Nutritious ideas for flavor-filled family meals

(Family Features) 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 to help your family take on a full schedule while coming together for memorable meals and moments.

Get more peanut recipes at http://www.gapeanuts.com/consumers.php

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

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

1. 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.
2. 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

Peanut Sauce:

• 1/2       cup creamy peanut butter
• 2          tablespoons low-sodium soy sauce
• 1          tablespoon rice vinegar
• 2          tablespoons brown sugar
• 3          teaspoons chili garlic sauce
• 1/2       lime, juice only
• 2-3       garlic cloves, pressed or grated
• 2          tablespoons fresh ginger
• 1          teaspoon fish sauce
• 1/2       cup full-fat coconut milk
• 4          tablespoons 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

1. 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.
2. 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

• Butter
• 2/3       cup creamy peanut butter, divided
• 2          eggs
• 1/2       cup granulated sugar
• 2/3       cup milk
• 1 1/2    teaspoons pure vanilla extract
• 1/2       teaspoon 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

1. Heat oven to 350° F. Butter four 4-ounce ramekins.
2. 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.
3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
5. 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

• Nonstick cooking spray
• 1          package (17 1/2 ounces) peanut butter cookie mix
• 3          tablespoons vegetable oil
• 1          tablespoon water
• 1          egg
• 3          cups miniature marshmallows
• 2/3       cup light corn syrup
• 2          tablespoons butter
• 2          teaspoons vanilla
• 1          bag (10 ounces) peanut butter chips
• 2          cups crispy rice cereal
• 2          cups salted roasted peanuts

1. Heat oven to 350° F. Spray 13-by-9-inch pan with nonstick cooking spray.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
3. Bake 15-20 minutes, or until set.
4. Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
5. 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.
6. Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer.
7. Refrigerate 30 minutes, or until firm. Cut into bars and serve.

Source:  Georgia Peanut Commission

(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

• 2          eggplants (about 3 pounds), quartered lengthwise
• 6          medium zucchini (about 3 pounds)
• canola oil cooking spray
• 1          pound whole-wheat lasagna noodles
• 15        ounces low-fat ricotta or low-fat cottage cheese
• 2          eggs
• 1/2       cup grated Parmesan cheese
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon garlic powder
• 3          cups low-fat mozzarella cheese
• 4          cups low-sodium tomato sauce, divided

1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
3. Reduce oven temperature to 375° F.
4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4       cup canned, unsweetened coconut milk
• 1/4       cup creamy peanut butter
• 1          tablespoon rice wine vinegar
• 1          tablespoon soy sauce
• 2          teaspoons red curry paste
• 1/8       teaspoon ground cayenne pepper
• 1-2       tablespoons hot water

Salad:

• 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2    cups shredded rotisserie chicken
• 1          cup shredded carrots
• 1          cup sliced pea pods
• 1          cup sliced red pepper
• 1          avocado, pitted and sliced
• 4-6       red radishes, thinly sliced
• 2          tablespoons chopped peanuts
• 2          tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

• 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
• 2 1/2    tablespoons olive oil, divided
• salt, to taste
• freshly ground pepper, to taste
• smoked paprika or chili powder
• 1          small red bell pepper, diced
• 1/2       red onion, diced
• 3/4       cup whole corn kernels
• 1          teaspoon red pepper flakes
• 1          teaspoon ground cumin
• 1/2       cup fresh cilantro leaves, chopped
• 4          flour or wheat tortillas (10 inches each)
• 1          can (16 ounces) refried black beans
• 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

• 1/2       cup sour cream
• 1/4       cup fresh cilantro leaves, chopped
• 1/2       lime, juiced
• lime zest
• salt, to taste

1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

Add healthy avocado for fresh, creamy flavor

(Family Features) For many, spring is an opportunity to hit refresh on many aspects of life, including what you eat. Rather than instituting a restrictive diet that forces you to cut back on your favorite snacks and dishes, consider making simple changes that can go a long way so you can enjoy the flavors of the season without sacrificing taste or eating less.

For example, Atkins offers a long-term, healthy lifestyle featuring a balanced approach of high-fiber carbohydrates, optimal protein and healthy fats, while focusing on reducing levels of refined carbohydrates, added sugars and “hidden sugars,” which are the carbohydrates that convert to sugar in the body – you can’t see them but your body does.

Fresh flavors abound during spring, and you can enjoy nature’s bounty while avoiding hidden sugars by selecting high-fiber, low-glycemic fruits and vegetables. For example, a single avocado contains 10 grams of dietary fiber in addition to healthy fat. Consider a menu comprised of recipes like Egg-Filled Avocado with Prosciutto, Avocado Kale Berry Smoothie Bowl and Thai Peanut Buddha Bowl.

Live Low-Carb

Find more inspiration, tips and recipes by seeking out additional resources like “Atkins: Eat Right, Not Less: Your Guidebook for Living a Low-Carb and Low-Sugar Lifestyle.” The book, filled with 100 whole-food recipes and simple solutions for living a low-carb lifestyle, contains a variety of meal plans, low-carb takes on classic comfort foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, flexible, low-carb approach to eating at Atkins.com.

Thai Peanut Buddha Bowl

Recipe courtesy of “Atkins: Eat Right, Not Less”
Active time: 15 minutes
Total time: 30 minutes
Servings: 4

• Olive oil spray
• 2          skinless, boneless  chicken breasts  (12 ounces total)
• 4          cups baby spinach
• 1          ripe Hass avocado,  thinly sliced
• 1          medium zucchini,  cut into noodle  shapes
• 2          carrots, cut into  noodle shapes
• 2          radishes, thinly  sliced
• 8          sprigs cilantro

Dressing:

• 1/2       cup peanut butter
• 3          tablespoons coconut  milk
• 1          tablespoon fish sauce
• 2          teaspoons hot chili  sauce
• 2          garlic cloves, minced
• 1          tablespoon minced  fresh ginger
• 1          tablespoon sesame  oil
• 3          tablespoons hot  water

1. Heat oven to 400° F.
2. Coat small skillet with olive oil spray. Add chicken to skillet and cook 3-4 minutes, turning once or twice to brown chicken. Slide into oven and bake 6- 8 minutes, until chicken is cooked through and no longer pink in center when sliced with a knife. Set aside to rest 5 minutes then shred.
3. To make dressing: In large bowl, mix peanut butter, coconut milk, fish sauce, chili sauce, garlic, ginger, sesame oil and hot water. Whisk well until smooth.
4. Divide spinach and avocado among four bowls. Top with chicken, zucchini, carrots, radishes and cilantro. Drizzle with dressing and serve immediately.

Tip: If you don’t have a spiralizer, you can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips.

Nutritional information per serving: 10.8 g net carbs; 427 calories; 18.1 g total carbs; 7.3 g fiber; 21.8 z protein; 30.7 g fat.

Egg-Filled Avocado with Prosciutto

Recipe courtesy of “Atkins: Eat Right, Not Less”
Active time: 10 minutes
Total time: 15 minutes
Servings: 4

• 6          ounces watercress or baby spinach
• 2          tablespoons balsamic vinegar
• 8          large eggs
• 4          ripe Hass avocados, halved lengthwise and pitted
• olive oil spray
• 8          slices (about 4 ounces) prosciutto

1. Place the watercress or baby spinach in large bowl. Drizzle with balsamic vinegar and toss well. Divide among four small plates.
2. In large skillet, heat 2 inches water over medium heat until bubbles cover bottom and sides of pan. Crack eggs into small bowl (do not use eggs with broken yolks). When a few bubbles have broken surface of water, gently pour each egg into pan, leaving room between them.
3. Cook eggs, without stirring, until whites are just set and yolks are still runny, 2-3 minutes. Use rubber spatula to gently release eggs from bottom of pan, if necessary. Using slotted spoon, remove eggs from water and drain on paper towels.
4. Place poached egg in each avocado half. Coat medium skillet with olive oil spray. Heat skillet over medium heat and add prosciutto. Cook until crispy, about 2 minutes per side. Transfer two avocado-filled egg halves to each plate and serve immediately with two slices prosciutto.

Nutritional information per serving: 4.1g net carbs; 422 calories; 16 g total carbs; 11.9 g fiber; 18.5 g protein; 34 g fat.

Avocado Kale Berry Smoothie Bowl

Recipe courtesy of “Atkins: Eat Right, Not Less”
Active time: 10 minutes
Total time: 10 minutes
Servings: 2

• 1/3       cup plain protein powder
• 1          cup plain full-fat Greek yogurt
• 1/4       cup water
• 1/2       ripe Hass avocado
• 1          cup kale leaves
• 2          tablespoons chopped fresh mint
• 1          teaspoon stevia (sugar substitute)
• 1/2       cup fresh or frozen berries such as blackberries, strawberries or raspberries
• 2          tablespoons almond or walnut halves
• 2          tablespoons chia seeds

1. In blender, blend protein powder, yogurt, water, avocado, kale, mint and stevia until smooth then divide between two bowls.
2. Sprinkle berries, nuts and chia seeds over smoothies. Serve immediately.

Nutritional information per serving: 12.5 g net carbs; 356 calories; 24.2 g total carbs; 11.8 g fiber; 32.2 g protein; 15.6 g fat.

Source: Atkins

(Family Features) When it comes to getting energy from the food you eat, it's no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits.

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can result in lowering diabetes risk by 7-21 percent. Because peanuts are known as a low glycemic index food due to their slow digestion that causes sugar to gradually be released into the bloodstream, they can have positive effects on blood sugar control.

Find more nutritional information and ways to include peanuts in your diet at gapeanuts.com.

Chicken Pad Thai

Servings: 4

• 1 pound chicken breast
• freshly ground pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons chili garlic sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon peanut butter
• 1/4 cup water
• 1 medium zucchini, spiralized (about 1 cup)
• 2 medium carrots, spiralized (about 1 cup)
• 1 cup cooked pad thai stir-fry noodles
• 1 cup bean sprouts
• 1 cup thinly sliced cabbage
• 1 lime, quartered
• 1/4 cup unsalted peanuts, crushed
• 2 tablespoons chopped cilantro

1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

Peanut Butter Banana Overnight Oats

Servings: 2

• 1/4 cup powdered peanut butter
• 3/4 cup old-fashioned rolled oats
• 2 teaspoons ground chia seeds
• 1 1/2 cups unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup small banana, sliced
• 1 tablespoon peanuts, chopped
• 1 tablespoon peanut butter

1. In medium bowl, stir together powdered peanut butter, oats, chia seeds, coconut milk and vanilla extract.
2. Divide evenly into mason jars or storage containers and refrigerate overnight.
3. Before serving, add banana slices, chopped peanuts and peanut butter to each.

Nutritional information per serving: 280 calories, 12 g total fat, 4 g saturated fat, 135 mg sodium, 36 g carbohydrates, 7 g dietary fiber, 8 g sugar, 10 g protein, 8% vitamin A, 4% vitamin C, 35% calcium, 13% iron.

Baked Salmon with Peanut Butter Glaze

Servings: 4

• 1 pound salmon
• 1 teaspoon olive oil
• freshly ground pepper, to taste
• 1/4 cup peanut butter
• 2 teaspoons chili garlic sauce
• 1/4 cup 100 percent orange juice

1. Heat oven to 400° F and line baking sheet with aluminum foil. Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste. Bake salmon 15-20 minutes until cooked through.
2. In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
3. To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

Vegetarian Nourish Bowl

Servings: 4

• 1 cup large, diced butternut squash
• 16 ounces Brussels sprouts, halved
• 1 medium red onion, large diced
• 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained
• 1 head garlic (about 10 cloves), peeled
• 1 tablespoon olive oil
• freshly ground pepper, to taste
• 1 lemon, juiced
• 2 tablespoons water
• 1 teaspoon Sriracha sauce
• 1/4 cup peanut butter
• 1 cup cooked quinoa
• 1 tablespoon finely chopped peanuts

1. Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
2. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
3. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
4. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

• 1 can (13.6 ounces) unsweetened coconut milk
• 1 cup chicken broth
• 1-2 tablespoons red chili paste, to taste
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
• 1 pound shrimp, peeled and deveined

1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4 cup canned, unsweetened coconut milk
• 1/4 cup creamy peanut butter
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons red curry paste
• 1/8 teaspoon ground cayenne pepper
• 1-2 tablespoons hot water

Salad:

• 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2 cups shredded rotisserie chicken
• 1 cup shredded carrots
• 1 cup sliced pea pods
• 1 cup sliced red pepper
• 1 avocado, pitted and sliced
• 4-6 red radishes, thinly sliced
• 2 tablespoons chopped peanuts
• 2 tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Source: Uncle Ben's

Ingredients

Sun-Dried Tomato Salad Dressing

• 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
• 2/3 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons capers
• 3 cloves garlic
• 3 tablespoons Kikkoman Rice Vinegar

Salad

• 1/4 cup Kikkoman Thai Style Chili Sauce
• 4 cups rotini pasta, cooked
• 1/2 cup cucumber, peeled and seeded
• 1 cup cherry tomatoes
• 1 cup green bell pepper strips
• 1 4-ounce package feta cheese, crumbled
• 1 3.8-ounce can black olives, sliced and drained
• 3/4 cup chopped green onions
• 1/2 tablespoon chopped dill weed

Preparation

1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.

Serves

Servings 6

Source

Kikkoman

2008 Grand Prize winning recipe by: Edwina Gadsby of Great Falls, Mont.

Ingredients

• 3 large eggs, lightly beaten
• 1 tablespoon fish sauce or soy sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
• 1 1/2 cups frozen (thawed) or canned sweet corn kernels
• 1/2 cup thinly sliced green onions
• 3 tablespoons fresh chopped cilantro or Thai basil
• 1/2 cup all-purpose flour
• Canola oil for frying
• Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce

Preparation

1. In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
2. In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
3. Serve immediately with dipping sauce.

Serves

Makes 6 appetizer or first-course servings

Notes, Tips & Suggestions

Serve with a bottle of chilled Rías Baixas Albariño wine.

Source

Rías Baixas Albariño