'MAKE IT HEALTHY
Monday was the first official day of fall. I have to admit that fall is my favorite time of the year. I love cooler weather (notice I said cooler and not cold), football season and the beautiful colors that fall brings. Unlike some people, I’ve never been a huge fan of pumpkin so you won’t see me around town order a pumpkin anything.
I get stuck in a rut a lot when I’m cooking.
I’ll often eat the same things week in and week out. I don’t really know why but I’ll eat something until I get tired of it. I have done that a lot with steak the last several weeks.
This week I’m going to continue with some things you can serve guests if you have a cookout at your house or want to take something to a football watch party.
Whenever I cook these peppers, people come flocking. There’s something about the taste of peppers and blue cheese that smells good for starters ... and did I mention they also have bacon??
Blue Cheese and Bacon Stuffed Peppers
3 medium sweet yellow,orange or red peppers
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
3 bacon strips, cooked and crumbled
1 green onion, thinly sliced
Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, bacon and green onion until blended.
Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side.
Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.
Each one of these peppers is about 3 net carbs.
—————I absolutely love kabobs. I cook them with steak and chicken both, and sometimes even change things around a little and serve them with shrimp.
I don’t cook a lot with lemons but using them with a kabob add a little something tangy which I really like.
Spicy Lemon Chicken Kabobs
1/4 cup lemon juice
4 Tbsp. olive oil,divided
3 Tbsp. white whine
1-1/2 tsp.crushed red pepper flakes
In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary.
Add chicken and turn to coat. Refrigerate up to 3 hours.
Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
Place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken.
Drizzle ...
