Power Up Family Mealtimes
May 26—Bring loved ones together with protein-packed peanuts
(Family Features) Between juggling work, family, friends and social activities, powering through busy day-to-day schedules requires a lot of energy. Building meals around recipes packed with a plant-based protein such as peanuts or peanut butter can help your family come together to refuel.
In fact, at 7 grams per serving, a nutrient-rich powerhouse like peanuts delivers 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 as a standalone snack or 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 long days. Start with an appetizer like Broccoli and Edamame Salad with Peanut Dressing, which can be on the table in 10 minutes, to hold over hunger ahead of a protein-packed main course like Chicken with Peanut Sauce in Lettuce Wraps. Finish off the evening meal with Peanut Butter Cottage Cheese Cheesecake as a better-for-you dessert.
Find more delicious ideas for keeping your family energized at
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Chicken with Peanut Sauce in Lettuce Wraps
Recipe courtesy of Parker's Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
2 pounds ground chicken2 tablespoons sesame oil3/4 cup diced shiitake mushrooms1 small onion, diced2 garlic cloves, grated1 1/2 tablespoons fresh grated ginger1/2 cup hoisin sauce1/2 cup water chestnuts, diced3 green onions (both white and green parts), chopped2 garlic cloves, grated1/4 cup cilantro, chopped, for garnish1/4 cup crushed peanuts, for garnishiceberg or butter lettuce, for wraps
Peanut Sauce:
3 tablespoons creamy peanut butter2 teaspoons brown sugar1 tablespoon fresh lime juice2 tablespoons chili garlic sauce1 teaspoon fresh grated ginger1 tablespoon soy sauce
In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly.Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.
Broccoli and Edamame Salad with Peanut Dressing
Recipe courtesy of Parker's Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time 5 minutes
Servings: 4
Dressing:
1/2 fresh lime, juice only1/4 cup toasted sesame seed oil3 tablespoons honey2 tablespoons tahini3 tablespoons creamy peanut butter1 teaspoon chili oil1 garlic clove, grated1 teaspoon fresh ginger, gratedkosher salt, to taste1 tablespoon hot water, plus additional for thinner consistency (optional)
Salad:
2 cups broccoli slaw1 cup shelled edamame, cooked1 1/2 cups chopped raw broccoli1/2 cup English cucumber, quartered and chopped1/4 cup fresh mint, chopped1/4 cup fresh cilantro, chopped1/4 cup salted peanuts, roughly choppedtoasted sesame seeds, for garnish (optional)
To make dressing: In bowl, whisk lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding additional, if necessary, until dressing reaches desired consistency. Set aside.To make salad: In large bowl, combine broccoli slaw, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with dressing to combine and garnish with toasted sesame seeds, if desired.
Peanut Butter Cottage Cheese Cheesecake
Recipe courtesy of Parker's Plate on behalf of the Georgia Peanut Commission
Prep time: 25 minutes
Cook time: 2 hours
Servings: 8 (1 slice each)
Crust:
2 cups pretzels1 1/2 cups vanilla-flavored wafer-style cookies1/2 cup peanuts12 tablespoons unsalted butternonstick cooking spray
Filling:
1/2 cup cottage cheese1 cup heavy whipping cream3 tablespoons sugar3 tablespoons creamy peanut butter1/2 cup roughly chopped dark chocolate1/2 cup roughly chopped peanuts1 pinch sea salt
To make crust: In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.In skillet, melt butter. Add pretzel mixture until combined with butter.Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.To make filling: In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.Before serving, sprinkle with sea salt.