Grilled Potato "Skins"

For the Labor Day holiday, we had our friends over for a BBQ and decided we wanted to do something a little different than our normal BBQ fare of hamburgers, corn on the cob and potato salad. So, we marinated a tri-tip (recipe to come!) and made these Grilled Potato "Skins" which were so fun, and very yummy! I mean, everything tastes better with bacon, right?!

Grilled Potato "Skins"

4 Russet Potatoes, baked and skinned
8 slices of bacon
1/2 cup shredded cheddar cheese
salt
pepper
olive oil
sour cream (opt.)

Cut the baked potatoes in half and cut the ends off so that your potato will sit flat on either side. Scoop out a half inch center section on the larger of the flat sides. Wrap 1 slice of bacon around each half of potato and secure with toothpicks (soaked in water for 10 min. first). Lightly brush olive oil on top and bottom of potato and season with salt and pepper. Place potatoes, flat side down, on the grill. When bacon is cooked, add cheddar cheese into open hole in the top of the potato and cover with a foil tent. Continue cooking until the cheese is melted.

To serve, place a small dollop of sour cream on plate and place the potato half on top. Enjoy!

Chickpea & Tuna Salad

I've made a goal for myself to pack a lunch at least 4 days during the work week, so this morning I had to throw something together because we had no left overs and I really didn't to eat a frozen meal today. So, here's what I came up with:

Chickpea & Tuna Salad

5 oz. can of tuna in water, drained
1 can of garbanzo beans
1/4 cup red onion, chopped
2 tbsp. tzatziki sauce
1 tsp. dijon mustard
1 tsp. Mrs. Dash (or Salt and Pepper to taste)

Mix all ingredients together. This makes about 2 servings. I plan on eating it in a wrap with spinach leaves.