Pork and Vegetable KebabsEn Español (Spanish Version)
Serving Size½ of recipeCalories
13 gSaturated Fat4 gSodium
407 mgTotal Carbohydrate
9 gDietary Fiber2 gProtein
23 gServings2IngredientsMeasuresOlive oil2 tablespoonsWhite wine vinegar2 teaspoonsJuice of ½ lemonBlack pepper¼ teaspoonGarlic clove, crushed1Boneless pork loin, visible fat removed and sliced into 1-inch pieces½ poundCherry tomatoes4Large mushrooms, cleaned and sliced in half2Green pepper, sliced into 8 squares1DirectionsMix olive oil, vinegar, lemon juice, black pepper, and garlic in small bowl, and pour into zip lock bag. Add pork and marinate in the refrigerator for a couple of hours.Prepare grill.Remove pork from marinade, letting excess marinade run off. Thread pork and vegetables onto 2 metal skewers.Grill until pork is cooked through and vegetables are lightly browned, turning frequently.
3 lean meats; 2 vegetables; ½ fat
Side Suggestions: Provencal Potato Salad
Wash and scrub 4 small red potatoes. Place in a pot and fill with water. Cover and place over high heat. Once water starts boiling, reduce to low and simmer potatoes for 20-30 minutes, until soft when pricked with a fork. While potatoes are cooking, mix together 1 tablespoon white wine vinegar, 4 teaspoons olive oil, 2 teaspoons water, ¼ teaspoon salt, and freshly ground pepper to taste. When potatoes are cooked, let cool just slightly and then slice into smaller pieces. Pour sauce over potatoes while still warm. Mix in ¼ cup chopped chives and 1 cup baby spinach just before serving.
Nutrition Info (for ½ of recipe): 335 calories; 55.5 g carbohydrate; 7 g protein; 10 g fat (1.5 g sat); 6.5 g fiber; 323 mg sodium
Exchanges: 3.5 starches; 2 fats