| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/3 | c | Each red wine vinger and botled plum sauce |
| 2 | ts | Reduced- sodium soy sauce |
| 1 | ts | Each grated fresh ginger and minced garlic |
| 1 | lb | Turkey tenderlion steaks or cutlets |
| 1 | sm | Zucchini |
| 1 | sm | Yellow summer squash |
| 1 | md | Red bell pepper |
| 8 | sm | Mushrooms |
| 8 | Cubes fresh or canned pineapple |
INSTRUCTIONS
I tried the chicken on a Stick from Richard Simmons Fareware to fat cookbook. Here is another recipe from the same book that I liked. 1 In small bowl combine vineger, plum sauce, soy sauce, ginger, and garlic. Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally. 2 Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepper into 1-inch squares. Place zucchnini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade. Seal bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking. 3 After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade. 4 Remove broiler pan and preheat broiler. Tread turkey, vegtables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan. Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade. Nutrient vaule per serving 169 calorie 29g protein; 1g fat ( 8% fat); 10g carbohydrate; 84mg soduim; 77mg cholesterol Posted to Digest eat-lf.v097.n017, by bmann@jcn1.com (Beverly Manning) on Fri, 17 Jan 1997.
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