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Grilled Shrimp Kabobs, Baba Ganoush with Flatbread, and Apples Dipped in Honey by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipes, you will also need the following for this meal:

1 pkg

flat-bread (Greek) pitas, toasted

1 jar

honey

apples, sliced

Recipes:

Baba Ganoush by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices)

Ingredients:

2 med.

eggplants

4 cloves

garlic

5 T.

Tahini paste

5 T.

olive oil

1/4 c.

lemon, juice and zest

1/2 tsp.

paprika

salt and pepper to taste

Directions:

1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.

2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat)

3. Rinse the eggplants under running water and then dry them with kitchen paper.

4. Place them on a tray and cook them for about 25 minutes (until they are soft).

5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable.

6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste.

7. Serve warm or cold with flat bread, pita chips, or cut veggies.

Categories:

Apps/Snacks & Beverages
Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Carb
Low Fat
Peanut/Nut Free
Sauces
Side Dishes
Spring/Summer
Vegetarian/Vegan
Wheat Gluten Free

Lemon Garlic Kabobs by Julie Long serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

2 lbs

shrimp, peeled

1 T

EVOO

2 T

green onion, chopped

2 T

green onion, chopped

1/4 c

parsley flakes

1 1/2 t

garlic, minced

1 t

sweet basil

1 t

mustard, stone ground

1 t

salt

12 each

kabob skewers

Directions:

If using bamboo kabob skewers, place in water and allow to soak for at least 2 hours prior to preparing meal. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Preheat Grill on Low-Medium. Place 5-7 shrimp on each kabob stick, spaced evenly. Grill for about 8 minutes, turning halfway through the cooking time.

(Use meat thermometer to test temperature of shrimp at its center. It should maintain a temperature of at least 145° for 15 seconds; visually, shrimp will turn red and the flesh becomes pearly opaque when fully cooked.)

5 WW points/serving