Quick Family Meals Filled with Flavor. When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.
Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.
For faster, family-friendly dinner ideas, visit auntnellies.com and READsalads.com.
Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Servings: 4
Pickled Beet Salsa:
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 tablespoons chopped red onion
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sour cream
- 1 tablespoon jalapeno mustard
- 4 soft flour tortillas (6 inches)
- 2 cups fresh arugula
- 2 cups chopped cooked rotisserie chicken (hot or cold)
- 1/4 cup crumbled queso fresco cheese
- To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
- In small bowl, stir together sour cream and mustard; set aside.
- On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.
3 Bean and Steak Salad
Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 2
- 1 can (15 ounces) READ 3 Bean Salad
- 1 ribeye or top sirloin steak (about 8 ounces)
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon plain fat-free yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
- Heat cast-iron skillet or other heavy skillet over medium-high heat.
- Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
- In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
- In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
- To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
- Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.
SOURCE:
Seneca Foods
http://www.readsalads.com/
https://ardelles.com/a-sweet-summery-treat-pineapple/
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Nutritious ideas for flavor-filled family meals
Peanut-Powered protein great 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.
Peanut-Powered protein
Find more recipe ideas for meals throughout the day at gapeanuts.com.
Peanut Power Bowl
Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut CommissionPrep time: 15 minutesServings: 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
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.
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 CommissionPrep time: 30 minutesCook time: 15 minutesServings: 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
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.
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 CommissionPrep time: 20 minutesCook time: 35-40 minutesServings: 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
Heat oven to 350° F. Butter four 4-ounce ramekins.
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.
In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
Substitution: Whole wheat rolls may be used in place of brioche or challah bread.
Peanut Butter Squares
Recipe courtesy of Southern Peanut GrowersPrep time: 20 minutesCook time: 20 minutesYield: 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
Heat oven to 350° F. Spray 13-by-9-inch pan with nonstick cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
Bake 15-20 minutes, or until set.
Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
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.
Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer.
Refrigerate 30 minutes, or until firm. Cut into bars and serve.
SOURCE:Georgia Peanut Commission
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