Rachel Ray sometimes gets a bad rap, but I really enjoy her recipes. They’re fast and easy and don’t often require many ingredients. However, they’re not always the healthiest meals, so I often “trade -up” her recipes by using more nutritious ingredients.
Recently, I traded-up her recipe for Peanut Chicken. I think it came out really well! 
Before
Ingredients:
- 3/4 cup water
- 2/3 cup Skippy Super Crunchy (NuVal score: 20)
- 1/4 cup extra-virgin olive oil (NuVal score: 11)
- 1 pound cubed Boneless Chicken Breast (NuVal score: 39)
- 1 cup shredded carrots
- 1/2 cup chopped scallion whites
- 1/4 cup chopped scallion greens
- Cooked white rice (NuVal score: 20)
After
Ingredients:
- 3/4 cup water
- 2/3 cup Teddie Super Chunky (NuVal score: 38)
- 1/4 cup canola oil (NuVal score: 24)
- 1/2 pound for Shrimp (NuVal score: 75)
- 1 cup shredded carrots
- 1/2 cup chopped scallion whites
- 1/4 cup chopped scallion greens
- Cooked brown rice (NuVal score: 82)
Directions:
- In a small bowl, whisk together 3/4 cup water and the peanut butter. In a large skillet, heat 1/4 cup extra-virgin olive oil over medium-high heat. Add the chicken, patted dry, and cook until no longer pink, 3 to 4 minutes. Transfer to a plate. In the same skillet, cook the carrots and 1/2 cup chopped scallion whites over medium heat for 30 seconds. Stir in the peanut butter mixture. Return the chicken and its juices to the pan and cook, stirring, until heated through; season with salt and pepper. Top with 1/4 cup chopped scallion greens and serve with cooked brown rice.
Developed by an independent panel of nutrition and medical experts, the 
Mmmm. Peanut shrimp! This looks really good!
Peanuts and shrimp! Two of my favourite flavours in one. This looks delicious!
Wei-Wei
this looks awesome!
Shrimp is so great! I love that it has a score of 75 vs. chicken’s 39.