Grilled Peaches with Honey

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***This is a Bethany Frankel Recipe, I did not create this on my own. ***

You’ll Need:

  • 3 peaches, pitted and halved
  • 1 tbsp. olive oil
  • 1 tsp. honey (preferably all natural)

How to:

  1. Preheat grill on high
  2. cut peaches in halves and take out the pits
  3. Brush the cut side of the peaches with olive oil and place on grill with the cut side down.
  4. Grill until golden brown and caramelized. (2-3 min)
  5. Turn peach halves over and grill other side until slightly soft and warm all the way through. (2min)
  6. removes from grill and drizzle with honey!

Looks soooooo yummy! Trying soon!!! I just had to share because I saw it in a magazine and was like OMG! =)

But I did get to thinking you could jazz this up with some light sorbet in the center, maybe come cottage cheese, or Greek yogurt. Also you could put it into a salad!!

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Chicken Cacciatore (WW)

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You’ll Need:

8 pieces of chicken, skinned (I used 8 small thighs)

1/2 teaspoon salt

1/4 teaspoon black pepper

3 teaspoons olive oil

1 onion, chopped

3 garlic cloves, minced

2 red bell peppers, seeded and chopped

1/4 lb of mushrooms, sliced

1/2 cup of chopped celery or fennel

1/2 teaspoon dried oregano

Pinch if cayenne

2 cups of prepared marinara sauce

  • Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in large non-stick skillet and set over medium heat. Add chicken, and cook until browned on each side (about 4 min) Transfer chicken onto plate and set aside.
  • heat the remaining 1 teaspoon of oil in the same skillet. Add onion and garlic , cook, and stirring occasionally until tender. add bell peppers, mushrooms, celery, oregano and cayenne.  Cook, stirring occasionally until tender.
  • Return chicken to the skillet, add marinara sauce and bring to a boil. Reduce heat and simmer, covered. Cook until chicken is cooked all the way through and veggies are tender (around 20 min).

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    • I made this dish with 2 sides (you can find both of these in my recipe index, or click on links below):

Roasted Asparagus with Lemon and Chives (WW)
Creamy Garlic Mashed Potatoes (WW)

All together (with both sides = 8 points for Weight Watchers)

For just Chicken:
SERVES 8     WW points 4    PER SERVING 1 piece of chicken, 1/2 cup of veggies with sauce.

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )

Roasted Asparagus with Lemon and Chives (WW)

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You’ll Need

1 (1 pound) bunch of asparagus, trimmed at the ends

2 teaspoons of olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon lemon juice

2 tablespoons of chopped fresh chives

  • Preheat oven to 425 F
  • Put asparagus into shallow roasting pan. drizzle oil over asparagus and sprinkle with salt and pepper, toss to coat evenly .
  • Place in oven, shaking pan occasionally until tender and browned in spots ( About 20 min) .
  • Transfer asparagus to platter and sprinkle lemon juice and chives on top.

SERVES 4 :   WW points 1    PER SERVING: 4-6 spears

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )

Creamy Garlic Mashed Potatoes (WW)

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You’ll Need: 1 1/2 Pounds of Russet Potatoes, peeled and cut into small chunks (I left some of the skins on..better fiber that way)

4 garlic cloves , peeled (I used like 6 haha, I’m a garlic fan)

2 tablespoons of unsalted butter (I used Earth Balance)

3/4 teaspoon salt

1/4 teaspoon of black pepper

1/3 cup low-fat (1%) Milk . (I used Almont milk)

Put potatoes and garlic into large sauce pan, add enough water to cover potatoes and bring to a boil. Reduce heat and simmer and cover. Let cook until potatoes are tender (about 15 min)

Meanwhile, combine milk, butter, salt and pepper into pot and set over medium heat. Bring to a boil. remove sauce pan from heat and set aside.

Drain potatoes and garlic , return them to the pot and mash until smooth. with spoon, slowly stir in milk mixture until creamy. And serve!

SERVES 5 : WW points: 3  per serving: 2/3 cup

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )

Tosca Reno’s Heart-healthy Irish Stew

I love me some Tosca Reno .. If ya’ll don’t know who she is… look her up, truly and inspiration! She’s all over the place now within the fitness and health world. She has her own Clean-Eating books and everything!

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You’ll Need:

2 lb beef tenderloin, cubed

2 large yellow onions, diced

4 large carrots, peeled and chopped into chunks

2 large parsnips, peeled and chopped into chunks

1 turnip, peeled and chopped into chunks

12 red skin baby potatoes, halved

4 large cloves of garlic, minced

2 cups of green cabbage, coarsely chopped

1 tbsp. olive oil

1 tbsp. coconut oil

4 cups low sodium beef stock

4 tbsp. tomato paste

2 springs of fresh rosemary

2 tbsp. of dried thyme

1 tbsp. unrefined sea salt

1tbsp ground black pepper

1 tbsp. herbs de province

1 tbsp. low sodium soy sauce

2 cups water

1 loaf of whole grain bread (optional)

  1. Heat oils in large pot of Dutch oven over med- high heat
  2. Add onion and beef, and cook around 8 min till beef is brown on each side. Stirring frequently to keep it from sticking.
  3. Add carrots, parsnips, turnip, potatoes and garlic and mix well. let cook 10 min.
  4. Stir in stock, tomato paste, and seasonings except rosemary. lay rosemary springs on top of mixture.
  5. Reduce heat to a slow simmer for about 1 hour.
  6. Add cabbage and let simmer for another hour.
  7. Remove and discard rosemary springs, add more water id stew is too thick.
  8. Serve into bowl and serve with bread.