Easy Dinner Recipes Using Peach Recipes!

• Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165°F. Once the chicken is cooked, remove from the pan and set aside to rest.
• If necessary, add a drizzle of chicken broth to the pan, and cook onions until translucent. To the cooked onions, add your wine and deglaze the pan (stir for 1 to 2 minutes).
• Add mustard, maple syrup, peaches, fat free half and half, salt, and pepper and cook until the sauce is reduced and coats the back of a spoon.
• When ready to serve up, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme (if using) and serve hot.
• This makes 5 servings. On WW, each serving (including sauce) is 3 WW Points. Enjoy!

For the Vinaigrette

• In a small bowl, whisk together champagne vinegar, honey, Dijon mustard, and minced garlic until well combined. Add olive oil while continuing to whisk until the dressing is emulsified. Season with salt and pepper to taste. Set aside until ready to dress the salad.

For The Salad

• In a large bowl, combine cooked quinoa and Spiceology Chile Margarita seasoning. Mix well to ensure the quinoa is evenly coated with the seasoning. Add the corn kernels, chopped peaches, halved cherry tomatoes, chopped avocados, red onion, and candied or pickled jalapeños to the bowl. Toss gently to combine.
• Pour the champagne vinegar and honey dressing over the salad. Toss thoroughly to ensure everything is well coated with the dressing. Generously sprinkle the crumbled feta cheese over the top of the salad. Serve immediately. Can be enjoyed at room temperature or cold.
• This makes 15 servings. Each serving size is approximately 2/3 cup. On WW each serving (including dressing) is 4 WW Points. Enjoy
• ALSO - This can be used not only as a salad, but as a dip using scoops, crackers or flatbread, etc.

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray. Clean the mushrooms and remove the stems. Set the mushroom caps aside and finely chop the stems.
• In a medium bowl, combine the finely diced peach, goat cheese, light whipped butter, chopped mushroom stems, fresh basil, and balsamic vinegar. Mix until well combined. Season with salt and pepper to taste
• Stuff each mushroom cap with the peach and goat cheese mixture, pressing gently to pack the filling. Sprinkle panko breadcrumbs evenly over the stuffed mushrooms.
• Place the stuffed mushrooms on the prepared baking sheet. Lightly spray the tops with olive oil vegetable spray (PAM) to help with browning. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
• Remove from the oven and let cool slightly before serving. This makes 4 servings with each person getting 4 mushrooms. On WW, each serving is 7 WW Points. Enjoy!

For the Sauce

• Combine honey, fresh lime juice, and grated lime rind in a small bowl, stirring with a whisk until well blended. Set aside.

For the Quesadillas

• In a medium bowl, combine sliced peaches, 1 tablespoon chopped chives, and brown sugar, tossing gently to coat.
• Heat the quesadilla maker or a large nonstick skillet over medium-high heat.
• Arrange two sliced Wee Brie cheese wedges and one-fourth of the peach mixture over half of each tortilla. Fold tortillas in half.
• Coat the quesadilla maker or skillet with cooking spray. Place the folded tortillas in the quesadilla maker or skillet and cook according to the machine's instructions or for about 2 minutes on each side until the tortillas are lightly browned and crisp, and the cheese is melted.
• Remove the quesadillas from the machine or skillet and keep warm. Repeat the procedure with the remaining quesadillas.
• Cut each quesadilla into 3 wedges. Serve warm with the honey lime sauce on the side for dipping. Garnish with chive strips, if desired.
• This makes 4 servings. Each serving is 7 WW Points.

• Preheat Grill: Heat grill to medium-high (around 400°F). Clean the hot grates with a grill brush.
• Prepare Peaches: Slice peaches in half and remove the pits. Lightly spray the cut sides with olive oil spray.
• Grill Peaches: Place peaches cut side down on the grill for 1-2 minutes to get grill marks
• Add Toppings: Turn peaches over so the cut side is up. Fill each cavity with about 1 tablespoon of crumbled cheese, drizzle with honey, and add a splash of balsamic vinegar.
• Cook Further: Close the grill lid and cook for an additional 4-6 minutes until the peaches are soft but still hold their shape. Serve: Carefully remove peaches from the grill. Garnish with fresh basil or rosemary. Serve warm.
• This makes 5 servings with each person getting 2 filled peach halves. On WW, each serving is 7 Points. Enjoy!

• Preheat your grill over medium-high heat to about 400°F. Clean the hot grates with a grill brush.
• In a bowl, toss the chicken cubes with kosher salt, black pepper, chili powder, and olive oil.
• Thread the chicken, peach slices, and jalapeno chunks onto the soaked wooden skewers, alternating between each ingredient. Each skewer should have at least 4 pieces of chicken, 4 peach slices, and 3 jalapeno chunks.
• In a small bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to make the peach glaze.
• Grill the skewers for 2-3 minutes per side, basting frequently with the peach glaze, until the chicken is cooked through and caramelized. Remove the skewers from the grill and garnish with fresh parsley if desired. Serve warm with any remaining peach glaze on the side.
• This makes 6 skewers. On WW, each skewer is 3 WW Points. Enjoy!

• Cook bacon in the oven until crisp. Reserve 1 tablespoon of the fat.
• In a skillet, add the bacon fat and sauté the diced onion and peaches over medium heat until softened, about 4-5 minutes.
• In a 1-quart baking dish sprayed with cooking spray, combine the mayonnaise and softened cream cheese. Add the cooked bacon (crumbled), sautéed onions, and peaches, and mix well. Stir in the shredded cheddar cheese.
• Preheat oven to 375°F (190°C). Bake for 25 minutes or until the dip is heated through and bubbly.
• This makes 8 servings. Each serving is about 1/4 cup and is 6 Points on Weight Watchers. Enjoy!
• This Peachy Bacon Cheddar Dip goes well with crackers, toasted baguette slices, pita chips, tortilla chips, veggie sticks, apple slices, pretzel sticks, and breadsticks.

• Blend Ingredients: In a food processor, combine chickpeas, diced peaches, applesauce, maple syrup, tahini, vanilla extract, cinnamon, nutmeg, ginger, cumin, smoked paprika, and salt. Blend until smooth and creamy. If the mixture is too thick, add water, one tablespoon at a time, until the desired consistency is reached.
• Adjust Seasoning: Taste and adjust the sweetness or spices as needed.
• Serve: Transfer the hummus to a serving bowl. Top with diced peaches, crushed fat-free graham crackers, a dark drizzle of maple syrup, and a light sprinkle of smoked paprika or cumin for a savory hint.
• Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• This makes 24 servings at about 1/4 cup each. On WW, each serving is 1 WW Points. Enjoy!

• Prepare the Salad:

  In a large bowl, combine mixed greens, sliced peaches, chopped pistachios, crumbled feta cheese, thinly sliced red onion, and chopped fresh basil leaves.
• Make the Dressing:

  In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, salt, black pepper, water, and fresh lemon juice until well combined.
• Toss the Salad:

  Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
• This makes 8 servings. On WW, each serving is 2 WW Points. Enjoy!

• Prepare Cauliflower Rice: Pulse cauliflower florets in a food processor until they resemble rice grains.
• Cook Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.
• Add Cauliflower Rice: Stir in the cauliflower rice and cook for 5-7 minutes until it begins to soften.
• Add Wine (Optional): If using, add white wine and cook until it has mostly evaporated.
• Combine Ingredients: Add the vegetable broth, turmeric, finely diced peaches, finely diced red bell pepper, salt, and pepper. Stir well and cook for another 5-7 minutes until the cauliflower rice is tender and the flavors are well combined.
• Finish with Cheese: Stir in the grated Parmesan cheese until melted and combined.
• Serve: Garnish with toasted almonds or pine nuts and fresh chopped chives or parsley for a burst of color. Serve immediately.
• This makes 8 servings at about 1 cup per serving. On WW, each serving is 2 WW Points. Enjoy!