Ham and Peach Kebabs

Serves 4 • Gluten Free

• ¼ cup peach or apricot preserves
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 (¾-pound) reduced-sodium ham steak, trimmed and cut into 1-inch pieces
• 4 peaches, pitted and cut into wedges
• 2 thinly sliced scallions

1 Preheat broiler. Spray broiler rack with nonstick spray.

2 Stir together preserves, mustard, and garlic in small bowl. Alternately thread ham and peaches onto 4 (12-inch) metal skewers. Brush kebabs with half of preserves mixture.

3 Place on prepared broiler rack and broil 5 inches from heat, turning often and brushing with remaining glaze, until ham is browned and heated through, 6–8 minutes.

4 Place kebabs on serving platter; sprinkle with scallions.

PER SERVING (1 KEBAB): 231 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 40 mg Chol, 831 mg Sod, 30 g Total Carb, 24 g Sugar, 2 g Fib, 18 g Prot, 28 mg Calc. PointsPlus value: 6

Cook’s Note

Add some quick-cooking veggies to these kebabs to make them more filling. Try pieces of bell pepper or zucchini or small whole mushrooms.

Bratwurst with Braised Cabbage and Pears

Serves 4 • Gluten Free

• 1 teaspoon olive oil
• 4 pork-and-chicken bratwurst, about ¾ pound
• 1 large onion, sliced
• ½ small head cabbage, thinly sliced
• 1 cup sauerkraut, drained
• ¾ cup water
• ½ cup dry white wine
• 2 tablespoons honey
• ½ teaspoon dried thyme
• ½ teaspoon caraway seeds, crushed
• ¼ teaspoon red pepper flakes
• 2 Bosc pears, cored and coarsely chopped
• 2 tablespoons white balsamic vinegar

1 Heat oil in large skillet over medium heat. Add bratwurst and cook, turning occasionally, until browned on all sides, 6 minutes. Transfer to plate. Add onion to skillet and cook, stirring occasionally, until softened, 5 minutes.

2 Add cabbage, sauerkraut, water, wine, honey, thyme, caraway seeds, and pepper flakes. Cover and simmer until cabbage is almost tender, 12 minutes. Stir in pears and vinegar. Place bratwurst on top of cabbage mixture. Reduce heat and simmer, covered, until pears and cabbage are tender, 12 minutes longer.

PER SERVING: (1 BRATWURST AND 1⅓ CUPS CABBAGE MIXTURE): 373 Cal, 17 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 65 mg Chol, 980 mg Sod, 39 g Total Carb, 27 g Sugar, 6 g Fib, 18 g Prot, 82 mg Calc. PointsPlus value: 10