Chicken and Zucchini Yakitori

Chicken and Zucchini YakitoriSkinnytaste.com
Servings: 4 • Size: 3 1/2 chicken skewers, 1 zucchini  • Old Points: 5 • WW Points+: 5 pt
Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g
Sodium: 618.5 mg* • Cholest: 72 mg

Ingredients:

• 2 tablespoons mirin sake
• 1/2 cup low sodium soy sauce (for GF use low sodium Tamari)
• 1 1/2 tablespoons honey
• 1 garlic clove, crushed
• 1 lb boneless skinless chicken thighs, all fat trimmed (Purdue Fit & Easy)
• 5 large green onions, cut 1-inch-long
• 1 medium zucchini, sliced into 1/2-inch thick rings
• 18 (10 inch) bamboo skewershttp://www.skinnytaste.com/2013/06/grilled-chicken-and-zucchini-yakitori.html?showComment=1370456242776

Brocolli Cheddar Soup

 Ingredients
•2 cups sliced fresh carrots...
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded

Directions
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).