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Vegetable Kabobs with Lemon Pepper
Makes 4 servings
Prep Time: 55 minutes – Yield: 4 servings
8 small new red potatoes
2 medium onions
1 medium yellow summer squash, cut into 8 pieces
8 medium fresh mushrooms
8 cherry tomatoes
1/2 cup margarine or butter
1/4 cup grated Parmesan cheese
1 teaspoon lemon pepper seasoning
1/4 teaspoon garlic salt
1. GRILL DIRECTIONS: Heat grill. Remove thin strip of peel from around center of each potato. Place potatoes and onions in medium saucepan; add enough water to cover. Bring to a boil. Cook 5 to 8 minutes or just until potatoes can be pierced with fork. Drain. Cut each onion into 4 wedges.
2. Melt margarine in small saucepan. Stir in all remaining sauce ingredients.
3. When ready to grill, alternately thread vegetables onto eight 8 to 12-inch metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes or until vegetables are tender, turning and brushing frequently with sauce.
Banana and Peanut Butter Obsession
1/2 to 2/3 cup milk
1 cup partially frozen diced bananas
1/3 cup or more creamy peanut butter
1/2 cup chocolate-peanut butter or favorite chocolate ice cream
1. Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass.
Find more great family recipes and meal planning assistance at Dine Without Whine.