This is one of the recipes I use for a treat for the daycare I was catering at. The kids loved it! We had peanut & nut allergies so I used WOW! Butter for this recipe. If there is no risk of allergy feel free to substitute real peanut butter for the WOW! Butter. Best part – this is a no cook recipe and only takes 5 min to prepare.
WOW! Butter & Chocolate Bars.
- 1 cup Syrup – I’ve used corn syrup or maple or table syrup
- 3 cup Rice Krispies or Corn Flakes (or a mix of both)
- 2 cup WOW! Butter or Peanut Butter
- 2 squares of semi sweet chocolate
Mix first 3 ingredients in a bowl – please note all of these measurements are approximate as I actually just toss this stuff in together and mix it until its the consistency of rice krispy squares. Add more or less of each ingredient until you get the right consistency.
Press into the bottom of a 8*10 pan (I line it with wax or parchment paper – so I can life the entire thing out to cut later). Melt the chocolate for 30 seconds in microwave – and stir continue in 10 sec, spurts until melted (or melt in double boiler on stove top). Spread on top of mixture in pan. Cover with plastic wrap or a lid and refrigerate until the chocolate hardens (about an hour). Lift out of pan using the parchment paper and cut into bars – freeze or serve. Keep in refrigerator, freezes well.
enJOY. Don’t forget to leave me a comment and like my post!
Here we go with Part 2 of the Supper on a Budget series. This supper fits both the wallet and the time budget – prep to plate 30 min …..
This Peanut Butter Chicken is a “cheater” version of popular butter chicken, and again can be used as a base – try adding broccoli or chick peas (garbanzo beans) to it as well. The original version was something I used as a base – sorta but changed it up a lot – here’s the link to the original.
- 2 skinless boneless chicken breast (about 3/4 LB) $5.44
- 1/2 block of firm tofu $0.50
- Can of Diced Tomatoes $1.47
- Peanut Butter + Spices + Rice + onion $2.00
- Salad $1.47
- Total $10.88
- cost per serving $2.72
Sound Good? Try it!
Peanut Butter Chicken over Rice
- Rice (1 1/3 cups uncooked)
- 2 skinless boneless chicken breast (about 3/4 LB) – cut up into bite sized pieces
- 1/2 block of firm tofu – chopped
- 391 ml Can of Diced Tomatoes
- 3/4 c Peanut Butter
- 1/2 tsp red Chili Flakes
- 1/2 tsp Sriracha (Chili Sauce)
- 1 tsp minced garlic
- 1 onion diced
Cook rice according to directions. While rice is cooking, heat saute pan over med – high heat. Add about a TB vegetable oil. When oil is hot add garlic, onion and chicken. When chicken starts to turn white, add tofu. Stir. Add chili flakes. Pour in the can of tomatoes, juice and all. Stir, add peanut butter and stir, add Sriracha – I love spicy so I add the 1/2 tsp to the dish, then add more on my serving once I have plated it – you can play with the amount (or eliminate it if you are not keen on spice) that is right for you & your family. Turn heat down to low, the peanut butter will help thicken the sauce. The rice should be done, serve the peanut butter chicken over the rice. In this case, I had grabbed a bag of salad so we had that on the side. Yum. enJoy. I love comments so click the comment link and let me know what you think! Like recipes like this one? Click the like!
I finally hit the wall… the sweets wall. Trying to eat Gluten Free while cooking & running a cooking business for a living is difficult, and some times you just need a nice little pick me up. Unfortunately most sweet little pick me ups contain wheat – including my all time fave candy – red licorice… yes there is wheat in red licorice! Who knew! In my quest to satisfy my sweet tooth without going broke (went to the Gluten Free Bakery the other day and spent $10 on 2 (regular sized) cookies + 1 small square) I decided to try Black Bean Brownies. I know – some of you just barfed a little in your mouth right? Beans – Brownies – GROSS! – Wrong! So good! The beans serve as the binding ingredient instead of flour, and all ingredients are blended or pureed so that the batter looks just like regular brownie batter. The result a yummy Kid Approved – slightly lighter in texture tasting delicious brownies!
Kid 1 (age 6) gave it a 10 – These are AWESOME Mom! and Kid 2 (age 4) – Yum – can I have these for breakfast?
We love peanut butter here so I added it into this recipe. I would usually use Stevia however I didn’t have any available so I used sugar instead. Next time I would also pump up the instant coffee and use dark chocolate and make it into a Latte Brownie. Try it and let me know what you think!
Peanut Butter – Black Bean Brownies
- Peanut Butter (1/4-1/2c)
- 1 – 15.5 oz can Black Beans – drained and rinsed
- 1 tsp instant coffee (grinds)
3/4 Cup white sugar (or equivalent in Stevia)
- 3 TB oil (safflower oil is ideal – or used EVOO or Vegetable oil)
- 3 eggs (can try flax eggs if you are vegan)
1 tsp vanilla
- 1/4 cup Cocoa Powder
- pinch salt
- my secret ingredient: 3 milk chocolate/peanut butter cups (or use
1/2 c milk chocolate chips)
- Preheat Oven to 350 & lightly grease 8 X 8 square dish
Beat the eggs slightly in large bowl. Drain & rinse black beans – add to bowl with eggs, add the rest of the ingredients except
peanut butter cups and peanut butter.
Use a hand mixer with wand (or place all ingredients in a blender or food processor) and blend until smooth.
Pour half of the mixture into the pan. Chop up the cups and sprinkle on top. Melt peanut butter (25 seconds in microwave) and pour 1/2 of it all over brownie mixture.
Pour the other half of the brownie mixture on top. Pour rest of melted peanut butter on top and swirl it through the brownie mixture with the end of a butter knife.
Place in oven and bake for about 40 mins, or until the sides are coming a way from the pan. The brownie should look set but not completely solid. Allow to cool in pan for a 1/2 hr before removing (this will allow the middle to set).
enJOY! & leave me a comment to let me know what you think! Don’t forget to follow me on
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Recently I had the pleasure of meeting Dana a fellow blogger from My Hot Pink Apron and we got to chatting about the school systems and lack of attention to the right kind of nutrition information being presented to our children. Now I understand that kids have peanut allergies and most schools have adopted a no nuts mandate but come on – since when should the fact that an item has a “no peanuts” symbol constitute a “good” snack.
Of course a lot of this can be dictated by the teachers and school staff and of course lead by example at home BUT, like society in general a matter of convenience has been inflicted on us parents – especially ones that do try to eat healthy, whole foods. The message that the kids are getting (even in a household like mine that promotes healthy eating) and that is being enforced by teachers and school staff alike is that if its nut free its ok to take to school – therefore must be a good snack/lunch choice.
Case in point, my daughter was in JK last year – her teacher had a rule of no (items that spill) in the classroom – which is fine, however, they also want items that the kids can eat quickly, bring their garbage home with them (don’t even get me started on the excess garbage we go thru because everything has to be individually wrapped with the no peanuts symbol), and the kids can open without help. Still ok and easy – ya right! – for a week or month or two – then the kids boredom with a granola bar (never mind its frowned upon to send “homemade” items as the school wants to see the no peanut symbol) – and a fruit with water. Veggies and Dip are out – dip spills, as does hummas, yoghurt, yogurt tubes, applesauce etc.
My daughter who loves to grocery shop with me – we were shopping for something new for her to take in her lunches – and she picked up a bag of “Fudge-o” cookies and insisted that she could have them because “Look Mommy – it has the no peanut symbol on it!” …. this coming from the little girl that knows that too much juice is not a good thing – “Too much sugar – right Mom” and that junk food is a treat “Oh Mommy I think my tummy hurt/arm hurts/head hurt whatever) because of all that “junk” I ate earlier/yesterday etc….” and likes sandwiches with “just salad (lettuce), tomato and meat”. Neither of my kids will touch white bread as they’ve only grown up on rye or pumpernickel.
What is wrong here? Why is it so difficult to access good information – why isn’t there a “nutrition & our youth” portion of the school curriculum? money? time? resources? Myself – I’d love to be invited to my daughter or son’s class room to do some one on one experiment with the kids – how much sugar is there in a cup of juice? a can of pop? chocolate milk? So why is it so difficult to gain a platform to speak to the kids in a school setting? How about a after school or evening workshop for parents – How to make 15 easy interchangeable lunches & snacks? hmmmm?
In these days of convenience and time/resource restrictions and social economic pressure – shouldn’t we be encouraging our youth to enlist their parents in buying from local farmers, and supporting local business and creating good snacks from whole food and especially in the very young – instill good eating habits and choices to help our youth educate themselves and grow into confident young adults ready to make their own choices.
So I leave you with this question – what are you putting in your kids lunches this September?
I love to hear your comments/suggestions- please feel free to leave a reply!
Like this post – check out Jamie Oliver’s Food Revolution – can’t wait for it to start again for a new season!