Tag Archives: peach cobbler

Nutrition Monday – Peaches!!

Peaches-prepp

We LOVE Peaches!

Peaches are very synonymous with summer in our household. So we thought we would scour the net and find the best recipes that involved our favorite summer fruit. My grandmother used to make the best peach cobbler I have ever had to date. Unfortunately just like that generation, nothing was very healthy.

Here are the top five recipes we found with our beloved peaches as the main guest!

1. Peach Creamsicles

pop2-300x300Serves 8

Ingredients

  • 2 ripe peaches, dices
  • 1 1/2 cups vanilla Greek yogurt
  • 1 1/2 cups peach nectar (a couple brands to look for are Kern’s and Yoga)

Instructions

  1. Combine the Greek Yogurt and diced peaches
  2. Pour the yogurt mixture into each Popsicle mold, about halfway up to each mold. If necessary, use spoon to push down the yogurt so it reaches the bottom of each mold.
  3. Place molds in the freezer and freeze for at least 4 hours
  4. Pour nectar into each mold, filling to top. Freeze again for at least another 4 hours.

2. Peach, Tomato and Basil Summer Salad

Tomato-4-of-4Serves 4 to 6

Ingredients

  • Serves 4 to 6
  • What You Need
  • 2 large peaches
  • 2 large tomatoes
  • ½ red onion
  • 15-ounce can cannellini beans (or 1½ cups cooked)
  • ½ cup packed fresh basil leaves
  • ¼ cup feta crumbles
  • 2 tablespoons sherry vinegar (or substitute red wine or white wine vinegar)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Thinly slice the ½ red onion. Place it in a small bowl and cover in cold water. Squeeze the onion slices and release 5 to 6 times. Drain the water, and repeat the squeeze and rinse 2 more times. Then place the slices back in the bowl and cover with cold water while you assemble the salad. (This process helps to tone down the bite of the red onion.)
  2. Dice the peaches. Dice the tomatoes. Cut the basil into thin strips (chiffonade). Drain and rinse the beans.
  3. In a canning jar, pour 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 pinches kosher salt, and some fresh ground pepper. Shake vigorously to combine.
  4. Drain the onions and squeeze them dry. In a large bowl, mix together tomatoes, peaches, beans, basil, red onion, and dressing gently together. Add a few additional pinches kosher salt and fresh ground pepper. Sprinkle with crumbled feta cheese.

3. Summer Peach and Balsamic Pizza

peach-balsamic-pizzaServings 2-3

Ingredients:

  • 1 batch pizza dough (use your favorite recipe, or use mine here)
  • 1 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 8 ounces fresh mozzarella, sliced or grated
  • 2 ounces soft goat cheese, crumbled
  • 4 peaches, pitted and thinly sliced
  • 1/2 cup coarsely chopped basil

Instructions

  1. To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
  2. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  3. Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
  4. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.

4.  Crockpot Peach Salsa Chicken

Crockpot-Peach-Salsa-Chicken-Recipe-at-TheFrugalGirls.com_Serves 4

Ingredients

  • 4 – 5 Boneless Skinless Chicken Breasts, thawed
  • 1 jar Smucker’s Peach Preserves {18 oz.}
  • 1 jar Pace Medium Chunky Salsa {16 oz.}
  • Crockpot

Instructions

  1. Cook chicken in crockpot on high for 3 hours {covered}
  2. After 3 hours, drain juices from crockpot
  3. Mix together Salsa and Peach Preserves
  4. Pour mixture over chicken, and cook on high for 30 more minutes {covered}

5. Peach Cobbler

afa5d033-4dc3-4aa2-b67f-e818f985845cServes – 6

Ingredients

  • 1 cup Bisquick Heart Smart® mix
  • 1/4 teaspoon ground cinnamon
  • 1 cup fat-free (skim) milk
  • 3 tablespoons canola oil
  • 3/4 cup sugar
  • 1 can (29 oz) peach slices in light syrup, drained
  • 1 teaspoon lemon juice
  • Vanilla reduced-fat ice cream, if desired

Instructions

  1. Step1 Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
  2. Step2 In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
  3. Step3 Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.