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
1/4 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

1/4 cup olive oil
1/4 cup lemon juice
2 tsp. sugar
1/4 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.