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Chipotle Chicken Kebabs
Sweet and Spicy Grilled Pineapple
Tomato-Parsely Couscous
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Chipotle Chicken Kebabs ~ serves 4
½ cup plain fat-free yogurt
1 chipotle chile in adobo sauce, minced
1 large clove garlic
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
Cooking spray
Combine yogurt through pepper in a small bowl and stir with a whisk. Pour into a heavy-duty zip lock bag. Add chicken; seal bag, and toss to coat. Marinate in refrigerator one to two hours (but no longer than 24 hours), turning bag periodically.
(If using wooden skewers, soak them in water 30 minutes before grilling). Prepare grill or heat grill pan. Thread chicken onto four or eight skewers, depending on the length of the skewer. Spray grill or grill pan liberally with cooking spray. Grill 5 to 6 minutes on each side, turning once for a total of 11 minutes or until done.
CAL: 209; FAT:2.3 g (sat 0.6 g); PRO: 40.7 g; CARB: 3.4 g; FIB: 0.2 g; CHOL: 99 mg; SOD: 445 mg;
Sweet and Spicy Grilled Pineapple ~ serves 4
1 peeled and cored pineapple OR 8 canned pineapple rings in their own juice
1 ½ Tbsp. pineapple juice
3 Tbsp. brown sugar
1 Tbsp. adobo sauce from canned chipotle chiles
Cooking spray
Prepare grill or heat grill pan.
Cut pineapple into 8 slices. Combine pineapple juice, brown sugar, and adobo sauce in a small bowl, stirring with a whisk until blended. Blot excess moisture from each pineapple slice with paper towels. Brush one side of each slice with brown sugar mixture.
Place pineapple slices, brushed sides down, on grill or grill pan sprayed with cooking spray. Grill 3 minutes or until browned; brush with remaining brown sugar mixture, turn, and grill 3 minutes.
CAL: 87; FAT: 0.2 g (sat fat 0 g); PRO: 0.6 g; CARB: 22.7 g; FIB 2 g; CHOL: 0; SOD 45 mg;
Tomato-Parsely Couscous ~ serves 4
In a medium saucepan, bring 1 cup water and ¼ tsp. salt to boil. Stir in ¾ c. dry couscous; cover. Remove from heat and let stand for five minutes. In the meantime; chop ¼ c. parsley and chop two plum tomatoes. Fluff couscous with a fork and spoon into a serving bowl. Stir in tomato and parsley.
CAL: 130; FAT: 1 g (sat fat 0); PRO: 5 g; CARB: 28 g; FIB: 2 g; CHOL: 0 mg
Menu 2: Low Carbohydrate

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