BREADLESS PEANUT BUTTER AND CHIA-JAM SANDWICHES
Satisfy a PB&J craving with these high-fiber sandwiches (bread not necessary). The chia jam is quick to make and can be stored for up to 3 days- spread on anything you would regularly eat with jam to add extra fiber.
Provided by Food Network Kitchen
Time 35m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Combine the raspberries, blueberries, chia seeds, 1 tablespoon water and the honey in a medium bowl. Smash the mixture with a potato masher or fork until the berries are the consistency of a chunky jam. Cover and refrigerate until the chia seeds soften and the jam thickens slightly, about 30 minutes (the raspberry seeds will give the jam a crunchy texture).
- Spread 1 rice cake with 1 tablespoon of peanut butter and top with 1/4 of the chia jam and a slice of pear. Sandwich with another rice cake. Repeat to make 3 more sandwiches
Nutrition Facts : Calories 300 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 170 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 8 grams
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
PEANUT BUTTER CUP AND OREO™ CAKE
Love Oreo™ cookies and Reese's™ Peanut Butter Cups™ but can't pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
- When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
- In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 81 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 55 g, TransFat 0 g
PEANUT BUTTER AND BANANA SANDWICH
Steps:
- Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
- Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.
PEANUT BUTTER BREAKFAST SANDWICHES
Kids of all ages will wait for breakfast when you serve toasted French bread stuffed with peanut butter, honey, and banana.
Provided by Annacia
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread peanut butter evenly onto one side of each slice of bread snd drizzle honey over the peanut butter.
- Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total). Arrange 2 banana pieces on 4 of the prepared bread slices.
- Top with remaining bread slices, peanut butter-sides down.
- In a shallow bowl combine eggs, milk, and cinnamon.
- Carefully dip sandwiches into egg mixture, coating both sides.
- Melt butter in a large skillet or on a large griddle over medium heat.
- Cook sandwiches in hot butter about 2 minutes on each side or until golden.
- Meanwhile, in a small saucepan heat fruit preserves over medium-low heat until melted, stirring frequently.
- To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.
Nutrition Facts : Calories 314.2, Fat 5.3, SaturatedFat 2.1, Cholesterol 58.8, Sodium 431.9, Carbohydrate 58.9, Fiber 3, Sugar 17.9, Protein 8.1
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13 BEST PEANUT BUTTER BREAKFAST IDEAS — EAT THIS NOT THAT
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Author Kiersten HickmanPublished Sep 11, 2020Estimated Reading Time 5 mins
- Mix it in your oatmeal. For an extra boost of healthy fat and protein, mix in a tablespoon of peanut butter into your bowl oatmeal—as we did for this peanut butter banana oatmeal recipe.
- Or overnight oats! Peanut butter will make your overnight oats even creamier! Mix one tablespoon of peanut butter with 1/2 cup of oats and 1/2 cup of almond milk.
- Blend it in a smoothie. Between the creaminess and fattiness in peanut butter, it makes for a great additive in smoothies. Especially if you mix it up with some berries!
- Make a breakfast sandwich. Maybe not an egg sandwich, but peanut butter goes really well with bananas (and bacon, thanks Elvis!) , so why not make it for breakfast?
- Top it on pancakes. No maple syrup? No problem! Peanut butter makes an excellent topping on pancakes—especially because of its high protein and low sugar content.
- Mix it in yogurt. Plain Greek yogurt isn't the most appetizing thing to eat on its own—but mixing in peanut butter certainly helps! It gives that Greek yogurt the touch of sweetness it needs.
- Make granola with it. Speaking of granola, did you know you can use peanut butter to make it? Peanut butter helps the oats to stick together when baking.
- Stuff it in crepes. While we love this homemade Nutella crepe recipe, we do also love drizzling a little peanut butter in it as well. It feels like a decadent dessert, but somehow it's still considered breakfast!
- Make a gourmet PB&J. Peanut butter and jelly doesn't have to only be a lunch food, you know. You could always make a fancy peanut butter and jelly toast in the morning with a few special ingredients!
- Bake breakfast cookies. Cookies? For breakfast? Absolutely! These cookies get a boost of protein thanks to the peanut butter and eggs. Made with oats, these cookies are naturally gluten-free and pair great with a cup of coffee.
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