Chicken Shish-Kabobs

2 Boneless, skinless chicken breasts cut into 1 inch cubes

1 medium zucchini cut into 1 inch cubes

1 red onion cut into 1 inch square pieces

1 green, red, orange or yellow bell pepper cut into 1 inch squares (or mix it up and use more than one color.)

Italian Dressing (I use Wishbone brand)

Wood or metal skewers (if you use wood, you need to soak them in a pan of water for at least an hour so they don't burn and if you use metal, spray them with cooking spray before you add the food to them.)

1. Cube chicken and place in a ziploc bag. Pour enough Italian dressing over it to coat. Let marinade for about 6 hours.

2. Cut up vegetables (make sure they're all about the same size as the chicken) and add them all to a different ziploc bag and coat with Italian dressing. Marinade for about 6 hours.

3. After everything is done marinading, alternate chicken and vegetables on skewers, making sure that you don't leave gaps on the skewer (the wood might burn between the food if it's exposed to the flames). The onions turn out best if you stack 3 layers together at a time.

4. Grill for approximately 3-4 minutes on each side on a Med-High heat, turning 3 times. The Italian dressing will turn black when you grill the kababs, but won't have a burned taste.

*These are great with the twice baked potatoes and corn on the cob.

Freezer Jam

Okay so I LOVE some good jam on a loaf of homemade bread. I've made lots of freezer jam and it always seem to be a hit and miss process for me. Sometimes it sets up, but other times it separates no matter what - even when I double the amount of sure-jell. Well, on my trip to Idaho my mom gave me this awesome product called Ultra Gel. It's AMAZING!!! There's no cooking involved at all - plus you don't have to let the jam sit out for 24 hours before freezing it. The jam will thicken within 5 minutes. My mom bought it at her health food store, but the website address is http://www.carnetfoods.com/ Again the product is called Ultra Gel - modified food starch. My mom paid $6.79 for 11.7 oz. This may sound like a lot of money, but you only use a little bit and it can be used in lots of different recipes. I've figured that it's cheaper than sure jell. Anyway, it's wonderful and delicious and without further adieu, I give you :

Never Fail Basic Freezer Jam

3 3/4 cups of fruit puree(any type you want - I just pureed mine in the food processor)
2 cups sugar
1/4 cup lemon juice
1/2 cup Ultra Gel

Combine crushed fruit, sugar and lemon juice. Gradually add Ultra Gel, stirring constantly. Let stand 5-10 minutes and stir until smooth. Add additional Ultra Gel if necessary for desired consistency (I didn't have to add any extra.). Put in plastic or glass containers and freeze immediately.

Enjoy!