by Mary Hale

Created on: November 01, 2009

Tail gate parties and ball games are two of the first things that come to mind when you think of fall, and with both of these events come lots of hungry people to feed. You don't have to sacrifice healthy delicious meals for convenience just to satisfy them at the tailgate party or after the ball game either. Here is one easy and healthy option for the perfect fall picnic, tailgate party, or after the game meal.

Easy Italian grilled chicken kabobs are fast and easy to prepare, healthy, delicious, and easily carried to your next event. You will need about 2 pounds of boneless, skinless chicken - your choice of white or dark meat, 2 large onions, 1 to 2 pounds of potatoes, 3 or 4 bell peppers - any variety, 2 yellow squash, 2 zucchini squash, 2 bottles lowfat Italian dressing, mushrooms, and some skewers. Slice the yellow squash and zucchini, and cut all remaining items into bite size pieces or wedges with the exception of the mushrooms - leave them whole or cut in half, they will stay on the skewers better this way.

Put all of the ingredients in a large bowl and cover with the Italian dressing, stirring to coat well, then cover and refrigerate for about 30 minutes to allow the flavors to absorb. Then simply thread the ingredients onto the skewers, alternating between the meat and vegetables. Either put the kabobs on ice and carry to your picnic to grill or put them in a pan in the oven and grill them at about 400 degrees for 30 minutes or until the chicken is done and the vegetables tender. They can then be wrapped in foil and easily carried to any event.

Salads are a mainstay of any picnic meal and this one is both healthy and delicious. Bean salad can be quickly assembled the night before and put in the refrigerator to marinate over night. Drain and rinse 1 can of kidney beans, 1 can of green beans, 1 can of wax beans, 1 can of chick peas, and 1 jar of diced pimentos. Chop 1 small onion, and mince 3 cloves of garlic. You can add more garlic if you like a stronger flavor, but don't substitute garlic powder for fresh garlic. It will not give the same flavor. Mix all ingredients with 1/2 cup sugar, 1/3 cup olive or canola oil, and 1/4 cup vinegar. Cover the salad and refrigerate overnight for best results.

Potato salad has long been a favorite at any picnic or potluck meal. You can alter this recipe to make it lower in fat by using a lowfat or reduced fat mayonnaise. Preheat your oven to 350 degrees and spray an oven safe pan with nonstick cooking spray. Quarter

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