Happy Healthy Monday
Another week has passed and I still feel I am playing catch up. Good news is that my knee is starting to feel better. Yeah. So this week I hope to do something light, like my Wii or some WAH stuff. I really need to get that WAH kit.
Somehow since I last weighed in I have lost 4 lbs. Don’t ask me how because I have no clue but I will take it and run. I have joined the Shrinkvivor challenge on Shrinkingjeans so I am excited to do this challenge. Hope it will keep me motivated and not get kicked to Exile Island. LOL
This past weekend I wasn’t well at all. Had all kinds of dizzy spells so I didn’t get a chance to get to the store. SO my goal this week is to find at least 2 recipes to make, new ones, and get to the store to stock up on healthy foods. Our house is pretty bare.
Also this week is get back to drinking that water. I miss my Kim, although I dont’ have as much time to Twitter with this new job but I do get on a time or 2 or 3 or 4 during the day so I don’t feel so out of the loop.
Okay back to work for me.. Here is a recipe for you.
Pesto Chicken & Vegetable Kebabs
Grill up some wholesome fun with this flavorful recipe for Pesto Chicken & Vegetable Kebabs. If you are a vegetarian this would be easy to make all veggies.
Marinated in a robust pesto sauce, these skewers of tender chicken pieces and seasoned vegetables make a colorful and appetizing entrée.
Served with a fresh salad, these kebabs are a perfect addition to the summer season.
Preparation Time: 20 mins
Cooking Time: 8 mins
Cooling Time: 1 hr marinating
Ingredients 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
Grated lemon peel from 1 lemon
Juice from 1/2 lemon
1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers
Directions COMBINE pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.
THREAD chicken and vegetables alternately on skewers; discard any remaining marinade.
PREHEAT grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and ground black pepper, if desired.
NOTE: If using wooden skewers, soak in water for 30 minutes before threading. Nutritional Information
|Calories: 150||Calories from Fat: 70||Total Fat: 8 g|
|Saturated Fat: 1.5 g||Cholesterol: 40 mg||Sodium: 180 mg|
|Carbohydrates: 4 g||Dietary Fiber: 1 g||Sugars: 2 g|
|Protein: 16 g|