Kabobs from Rochelle

Pork Loin, Diced
Chicken Breast, Diced
Peppers, sliced
Onions, sliced
Potatoes, sliced

Marinate meat if desired (our chicken was done in Italian dressing, Pork in A1 Steak Marinade).  Soak Kabob sticks in water to avoid burning.  Alternate meat and veggies.
Roll Kabobs in foil, place in container or large ziplock bag.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill to desired temp.