Delicious Recipies using Nuts have become a daily consumable in modern days. People have started to consume nuts to make themselves healthy and fit. The nutritional contents of the nuts have created a separate fan base to take nuts on a daily basis.
Going to the next level, Nuts enthusiasts have started to prepare food including different types of nuts. The most common varieties of nuts used for recipes are Cashews, Almonds, and Pistas. Let’s now see the unique recipes made out of nuts.
Ginger-Cashew Chicken Salad
Ginger-Cashew Chicken Salad is a recipe that can be cooked without much effort, and one of the dishes that even a mature cook could nail.
- 1/2 cup cider vinegar
- 1/2 cup molasses
- 1/3 cup canola oil
- 2 tablespoons minced fresh gingerroot
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 8 ounces fresh baby spinach (about 10 cups)
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup shredded red cabbage
- 2 medium carrots, shredded
- 3 green onions, thinly sliced
- 2 cups chow mein noodles
- 3/4 cup salted cashews, toasted
- 2 tablespoons sesame seeds, toasted
In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate for at least 3 hours. Cover and refrigerate the remaining marinade.
Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.
Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots, and green onions on top. Sprinkle with chow mein noodles, cashews, and sesame seeds. Stir reserved molasses mixture; drizzle over salad. Serve immediately.
1-1/2 cups: 379 calories, 18g fat (3g saturated fat), 47mg cholesterol, 533mg sodium, 33g carbohydrate (16g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1-1/2 starch, 1 vegetable.
Peach Cobbler Dump Cake
This recipe is one of the favorite snacks for many of us. Personally, this almond stuffed cake is as tasty as possible, as well as, as healthy as possible.
2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter
Preheat oven to 350°. Pour 1 can of peaches into a greased 13×9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.
Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
1 serving: 234 calories, 11g fat (5g saturated fat), 16mg cholesterol, 242mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 2g protein.
Cranberry-Pistachio Sticky Buns
Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn’t be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.
1 cup chopped pistachios
1/2 cup dried cranberries
1 teaspoon ground cinnamon
24 frozen bread dough dinner rolls, thawed
1/2 cup butter, cubed
1 cup packed brown sugar
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
1/2 teaspoon orange extract
Sprinkle pistachios, cranberries, and cinnamon in a greased 13×9-in. baking dish. Arrange rolls in a single layer on top.
In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.
1 sticky bun: 225 calories, 8g fat (3g saturated fat), 10mg cholesterol, 283mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.