Recipes to Help You Recharge and Refuel on Busy Days with Protein-Rich Peanuts | Community

Between work, family, friends and social activities, managing busy daily schedules takes a lot of energy. Building meals around recipes rich in plant-based proteins like peanuts or peanut butter can help your family come together to fuel up.

In fact, at 7 grams per serving, a nutrient-dense plant like peanuts provides the most protein of any nut and contains six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals. – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

As a versatile ingredient that can be enjoyed alone or as part of a variety of recipes from morning to night, peanuts can take center stage at the family table when it’s time to recharge at the end of a long day. Start with an appetizer like broccoli and edamame salad with peanut dressing, which can be on the table in 10 minutes, to quell hunger before a protein-rich main course like chicken with peanut sauce in wraps. lettuce. Finish the evening meal with peanut butter cottage cheese cheesecake as a better-for-you dessert.

These recipes are courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission. Find more delicious ideas to keep your family energized at Gapeanuts.com.

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Peanut Sauce Chicken in Lettuce Wraps

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 4

  • 2 pounds ground chicken
  • 2 tablespoons of sesame oil
  • 3/4 cup diced shiitake mushrooms
  • 1 small onion, diced
  • 2 cloves of garlic, grated
  • 1 1/2 tablespoons grated fresh ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup water chestnuts, diced
  • 3 green onions (white and green parts), chopped
  • 2 cloves of garlic, grated
  • 1/4 cup chopped cilantro for garnish
  • 1/4 cup crushed peanuts, for garnish
  • iceberg or butter lettuce, for wraps

Peanut sauce:

  • 3 tablespoons creamy peanut butter
  • 2 teaspoons of brown sugar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce

In a pan, brown the ground chicken in sesame oil until cooked through. Drain if the mixture is watery.

Add shiitake mushrooms and onion; sauté until mushrooms are softened and appear caramel color.

Add garlic, ginger, hoisin, water chestnuts and green onions. Let the chicken mixture simmer over low heat.

To prepare the peanut sauce: In a saucepan over medium-low heat, combine the peanut butter, brown sugar, lime juice, chili garlic sauce, ginger, and soy sauce until combined. smooth, warm and slightly diluted.

Add to chicken mixture. Stir until well combined and simmer over low heat until the peanut sauce is evenly distributed.

Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.

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Broccoli and Edamame Salad with Peanut Vinaigrette

Preparation time: 10 minutes

Cooking time 5 minutes

Servings: 4

Bandage:

  • 1/2 fresh lime, juice only
  • 1/4 cup toasted sesame seed oil
  • 3 tablespoons of honey
  • 2 tablespoons of tahini
  • 3 tablespoons creamy peanut butter
  • 1 teaspoon chili oil
  • 1 clove of garlic, grated
  • 1 teaspoon fresh ginger, grated
  • kosher salt, to taste
  • 1 tablespoon warm water, plus extra for a thinner consistency (optional)

Salad:

  • 2 cups broccoli salad
  • 1 cup shelled edamame, cooked
  • 1 1/2 cup chopped raw broccoli
  • 1/2 cup English cucumber, quartered and chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup salted peanuts, roughly chopped
  • toasted sesame seeds, for garnish (optional)

To prepare the dressing: In a bowl, whisk together the lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding more, if necessary, until dressing reaches desired consistency. Put aside.

To prepare the salad: In a large bowl, combine the broccoli salad, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with vinaigrette and garnish with toasted sesame seeds, if desired.

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Peanut Butter Cottage Cheesecake

Preparation time: 25 minutes

Cooking time: 2 hours

Servings: 8 (1 slice each)

Crust:

  • 2 cups of pretzels
  • 1 1/2 cups vanilla wafer cookies
  • 1/2 cup peanuts
  • 12 tablespoons unsalted butter
  • non-stick cooking spray

Filling:

  • 1/2 cup cottage cheese
  • 1 cup heavy whipped cream
  • 3 tablespoons of sugar
  • 3 tablespoons creamy peanut butter
  • 1/2 cup coarsely chopped dark chocolate
  • 1/2 cup coarsely chopped peanuts
  • 1 pinch of sea salt

To make the crust: In a food processor, pulse the pretzels, wafer cookies, and peanuts until chopped but not powdery.

In a pan, melt the butter. Add pretzel mixture until combined with butter.

Spray pie pan with nonstick cooking spray and spread mixture over bottom of pan and lightly up sides; press until even.

To make the filling: In a bowl, using a hand mixer, beat the cottage cheese until the lumps are smoother, 3 to 4 minutes.

In a separate bowl, use a hand mixer to whip the heavy cream and sugar until stiff peaks form.

Add cottage cheese and peanut butter to heavy cream mixture; whisk until well combined, about 1 minute.

Garnish the tart with chopped chocolate and peanuts and freeze for 2 hours. Remove from the freezer 15 minutes before serving.

Before serving, sprinkle with sea salt.

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