June Meal Prep: Teriyaki Bacon Chicken

 

Sorry I'm so far behind on my recipe blog entries.  You can grill this or cook on the stove top or bake it in the oven, depending on the time of year.  It is very simple to make.  I used low sodium chicken broth instead of the dry white wine.  Of course, you could substitute other meats like pork chops or steak.

Ingredients:

1 lb boneless skinless chicken breasts, cut into 4 pieces

 1/2 c Honey Teriyaki Sauce

1/4 c dry white wine

1 Tbsp Garlic Garlic Seasoning

8 bacon slices

toothpicks

 Directions:

1.  In a storage container or gallon freezer bag, combine the first 4 ingredients.  Seal well; toss to coat.

2.  Refrigerate 2 hours or up to overnight (or freezer for later).

3.  Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.  Wrap each chicken breast with 2 bacon slices securing with toothpicks.

4.  Place chicken on grill.  Grill, turning occasionally, until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bacon is desired doneness, about 12-15 minutes.  I baked in the oven at 350 degrees F.

Makes 4 servings

TIP:  spray your measuring cup with non-stick cooking spray before measuring the sauce.  It will slide out easily.  You can do this with honey as well.

Asian Pork Burgers

Some days we really don't want burgers.  Makes great meatloaf!  Love the variety of flavorings and the fact that you can customize to meet your own needs and tastes.  You don't have to use pork . . . you can use any other type of ground meat.

Ingredients:

1 1/2 lbs ground pork
1/2 c shredded carrots
1/2 c Honey Teriyaki Sauce, divided
1 3/4 Tbsp Onion Onion Seasoning
1/2 c mayonnaise
6 Hawaiian sweet hamburger buns, toasted
shredded leaf lettuce, spicy sandwich pickles


Instructions:

1.  In medium bowl, combine pork, carrots, 1/4 cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.


3.  Meanwhile, in a small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce.  Brush burgers with remaining Honey Teriyaki Sauce.  Place on buns with lettuce, pickles and honey teriyaki mayonnaise.

Makes 6 servings.  Serve with Carrot & Apple Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Teriyaki Beef & Broccoli

This was delicious.  I could see making it with chicken or pork as well using chicken or vegetable broth.  I used fresh broccoli rather than frozen.  I also did not season the meat as we watch our sodium intake.

Ingredients:

1 1/2 lbs boneless beef chuck roast, seasoned with salt & pepper
2 c reduced sodium beef broth
3 Tbsp Garlic Garlic Seasoning
2 Tbsp cornstarch
2 Tbsp water
1 (16 oz) pkg frozen broccoli florets
1/2 c Honey Teriyaki Sauce

Instructions:

1.  Place first 3 ingredients in a 3-quart or larger slow cooker.  Cook on low 8-10 hours or high 6-8 hours.

2.  Shred beef.  Drain off all but 1 cup juices from slow cooker.  In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker.

3.  Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce.  Toss to combine. Continue cooking on high 30 minutes.

Makes 6 servings.  Serve with Rice with Peas & Carrots.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with broccoli.  Thaw completely.  Continue with step 1.

Asian Chicken Salad - Fix it Fast Meal Solution #9

This was a perfect change for lunch.  I usually do just a plain green salad.  Only thing was, I didn't have the mandarin oranges on hand.  I love oriental salads.



Ingredients:


2 Tbsp butter
1 (3 oz) pkg ramen noodles, any flavor
1/2 c silvered blanched almonds
1/4 c Honey Teriyaki Sauce
2 Tbsp Mango Lime Sauce
1 Tbsp creamy peanut butter, melted
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
2 (11 oz) pkgs veggie lovers salad mix
1 (11 oz) can mandarin oranges, well drained
1/2 c Vidalia Onion Dressing
1/2 c sliced green onions

Instructions:

1.  In medium skillet, heat butter over medium heat.  Crush and add ramen noodles (discard seasoning packet) and almonds to skillet; saute until browned.  Set aside.

2.  In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter; whisk together.  Add torn up chicken; toss to coat. 

3.  In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together.  Divide among 6 dinner plates; top with chicken.  Sprinkle with ramen mixture and green onions.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine crushed ramen noodles and almonds in a quart size resealable freezer bag.  Prepare Step 2; transfer to a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Asian Turkey Burgers - Fix it Fast Meal Solution #8

Wow . . . another burger!  Well, we decided to make it a meatloaf with tomato sauce & cheese.  My husband does not like coleslaw.   It was delicious.  You can fix it the way listed below or you can do modifications like I did.  You can substitute other ground meat instead of using turkey.  I served the hash brown recipe as a side dish.

Ingredients:


1 1/2 lbs lean ground turkey
1/4 c Honey Teriyaki Sauce, divided
2 tsp Onion Onion Seasoning
2 Tbsp Avocado Oil
2 c deli-style creamy coleslaw (about 3/4 lb)
6 Hawaiian sweet hamburger buns, toasted

Instructions:

1.  In large mixing bowl, combine turkey, 2 tablespoons Honey Teriyaki Sauce and Onion Onion Seasoning; form into 6 patties.

2.  In large skillet, heat oil over medium heat.  Add patties.  Cook, turning once, 10-12 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

3.  Meanwhile, add remaining 2 tablespoons Honey Teriyaki Sauce to coleslaw; stir to combine.  Serve burgers on toasted buns topped with coleslaw.

Makes 6 burgers.  Serve with assorted fresh veggies.

Make Ahead & Freeze:  Prepare patties through step 1.  Place patties in a gallon resealable freezer bag between layers of wax paper.  Place remaining 2 Tablespoons Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Teriyaki Green Beans - Simple Side Dish

This was a great way to fix fresh green beans.  It went great with grilled salmon.  You can probably substitute other vegetables as well . . . like asparagus or maybe broccoli.



Ingredients:


2 Tbsp Avocado Oil
1 lb fresh green beans, trimmed, rinsed and dried
1 Tbsp Onion Onion Seasoning
1/4 C Honey Teriyaki Sauce
1 Tbsp toasted sesame seeds, optional

Instructions:

1.  In large skillet, heat Avocado Oil over medium-high heat.  Add green beans and Onion Onion Seasoning.

2.  Saute until crisp-tender, about 3-4 minutes.  Add Honey Teriyaki Sauce and continue sauteing 1-2 minutes or until heated through and sauce has thickened slightly.

3.  Remove from heat and toss with sesame seeds.  Salt and pepper to taste.

Makes 6 servings.

Mango Beef Stir Fry - Fix it Fast Meal Solution #2

Oh my, life has been so busy that I haven't had time to post the meals I've been making.  Good thing they are "fix it fast"!    This one was fast and very delicious, even the leftovers!  I don't care for frozen broccoli so we used fresh along with fresh mushrooms, carrots and snow peas.  

 Ingredients:



2 Tbsp Avocado Oil
1 1/2 lbs beef for stir-fry
2 Tbsp Onion Onion Seasoning
1 16oz pkg frozen broccoli stir-fry blend
1/4 c Honey Teriyaki Sauce
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 C cooked white or brown rice
1/2 c chopped peanuts, optional

Instructions:

In large skillet, heat Avocado Oil over high heat.  Add beef and Onion Onion Seasoning; stir fry 2 minutes.  Add broccoli stir-fry blend; continue stir-frying 2 minutes.  Stir in Honey Teriyaki Sauce and Mango Lime Sauce; simmer 3-5 minutes.  In small bowl whisk cornstarch and water together; stir into stir-fry.  Cook 1-2 minutes or until thickened.


Serve over cooked rice; garnish with peanuts, if desired.  Serve with assorted fresh fruit.

Makes 6 servings.

Make Ahead & Freeze:  Combine Avocado Oil, beef, and Onion Onion Seasoning in a gallon resealable freezer bag.  Combine Honey Teriyaki Sauce and Mango Lime Sauce in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Honey Balsamic Pork Roast - #11 TS Eatwell Choices

Another crock-pot meal.  A blessing in this heat.  Roast was very tender - and the leftovers . . . we will be eating french dip sandwiches.  Yummy!  Our sides were potatoes and broccoli.

Ingredients:  

2-3 lbs pork shoulder roast

salt & pepper to taste

14.5 oz can beef broth

1/4 c Aged Balsamic Vinegar of Modena

1 Tbsp Worcestershire sauce

1/2 C Honey Teriyaki Sauce

3-4 green onions, thinly sliced

2 Tbsp cornstarch

2 Tbsp water

Assembly Instructions:  Combine first seven ingredients in a gallon resealable freezer bag; squish to mix.  Seal well, label and freeze.

Cooking instructions:  Thaw completely.  Place in greased slow cooker on low for 8-9 hours.  When roast is done, remove from slow cooker.  Combine cornstarch and water.  Pour by small amounts into slow cooker sauce until you reach desired consistency.  Pour over roast.  Makes 6 servings.

We used a beef roast and I didn't freeze anything.  The gravy was a little thinner than desired but we were hungry.  Will work perfect for using as au jus for the french dip sandwiches.

You can place your Tastefully Simple order at my website.

Honey Teriyaki Vegetable Stir Fry - #7

Do you like stir fry?  this is a fairly quick meal to make and is one of the meals from the TS Eatwell Choices Pack/Wholesome & Hearty.  I did several modifications to the original recipe and this came out great.  Look at the colors - all fresh vegetables courtesy of Pigman's Produce, a local organic farm. 

 Here's the original recipe:

Ingredients: 

1/2 c Honey Teriyaki Sauce

1/4 c natural peanut butter

8 oz whole wheat linguine noodles, cooked

2 lb bag frozen stir fry vegetables

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped, fresh cilantro

1/2 c cashews

2 limes, cut into wedges

Assembly Instructions:  Combine Honey Teriyaki Sauce and peanut butter in a quart resealable freezer bag; squish to mix.  Place noodles, vegetables, salt and pepper in a gallon freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Combine all ingredients in large skillet until heated through.  Top with cilantro and cashews.  Serve with a few lime slices.  Makes 6 servings.

Now - the changes I did:

Fresh vegetables equaling 2 pounds - snow peas, carrots, mushrooms, cauliflower (purple & white), broccoli, onion, zucchini, and kohlrabi.  You can add green peppers & celery (my hubby doesn't care for those).

I eliminated the salt & pepper.  I used unsalted crunchy peanut butter.  I cooked it fresh so that I can freeze the leftovers.

I used instant brown rice instead of the linguine noodles and I added shrimp (deveined & tailless).

this was a big hit and we will definitely be eating it more often.

You can order your meal kit at my website, www.tastefullysimple.com/web/mbelles1 or subscribe to TS to You to get a shipment every other month with recipes & grocery list.

Teriyaki Salmon (or Pork)

1/2 cup  Honey Teriyaki Sauce
2-3 lbs salmon fillet
Prepared brown or white rice

Spread Honey Teriyaki Sauce over salmon.  Cover; marinate 1 hour.

Salmon:  Grill on medium-low 20 minutes or until salmon flakes easily.

Pork:  Grill or fry to desired doneness or bake at 350 degrees for 20-30 minutes or until cooked through.

Serve with brown or white rice.  Makes 4-6 servings

Vegetable side dish:  broccoli and carrots seasoned with Green Tea Peppercorn.