Grilled Peaches with Honey

peaches peaches1

***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!!

Broccoli and garlic Side Dish

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You’ll Need:

4 – 5 garlic cloves, minced, or chopped into little chunks (I like a lot of garlic!!!)

About 2 teaspoons of olive oil

1 bag (1lb. ) of broccoli chopped up into little trees =)

1/2 teaspoon of dried oregano

In a large skillet, sauté broccoli, garlic and oregano over medium heat. Cook till end of the broccoli and the garlic has a hint of a golden brown color. (3-5 min). Ta-da! Wonderful side dish that’s health and virtually goes with everything you serve.

* you can serve as a side dish, us this to top off some pasta and add some salmon to it too. Get creative!

Cal: 51     Carb: 6g    Fiber:3g    Fat:3g

Weight watcher points : 1 (per 1 cup)

Grilled Pork Chops with asparagus and baby potatoes

dinner

(Serves 4)

You’ll need:

4 Pork Chops

Seasoning or marinade of choice (I used a little natural BBQ sauce, garlic powder, oregano, rosemary and cilantro)

1 container of sliced mushrooms

1 group of fresh asparagus

2 lbs.  of baby potatoes  (like Yukon or red potatoes)

2 tablespoons of EVOO (Extra Virgin Olive Oil)

Preheat oven to 450. And light your grill!

Marinate or spice the meat according to directions of as preferred. and place on grill.  (Grill till centers aren’t pink anymore)

Wash, trim the ends and place the asparagus into a steamer bowl above a pot of boiling water and cover. (steam till tender)

Sauté mushrooms in small skillet till tender. (I like to  use olive oil or a dairy and soy free butter called Earth Balance. You can find it at any grocery store pretty much)

(Put potatoes into large bowl, and mix with EEVO, a dash of salt and pepper, oregano, and a little garlic if you like into the mix, and toss potatoes around till they are covered with mixture. Transfer potatoes to large baking sheet and spread out evenly. Roast potatoes will they are nice and golden and soft in the center.

Once all is cooked .. serve!. And top your Pork chop with the mushrooms! YUMMMMMM