Name: Prevention's Perfect Kabobs
Ingredients: 1/4 lb Boneless skinless chicken breasts; 6 Sea scallops; 3 sm Red potatoes; 2 Carrots; 6 Brussel sprouts; 1 sm Yellow squash; 1 Red bell pepper; 6 Prunes; 6 Dried apricots; 1 c Plain nonfat yogurt; 1/3 c Mint leaves; 4 Cloves garlic; 1/4 ts Black pepper

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats			6	Servings

INGREDIENTS

1/4	lb	Boneless skinless chicken breasts
6		Sea scallops
3	sm	Red potatoes
2		Carrots
6		Brussel sprouts
1	sm	Yellow squash
1		Red bell pepper
6		Prunes
6		Dried apricots
1	c	Plain nonfat yogurt
1/3	c	Mint leaves
4		Cloves garlic
1/4	ts	Black pepper

INSTRUCTIONS

MARINADE
Preparation: SOAK 12 bamboo skewers in water.
1. Prepare marinade in blender on HIGH for 1 min.; use half as marinade
and reserve rest for later basting.
2. Cut chicken breast into 6 equal 1 1/2-in. pieces. Rinse 6 sea scallops.
Combine chicken and scallops with 1/2 c. yogurt marinade in a zipper-lock
bag. Massage to coat; refrigerate 1 hr.
3. In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes
in half. Peel the carrots and cut three 1 1/2-in. pieces from thick ends.
Trim outer leaves from brussels sprouts; wash sprouts.
Place potato halves in boiling water. After 1 min., add carrot pieces;
1 min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and
6 prunes to the boiling water. Cook 1 min.; drain. Cool on a plate.
4. Wash and trim 1 small yellow squash. Cut into six 3/4-in. slices Cut
six 1 -1/2 in. sweet red bell pepper chunks.
5. Using TWO 6-in. bamboo skewers for each kabob, insert in a parallel
manner, one at a time, 1/4 in. apart, piercing (in order):    carrot
(sideways; across the grain), prune, chicken, squash, red pepper, sprout
(sideways; across the grain), scallop, apricot and potato (round end to
outside). Using the same parallel-skewers method, make 5 more kabobs.
6.  Preheat broiler or grill to HIGH. Spray broiler pan with no-stick
spray. Place 3 to 4 in. from heat. To grill, place kabobs directly on hot
grid.
Baste kabobs with had remaining marinade. Broil 7 to 9 min. (grill 5 to 6
min.). SERVE with Chunky Garden Yogurt Sauce and a salad: Prevention's
Parsley Laden Tabbouleh; Spinach-Yogurt Salad
PANTRY: FATTOUSH - Bread salad, based on a selection of greens and herbs
(purslane, parsley, mint, arugula, sumac) blended with toasted pita bits
and fresh tomatoes. TABBOULEH - Salad of bulgur mixed with chopped
tomatoes, onion, mint, parsley, olive oil and lemon juice.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”