Pork and Vegetable Kebabs

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	237
Total Fat	13 g
Saturated Fat	4 g
Sodium	407 mg
Total Carbohydrate	9 g
Dietary Fiber	2 g
Protein	23 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 tablespoons
White wine vinegar	2 teaspoons
Juice of ½ lemon
Black pepper	¼ teaspoon
Garlic clove, crushed	1
Boneless pork loin, visible fat removed and sliced into 1-inch pieces	½ pound
Cherry tomatoes	4
Large mushrooms, cleaned and sliced in half	2
Green pepper, sliced into 8 squares	1

Directions
Mix olive oil, vinegar, lemon juice, black pepper, and garlic in small bowl, and pour into zip lock bag. Add pork and marinate in the refrigerator for a couple of hours.
Prepare grill.
Remove pork from marinade, letting excess marinade run off. Thread pork and vegetables onto 2 metal skewers.
Grill until pork is cooked through and vegetables are lightly browned, turning frequently.

Exchanges
3 lean meats; 2 vegetables; ½ fat

Side Suggestions: Provencal Potato Salad
Wash and scrub 4 small red potatoes. Place in a pot and fill with water. Cover and place over high heat. Once water starts boiling, reduce to low and simmer potatoes for 20-30 minutes, until soft when pricked with a fork. While potatoes are cooking, mix together 1 tablespoon white wine vinegar, 4 teaspoons olive oil, 2 teaspoons water, ¼ teaspoon salt, and freshly ground pepper to taste. When potatoes are cooked, let cool just slightly and then slice into smaller pieces. Pour sauce over potatoes while still warm. Mix in ¼ cup chopped chives and 1 cup baby spinach just before serving.
Nutrition Info (for ½ of recipe): 335 calories; 55.5 g carbohydrate; 7 g protein; 10 g fat (1.5 g sat); 6.5 g fiber; 323 mg sodium
Exchanges: 3.5 starches; 2 fats

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