I’m (Regina) not ashamed to admit that I’ve eaten plenty of peanut butter sandwiches for dinner. Not only is it a satisfying treat its got just the right combination of protein, fat, fiber vitamins and minerals to justify the calorie investment. Peanut butter is what I call a power pantry item because it’s always available and can do a lot more than act as a spread for bread.
A spoon of this nut butter can be added to oatmeal for a boost of protein, used as a base for salad dressing, stirred into a combination of yogurt and coconut milk to use as a marinade for chicken or tossed with some Asian condiments to make peanut noodles like the recipe below. If you want to make it heartier just top with shredded chicken, tofu cubes or grilled shrimp. You can print the recipe below too.
Be sure and listen to the podcast: Is it now ok to give your infant peanuts?
- ⅓ cup chunky peanut butter
- ¼ cup reduced-sodium vegetable broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons hoisin sauce
- ⅓ cup warm water
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sesame oil
- 1 clove garlic, finely chopped
- 1 tablespoon grated ginger
- 3 green onions, sliced
- 1 shredded carrot
- 1 red pepper sliced
- 1 cup shredded red cabbage
- 12 ounces, whole-wheat spaghetti
- In a medium bowl whisk together peanut butter, vegetable broth, soy and hoisin sauces, water, vinegar, oil, garlic and ginger. In a large bowl add onions, carrots, peppers and cabbage.
- Make noodles according to package directions, drain and toss with vegetables. Pour peanut sauce over mixture and toss until noodles and vegetables are coated.
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