I don’t know if you know it or not, but it’s grilling season right now. Around here, we grill anything that sits still long enough. So, when my mom turned me on to grilling stuffed sweet peppers I tweaked the recipe and gave it a go at home. The result? Delish little cheesy, gooey peppers that totally rocked our taste buds. These would make an awesome appetizer, but we actually made a meal out of them. Do what lights your fire … or, your grill’s fire.
Stuffed Sweet Peppers
- 1 pound sausage
- 8 ounces cream cheese, softened
- 1/2 cup cheddar cheese
- 1 tsp Italian seasoning
- 20 (or so) sweet peppers
Brown the sausage until cooked through and crumbly.
Cut each pepper in half and remove the stems and seeds.
In a bowl, mix the sausage, cream cheese, cheddar cheese, and seasoning. Spoon the cheese mixture onto each pepper half.
Grill the peppers until the cheese is melted, or pop in the oven at 400º. You can even finish them off in the broiler to get the tops good and crispy.
I don’t know about you and your priorities, but BBQ is a sacred food around here. SACRED. I actually realized that Alex was the man I was going to marry when he gave me a bit of some ribs he was making and they literally melted in my mouth. Maybe the way to a woman’s heart is also through her stomach? Well, at least mine. Our absolute favorite BBQ is when Alex smokes something. My man has skills with the smoker. He could smoke a tennis shoe and it would be the best thing you’ve ever eaten. Back of ladies – he’s all mine! The bummer is that smoking takes a ton of time and prep. Since we literally can’t go more than a few days without some type of BBQ, I’ve found some quicker options for us to get our fix. This recipe is easy and, as always, delish. While the pork doesn’t taste the same as smoke pulled pork, it’s still really good. We did sandwiches, but you can add this pork to anything – or just eat it with a fork from the crockpot! I’m not one to judge.
Root Beer Pulled Pork
Servings = 8
Weight Watchers Points+ = 5
- 2 pounds pork tenderloin
- Any seasonings you’d like (I used Lowry’s Seasoning)
- 1 can diet root beer
- 9 ounces BBQ sauce (I like Sweet Baby Ray’s)
Place the tenderloin in a slow cooker. Season with whatever floats your boat.
Pour the can of root beer over the top. Cover and cook on low for 6 hours or until the pork shreds easily with a fork.
Drain and discard root beer. Shred the pork and return to the slow cooker. Pour BBQ sauce over the pork and stir to combine. Heat until sauce is warm.
Who doesn’t love bacon? I mean, seriously. Bacon rocks my socks off.
I made these wraps the other day for lunch. I’ve been having passionate dreams about them ever since.
Servings = 8
Weight Watchers Points+ = 8
- 16 slices bacon, cooked
- 1/2 C Sun-dried tomatoes (without oil)
- 1/2 C Light mayo
- 1 C Lettuce
- 4 oz Gorgonzola cheese
- 8 Tortillas (I use the Mission Carb Balance, or a flat-out wrap)
- Salt and pepper to taste
Cook bacon until crisp, or bake until cooked through.
Dice the tomatoes and mix with the mayo. Evenly spread over one side of the each tortilla.
Evenly layer the lettuce, bacon, and gorgonzola on each tortilla. Sprinkle with salt and pepper.
Roll up the tortillas and cut in half.
I can’t lie, I saw this idea on Pinterest and thought it was genius! Who would have thought to use plastic Easter eggs as molds for rice krispies?!?! My world was rocked.
I threw these treats together while we were celebrating Easter with our family. The kids had a blast decorating them and were proud to display them on the desert table. Plus, they liked eating the sprinkles. Anything with sugar is tops in their book…
Peanut Butter Rice Krispies
Servings = 30
Weight Watchers Points+ = 2
- 3 Tbsp light margarine
- 4 Cups mini marshmallows
- 1/2 Cup reduced fat peanut butter
- 6 Cups Rice Krispies Cereal
In a large saucepan, melt margarine over low heat
Add marshmallows and peanut butter. Stir until completely melted.
Add the cereal and stir until coated.
Grease a 9×13 baking dish. Press mixture into dish with a greased spatula. Allow to cool.
If making ‘Easter Eggs’:
Wash the plastic eggs with soap and water. Dry. Spray the inside with cooking spray.
Fill each side of the egg with the rice krispie mixture so that it closes, but doesn’t crush the cereal.
Allow to cool for several minutes. Remove from the molds and decorate. Let the kids help!