Maggie and Wilson

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!

 

 

 

Yellow Squash and Bacon

This is a great side dish, but filling enough to be a meal all by itself.

• 3 Yellow Squash, cleaned and sliced
• 1 Clove of Garlic, minced
• 3 Slices of Bacon, cooked and crumbled
• 3/4 Teaspoon Italian Seasoning
• Fresh Shredded Parmesan Cheese
• Salt and Pepper to taste
• Olive Oil

Saute sliced squash in about 2 tablespoons of olive oil and Italian Seasoning.  When the squash is almost to desired softness, reduce heat to medium and add garlic, 2 slices of bacon, salt and pepper.  Continue to cook until squash just starts to brown.  Move to plate or serving dish and top with shredded Parmesan Cheese and last piece of bacon.

 

Zucchini “Hashbrowns”

2 Large Zucchini, peeled and julienned 2 T Chopped Onion 1/2 t. Ground/Powdered Rosemary 1/4 C. Fresh Shredded Parmesan Cheese Butter, Salt, Pepper

Sauté chopped onions in butter until transparent.  Add julienned zucchini, salt and pepper to taste, and sauté until the majority of the moisture is gone.  Sprinkle with parmesan cheese and gently stir until cheese is melted.

Pampered Chef has a great tool. It was the first time I had used it and absolutely love it! #1073 Julienne Peeler - $10.25

Approx Calories: 65 per serving (1/2 recipe) Approx Carbs: 3.5 per serving

Cauliflower with Broccoli Topping

This dish was inspired by a recipe in the CHOC Angel Food Cookbook (Children's Hospital of Orange County put together a cookbook as a fund raiser).

• 2 C. Frozen Cauliflower
• 2 C. Frozen Broccoli
• 4 T. Butter, melted
• 1 Pkg Cream Cheese
• 1 C. Shredded Parmesan Cheese
• 1 C. Shredded Cheddar Cheese
• 1 t. Ground Pepper
• 1/2 t. Salt
• 1/2 t. Cumin
• 1 clove garlic
• 1/4 green onions, finely chopped

(Using the veggies that can cook right in the bag makes things go much quicker!)

Cook cauliflower according to package directions, drain, and then chop in to small pieces with either a Chopper or a food processor. Pour into a shallow 8x8 oven safe dish.  Mix in 3/4 cup of parmesan cheese and 2 T. Butter.

Cook broccoli according to package directions.  Drain and place in a food processor.  Add softened cream cheese, 2 T. butter, remaining 1/4 C. parmesan cheese, peeled garlic clove, pepper, salt and cumin. Process until smooth. Fold in green onions.

Spread broccoli mix over chopped cauliflower and top with shredded cheddar cheese and additional pepper.  Bake at 325 for about 30 minutes.

Entire recipe/ 1/12th of recipe

Calories: 2,128 / 177

Fat:187g / 15g

Carb: 41g / 3.5g

Fiber: 10g /.8g

Net Carb 31g / 2.7g

Garlic Green Beans

 
This is a friend's recipe:

• 2 tbsp olive oil
• 2 tbsp sesame oil
• 4 garlic cloves (finely chopped divided)
• 1.5 lb fresh green beans
• .5 tsp hot pepper flakes
• 1 tsp dark soy sauce
• 1 dash kosher salt

Wash and cut stems off green beans. Heat up skillet with 2 T olive oil. When hot toss in half the garlic. Just as it starts to pop add sesame oil and green beans and toss until lightly coated. As green beans warm up add soy and pepper flakes. Toss lightly and cover over med-low heat until green beans are tender. When green beans are tender and almost ready, add remaining garlic, salt to taste and continue to cook until garlic is toasty.  Remove and serve hot.