Power Your Day with Peanut Protein
(Family Features) Give your family meals a powerful boost from breakfast to dinner with better-for-you recipes that pack a protein punch. Revamping the at-home menu with nutrition in mind can still include delicious dishes morning, noon and night.
Adding a nutrient-rich powerhouse like peanuts as a key ingredient in meals throughout the day makes it easier to zero in on health goals. In fact, peanuts rise to superfood status by delivering 19 vitamins and minerals plus 7 grams of protein per serving.
Start the morning with Peanut Butter Cookie Oatmeal for a ready-to-go breakfast then recharge with Fresh Veggie Spring Roll Bites with Peanut Sauce as an afternoon snack. When it’s time for fueling up the family at the dinner table, pair Thai Chicken and Pork Skewers with Brussels Sprouts with Peanut Chipotle Vinaigrette for a protein-packed meal.
Find more nutritious family-friendly recipes at
gapeanuts.com
.
Thai Chicken and Pork Skewers
Recipe courtesy of the Georgia Peanut Commission
1 tablespoon minced ginger6 cloves garlic, crushed2 cups creamy peanut butter1 cup chicken broth2 tablespoons light soy sauce1 tablespoon chili oil1/2 tablespoon lime juice2 tablespoons honey2 tablespoons chopped cilantrosalt, to tastepepper, to taste1 1/2 pounds boneless, skinless chicken breast1 1/2 pounds pork tenderloinIn mixing bowl, combine ginger, garlic, peanut butter, broth, soy sauce, chili oil, lime juice, honey and cilantro. Mix well and season with salt and pepper, to taste.Cut chicken and pork into strips and thread onto skewers. In non-metal container, marinate meat in half of peanut butter sauce 1-2 hours in refrigerator. Reserve remaining sauce for dipping.Heat oven to broil.Broil skewered meats until done, turning once. In pot, bring remaining sauce to boil and serve warm as dipping sauce.
Brussels Sprouts with Peanut Chipotle Vinaigrette
Recipe courtesy of Parker Wallace (parkersplate.com) on behalf of the Georgia Peanut Commission
2 pounds Brussels sprouts, halvedpeanut oil2 tablespoons creamy peanut butter2 tablespoons water3 teaspoons champagne vinegar2 teaspoons honey1/8 teaspoon chipotle chili powder1 pinch kosher salt, plus additional, to taste, dividedorange or mandarin segments, for garnishfresh orange or mandarin juice, for garnishcrispy fried shallots, for garnishcrumbled French feta, for garnishchopped fresh mint, for garnishPreheat air fryer to 400 F.Lightly brush Brussels sprouts with peanut oil and place in fryer basket. Cook 10-15 minutes, shaking halfway through.In small bowl, whisk peanut butter, water, champagne vinegar, honey, chipotle chili powder and 1 pinch salt until well combined.Once cooked, remove Brussels sprouts from air fryer and place in bowl. Toss in chipotle peanut vinaigrette until well combined. Season with salt, to taste.Garnish with orange segments, orange juice, crispy fried shallots, feta and mint.
Fresh Veggie Spring Roll Bites with Peanut Sauce
Recipe courtesy of Rachael White (setthetableblog.com) on behalf of the Georgia Peanut Commission
Hot water6 rice papers3 mini cucumbers, peeled into ribbons1/4 head red cabbage, finely shredded1 large carrot, shredded1/2 cup fresh basil leaves, loosely packed, plus additional for garnish, divided1/3 cup cilantro leaves, loosely packed, plus additional for garnish, divided1/3 cup mint leaves, loosely packed, plus additional for garnish, divided1 large ripe avocado, peeled and sliced
Peanut Sauce:
1/2 cup creamy peanut butter1 tablespoon soy sauce1 tablespoon mirin2 teaspoons fish sauce1 teaspoon red pepper flakes, plus additional for garnish, divided2 tablespoons fresh lime juice1/3 cup Georgia Peanuts, plus additional for garnish, dividedlime wedges, for garnishFill large bowl about halfway with hot water. Soak each rice paper in water 15 seconds until malleable. Place rice paper on clean work surface. Place four cucumber ribbons in single layer in center of rice paper. Perpendicular to cucumber, add strip of red cabbage, carrots, 1/2 cup basil leaves, 1/3 cup cilantro leaves, 1/3 cup mint leaves and avocado.To roll, fold edges of rice paper over each end of filling. Working with side of rice paper closest to you, tuck rice paper around filling and roll tightly.To cut rolls into bites, use sharp knife and gently move it back and forth. Arrange bites on platter. Repeat with remaining rice papers and filling ingredients.To make sauce: In small bowl, whisk peanut butter, soy sauce, mirin, fish sauce, 1 teaspoon red pepper flakes and lime juice.Toast 1/3 cup peanuts by placing in dry pan over medium heat. Move peanuts around until fragrant and toasted, 3-5 minutes. Roughly chop and add to sauce.Serve spring roll bites on large platter with sauce. Garnish with additional herbs, lime wedges, red pepper flakes and peanuts.
Peanut Butter Cookie Oatmeal
Recipe courtesy of the Georgia Peanut Commission
1 cup old-fashioned oats2 1/2 cups water1/4 teaspoon salt2 tablespoons chunky peanut butter1 tablespoon brown sugar2 tablespoons raisins1 banana, sliced1/2 teaspoon cinnamon1/2 teaspoon vanilla extract1/2 cup milk2 teaspoons maple syrupIn medium saucepan, combine oats, water and salt.Bring to boil then reduce heat to medium. Cook 10-12 minutes, stirring occasionally.Remove from heat and add peanut butter. Stir until peanut butter melts.Add brown sugar, raisins, banana, cinnamon and vanilla extract; stir.Divide oatmeal into two bowls. Top each bowl with 1/4 cup milk and 1 teaspoon maple syrup.