Weekend Hy-Vee Recipes: Cooking with Peaches - KWWL - Eastern Iowa Breaking News, Weather, Closings

Weekend Hy-Vee Recipes: Cooking with Peaches

Posted:

Think of the many ways to add more peaches to your diet: top your favorite cereal; add them to pancakes or waffles; try some on a dish of yogurt or even ice cream. Enjoy chilled peaches plain for a healthy snack.

If you plan to eat a fresh peach within a day or two, look for peaches that are soft and sweet-smelling. If you will eat them later in the week, choose peaches that are firm and ripen them at home in a brown paper sack. While colors of peaches will vary, there should only be yellow tones, no green.

Corn Bread Squares with Ham and Fresh Peach Salsa

Serves 9

Source: Stephanie Beenken, RD, LD, Hy-Vee Dietitian

All You Need

3 cups diced peeled peaches

¼ cup dried cranberries, chopped

¼ cup fresh orange juice

3 tablespoons minced shallots

2 tablespoons chopped fresh cilantro

1 tablespoon brown sugar

1 tablespoon fresh lime juice

¼ teaspoon ground cumin

1/8 teaspoon ground red pepper

1 box (8.5 oz.) Hy-Vee corn muffin mix

1/3 cup Hy-Vee 1% milk

1 large Hy-Vee egg

9 (1.5 oz. each) slices 33%-less-sodium smoked ham

Additional chopped cilantro (optional)

All You Do

1. To prepare salsa, combine peaches, cranberries, orange juice, shallots, cilantro, brown sugar, lime juice, cumin and red pepper in a bowl and toss gently. Cover and chill for 1 hour.

2. Preheat oven to 425 degrees. Prepare corn muffin mix with milk and egg according to package directions in an 8-inch square pan. Bake for 10 to 12 minutes. Cool in pan on wire rack for 5 minutes. Cut into 9 equal pieces.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan and sauté 1 minute on each side or until lightly browned. Remove from heat; keep warm.

4. Cut cornbread pieces in half horizontally. Place 1 bottom half on each of 9 plates; top each serving with 1 tablespoon salsa, 1 ham slice and top half of cornbread square. Top each serving with 2 tablespoons salsa. Sprinkle with additional chopped cilantro, if desired.

-----------------------------------------

Peach Slaw

Serves 8

Source: www.hy-vee.com

All You Need

1 (6 oz.) container Hy-Vee lite peach yogurt (or try Chobani Peach Greek yogurt)

¼ cup reduced-fat mayonnaise

3 medium peaches, peeled, pitted and diced

½ cup tropic medley dried fruit

½ (16 oz.) bag Hy-Vee coleslaw

All You Do

1. In a large bowl, combine yogurt and mayonnaise.

2. Stir in peaches, dried fruit and coleslaw.

3. Cover and refrigerate until serving.

---------------------------------------------------

Just Peachy Yogurt Soup

Serves 4

Source: www.hy-vee.com

All You Need

1 bag (16 ounces) frozen sliced peaches

2 cups orange juice

2 tablespoons honey

1 carton (16 ounces) vanilla-flavored low-fat yogurt

1 cup blueberries, fresh or frozen

All You Do

1. Pour half the peaches, the orange juice, and honey into the container of a blender. Process on high, stopping to stir if necessary, until the peaches are a smooth puree. Add the remaining peaches and blend on high, stopping frequently to stir, until all the peaches are smooth.

2. Add the yogurt and pulse until just blended.

3. If using frozen blueberries, pour them into a colander and run cool water over them for 1 minutes to defrost slightly.

4. To serve, pour the soup into bowls and sprinkle ¼ cup blueberries on top of each serving.

--------------------------------------------

Chicken Salad with Dried Cherries, Celery, and Peaches

Serves 6 to 8.

Source: www.hy-vee.com

All You Need

4 cups cooked and diced boneless chicken breast

½ whole red onion, diced

2/3 cup dried pitted red cherries

1 cup chopped celery

1 whole large peach pitted and diced

2 tablespoons fresh lemon juice

½ teaspoon curry powder

½ teaspoon salt

1 pinch black pepper

¾ cup mayonnaise (preferably reduced-fat)

8 whole lettuce leaves

All You Do

1. In a large bowl, mix together all the ingredients except the lettuce. (If you like, store in a large zip-style plastic bag in the refrigerator for up to 2 days.).

2. Line a platter or individual plates with lettuce leaves.

3. Spoon the salad on top and serve cold or at room temperature.

Powered by Frankly