Healthy Kabob Combos
By Ali Struhs
Summer means firing up the grill and getting together with family and friends, but often dinnertime means an abundance of grilled meat with salty potato chips and no vegetables in sight.
Incorporate more vegetables with your warm-weather meal by grilling vegetable and fruit skewers. Grilled kabobs don’t have to be a meat-fest! Try these four different kabobs to serve with Jenny Craig menu items or at a summer BBQ with friends.
Tropical Island Kabobs
Take your family and friends to a beach paradise with this tropical kabob combination of red onion, pineapple, red and green pepper, and zucchini. Simply use one can of unsweetened pineapple chunks, quarter a large red onion, cube a zucchini, and cut red and green peppers into 1 inch pieces and alternate the ingredients on a skewers. Brush lightly with teriyaki sauce and sprinkle with garlic and pepper before grilling, turning often, until tender and browned.
Flavor of Italy
For a family-style Italian dinner, grill up these healthy kabobs to serve with Jenny Craig’s pasta meals, like the Classic Lasagna with Meat Sauce. Quarter Italian eggplant and then cut into ¾ inch slices, wash and pat dry mushrooms of your choice, quarter an onion, and wash cherry or grape tomatoes. Thread eggplant, whole mushrooms, onions, and tomatoes on skewers before lightly brushing with 1 tsp of olive oil and seasoning with garlic, oregano, and basil. Grill until slightly charred.
Summer Garden Skewers
Summer squash, okra, bell peppers, and tomatoes combine for a warm-weather skewer that pairs perfectly with hamburgers and hot dogs, and even Jenny Craig’s Grilled Chicken Sandwich or Turkey Burger. Cut yellow squash into ¾ inch rounds, remove the stems from okra, slice any color of bell pepper into 1 inch pieces, and wash fresh cherry or grape tomatoes. Place each vegetable on the skewer before seasoning with a sprinkle of garlic and pepper. Grill until the vegetables are tender.
Craving a dessert that is fresh and summery? Try these sweet kabobs of peach, mango, banana, and strawberry that are easy to grill while you eat dinner al fresco with friends and family. Slice bananas into 1 inch pieces, cube mango and farmer’s market peaches, and hull strawberries. Then, place on skewers and grill, turning occasionally. Serve immediately with low-fat ice cream or Jenny Craig Lemon Cooler Cookies.