From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-345489-387272
2 pounds flank or round steak cut in 1-inch pieces
4 boneless
chicken breasts cut in 1-inch pieces
16 oz Italian salad
dressing
4 cloves garlic, minced
One quarter cup soy
sauce
1 16-oz. can pineapple chunks, drained
2 white
onions, chopped
1 pint cherry tomatoes
8 oz. fresh
mushrooms
2 green, yellow or red peppers, sliced
8 metal
or bamboo skewers
Marinate beef and chicken in Italian dressing, garlic and soy sauce
for 1 - 2 hours in the refrigerator. If you are using bamboo skewers,
it is best to soak them in water for 20 minutes or so to soften them.
When beef and chicken are finished marinating, alternate placing
chicken, beef, pineapple chunks, onion slices, tomatoes, mushrooms and
peppers until skewer is full. Grill over medium-hot coals until meat
is fully cooked. Serve with hot rice or pasta.
The Skinny: Use low fat Italian salad dressing, low sodium soy sauce
and skinless chicken breasts.
Pear and Baby Green Salad
One quarter cup olive oil
One quarter cup lemon juice
2
tsp. sugar
One quarter cup fresh basil leaves, chopped
Salt and Pepper to taste
3 Bartlett pears, cored and thinly
sliced
6 cups baby greens
1 avocado, peeled and diced
Combine olive oil, lemon juice, sugar, basil and salt and pepper in a
cruet and shake well. Arrange pears and baby greens in a large bowl.
Just before serving pour dressing over greens and toss. Garnish with
diced avocado before serving.
The Skinny: The avocado has some fat but really adds to the taste and
presentation for this dish. You decide...to avocado or not to
avocado.