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Ingredients
- 3 ears corn, cut into 1 inch pcs
- 2 med. zucchini, cut into 3/4 inch pcs
- 2 red bell peppers, cut into 1 inch cubes
- 2 Turkey Tenderloins (about 1 lb.), cut into 1 inch cubes
- 1/3 c. reduced-calorie Italian salad dressing
- Additional reduced-calorie Italian salad dressing
Directions
- 1. In medium saucepan over high heat, blanch corn in boiling water about 1 to 2 min. Remove corn from saucepan and plunge into cool water.
- 2. In large glass bowl, place corn, zucchini, peppers, turkey and 1/3 c. dressing; cover and chill 1 to 2 hrs.
- 3. Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2 inch space between turkey and vegetables.
- 4. On outdoor charcoal grill, cook kabobs 18 to 20 min, brushing with additional dressing. Turn skewers after first 10 min. Makes 4 servings, 8 kabobs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 2 servings | |
| Calories 371 | |
| Calories from Fat 259 | 70% |
| Total Fat 28.81g | 36% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 810mg | 34% |
| Potassium 851mg | 24% |
| Total Carbs 27.43g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 14.45g | 10% |
| Protein 5.14g | 8% |
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