Peanut Berry Waffles

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup peanut flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 4 egg whites
• 1/4 teaspoon salt
• 2 cups skim milk
• 1/2 cup unsalted, dry roasted peanuts, finely chopped
• Cooking spray
• 1 cup fresh or frozen blueberries

Buffalo Chicken and Potato Casserole

 

 

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes

8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce (I used Franks)

Topping:

2 c. Cheese (I used a Fiesta blend)
1 c. crumbled bacon (I used fully cooked)
1 c diced green onion

Crispy Peanut Kale Chips

Ingredients

• 1 10-ounce bunch curly kale, stems trimmed
• Cooking spray
• 1/2 cup unsalted, dry roasted peanuts, finely chopped
• 1/4 cup ground flax seed, golden or brown
• 1/2 teaspoon low sodium jalapeño or chipotle seasoning or 1/4 teaspoon salt
• 2 egg whites

Preparation

1. Preheat oven to 400°F.
2. Rinse kale under cold water. Dry well with paper towels or dry dish towel.
3. Coat two baking sheets with cooking spray.
4. Place peanuts, ground flax and seasoning or salt on sheet of wax paper. Mix with your fingertips.
5. Place egg whites in large bowl and whisk until foamy with a wire whisk, about 10 seconds. Dip edges of kale leaves into egg then press into peanut mixture. Transfer kale leaves to baking sheets; spread out so leaves aren't touching. Coat tops of leaves with a layer of cooking spray.
6. Bake 10 to 12 minutes, until leaves crisp and peanuts are golden. Cool 1 minute before serving.
Source

National Peanut Board



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Chicken Shepheard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Dr. Pepper Pulled Pork

Ingredients

2½-3	lb pork butt (also known as a pork shoulder)
24	oz. (2 cans) Dr. Pepper
1	medium onion, cut in quarters and then again in half
2	garlic cloves, minced
1½	teaspoons dry ground mustard
¼	teaspoon cayenne pepper
	Salt and black pepper to taste
¼	cup apple cider vinegar
3	tablespoons Worcestershire Sauce
	Barbecue Sauce of choice

Grapefruit Tart with Cardamom Cream

Ingredients

• 1 1/2 cups whole milk
• 5 cardamom pods, crushed
• 5 extra-large egg yolks, room temperature
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon orange blossom water
• 1 tablespoon Florida grapefruit zest
• Pinch Kosher salt
• 1 tablespoon heavy cream
• 1 refrigerated pie crust
• 3 ruby red Florida grapefruit, peeled, white pith removed, cut into segments
• Maldon smoked salt, for sprinkling

BBQ Roasted Pork Tenderloin Stuffed with Braised Collard Greens & Caramelized Onions

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/4 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/8 teaspoon sea salt to taste
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken stock
• 1/2 cup stout beer or 1 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 pound collard greens, washed and cut
• 1 tablespoon no-fat cream cheese
• 1 teaspoon hot sauce
• 1 pound pork tenderloin
• 1 1/2 cups any jarred BBQ sauce
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