Stick it to 'em 4 Mouthwatering kabob recipes

Now spear this!

Call them skewers, kabobs or spears, but they all refer to the great grilled creations that come along during the summer months when your grill is pretty much your most-used appliance. Kabobs make mealtime entertaining and fun!

With all the lovely produce that's in season, don't let your kabobs get boring. Try a variety of meats, fish, vegetables and even fruit to add to your skewers for a wonderful meal.

What's your point?

Have you ever wondered what you could actually grill to make a tasty kabob? The sky's the limit! Consider using the following to make your tasty point:

NectarinesPineapplePlumsSeedless grapesOrange wedgesCherry tomatoesJalapeño peppersPotatoesGreen beansBroccoliAsparagusZucchiniTofuMini meatballsSausagePork loinChicken breastsSalmon Check out these fruit and vegetable recipes for the grill >>

Kabob tips

Putting kabobs together is pretty simple stuff, and it makes a fun meal. There are a few things to keep in mind when preparing kabobs:

Metal skewers are reusable and they hold up, but they can get hot after grilling. Make sure to remove the food from metal skewers before serving.Wooden skewers are disposable, but they can burn over the grill flame. Make sure to soak them in water for about 10 minutes before placing on the grill. When cooking, keep each piece of food snug against the next one to help protect the wood.Most kabob concoctions do well over a medium-high heat on the grill. Be sure to check the cooking time and temperatures for different meats, poultry and fish with a food thermometer. Check out the safe minimum internal temperatures from the USDA:Whole poultry: 165 degrees FPoultry breasts: 165 degrees FGround poultry: 165 degrees FGround meats: 160 degrees FBeef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes.Learn about the different cuts of beef >>Up next: kabob recipes >>

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Meatless Monday Green bean and ricotta frittata

Get Your
Green Beans On!Meatless Mondays roll around but once a week. This recipe for green bean and ricotta frittata will make your Monday meal special!

If you're on the lookout for an easy Meatless Monday meal, this one fits the bill. Whether you have fresh green beans or frozen, it's a cinch to incorporate them into this super-simple and satisfying frittata.

The ricotta cheese adds creaminess, the eggs add substance and the green beans are an added veggie bonus! If you have leftovers, serve slices of the frittata on toast for breakfast the next day.

Green bean and ricotta frittata recipe

Serves 2

Ingredients:3 eggs3/4 cup green beans, trimmed and cut in half (thawed if frozen)1/2 cup ricotta cheese, divided1/4 cup shredded mozzarella cheese, divided1/4 teaspoon salt1/4 teaspoon ground black pepper1 tablespoon olive oilDirections:

Preheat your oven to 400 degrees F.In a medium-sized bowl, lightly beat the eggs and add to them the salt, pepper, half the green beans, half the ricotta and half the mozzarella. Mix and set aside.Add the olive oil to an ovenproof skillet over medium-high heat. When the oil is hot, add the egg mixture. Cook until the bottom sets.Place the skillet in the oven and bake for about 6-7 minutes.When ready, carefully remove the skillet and add the remaining green beans over the top of the frittata. Dollop the remaining ricotta cheese over the top and sprinkle on the remaining mozzarella cheese.Place the frittata back in the oven on broil for just a few minutes, until the top turns golden and the cheese is bubbly. Keep a close watch on it so it doesn't burn.Carefully remove it from the oven and sprinkle it with a bit of ground black pepper.Loosen the bottom of the frittata with a spatula and slide it onto a serving dish.

This is a simple, yet satisfying meatless dish!

More Meatless Monday recipes

Black bean and corn green chili enchiladas
Creamy cauliflower gratin
Fried egg and asparagus sandwich

Grilled Greek chicken pitas with simple tzatziki sauce recipe

Tonight's Dinner!These grilled Greek chicken pitas are fun, interactive and totally delicious! Serve them in foil or wax paper bags to make it feel like they came right from your favorite Greek restaurant or food truck!

Make these one time, and you'll want to make them at least once a week! Finding a good, quality, pocketless pita bread makes all the difference!

Grilled Greek chicken pitas with simple tzatziki sauce recipe

Yields 4-6 pitas

Ingredients:4-6 pocketless pita breads1 pound skinless, boneless chicken thighs1/4 cup olive oil3-4 garlic cloves, diced1 teaspoon kosher salt1/2 teaspoon pepper1 cup, plus 2 tablespoons plain Greek yogurt (divided)2 tablespoons fresh lemon juice2 tablespoons mayonnaise or sour cream (optional)1 cucumber, peeled, seeded and diced1/2 cup fresh dill, chopped fineSalt and pepper to taste2 cups iceberg lettuce, shredded1 large tomato, seeds and pulp removed and roughly chopped1 large onion, sliced into thin long stripsJar of Tabasco or other hot sauce on the sideDirections:

Place chicken, olive oil, garlic, salt, pepper and 2 tablespoons of Greek yogurt in a large zip-closed bag. Move bag all around to coat the chicken well. Allow chicken to marinate at least one-half hour or up to overnight in the refrigerator. Place pita breads in stacks of 3 and then wrap them in aluminum foil.Heat outdoor grill or grill pan over medium-high heat. Spray grill grate or pan with cooking spray and cook the chicken on both sides until lightly charred and fragrant, about 5 minutes per side depending on the thickness of the thighs. Remove chicken from the grill and allow it to rest.At this point, if you're cooking on an outdoor grill, place your wrapped pita breads on the grill and allow them to heat up about 3-5 minutes per side. If you're cooking indoors, place your wrapped pitas in a preheated 375 degree F oven for about 10 minutes.Place the remaining cup of yogurt, lemon juice, mayonnaise, cucumber and dill into a medium-sized bowl and mix well. Salt and pepper to taste.Slice the chicken against the grain and then give it a rough chop and place it on a serving plate. Unwrap warmed pita breads and also place them on a serving plate. Serve buffet style allowing people to place chicken in their own pita bread and then top with the tzatziki sauce, lettuce, tomato, onion and hot sauce if desired.

More pita recipes

Pita prosciutto pizza
Pita bread salad sandwich with Bolognese sauce
Vegetarian avocado and white bean pita wrap

Tonight's Dinner Bacon Cheeseburger Pasta

A Burger Rain Or ShineCheeseburgers are great summer dinner fare. But if you're hit with a summer thunder storm, the last thing you want to do is be grilling outside. So take the same ingredients and mix them with pasta. Same great taste without getting wet.

I'm always up for a cheeseburger. I don't care what time of day or year. If you put a cheeseburger in front of me, I'm going to eat it. The cheeseburger is actually why I'll never be a vegetarian. I just can't imagine going the whole summer (or year for that matter) without eating one. And as much as I love eating them, I enjoy making them even more. There's just something about grilling a thick juicy burger on the barbecue. I don't know if it's the delectable smells or watching the cheese bubble on the meat that makes me go all mushy inside, all I know is I can never get enough. Only one thing can deter me from that cheesy, meaty deliciousness -- a rain storm.

I know I could just make the burgers in the oven or worse on the stove, but they don't taste the same. There really is no comparison to a perfectly cooked burger on a grill. So when I have my burger fixings all ready to go and it starts to rain, I improvise. One such improvisation is this delicious bacon cheeseburger pasta, adapted from Taste of Home. I still get all that cheesy meaty goodness, but I don't end up looking like a drowned sewer rat.

Bacon cheeseburger pasta recipeIngredients:8 ounces uncooked pasta1 pound ground beef6 strips of bacon, diced2 cups jarred marinara sauce1 cup shredded cheddar cheeseDirections:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain and set aside.In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta and add to the skillet. Stir in the marinara, beef and bacon and heat through. Remove the pan from the heat and sprinkle with cheese. Cover and let stand of 2-3 minutes, or until cheese is melted. Serve with mustard if desired.

More burger recipes

American hamburger pie
Greek spinach veggie burgers
Nutty harvest burger

Meatless Monday Pear and Gruyere panini with tart cherry preserves

Banish the boring sandwich

Sandwiches can be a saving grace for mealtime when you're short on time. For something easy but special, try pear and Gruyere panini with tart cherry preserves for lunch or dinner — the flavors are perfect together!

Good food, good flavors, fast

How many times do you turn to sandwiches when you're running behind and really need to eat or get a meal together? If you're tired of PB&Js or egg salad, this is the sandwich for you! It's easy to put together and is full of great taste for a Meatless Monday meal.

Get your hands on this recipe for avocado, mozzarella and sun-dried tomato panini >>

The flavors of the Gruyere mixed with the peppery arugula, sweet pears and the tart cherries make for an exceptional sandwich. Tasty and versatile, this sandwich is perfect to serve for brunch, lunch or dinner.

Options are good

If you don't have everything you need to make this sandwich exactly as the recipe reads, don't sweat it! Try a few of these options:

If you prefer your sandwich a bit more on the traditional side, use Dijon mustard instead of the cherry preserves. You'll still get a great flavor combo.Can't find Gruyere cheese? Make it easy on yourself and use Swiss.Add sweet onions to this sandwich for added taste.If you don't have a panini maker, you can still enjoy this sandwich. Cook it like you would a traditional grilled cheese sandwich instead, but take a bit of care when it's time to flip it. Pear and Gruyere panini with tart cherry preserves

Serves 2

Ingredients:4 slices of crusty Italian-style bread or 2 thin crusty sandwich rolls1 pear, thinly sliced4 ounces thinly sliced Gruyere cheese1/8 cup arugula leaves, stems removed (more to taste)3 tablespoons tart cherry preserves (more to taste)ButterDirections:

Preheat your panini maker to medium-high heat.Butter one side of each slice of bread.On the unbuttered sides of two of the slices of bread, begin to build your sandwich by first spreading about one-and-one-half tablespoons of the cherry preserves on each of the two slices.Layer your sandwich with the arugula next, then the pear slices, and finally the cheese. Top with the remaining slices of bread, buttered side out.Place the sandwiches in the panini maker and cook for three to five minutes or until the bread begins to turn a light golden color.Slice the sandwiches in half and serve hot.

When you're pressed for time, this sandwich gives you an easy meal full of flavor!

More Meatless Monday meals to try

Spicy tofu banh mi sandwiches
Grilled Caesar salad with dressing
Walnut, apple and cheddar cheese pizza

Cheese-stuffed meatballs

A Sexier Meatball!That's right, these cheese-stuffed meatballs are downright sexy! One bite and you're taken from... ordinary... to extraordinary!

Kids love these! Surprise and delight your family tonight with this simple and out-of-this-world cheese-stuffed meatball recipe!

Cheese-stuffed meatball recipe

Yields approximately 10-12 regular-sized meatballs

Ingredients:1-1/4 pounds ground meatball or meatloaf meat3/4 teaspoon garlic powder1/2 teaspoon kosher salt1/2 teaspoon onion powder1/4 teaspoon dried oregano1/8 teaspoon ground black pepper1/4 teaspoon Worcestershire sauce2 pieces white or whole wheat sandwich bread, cut or crumbled into tiny pieces1 large egg white6-8 ounces fresh mozzarella cheese (or provolone/mozzarella mix)2 tablespoons olive oilDirections:

Preheat oven to 325 degrees F. In a large bowl, with clean hands, mix together the meatball meat, salt, garlic powder, onion powder, oregano, black pepper, Worcestershire sauce, crumbled bread pieces and egg white. Once mixed together well, begin forming the meat into meatball shapes but pressing your thumb into the middle to form a hole (at this point they should resemble little meat "bowls").Once you have used up all your meat and formed your "meatball bowls," stuff the meatballs with a good chunk of cheese and form the meat up around the cheese to completely enclose the cheese into the center of the meatball. Roll meatball around in your hands to make it smooth on the outside. Continue until all cheese-stuffed meatballs are formed.Coat a 10-12-inch cast iron skillet or frying pan with olive oil and heat over medium-high for 1-2 minutes. Add your cheese-stuffed meatballs to the hot pan in batches (about 4 at a time). When you first place them in the pan, leave them undisturbed about 2 minutes and then begin to roll them around with a spatula to brown on all sides, about 6 minutes total. (If you move the meatballs too soon, they may stick to the pan.)  Your subsequent batches may brown quicker as the pan will already be very hot. (Turn heat up and down and tilt pan to redistribute oil as needed.)Remove browned meatballs from the pan and place them in an ovenproof casserole dish with low sides. Place browned meatballs in the oven for about 12-15 minutes or until they are cooked through, hot and the cheese in the center is melted. Let rest a few minutes. Serve cheese-stuffed meatballs hot over your favorite pasta, on a sandwich or as is with simply a fork.

Other meatball recipes

Ricotta meatballs
Apple meatball kabobs
Barbecued meatballs

Gluten-free Friday Italian-style potato salad

Ready For A Picnic?Ready to try something a little different for your summer picnics? How about a potato salad recipe without mayo? This recipe for Italian-style potato salad is delicious, colorful and healthier than many other picnic favorites.

Let's face it: Picnic fun-in-the-sun means a day filled with everyone's favorite party dishes. Potato salad qualifies as a favorite. But this year, serve one that's just a bit different. The colorful (and healthy) Swiss chard adds some vibrancy and the vinegar and oil take the place of mayo to complement the salad perfectly!

Try this perfect picnic dish: sweet and sticky honey-mustard drumsticks >>

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Italian-style potato salad

Serves 4-6

Ingredients:4 large yellow potatoes1 small bunch Swiss chard1/2 cup white onion, cut into 1/2-inch pieces1-2 garlic cloves, chopped3/8 cup white wine vinegar3/8 cup light olive oil1-1/2 teaspoons red pepper flakes1 teaspoon sea salt, or to tasteDirections:

First wash and cut the potatoes, leaving the skins on, into two-to-three-inch chunks. Toss them into a large pot of boiling, salted water (enough to cover the potatoes) and cook until tender, but still firm. When finished cooking, drain the water and set the potatoes aside.Wash and tear the Swiss chard (including stem) into large pieces.Blanch the Swiss chard for about three to four minutes, then drain.In a large bowl, combine the potatoes, Swiss chard and onion. In a smaller bowl, mix together the garlic, vinegar and oil, and red pepper flakes. Pour the dressing over the potato mixture and gently toss. Add salt to taste.Refrigerate until chilled and serve.

Try this healthy twist on traditional potato salad!

More gluten-free recipes to try

Gluten-free macaroni and cheese
Pasta with red-pepper and artichoke pesto
Warm lentil salad with portabella mushrooms

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