RECIPES: Peanut Butter & Jelly Day

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Southern Pork, Peanut, Sweet Potato & Collard Green Stew

2-2 ½ pounds pork loin, cut into 1 ½ inch chunks/cubes
1 teaspoon black pepper
¼ teaspoon salt
3 ½ to 4 cups sweet potato (1-inch chunks)
1 2/3 cups finely chopped onion
2 cans (14 ½ ounces each) petite diced tomatoes with green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained
1 ½ tablespoons chili powder
½ teaspoon garlic powder
2 ½ teaspoons ground cumin
1 teaspoon ground Ancho chili powder
1/3 cup hot jalapeno jelly
1 – 1 ¼ cups lower sodium chicken broth
½ cup creamy peanut butter
3 cups collard greens, coarsely chopped, stems removed

Season pork chunks with salt and pepper. Place pork, sweet potatoes, onion, tomatoes, black beans, chili powder, cumin, garlic powder, Ancho chili powder, jelly and broth in an electric slow cooker. Stir, cover and cook on low setting 7 ½ hours or high 6 hours. Keep covered. When stew is cooked, keep heat on, and add in peanut butter, stirring lightly to combine. Add Collard greens and cook additional 5 or 6 minutes, just until greens are slightly tender and still green. Serve immediately. Makes 6-8 servings.

Recipe adapted by culinary dietitian Kim Galeaz, RDN, CD with inspiration from PorkBeInspired


Peanut Powered Breakfast Cookies

1 cup all-purpose flour
¼ cup oat bran
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
½ cup creamy peanut butter (room temp)
½ cup unsweetened applesauce
¼ cup nonfat plain Greek yogurt
¼ cup nonfat milk
1 cup packed dark brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
½ cup (2 ½ ounces) chopped dry roasted unsalted peanuts
2 cups rolled oats
½ cup dried cherries
Raspberry jam or preserves*

Preheat oven to 350°F. Coat two baking sheets with cooking spray and set aside. In a medium bowl, sift flour, oat bran, cinnamon, baking soda and salt. In a large bowl, peanut butter, applesauce, yogurt and milk until smooth and creamy. Add brown sugar and stir to combine. Add eggs and vanilla and stir until incorporated. Add flour mixture to peanut butter mixture and begin to combine with a mixing spoon for just a few strokes. Add oats, peanuts and cherries and mix carefully just until the dry ingredients are moistened, taking care not to over-mix. Cover bowl with plastic wrap and refrigerate 30 minutes. For each cookie, drop ¼-cup of batter on baking sheet, leaving 2-inches of room between and all around each one. Using clean hands, press down on the top of each cookie gently to slightly flatten each. *Or flatten slightly, then press thumb in center and fill with raspberry jam.
Bake until a toothpick inserted in/near center of several cookies comes out clean, about 15-18 minutes. Cool cookies on sheet for a couple minutes, then remove to a wire rack to cool completely.

Makes about 16 cookies.

Recipe by and Toby Amidor with adaptations by culinary dietitian Kim Galeaz


Peanut Butter & Jelly Nachos

Multi-grain or cinnamon-sugar pita chips
Peanut butter, warmed so it drizzles better
Favorite jelly, jam or preserves, warmed so it drizzles better
Chopped apples (or any favorite fruit, like chopped strawberries, kiwi, mango, peaches, etc..)
Chopped peanuts

Arrange pita chips on microwavable plate. Drizzle with warmed peanut butter and jelly. Sprinkle with chopped apples and peanuts. Enjoy.

Recipe adapted by culinary dietitian Kim Galeaz, RDN, CD from


I’m All Shook Up Smoothie

2 cups vanilla Greek yogurt
1 very large banana or 2 small bananas
1/4 cup peanut butter
2 tablespoons grape jelly
2-3 tablespoons crumbled cooked bacon
4-6 ice cubes, optional
Chopped peanuts (and bacon!) for garnish

Combine yogurt, peanut butter and banana in blender and process until smooth. Add jelly and bacon; process again. If using ice, add and blend thoroughly. Pour in glasses, sprinkle with chopped peanuts and enjoy. Makes about 3 cups smoothie (2 large servings)

Recipe created by culinary dietitian Kim Galeaz, RDN, CD

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