Grilled Kabobs

Spring is finally here! For us that means a lot more cooking on the grill. Today's post is not so much a recipe as it is a suggestion. How about Kabobs for dinner tonight? We love Kabobs, they're so versatile. Just gather together some of your favorite low carb veggies and what ever meat and/or seafoods you're in the mood for and skewer them up and you have a complete dinner on a stick!

My better half likes kabobs best with when we use beef, pork and chicken. Yep, all three. And he likes each type of meat to be marinated in a different flavor marinade.

So, I marinated the chicken in italian dressing (generic 1.5 carbs per 2 TBSP), the pork in Kikkoman Teriyaki (2 carbs per TBSP) and the beef in Allegro Original Marinade (1 carb per TBSP).

If you are using wooden skewers, now would be a good time to get them soaking in water, this keeps them from catching on fire while your're cooking.

Next I gathered together some of our favorite veggies. We had yellow and orange bell peppers, zucchini squash, mushrooms, grape tomatoes and  red onions.

Wash the veggies and cut them into sizes that will pair with the size of your meat pieces - usually slightly larger than bite sized.

Skewer the meats or seafood alternating with a veggie or two in between each piece.

Grill until desired doneness.

Enjoy!

Roasted Rutabaga and Turnip Home Fries

For those of you on Atkins, Rutabaga are not on the acceptable vegetable list for induction. I'm not sure why, as they are actually a cross between a cabbage and a turnip and both of those items are on the list. Rutabaga has 12 net carbs per cup and Onions have 14 net carbs. Onions are on the induction list but have higer carb count than the Rutabaga does. At any rate, you can make this recipe using just Turnips if you don't want to eat the Rutabaga. Turnips have 5 net carbs per cup.

First, for those of you who are not familiar with these root vegetables, allow me to introduce you.

This is a Rutabaga. They are normally quite a bit larger than Turnips. The top part is a a light purplish color and the bottom half has a yellowish tint to it.

Rutabaga's also are normally sold with a coating of wax on them, to help keep them fresh.

These are Turnips. They have a more vibrant purple top area and are white on the bottom half.

The Rutabaga has a tough skin that is difficult to peel using a regular vegetable peeler. I suggest using a small paring knife and a little bit of patience.

Turnips on the other hand have a thinner skin and can be easily peeled using a vegetable peeler.

A very sharp heavy knife such as a meat cleaver, will make cutting the Rutabaga a lot easier.

Using that same heavy knife, cut the Rutabaga into bite sized pieces.

Do the same with the Turnips. You can see the difference in the color of the two root vegetables.

Place the pieces in a bowl.

Drizzle Olive over them and stir to lightly coat.

Spread the chunks in a single layer on a cookie sheet covered with aluminum foil.

Sprinkle with your choice of seasonings. I used coarsley ground black pepper and seasoned salt.

Bake in a preheated 400 degree oven.

Stir them after the first 15 minutes. Continue to cook until tender and browned. Mine took about 10 more minutes.

Enjoy!

NOTE:  If you are cooking both Rutabaga and Turnips together, I would suggest cutting your Turnip pieces at about 50% bigger than your Rutabaga. Turnips cook faster and will shrink in size as they cook. This due to the amount of water they contain.