Recipes using Sale Items

Hello! Its recipe time! This week the recipes will be using peanut butter. It is on sale as a part of the caselot sale at Smiths.  

Here is a picture of what I WANT to make

but with swim suit season quickly approaching here a few recipes that I will try instead. =)

Chinese Chicken Salad with Ginger Peanut Dressin

2 cups fresh spinach leaves

4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)

1 cup carrots, julienned

1 cup broccoli flowerets

2 cups bok choy, julienned

3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)

1 cup cooked skinned chicken breast, cut into thin strips

3/4 cup seasoned rice wine vinegar

2 tablespoons apple juice concentrate

2 tablespoons reduced-sodium soy sauce

1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)

1 clove garlic, minced

1/3 cup creamy peanut butter

Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables. Divide onto 4 plates. Equally distribute chicken onto salads. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads.

Makes 4 servings.

Southern Banana-Nut Bran Muffins 

1 cup whole wheat flour

1 1/2 cups raw wheat bran

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup canola oil

2 egg whites, beaten

2 ripe bananas, mashed

1 cup fat free plain yogurt

1/3 cup creamy peanut butter

1/4 cup packed brown sugar

Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine oil, egg whites, bananas, yogurt, peanut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400F oven for 25 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack. 

Makes 12 servings (one muffin each) 

Savory Peanut Butter Dip 

Low saturated fat and no cholesterol 

1/4 cup creamy peanut butter

3 ounces fat free cream cheese

1 to 2 tablespoons lemon or apple juice

1/2 teaspoon cinnamon

1/8 to 1/4 cup natural applesauce

2 apples, sliced

1 small banana, sliced

celery stalks, sliced into 4-inch pieces

2 cups broccoli flowerets

Combine the peanut butter, cream cheese, juice and cinnamon in food processor. Blend until smooth. Add applesauce, little by little, to bring to the desired consistency for the dip. Chill before serving with fresh fruits and vegetables. Also try over baked sweet potatoes! 

Makes 8 servings (1/4 cup dip plus fruit and vegetables)