Honey Nut Snap Peas Recipes

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HONEY-NUT SNAP PEAS



Honey-Nut Snap Peas image

From Betty's Soul Food Collection... Peanuts and peas make a honey of a 10-minute side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 6

4 cups frozen sugar snap peas
2 tablespoons water
1/2 cup peanuts or pine nuts
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon yellow mustard

Steps:

  • In 1 1/2-quart microwavable casserole, place sugar snap peas and 2 tablespoons water. Cover; microwave on High 6 to 9 minutes, stirring once halfway through cooking, until peas are crisp-tender. Drain.
  • Add peanuts, butter, honey and mustard; toss gently to mix. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 9 g, TransFat 0 g

HONEY-GLAZED PEA PODS & CARROTS



Honey-Glazed Pea Pods & Carrots image

I love fresh cooked carrots and pea pods. Put together with the honey glaze makes me like them more!

Provided by keen5

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup water
2 cups carrots, diagonally sliced 1/4 inch (4 medium)
8 ounces fresh pea pods, washed,remove tips and strings or 2 (6 ounce) packages frozen pea pods
3 tablespoons butter or 3 tablespoons margarine
1/2 teaspoon cornstarch
2 tablespoons honey

Steps:

  • In 2-qt saucepan bring water to a full boil.
  • Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes).
  • Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes).
  • Drain; set aside.
  • In same pan melt butter; stir in cornstarch.
  • Add carrots, pea pods and honey.
  • Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).

NUTTIN' HONEY PEAS



Nuttin' Honey Peas image

What's for dinner? Oh, nuttin' honey. With peas. Although this recipe does have honey, it will not help keep your peas on your knife. So you'll have to bite the bullet and use a spoon this time, like normal folks. G'head, it's worth it.

Provided by ThatBobbieGirl

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

20 ounces frozen peas
salt and pepper
4 tablespoons butter (not margarine)
2 tablespoons honey
4 tablespoons chopped pecans

Steps:

  • Cook peas according to package directions just until tender, but not mooooooooshy.
  • Meanwhile, in skillet, melt butter.
  • Stir honey into butter.
  • Drain cooked peas and transfer to preheated serving dish.
  • Salt& pepper according to your taste.
  • Pour honey butter over top.
  • Sprinkle with chopped pecans.
  • Toss lightly and serve immediately.
  • This does not reheat well-- the sauce develops an off color.
  • Tastes fine, looks funky.

Nutrition Facts : Calories 170.4, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 120.5, Carbohydrate 15, Fiber 3.7, Sugar 8.4, Protein 4.4

HONEY-MUSTARD TURKEY WITH SNAP PEAS



Honey-Mustard Turkey with Snap Peas image

Packed with flavor from a convenient marinade, this easy veggie-packed dinner will become a favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 4

1 lb uncooked turkey breast slices, about 1/4 inch thick
1/2 cup Dijon and honey poultry and meat marinade
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
2 cups frozen sugar snap peas

Steps:

  • Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
  • Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
  • Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

CASHEW CHICKEN WITH SNAP PEAS



Cashew Chicken with Snap Peas image

Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
1 pound skinless, boneless chicken breasts, diced
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons finely grated fresh ginger
2 cloves garlic, grated
2 tablespoons vegetable oil
8 ounces sugar snap peas, trimmed
1/2 cup roasted unsalted cashews

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams

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