Thank goodness the weather is warming up and we can get outside or to the lake and do some grilling! My partner and I have lost weight eating low carb and one of the many meals we love is Grilled Red Peppers and Chicken. This is also good with shrimp or other meats. A favorite variation on this is to just kind of stir-fry boneless, skinless chicken tenders and red peppers in oil and butter in a skillet when you want to stay inside. This is really good with just the chicken and peppers, especially a lot of red peppers, but, we like to add the onions, mushrooms and zucchini when grilling it because that grilling color and flavor makes them all taste wonderful. My meat-eating partner says it is his favorite meal.
1 or 2 green bell peppers cut into chunks
2 red bell peppers also cut into chunks (you can mix in other colors, too or use only red peppers as you like)
1 sweet white or red onion, cut into chunks
1 zucchini or yellow squash cut into about 1/4 inch slices (optional)
1 pound sliced button or portabello mushrooms, or other mushrooms
chicken tenders, boneless, skinless, 2 pounds or so, cut into chunks
or, 2 pounds shelled and deveined shrimp
1 stick butter or margarine (about a 1/4 pound or more if you like it!)
I like to give the vegies and chicken a headstart on cooking and coat them with butter by kind of stir-frying the vegies in butter in a large skillet just to get them a little tender and coated with the butter, then finish cooking them on the grill. I do the same with the chicken, cooking it until almost done, then cook the vegies and chicken together on the grill in a grilling pan that has holes in it to allow grilling without losing the smaller pieces. You can skip this step and just cook it all out on the grill. I stay with it and use a spatula to keep turning the food so it all gets nice carmelization from the heat. I like to cook everything on high when I grill to be sure it gets good color and flavor. Cook only until meat is cooked and vegies are still colorful and tender. Serve hot.
Note: A great low-carb way to enjoy crispy burgers, fried or grilled, is to cook them on high heat to get great browning and get them crispy on the outside and tender on the inside. Then serve them with a mound of sweet, crunchy lettuce, plenty of chopped, sweet onion and a good mound of real mayonaise. Now, eat a little of each item with every bite! This is now my favorite way to eat a burger, even when not eating low carb! It is yummy!
1 or 2 green bell peppers cut into chunks
2 red bell peppers also cut into chunks (you can mix in other colors, too or use only red peppers as you like)
1 sweet white or red onion, cut into chunks
1 zucchini or yellow squash cut into about 1/4 inch slices (optional)
1 pound sliced button or portabello mushrooms, or other mushrooms
chicken tenders, boneless, skinless, 2 pounds or so, cut into chunks
or, 2 pounds shelled and deveined shrimp
1 stick butter or margarine (about a 1/4 pound or more if you like it!)
I like to give the vegies and chicken a headstart on cooking and coat them with butter by kind of stir-frying the vegies in butter in a large skillet just to get them a little tender and coated with the butter, then finish cooking them on the grill. I do the same with the chicken, cooking it until almost done, then cook the vegies and chicken together on the grill in a grilling pan that has holes in it to allow grilling without losing the smaller pieces. You can skip this step and just cook it all out on the grill. I stay with it and use a spatula to keep turning the food so it all gets nice carmelization from the heat. I like to cook everything on high when I grill to be sure it gets good color and flavor. Cook only until meat is cooked and vegies are still colorful and tender. Serve hot.
Note: A great low-carb way to enjoy crispy burgers, fried or grilled, is to cook them on high heat to get great browning and get them crispy on the outside and tender on the inside. Then serve them with a mound of sweet, crunchy lettuce, plenty of chopped, sweet onion and a good mound of real mayonaise. Now, eat a little of each item with every bite! This is now my favorite way to eat a burger, even when not eating low carb! It is yummy!
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