May 19, 2006, Newsletter Issue #54: Recipes for the Diabetic
Tip of the Week
Here is a delicious recipe for a grilled chicken kabob.
Ingredients:
1 lb. chicken breasts/thighs cut into 1 inch pieces
4 green peppers, sliced into 1 inch wedges
1 zucchini cut into 1/2 inch slices
2 onions, cut into wedges
12 mushrooms (whole)
3 tomatoes cut into small wedges
marinade: 1/2 cup seasoned vinegar
3 Tablespoons oil
1/2 garlic clove, crushed
3 tsp. oregano leaves
2 tsp. basil leaves
marinate chicken wedges in marinade sauce for one hour before cooking
Take chicken and vegetables, and alternate them on metal skewers. Grill them on a covered grill over medium hot coals until chicken is well cooked (no longer pink), turning the kabobs as they cook.
Oven: grill in oven in grilling pan for 10 to 15 minutes, until chicken is cooked through, turning halfway through cooking time.
Serving suggestion:
You can serve this with 1/2 cup cooked pasta or rice on the side.
Two kabobs alone =1 starch, 3 lean meat, 3 vegetable exchanges; total fat 5 g; carbohydrate 32 grams.
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