Mojo-Marinated Chicken and Vegetable Kebabs

Ingredients:

• 1 cup fresh orange juice, (from about 4 oranges)
• 2/3 cup fresh lime juice (about 5 limes)
• 1/3 cup  fresh oregano leaves
• 3 tbsp. vegetable oil
• 6 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, cut into 1 to 1 1/2-inch pieces
• 1 medium red onion, cut into big chunks
• 1 medium sweet red pepper, cut into big chunks
• 1/2 medium zucchini, cut into big chunk
• 4 cups mixed greens   

Makes 4 Servings (1 skewer and about 1 cup salad per serving)

1. Combine orange juice, lime juice, oregano, oil, garlic and salt in the jar of a blender; blend until smooth. Set aside 1/4 cup marinade; place remainder marinade in a shallow dish. Add chicken and vegetables to dish; marinate 30 minutes in refrigerator.
2. Evenly divide chicken and vegetables among four 10-inch skewers; brush with marinade remaining in dish and then discard marinade. Grill skewers until lightly charred and cooked through, turning once, 12-15 minutes.
3. When ready to serve, toss mixed greens with 2 tablespoons reserved marinade; drizzle skewers with remaining 2 tablespoons reserved marinade.

WW POINTS VALUE 8 pts.

 

Note: This recipe appears in the www.weightwatchers.com. Chicken soaks up a Cuba-inspired marinade, then gets threaded on skewers with lots of fresh vegetables before hitting the grill. Shish kebobs are great to enjoy in warm weather. kebobs usually consist of meat, chicken, or fish and vegetables soaked in a marinade and seasoned with herbs and spices, threaded on a metal or wooden skewer and cooked on a grill. Shish kebobs are one of the few things you can eat with out using utensils and taste really good. These colorful kebobs are packed with flavor and protein that will quickly fill you up. You have chicken with 3 servings of vegetables marinated in a savory fruity flavor. To make these vegetarian, substitute 14 oz. extra firm tofu for the chicken. Press out liquid and cube. Proceed with same directions as above (does not change PointsPlus value). Or marinate 7 oz. tofu and 8 oz. chicken in separate dishes and make only some of the kebabs vegetarian. These kebobs are a compliment to Cuba and are best served with a Mojito or Pina Colada.

 

 

 



Cuban-Braised Style Fish

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14 1/2 oz. canned tomatoes with green chilies
• 1 /2 cup fat-free chicken broth
• 10 medium green olives (with pimientos), thinly sliced crosswise
• 1 1/2 lbs. halibut, sea bass or scrod fillets
• 1 tbsp slivered almonds, toasted
• 3 cups broccoli florets, steamed

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
2. Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
3. To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Complement with broccoli.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. I have been cooking a lot of spicy food lately and was in the mood for fish and this was a bold recipe I wanted to try. It's very easy to cook and full of flavor. Even though the recipe calls for  slivered almonds, I think the almonds are optional because you have so much heat and flavor in this dish. The broccoli is used as a side dish to cool off your palate from the fire-roasted tomatoes. If you can't find jalapeno-seasoned diced tomatoes, use regular canned diced tomatoes and add either a big pinch of hot red pepper flakes or jalapenos to the onions while they are sauteeing. I highly recommend putting on a little Gloria Estafan or Jon Secada when making this dish for an authentic Cuban Flare!