This month’s featured recipe is Peanut Butter Pita Pockets.
This is a great food to take to the park, on a bike ride or just for a backyard picnic. The pita pockets are great for holding in sweet juicy fruit, but whole wheat bread could be substituted to save a trip to the store or a few pennies.
This very simple recipe will be best with ripe fruit. Fruit is plentiful in the market right now, but it is not all ripe. Apricots, bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, plantains and plums continue to ripen at room temperature after they’re picked. To speed their ripening, put them in a loosely closed brown paper bag. Plastic bags don’t work for ripening. Once fully ripened, fruits may be stored in the refrigerator to lengthen their storage time. Though the outside skin of a refrigerated banana will turn dark brown, the inside will remain light-colored.
Consider teaching your kids or grandkids to make this recipes. Let them choose a new fruit to try.
Peanut Butter Pita Pockets
- 2 apples, pears, bananas, peaches, or mangoes
- 2 medium whole wheat pita pockets
- 1/4 cup chunky peanut butter
- Wash and slice fruit.
- Cut pitas in half to make 4 pockets.
- Warm each pita half in the microwave for about 10 seconds to make them more flexible.
- Carefully open each pocket and spread about 1 tablespoon of peanut butter on the inside walls of each pita half. You may need to warm the peanut butter in the microwave for a few seconds, especially if it has been in the refrigerator.
- Fill each pocket with sliced fruit. Serve at room temperature.
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My entire family enjoys snacking on baked taco chips and salsa for an easy snack. We usually just eat tomato salsa that I buy at the store until our home grown tomatoes are ready from the garden. But, for something a little different, I tried adding some plain yogurt to it along with some fat free sour cream. It was a big hit with my son and husband – the yogurt was cool but there was still the spiciness of the salsa for a great flavor combination. It couldn’t be any easier to make – equal parts of salsa, fat free sour cream and nonfat plain yogurt. Just a 2 tablespoon serving yields 2% of the daily value for calcium and it only costs $ .15 a serving. I also liked the fact that it tasted great with vegetables. There was just enough spice to make you keep eating and that IS what I need – ideas to keep me eating more nutrient rich vegetables. At only 25 calories for a 2 tablespoon serving of this South of the Border Dip, you can enjoy this guilt free, inexpensive snack.
-contributed by Jan Temple
food cost, food preparation, recipes
Apparently, sandwiches were invented in the 18th century when the Earl of Sandwich asked for his meat to be served between slices of bread, to avoid interrupting a gambling game or getting his cards greasy. If the Earl were alive today he probably would have invented sandwiches so he could eat while driving, or to avoid getting his cell phone dirty!
I love sandwiches because they are so versatile and convenient. Sometimes I make sandwiches ahead and freeze them. It saves time and is a great way to use those bits of leftovers.
Half of a peanut butter and jelly sandwich is a great snack for me. When I have a couple of slices of whole wheat bread at the end of the loaf, I spread a little peanut butter on both sides of the bread and put the jelly in the middle. This assembly method will help reduce sogginess.
Summer is coming! Consider adding frozen sandwiches to a cooler to keep everything colder longer.
University of Nebraska has a useful tip sheet for Freezing Sandwiches.
-pointers by Peggy
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