Bacon Wrapped Shrimp

1-2 tbsp. sour cream

1/2 tbsp. mayonnaise

Juice from one lime

1/2 tsp. chopped green onion

1/2 tsp. ground black pepper

1/2 tsp. salt

1/2 tsp. crushed red pepper

7 large shrimp

7 slices lean bacon

1/4 of a medium onion, chopped

1 cup chopped mushrooms

1 cup chopped green bell pepper

Canola or olive oil for sautéing

Dash of steak sauce


For the dipping sauce, mix together first 7 ingredients, cover and chill until ready to use.

Wrap shrimp with bacon and skewer with toothpick. Sauté onion, mushrooms and pepper in canola or olive oil. Add a dash of steak sauce; stir. Lightly sauté shrimp/bacon skewers until done, no more than 5 minutes.

Chipotle-Yogurt Chicken Kebabs

1/2 cup plain fat-free yogurt
1 chipotle chile in adobo sauce, minced
1 large garlic clove, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
cooking spray

Adobo chiles used to give this recipe a smoky and spicy flavor.  Serve with grilled pineapple slices and cooked couscous tossed with chopped tomato, onion and fresh parsley.

Combine first 6 ingredients in a small bowl, stirring with a whisk.  Pour into a heavy-duty zip-top plastic bag.  Add chicken; seal bag, and toss to coat.  Marinate in refrigerator 1 to 2 hours, tuning bag occasionally.

Prepare grill.

Thread chicken evenly onto 4 (10-inch) metal skewers; place on grill rack coated with cooking spray.  Grill 11 minutes or until done, turning once. 

Yield:  4 servings (serving size: 1 kebab).




Per Serving:  Calories 206 (10% from fat); Fat 2.3g (saturated fat 0.6g);Protein 40.7g; Carbohydrates 3.4g; Fiber 0.2g; Cholesterol 99mg; Iron 1.5mg;  Sodium 445mg; Calcium 64mg