Chicken Teriyaki Kabobs/Teriyaki Chicken Stir Fry

This Create 2 Meals In 1 Recipe is one of my favorites.  First, I suggest soaking your skewer stick in water, for at least 30 minutes, to prevent burning.  In this recipe, I use chicken tenderloins.  It may cost a couple cents extra, but it is a big time saver.  Remaining consistent, slice your chicken into the same size chunks.  Not too much larger than your pineapple chunks.  This way the kabobs cook evenly.  This can be a family involved activity.  My children like putting the kabobs together, and it saves time for you too.  If you are on a time restraint, you do not need to marinade the ingredients for the kabobs, but I highly recommend it.   You are only using part of the Teriyaki marinade for the kabobs, make sure you refrigerate the rest for the stir fry.  When finished, take the kabobs apart, and place the ingredients in a container to refrigerate.  Then you are all ready to make your second meal.  Instead of using water to cook the rice, I substitute it for  coconut milk.  This gives the rice a nice flavor and is compatible with the flavor of the teriyaki.

ENJOY!

CHICKEN TERIYAKI KABOBS/TERIYAKI CHICKEN STIR FRY

THINGS YOU NEED

2 packs of chicken tenderloins (approx. 8-10 tenderloins per pack)

4 cups of your favorite Teriyaki marinade

3 cans of pineapple chunks

2 jars of maraschino cherries

6 cups of white rice

2 cans of coconut milk (optional)

2 tbsp of vegetable oil

skewer sticks (approx. 20) 

PREP TIME  

20 min

(1hr optional to marinade)

COOK TIME

20 min

SERVES 

4

THINGS YOU NEED

Chicken tenderloins

Pineapple chunks

Maraschino cherries

3 cups of your favorite teriyaki marinade

Skewer sticks

HERE'S HOW

1

Drain cans of pineapple and cherries

Cut chicken into bit-sized chunks

 2

Place chicken, pineapple chunks, and cherries into their own individual container

Using 2 cups of marinade, pour into each container evenly.

Keep 1 cup of marinade to the side

If marinating, refrigerate for at least 1 hour

 3

Create your own kabobs in the sequence of your choice.

 4

Place on hot grill, turning as needed.

 5

When cooking is finished, brush marinade over each kabob.

 6

Don’t forget, with the left over kabobs, deconstruct your kabobs. Place ingredients in a container to refrigerate.

ENJOY!

PREP TIME  

5 min

COOK TIME 

20 min

SERVES

4

THINGS YOU NEED

Refrigerated ingredients from kabobs

1 cup of marinade

6 cups of rice

2 cans of coconut milk (optional)

2 tbsp of vegetable oil

HERE'S HOW

1

Make rice according to the directions

Substitute water for coconut milk (optional)

 2

Heat vegetable oil in pan

When hot, place ingredients from kabobs

 3

As the ingredients start to brown, drizzle marinade over mixture

Stirring occasionally

 4

When fully heated, serve over rice

ENJOY!

PREP TIME 

15 min

COOK TIME 

None

SERVES

4

THINGS YOU NEED

6 Roma Tomatoes

• 2 will be used for Pesto tomato and Mozzarella Panini

3 fresh buffalo mozzarella

• 2 will be used for Pesto Tomato and Mozzarella Panini

1 of your favorite pesto or you can use the recipe listed below

• Half will be used for Pesto Tomato and Mozzarella Panini

Olive oil

8 slices of Italian Bread

• To be used for Pesto Tomato and Mozzarella Panini

DIRECTIONS

Mozzarella and Tomato Hasselbacks with Pesto

(while prepping for Pesto Mozzarella and Tomato Panini

 1

Place Roma tomato in the middle of two chopsticks

Slice down till knife hits chopstick and repeat for 4 tomatoes, this creates the hassleback

Slice 4 Roma tomatoes and place in container to be refrigerated

 2

Slice 1 fresh mozzarella ball, approximately 7 slices, then slice mozzarella into halves

Slice 2 fresh mozzarella balls, approximately 7 slices a ball, and place into container to be refrigerated

 3

Drizzle olive oil over the sliced tomatoes being used for the hasselbacks

Place a mozzarella half into each opening

Spoon pesto over the top of your created hasselback

ENJOY!

PREP TIME 

5 min

COOK TIME

15 min You do not need a panini maker, just an indoor grill or grill pan

SERVES

4

THINGS YOU NEED

Sliced Mozzarella that you have refrigerated

Sliced tomatoes that you have already refrigerated

Pesto 

6 slices of bread

Olive oil

DIRECTIONS FOR PESTO TOMATO AND MOZZARELLA PANINI

1

Pre heat indoor grill or grill pans

 2

Take 2 slices pf bread

Spread pesto on the inside of each side

 3

Place 2 slices of tomato on one side

Place 2 slice of mozzarella on top of tomatoes

Close up both slices

 4

Drizzle olive oil on the outside of each slice of bread

 5

Place your future panIni onto grill

Use a press, or anything that will press down your panini

When golden brown, flip to other side and press down

When golden brown, remove from grill

ENJOY!

PREP TIME
5 minutes

MAKES
2 cups

THINGS YOU NEED

A food processor
2 cups of fresh basil leaves
2 cups of grated parmesan cheese
1 cup of pine nuts
2 tbsp of minced garlic
2 tsp of salt
Olive oil

DIRECTIONS

1 Place all of above ingredients, except olive oil, into food processor
Close lid and ‘pulse’ to break down ingredients
2 Turn food processor on and drizzle olive oil into processor until wet or until you have reached your desired texture and taste

ENJOY!