Makes 4 to 6 serving
2 Tbls vegetable oil
3 boneless skinless chicken breasts, cut into thin strips
3 cups broccoli florets
1 cup sliced carrots
1 cup Teriyaki sauce with sesame and garlic
Hot cooked rice (optional)
Garnish: sesame seeds
In a large skillet, heat oil over med-high heat. Add chicken, and cook for 5 to 6 minutes, or until golden brown. Add broccoli, carrots and celery; cover, and cook for 3 to 4 minutes or until veges are crisp-tender. Stir in teriyaki sauce; cook, uncovered for 2 to 3 minutes, or until heated through. Serve over rice. I added some candied pecans on top. You can really add any veges you think your kids will like, zucchini is another good option.
Pizza on a Stick
Make 8 Kabobs
1 (11-ounce) can refrigerated breadstick dough
8 (8-inch) wooden skewers
½ cup pepperoni
1 cup Colby Jack Cheese cubes
2 cups mixed pizza vegetables (chopped green bell peppers, mushrooms, black olives, grape tomatoes)
Marinara sauce
Small iceberg lettuce wedges (optional)
Prepared ranch dressing (optional)
Preheat oven to 375. Spray a baking sheet with nonstick cooking spray.
On a clean flat surface, unroll breadstick dough. Cut 4 breadsticks in half crosswise. Reserve remaining breadstick dough for another use. Tie each dough strip in a knot. Arrange on prepared baking sheet. Bake for 10 minutes or until lightly browned.
Thread baked bread knots. Pepperoni, cheese, and vegetables onto skewers. Serve with Marinara sauce and an iceberg wedge with ranch dressing, if desired.
My kids didn’t like the ingredients on the stick. I laid the ingredients out on the counter and they assembled them how they wanted and made them like a hot pocket. Then I baked them for 10 minutes. This way you don’t have to use the skewers and the kids have fun creating their own pizza.
Both of those sound really yummy.....
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