I make especially for her? I don't expect to let her have a burger or a hotdog, she has high cholesterol, high blood pressure and slow digestion. I don't want to make her something boring to eat.
Ah once again we have rude remarks from Mike L, Why do you answer questions if all you want to do is be rude . You must have a very sad life !!!
Good for you for thinking of your mother !! There are many good things to make. I have been diabetic for about 10 years and my husbands family will never plan a meal when I can eat, I have to eat at certain times as I am on insulin. So I usually just never go. It would be better for everyone to eat something besides hot dogs anyways !!!
Grilled Seafood Kabobs
Yield: 4
1 lb Large Shrimp (Deveined)
1 lb Fresh Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Barbecue Sauce
1/4 c Honey
4 tb Stone Ground Dijon Mustard
8 Wooden Skewers
2 lb Fresh Fruit (As Garnish)
Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or overnight) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent burning. Baste with marinade and use a
covered grill to insure snokey flavor. Garnish with fresh fruit.
Tangy Chicken And Vegetable Kabobs
1 1/4 pounds boneless skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic-minced
1/4 cup lemon juice
1 teaspoon red pepper flakes — optional
8 ounces pineapple chunks — drain juice
–and reserve
1 red pepper
–cut into 1" squares
1 green zucchini — cubed
–or sized for skewers
1/4 cup ketchup
1/4 cup pineapple juice
2 teaspoons olive oil
Cut chicken into large chunks.
Combine oil, garlic, lemon juice, red pepper flakes . Pour over chicken and marinate and refrigerate for 2 hours or more. Place alternating pieces of chicken, pineapple chunks, zucchini and red pepper on skewers.
Whisk together ketchup, pineapple juice and olive oil. Brush entire kabob with ketchup sauce and place on grill or in broiler of oven.
Cook for a total of 10-15 minutes, or until chicken is no longer pink inside and top of kabob is slightly brown. Turn the kabob frequently to cook evenly. Brush final ketchup marinate on all sides as you turn the kabob. Discard any leftover marinate
CARIBBEAN CHICKEN KABOBS
4 chicken breast halves, skinned & boned
1 (16 oz.) can pineapple chunks
1/2 c. soy sauce
1/4 c. honey
1 clove garlic, minced
1/2 tsp. ground ginger
1 green pepper, cut into 1" pieces or 12 cherry tomatoes
Hot cooked rice (opt.)
Cut chicken in 1" cubes. Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour; arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade. Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired. Makes 4 to 5 servings.
Mr. Food's Chicken Kabobs
2/3 cup vegetable oil
2 tablespoons white vinegar
1/2 teaspoon parsley — freeze-dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 pounds chicken breasts boneless skinless
– cut in 2" cubes
1 medium red bell pepper — large chunks
1 medium green bell pepper — large chunks
2 medium onions — cut in 1" chunks
6 metal or bamboo skewers
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper. Add the remaining ingredients (except the skewers) and toss to coat.
Cover and refrigerate for 1-2 hours. Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers.
If using bamboo skewers, they must first be soaked in water for 15-20 minutes.
Preheat the grill to medium-high heat. Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through.
Honey 'n' Spice Chicken Kabobs
1 can drained pineapple chunks
1 medium green pepper
1/2 cup Heinz 57 Sauce
1/4 cup honey
4 skinless boneless chicken breast halves
Blanch green pepper in boiling water 1 minute; drain. Cut each chicken breast into 4 pieces. Alternately thread chicken, green pepper and pineapple onto skewers. Combine 57 Sauce and honey. Brush kabobs with 57 Sauce mixture. Broil, about 6 inches from heat source, 12 to 14 minutes, turning and brushing with 57 Sauce mixture once.
Makes 4 servings
GRILLED VEGETABLE KABOBS
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings
Good Luck. I have lots more recipes in my cooking group. If you want to join its free and no obligations.
http://groups.msn.com/CookingWithKay