Healthy Living

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.


Estimated Times
Preparation Time: 20 mins
Cooking Time: 8 mins
Cooling Time: 1 hr marinating

Servings: 4

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

Karla Urwitz
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12 thoughts on “Happy Healthy Monday

  1. Glad to hear that the knee is feeling better. Remember to listen to your body this week so you protect the knee still. Great job on the 4 lbs loss. I am excited to try those yummy kabobs. I am making pesto at the end of the week and this looks great!
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  2. I need to look for recipes to cook too. If you have any vegetarian soup recipes, I’d love to see them. Glad you’re feeling better!

  3. Congratulations! 4lbs is awesome!

    Two new recipes/week is a great idea! I’m going to try that on my maternity leave – thanks for the idea!

    Have a great week!

  4. Karla, I think you have help me to come up with some ideas to start cooking more. Your right cooking healthier is the key to living a longer life. Now, I’m getting older…(Don’t tell anyone). I am working on eating better. I have bookmark your site to come back to read more of your content. Thanks for sharing…
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  5. Yummy! I do a little blogging about cooking as well! I hope the dizzy spells go away, you must need to eat a little more!
    Debby db

  6. I think I gained 4 pounds just looking at that meal. Take care of that knee. I hurt my knees and shoulders in college and the only good thing I can say about it is that I know when a cold front is coming before the weather man does.

    Take care.

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