Fast and Healthy Peanut Recipes the Whole Family Will Love

Fast and Healthy Recipes the Whole Family Will Love

Having to stay indoors can be tough on a family—but with the right recipes, you can turn every mealtime into a fun way to teach kids about how delicious eating healthy can be! We gathered 10 of our favorite easy, nutritious, peanut-powered recipes to help deliver crowd-pleasing dishes that can also please any budget. Hungry for more? Then check out our other peanut meal, snack and dip ideas!



Peanut Butter and Jelly Pancakes

SERVES 8 (3 pancakes per serving)

Our favorite sandwich transforms into our new favorite breakfast!

1 1/2 cups all-purpose flour
1/4 cup light peanut flour (28%) or 1/4 cup of all-purpose flour as substitute
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 large eggs
2 cups low fat buttermilk
1 cup seedless raspberry jam
1/2 cup chopped unsalted roasted peanuts (optional)




Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.

Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.

Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving. Sprinkle some crushed peanuts on top for extra crunch and peanut buttery goodness.



Nutrition Information:
Calories: 312, Protein: 9g , Carbohydrates: 55g, Fiber 1g, Fat: 7g,
Saturated Fat: 2g, Cholesterol: 49mg,
Sodium: 332mg




Rise and Shine Peanut Butter and Banana Smoothie

Serves 1
What a great, healthy way to start your day! This smoothie has the protein-carbohydrate balance that keeps hunger at bay—along with lots of other beneficial nutrients.


1 medium ripe banana, frozen
1/2 cup fat free plain Greek yogurt
1/4 cup skim milk
1 tablespoon honey
1 tablespoon creamy peanut butter
1/4 teaspoon vanilla extract
3 ice cubes





Combine the banana, yogurt, milk, honey, peanut butter, vanilla extract and ice cubes in a blender.

Blend on high until smooth about 1-2 minutes.



Nutrition Information:
Calories: 310
Protein: 17 g
Carbohydrates: 46g
Fiber: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 1mg
Sodium: 145 mg




Overnight Apple Peanut Butter Oatmeal

Serves 4

Wake up to the enticing smell of nutty oatmeal! This oatmeal can be reheated in the microwave the next day; you may need to thin it with a little water or milk.

1 cup steel cut oats
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 medium apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup chopped unsalted roasted peanuts (optional)




Coat the inside of a 5-6 quart slow cooking with cooking spray.

Combine the oats, sugar, extract, cinnamon, salt and 3 1/4 cups water in the slow cooker. Add the peanut butter and whisk to incorporate. Stir in the apples, cover and cook on low heat 8 hours.

Incorporate the somewhat crusty oatmeal stuck to the sides and bottom by stirring for 2-3 minutes. Serve warm. Sprinkle some crushed peanuts on top for extra crunch and peanut buttery goodness.



Nutrition Information:
Calories: 326
Protein: 9g
Carbohydrates: 52g
Fiber: 7g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 231mg


Peanut Butter and Strawberry Quesadillas

Serves 1
These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!

2 (8-inch) whole wheat flour tortillas
4 tablespoons creamy peanut butter
1/8 teaspoon ground cinnamon
1 cup strawberries, hulled and sliced




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.



Nutrition Information:
Calories: 336
Protein: 12g
Carbohydrates: 35g
Fiber: 7g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 471mg




Apple Bacon Peanut Butter Stacks

Serves 4
This fun and delicious lunch will please kids and adults alike.

6 slices center cut bacon
2 large gala apples, about 1 pound, cored
8 tablespoons creamy peanut butter
4 ounces thinly sliced deli turkey breast




Heat a medium nonstick skillet over medium and add the bacon; cook, turning once until crisp, 7-8 minutes. Transfer bacon to a plate covered with paper towel to drain. When cool, cut into 2 to 3-inch strips.

Trim off the bottom 1/4 of the apples and cut each in 6 slices. Spread the top of 8 slices each with1 tablespoon peanut butter. Divide the turkey over 4 of the peanut-butter topped slices; top the other four with the bacon strips.

Build the stacks: start with a turkey-topped apple slice; place a bacon-topped slice on top, and finish with a “plain” apple slice.



Nutrition Information:
Calories: 300
Protein: 16g
Carbohydrates: 20g
Fiber: 4g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 21mg
Sodium: 534mg

Dinner and Sides

Mediterranean Grain Medley with Peanuts

8 Portions

A heart healthy mediterranean salad with ancient grains, fresh vegetables and peanuts. Heart healthy. Vegetarian. High protein.

3 Tbsp. Peanut oil
2 Garlic cloves, minced
½ tsp. Hot pepper flakes
½ Red bell pepper, diced
1 Yellow squash, diced
8 oz. Snap peas
2 cups Beluga lentils or brown lentils, pre-cooked
1 cup Jasmine rice, pre-cooked
1 Ginger, 2-inch piece, grated
1 cup Peanuts, plain, roasted
1 bunch Green onions
Salt to taste
Lime juice To taste
Cilantro As needed for garnish  




Heat a sauté pan and add peanut oil.

Add garlic and pepper flakes, cook for 30 seconds.

Add bell pepper and squash, sauté for 3-4 minutes.

Then add snap peas and cook for an additional minute.

Add lentils, rice, ginger, lime juice and salt, mix well.

Heat the grains for 1 minute then toss in the peanuts and green onions.

Serve warm, enjoy!



Nutrition Information:
Per Serving:
Calories: 348
Total fat: 15g (saturated fat 2g, calories from fat 135)
Cholesterol: 0mg
Sodium: 6mg
Potassium: 748mg
Carbohydrates: 40g
Fiber: 13g
Protein: 18g
Sugar: 5g
Vitamin A: 3% DV
Vitamin C: 40% DV
Calcium: 5% DV
Iron: 33% DV




Southern Peanut Coleslaw

Cool off with this new protein-packed take on a summer favorite. Vegetarian. Dairy Free.

2 x14 oz bags coleslaw mix
2 red onions, thinly sliced
1/2 cup peanut butter
2 teaspoons Worcestershire sauce
1 cup cider vinegar
2 garlic cloves
1/2 teaspoon celery seed
1 cup brown sugar
1 cup peanut oil
1/4 teaspoon cayenne
1 tablespoon salt
1 tablespoon black pepper
1/2 cup peanuts, roasted, coarsely chopped
1/4 cup parsley, coarsely chopped




Slice onions and combine with bagged coleslaw mix.

Prepare dressing in a food processor by combining peanut butter, Worcestershire sauce, vinegar, sugar, cayenne, celery seed and garlic.

With the machine running, pour in the oil in a thin stream to form a thick creamy dressing.

Season with salt and pepper, pulsing to machine to combine.

Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.



Peanut Butter Chicken

8 Servings

This quick and easy recipe is sure to become a weeknight favorite!

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



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

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


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 Granola

Serves 18

We all love granola sprinkled on yogurt, ice cream and fruit, but it also turns a simple green salad into a special dish. Make a big batch and keep it in a covered container in the pantry—or use it to fill mason jars for a lovely hostess gift.


4 1/2 cups old fashioned rolled oats
3 ounces lightly salted peanuts, about 3/4 cup
3/4 cup quinoa, rinsed and drained
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup maple syrup
3 tablespoons light brown sugar
2 tablespoons peanut oil
4 teaspoons vanilla extract
1/2 cup dried tart cherries




Preheat the oven to 325°F. Coat a large rimmed baking sheet with cooking spray. Combine the oats, peanuts, quinoa, cinnamon, allspice and salt in a large bowl.

Combine the maple syrup, sugar, oil and extract in a separate bowl. Pour the maple mixture over the oat mixture and toss well to combine. Spread in an even layer over the prepared baking sheet.

Bake in the center of the oven, stirring every 10 minutes, until lightly toasted, 34-36 minutes. Remove from the oven and stir in the dried cherries. Cool completely and store in an airtight container.

Nutrition Information:
Per Serving:
Calories: 187
Protein: 5g
Carbohydrates: 29g
Fiber: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0
Sodium: 43mg




Peanut Butter Oatmeal Energy Balls

3 Dozen

Make a double batch and freeze the extras.

1 cup pitted medjool dates or 1 cup prunes
2 cups quick rolled oats
1 cup smooth peanut butter
½ cup maple syrup
1 tsp vanilla extract
Pinch of salt
3/4 cup crushed peanuts
Dust in cocoa or drizzle with melted dark chocolate




Process rolled oats in food processor until flour consistency

Add all remaining ingredients and blend until combined into a dough

Use a small ice cream scoop or melon baller to scoop batter.

Roll in hands until smooth ball.

Roll in crushed peanuts then dust with cocoa or drizzle with chocolate

Store in the fridge or freeze on cookie sheet and then store in airtight container in freezer.


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