Peanut Butter Lovers Month!

October is Peanut Butter Lovers Month! 

Here are 8 different ways to use peanut butter:

1. Spread a bagel or graham cracker before a workout

2. Spread on fresh pancakes or waffles 

3. Paired with apples, pears, strawberries, bananas, or raisins

4. Make a peanut butter quesadilla 

5. Stirred into oatmeal

6. Added into stir-frys 

7. Swirled into ice cream or frozen yogurt as a treat 

8. Added into barbecue sauces, chili, or coleslaw 
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Recipe of the Month - November

Peanut Butter Green Smoothie

Yield: 1 smoothie

Ingredients: 
 1 cup fresh spinach
- 1 tbsp. creamy peanut butter, no salt added 
- 1/4 cup oats 
- 1/2 cup cranberries
- 1 clementine 
- 1/2 cup 1% milk
- 1 tsp. agave or honey
- 1 tsp. cinnamon

Directions: 
1. Place all ingredients into blender 
2. Blend until smooth
3. Serve! 


Nutrition Facts for one serving (1 smoothie): Calories: 330; Total Fat: 11g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 8mg; Sodium: 114mg; Carbohydrates: 46g; Fiber: 8g; Sugar: 23g; Protein: 13g; Vitamin A: 85%; Vitamin C: 92%; Calcium: 27%; Iron: 22%

Recipe Archive
Main » Soups » Recipe Details
  
Curry Apple Lentil Soup Mix

Ingredients

2 (2 cup) jars with tight-fitting lids or bags

½ pound red lentils (1 cup)

½ teaspoon salt

3 tablespoons minced dried onion

1 tablespoons curry powder

½ teaspoons garlic powder

½ pound green lentils (1 cup)

1 cup dried apple rings, cut into 1/2-inch pieces

1 tablespoons dried parsley leaves


Directions

1.     In bottom of each glass jar (or bag):

2.     Place ½ cup red lentils; top with ¼ teaspoon salt, 1 ½ tablespoons dried onion, ½ tablespoon curry powder, ¼ teaspoon garlic powder, ½ cup green lentils, ½ cup apple pieces, and ½ tablespoon parsley; in that order.

3.     Seal jars and store at room temperature up to 1 month, or store in the refrigerator until ready to eat!


Prepare labels with cooking instructions and attach to jars. Add these cooking directions to each label before giving as a gift: “Place lentil soup mix in 3-quart saucepan with 3-4 cups water or broth. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally. Makes 4 cups soup.”

Makes 2 (1 quart)  jars, each jar serves 4

Nutritional information per serving; 1 cup soup, cooked

Calories: 214; Fat: 1g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 161mg; Carbohydrates: 40g; Fiber: 12g; Sugar: 8g; Protein: 13g; Vitamin A: 2%; Vitamin C: 9%; Calcium: 5%; Iron: 26%