From a movie set chef

Garden Veggie Fish Kabobs
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1 lb fish filets (codd or haddock) cut into 1 inch cubes or how ever chunky you'd like.
1 medium zucchini cubed or 1 inch pieces
12 cherry tomatoes
12 fresh mushrooms
1 medium green pepper, cored, cut into 1 inch pieces
6 Metal skewers DUH!

Sauce:
1/2 cup butter or marg, melted
1/4 cup teriyaki sauce or soy
2 tbsp lemon juice.

Prep grill, place coals to one side. Heat until coals are ash white. Make foil drip pan, placing opposite of coals. Fix kabobs, brush with sauce, and place on grill over drip pan. Grill and baste for 10 to 20 minutes. Serve with remaining sauce or make addtional.



Chicken Veggie Bundles
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3 whole boneless chicken breasts, skinned and cut in half.
3 tbsp butte or marg, melted
2 large carrots, cut into strips.
1 large zucchini, cut into strips
1/2 tsp salt
1/4 tsp rosemary leaves, crushed
1/4 tsp pepper
6 slices of bacon
1/4 cup brandy or chicken broth
1/4 cup of chicken broth

Sauce:
1/4 cup reseved pan dripings or a healthier chicken broth
1/2 cup sour cream
1 tbsp AP flour


Heat oven to 350. Flatten each chicken breast half to 1/4 of an inch thickness in between 2 sheets of wax paper. In medium bowl combine butter, carrots, zucchini, salt, rosemary and pepper. Divide mixture evenly between flattened chicken breasts and roll. Wrap1 slice of bacon around chix bundle and secure with a pick. Do this over until you've got yourself some nice bundles, and place in a 13x9 baking pan. In a small bowl, stir togther brandy and chicken broth, or you can omit the brandy if you'd like and just use the latter. pour over chicken and bake for 35 to 40. When they ar edone keep warm and Use the pan juices, plus enough chicken broth to equal 1/4 cup. Stir together sour cream and flour with the juices and cook over meduim heat until thicken making sure to stir so it wont burn. Serve over bundles or as a dipping sauce.
Sounds kinda yummy huh?