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Continued: Recipes for school lunches

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  • Last update: August 28, 2013 - 2:50 PM

To freeze: Shape mixture into patties, place on baking sheet and freeze for 30 minutes, then place in zip-top bag and freeze for up to 4 months. Thaw before cooking.

Nutrition information per each of 16:

Calories 65 Fat 4 g Sodium 107 mg

Carbs 6 g Sat fat 1 g Calcium 24 mg

Protein 2 g Cho 27 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ bread/starch, 1 fat.

Chicken Teriyaki on a Stick

Makes 8 sticks.

Note: Use the craft sticks intended for ice pops (no sharp points). Soak the sticks in water before skewering or cover the exposed portion with foil to prevent the sticks from burning. From “Weelicious Lunches,” by Catherine McCord.

• 1/3 c. soy sauce

• 3 tbsp. honey

• 1 tsp. grated fresh ginger

• 1 garlic clove, minced

2 boneless, skinless chicken breasts, each cut into 4 long strips

• 8 craft sticks


Preheat oven to 400 degrees.

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