Bring Loved Ones Together at Mealtime with Protein-Packed Peanuts

(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, peanuts can take center stage at the family table when it’s time to recharge. 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. 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 In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery. Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored. Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low. 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. Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed. 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) 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. 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.