Peanut-powered protein

 

Thai chicken lettuce wraps with peanut sauce incorporate the protein of peanuts and make a memorable presentation.

Thai chicken lettuce wraps with peanut sauce incorporate the protein of peanuts and make a memorable presentation.
Photo by: familyfeatures.com

 

A colorful peanut power bowl brings roasted peanuts together with farro or quinoa, mandarin oranges, carrots, avocado and zucchini or butternut squash.

 

 

Family Features

 

 

Sitting down for a homemade meal may feel harder to come by these days, but recipes that are both nutritious and flavorful can help bring your loved ones together at the family table.  

 

From morning to night, these breakfast, dinner, side and dessert recipes from the Georgia Peanut Commission provide power-packed solutions loaded with protein to help your family take on a full schedule while coming together for memorable meals and moments.  

 

Find more recipe ideas for meals throughout the day at gapeanuts.com.  

 

 

 

PEANUT POWER BOWL 

 

Prep time: 15 minutes 

 

Servings: 2 

 

 

 

For peanut dressing:  

 

1 cup creamy peanut butter 

 

3/4 cup full-fat coconut milk, plus additional, if desired  

 

Lime juice 

 

 

 

For bowl: 

 

1 cup cooked farro or quinoa 

 

1/2 cup chopped cabbage 

 

1 cup shredded carrots 

 

1 avocado, sliced 

 

1 cup spiralized zucchini or butternut squash 

 

1/2 cup pomegranate arils 

 

1 cup mandarin pieces 

 

1/2 cup roasted peanuts 

 

Chopped cilantro, for garnish 

 

Green onions, for garnish 

 

 

 

  • To make peanut dressing: In bowl, whisk peanut butter, coconut milk and lime juice until smooth. Add coconut milk, if necessary, to achieve desired consistency. 

     

  • To make bowl: Layer farro or quinoa then top with cabbage, carrots, avocado, zucchini or squash, pomegranate arils, mandarin pieces, peanuts and Peanut Dressing. Garnish with cilantro and green onions.  

     

    (Source: Parker Wallace of Parker's Plate on behalf of the Georgia Peanut Commission) 

     

     

     

    THAI CHICKEN LETTUCE WRAPS WITH PEANUT SAUCE 

     

    Prep time: 30 minutes 

     

    Cook time: 15 minutes 

     

    Servings: 4 

     

     

     

    For peanut sauce:  

     

    1/2 cup creamy peanut butter 

     

    2 tablespoons low-sodium soy sauce 

     

    1 tablespoon rice vinegar 

     

    2 tablespoons brown sugar 

     

    3 teaspoons chili garlic sauce 

     

    1/2 lime, juice only 

     

    2-3 garlic cloves, pressed or grated 

     

    2 tablespoons fresh ginger 

     

    1 teaspoon fish sauce 

     

    1/2 cup full-fat coconut milk 

     

    4 tablespoons warm water, plus additional, if necessary 

     

     

     

    For lettuce wraps: 

     

    2 heads Boston or butter lettuce 

     

    1 pound cooked chicken 

     

    1 red bell pepper, thinly sliced 

     

    4 green onion, sliced 

     

    3 carrots, shredded and grated 

     

    1/2 cucumber, sliced into matchsticks 

     

    1 bunch fresh basil 

     

    1 bunch fresh mint 

     

    1/4 cup crushed peanuts 

     

    Sliced limes, for garnish 

     

     

     

  • To make peanut sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water. Add more water for thinner sauce, if desired. 

     

  • To make lettuce wraps: Fill lettuce leaves with chicken and peanut sauce; top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices. 

     

    (Source: Parker Wallace of Parker's Plate, on behalf of the Georgia Peanut Commission) 

     

     

     

    PEANUT BUTTER SQUARES 

     

    Prep time: 20 minutes 

     

    Cook time: 20 minutes 

     

    Yield: 24 squares 

     

     

     

    Nonstick cooking spray 

     

    1 package (17 1/2 ounces) peanut butter cookie mix 

     

    3 tablespoons vegetable oil 

     

    1 tablespoon water 

     

    1 egg 

     

    3 cups miniature marshmallows 

     

    2/3 cup light corn syrup 

     

    2 tablespoons butter 

     

    2 teaspoons vanilla 

     

    1 bag (10 ounces) peanut butter chips 

     

    2 cups crispy rice cereal 

     

    2 cups salted roasted peanuts 

     

     

     

  • Heat oven to 350 F. Spray 13-by-9-inch pan with nonstick cooking spray. 

     

  • In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan. Bake 15-20 minutes, or until set.  

     

  • Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven. 

     

  • In 4-quart saucepan over low heat, heat corn syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat. 

     

  • Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer. Refrigerate 30 minutes, or until firm. Cut into bars and serve. 

     

    (Source: Southern Peanut Growers)

     

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