Grilled Peach & Bacon Salad

Grilled Peach & Bacon Salad

adapted from Foodnetwork.com

Use some of summer's bounty to make this refreshing salad. Kale could easily be substituted for the romaine.

Makes 2 servings

2 slices bacon
Cooking spray
1 firm peach, cut into 8 pieces
1/2 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. water

Kosher salt & Freshly ground black pepper
2 cups romaine lettuce, torn
1/4 cup halved graped tomatoes
1 Tbsp. toasted pecan pieces

1. Cook the bacon to your desired level of crispness. Remove the bacon to paper towels to drain then chop.
2. Reserve 1 Tbsp. bacon fat. whisk in honey, mustard, apple cider vinegar and water to make the dressing.
3. Meanwhile heat a grill pan or grill.Coat with cooking spray.
4. Cook the peaches until the desired grill marks are achieved approximately 2-3 minutes per side.
5. Divide the lettuce, bacon, pecans and peaches between 2 dishes and drizzle with the warm dressing.

Enjoy!

Chicken & Peach Tortilla Pizza

Chicken & Peach Tortilla Pizza

adapted from WW.com

The creaminess of the ricotta pairs perfectly with the sweetness  of the peaches. If you do not have a pizza stone cook it directly on the rack in the oven to get the tortilla crispy.

Makes 1 serving                                                       3 WW Blue points / serving

2 Tbsp. part-skim ricotta cheese

1 1/2 tsp. chopped fresh basil

1 1/2 tsp. chopped fresh parsley

2 Tbsp. G. Hughes Carolina Style Barbecue Sauce Sweet Heat or your favorite

2 3/4 Tbsp. reduced fat mozzarella cheese

1 Tbsp. chopped onion

1 1/2 oz. leftover or rotisserie chicken

1/3 peach, sliced

1 tsp. Parmesan cheese

1 Tumaro's tortilla wrap

1. Preheat the oven and pizza stone to 425F.
2. Meanwhile, spread the wrap with the BBQ sauce leaving about 1/2 inch border.
3. Sprinkle evenly with mozzarella.
4. Place small mounds of ricotta around the pizza.
5. Top with the chicken, basil and parsley.
6. Arrange the peaches decoratively on the top.
7. Sprinkle with Parmesan cheese.
8. Bake in preheated oven for about 8 minutes or until the tortilla is crisp and the cheese is melted.

Enjoy!

Chicken Sausage & Peach Kabobs

Chicken Sausage & Peach Kabobs

adapted from Food Network

You can use any precooked chicken sausage for this recipe. Just check the point values because they can vary.

Makes 3 servings                                                     3 WW Blue points / serving 

3 Al Fresco Roasted Garlic Chicken Sausages, each cut into 6 pieces

3 Peaches, each  cut into 10 slices

1/2 tsp. chopped fresh thyme

Cooking spray

Kosher salt

1. Preheat the grill.
2. Place the peaches in a bowl, coat with cooking spray and toss with thyme and salt to taste.
3. Alternate the sausage pieces with 2 peach slices on each of 3 skewer.
4. Grill  the kabobs, turning occasionally until the sausage and peaches are charred and heated through. about 10-15 minutes.

Enjoy!