What You Need:

1 3/4 lbs lamb, cut in 1 inch cubes

3 zucchini, cut in 1/4 inch rounds

Olive oil

4 small tomatoes, cut into quarters

1 TBSP parsley

Metal skewers

How to Make It:

Brush each piece of lamb with some olive oil.

Brush each piece of zucchini with olive oil.

Place a piece of tomato on the skewer. 

Follow with a piece of lamb and then a piece of zucchini.

Continue to alternate ending with a piece of lamb.

Heat grill to medium high.

Grill kabobs 12 minutes turning often.

Sprinkle with parsley before serving.

When using lamb in shish kabobs the best meat to use is from the shoulder joint.  Be sure to cut away any fat.  This will ensure less flare ups while the meat is cooking. 

What You Need:

2 soft flour tortillas

2 TBS cream cheese, softened

1 carrot, grated

1 sweet red pepper, chopped fine

How to Make It:

Place tortillas in the microwave about 10 seconds to warm.

Lay each tortilla flat and spread with 1 TBSP of cream cheese.

Place the carrot and pepper on top of the cream cheese.

Roll tortilla around vegetables.

Spinach leaves also work well in these roll ups.  For a little change of pace use a cream cheese that is flavored with herbs. 

What You Need:

1 C vanilla ice cream

½ C applesauce

1 tsp. lemon juice

½ tsp. apple pie spice

2 ice cubes

How to Make It:

Place the ice cream in the blender.

Add the applesauce, lemon juice, apple pie spice and the ice cubes.

Blend until the mixture become creamy.

Serve immediately.

This is a great drink for kids in the summertime.  The ice cream, applesauce and apple pie spice makes this drink taste just like Mom’s homemade apple pie. 

What You Need:

6 TBSP olive oil

Juice of a fresh lemon

Zest of a fresh lemon, grated

1 TBSP fennel seed, crushed

2 TBSP fennel, chopped

2 cloves of garlic, minced

1 tsp salt

1/4 tsp pepper

2 (2 lbs each) bass

2 fennel bulbs, sliced

1 TBSP brandy, optional

How to Make It:

Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic. 

Place the fish in a shallow container that has a lid.

Score the fish four times on both sides.

Pour the lemon mixture over the top of the fish.

Cover and refrigerate at least 4 hours or overnight.

Remove the fish from the marinade and discard the marinade.

Mix the salt and pepper together in a small bowl.

Sprinkle each piece of fish with the salt and pepper mixture.

Place a slice of fennel bulb in each scored area on the fish.

Heat the grill to high.

Grill the fish 12 minutes turning after 7 minutes.

Remove the fish and place on a heatproof dish.

Pour the brandy over the fish.

Light the brandy and allow it burn out.

Serve with fresh lemon slices.

This dish not only tastes good but is fun to cook.  Lighting the brandy removes the alcohol content and gives your dish a flare. 

What You Need:

1 C fat free refried beans

2/3 C salsa

1 bag of baked potato chips

How to Make It:

Place the beans in a mixing bowl.

Add the salsa and stir to combine.

Serve with baked chips.

Kids love dips of any kind and this one is no exception.  When they hear it’s taco beans and salsa they go crazy.  Use baked tortilla chips or regular baked chips.  They love them both.

What You Need:

1 C orange juice

1 C papaya, peeled and diced

½ C cantaloupe, peeled and diced

½ C mango, peeled and diced

2 apricots, pitted and diced

How to Make It:

Pour the orange juice into the blender.

Add the papaya, cantaloupe, mango and apricots.

On medium speed puree mixture for 1 minute.

If you like fruit you’ll like this smoothie.  This is one way to ensure you get the recommended amount of fruit in a daily diet.

What You Need:

8 TBSP unsalted butter, melted

Juice from 1 whole fresh lemon

2 tsp rosemary

2 tsp thyme

2 tsp marjoram

2 tsp pepper

4 garlic cloves, minced

20 jumbo shrimp, peeled and deveined

Fresh lemon slices

How to Make It:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. 

Pour the mixture into a large zip lock bag.

Place the shrimp in the bag and seal tightly.

Turn the bag over a few times to make sure the shrimp are covered well with the marinade.

Allow the shrimp to marinate at room temperature for 1 hour.

Remove the shrimp and discard the marinade.

Run the shrimp on a wooden skewer.

Heat the grill to medium high.

Cook the shrimp about 6 minutes turning over after 4 minutes.

Serve with a fresh slice of lemon.

Grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood but should be soaked in water for 30 minutes to keep them from burning on the grill.

What You Need:

2 frozen waffles

2 TBSP ranch dressing

2 tomato slices

4 cucumber slices

Shredded carrots

How to Make It:

Toast the waffles according to package directions.

Spread each waffle with 1 TBSP ranch dressing.

Layer the tomatoes and cucumbers onto one waffle.

Top with the shredded carrots.

Place the remaining waffle on top.

Any type of dressing will work with these fun sandwiches.  Try different vegetables to find just the right taste for your children.  Cut them into 2 triangles and watch them gobble them down and ask for more.

What You Need:

1 frozen peach

10 frozen blueberries

1 (6 oz) container frozen low fat vanilla yogurt

½ C skim milk

½ TBSP pecans, crushed

½ tsp. salt

¼ tsp. vanilla

How to Make It:

Place the peach and blueberries into the blender.

Add the yogurt and pulse a couple of times to combine.

Add the milk, pecans and vanilla.

Sprinkle in the salt.

Blend until just smooth.

Because the fruit is frozen this drink is great on a warm day.  The salt is optional if you prefer to leave it out.

What You Need:

2 C white bread crumbs

1 (8 oz) package Cheddar cheese, shredded

1 onion - chopped

1 TBSP parsley

1 tsp mustard powder

1 tsp Worcestershire sauce

1 TBSP water

1 tsp salt

1/2 tsp pepper

Olive oil for basting

How to Make It:

Place the bread crumbs and cheese in a food processor.

Add the onion and parsley and process until a dough forms.

Place the mustard, Worcestershire sauce and water in the processor.

Process just long enough to mix spices into the dough.

Add the salt and pepper and process 10 seconds longer.

Remove the dough and split into eight pieces.

Form each piece into a roll.

Heat grill to medium high.

Brush each roll with the olive oil on all sides.

Grill 10 minutes, turning each one over several times for browning on all sides.

These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.