Yummy New Recipes

 It only took a week but I am finally going to post the recipes I have recently tried :) Thank to my Cooking Light Magazine.....
It is Low Carb cooking again so I was so excited to make these for Mat.....

                        Grilled Stuffed Jalapenos and Bell Peppers

Ingredients

• 2 slices center-cut bacon
• 1/2 cup (4 ounces) cream cheese, softened
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 1/4 cup minced green onions
• 1 teaspoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1 small garlic clove, minced
• 14 jalapeño peppers, halved lengthwise and seeded
• Cooking spray
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped seeded tomato

Preparation

• 1. Preheat grill to medium-high heat.
• 2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.

I am happy to say that Mat loved these... the kids and I had sauteed BBQ shrimp because we aren't spicy food fans.. but Mat had plenty to take for lunch the following day.. I also made a 

Lemony Cucumber Salad 

Ingredients

• 1 cup thinly sliced radishes
• 1/2 cup finely chopped orange bell pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 2 English cucumbers, thinly sliced (about 6 cups)
• 1 teaspoon finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

• 1. Combine first 4 ingredients in a large bowl.
• 2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Maureen Callahan, Cooking Light
JULY 2011

So this was good and even my picky kids enjoyed it!! Mat just said that he would have enjoyed it more without the grated lemon rind. I however thought that made it really good :) So if you try this let me know what you think!

Now my favorite thing I tried last week was a Grilled Romaine Salad.. 

Yes grilled salad! It was soo good. I took a romaine heart and cut it in half . Then I sprayed it with Pam and seasoned it with S&P and garlic powder...... All I am say is YUMMM!!! Mat even digged it :) He put Thousand Island dressing and I have a Raspberry Vinaigrette. I say step outside of the box and give it a try... I bet you will be pleasantly surprised!