Whole glazed carrots on the grilling fork

Serves 4.

Note: From Aimee Blume.

• 4 large carrots, peeled

• Salt

• 1 tbsp. butter, melted

• 2 tbsp. honey

• 1 tsp. finely chopped fresh sage

• Freshly ground black pepper


Bring a large pot of water to a boil, add salt and cook carrots until barely tender. Drain.

Place carrots crosswise on large grilling fork and cook well above flames.

In a small bowl, mix the butter, honey, sage, pepper and salt to taste. When the carrots are lightly brown and tender, brush with the glaze, turning often and repeating, until the carrots are caramelized and very tender.

Nutrition information per serving:

Calories 81 Fat 3 g Sodium 224 mg

Carbohydrates 14 g Saturated fat 2 g Calcium 23 mg

Protein 1 g Cholesterol 8 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, ½ fat.


Serves 4.

Note: From Aimee Blume.

2 fresh Andouille-style sausages, removed from casings, or about 8 oz. fresh uncased sausage (substitute fresh chorizo if you like)

• 1 c. chopped onion

• 2 tbsp. fresh parsley, chopped

4 skinless, boneless chicken breasts, large enough to spear both ends on the tongs of your grilling fork

• 2 tbsp. butter or oil

• Cajun seasoning and salt to taste


In a large frying pan, fry the sausage and onion together, crumbling the sausage. Drain well and add parsley.

Take the chicken breasts and, starting from the narrowest end, cut a pocket into the flesh. The opening should be on the narrow end only. Stuff the breasts with equal amounts of chorizo-onion mixture. This works best if the stuffing is still warm when you put it in the chicken. Make sure to cook immediately. If not cooking immediately, chill filling and chicken separately.

Thread chicken onto grilling forks, using one tine to skewer shut the opening. Brush with butter or oil and sprinkle liberally with Cajun seasoning, and cook over the flames, until the chicken is firm when pressed and both chicken meat and stuffing have reached 165 degrees on a meat thermometer.

Nutrition information per serving:

Calories 410 Fat 26 g Sodium 540 mg

Carbohydrates 4 g Saturated fat 10 g Calcium 34 mg

Protein 38 g Cholesterol 136 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 5 medium-fat meat.


Serves 4 to 8.

Note: Adapted from Taste of Home.

• 8 medium ears sweet corn

• 2 tbsp. butter

• 1/4 tsp. Cajun seasoning

• 1/4 tsp. coarsely ground black pepper

• 1/8 tsp. garlic powder

• 1/8 tsp. cayenne pepper

• 1 tsp. cornstarch

• 1/4 c. reduced-sodium chicken or vegetable broth


Clean corn and begin cooking on grill or fork over the fire. Cook just until kernels begin to brown in places.

Meanwhile, in a small saucepan, melt butter. Stir in the Cajun seasoning, black pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened.

Drain corn; serve with seasoned butter mixture.

Nutrition information per ear of corn:

Calories 127 Fat 4 g Sodium 61 mg

Carbohydrates 22 g Saturated fat 2 g Calcium 5 mg

Protein 4 g Cholesterol 8 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 ½ bread/starch, 1 fat.