POLK SAUSAGE AND CHICKEN KABOBS WITH BITTER GREEN SALAD AND DIPPING SAUCE
Ingredients
2 oz red, green, yellow bell pepper sliced in 1” squares
2 oz red onion sliced in 1” squares
2 oz cherry tomatoes
3 oz chicken breast cut in 1” squares
2 oz Polk sausage sliced in ½ “circles
½ cup apple juice
¼ cup white wine
1 tspn garlic powder
1 tspn onion powder
1 tspn black pepper
1 tspn rice flour
1 tbspn oil
2 oz green onion diced
COOKING PREPARATION FOR CHICKEN KABOBS
Place apple juice, wine, garlic and onion powder, rice flout, black pepper in a mixing bowl. Skewer all other ingredients in pattern and place in the mixing bowl to marinade. Place oil in pan and sear for 8 minutes turning constantly. Plate with green onion garnish.
BITTER GREEN SALAD
Ingredients
1 fresh turnip green with both turnip root and greens if possible sliced root
(otherwise use separate root and greens available)
2 tbspn julienne red onion
1 tbspn minced garlic
¼ tspn cumin
¼ tspn coriander
¼ crush red pepper
½ tspn black pepper
1 squeeze lemon
1 tbspn julienne red bell pepper
1 cup drained or fresh soaked butter beans (can be frozen if necessary)
1 tspn Dijon mustard
½ tspn balsamic vinegar
½ tspn olive oil
Zero fat spray
BITTER GREEN SALAD AND BUTTER BEAN PREPARATION
Julienne cut all greens into nice even slices that resembles cabbage for cole slaw. Spray sauté pan with zero fat and add sliced turnip root. Brown on one side and add garlic, onion, cumin, coriander, black pepper and butter beans. Spray top of all additions with zero fat spray and toss vigorously till all lightly brown. In mixing bowl add mustard, lemon, balsamic and olive oil and whisk. Add greens to sauté pan with beans and toss till slightly wilted.
HEALTHY HONEY MUSTARD SAUCE
Ingredients
1 cup fat free Greek yogurt plain
½ cup Dijon mustard
1 tspn garlic powder
1 tspn onion powder
½ tspn black pepper
½ tspn paprika
2 tbspn honey
2 tbspn fat free sour cream
Blend all ingredients till uniform and smooth. Serve with chicken and Polk sausage kabobs
