Teriyaki Chicken Salad Sandwiches

Teriyaki Chicken Salad Sandwiches
Recipe by Our Best Bites

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

Katie Graham

BBQ chicken wraps

Cook 4 chicken breasts in crockpot with chichen broth on low for 4-6 hours.  Remove and shred chicken. In a sauce pan, combine the shredded chicken and bbq sauce.  Cook over medium heat, stirring occasinally, until heated through.  Serve with fresh tortillas and coleslaw recipe below if desired.   Homemade Coleslaw for BBQ Wraps 1 (16 oz) bag of coleslaw mix ½ cup mayonnaise 2 Tbsp sugar 1 Tbsp honey Dijon mustard 1 teaspoon honey   Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for 30 minutes. Remove the coleslaw from the fridge and drain.  You want to remove the excess liquid so you don’t end up with a soggy wrap. To assemble the wrap:   Place some of the chicken in the middle of the tortilla.  Then top with coleslaw.  Wrap up the tortilla burrito style.  If desired, cut each wrap in half on a diagonal. Kylee

Potion

Ingredients:

2-3 C chicken breasts, chopped

1 green pepper, chopped

1 yellow pepper, chopped

1 can crushed pineapple

1 can pineapple tidbits or chunks

1 C chopped mushrooms

1 onion, chopped

2 bottles of BBQ sauce, different flavors(any kind)

2 C rice, cooked

Directions:

Pour all ingredients, except the rice, into a large pan and cook for 45 minutes to an hour on medium heat. You can also cook in the oven(2 hours, 350 degrees) or crockpot(all day on low). Serve over rice. To serve from frozen, just heat up the rice and warm up the chicken and sauce, and serve. Delish!

Teriyaki chicken Veggie Stir Fry

Baked Manicotti Florentine

Baked Manicotti Florentine


2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil
2 cups fresh baby spinach leaves
1 teaspoons salt
1/4 teaspoon pepper
3/4 cup cottage cheese
3/4 cup ricotta cheese
2 eggs
8 ounces manicotti, approximately 12 shells
3 cups spaghetti sauce
1/3 cup Parmesan cheese

Heat olive oil in a medium saucepan. Add garlic and stir for 30 seconds. Add the spinach and basil leaves and cook until wilted. Stir in the salt and pepper. Remove from heat. Mix cottage cheese, ricotta cheese together. Beat eggs and add to cheese mixture. Stir in the spinach.

Spread half of the sauce on the bottom of a 9×13″ pan. Spoon the filling into the shells and place 12 shells into each pan. Cover with the remaining sauce, being certain to cover all the way to the edges of the noodles. Sprinkle with cheese. Cover and place in freezer or the refrigerator.

To cook, bake thawed shells at 350° for 35 to 40 minutes and frozen shells at 325º for 60-65 minutes or until cheese begins to brown.

****I cooked the shells just a bit prior to filling them. Boiled for 3 minutes.

Makes 4-6 servings.

Mock Cassoulet

1 lb smoked sausage (kielbasa) cut in pieces
1 cup chopped onion
2 cloves garlic peeled and halved
2 cans Great Northern beans with their liquid
1 can (14.5 oz) diced tomatoes with onions, peppers, celery and green peppers
1 Tbsp red wine (optional)
1 bay leaf
5 to 6 fresh sprigs of thyme or 1 tsp dried thyme2 Tbsp olive oil
1 1/2 cup coarse bread crumbs
2 Tbsp fresh parsley

1. Place sausage, onion & garlic in 7 qt. pot over medium heat. Cook stirring until the sausage brown lightly. Pour in the beans with their liquid and the tomatoes, wine, bay leaf and thyme, Bring to a boil, then cover the pot, reduce the heat to medium-low and let simmer for 15 to 20 minutes, stirring occasionally.

2. Meanwhile heat the olive oil in a small skillet over medium heat. Add the bread crumbs and parsley and cook, stirring until the breadcrumbs turn golden brown, 3 to 4 min. Set aside.

3. Remove the bay leaf and thyme sprigs, from the pot. Ladle the cassoulet into bowls, sprinkle some of the parsleyed bread crumbs on top, and serve.  Voilà!!

Sheperd's pie


Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 cup mixed peas and corn
1 pound ground lamb or beef
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 teaspoon Worcestershire sauce
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Salt, pepper
1/4 cup shredded Cheddar cheese

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, Worcestershire sauce and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas & corn.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork and sprinkle with cheese.
8. Bake until golden, 30 to 35 minutes.
Tip• Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.