Healthy Ingredient of the Week – Peanuts

Contrary to popular belief, peanuts are not nuts at all – they’re actually legumes, meaning they’re part of the same family as peas and beans.  Peanuts are often lumped in the same category as nuts like cashews and almonds due to their similar nutritional properties and the fact that they’re often consumed in similar ways.  Like other nuts, peanuts are high in protein and a good source of fiber and Vitamin E.  They’re an easy way to add protein and crunch to meals and snacks, like the two recipes below.

Crunchy Chutney Pork

1 pound boneless pork tenderloin
Black pepper, to taste
1 tablespoon peanut oil
⅓ cup bottled mango chutney or your choice of bottled fruit chutney or jam
⅓ cup finely chopped dry roasted unsalted peanuts


  1. Slice pork into ½-inch thick slices. Season pork lightly with pepper.
  2. Heat oil in skillet and gently sauté pork, turning once, about 6 minutes or until browned and cooked through, but still juicy.
  3. Add chutney or jam to pan and stir pork to coat. Cook 30 seconds.
  4. Using 2 forks, dip each piece of pork halfway into peanuts. Serve at once with brown rice and steamed vegetables. Serves 4.


Recipe adapted from the National Peanut Board 


Georgia Peanut Salsa

3 plum tomatoes, seeded and chopped
1 (8-ounce) jar picante sauce
1 (7-ounce) can white or shoepeg corn, drained
⅓ cup Italian salad dressing
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 green onions, thinly sliced
½ cup minced fresh cilantro
2 garlic cloves, minced
2½ cups unsalted roasted peanuts



  1. In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours.
  2. Just before serving, stir in peanuts. Serve with tortilla chips.


Recipe adapted from Taste of Home magazine, August/September 2007 

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