And there's always good old PB&J sandwiches. Or you can spread peanut butter on other types of sandwiches. For example turkey with peanut butter and an asian slaw.
Also, here are a couple of great recipes from Cooking Light that use peanut butter and that have been big hits in our house:
- Spicy Peanut Chicken Over Rice
- Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms (you could sub chicken or shrimp for the tofu if you aren't a tofu fan)
- African Ground Nut Stew with Sour-Cream Chive Topping (I sub chicken for some of the potatoes to increase the protein)
Here is a soup recipe that is also a big hit in our house--one of my favorite go-to meals because it tastes great, it's easy to make, and it feeds the two of us for three nights.
Navy Bean and Peanut Butter Soup
- 1 med onion (6 oz), diced
- 2 cups celery (7 oz), diced
- 1 cup carrots (5 oz), diced
- 12 oz ham, diced
- 1 clove garlic, minced or crushed
- 3 cups fat free chicken broth
- 14.5 oz canned tomatoes
- 1/4 tsp cayenne pepper
- 2 15 oz cans navy beans (or 1 can of navy beans and 1 can of pinto beans)
- 3 tbsp peanut butter
Saute the onion, celery, carrots, and ham with a little cooking spray until the veggies are just slightly tender. Add garlic, broth, tomatoes, and cayenne pepper and simmer until the veggies are just about the consistency that you like. Add the beans and the peanut butter and simmer until the peanut butter is combined with the broth and the beans are heated.
Makes six servings at about 300 calories per serving.
