Grilled Stuffed Anaheim Peppers Friday, Jul 20 2012 

about 24 Anaheim peppers
8 oz cream cheese, softened
1 cup mexican blend shredded cheese
1/4 cup green onion, thinly sliced
10 ounces chorizo
3 garlic cloves, miniced
1/2 cup Salsa

Slice the Anaheim peppers in half lengthwise and remove the seeds and membranes.

Brown the chorizo and minced garlic until cooked through.

In a food processor mix cream cheese with 1 cup mexican blend cheese, sliced onions and chorizo mixture. Blend until well-mixed.

Stuff each pepper with cheese mixture. Heat grill to medium heat. Place on grill, filling side up.  Close lid and cook about 10 minutes.


Jerk Chicken and Stuffed Mini Bell Peppers Wednesday, Jul 4 2012 

1/3 cup sliced green onions, divided
1/3 cup chopped shallots, divided
1 tablespoon brown sugar
3 tablespoons fresh lime juice, divided
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 large serrano chile, stemmed
8 bone-in chicken thighs, skinned
1/4 teaspoon salt
Cooking spray
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons light sour cream
8 mini bell peppers (or use 2 regular peppers)

Preheat grill to medium-high heat. After preheating, reduce one side to low.

Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.

Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.

Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred.

Serves 4
Amount per serving: Calories 340, Fat 17.9g (Sat 5.9g, Mono 8.8g, Poly 2.2g), Protein 30.2g, Carbohydrate 14g, Fiber 1.6g, Cholesterol 132mg, Iron 2.1mg, Sodium 363mg, Calcium 67mg

Cooking Light, May 2012, page 62


Grilled Stuffed Jalapeños Wednesday, Nov 2 2011 


Hands-on time: 30 min. Total time. 40 min.

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 jalapeno peppers, halved lengthwise and seeded Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Preheat grill to medium-high heat.
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.

Yield: 14 servings (serving size: 2 pepper halves).
CALORIES 56; FAT 4.1g (sat 2.2g, mono 11g, poly 0.2g); PROTEIN 2.9g; CARB 21g, FIBER 0.5g; CHOL 13mg; IRON 0.2mg; SODIUM 157mg; CALC 55mg

Cheesy Chicken Burgers Thursday, Mar 10 2011 

Prep: 15 minutes. Grill or broil: 8 minutes.

1 package (20 ounces) ground chicken
4 ounces light cream cheese
3 tablespoons plain bread crumbs
1 small onion, grated
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon dried rosemary OR
   1 teaspoon snipped fresh chives
1/’2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
6 rolls
1 head Boston lettuce, separated into leaves
1 large tomato, sliced

1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

2. Combine ground chicken, cream cheese, bread crumbs, grated onion, salt, pepper, rosemary, cheddar cheese and parsley in large bowl. With greased hands, form mixture into 6 equal patties.

3. Grill or broil burgers for 4 minutes per side or until instant-read thermometer inserted in centers registers 165°. Place on rolls; top with lettuce and tomato.

Makes: 6 burgers
Nutrient Value Per Burger: 385 calories, 19 g fat (8 g saturated), 25 g protein, 29 g carbohydrate, 2 g fiber, 817 mg sodium, 129 mg cholesterol.

Family Circle Recipe Card

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