Nutrition
Power family meals with protein-packed peanuts
These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.
Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family’s desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn’t have to mean forgoing your dedication to nutritious choices either – these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.
These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.
Discover more nutritious recipe ideas at gapeanuts.com.
Veggie Sammies with Peanut Butter Satay Sauce
Prep time: 30 minutes
Servings: 2
4 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons water
4 teaspoons hoisin sauce
2 teaspoons soy sauce
2 teaspoons sriracha
2 French baguette rolls (6 inches each)
1/2 cup cucumber, sliced
1/2 cup white onion, sliced into thin strips
1/2 cup red bell pepper, sliced into thin strips
1/2 cup purple cabbage
1/2 cup fresh cilantro
In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.
Very Vegan Peanut Butter Jackfruit Chili
Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8
2 teaspoons oil
1/2 large white onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon tomato paste
1 can crushed tomatoes
1 can whole tomatoes
2 cups water
1 can red kidney beans, drained and rinsed
1 can green jackfruit, drained and chopped
1/4 cup peanut butter
cornbread (optional)
tortilla chips (optional)
cinnamon rolls (optional)
Heat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
Serve with cornbread, tortilla chips or cinnamon rolls, if desired.
Peanut Granola Bars
Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14
1/2 cup honey
6 tablespoons unsalted butter
2 tablespoons creamy peanut butter
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla
1/4 teaspoon salt
2 cups rolled oats (quick or regular)
1 cup bran flakes
1 cup sweetened coconut flakes
1 cup dried fruit (raisins, blueberries or cranberries)
1 cup roasted peanuts, chopped
In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.
Peanut Butter Chicken
Recipe courtesy of “Unsophisticook”
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups
Peanut Sauce:
1/2 cup creamy natural 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 (optional)
2 tablespoons olive oil or avocado oil
1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
1 tablespoon soy sauce
3/4 cup peanut sauce
cooked brown rice
assorted bell peppers, sliced
chopped unsalted roasted peanuts (optional)
To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.
Nutrition
Elevate your lunch with comforting staples
To get ready for weekday lunches, Kale Grilled Cheese sandwiches with Grana Padano PDO paired with hot soup and a Fall Grain Bowl with Prosciutto featuring Prosciutto di Parma PDO and filled with your favorite veggies are tasty options for discovering the possibilities of high-quality Italian ingredients.

Savory and satisfying, comforting ingredients can transform simple recipes into mouthwatering meals. As temperatures fall, people look for comforting foods to warm the soul. For inspiration, consider Italian ingredients to help make homemade lunches easy and satisfying.
To get ready for weekday lunches, Kale Grilled Cheese sandwiches with Grana Padano PDO paired with hot soup and a Fall Grain Bowl with Prosciutto featuring Prosciutto di Parma PDO and filled with your favorite veggies are tasty options for discovering the possibilities of high-quality Italian ingredients.
These authentic products are Protected Designation of Origin (PDO) certified, a highly esteemed classification for European foods that have been produced according to the same traditional methods in a defined geographic region for centuries.
PDO-certified foods offer a guarantee of quality and authenticity. Only products made following traditional methods within defined production areas, under strict supervision and using carefully monitored ingredients qualify for PDO certification from the European Union. Among these artisan products, you’ll find some of the world’s most delicious cheeses and cured meats.
For your comfort food cravings, on an appetizer plate, drape thinly sliced, savory Prosciutto di Parma PDO and chunks of Grana Padano PDO to complement your favorite nuts and olives. Both pair beautifully with fruity red, white or sparkling wines, though they also are enjoyable with your favorite beer or soft drink. While these tastes of Italy can be enjoyed on their own, they are also capable of transforming simple dishes into decadent meals.
Find more comforting fall meal ideas by visiting distinctlydeliciouslyeuropean.eu.
Fall Grain Bowl with Prosciutto
Servings: 1
1 cup baby arugula
1 teaspoon olive oil
1/2 teaspoon lemon juice
salt, to taste
1 cup cooked farro
2 tablespoons pesto
3/4 cup cooked squash
4 mozzarella bocconcini balls, halved
2 slices Prosciutto di Parma PDO, halved
In mixing bowl, toss arugula, olive oil, lemon juice and salt, to taste.
Transfer to serving bowl; if packing for lunch, transfer to plastic container.
In another bowl, combine cooked farro and pesto; toss to coat. Transfer farro to serving bowl or plastic container next to arugula.
Top farro with squash and mozzarella bocconcini balls. Drape prosciutto next to squash.
Kale Grilled Cheese
Servings: 2
2 teaspoons olive oil
1 garlic clove, smashed
4 cups (about 1/2 bunch) Tuscan kale, cut into ribbons
salt, to taste
1/2 lemon, juice only
2 tablespoons salted butter, softened
4 slices sourdough sandwich bread
2/3 cup (about 2 ounces) finely grated Grana Padano PDO cheese, divided
2/3 cup shredded mozzarella cheese
In large skillet over medium heat, heat oil. Add garlic; cook until golden and fragrant, about 3 minutes. Add kale; cook and stir until slightly wilted and dark green, 2-3 minutes. Season lightly with salt, to taste, and lemon juice. Remove to plate.
Wipe skillet clean. Spread butter on one side of each slice of bread, dividing evenly. Place two slices, buttered sides down, into skillet over medium-low heat. Onto each slice, divide half the Grana Padano; top with half the mozzarella.
Cook until cheese is melted and bottom is golden, 6-7 minutes. Add half the kale to one slice and close sandwich. Repeat with remaining ingredients.
Nutrition
Cozy, comforting recipes to take on the cold
Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.
Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.
Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.
For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.
Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.
Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.
Loaded Chicken Bake
Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8
Nonstick cooking spray
2 cans (15 ounces each) READ German Potato Salad
4 cups shredded rotisserie chicken or other cooked chicken
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
3/4 cup shredded sharp cheddar cheese
1/4 cups crumbled, cooked bacon
French fried onions (optional), plus additional for serving (optional), divided
Preheat oven to 375 F.
Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
Spread German potato salad evenly in dish. Top evenly with chicken.
In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
Sprinkle with cheese, bacon and onions, if desired.
Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.
Oven-Roasted Sweet Potatoes and Beets
Servings: 4
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
2-3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red onion, sliced about 1/4-inch thick
2 fresh rosemary sprigs, plus additional for garnish
Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
Place silicone mat on baking sheet or line with aluminum foil.
Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.
Nutrition
Potato recipes for the holidays
Spend less time in the kitchen and more time with family by turning to easy-to-prepare potato recipes that can make the whole family happy.

Many people would agree the holidays are one of the happiest times of the year – but also one of the most stressful. Replace the stress with smiles by cooking easy, delicious dinners that can help make the season a breeze and bring a little holiday happiness to mealtime.
Spend less time in the kitchen and more time with family by turning to easy-to-prepare potato recipes that can make the whole family happy.
For example, when you’re busy trying to cook multiple things at once, free up precious oven real estate while saving time with these Herby Holiday Air Fryer Little Potatoes. For a busy weeknight during the holiday season, potato dishes like this one can be made in an air fryer and customized with a few of your favorite pantry staples. If you don’t have fresh herbs on hand, dried will do the trick.
This recipe and many others can be streamlined with Little Potatoes, which come pre-washed, are small enough they don’t need to be cut and are a fresh, whole food grown on family farms so you can feel good about serving them to your loved ones.
Remember, easy can still be fabulous and festive. This Warm Winter Potato Salad with Cranberries offers the best of both worlds as it comes together in around 7 minutes with seasonal pops of red and green.
This family-friendly side features A Little Roasted Garlic, Rosemary & Thyme Microwave Ready Little Potatoes that simply need to be steamed in the microwave for 5 minutes then tossed with the included seasoning pack – no boiling or peeling required. It’s truly a holiday shortcut, and you can make the recipe even easier by using store-bought honey mustard vinaigrette if you’re short on time to make it from scratch.
Visit littlepotatoes.com to find more ways to spend less time in the kitchen and more time with family.
Herby Holiday Air Fryer Little Potatoes
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 6
1 1/2 pounds Little Potatoes
2 tablespoons vegetable oil or melted butter
salt, to taste
pepper, to taste
2 tablespoons fresh or dried herbs, such as parsley, rosemary, sage or oregano, chopped
In large bowl, toss potatoes with oil or melted butter. Add salt and pepper, to taste. Place in air fryer basket.
Air fry potatoes at 390 F for 25 minutes.
Once air-fried, sprinkle potatoes with herbs and serve.
Warm Winter Potato Salad with Cranberries
Prep time: 2-5 minutes
Cook time: 5 minutes
Servings: 4
1 package A Little Roasted Garlic, Rosemary & Thyme Microwave Ready Little Potatoes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
salt, to taste
pepper, to taste
1/4 cup dried cranberries
1 small apple, thinly sliced
2 tablespoons chopped walnuts or other nuts (optional)
fresh parsley (optional)
green onions (optional)
Prepare potatoes according to package instructions, about 5 minutes, tossing with olive oil and included seasoning pack once cooked.
In small bowl, whisk Dijon mustard, apple cider vinegar and honey or maple syrup. Season with salt and pepper, to taste.
In large bowl, toss warm potatoes with cranberries, thinly sliced apple and walnuts, if using.
Drizzle mustard dressing over top and gently mix until well-coated.
Top with fresh parsley or green onions, if desired, for pop of color. Serve warm.
Tips: If you like more texture, toast walnuts for extra crunch. For added creaminess, mix 1 tablespoon Greek yogurt or mayonnaise into dressing. To save time or reduce ingredients needed, use storebought honey mustard vinaigrette.
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