Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.     Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!       Ingredients: 1 1/3 cups water 3/4 cup uncooked bulgur 2 tablespoons canola oil, divided 2 1/2 tablespoons white wine vinegar, divided 2 teaspoons chopped fresh thyme 1 teaspoon grated peeled fresh ginger 2 cups chopped peaches 1/4 cup thinly sliced green onions 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 ounce goat cheese, crumbled (about 1/4 cup) 4 (6-ounce) skinless, boneless chicken breast halves 1/2 cup unsalted chicken stock 1/4 cup peach preserves 2 teaspoons whole-grain mustard

Pappardelle Pasta with Snap Peas

  Last Sunday, my boyfriend ran in the ODDyssey Half Marathon. So the Friday before, I wanted to make a pasta dish for him to “carb load,” but I didn’t want to give him our normal protein-heavy meat sauce.     This recipe from Food Network was a perfect choice! It uses fresh veggies and herbs to deliver the flavor instead of meat and tomatoes.     Ingredients: Kosher salt 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 bunch scallions, cut into 1/2-inch pieces (about 1 cup of chopped scallions) 1/2 pound sugar snap peas, roughly chopped 1 jalapeno pepper, seeded and minced 1 cup roughly chopped fresh parsley 1 bunch fresh chives, thinly sliced (about 3 tablespoons) 1/2 pound dry pappardelle pasta 3/4 cup crumbled ricotta salata ground pepper, to taste

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