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Peanut Butter Diet Recipes
You don’t have to stick to peanut butter and jelly sandwiches on your peanut
butter diet plan. The following are some delicious recipes suggested by the
2001 book The Peanut Butter Diet.
Peanut Butter Oatmeal (Servings: One)
Ingredients:
· 1/4 cup dry old-fashioned oats
· 1/2cup fat-free milk
· 4 dried apricot halves, cut into quarters
- 2 Tbsp crunchy peanut butter
- 1/4 teaspoon ground cinnamon Directions: 1. Combine the oats, milk and apricots
in a microwaveable bowl. 2.Microwave on high for 3 minutes. 3. Stir in the
peanut butter and cinnamon.
Peanut Butter Breakfast Shake
Ingredients:
1 cup fat-free milk
1 small, ripe banana
2 Tbsp toasted wheat germ (use only on Day 24 of diet)
2 Tbsp creamy peanut butter Directions: Combine the milk, banana, wheat germ
and peanut butter in a blender. Blend until smooth
Peanut Butter Sundae (One serving)
Ingredients:
2 Tbsp creamy peanut butter
1/2 cup fat-free frozen yogurt or ice cream, any flavor Place the peanut butter
in a small, microwaveable dish. Heat on high for about one minute, or until
melted. Drizzle over the frozen yogurt. Tahitian Chicken with Peanut Butter
Mango Sauce (Servings: Six) Ingredients for the Chicken:
3 boneless, skinless chicken breast halves
2 Tbsp peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper Ingredients for Sauce:
3/4 cup mango chutney
3/4 cup crunchy peanut butter
1 tsp curry powder
1/2 tsp Dijon mustard*
1 clove crushed garlic
1 Tbsp honey *
2 Tbsp oil
2 to 4 Tbsp hot water
*Note: these 2 ingredients can be substituted with 1 tbsp honey mustard Directions
for the chicken: 1. Preheat the broiler or grill 2. Cut each chicken breast
half in two, making six pieces 3. Brush the chicken with the oil and sprinkle
with the salt and pepper 4. Cook about 4 inches from the heat for about 8 minutes
on each side, or until the chicken is thoroughly cooked—whichever comes first
Directions for Sauce: 1. Chop any pieces of fruit in the chutney and return
to the liquid 2. Mix the chutney with peanut butter, curry powder, mustard,
garlic, honey and oil. Add water to thin the mixture and heat it until melted.
3. Spread the sauce over the grilled chicken.
Curried Peanut Butter Soup (Servings: 6)
Ingredients:
3/4cup shredded carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp butter
1 Tbsp peanut oil
2 Tbsp all-purpose flour
1 tsp curry powder
1/4 tsp salt
3 1/2 cups reduced-sodium chicken broth (note: substitute vegetable broth to
make this a vegetarian meal)
2 tsp Worcestershire sauce
3/4 cup crunchy peanut butter Directions: 1. Place the carrot, onion and celery
in a 2-quart saucepan. Cook in oil and butter for about 10 minutes or until
tender, whichever comes first.
2. Blend in the flour, curry powder and salt. Add the chicken broth and Worcestershire
sauce. Cook, stirring occasionally until thickened. 3. Reduce the heat. Add
the peanut butter. Stir until melted. 4. Serve hot with condiments (for example,
chopped dried pineapple, shredded coconut, chopped scallions, chopped peanuts,
raisins, curry powder)
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