Chicken and Bacon Kabobs

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Main Dish:Chicken and Bacon Kabobs
Side Dish: Grilled Zucchini
Dessert: Spicy Cherry Jello

Chicken and Bacon Kabobs

• Precook 8 pieces of bacon so that it is cooked but not crispy.
• Cut 3 chicken breasts into 1 inch cubes.  Sprinkle with salt and pepper.
• Alternate chicken and bacon on skewers
• Place on grill and cook for a total of about 15 minutes, or until juices run clear.
• While still on the grill, brush kabobs with a low sugar BBQ sauce mixed with a couple of tablespoons of beer.  Grill for an additional 1-2 minutes to allow sauce to warm up.

Zucchini
Slice 3 zucchinis into thick spears.  Sprinkle liberally with olive oil, salt and pepper.  Place in a basket or on tinfoil as the zucchini can fall apart if cooked too long or if sliced too thinly.  Grill for 5-6 minutes on each side depending on how crispy you would like it to be.

  

Jello
Mix 1 .3oz box of sugar-free cherry jello with one cup of boiling water and stir until well dissolved.  Add one cup of cold sugar-free ginger ale in place of the cold water.  Stir well and chill.  The ginger ale gives the jello a slightly fizzy texture and adds extra fullness and a little spiciness to the somewhat bland jello.  Even my pickiest eater loved this!