Place potatoes in a saucepan, and add water to cover. Bring to a boil, and cook 15 minutes or until tender; drain. Pour cold water over potatoes; drain and cut potatoes in half, and set aside. Discard mushroom stems, and halve mushroom caps lengthwise; set aside. Trim fat from pork, and cut pork into 16 (1-1/2-inch) cubes. Combine pork, potatoes, mushrooms, zucchini, and bell peppers in a large zip-top heavy-duty plastic bag. Add chicken broth and next 7 ingredients; seal bag, and marinate in refrigerator for 2 hours, turning bag occasionally. Remove pork and vegetables from bag, reserving marinade. Thread 3 potato halves, 3 mushroom halves, 2 pork cubes, 2 zucchini slices, 3 green bell pepper pieces, and 3 red bell pepper pieces alternately onto each of 8 (12-inch) skewers. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place kabobs on grill rack, and cook 6 minutes on each side or until pork is done, basting occasionally with thereserved marinade. Yield: 4 servings (serving size: 2 skewers). Per serving: 467 Calories; 9g Fat (16% calories from fat); 38g Protein; 66g Carbohydrate; 74mg Cholesterol; 421mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 128 Posted to MC-Recipe Digest V1 #429 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (854g)|
|Recipe Makes: 4|
|Calories from Fat: 55 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 72.8mg||22 %|
|Sodium 169.8mg||6 %|
|Potassium 3372.2mg||89 %|
|Total Carbohydrate 92.7g||27 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 80.9g|
|Protein 36.3g||52 %|
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Calories per serving: 558
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