Work from Home Recipes: Peanut Butter Chicken & Peanut Butter and Strawberry Quesadillas
Having to stay indoors and work at home can be tough on a family—but with the right recipes, you can turn every mealtime into delicious healthy eating.
The Peanut Institute has offered two of their favorite easy, nutritious, peanut-powered recipes to help deliver work at home-pleasing dishes that can also please any budget.
Nutrition scientist Dr. Samara Sterling recommends building meals around foods that help support a strong immune system.
“Whole grains, nuts, beans, fruits and vegetables are nutrient dense so finding ways to integrate them into a daily diet is important,” says Sterling. “They are also versatile ingredients that can be used in a variety of recipes or to round out a meal.”
Peanuts and peanut butter are another nutritional staple since they’re packed with nutrients and can be incorporated into either sweet or savory dishes.
Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. Just one serving packs seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.
Peanut Butter Chicken
8 Servings
This quick and easy recipe is sure to become a weeknight favorite!
Ingredients:
- 1.5-lbs. boneless skinless chicken breasts, diced in 1″ cubes
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon soy sauce
- 3/4 cup peanut sauce
- chopped unsalted roasted peanuts
Instructions:
Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top.
Sauté for about 10-12 minutes, until the chicken is fully cooked.
Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.
Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.
2-minute Easy Peanut Sauce
Ingredients:
- 1/2 cup creamy peanut butter
- 3 tablespoons sweet red chili sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/8-1/4 cup hot water (optional)
chopped unsalted roasted peanuts
Instructions:
Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.
Thin with hot water to desired consistency — less water for a thicker dip, more water for a thinner dressing. Garnish with chopped unsalted roasted peanuts. Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.
Peanut Butter and Strawberry Quesadillas
Serves 1
These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!
Ingredients:
- 2 (8-inch) whole wheat flour tortillas
- 4 tablespoons creamy peanut butter
- 1/8 teaspoon ground cinnamon
- 1 cup strawberries, hulled and sliced
Instructions:
Place a tortilla on a work surface. Combine the peanut butter and cinnamon in a bowl. Spread half of the peanut butter over the tortilla. Arrange half of the strawberries over the half of the tortilla closest to you. Fold the top half of the tortilla over the strawberries to form a semi circle. Repeat with the remaining ingredients.
Heat a large nonstick skillet over medium-low. Add the quesadillas and cook, turning once, until lightly browned and heated through, about 6-8 minutes. Transfer to a cutting board, let stand 2 minutes then cut each into thirds.
ABOUT THE PEANUT INSTITUTE
The Peanut Institute is a non-profit organization supporting nutrition research and developing educational programs to encourage healthful lifestyles that include peanuts and peanut products.
The Peanut Institute pursues its mission through research programs, educational initiatives, and the promotion of healthful lifestyles to consumers of all ages. As an independent forum, The Peanut Institute is uniquely positioned to work with all segments of the food industry, the research community, academia, consumer organizations, and governmental institutions.
Prior to joining Domaine Carneros, Crane was hired in 1984 to construct Gloria Ferrer and make their early cuvées. Her first job in the wine industry was as a tour guide at Domaine Chandon. Crane’s desire to become a winemaker was born out of her early experiences in New Jersey where she learned about wine via her father’s extensive wine cellar. She fell in love with champagne with her first sip as a child. After having earned a Master’s degree in nutrition as well as professional training at the Culinary Institute of America, Crane drove across the country to California in 1978 to enroll in oenology and viticulture courses at the University of California, Davis. Told there by a male professor that she would never get a job in the wine industry as a woman could not do barrel work, with determination and the support of Professor Ann Noble at Davis, Crane forged ahead, eventually becoming known as the “Doyenne of Sparkling Wine” by noted writer and author Karen MacNeil. Over her career, Crane has received wide international praise for her refined wines as well as her effective management of the highly reputed winery.
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