Ever since I got my PB2, I’ve been trying to think of ways to use it. In case you haven’t heard, PB2 is a powdered peanut butter that you can mix water to eat any way you’d eat regular ol’ peanut butter, or add to recipes. Two tablespoons has just about 50 calories and 2 grams of fat -remarkably less than two tablespoons of the real stuff. This could just be a peanut-butter-loving-dieter’s dream. (And I know it sounds like what I’m describing must be artificial, but it’s not at all – I’ll let you read more about it on the website.) As wonderful as it sounds, I was actually hesitant to order it. Why? Real peanut butter is a source of good fat, and I actually have trouble getting enough of that in my diet. So adding a tablespoon of peanut butter to my cottage cheese, protein shake, or oatmeal is really good for me. But sometimes the added calories of peanut butter are just too much – one example is when I’m making a peanut butter sauce, like in my thai chicken pizza or chicken broccoli peanut pasta. I managed to make these dishes pretty healthy even with real peanut butter, but much of that is due to adjusting the other ingredient amounts to balance out calorie-dense peanut butter. With PB2, I could probably enjoy even a bit more protein and vegetables in these meals and still end up with less calories overall.
1 green chili or jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 tbsp rice vinegar
2tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
freshly ground salt & pepper, to taste
about 1 cup diced pineapple (150gm)
about 1 cup julienned jicama (100gm)
10oz boneless, skinless chicken breast
1 tbsp brown sugar
2 tbsp reduced sodium soy sauce
2 tsp grated fresh ginger
1 lime, juiced and zested
pinch of crushed red pepper
2 garlic cloves, minced
3 tbsp PB2, mixed with a little water
1 tbsp low-sodium soy sauce
1 tbsp seasoned rice vinegar
1 tbsp chili paste with garlic
1/2 teaspoon sugar
10 leaves Boston Bibb lettuce, washed and dried
Combine all of the slaw ingredients in a large bowl and chill until ready to serve.
For the chicken sate, combine the brown sugar, soy sauce, ginger, red pepper, and garlic. Slice the chicken into thin strips and toss with the marinade in a bowl or shallow baking dish. Let marinate for 10 minutes at room temperature, or up to an hour in the refrigerator. Meanwhile, whisk together the peanut sauce ingredients.
Preheat grill over low heat. Remove the chicken from the marinade and discard marinade. Grill for about 5 minutes per side, or until cooked through.
Arrange the lettuce leaves, grilled chicken strips, and pineapple-jicama slaw on a serving platter and along with the dipping sauce, and enjoy!
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 4.2 g
Cholesterol: 82.2 mg
Sodium: 1,688.4 mg
Total Carbs: 40.0 g
Dietary Fiber: 5.7 g
Protein: 41.6 g