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Stick to your resolutions

Gabrielle Devenish

New Year’s can hardly be mentioned without the word “resolution.” One ubiquitous New Year’s resolution is to lose weight. After a couple months of rich holiday meals and sweet treats, it’s easy to pack on a little extra padding. No wonder January is a huge month for health clubs, as new memberships soar, while many restaurants see a decrease in diners.But dieting doesn’t have to mean boring, plain salads with no dressing and dry, skinless chicken breasts. Kebabs are a flavorful and healthy, and are a refreshing new way to look at cuisine. All kinds of meat and seafood can be used to make kebabs, as well as fruit and grilled vegetables (no, Twinkies on a stick do not count!). “Stick” to your resolutions by making kebabs for your next meal!Fruit Kebabs withNutmeg Dipping Sauce1 container (8 ounces.) low-fat or fat-free vanilla yogurt1/4 cup sliced fresh or frozen strawberries (thawed)1/4 reduced-fat sour cream1/2 teaspoon ground nutmeg4 cups mixed fresh fruit (such as grapes, sliced bananas, melon chunks, pineapple chunks, apple chunks, etc.)fresh mint leaves, if desiredPlace yogurt, sliced strawberries, sour cream, nutmeg and brown sugar in blender. Cover and blend on low speed, stopping blender occasionally to scrape sides (if necessary). Spoon into serving dish; cover and refrigerate one hour.Thread fruit onto twelve 6-inch skewers, alternating types of fruit and garnishing with mint leaves, if desired. Serve with dipping sauce.Serves 6Ginger Shrimp Kabobs12 uncooked large shrimp, in shells1 tablespoon grated ginger root2 tablespoon lime juice2 teaspoons soy sauce (reduced sodium is okay)1 teaspoon dark sesame oil1/4 teaspoon crushed red pepper3 cloves garlic, finely chopped1 each medium red, green and yellow bell peppers, cut into 1-inch squares12 small whole mushrooms6 green onions, cut into 1-inch piecesPeel shrimp. Make shallow cut lengthwise down the back of each shrimp and wash out vein.Mix ginger root, lime juice, soy sauce, sesame oil, crushed red pepper and garlic in plastic or glass container. Stir in shrimp until well-coated; cover and refrigerate one hour.Heat grill or set oven to broil. Remove shrimp from marinade, reserving marinade. Alternate bell pepper, mushroom, onion and shrimp on each of 12 6-inch skewers. Brush lightly with marinade. Grill or broil 4 inches from heat for 6 minutes, turning once.Serves 4.Chicken Satay1 pound boneless, skinless chicken breasts1/3 cup hoisin sauce1/3 cup plum sauce2 tablespoons sliced green onions1 tablespoon grated ginger root2 tablespoons dry sherry or chicken broth2 tablespoons white vinegarTrim fat from chicken and cut into 1/2-inch wide strips. Mix remaining ingredients in large bowl. Add chicken and toss to coat; cover and refrigerate 2 hours.Set oven to broil. Remove chicken from marinade and drain, reserving marinade. Thread 2 pieces of chicken on each of 12 10-inch skewers. Place on rack in broiler pan. Broil with tops 3-4 inches from heat for about 8 minutes, turning once (chicken should not be pink in center). Heat reserved marinade to boiling in saucepan and serve with chicken.Makes 12 skewers.Recipes adapted from “Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook.


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