Peanut Butter Recipes – Easy and Fast
The average American eats more than seven pounds of peanuts a year. Sixty percent of those tasty legumes come in the form of peanut butter. While we may adore the taste and convenience of peanut butter and jelly sandwiches, peanut butter is too versatile not to play around with other dishes. Explore peanut butter recipes easy to make and devour.
Jazz up any meal with a dollop of America’s favorite spread.
Peanut butter offers essential nutrients and is loaded with healthy fats. Plus, it makes for an interesting twist on meals that may have become boring. Wow guests and loved ones with peanut butter recipes easy and delightful on any palate.
Using peanut butter in new ways can add depth to traditional meals and snacks. Consider a swirl in brownies or a few tablespoons for pancakes. Some already scoop peanut butter into smoothies, but you can also add it to stews and soups for a bold sweetness that boosts other flavors as well.
Mix ginger, sesame oil, sriracha and lime juice in a nearly empty peanut butter jar. You can experiment with the measurements to discover which work best for your palate. Peanut butter recipes easy to make and enjoy can jazz up any salad.
Melt peanut butter and pour over popcorn. You can top with cinnamon and sugar for a sweet treat, or add paprika for a little kick.
Ree Drummond’s Peanut Butter Pasta
Peanut butter and pasta may seem like an odd pairing at first. However, the texture and creamy taste work together. Shake up your traditional spaghetti and meatballs with one of the best peanut butter recipes easy to make and share.
2 tablespoons vegetable oil or butter
8 boneless, skinless chicken thighs, cut into small pieces
1 teaspoon kosher salt
Freshly ground black pepper
12 ounces green beans, trimmed and halved
1 pound dried linguine
1/2 cup canned coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot chili oil
Juice of 1 lime plus 1 lime cut into wedges
2 tablespoons chopped fresh ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh cilantro leaves and tender stems, chopped
- Sprinkle thawed chicken with salt and pepper.
- Coat the bottom of a skillet in vegetable oil or butter.
- Turn the heat to medium.
- Add the chicken to the skillet and brown for about eight minutes.
- Sauté the green beans until slightly browned, around two minutes.
- Boil the pasta in a separate pot.
- In a medium bowl or in a large measuring cup, whisk the coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice and water.
- Set aside the sauce.
- In the skillet, add the ginger and garlic. Cook for one minute.
- Add the curry powder.
- Pour the sauce into the skillet and cook until the sauce boils for around four minutes.
- Drain the pasta and pour into the skillet.
- Garnish with peanuts, cilantro and lime wedges before serving hot.
1 tablespoon creamy peanut butter
1 slice crusty white bread
2 tablespoons shredded cooked pork
1 teaspoon sriracha chili sauce
Thinly sliced jalapeno pepper
- Generously spread peanut butter over bread.
- Layer with pork and chili sauce.
- Sprinkle with curry powder.
- Top with jalapeno.
After a cold day or when you don’t want to make a big deal out of cooking, this soup will satisfy. You do not need to do the extra step of pureeing the soup.
3 cups peeled and cubed butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced sodium soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro
Chopped salted peanuts
- Combine all ingredients except fresh cilantro and salted peanuts in your slow cooker.
- Cook on low for 6 hours.
- Puree the soup if a creamier texture is desired.
- Garnish with cilantro and peanuts.
Zucchini is one of lowest calorie vegetables. It also has more potassium than a banana. You can pair it with chicken for a hearty dish.
2 medium zucchini, cut diagonally into 1/2-in. slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
3 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
1 tablespoon creamy peanut butter
1 teaspoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup shredded cooked chicken
2 tablespoons finely chopped red onion
Julienned carrot and chopped fresh cilantro
- Heat the oven to 350 degrees.
- Place the zucchini in a grilling pan and cover.
- Grill for 5 minutes on each side.
- Place the topping ingredients, except chicken and onion, in a saucepan and boil.
- Simmer for 5 minutes.
- Stir in the chicken and onion.
- Cook thoroughly.
- Top the zucchini slices with the chicken.
- Serve with carrot and cilantro garnish.
Kabobs are a kid-friendly snack, lunch and dinner option. You can reduce the kick of the spice if little ones are not a fan. Peanut butter recipes easy to decrease or increase kicks will make fans of little ones.
1/4 cup reduced fat creamy peanut butter
3 tablespoons reduced sodium soy sauce
4-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Combine all ingredients except onion and chicken breast in a small bowl.
- Set aside 3 tablespoons for sauce and pour the rest into a resealable bag.
- Place the onion and chicken to the bag.
- Refrigerate overnight.
- Remove the chicken from the bag and stick on skewers.
- Grill the chicken and brush with the sauce that has been set aside in step 2.
Hummus is a great way to get extra protein in any day. The chickpeas and peanuts in this recipe pack a double punch that will fight any 2 p.m. slump. Set out a tray of veggies for kids and adults to snack on.
1 (15-ounce) can chickpeas, drained and rinsed
2 heaping tablespoons peanut butter
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon smoked paprika
- Place the chickpeas in a blender and blend until fine.
- Add the peanut butter and oil, blending until combined.
- Sprinkle the salt, pepper and paprika.
To receive FREE phone service, you first must be approved through the National Verifier. You can bring your own phone and keep your number to experience our 5G network coverage. We will ship you a FREE SIM Card Kit so you can get UNLIMITED talk & text if you already participate in government programs such as SNAP and Medicaid. Once approved, you can begin the phone activation process to receive FREE phone service online.
Invite loved ones over for a unique meal or share your photos with you followers with 3 Gigs of Data, plus UNLIMITED talk & text from Q Link Wireless.