Baked Veggie Kabobs

Kabobs are a healthy and quick side dish to any meal. They even make a great meal all on their own if you add marinated chicken, beef or pork to the kabobs. Today I decided to make veggie/fruit kabobs as a side dish. I used green and red peppers with chunks of fresh pineapple and cooked them in the oven but they are also delicious on the BBQ. This time, I didn't season my kabobs with anything because veggies have great natural flavor, but you can also baste them with your choice of marinade or sprinkle with your favorite seasoning. I highly recommend Lawry's Herb and Garlic marinade if you choose to baste the veggies before you cook them.

Some veggies that work well for kabobs include: red and green peppers, onions, mushrooms, zucchini, red potatoes and any other veggies that you would like to use.

Fruit kabobs are also delicious and don't require any cooking. String bananas, strawberries, apple slices, grapes, pineapple and any other fruit on a skewer and serve for a healthy snack or side dish. Kabobs are so easy and so much fun to make with the family. Each person can personalize them and make them however they want.

Baked Veggie Kabobs


1 pkg. bamboo skewers
1 green pepper
1 red pepper
1 fresh pineapple
(other fruits or veggies of your choice)


1. Soak skewers in water for at least 30 minutes or over night, if possible. This helps keep the skewers hydrated and will prevent them from catching fire while cooking
2. Chop pineapple and red and green peppers into 1 inch cubes
3. Thread onto skewers, alternating veggies and pineapple
4. Place wire cooking rack on top of a cookie sheet and arrange kabobs on cooling rack
5. Broil 6 inches from heat for approximately 10 minutes, turning kabobs after 5 minutes. Keep a close eye on them as they can burn quickly.


Serve immediately.

Sweet Pork Chimichangas

I was in the mood for mexican food the other night but I wasn't quite sure what to make so I just grabbed what I had available in the cupboard and made something up =] I just used some sweet pork that we made a while ago and had frozen. I love making tons of sweet pork and then freezing it to have on hand for quick and easy dinners. These turned out really good and everyone at my house seemed to really enjoy them. Next time I'm going to try adding more cheese to the filling. Try it out and let me know what you think!

Sweet Pork Chimichangas

- 10 flour tortillas

- 2 Tbls. extra virgin olive oil

- 1 box beef flavor Rice-A-Roni

- 3 cups shredded cheese (approximately)

- 1 tomato, diced

- 1 bunch cilantro, finely chopped

- 1 1/2 lb. cooked and seasoned meat ( I used sweet pork but you can also use ground hamburger, shredded chicken, shredded beef or steak)

1. Cook Rice-A-Roni according to package directions and leave in skillet until you are ready to fill your tortillas

2. Heat tortillas in microwave until they are soft and warm (approx. 1 to 1 1/2 minutes)

3. Fill each tortilla down the center with rice, meat and shredded cheese (fill with as much cheese as you want)

4. Roll the tortilla into a burrito. Fold the tortilla in half, then fold the ends of the tortilla over. While holding the ends of the tortilla roll it over.

5. Place each chimichanga on a cookie sheet. Dip a basting brush in the extra virgin olive oil and lightly coat the tops of the chimichangas with the oil.

6. Place the cookie sheet in the oven, on the middle rack on Lo broil for approximately 5 minutes or until the tops are golden brown (keep an eye on them as every oven is different and you don't want them to burn)

7. Top with chopped tomatoes and cilantro and your choice of other toppings. I used sour cream, lettuce and taco sauce. 

ENJOY!