Tilapia Tacos with Peach Relish

Peach season is almost in full swing here in Ohio, and there's nothing I love more in the summertime than fresh, local peaches. Hands down, they beat what's available in the grocery stores every time.

The peaches I find in the stores are almost always impossibly rock hard, and even though I put them in a paper bag for a couple of days, they never ripen up right. They just aren't as juicy.

No matter where you get the peaches, this peach relish from Cooking Light is a good use. In this recipe it was used as a topping for breaded tilapia, but it would work equally well on any kind of white fish or on grilled chicken.

The tacos themselves weren't anything special. I thought I had panko, but it turned out that I was out, so I used regular bread crumbs. The recipe also calls for corn tortillas, and while lower in calories and fat than flour tortillas, the boyfriend, thought the distinct flavor of the corn tortillas over powered the delicate tilapia. I thought the extra flavor was probably necessary.

The shining star, of course was the peach relish. I would even just dip chips in it. It's a perfect summer fruit salsa. Sometimes, if you don't like the idea of the recipe as a whole.. a part of it will stand out for another use.

Gnocchi with Pancetta, Tomatoes and Wilted Spinach

Even though work and a new exercise routine has been keeping me busy, I've still managed to put a homemade dinner on the table each night. This gnocchi, taken from an Eating Well recipe is great for a busy night.

I'm fascinated with gnocchi. And if I could make my own, I probably would. Here, I used the storebought kind. I've tried frozen and the shelf-stable vaccum sealed. I find the vacuum seals to be a little less dense than the frozen ones, so I prefer those. Others will say the frozen is better. It's up to you which you prefer, or can even find in the grocery stores, I guess.

They cook up in 3 to 5 minutes, which is one reason I like them. The other reason, of course, is that they are potato dumpling. I haven't met a potato or version of one I didn't like.

The garlic and tomato also make this meal. The tomatoes really cook down to create a thick, garlicky sauce. If you didn't want to use the gnocchi a short pasta like a penne or rotini would probably also work -- though, if you can find them.. I'd definitely go for the gnocchi. I also swapped the watercress for spinach.. but a leafy green like swiss chard would probably also work... just as long as it wilts down.

Chicken and Basil Stir Fry

This is not only Core, but it's simple and cheap to make. I always have a variety of bell peppers in my fridge. They're great to munch on raw and are perfect dipped in hummus or guacamole.

Here, they mingle with onion, basil and chicken in the Chicken and Basil Stir Fry from Everyday Food. The cornstarch in the recipe come out to 0 pts. per serving, and unless you're lacking in oils for the day, I would consider cutting back on the oil. I cut 2 tsp. from the recipe and it came through great. And the boyfriend loved it.

On the side, I made steamed potstickers from Trader Joe's. I have made my own potstickers in the past, but honestly, they're not worth the effort.. especially for a weeknight. These were very low in points and just as good as the ones I've made in the past.

I wouldn't say this is the best stir fry I've ever made, but it's simple, easy to make and a great weeknight staple.