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 for your family meals.
Find more recipe ideas for meals throughout the day at gapeanuts.com.
Peanut Power Bowl
Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
- Prep time: 15 minutes
- Servings: 2
Ingredients:
Peanut Dressing:
- 1 cup creamy peanut butter
- 3/4 cup full-fat coconut milk, plus additional, if desired
- Lime juice
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
Instructions:
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.
Thai Chicken Lettuce Wraps with Peanut Sauce
Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
- Prep time: 30 minutes
- Cook time: 15 minutes
- Servings: 4
Ingredients:
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 3 tsp chili garlic sauce
- 1/2 lime, juice only
- 2-3 garlic cloves, pressed or grated
- 2 tbsp fresh ginger
- 1 tsp fish sauce
- 1/2 cup full-fat coconut milk
- 4 tbsp warm water, plus additional, if necessary
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
Instructions:
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.
Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce
Recipe courtesy of the Georgia Peanut Commission
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Servings: 4
Ingredients:
- Butter
- 2/3 cup creamy peanut butter, divided
- 2 eggs
- 1/2 cup granulated sugar
- 2/3 cup milk
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- 4 cups cubed brioche or challah bread, cut into 3/4-inch cubes
- 2/3 cup pure maple syrup
- 1/3 cup crushed peanuts
- Powdered sugar, for garnish
Instructions:
Heat oven to 350 degrees. Butter four 4-ounce ramekins.
In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
Substitution: Whole wheat rolls may be used in place of brioche or challah bread.
Peanut Butter Squares
Recipe courtesy of Southern Peanut Growers
- Prep time: 20 minutes
- Cook time: 20 minutes
- Yield: 24 squares
Ingredients:
- Nonstick cooking spray
- 1 package (17 1/2 ounces) peanut butter cookie mix
- 3 tbsp vegetable oil
- 1 tbsp water
- 1 egg
- 3 cups miniature marshmallows
- 2/3 cup light corn syrup
- 2 tbsp butter
- 2 tsp vanilla
- 1 bag (10 ounces) peanut butter chips
- 2 cups crispy rice cereal
- 2 cups salted roasted peanuts
Instructions:
Heat oven to 350 degrees. 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.
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