As if getting children to eat healthfully isn’t enough of a struggle, along comes Halloween.
This year, America’s peanut farmers are here to help. The National Peanut Board has cooked up some tasty alternatives to standard sugar-loaded treats with five fun new recipes just for the occasion: (Recipes below!)
· Peanut Butter Ball Spiders (Peanut butter, wheat pretzels, chocolate chips)
· Witch Faces (Peanut butter, frozen waffles, raisins, fruit leather)
· Zombie Fingers (Chicken breast cutlets dusted in peanut flour and pan fried)
· Mummy Milk (Milk blended with peanut butter and chocolate syrup with whipped cream)
· Peanut Candy Corn Trail Mix
USA-grown peanuts and peanut butter are smart options because they’re packed with protein, nutrient rich and full of antioxidants. Not only do kids love the taste, they’ll also enjoy helping mom and dad make the recipes.
Check out their iphone/ipod app!
We know that being a mom can lead to hectic, busy days. Luckily, nutritious, energy-rich food ideas are now just a click away.
The National Peanut Board (NPB) has just launched a brand new iPhone app called Peanuts: Energy for the Good Life that will re-energize you and your readers in no time. The free app offers recipes, snack suggestions and a five-minute mindfulness meditation exercise with Stephan Bodian, author of Meditation for Dummies ― tools to help people care for their bodies and minds throughout every part of every day.
It features more than 30 dietitian selected recipes and allows users to set reminders to have a snack or take a break! Plus, users can easily access all nutritional info whether at home or at the store.
And the website!
Lots of great recipes and ideas.
Halloween Peanut Snack Recipes
Halloween Peanut Trail Mix
Makes 16 servings
2 cups roasted peanuts
1 cup toasted pumpkin seeds
¼ cup dried mango, diced
¼ cup dried apples, diced
½ cup candy corn
Toss ingredients together in large bowl.
Portion 1/4 cup servings into plastic snack bags.
Send home with party guests.
Feel good about the snacks you serve!
Peanut Butter Ball Spiders
Makes 2 dozen
1/4 cup unsalted butter
1 cup whole wheat pretzels, crumbled
1 cup creamy peanut butter
1/2 cup dry milk
1/2 cup peanut flour
1 cup powdered sugar
100 pretzel sticks
48 mini chocolate chips
Line cookie sheet with foil.
Melt butter in microwave safe bowl.
Combine crumbled pretzels, peanut butter, dry milk, peanut flour and powdered sugar in large bowl.
Mix in melted butter.
Roll mixture into balls, 1 tablespoon at a time.
Poke six pretzels into each peanut butter ball (three into each side, to create spider legs)
Press chocolate chips into “face” of spider for eyes.
Balls can be prepared up to 1 week ahead of time, kept in an airtight container in the refrigerator.
Spiders can be prepared by children at the party!
Witches for Breakfast
4 whole grain toaster waffles (NutriGrain Eggos)
8 tablespoons peanut butter
4 large rolls of fruit leather (from the produce department, not from the snack aisle)
Assorted dried fruit bits
Spread 2 T peanut butter on each waffle.
Cut fruit leather into a triangle for the witches hat. Use extra pieces to make a broom stick.
Use dried fruit bits to make eyes, noses, mouths and warts on your ‘witch.
Makes 4 servings
4 T low sodium soy sauce
2 T rice wine vinegar
4 cloves garlic, pressed
1 green onion, thinly sliced
1 T honey
1 t fresh ginger, minced
8 oz boneless, skinless chicken breast-cut into 1 inch strips (also sold sliced as “chicken tenderloins”)
½ cup peanut flour
4 T chopped peanuts
¼ t paprika
¼ t black pepper
In a large zip-top plastic bag, combine the first 6 ingredients (soy sauce through ginger).
Add chicken, seal bag and turn to coat. Refrigerate for up to 4 hours.
Preheat oven to 350 degrees.
In a pie plate, combine peanut flour, peanuts, paprika and pepper.
Drain chicken and discard marinade.
Dredge chicken in flour/peanut mixture.
Coat cookie sheet with cooking spray.
Place chicken on cookie sheet and spray chicken with cooking spray.
Bake for 10 minutes, turn “fingers” and spray with cooking spray. Return to oven and finish cooking for 10 minutes or until chicken reaches an internal temperature of 165 degrees.
Makes 4 servings
2 T marshmallow cream
4 cups of 1% milk
8 T creamy peanut butter
Green food color
Using a food safe paint brush, paint the inside of clear glasses/cups with marshmallow cream. Let stand for 5 minutes.
Blend milk, peanut butter, bananas in a blender until smooth.
Add a few drops of green food color to provide contrast to Mummy “wrapping” inside the cup.
Pour the peanut butter milk mixture into the glass and serve cold!