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Spanish Potato Omelet Bites

Prep: 20 minutes plus cooling

Grill: 40 minutes • Serves: 4

5          large eggs

5          large egg whites

1/3       cup fat-free milk

1/4       teaspoon salt

1/8       teaspoon ground black pepper

1 1/2    teaspoons olive oil

1          medium red bell pepper, chopped

2          cups refrigerated diced potatoes with onion

1          garlic clove, minced

1          tablespoon chopped fresh thyme

1/2       teaspoon smoked paprika

3/4       cup shredded reduced fat Cheddar cheese

HOW TO:

Prepare outdoor grill for indirect grilling over medium-high heat. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan.

In medium bowl, whisk eggs, egg whites, milk, salt and black pepper.

In large skillet, heat oil over medium-high heat. Add bell pepper and potatoes; cover and cook 10 minutes, adding 3 cup water after 6 minutes. Add garlic, thyme and paprika; cook, uncovered, 3 minutes, stirring occasionally. Spread potato mixture in prepared dish; add egg mixture and sprinkle with cheese.

Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.

Approximate nutritional values per serving (4 squares): 270 Calories, 12g Fat (5g Saturated), 245mg Cholesterol, 566mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 21g Protein

Chef Tip: This dish can also be baked in a 375° oven for 25 minutes or until center is set and internal temperature reaches 160°.

 

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Italian Sausage, Pepper & Onion Kabobs

Prep: 35 minutes

Grill: 20 minutes • Serves: 6

2          pounds Italian sausage links, cut into 2-inch pieces

1          package (16 ounces) whole white mushrooms, stems removed

2          green bell peppers, each cut into 1½-inch pieces

1          large onion, cut into 1½-inch pieces

1 1/2    cups Italian dressing

12        (10-inch) metal or bamboo skewers

3/4       cup mayonnaise

1/3       cup refrigerated basil pesto

1/2       teaspoon salt

1/2       teaspoon ground black pepper

HOW TO:

Prepare outdoor grill with half for direct grilling over medium-high heat and half for indirect grilling. Place sausage in large zip-top plastic bag. Place mushrooms, bell peppers and onion in separate large zip-top plastic bag. Pour 1/2 cup dressing into each bag; seal bags, pressing out excess air. Refrigerate 15 minutes.

Meanwhile, soak skewers (if using bamboo) in water 15 minutes. In small bowl, whisk mayonnaise and pesto until combined. Cover and refrigerate until ready to serve. Makes about 1 cup.

Remove sausage and vegetables from marinade; discard marinade. Alternately thread sausage, mushrooms, bell peppers and onion onto skewers. Sprinkle kabobs with salt and pepper. Place kabobs on hot grill rack over direct heat; cook, uncovered, 8 minutes, rotating kabobs a quarter turn every 2 minutes.

Transfer kabobs to indirect heat; cook, covered, 12 to 16 minutes longer or until internal temperature of sausage reaches 160°, basting occasionally with remaining 1/2 cup dressing and rotating kabobs a quarter turn every 3 to 4 minutes. Serve kabobs with mayonnaise mixture.

Approximate nutritional values per serving: 768 Calories, 73g Fat (33g Saturated), 95mg Cholesterol, 1718mg Sodium, 23g Carbohydrates, 2g Fiber, 22g Protein