Barbequed Jalapeno Wraps
Ingredients:
- 6 large jalapeno peppers
- 6 slices bacon
- 1⁄2 cup cream cheese
Directions:
- Wash peppers, and cut in half. Strip the seeds and membranes out of the peppers. Be careful not to touch your eyes. If you would like an especially hot pepper, leave a bit of the membrane in, as that is the spiciest part of the pepper.
- Stuff peppers with cream cheese.
- Slice bacon in half, and wrap each half pepper with half of a slice of bacon. Secure with a toothpick.
- Grill for 20-30 minutes over medium heat. Serve Hot
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BACON CHEESEBURGER QUICHE[/FONT]
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1 lb. very lean hamburger
1 medium chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 large eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic powder to taste (optional)
salt and white pepper to taste
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.[/FONT]
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Preheat oven to 350°F.[/FONT]
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Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly micro-waved over the next 3-5 days. (Does not freeze well)[/FONT]
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2 grams per serving.[/FONT]
[FONT=Arial, Helvetica, sans-serif]Margarita Chicken[/FONT]
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4 boneless chicken breast halves
1/2 cup tequila
1/2 cup fresh lime juice[/FONT]
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Fresh lime wedges[/FONT]
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Combine chicken, tequila and lime juice in small shallow
dish. Cover and marinate at least 30 minutes and up to 2
hours, turning occasionally.[/FONT]
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Prepare barbecue (medium-high heat) or preheat broiler.
Drain chicken; reserve marinade. Season chicken with salt
and pepper. Grill or broil until just cooked through,
occasionally basting chicken with some reserved marinade,
about 4 minutes per side. Boil remaining marinade in small
saucepan 1 minute.[/FONT]
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Cut each chicken breast crosswise into thin slices. Arrange
slices on platter. Garnish with lime wedges. Serve, passing
marinade separately as sauce. [/FONT]
Daiquiri Chiffon Cheesecake with Salted nut crust Serves: 16
Calories Per Serving: 6
Preparation Time: 30 minutes
Difficulty: Easy
Ingredients:1 1/4 C Crushed, salted nuts of choice
1/2 C Splenda
3/8 C Butter, melted
1 (8oz) Cream cheese
1 1/2 C Heavy cream
1 (3.5 oz) Sugar free instant vanilla pudding mix
1/2 Lime juice
1 t Rum extract
2 t Grated lime zest
1 t Grated lemon zest
1 Cup heavy cream, sweetened to taste with splenda and whipped
Lime zest
2 Limes, thinly slicedCooking Instructions:CRUST:
Preheat oven to 400 degrees.
In a medium bowl, combine salted nuts, splenda, and melted butter. Mix well.
Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
Bake crust in oven for about 7 minutes or until firm and lightly browned. Remove from oven and let cool completely.
FILLING:
Allow cream cheese to reach room temperature.
In a large bowl beat cream cheese until smooth.
In a separate bowl, combine pudding mix and cream. Mix this mixture into the cream cheese.
Beat in lime juice, rum extract, lemon and lime zest.
Fold 1/2 of the whipped cream into the mixture, then pour into cooled crust.
Cover and refrigerate overnight.
Garnish with remaining whipped cream, lime zest and slices.
