Fantastic Teriyaki Stir-Fry

Ingredients:

- Veggies (I used: Broccoli, Bell Peppers, Garlic, Carrots, Onions, Other suggestions: Sweet peas, Asparagus, etc.)  

- Meat (it can be anything, beef, chicken, or i used pork)

- Teriyaki Sauce

Marinate 1 lb steak strips in Kikkoman's Garlic Teriyaki sauce -- a day ahead of time is best =)

Cook the meat FIRST and remove from pan and set aside.

In same pan and leftover sauce cook veggies, add 1/3Cup of Teriyaki Sauce. When the veggies are the right tenderness add the cooked meat, add more Teriyaki to taste.

Done!

Thanks to my dear friend Talitha for the Recipe

BBQ Chicken Tortilla Pizza

Simple and Delicious

        

1. First, put 2 tortillas down a on cookie sheet sprayed with non-stick spray.

2. Spread BBQ Sauce over the tortillas coating all the way to the edges.

3. Add your cooked chicken, sliced or shredded, and top with mozzarella cheese.

4. Bake at 425 degrees for 12-15 minutes.

Tortilla Pizza - Garlic Ranch Chicken

This is our FAVORITE Friday night pizza! 

It's very light and extra thin - to help us stay extra thin...

First, put 2 tortillas down a on cookie sheet sprayed with non-stick spray (we love using whole wheat tortillas)

Spread minced garlic over the tortillas, and then spread Ranch dressing on top, coating all the way to the edges

Add your cooked chicken, sliced or shredded, and top with mozzarella cheese. I also sprinkle some grated Parmesan cheese on top of that.

Bake at 425 degrees for 12-15 minutes. This is how my husband likes it - with Ranch dressing poured on top.

And this is how I like it!!!

 

Of course you can make it even "lighter" by using things like low-fat Ranch dressing and cheese if you're lucky enough have those thing available to you. Also add onions or peppers or whatever you like on top. We've done the same thing with barbecue chicken pizza and pepperoni too!

Onion-Chicken Muffin Cups

Ingredients:

1 Onion thinly sliced

2 TBS butter

4 chicken tenderloins or 

(1 boneless beef top sirloin steak 

(1in thick and 6oz) cut into 1/8in slices

1/2C chicken or beef broth (substitute water if you don’t have broth)

1tsp Flour

1tsp brown sugar

1/4tsp salt

2 tubes large refrigerated flakey biscuits 

(I used 2 tubes of crescent rolls which are more flavorful)

3/4 C shredded mozzarella cheese

In a medium skillet cook onions in butter over medium heat for 10-12 minutes or until very tender. In a large skillet cook steak or chicken for 2-3 minutes until tender and add onions to the meat. Stir in the flour, brown sugar and salt until blended, gradually add broth a little at a time until mixture is thickened.

Separate biscuits Press onto the bottom and sides of 6 to 8 ungreased muffin cups, overlapping the sides and tops. Fill each with about 2TBS of meat mixture. sprinkle mozzarella cheese over meat. use your second tube of dough to make tops for the biscuits. Bake at 375 for 12-15 minutes or until golden brown. Let stand 2 min before removing from pan.