| 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.
A Message from our Provider:
“If God is your Copilot – swap seats!”