Tagged as: peanuts

Grilled Chicken Curry Flatbreads

Recipe by Ivy Odom of CookingLight.com   Servings: 4 Serving size: ½ flatbread   1/2 cup shaved carrot 2 teaspoons minced fresh ginger 1/2 cup rice vinegar 1/4 cup water 1 teaspoon granulated sugar 1 1/2 teaspoons curry powder 1 1/2 tablespoons olive oil, divided 1/2 cup plain whole-milk yogurt

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Peanut-Sesame Slaw with Soba Noodles

Recipe by Ivy Odom of CookingLight.com   Servings: 8   Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about

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Peanut Noodles with Chicken and Vegetables

Recipe by Diabetic Living Magazine Serving size: 1 cup 6 ounces dried multigrain spaghetti 1 16-ounce package frozen sugar snap stir-fry vegetable blend 3 tablespoons creamy peanut butter 1 tablespoon sugar 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ teaspoon crushed

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Sautéed Mustard Greens

Developed by Marcy Gaston, MS, RD, CD   Servings: 8 Serving size: ½ cup   1 ½ lbs mustard greens (or substitute kale or other leafy green) ¼ cup peanuts, roughly chopped 1 tablespoon olive oil 1 cup finely diced white onion 1 clove garlic, minced 1 ½ teaspoons Madras

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Mizuna Salad with Peanuts

Recipe by Katie Webster of HealthySeasonalRecipes.com   Servings: 4 Serving size: 2 cups   10 cups mizuna, cut into large bite-sized pieces, washed and spun dry ½ cup chopped chives ¼ cup salted peanuts ¼ cup unrefined peanut oil, such as Spectrum 3 tablespoons white vinegar 1 tablespoon Bragg Liquid

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