Quick and Easy Stir-Fry

2 tablespoons Toasted Sesame Oil or Olive Oil 1 pound Chicken Tenders (or Pork or Beef or Shrimp) ¼ cup Orange Juice (optional) ¼ cup Sherry (not Cooking Sherry) (optional) 1 10-12 ounce bottle Teriyaki style Sauce (your favorite from the store, or see the recipes below)	3 cups assorted Fresh Vegetables cut into bite sized pieces (Asparagus, Sugar Snap Peas, Broccoli, Carrots, Cauliflower, Green Beans, Broccoli Slaw Mix, Cherry Tomatoes, etc) 1 bunch Green Onions, washed, stems removed, and sliced on the diagonal in one inch pieces ¼ cup Cashews or sliced Almonds (optional) Thin Whole Wheat Pasta or Rice

Bring 4 cups of water to a low boil. Add meat and poach for approximately 12-15 minutes. Check to see if the meat is done using a meat thermometer to verify it has reached 160F. Drain in a collander and set aside.

While meat is cooking, prepare pasta or rice according to package directions.

In a large skillet, heat oil briefly on medium high heat and add the vegetables. Heat, stirring constantly, for 4-6 minutes.

Add meat to the skillet with the teriyaki sauce, sherry, and orange juice. Cook until all is heated through and remove from the stove.

Serve over pasta or rice. Top with cashews or almonds if desired.

Teriyaki Sauce # 1 (from recipezaar.com)

1 cup Soy Sauce (lite for less salt) 1 quart unsweetened Pineapple Juice 1 tablespoon Garlic Powder ½ cup Brown Sugar

1 tablespoon Ground Ginger 1 tablespoon Dry Mustard 1 teaspoon White Pepper

Place all ingredients in a blender and let it go for a few minutes, until well blended. Store in the refrigerator.

Teriyaki Sauce # 2 (from cdkitchen.com)

½ cup Soy Sauce (lite for less salt) 2 tablespoons Honey 2 teaspoons Ground Ginger

2 teaspoons Dry Mustard or Yellow Mustard 6 cloves Garlic, minced

Whisk ingredients together until well blended. Store in the refrigerator.

Chicken with Chunky Marinara Sauce

1 pound Chicken Tenders (or Beef, or Pork, or Shrimp) 1 large jar of your favorite Marinara Sauce 1 can Diced Tomatoes, drained 1 small Zucchini cut into bite sized pieces 1 Yellow Summer Squash cut into bite sized pieces 1 any color Sweet Bell Pepper cut into bite sized pieces

Or, replace the Zucchini, Squash, and Pepper with 1 small bag of frozen blend of vegetables you prefer, or a ½ pound bag of frozen Pepper strips. ½ cup Red Wine (optional) ½ cup Parmesan, Roman, or Mozzerella Cheese (optional) Pasta

Bring 4 cups of water to a low boil in a saucepan. Add meat and poach for approximately 12-15 minutes. Check to see if the meat is done using a meat thermometer to verify it has reached 160F. Drain meat in a collander and place back into the pan.

While meat is cooking, in another pan, prepare pasta according to package directions. (I prefer Barilla pasta) Drain pasta when done.

Add marinara sauce, tomatoes, vegetables, and wine to the chicken. Cook on medium heat for 8-12 minutes, until vegetables are one to your liking.

Serve over hot pasta. Sprinkle with cheese to finish.