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This colorful kabob recipe from Elaine Anderson of Aliquippa, Pennsylvania makes just enough for two. “It's a delicious and easy way to serve the vegetables from our garden,” says Elaine.
This recipe is:
Nutritional Facts 1 kabob equals 285 calories, 16 g fat (2 g saturated fat), 63 mg cholesterol, 108 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 fat, 2 vegetable.
Originally published as Vegetable Chicken Kabobs in
Cooking for 2
Summer 2007, p16
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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