Weekly recipes for September 14, 2011

Honey-Caramelized Peaches with Grouper

Prep: 25 minutes. Cook: 15 minutes. Servings: 4

4 fresh freestone peaches, halved, pitted
1/2 teaspoon salt
Cracked black pepper
1/4 cup plus 2 tablespoons olive oil
1/4 cup honey
1 teaspoon chopped fresh rosemary
4 halibut or grouper fillets
4 cups arugula

Season peach halves with 1/4 teaspoon salt and pepper to taste. Heat 3 tablespoons olive oil in a skillet over high heat. When oil is shimmering hot, put peaches flesh-side down in oil. Saute until dark and almost charred. Add honey; toss peaches gently. Honey and oil will form a caramel glaze. Remove from heat. Sprinkle with rosemary. Drizzle peaches with a little of the glaze.

Meanwhile, season the fish fillets with remaining 1/4 teaspoon salt; heat 1 tablespoon olive oil in a large skillet over medium heat. Cook fillets, turning once, until opaque and flaky, 5 minutes per side.

Toss arugula with a remaining 2 tablespoons olive oil; divide arugula among four plates. Set a fish fillet and caramelized peaches atop each. Drizzle with any remaining glaze.

Nutrition information: Per serving: 487 calories, 42 percent of calories from fat, 23 grams fat, 3 grams saturated fat, 80 milligrams cholesterol, 27 grams carbohydrates, 44 grams protein, 388 milligrams sodium, 2 grams fiber.

Peach and Mint Salsa

2 cups fresh peaches, 1/4-inch dice
1/4 cup red onion, 1/4-inch dice
1/4 cup red pepper, 1/4-inch dice
1 tablespoon jalapeño finely minced
2 tablespoons olive oil
2 tablespoons honey
1 lime juiced and zest
2 tablespoons finely minced mint
1 teaspoons finely minced chives

Mix all ingredients in mixing bowl and season to taste. Let sit two hours before serving.

Garlicky Tomatoes and Olives with Whole-Grain Spaghetti

Makes 6 servings. Preparation time: 15 minutes. Cooking time: about 5 minutes, plus spaghetti

1 (13.25-ounce) package whole-grain spaghetti
3 tablespoons extra-virgin olive oil, divided
2 cloves minced garlic
2 medium seeded tomatoes (about 1 pound), coarsely chopped
3/4 cup pitted kalamata olives, coarsely chopped
1/2 cup packed flatleaf parsley leaves, coarsely chopped
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup reduced-fat crumbled feta cheese

Cook spaghetti according to directions; drain. Return to pot. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium. Add garlic; cook 1 minute. Add tomatoes and olives; cook 3 minutes or until tomatoes are softened and heated through. Add tomato mixture to spaghetti. Stir in remaining oil and parsley. Add salt and pepper. Sprinkle each serving with feta cheese. (Adapted from Poor Girl Gourmet, Amy McCoy, Andrews McMeel Publishing, $16.99.)

Per serving: 376 calories, 11 grams protein, 15 grams fat (35 percent calories from fat), 2.5 grams saturated fat, 52 grams carbohydrate, 5 milligrams cholesterol, 560 milligrams sodium, 8 grams fiber.

Macaroni Salad

Makes 6 servings. Preparation time: 20 minutes; cooling time: 2 1/4 hours. Cooking time: for the pasta

1 1/2 cups whole-grain elbow or rotini pasta
1/3 cup low-fat mayonnaise
1/3 cup reduced-fat sour cream
1 teaspoon sugar
1/2 teaspoon coarse salt
1/2 teaspoon celery seed
Freshly ground black pepper to taste
11/2 ribs finely chopped celery
2 small shredded carrots
1/2 small finely chopped Vidalia or other sweet onion
1 cup chopped baby spinach
1/2 cup frozen edamame (thawed)
1/4 cup shredded 50 percent reduced-fat cheddar cheese

Cook pasta according to directions; drain and transfer to a large bowl to cool for 15 minutes. Meanwhile, combine mayonnaise, sour cream, sugar, salt, celery seed and pepper; mix well. To the cooled noodles: Add celery, carrots, onion, spinach, edamame and mayonnaise mixture; stir well to combine. Cover; refrigerate until cold (at least 2 hours). Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving. (Adapted from Eating Well magazine.)

Per serving: 179 calories, 8 grams protein, 4 grams fat (21 percent calories from fat), 1.7 grams saturated fat, 29 grams carbohydrate, 10 milligrams cholesterol, 384 milligrams sodium, 4 grams fiber.

Turkey Enchiladas

Makes 7 enchiladas. Preparation time: 25 minutes. Cooking time: about 1 hour

1 (8-ounce) package sliced mushrooms
3 - 4 cups shredded leftover turkey (see Note)
3 cups shredded reduced-fat cheddar cheese, divided
1 1/2 cups reduced-fat sour cream
1/2 cup minced red onion
1 (4-ounce) can drained diced green chilies
7 (7- to 8-inch) whole-grain tortillas
2 cups salsa

Heat oven to 350 degrees. Microwave mushrooms on high 3 minutes; drain. In a large bowl, combine mushrooms, turkey, 2 1/2 cups cheese, sour cream, onion and green chilies. Spoon about 1 cup of turkey mixture into each tortilla; roll. Place each roll, seam side down, in a 9-by-13-inch baking dish coated with cooking spray. Spread salsa on top. Cover with nonstick foil; bake 45 to 50 minutes or until bubbly and heated through. Remove cover; sprinkle with remaining cheese. Bake 5 more minutes or until cheese melts. Note: If you don't have enough leftover turkey, use canned chicken breast and mix with turkey.

Per enchilada: 470 calories, 39 grams protein, 19 grams fat (36 percent calories from fat), 10.1 grams saturated fat, 37 grams carbohydrate, 98 milligrams cholesterol, 1,029 milligrams sodium, 4 grams fiber.