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School's back in session and for parents, and kids, that means a change of pace in the daily routine. It's important to consider the nutritional value of what kids eat to optimize their ability to think, learn and take part in school activities. A balanced breakfast and lunch help provide that needed energy -- but what about the time between afterschool and dinnertime when kids are ravenous and would eat all the junk food in sight if you let them?
The trick is to supply afterschool snacks that the kids will love and that you'll also love because they are easy to prepare and healthier than chips and candy. The secret ingredient to luscious snacks is peanut butter.
Nutritionally, peanut butter provides carbohydrates for a quick energy boost, as well as, protein and monosaturated fat (the good fat) to provide that "full" feeling that will hold your kids over till dinner.
Peanut Butter Fruit Dip
2 cups skim milk
1/2 cup light sour cream
1 (3.4-ounce) package vanilla instant pudding
1 cup peanut butter
1/3 cup sugar
Apples and bananas for dipping
Directions: Combine milk, sour cream, and pudding mix in medium bowl. Whisk until smooth. Stir peanut butter and sugar into pudding mixture and mix until well blended. Serve with sliced apples or banana chunks. Store dip in the refrigerator. If dip becomes too thick, stir in additional milk.
Peanut Butter and Jelly Bars
1 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar, firmly packed
1/2 cup butter, chilled
1/4 tsp. salt
1 egg yolk
Filling:
1/2 cup chopped peanuts
1/2 cup sugar
3/4 cup peanut butter
1 egg white
1/2 cup jelly, any flavor
Directions: Preheat oven to 350-degrees F. In a large bowl, combine flour, oatmeal, brown sugar, butter, salt and egg yolk. Beat at low speed just until crumbly. Reserve one cup of mixture for topping. Press remaining crumbs in bottom of ungreased 9-inch square pan. In the same bowl, combine peanuts, sugar, peanut butter and egg white and beat well. Crumble and spread evenly over crust.
Bake 10 minutes. Remove from oven and spread jelly over the peanut butter mixture. Sprinkle with reserved crumbs. Return to oven and continue baking 25 to 30 minutes, or until golden brown. Makes about 24 bars.
Peanut Butter Glazed Popcorn
2 (3-ounce) bags microwave popcorn, popped
1 cup peanut butter
1 cup light corn syrup
3 T. butter
1/4 tsp. salt
1 tsp. vanilla extract
Directions: Preheat oven to 300-degrees F. Spray jelly roll pan or 13×9-inch pan with non-stick cooking spray. Place popped popcorn in a very large bowl and set aside.
Combine peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat. Heat mixture, stirring constantly, until mixture begins to boil. Remove from heat and add vanilla, stirring to combine.
Pour warm peanut butter mixture over popcorn, stirring gently to coat evenly. Turn out onto prepared baking sheet or pan, spreading to distribute evenly. Bake 20 to 25 minutes, stirring often. Remove from oven and allow to cool. Store in an airtight container for up to one week.