recipes
Power Up Family Mealtimes
Organize meals around recipes with plant-based proteins like peanuts or peanut butter for a nutritious family refuel.
Last Updated on July 6, 2024 by Daily News Staff
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 gapeanuts.com.
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 chicken
- 2 tablespoons sesame oil
- 3/4 cup diced shiitake mushrooms
- 1 small onion, diced
- 2 garlic cloves, grated
- 1 1/2 tablespoons fresh grated ginger
- 1/2 cup hoisin sauce
- 1/2 cup water chestnuts, diced
- 3 green onions (both white and green parts), chopped
- 2 garlic cloves, grated
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup crushed peanuts, for garnish
- iceberg or butter lettuce, for wraps
Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 2 teaspoons brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chili garlic sauce
- 1 teaspoon fresh grated ginger
- 1 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 only
- 1/4 cup toasted sesame seed oil
- 3 tablespoons honey
- 2 tablespoons tahini
- 3 tablespoons creamy peanut butter
- 1 teaspoon chili oil
- 1 garlic clove, grated
- 1 teaspoon fresh ginger, grated
- kosher salt, to taste
- 1 tablespoon hot water, plus additional for thinner consistency (optional)
Salad:
- 2 cups broccoli slaw
- 1 cup shelled edamame, cooked
- 1 1/2 cups 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 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 pretzels
- 1 1/2 cups vanilla-flavored wafer-style cookies
- 1/2 cup peanuts
- 12 tablespoons unsalted butter
- nonstick cooking spray
Filling:
- 1/2 cup cottage cheese
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 3 tablespoons creamy peanut butter
- 1/2 cup roughly chopped dark chocolate
- 1/2 cup roughly chopped peanuts
- 1 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.
SOURCE:
Georgia Peanut Commission
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recipes
Serve a Plate of Pasta Salad to Round Out Spring Picnics
If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
(Feature Impact) If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
Cooked rotini is mixed with fresh veggies, tossed with Italian dressing and topped with crumbled feta cheese for a zesty complement to your favorite al fresco meals.
Visit Culinary.net to find more ways to round out a perfect picnic lunch.
Picnic Pasta Salad
Recipe adapted from “Budget Bytes”
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 10
- 1 pound rotini pasta
- 1 English cucumber
- 2 bell peppers
- 10 ounces grape tomatoes
- 1/2 red onion
- 2 tablespoons fresh chopped parsley
- 1/4 cup crumbled feta cheese
- 1 bottle (16 ounces) Italian dressing
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.
- Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion and chop parsley. Set vegetables and parsley aside.
- Transfer drained pasta to large bowl. Add chopped vegetables, parsley and feta cheese.
- Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper then refrigerate until ready to eat.
Photo courtesy of Unsplash
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At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Recipe of the Week
Dive Into Healthy Eats with Mediterranean-Inspired Dishes
Mediterranean-Inspired Dishes: Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.
Dive Into Healthy Eats with Mediterranean-Inspired Dishes
(Feature Impact) The warm weather season offers a perfect opportunity for a meal reset. Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.
Inclusive of vegetables, fruits, whole grains, beans and other legumes, as well as low-fat or fat-free dairy products, non-tropical vegetable oils and nuts, poultry and fish – such as Genova Wild Caught Yellowfin Tuna – Mediterranean-focused dishes fit beautifully into a colorful, healthy diet. The Mediterranean Diet has also been associated with many benefits, as it includes key nutrients such as omega-3 fatty acids that support brain, eye and heart health. Because this way of eating also prioritizes fiber and lean protein, it also can support a healthy weight, which can fuel overall health and well-being for years to come.
Packed with protein and omega-3s, Genova Yellowfin Tuna in Olive Oil is wild-caught and inspired by the flavors and traditions of the Mediterranean. Free from additives and preservatives, this convenient protein makes an easy and delicious addition to meals inspired by the region’s fresh, vibrant ingredients.
A simple, elegant Flatbread Nicoise lets tuna take center stage, melding together fresh, foolproof ingredients like baby potatoes, green beans, baby arugula, kalamata olives and red onion on top of a warm, doughy crust. Or take the taste of the Mediterranean further at lunch time with this Mediterranean Tuna, Feta and Dill Salad. It combines the big, bright flavors and textures of arugula, cucumber, feta, fresh dill, lemon and tuna to give your tastebuds a happy zing and keep you satisfied until dinner.
For more information, including recipes, serving suggestions and a product locator, visit GenovaSeafood.com.
Flatbread Nicoise
Total time: 50 minutes
Servings: 4
- 4 ounces baby potatoes, well-scrubbed
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound store-bought pizza dough, at room temperature
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 ounces green beans or haricot verts, trimmed
- 1 can (5 ounces) Genova Yellowfin Tuna in Olive Oil
- 1 1/2 teaspoons red wine vinegar
- 1/2 cup baby arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pitted kalamata or nicoise olives, halved
- 1/4 small red onion, thinly sliced
- Preheat oven to 450 F. Using mandolin, thinly slice potatoes.
- Drizzle 9-by-13-inch baking sheet with 1 tablespoon olive oil and spread pizza dough to edges. Shingle potatoes over dough, leaving 1/2-inch border. Season with salt and pepper, to taste, and drizzle with remaining olive oil.
- Bake pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
- Bring small saucepan of salted water to boil. Add green beans and cook until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water and drain well. Transfer to work surface and cut each bean into thirds on bias.
- Strain oil from tuna can into small bowl and whisk vinegar into oil. Season with salt and pepper, to taste.
- Sprinkle slightly cooled pizza with arugula, tuna, tomatoes, olives, green beans and red onion. Drizzle with vinegar dressing then slice and serve warm.
Mediterranean Tuna, Feta and Dill Salad
Total time: 20 minutes
Servings: 4
- 3 cups arugula
- 1 cup cherry tomatoes, each cut in half
- 1/2 English cucumber, cut into 1/2-inch chunks
- 1/2 cup feta cheese chunks
- 1/4 cup sliced red onion
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, plus additional for topping (optional)
- 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil
Dressing:
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon fresh chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- In large bowl or on platter, lay arugula. Place cherry tomatoes, cucumber, feta, red onion and dill over arugula. Top with tuna; reserve oil from cans.
- To make dressing: In small bowl, combine lemon juice, dill, salt and pepper. Whisk in reserved olive oil from tuna cans until mixture is well blended.
- Before serving, drizzle dressing over salad and top with additional chopped dill, if desired.
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Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
