Contributed by: NAPSA
(NAPSA) - Milder weather not only means blue skies and blooming flowers, it's the start of outdoor gatherings. It's also a great excuse to switch up the menu. Salads and kabobs are favorites during warmer months and canned fruit can easily enhance a recipe. Canned Bartlett pears are always ripe, ready to eat and contain virtually no fat or cholesterol. So next time you host a get-together, add a little sweetness to the feast with this pantry staple.
For more recipes and tips, visit www.eatcannedpears.com.
Blueberry, Pear and Apricot Salad With Almonds
Makes 12 Servings
Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots as well. Top salads with lemon juice and almonds; serve.
Per Serving: Calories: 78, Protein: 1.5g, Carbohydrates: 14.5g, Fiber: 1.5g, Fat: 2g, Cholesterol: 0mg, Sodium: 6mg.
Barbecued Pear and Chicken Kabobs
Makes 4 Servings
Preheat grill or broiler. Drain pears, reserving juice. Cut pears into 11/2-inch chunks; set aside. In a bowl, stir together barbecue sauce, honey, mustard, garlic and 3 tablespoons of the reserved pear juice. On 4 skewers, alternate the pear and bell pepper pieces.
On remaining skewers, place chicken pieces. Brush all skewered ingredients liberally with the sauce mixture. Grill chicken skewers over medium coals for 10 minutes (or broil for 5 minutes), brushing occasionally with sauce.
Add pear-pepper skewers; grill for 5 to 7 minutes (or broil 2 to 4 minutes) more, or until chicken is no longer pink and pears and peppers are heated through. Serve one chicken kabob and one pear kabob per serving.
Per Serving: Calories: 241, Protein: 25g, Carbohydrates: 29g, Fiber: 1g, Fat: 3g, Cholesterol: 63mg, Sodium: 407mg.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|