***This post is sponsored by ConAgra Foods.***
I love food. I know, most people do, but I really love food. Not only that, but I also take my position as head chef for the Duff household very seriously. I love cooking. I’m also really fortunate that I grew up with good role models (seriously, my last meal would be made by my grandfather). So when I was asked to participate in the ConAgra Summer Cook In program, it was a no brainer.
The premise of this campaign is simple: we want to encourage people, especially young people, to eat at home for one week in May. It doesn’t sound like much, but think about how often you just run through the drive-thru at lunch. I know I’m guilty! The reality is, it’s so much easier (and healthier! and cheaper!) to eat at home more often!
If you’re anything like me, the hardest meal to eat at home is actually breakfast – mainly because it’s next to impossible for me to be functional before I have my coffee. And having coffee at home requires making coffee at home. See, it’s a vicious, vicious cycle. This typically ends up with me running out to grab a coffee. And a donut.
I wanted to create a healthier option to these coffee shop staples at home. Something I can grab as I make my way out the door, rather than just running to my local coffee shop in the morning. Anything that I make at home is likely to be better for me anyway; it may have sugar in it, but at least I know exactly what my food is made with! And peanut butter is, in my opinion, one of the perfect breakfast foods. High in protein and low in sugar. It’s a win-win. Here is my recipe for banana scones with peanut butter drizzle. Yum.
- 2 ripe bananas
- 2 cups flour
- 1 egg
- 4 tbsp. COLD butter, cubed
- 2/3 cup sugar
- 1 tsp. salt
- 2 tsp. baking powder
- ½ cup buttermilk
- 3 tbsp. Peter Pan Peanut Butter
- PAM spray with flour
- Preheat oven to 350 degrees. Spray scone pan or cookie sheet with PAM baking spray plus flour.
- Sift all dry ingredients together in a bowl.
- In an electric mixer, mix together bananas, egg, sugar, buttermilk, and butter until smooth.
- Add dry ingredients to wet in mixer on low speed. DON’T over mix! The butter needs to stay cold in order for the scones to be flaky.
- Shape dough into triangles, either in a scone pan or on a cookie sheet.
- Bake scones at 350 degrees for 20 minutes. Let cool on baking rack.
- When scones are cooled, heat Peter Pan Peanut Butter in the microwave for 45 seconds.
- Drizzle Peter Pan Peanut Butter over the top of the cooled scones. Enjoy!
Eating in really doesn’t need to be so difficult. If I were to give you just one tip on how to eat at home more often, it’s to make meals in bulk and in advance. You can make one batch of scones that will feed you all week for breakfast! Double your recipes at night for an easy lunch the next day. And at the beginning of the week, cook as much as you can in one session. For example, try cooking up some chicken that you can use throughout the week for salads. That way, all you have to do to assemble an easy, healthy dinner is grab your premade items and assemble! Or, if you’re really ambitious, try freezing a few meals ahead of time. When you’re tired from a long day at work, and all you want to do is hit the nearest fast food restaurant, you can just toss a premade meal in the microwave instead. I promise, you’ll love yourself more for it in the long run!
How will you join me in eating in more this month? Are you planning on trying some banana scones with peanut butter drizzle, to enjoy as a sweet morning treat?
Find more tools for success at Forkful.com, including a guide to planning meals ahead of time, grocery shopping tips, recipes and more. Don’t forget to pledge to participate in this one-week challenge by using hashtag #GreatAmericanCookIn on Twitter or Instagram! Visit Forkful.com for your guide to the #GreatAmericanCookIn, including tips, tricks and delicious new recipes.