RECIPES

I love Kabobs! They are easy to make, look all fancy and taste GREAT. Here is a pic of some we made a few weeks ago!!! You can tell Im OCD because they all had to look alike, except that one on the end...grrrrrr lol Made some today with steak and shrimp.... YUM!

Shish Kabobs

Serve 4 (or 2 hungry bikers 1 ½ lb Pork loin, chicken, beef, shrimp, etc 1 Green pepper 1 sm Zucchini 1 sm Yellow Squash 1 med Onion 24 Cherry Tomatoes 8 kabob skews (wooden or metal) Marinade – You can use a bottled Italian dressing if you prefer or mix your own. ¼ cup oil 2 tbsp vinegar 1 tsp sugar 1 tsp oregano, parsley, rosemary, thyme 1 tsp minced garlic Salt n Pepper (If using wooden skews be sure to soak them in water before preparing kabobs) Cut Green pepper, zucchini, and squash into sixteen pieces each. Cut onion into 24 pieces; Cube pork into strips, then into 24 even pieces. Place all veggies and meat into a large mixing bowl, set aside. In a small mixing bowl mix together marinade ingredients and pour over veggies and meat. Allow to sit in fridge for at least an hour. To prepare kabobs, slide a tomato onto a skew, then alternate veggies and meat allowing for 2 of each veggie, 4 pieces of onion and pork and end with a tomato to secure the food on the stick. Roast in oven at 350 degrees for 30 minutes or on grill rotating for 20 minutes. Baste with leftover marinade throughout cooking period. Try some other combinations like: Hawaiian: Pineapple with a sweet honey mustard marinade Tropical: Mustard, OJ, and garlic Asian: Soy, ginger, garlic, sugar or teriyaki sauce Or your favorite oil based salad dressing You cant beat this SUPER low cal, low fat dish. It could be a main or side!! Heck with numbers this low I eat TWO! lol

Veggie Stuffed Shrooms

Serve 2 (or 1 hungry biker) 94 Cals, 2.6g fat (.07 sat) per mushroom 2 large portabella mushroom caps 1 tsp oil 1 small onion, diced 1 stalk celery, diced ½ cup zucchini, diced ½ cup yellow squash, diced 1 roma tomato, diced ½ cup parmesan cheese 2 tbs fresh basil ½ tsp black pepper 1 tsp salt Clean your mushrooms and remove the stem, don’t throw it away, its yummy. Cut off the end and dice it up In a sauté pan add and heat oil to it medium high Add in the onion and celery and cook 2 minutes, then add zucchini, squash, and tomato for another 4-5 till everything begins to soften Stir in the parmesan, basil, salt and pepper and remove from the heat Place mushroom caps in a baking dish and spoon equal amounts of sautéed veggies into each one and bake at 350 degrees for 15 minutes Remove and serve hot!

Have a recipe that you’d like to share? Write it all down and send with a picture – to ThunderRoadsOhio@gmail.com Put RECIPE in the subject line. If we use it, we’ll send you copies of the magazines and a TRO T-Shirt – so include your address and t-shirt size as well! Thanks! - The Iron Cowboy