To make teriyaki sauce: In a medium bowl, whisk together soy sauce, honey, ginger and garlic.
Place chicken in a bowl (or airtight plastic bag for easy cleanup). Add half the teriyaki sauce, cover (or seal) and refrigerate for 20 minutes to overnight; discard the sauce used with the chicken.
Skewer each piece of chicken lengthwise on a craft stick, place on a greased baking sheet and bake for 14 minutes, or until golden.
Remove chicken from oven and set aside to cool slightly. Serve with remaining sauce for dipping. To serve later, refrigerate and pack with sauce in separate container for lunch.
Nutrition information per each stick:
Calories 56 Fat 1 g Sodium 395 mg
Carbs 5 g Sat fat 0 g Calcium 5 mg
Protein 7 g Chol 18 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ other carb, 1 lean meat.
Penne with Tomatoes, Basil and Cubed Mozzarella
Note: This can be made up to 24 hours in advance and refrigerated until ready to serve or pack for lunch. From “The Robin Takes 5 Cookbook for Busy Families,” by Robin Miller.
• 1 lb. penne (small tubular pasta)
• 1 (14-oz.) can diced tomatoes, undrained (regular or fire-roasted)
• 1/4 c. chopped fresh basil
• 1 tbsp. olive oil
• 1 tsp. dried oregano
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