Prep & Cooking Time: 30 min.
Yield: 4 servings
Serving Size: 3.000 ounce
1 cup canned pineapple chunks, drained
2 cups fresh, whole mushrooms
2 medium green bell peppers, cut into thick strips
1 pound, uncooked lean beef, cut into tips
3 Tbsp peppercorn dressing
1/2 cup trans-fat free blend margarine
Directions:
Place margarine in a bowl, set aside
1. Cut beef into tips. Wash and leave mushrooms whole. Cut bell pepper into thick strips
2. Using kabob spears, place in order: pineapple chunk, beef, mushroom, bell pepper and pineapple chunk, then repeat for 1 kabob
3. When all kabobs are ready for the grill, microwave the margarine until melted
4. Brush vegetables with melted margarine to prevent burning. Grill kabobs until meat is not longer showing red
5. Pour peppercorn dressing on kabobs then serve
Nutrition Facts
Per 3.000 ounce
Total Calories:
341
Carbohydrates:
12.20 g
Total Fat:
25.73 g
Protein:
16.56 g
Sat Fat:
6.58 g
Fiber:
2.56 g
Cholesterol:
50 mg
Sodium:
351 mg
Diabetic exchange:
Meat: 2.900
Fat: 2.467
Fruit: 0.500
Vegetable: 1.000
