Making 5 Meals With Peanut Butter
If you only use peanut butter for toast, you’re leaving a lot of flavor on the table. With one jar, you can build quick, budget-friendly weeknight dinners that taste like you cooked all day.
Below you’ll find a versatile creamy peanut sauce and five fast ways to use it—no fuss, big payoff, and tons of room to customize. Think high-protein dinners, punchy noodles, sticky roasted veggies, and crunchy wraps that hold up beautifully for meal prep.
The One-Jar Peanut Sauce (Your 5-Meal Base)
This is the backbone of everything below: savory, sweet, tangy, and easy to tweak. It makes about 2½ cups—enough for five meals for two, or several hearty lunches.
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Ingredients
- 1 cup creamy peanut butter
- ⅓ cup soy sauce (or tamari for gluten-free)
- ¼ cup rice vinegar or fresh lime juice
- 2–3 tbsp honey or maple syrup
- 2 tsp toasted sesame oil
- 2–3 cloves garlic, finely grated
- 1–2 tsp fresh ginger, finely grated
- ½–¾ cup warm water (to thin)
- Optional heat: 1–2 tsp chili-garlic sauce or sriracha
Method
- Whisk everything except the water until smooth.
- Add warm water a little at a time until the sauce is pourable but still clings to noodles and veg.
- Taste and adjust: more lime for brightness, more soy for salt, more sweet for balance.
Make it yours
- Spicier: add extra chili-garlic sauce.
- Nut-free: swap sunflower seed butter or tahini.
- Lighter: increase water and citrus for a thinner, zingy dressing.
Five Quick Meals Using One Jar
1) Spicy Peanut Butter Noodles (15 minutes)
A weeknight hero and a reader-favorite style bowl.
You’ll need: 10–12 oz noodles (spaghetti, udon, rice), ¾ cup peanut sauce, chili flakes, sliced scallions, roasted peanuts, lime.
How to use the sauce: Toss hot noodles with sauce thinned with a splash of cooking water. Finish with lime, scallions, and a pinch of chili.
Protein & veg add-ins: shredded rotisserie chicken, tofu cubes, sautéed bell peppers, or snap peas.
Why it works: The starch from the pasta water emulsifies the creamy peanut sauce into a glossy coating—hello takeout-style noodles at home.
2) Chilled Sesame–Peanut Noodle Bowls (Great for Meal Prep)
Perfect cold lunch that never feels sad.
You’ll need: 10 oz rice noodles, ½ cup peanut sauce, 1 tbsp sesame seeds, cucumber ribbons, shredded carrots, edamame, cilantro.
How to use the sauce: Rinse noodles in cold water, shake dry, then toss with thinned sauce. Top with veg and sesame.
Make-ahead tip: Pack in lidded bowls; add cucumber and herbs just before eating for crunch.
3) Crispy Brussels Sprouts with Sticky Peanut Glaze (Sheet-Pan)
Caramelized edges + savory-sweet glaze = side or main.
You’ll need: 1½ lb Brussels sprouts (halved), 2 tbsp oil, salt, pepper, ⅓ cup peanut sauce, 1 tbsp honey, lime.
How to use the sauce: Roast sprouts at 425°F until deeply browned. Warm sauce with honey, toss with sprouts, and squeeze lime.
Serve with: rice or quinoa and a fried egg for a meatless weeknight dinner that feels special.
4) Quick Braised Pork (or Chicken/Tofu) Rice Bowls
Cozy and satisfying without a long simmer.
You’ll need: 1 lb thin-sliced pork shoulder (or chicken thighs or extra-firm tofu), 1 tbsp oil, ½ cup peanut sauce, ½ cup stock or water, steamed rice, scallions.
How to use the sauce: Brown protein in oil. Add sauce and stock; simmer 6–8 minutes until glossy and cooked through.
Serve with: rice, pickled veggies, and a sprinkle of peanuts.
Why it works: The stock loosens the sauce into a savory braise, delivering deep flavor fast.
5) Crunchy Peanut Slaw Wraps (No-Cook Dinner)
All texture, all freshness, zero stove time.
You’ll need: 4 cups coleslaw mix, ½ red bell pepper (thinly sliced), ¼ cup chopped herbs (cilantro/mint), ½ cup peanut sauce, 6–8 tortillas or lettuce leaves, rotisserie chicken or chickpeas (optional).
How to use the sauce: Toss slaw and peppers with sauce. Pile into tortillas or lettuce leaves; add protein if you like.
Meal-prep note: Keep slaw and wraps separate; assemble just before eating for maximum crunch and grab-and-go dinners.
Nutrition at a Glance
- A 2-tablespoon serving of peanut butter typically provides about 7g of protein plus mostly heart-healthy unsaturated fats for lasting fullness.
- For lighter options, thin the sauce with extra lime and water and use it as a lower-calorie peanut dressing over steamed veg or grilled proteins.
- Watching sodium? Use low-sodium soy sauce and taste before adding more.
Always check labels if you cook for someone with allergies. For peanut allergies, use sunflower seed butter or tahini and confirm products are made in peanut-free facilities.
Smart Swaps & Dietary Options
- Gluten-free: rice noodles + tamari.
- Vegan: maple syrup instead of honey; tofu, edamame, or crispy mushrooms for protein.
- Low heat: skip the chili and add extra lime for brightness.
- Extra veggies: shredded cabbage in noodles, grated carrot in rice bowls, or a handful of spinach tossed into hot pasta.
Storage & Meal Prep Tips
- Sauce: Refrigerate up to 1 week in a jar. It thickens as it chills—loosen with warm water and whisk before using. Freeze up to 3 months.
- Cooked noodles: Toss with a little neutral oil to prevent sticking. For cold bowls, dress just before serving for best texture.
- Roasted veg: Glaze sprouts right before serving so they stay crisp-edged.
Enjoy Watching This Video with a Similar Recipe
Source: About To Eat
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