Directions:
- Mix the marinade ingredients until blended. Add the cubed meat and shrimp to the marinade and let soak for several hours – overnight is best.
- Cut up the vegetables and fruit and assemble all the ingredients.
- Thread a cube of meat (one of each type), alternating one a chunk of vegetable (one of each type) or fruit (one of each type) until the skewer is full (don't over fill because you need the ends free to move them. Finished skewers can store in the refrigerator for hours.
- Grill for three minutes on each side or until beef is medium well. The sugar in the marinade may cause the grill to flare, so keep a close watch on them!
- Meanwhile, pour the leftover marinade into a pan and bring to boil. Let the mixture reduce down.
- Drizzle the grilled skewers with the reduced marinade to serve.
Makes 24 skewers, serves 12: Per skewer: 145 calories, 30 calories from fat, 3. 3g fat, 1g saturated fat, 44mg cholesterol, 9. 5g carbohydrates, <1g fiber, 18. 5g protein, 282mg sodium, 18. 5mg calcium, 1mg iron
Very Berry Cheesecake Napoleons
Another easy recipe that kids can help you assemble! These have
to be put together just before serving, or the phyllo dough
will get soggy. Your kids can assistby placing berries or
spooning the pudding.
Ingredients:
Nonstick cooking spray
1 1/4 cups low-fat (1%) milk
1 package (3. 4 ounces) cheesecake flavored pudding or
pie-filling
1/4 teaspoon almond extract
6 (13 x 18 inch each) sheets frozen phyllo dough, thawed
1 cup fresh blueberries (or frozen, thawed, drained)
1 cup fresh raspberries (or frozen, thawed, drained)
1 tablespoon finely ground Splenda*
8 sprigs of fresh mint
Directions:
- Preheat oven to 350 degrees F. and spray two large baking sheets with nonstick cooking spray.
- In a medium-sized bowl, whisk together milk, pudding mix and almond extract. Cover and refrigerate while preparing phyllo.
- Place a damp towel over sheets of phyllo until ready to use. Lay a sheet of phyllo on a large work surface with the long end facing you. Spray lightly with nonstick cooking spray. Repeat with two more sheets. Using a sharp knife, cut into 12 equally-sized rectangles and transfer to a baking sheet. Repeat procedure with remaining three sheets of phyllo and place on the second baking sheet. You will have a total of 24 phyllo rectangles.
- Bake for six to seven minutes or until golden brown. Remove baking sheets from oven and transfer phyllo to a wire rack to cool.
- To assemble, place a phyllo rectangle on a dessert plate. Spread with pudding and top with a few blueberries. Spread pudding on both sides of a second rectangle and place on blueberries. Top with a few raspberries. Spread a third rectangle with pudding and place pudding-side down on raspberries. Sprinkle with sugar substitute and garnish with a sprig of mint.
* Place 1/2 cup Splenda in a food processor and grind into a fine powder. Store in a shaker to dust desserts or breakfast goods in place of powdered sugar.
Serves 8. Per serving: 107 calories, 9 calories from fat, 1g
fat, less than 1g saturated fat, 4mg cholesterol, 20g carbs, 1g
fiber, 2g protein, 239 sodium, 55mg calcium, trace iron.
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About the recipe authors: Recipes for Fruited Tea with Berry Stained-Glass Ice, Avocado Deviled Eggs and New Potatoes with Chive Cream by Michele Thompson, MS, (aka Shelly Sinton) is author of "The Fitness Kitchen: Recipes for a Fad-Free Lifestyle" and a freelance food writer and personal chef in Bozeman, Montana. She is also the founder of ShellysFitnessKitchen.com and editor of "Real Food With Real Taste." Recipe for Teriyaki Skewers by Jen Carlock, a freelance writer from Bloomington, Ilinois. Want more? Get hundreds of great recipes at SheKnows.com, MomsMenu.com & ChefMom.com.
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