Makes about 6 servings

1 1/2 lbs boneless chicken, cut into 2-3 inch cubes

2 Tbsp lime juice

2 Tbsp pineapple juice

2 tsp dark rum

1 Tbsp ginger, minced

3 cups white rice, cooked

1/3 cup water

6 skewers, 8-10 inches long

Instructions

Place the chicken cubes in a Ziploc bag. Combine remaining ingredients in a bowl and add to the chicken. Let the chicken marinade for several hours. Thread skewers with the marinated chicken. Grill six inches from the heat source for about 10-15 minutes, rotating the skewers.

Discard marinade. Make sure the chicken is completely cooked through (no traces of pink).

Enjoy!

Nutrient analysis per serving size (1 skewer):

Calories: 92
Sat Fat 0.27g 
Protein: 17g 
Potassium: 77mg
Carb: 1g 
Sodium: 49g 
Fat: 1g

Spring Vegetable Medley

Makes about 6 servings

1 tablespoon olive oil

1 (16oz) can yellow corn (low sodium)

2 cups zucchini squash chopped

1/2 cup water

2 cups yellow summer squash chopped

1/4 cup low-fat grated cheese

1 cup chopped yellow onion

pepper to taste

2 garlic cloves

Directions:

Chop zucchini and yellow summer squash into cubes. Finely chop onions and garlic. Add olive oil, onion and garlic to a medium-large sized pan or pot and allow to sauté for about 2-3 minutes. Add zucchini and yellow squash to pot and allow to sauté with garlic and onions for another 2-3 minutes. Stir the can of yellow corn with liquid into a pot and allow it to simmer for about three minutes. Add a quarter-cup of water and cover pot for two minutes. Lastly, add pepper and grated cheese and continue to cover pot until cheese is melted. Enjoy!

Nutrient analysis per one cup serving:

Calories: 121 
Sat Fat: 0.62g 
Protein: 3.7g 
Potassium: 310mg
Carb: 17.4g 
Sodium: 148mg 
Fat: 4.6g 
Fiber: 3.2g

Recipes provided by Isabel Canez, MS, RD, owner of the private nutrition practice, Your Whole Body Nutrition, LLC, www.yourwholebodynutrition.com. These recipes originally appeared in the April 2007 edition of Kidney Beginnings: The Magazine.

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