(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

1. In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.
2. Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.
3. Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.
4. 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.
5. Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.
6. 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)

1. 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.
2. 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

1. To make crust: In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.
2. In skillet, melt butter. Add pretzel mixture until combined with butter.
3. Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.
4. To make filling: In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.
5. In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.
6. Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.
7. Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.
8. Before serving, sprinkle with sea salt.

Source:

Georgia Peanut Commission

(Family Features) Fresh, flavorful ingredients take springtime meals to another level, and it’s hard to top seafood as a seasonal favorite. Skip the wait at restaurants and instead create your own savory seafood dishes by taking advantage of easy-to-make recipes.

While takeout may be an easy option, the satisfaction of enjoying a delicious, home-cooked meal like Shrimp Pad Thai with Jasmine Rice can make you feel like you’re enjoying a restaurant-quality dinner. Next time you’re craving Asian cuisine, swap out traditional rice noodles for this version with Jasmine rice as an aromatic, quick-cooking solution for your own spin on a classic.

Take the guesswork out of cooking rice with an option like Success Boil-In-Bag Rice, which offers a heat safe, BPA-free and FDA-approved solution for fluffy, flavorful rice that cooks up perfectly. The high-quality grains are quick, easy, mess-free and ready in 10 minutes, so you can enjoy hassle-free dishes such as Successful Crab and Rice Cakes.

These crispy crab cakes come together easily and are served with a zesty, homemade aioli that tastes just like you’re on the coast. If you’re new to making crab cakes, it’s simpler than it may seem – just cook rice beforehand so it can cool then mix in beaten eggs, seafood and seasonings. Refrigerating and resting the mixture helps it hold together before frying to a mouthwatering golden brown for a delicious appetizer, snack or side dish.

Visit SuccessRice.com to find more springtime meal ideas.

Shrimp Pad Thai with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 3 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons canola oil, divided
• 1 egg, lightly beaten
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 3 green onions, thinly sliced
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons dry roasted peanuts, chopped
• 4 lime wedges

1. Prepare rice according to package directions. Set aside.
2. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
3. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve.
4. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.
5. Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Successful Crab and Rice Cakes

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Crab Cakes:

• 1 bag Success Brown Rice
• 2 eggs
• 1 pound lump crabmeat
• 2 tablespoons seafood seasoning
• 2 tablespoons olive oil

Aioli:

• 1/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1 lemon, zest and juice only
• lemon wedges (optional)

1. To make crab cakes: Prepare rice according to package directions. Allow to cool.
2. In medium bowl, beat eggs lightly. Stir in rice, crabmeat and seafood seasoning; mix well. Refrigerate 5 minutes. Shape mixture into eight patties.
3. In large, nonstick skillet over medium heat, heat oil. Working in batches, carefully place patties in skillet. Cook 5 minutes on each side, or until golden brown. Transfer to paper towel-lined plate.
4. To make aioli: Stir together mayonnaise, garlic, lemon zest and lemon juice.
5. Serve aioli with crab cakes and garnish with lemon wedges, if desired.

Source:

Success Rice

(Family Features) One of the great myths of healthy eating is that it’s expensive. Making healthier choices can actually save you money when you know how to shop smart.

To help encourage healthier communities, the American Heart Association and Aramark have simple tips to keep in mind as you seek out affordable, nutritious and tasty food options for your family:

• Shop with a plan in mind. Taking a list to the store helps limit impulse purchases, but it’s OK to make smart swaps while shopping if items you’d normally use are on sale.
• Consider your fruit and veggie options. Locally grown, seasonal fruits and vegetables are often reasonably priced for recipes like this Mediterranean Chicken and Grain Bowl. Canned and frozen options, meanwhile, can be just as nutritious as fresh options.
• Cook once, eat twice. Choose recipes that make enough food to enjoy fresh for one meal and as leftovers later, such as this four-serving Curry-Spiced Tofu with Asian Vegetables.
• Buy in bulk. Look for items with long shelf lives like whole grains and non-perishables such as canned beans and vegetables.
• Focus on dishes with limited, common ingredients. They are easy to prepare and allow you to avoid purchasing items like rarely used spices.
• Develop a budget. Assess your current food expenses each week. Multiply by the number of weeks that month to find your monthly food budget and determine if this fits with your other monthly expenses.

Find more recipes and tips to make healthy meals more affordable at fyp365.com or heart.org/healthyforlife.

Mediterranean Chicken and Grain Bowl

Recipe courtesy of Aramark
Servings: 6

• 8          ounces farro or brown rice
• 6          cups spinach, stems removed
• 1 1/2    cups diced seedless cucumbers
• 1 1/2    diced tomatoes
• 6          thin slices red onion   
• 3          cups cauliflower florets
• 3/4       cup balsamic vinaigrette
• 3          cups cooked skinless chicken breast, visible fat discarded
• 6          tablespoons fat-free or low-fat crumbled feta cheese
• 3          tablespoons kalamata olives

1. Cook farro according to package instructions.
2. On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower.
3. Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings. 

Nutritional information per serving: 342 calories; 12 g total fat; 52 mg cholesterol; 551 mg sodium; 35 g carbohydrates; 4 g fiber; 8 g sugars; 25 g protein.

Curry-Spiced Tofu with Asian Vegetables

Recipe courtesy of the American Heart Association
Servings: 4

• 12        ounces light, extra-firm tofu, drained and patted dry, cut into four slices
• 1          tablespoon, plus 1 1/2 teaspoons, curry powder, divided
• 12        ounces packaged fresh stir-fry vegetables
• 1          tablespoon water
• 2          teaspoons canola oil
• 1          teaspoon toasted sesame oil
• 1          large onion, cut into 3/4-inch wedges
• 4          large garlic cloves, minced
• 1/4       cup light coconut milk
• 1/4-1/2             teaspoon chili garlic sauce

1. Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.
2. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water.
3. In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm.
4. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently.
5. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly.
6. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein.

Source: American Heart Association/Aramark