Go Meatless on Mondays to Carry Family Nutrition Into Fall
(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.
Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.
“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”
Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.
Find more mealtime inspiration at sunsweet.com.
Cauliflower Tacos with Peanut Sauce
Cook time: 30 minutes
Servings: 4
- 1 medium head cauliflower, chopped into florets (about 6-7 cups)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 8 tortillas
- chopped green onions, for garnish
- California grown prunes from Sunsweet, for serving
- peanuts, for garnish
- lime wedges, for serving
Cabbage Slaw:
- 3 cups shredded red cabbage
- 1/2 cup shredded carrots
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon fine sea salt
Peanut Sauce:
- 4 California grown prunes from Sunsweet
- 1/2 cup unsweetened non-dairy milk
- 1/3 cup natural salted peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 tablespoon maple syrup
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
- 2 tablespoons water, plus additional for thinning (optional)
- Preheat oven to 425 F.
- On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
- To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
- To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
- Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.
Veggie Stir Fry with Prune Teriyaki Sauce
Cook time: 15 minutes
Servings: 4
- 1 tablespoon toasted sesame oil
- 1/2 large onion, diced
- salt, to taste, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 cups shredded carrots
- 1 red bell pepper, sliced
- 1 medium zucchini, diced
- 8 ounces sugar snap peas
- pepper, to taste, divided
- 1/2 cup roasted salted cashews, plus additional for serving, divided
- 1 cup edamame
- 2-3 cups cooked jasmine rice, for serving
- 1/3 cup sliced green onions, for serving
- California grown prunes from Sunsweet, for serving
Prune Teriyaki Sauce:
- 1 cup canned pineapple, plus 1/4 cup pineapple juice
- 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
- 6 tablespoons reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove
- 1 teaspoon sriracha
- In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
- Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
- To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
- Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.
Photos courtesy of Alexis Joseph
Source: Sunsweet
Add a Patriotic 'Pop' to Fourth of July Parties
(Family Features) Break out the red, white and blue and (safely) set off your favorite fireworks – it’s time to honor America’s birthday. Along with all the booms and blasts, make sure your crowd is satisfied with one of the country’s most beloved snack foods and a true firecracker in the kitchen: popcorn.
Celebrated for its seed-to-snack simplicity, popcorn’s smell, taste and versatility mean it can enhance any occasion as a budget-friendly solution for family gatherings. As a timeless treat nationwide, it’s an especially perfect partner for Fourth of July get-togethers as it bursts while cooking and brings a thrill to the senses.
Whether your gathering will take place poolside, in air-conditioned comfort or while watching spectacular fireworks shows among the backdrop of the night sky, tasty treats that honor the occasion allow you to show off your patriotic pride.
These Peanut Butter Cups are an ideal summer snack that’s easy to prepare with everyday ingredients. All you need to do is melt together peanut butter, butter and marshmallows then mix in popcorn, shredded wheat, peanuts and raisins. Bake in individual paper liners for grab-and-go convenience then share with your nearest and dearest. For added flair, use American flag-themed liners or finish your creation with toothpicks connected to miniature American flags.
Add a touch of heat to this year’s celebrations with Cinnamon Candy Poppers that bring a real bang to the snack table. Inspired by those classic firecrackers that a Fourth of July party can’t go without, these balls of ooey-gooey goodness provide a truly patriotic spark.
Find more popcorn-inspired snacks for your summer celebrations at Popcorn.org.
Peanut Butter Cups
Yield: 24 cups
- 1/2 cup peanut butter
- 1/2 cup butter or margarine
- 1 package (10 1/2 ounces) miniature marshmallows
- 6 cups freshly popped popcorn
- 6 cups spoon-size shredded wheat
- 1 cup dry roasted peanuts
- 1 cup raisins
- Preheat oven to 250 F.
- In microwave on high heat using large, microwavable bowl, melt peanut butter and butter 1 minute.
- Add marshmallows and microwave on high 1 minute, or until marshmallows puff; stir.
- Add popcorn, shredded wheat, peanuts and raisins; stir gently.
- Place paper liners in two 12-cup muffin pans. Divide mixture into 24 cups.
- Bake 10 minutes.
- Remove from oven and tore "cups" in airtight container.
Cinnamon Candy Poppers
Yield: 24 balls
- Nonstick cooking spray
- 3 quarts popped popcorn
- 4 tablespoons (1/2 stick) butter or margarine
- 3 cups miniature marshmallows
- 1/2 cup cinnamon-flavored candies
- red and blue confection stars
- red licorice string
- Spread large sheet of plastic wrap on work surface and spray with nonstick cooking spray.
- Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
- In medium saucepan over low heat, melt butter. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn. Add cinnamon candies and mix well until coated.
- Spray hands with nonstick cooking spray and form mixture into 24 balls. Gently press red and blue stars onto each ball. Place piece of licorice string on top of each ball.
Source: Popcorn Board
A Savory Summer Dessert Perfect for Sharing
(Family Features) Put delicious desserts back on the menu all summer long with savory favorites that don’t call for wasting sunny days in the kitchen. Single-serve solutions are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue.
This Peanut Butter Cookie Banana Pudding can be prepped first thing in the morning and refrigerated until it’s time for a treat. Portioned in 1/4-pint canning jars (or small, kid-proof cups to avoid a mess) for individual servings, you can simply break them out when the dessert bell dings and top them with whipped topping and extra cookies.
At 7 grams per serving, a nutrient-rich powerhouse like peanuts can put a better-for-you spin on summer sweets. They deliver the most protein of any nut and contain six essential – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.
Visit gapeanuts.com to find more protein-packed recipe ideas.
Watch video to see how to make this recipe!
Peanut Butter Cookie Banana Pudding
Recipe courtesy of Peanut Butter Lovers on behalf of the Georgia Peanut Commission
- 1 box (5.1 ounces) instant vanilla pudding mix
- 3 cups cold milk
- 1 package (16 ounces) peanut butter sandwich cookies, divided
- 12 canning jars (1/4 pint each)
- 2-3 bananas
- frozen whipped topping, thawed
- In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes.
- Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.
- Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients.
- Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.
Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.
Source: Georgia Peanut Commission
Power Up Family Mealtimes
(Family Features) Between juggling work, family, friends and social activities, powering through busy day-to-day schedules requires a lot of energy. Building meals around recipes packed with a plant-based protein such as peanuts or peanut butter can help your family come together to refuel.
In fact, at 7 grams per serving, a nutrient-rich powerhouse like peanuts delivers the most protein of any nut and contains six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.
As a versatile ingredient that can be enjoyed as a standalone snack or part of a variety of recipes from morning to night, peanuts can take center stage at the family table when it’s time to recharge at the end of long days. Start with an appetizer like Broccoli and Edamame Salad with Peanut Dressing, which can be on the table in 10 minutes, to hold over hunger ahead of a protein-packed main course like Chicken with Peanut Sauce in Lettuce Wraps. Finish off the evening meal with Peanut Butter Cottage Cheese Cheesecake as a better-for-you dessert.
Find more delicious ideas for keeping your family energized at gapeanuts.com.
Chicken with Peanut Sauce in Lettuce Wraps
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
- 2 pounds ground chicken
- 2 tablespoons sesame oil
- 3/4 cup diced shiitake mushrooms
- 1 small onion, diced
- 2 garlic cloves, grated
- 1 1/2 tablespoons fresh grated ginger
- 1/2 cup hoisin sauce
- 1/2 cup water chestnuts, diced
- 3 green onions (both white and green parts), chopped
- 2 garlic cloves, grated
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup crushed peanuts, for garnish
- iceberg or butter lettuce, for wraps
Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 2 teaspoons brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chili garlic sauce
- 1 teaspoon fresh grated ginger
- 1 tablespoon soy sauce
- In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.
- Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.
- Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.
- To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly.
- Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.
- Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.
Broccoli and Edamame Salad with Peanut Dressing
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time 5 minutes
Servings: 4
Dressing:
- 1/2 fresh lime, juice only
- 1/4 cup toasted sesame seed oil
- 3 tablespoons honey
- 2 tablespoons tahini
- 3 tablespoons creamy peanut butter
- 1 teaspoon chili oil
- 1 garlic clove, grated
- 1 teaspoon fresh ginger, grated
- kosher salt, to taste
- 1 tablespoon hot water, plus additional for thinner consistency (optional)
Salad:
- 2 cups broccoli slaw
- 1 cup shelled edamame, cooked
- 1 1/2 cups chopped raw broccoli
- 1/2 cup English cucumber, quartered and chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salted peanuts, roughly chopped
- toasted sesame seeds, for garnish (optional)
- To make dressing: In bowl, whisk lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding additional, if necessary, until dressing reaches desired consistency. Set aside.
- To make salad: In large bowl, combine broccoli slaw, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with dressing to combine and garnish with toasted sesame seeds, if desired.
Peanut Butter Cottage Cheese Cheesecake
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 25 minutes
Cook time: 2 hours
Servings: 8 (1 slice each)
Crust:
- 2 cups pretzels
- 1 1/2 cups vanilla-flavored wafer-style cookies
- 1/2 cup peanuts
- 12 tablespoons unsalted butter
- nonstick cooking spray
Filling:
- 1/2 cup cottage cheese
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 3 tablespoons creamy peanut butter
- 1/2 cup roughly chopped dark chocolate
- 1/2 cup roughly chopped peanuts
- 1 pinch sea salt
- To make crust: In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.
- In skillet, melt butter. Add pretzel mixture until combined with butter.
- Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.
- To make filling: In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.
- In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.
- Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.
- Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.
- Before serving, sprinkle with sea salt.
Source:
Dish Up Protein-Packed Sweet Treats
(Family Features) In a world of packed schedules and boring food, it can feel like doing the healthy thing means giving up some of what makes you happy – like treats and flavors you love. Choosing health shouldn’t mean restricting yourself; everyone deserves a treat now and again.
Try incorporating better-for-you ingredients into your favorite indulgences. Look for convenient, ready-to-use products, like Premier Protein High Protein Shakes, to help infuse the nutrition you need with the joy you deserve. With 30 grams of protein, 160 calories and 1 gram of sugar, the shakes make it easy to take the first step and keep that momentum going, adding nutrient-dense protein to nearly any recipe.
In addition to a smooth, creamy texture, each shake delivers 24 vitamins and minerals including vitamins C and E, which help support a healthy immune system as part of a healthy diet and lifestyle. With 11 flavors – including strawberries & cream and chocolate – there’s an impossibly indulgent option for everyone to make a healthy life a happy endeavor through recipes like Peanut Butter Jelly Ice Cream and Chocolate Ice Cream with “Caramel” Sauce.
Find more information and recipes at PremierProtein.com or on Instagram.
Peanut Butter Jelly Ice Cream
Servings: 12
- 1 cup whole milk
- 1/2 cup Premier Protein Strawberries & Cream Protein Shake
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 2/3 cup creamy peanut butter
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup sugar-free strawberry jelly
- In large, heavy saucepan, heat milk, protein shake, brown sugar and salt until bubbles form around sides of pan. Whisk small amount of hot mixture into egg. Return to pan, whisking constantly.
- Cook and stir over low heat until mixture thickens and coats back of spoon. Remove from heat; whisk in peanut butter. Quickly transfer to bowl; place in ice water and stir 2 minutes. Stir in cream and vanilla. Press wax paper onto surface of custard. Refrigerate several hours or overnight.
- Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer's directions.
- When ice cream is frozen, spoon into freezer container, layering with jelly; freeze 2-4 hours before serving.
Nutritional information per serving: 271 calories; 23 g total fat; 11 g saturated fat; 0 g trans fat; 72 mg cholesterol; 205 mg sodium; 13 g total carbohydrates; 1 g dietary fiber; 8 g total sugars; 6 g protein.
Chocolate Ice Cream with “Caramel” Sauce
Recipe courtesy of "Chelsea's Messy Apron"
Servings: 8
- 1 large sweet potato
- 1 bag (10 ounces) dark chocolate chips, plus additional for topping (optional)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 cup coconut sugar
- 1 Premier Protein Chocolate Protein Shake
"Caramel" Sauce:
- 3 tablespoons coconut oil (measured when solid)
- 3 tablespoons real maple syrup
- 1 1/2 tablespoons almond butter
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon pure vanilla extract
- Wash and scrub sweet potato. Pierce with fork several times. Place on microwave-safe plate and microwave 5 minutes; flip and microwave 5 minutes. Allow to cool.
- In microwave-safe bowl, microwave chocolate chips in 20-second increments, stirring between each increment until smooth and melted. Set aside.
- Remove sweet potato skin and thoroughly mash. Pack into 3/4 cup measuring cup. Place in large blender.
- Add melted chocolate to blender along with vanilla, sea salt, coconut sugar and chocolate protein shake.
- Place lid on blender and blend on high at least 1 minute, or until ingredients are smooth and incorporated.
- Transfer to ice cream maker and prepare according to manufacturer's directions then transfer to airtight container and freeze 2-3 hours.
- To make "caramel" sauce: In microwave-safe bowl, microwave coconut oil and syrup 30 seconds. Stir and microwave 30 seconds, or until melted and smooth. Stir in almond butter and whisk until smooth. Add sea salt and vanilla extract; whisk to combine.
- Set "caramel" sauce aside at room temperature about 30 minutes. Top ice cream with sauce and additional chocolate chips, if desired.
Nutritional information per serving: 346 calories; 18 g total fat; 11 g saturated fat; 5 mg cholesterol; 219 mg sodium; 40 g total carbohydrates; 4 g dietary fiber; 31 g total sugars; 7 g protein.
Source:
Guilt-Free, Superfruit Snacking: Sweet treats made to permissibly indulge
(Family Features) For many, enjoying a small indulgence can serve as a reward for a job well done or a mood-boosting pick-me-up. In fact, mindful snacking is on-trend for a majority of consumers.
According to Mondelez International’s Fourth Annual State of Snacking Global Consumer Trends Study, 78% are choosing small indulgences to pamper themselves and 68% are checking nutrition labels on snacks.
With today’s changing palates and the growing demand for sour, less sweet foods and beverages, a superfruit like tart cherries can help snackers permissibly indulge without the guilt. Primarily grown on small family farms in the United States, Montmorency tart cherries – also referred to as sour cherries – are available year-round in dried, juice and juice concentrate, canned and frozen forms.
More than 110 scientific research studies show Montmorency tart cherries are a superfruit. In addition to their sweet-sour taste and unique nutrient profile, research suggests tart cherries – one of the few natural food sources of melatonin – may help improve sleep, aid in exercise recovery, reduce inflammation, ease arthritis symptoms, improve gut health and promote heart health. In fact, in one study published in the “European Journal of Nutrition,” adults who drank Montmorency tart cherry juice slept about 40 minutes longer on average and had up to a 6% increase in sleep efficiency.
While increasingly featured in functional beverages and health-positioned foods, tart cherries can also add drool-worthy flavor to superfruit-infused snacks, such as these Tart Cherry Superfood Banana Splits and Tart Cherry Brownie Bites. Plus, using tart cherries as a favorite ingredient in recipes like these adds a health halo to sweets – reinforcing the trend of permissible indulgences.
As an ideal superfruit snack that makes snacking more satisfying, tart cherries provide delicious flavor and potential health benefits in these recipes and beyond so you can savor the moment and cherish every bite.
Find more tart cherry snack recipes at ChooseCherries.com.
Tart Cherry Superfood Banana Splits
Recipe courtesy of Hannah Zimmerman of Bite Sized Studio on behalf of the U.S. Tart Cherry Industry
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2
- 1/2 cup dark chocolate chips
- 2 cups tart cherry juice
- 2 ripe bananas
- 1 cup vanilla Greek yogurt
- 1/4 cup almond butter
- 1/4 cup granola
- 1/4 cup dried tart cherries
- 1/2 cup frozen tart cherries, thawed
- Place chocolate chips in bowl.
- In saucepan over medium heat, bring tart cherry juice to simmer about 20 minutes until reduced to 2/3 cup.
- Pour juice into bowl and mix until chocolate chips are melted and sauce is smooth.
- Cut bananas in half lengthwise and place on two plates. Spoon 1/2 cup Greek yogurt on each banana then drizzle with 2 tablespoons almond butter and 2 tablespoons tart cherry chocolate sauce.
- Sprinkle 2 tablespoons granola, 2 tablespoons dried tart cherries and 1/4 cup thawed frozen tart cherries on top of each banana split.
Note: Leftover tart cherry chocolate sauce can be stored in airtight container in refrigerator for later use.
Tart Cherry Brownie Bites
Recipe courtesy of Hannah Zimmerman of Bite Sized Studio on behalf of the U.S. Tart Cherry Industry
Prep time: 10 minutes
Yield: 12 bites
- 10 medjool dates, pitted
- 1/2 cup dried tart cherries
- 1/4 cup walnuts
- 2 tablespoons rolled oats
- 1/4 cup cocoa powder
- 1 tablespoon chia or hemp seeds (optional)
- 1/4 teaspoon salt
- 2 tablespoons peanut or almond butter
- 4 tablespoons tart cherry juice
- 1/4 cup mini chocolate chips
- cocoa powder (optional)
- melted chocolate (optional)
- In bowl of food processor, combine dates; dried tart cherries; walnuts; oats; cocoa powder; seeds, if desired; salt; and nut butter. Pulse 30-60 seconds until ingredients are ground into tiny pieces.
- Add tart cherry juice in 1 tablespoon additions, pulsing mixture after each addition, until crumbly dough forms.
- Transfer dough to bowl and fold in chocolate chips.
- Roll dough into 12 balls. Serve plain or finish balls with dusting of cocoa powder or drizzle of melted chocolate, if desired.
Source: Cherry Marketing Institute
Bring Back Family Bonding This Fall: 3 ways to free up busy schedules to spend time with loved ones
(Family Features) Busy fall schedules often leave little time for the things that matter most – sharing special moments with those you love. This year, as time seems to speed up during another school year, making family bonding a priority in your household can start with a few simple tricks.
Connect with your loved ones this fall while juggling hectic routines with this advice:
Schedule Family Nights
Desiring evenings spent with your nearest and dearest and actually making them happen are two separate things entirely. It’s easy to get caught up in the hustle and bustle of the season with days that feel too long and evenings that are often too short. Putting dedicated family nights on the calendar is a good way to avoid last-minute commitments that take away from important bonding time. Incorporate some favorite activities, whether your loved ones are board game enthusiasts or movie buffs, to give everyone something exciting to look forward to.
Make Cooking Together a Family Activity
Making dinner for the family shouldn’t take up valuable time that could be used for quality moments together. Seeking out quick and easy recipes leaves more hours in the day to spend with family members – or you can even make preparing dinner a family activity.
Teaching kids how to make your favorite recipes creates great memories and can maximize time spent together. From making kid-approved lunchbox sliders together to preparing time-saving, weeknight-friendly sliders as a family after school, King’s Hawaiian Rolls and Slider Buns have the power to help unite busy parents and picky kids. Plus, they’re soft and fluffy with the right touch of sweetness, and sliders are customizable, easy, fun and always a crowd pleaser. These Ham and Swiss Sliders or Peanut Butter, Jelly and Banana Sliders offer ways kids can help, from layering meats and cheeses to spreading peanut butter. Everyone can lend a hand in the kitchen while enjoying quality time together.
Encourage Extracurricular Participation
Beyond those special moments at home, there are plenty of ways to connect with your kiddos. Encouraging them to participate in extracurriculars, like sports, band, theater, dance, choir or other activities, provides a great way to enjoy something together as you watch your children branch out and try new things. If they happen to try an activity you used to (or still do) participate in, it’s an easy way to make a unique connection by sharing your own memories, offering helpful tips or even passing down old equipment like sports gear or an instrument.
Find more inspiration for family bonding with delicious meals and snacks by visiting KingsHawaiian.com.
Ham and Swiss Sliders
Total time: 25 minutes
Servings: 4-6
- 1 stick butter
- 1 package (12 rolls) King's Hawaiian Original Hawaiian Sweet Rolls
- 1 pound shaved deli ham
- 1 pound thinly sliced Swiss cheese
- Heat oven to 350 F. Melt butter and set aside.
- Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact.
- In 9-by-13-inch pan, place bottom halves of rolls and cover with ham and cheese.
- Cover ham and cheese stacks with top halves of rolls. Drizzle butter mixture over tops of rolls.
- Bake, uncovered, 15-20 minutes. Separate rolls for serving.
Peanut Butter, Jelly and Banana Sliders
Prep time: 5 minutes
Servings: 4-6
- 1 package (12 rolls) King's Hawaiian Original Sweet Rolls
- 4 tablespoons salted peanut butter
- 4 tablespoons strawberry jam
- 2 bananas, sliced
- Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact.
- Spread peanut butter on bottom halves followed by strawberry jam. Top with banana slices then top halves of rolls.
Source: King’s Hawaiian
Peanut Butter Chocolate Energy Bites
(Culinary.net) When you need a quick pick-me-up during the workday to fight off the post-lunch slump, a protein-powered burst of energy may just do the trick. A perfect on-the-go snack solution with no baking required, these Peanut Butter Chocolate Energy Bites only take 15 minutes to prepare a batch that can last the whole week.
Packed with protein and easily made from ingredients you may already have on-hand, these quick and easy bites are perfect for storing in the fridge for when you need a delicious, healthy snack. You can also easily substitute ingredients based on what you have in the pantry or to fit your dietary preferences.
Find more healthy snack ideas at Culinary.net.
Watch video to see how to make this recipe!
Peanut Butter Chocolate Energy Bites
Prep time: 5 minutes
Servings: 8 (3 bites each)
- 1 cup rolled oats
- 1/2 cup ground flaxseed
- 1/2 cup nut butter of choice
- 1/3 cup maple syrup
- 1/2 cup mini chocolate chips or raw cacao nibs
- In large mixing bowl, combine rolled oats, flaxseed, nut butter, syrup and chocolate chips; mix well using spoon or mixer.
- Using hands, roll mixture into balls, approximately 1-inch each. Place balls on cookie sheet and chill in refrigerator until firm.
Note: Balls can be stored in airtight container in refrigerator up to 1 week.
Source: Culinary.net
Peanut Butter Ice Cream Sandwiches
(Family Features) When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.
Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.
With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.
Visit GAPeanuts.com for more delicious dessert ideas.
Watch video to see how to make this recipe!
Peanut Butter Ice Cream Sandwiches
Recipe courtesy of Peanut Butter Lovers and the Georgia Peanut Commission
Yield: 12
- 24 fresh baked chocolate chip cookies (about 3 inches in diameter), cooled
- 1 1/2 cups creamy or crunchy peanut butter
- 1 1/2 quarts vanilla ice cream, slightly softened
- chopped peanuts, for topping (optional)
- mini chocolate chips, for topping (optional)
- toasted coconut, for topping (optional)
- On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.
- Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.
- Serve slightly frozen.
Source: Georgia Peanut Commission
Power Family Favorites with Peanut Protein
(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.
These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.
Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.
Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.
Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.
To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.
Mexinut Dip
Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup
- 1 can (11 1/2 ounces) condensed bean with bacon soup
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) tomatoes and green chiles
- 2 tablespoons finely chopped onion
- 1 tablespoon hot chili powder
- 1/2 cup peanut butter
- corn chips or crackers
- In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
- Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
- Stir before serving with corn chips or crackers.
Beef and Peanut Empanadas with Chimichurri
Recipe courtesy of "Set the Table" on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas
Spicy Beef and Peanut Empanadas:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 teaspoon red pepper flakes
- 1 large garlic clove, minced
- 1/3 cup golden raisins
- 1/2 cup raw Georgia Peanuts
- 2 tablespoons pickled jalapenos, chopped
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water, plus additional for sealing dough
- salt, to taste
- pepper, to taste
- 2 packages pie crust
- 1 egg white, in small bowl
Chimichurri:
- 1/3 cup flat leaf parsley
- 1 teaspoon dried oregano
- 3 garlic cloves, peeled and roughly chopped
- 1/4 cup red wine vinegar
- 1 tablespoon red pepper flakes
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
- Preheat oven to 375 F.
- Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
- Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
- Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
- Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
- Bake 20-25 minutes on upper rack.
- To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.
Asian Peanut Slaw
Recipe courtesy of the Georgia Peanut Commission
- 1 can (11 ounces) mandarin oranges
- 1/4 cup Asian sesame dressing
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon crushed red pepper
- 1/2 cup coarsely chopped dry roasted peanuts
- 1 bag (16 ounces) three-colored deli slaw mix
- chow mein noodles
- Drain juice from mandarin oranges into mixing bowl and reserve oranges.
- In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
- Garnish with chow mein noodles before serving.
Peanut Butter Banana Pops
Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops
- Craft sticks
- 4 firm, ripe bananas, peeled and halved crosswise
- 1 cup melted chocolate wafers
- 1/2 cup finely chopped peanuts
Toppings:
- unsweetened coconut flakes (optional)
- chopped dried pineapple (optional)
- chopped dried strawberries (optional)
- melted peanut butter chips (optional)
- Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
- Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.
Source: Georgia Peanut Commission