Peanut butter

Sesame Peanut Sauce Spaghetti
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Sesame Peanut Sauce Spaghetti

INGREDIENTS

serves 3-4

  • 8oz gluten free spaghetti or ramen noodles
  • 3 Tablespoons peanut butter
  • 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1 Tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Siracha chili sauce
  • 1/4 teaspoon ground ginger
  • 1 small clove garlic, pressed or minced
  • 1 lime, sliced in half, one half sliced into wedges
  • 2 green onions, chopped
  • Green beans in bite size pieces
  • 3 Tablespoons roasted peanuts, minced
  • Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds

DIRECTIONS

  1. Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
  2. Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
  3. Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
  4. Scoop into bowls then serve with lime wedges and toppings.
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Peanut Butter Swirl Brownies

This looks good,  I like peanut butter and Lyn likes chocolate. What do I hear Lyn saying honey could you…..

peanut-butter-brownies_medium

For a decadent low-calorie dessert, check out this Peanut Butter Swirl Brownies recipe. Only 162 calories per serving, this treat uses reduced-calorie margarine, brown sugar, egg substitute, and 25% less-fat peanut butter.

Prep time: 22 minutes
Cooking time: 25 minutes Total time: 47 minutes
Ease of prep: Easy
Makes 16 Servings Portion
Size: 1/16 of recipe

Ingredients

  • 6 Tbsp reduced-calorie stick margarine, melted
  • 1 1/4 cup(s) brown sugar, firmly packed
  • 1/2 cup(s) frozen egg substitute, thawed
  • 1 tsp vanilla extract
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa
  • 1/4 cup(s) 25% less-fat creamy peanut butter
  • vegetable cooking spray

How

  • Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat with electric mixer on medium until thoroughly combined. Add vanilla; beat well.
  • Combine flour, baking powder and salt; add to sugar mixture, stirring well.
  • Divide batter in half. Stir cocoa into one half; stir peanut butter into other half. (Peanut butter mixture will be thick.
  • Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350°F for 25 minutes or until a wooden stick inserted in center comes out clean.
  • Remove from oven, and let cool completely on a wire rack.
From Jenny Craig