Serves 4.

Note: For easiest skewering and best appearance, look for grape tomatoes or cherry tomatoes the same size as the olives.

• 12 grape tomatoes, rinsed and dried (see Note)

• 2 oz. pepper-jack cheese, cut into 1/2 -in. cubes

• 12 pimento-stuffed green olives


On a decorative 3-inch toothpick, skewer 1 tomato, 1 cube of cheese and 1 olive. Repeat with remaining tomatoes, cheese and olives. If making ahead, cover airtight up to 4 hours.

Nutrition information per serving:

Calories 75 Fat 6 g

Sodium 264 mg Saturated fat 3 g

Carbohydrates 1 g Calcium 114 mg

Protein 4 g Cholesterol 13 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 1/2 medium-fat meat, 1/2 fat.

º Grilled Marinated Chicken with Citrus Guacamole

Serves 4.

Use 10-inch skewers, either metal or wooden. If wooden, soak in water for 15 to 30 minutes to prevent them from splitting.

• 1 lb. boneless, skinless chicken breasts

• 6 oz. green onions

• 1/4 c. canola oil

• 1 tsp. ground cumin

• 1 tsp. dried oregano

• 1 tsp. minced garlic

• 3/4 tsp. salt, divided

• 1 orange (about 8 oz.)

• 2 ripe avocadoes (about 10 oz. total)

• 2 tbsp. lime juice

• 1/2 c. chopped fresh cilantro

• Minced fresh jalapeño chile, to taste


Cut chicken into 11/2 -inch chunks. Rinse green onions; cut away and discard root ends. Working from white end, cut firmest part of onions into 1-inch lengths. Reserve dark green tops.

Thread chicken and green onions onto 8 (10-inch) skewers (see Note), evenly dividing pieces.

In a wide, shallow container, such as a 9- by 13-inch baking dish, combine oil, cumin, oregano, garlic, and 1/2 teaspoon salt. Add skewers and turn to coat all sides with oil mixture. Cover and chill at least 30 minutes or up to 4 hours; turn skewers occasionally.

Meanwhile, grate 1 teaspoon of peel from orange into a bowl. Cut away and discard remaining peel and white membrane from orange. Cut between segments to release fruit. Cut fruit into 1/2-inch chunks and put in bowl with peel.

Chop dark green onion tops and add 1/2 cup to bowl with orange; reserve remaining tops for other recipes. Peel and pit avocadoes; cut into 1/2-inch chunks and add to bowl. Stir in lime juice, cilantro, remaining 1/4 teaspoon salt, and jalapeño to taste. With a fork, mash mixture to desired texture -- less for a chunky guacamole, more for a smooth one.

Place a nonstick grill pan over high heat. When pan is hot, in 2 to 3 minutes, lay skewers in pan without crowding. Cook, turning to brown evenly, until chicken is no longer pink in thickest part when cut to test, about 8 minutes total. Serve hot with citrus guacamole to spoon onto portions.

Nutrition information per serving:

Calories 332 Fat 19 g Sodium 375 mg

Carbohydrates 14 g Saturated fat 3 g Calcium 75 mg

Protein 28 g Cholesterol 70 mg Dietary fiber 6g

Diabetic exchanges per serving: 1 vegetable, 1/2 fruit, 4 lean meat, 1 1/2 fat.