Last night after a long sail we decided that we wanted to cook up something delicious. Since all of us were starving I decided to make some goat cheese and cream cheese stuffed sweet bell peppers while we were making the rest of the meal. I usually only roast the bell peppers with goat cheese, but since Bryan dislikes goat cheese, I decided to make a few stuffed with cream cheese, which turned out quite good. I just set the oven to 400 degrees, then cut and removed all the seeds from the baby bell peppers. I then stuffed them and put them in the oven until the cheese was melted. I then put them back into the oven on broil so that they would brown a bit. No set time, just kept checking them until they looked done to me.
While the bell peppers were cooking Bryan was marinating skirt steaks in 2 garlic cloves, 2 tablespoons Dijon mustard and 1 tablespoon fresh lime juice. He put those in the fridge for a bit while we were cooking up everything else. Once marinated he heated up a grill pan and threw the steaks on, for 3 minutes on each side, or until they were cooked to our preference.
I decided, shockingly, to make the mac n cheese I made last time we cooked dinner. I again made it with Kraft Mac n Cheese, and added 1/3 Less Fat Philly Cream Cheese and some sharp cheddar. Cooked up the mac n cheese, then added low fat milk, 1/2 a square of Philly Cream Cheese, and cut up some cheddar and mixed it in and then once that was cooked down I put it into a pan and shredded some more cheddar on top and put it in the oven on broil until golden brown.
Mollie decided to steam some asparagus as well in order to balance out the meal. The steaks were so good, I had never tried making steak with dijon mustard, so this was a new treat. The mac n cheese was good, although last time we made it a bit better. This was a success in home cooking!
From Sauce with Love 