distributing it easier. Our Registered Dietitian, Kelly Hall, put together a list of reasons peanut butter is a healthy supplement to your diet:
Good Source of Protein: 2 tablespoons of peanut butter pack in 7 grams of protein. As a protein-rich food, when you eat peanut butter you feel fuller for longer. Additionally the protein is also good for building and repairing muscles, which is especially important if you work out.
Heart Friendly: When consumed in moderate amounts, eating a high quality peanut butter can improve your heart health, especially when compared to those who seldom or never eat nuts.
Potassium: Peanut butter is an excellent source of potassium, and potassium can go a long way towards countering the dangers of sodium that can wreak havoc on your cardiovascular system.
Energy Booster: Peanut Butter contains plenty of calories that will give you lots of energy for your activities. It’s perfect for a morning meal as it gives you an energy hit for the day.
Fiber Rich: 2 tablespoons of peanut butter gives you 2 grams of fiber. Adequate consumption of fiber is important for the healthy functioning of your body.
Packed With Nutrients: Protein, fiber, healthy fats, potassium, magnesium, zinc, vitamin E and the list goes on. Peanut butter contains nutrients that are good for bone building, muscle recovery, and boost your immune system.
If you think a PB&J is the only way to enjoy peanut butter, we have some delicious recipes for you to try! Whether its for breakfast, dinner or dessert, peanut butter provides good nutrition and flavor for any meal!
Spicy Peanut Chicken
- 1 tablespoon peanut oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 tablespoons minced garlic
- 2 1/2 lbs. chicken breasts, cut into 1-inch pieces
- 1/3 cup chunky peanut butter
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 1 (6-ounce) can tomato paste
- 3 cups chopped plum tomato (about 6 tomatoes)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- Rice and Greek yogurt (if desired)
- Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
- Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
- Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
- Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
- Serve chicken mixture over rice; top each serving with Greek yogurt if desired.
Peanut Butter, Strawberry, Banana Quesadilla
- Cooking spray or butter
- 2 tablespoons creamy peanut butter
- 2 whole grain tortillas
- 1 large ripe banana, sliced
- 4-5 strawberries, sliced
- 1/8 teaspoon cinnamon (if desired)
- Heat a medium skillet over medium high heat and spray pan with cooking spray.
- Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
- When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.
- For a dessert version try adding 1 teaspoon of mini chocolate chips
- Serve with honey, maple syrup, vanilla Greek yogurt, or chocolate sauce
Peanut Butter Chocolate No Bake Cookies
- 2 cups sugar
- 1/2 cup milk
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- 1 pinch kosher salt
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoon size cookies of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.