Well now I have started I am going to keep going... yes these will be dishes that we have cooked over the last month or so but I need to do this and I am trying to catch up. It's very interesting the life that we are all dealt. Mine changes direction every now and then! Different situations present themselves with different options and it takes ones focus to complete, fix or defeat. It's just the journey of life. I've decided, that while my life often seems full, I need to make the most out of every day from here on in.
Blogging is something that I do really enjoy doing. It's like being a teacher and sharing your knowledge. We enjoy cooking and eating lots of variety in food - while many of you think that what we cook is way over the top we need you to understand it's all about the flavour not the recipe. Don't get me wrong one of our favourite family dishes is Eggs Beans and Chips, trust me there is pure excitement when that's on the weekly menu planner. However the majority of our recipes are easy - however some have some interesting elements. Our aim with this blog is just to share ideas, especially low fat healthy recipes (as we are human - not all are), with you all. If any of you try the recipes and enjoy the food we do - well that's fantastic. Let us know - we would love to hear your thoughts.
Anyhow enough said.....
This dish was something out of left field for my kids.... I will be honest I think there were mixed feelings once I put the platter on the table. My husband and I thought they were great, son enjoyed it but daughter didn't enjoy the texture of the capsicum!! LOL she is 15 and at the moment anything we cooked has the potential of having issues!
The capsicums filled with a cheesy egg mix incorporating corn, cheese and bacon were a much lighter dinner than meat and 3 veg but it made such a refreshing change. Once prepared, cooked on the barbecue, these served with some rocket and sundried tomatoes made a refreshing change.
Barbecued Cheesy Capsicums
(recipe adapted from Weight Watchers Make It Fresh)
Serves; 4
SmartPoints per serve: 10
100 grams short cut bacon, fat trimmed, chopped
4 medium red capsicum (about 200 grams each)
1/2 cup frozen corn kernels, thawed
1/3 cup low fat grated tasty cheese
2 tablespoons finely chopped fresh chives, plus extra to garnish
8 eggs, lightly beaten
1/2 teaspoon ground paprika
80 grams rocket leaves
100 grams sun dried tomatoes not in oil
Preheat a hooded barbecue over medium heat. (If you don't have a hooded barbecue, you can bake capsicums in an oven preheated to 200 degrees Celsius or 180 degrees Celsius fan forced.)
Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until browned and crisp. Transfer to a large bowl, cool.
Cut each capsicum in half length ways. Remove and discard core and seeds. Place on a tray - cut a small sliver off the base of each capsicum if they don't sit flat.
Add corn, cheese and chives to the bacon and mix well. Divide bacon mixture among capsicum halves.
Pour egg into capsicum halves. Sprinkle with paprika.
Turn off burners under barbecue flat plate, leaving grill side on. Place capsicum halves on flat plate and cook, with hood down, for 25 - 30 minutes or until egg has set.
Remove from barbecue to a platter. Sprinkle with extra chives and serve with rocket and sun dried tomatoes.
