(Feature Impact) Peanut butter and jelly is a childhood favorite for a reason. The combination of creamy peanut butter and sweet fruit has been familiar, comforting and easy to enjoy for generations.

Think beyond the traditional sandwich by turning those flavors into these snackable Peanut Butter and Jelly Oat Bars. With a texture somewhere between baked oatmeal and a soft granola bar, the bars are moist but hold together well, making them a tasty, healthy option to take on the go.

Naturally gluten-free, oats provide whole-grain carbohydrates and fiber to keep kids energized and satisfied, whether they’re grabbing bars for breakfast or adding them to their lunchboxes. Peanut butter contributes protein and healthy fats for nutritional balance, while bananas and jam increase the family’s daily fruit intake.

The recipe is forgiving, so feel free to experiment with extra mix-ins like flaxseed, hemp hearts or chopped nuts. To adapt it for nut allergies, swap in sunflower seed butter or a different alternative. Use whatever type of jam, preserves or fruit spread your family prefers.

Decorate the bars – and add a little extra sweetness – by drizzling on a Greek yogurt glaze and sprinkling colorful dried berries over the top.

Find more recipes for your family to enjoy throughout the school year at Culinary.net.

Peanut Butter and Jelly Oat Bars

Recipe adapted from Sally’s Baking Addiction
Prep time: 10 minutes
Bake time: 25 minutes
Servings: 16

• 1          cup mashed bananas (about 3 medium or 2 large)
  
• 1/2       cup creamy or crunchy peanut butter
  
• 1/4       cup brown sugar
  
• 1          egg
  
• 1/2       cup milk (or non-dairy milk of choice)
  
• 2 1/2    cups old-fashioned whole oats
  
• 1          teaspoon baking powder
  
• 1/2       teaspoon salt
  
• 1          teaspoon ground cinnamon
  
• 1          teaspoon pure vanilla extract
  
•             raspberry or strawberry jam, to taste

Greek Yogurt Topping (optional):

• 1/2       cup Greek yogurt
  
• 1/2       teaspoon vanilla
  
• 1/2       cup powdered sugar
  
• freeze-dried raspberries or strawberries, to taste

1. Preheat oven to 350 F. Line 9-inch square baking pan with parchment paper, leaving enough overhang on sides to easily remove bars from pan. Set aside.
2. In large bowl or stand mixer, mash bananas. On medium speed, whisk in peanut butter, brown sugar, egg, milk, oats, baking powder, salt, cinnamon and vanilla. Batter should be thick but still pourable.
3. Pour mixture into prepared pan and use spoon or knife to swirl jam into batter. Bake 25-28 minutes, or until center is set.
4. Remove from oven and cool at room temperature 30-60 minutes then refrigerate pan until chilled, about 1 hour.
5. Lift parchment paper to remove bars from pan then cut into 16 equal squares.
6. To make optional yogurt topping: In bowl, whisk yogurt, vanilla and powdered sugar until smooth. Refrigerate at least 30 minutes before drizzling on bars. Add dried fruits, as desired.
7. Store leftover bars in airtight container and refrigerate up to 10 days.

Notes: Egg can be replaced with 1/4 cup unsweetened applesauce. Bars are difficult to cut before chilling.

SOURCE: Culinary.net

(Feature Impact) When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. If you’re juggling work, chores, errands, hobbies, studies, a social life, caretaking or the other million-and-one things keeping your schedule full right now, the idea of spending an hour putting together a home-cooked meal might sound exhausting or downright impossible.

In seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes that offer nutritional balance and don’t skimp on flavor. By using pre-seasoned Minute Rice Cups – like the new, crave-worthy Garlic Parmesan to satisfy comfort cravings and Veggie Stir-Fry that lets you enjoy the flavor of takeout without the wait – you can have a flavorful base for your meals ready in 1 minute. You won’t even have to pull out the rice cooker or go scrounging in the spice cabinet.

If you’re craving a savory, cheesy dinner, this high-protein Garlic Parmesan Rice and Shrimp Skillet, ready in only 6 minutes, is an ideal choice for busy home chefs searching for that elusive balance between simple and sophisticated. Plus, the recipe can easily be adapted to your household’s tastes; try tossing some spinach or chickpeas into the skillet or swapping the shrimp for chicken or tofu.

To enjoy takeout flavors without the trip, opt for this restaurant-inspired Egg Roll in a Bowl recipe. Savor the umami notes of soy sauce and enjoy the convenience of tender onions, carrots and peas mixed into the stir-fry rice cup that forms the base of your meal. The toppings are what give this recipe its deconstructed egg roll vibe: flavorful sauteed cabbage joins crunchy wonton strips and a protein of choice for a bowl that comes together in just 20 minutes.

For more meal ideas to keep you going when life is moving quickly, visit MinuteRice.com.

Garlic Parmesan Rice and Shrimp Skillet

Prep time: 1 minute

Cook time: 5 minutes

Servings: 1-2

• 1          Minute Garlic Parmesan Rice Cup
  
• 1          tablespoon olive oil
  
• 8          ounces large shrimp, peeled and deveined
  
• 1          tablespoon lemon juice
  
• 1/4       teaspoon red pepper flakes
  
• 1          tablespoon fresh parsley, chopped
  
• lemon wedges, for garnish (optional)

1. Heat rice according to package directions.
2. In medium skillet, heat olive oil over medium heat. Add shrimp to skillet and cook until pink, about 3 minutes. Remove shrimp from skillet and set aside.
3. In same skillet, add rice, lemon juice and red pepper flakes. Stir to combine and heat through, 1 minute. Return shrimp and stir to combine.
4. Garnish with parsley. Squeeze lemon wedge over top, if desired, and serve.

Substitution: Use sauteed mushrooms or crispy tofu to make vegetarian.

Egg Roll in a Bowl

Prep time: 2 minutes

Cook time: 18 minutes

Servings: 2

• 1          Minute Veggie Stir-Fry Rice Cup
  
• 1/2       pound ground turkey or pork
  
• 1          cup coleslaw mix
  
• 1          garlic clove, minced
  
• 2          tablespoons soy sauce
  
• 1          teaspoon ginger, freshly grated
  
• 1/2       teaspoon sesame oil
  
• 1/2       cup fried wonton strips
  
• 2          tablespoons sweet and sour sauce

1. Heat rice according to package directions.
2. In large pan, cook meat over medium heat 10 minutes, or until browned and cooked through. Drain any excess grease.
3. Add coleslaw, garlic, soy sauce, ginger and sesame oil to pan. Cook 8 minutes, or until coleslaw is softened. Add rice during final 4 minutes.
4. Top with wonton strips, drizzle sweet and sour sauce and serve.

Tip: To add more vegetables, try mushrooms, bell peppers, snap peas or green onions. For extra spice, drizzle on sriracha or hot sauce of choice.

SOURCE:

Minute Rice

(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.

Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.

The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.

Find more summer dessert recipes at Culinary.net.

Peach Ice Cream

Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)

• 4          cups fresh peaches, peeled and sliced (5-6 peaches)
  
• 1/2       cup granulated sugar
  
• 1          cup brown sugar
  
• 3          tablespoons fresh lemon juice
  
• 2 1/4    teaspoons vanilla extract
  
• 2          cups heavy cream

1. Prior to churning: Freeze bowl of ice cream maker 24 hours.
2. In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
3. Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
4. Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
5. Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.

Photo courtesy of Unsplash

SOURCE:

Culinary.net