Who doesn't love meat on a stick? Let's just break it down. First off, its meat. Enough said. And then there are all the other perks... it's on a stick.  easy to eat and you can walk around with it.  You pretty much have to use your fingers.  This recipe is based off of the bright red meat on a stick found at a lot of Chinese buffets. 

The original recipe can be found at http://blogchef.net/char-siu-recipe/.  The only things changed from the recipe is using chicken instead of pork, and eliminating the red food coloring.  I don't really get why you would want to add the food coloring, because it doesn't add any flavor and it's a waste of money to buy. I grilled it on the BGE (Big Green Egg) so it has a nice charcoal flavor, but I cooked it a bit too long since the meat is thin, so it was a little dry.

Ingredients

• 1 package chicken breasts, sliced into strips

• 2 teaspoons soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon powdered ginger
• ¼ cup hoisin sauce
• ¼ cup ketchup
• ¼ cup honey
• 1 tablespoon rice wine vinegar
  

Directions

1. Combine all of the ingredients in a bowl and let marinate at least 1 hour, preferably overnight
2. If you are using wood skewers, soak them in water for 20 mins
3. Light up the grill
   
4. Thread the meat on the skewers
5. Cook the meat on a stick
6. Baste a few times within the first couple of minutes before it is cooked through.  (Do not use leftover marinade to baste any more after the chicken is cooked to avoid contamination from the raw meat.)
   

We were looking to eat something healthy, but also didnt want to spend too much money.  I looked around to see what we had on hand, and realized that we had most of the stuff to make the baked toquitos that i made another time.  The only thing that we didn't have at the time was the tortillas, so it didn't require us to spend a lot of money.  I first thought of this when we were having enchiladas once and didnt like how the sauce doesn't let the tortilla crisp up.  Toquitos are better because they have that crunch but they are usually deep fried.  I decided that i would bake the enchiladas before putting the sauce on so they can get that crispiness in the oven, and people can put the sauce on top after if they wanted.  This is the kind of meal we like to make when we want something real fast with stuff we usually have on hand.

Ingredients

• 1 Onion
• 1 Green Bell Pepper
  
• 1 bag Brown Rice, boil in a bag
  
• 1 can Kidney Beans
• 1 small bottle of Salsa
  
• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Cumin
• 2 tsp Chili Powder
• Tortillas, I used whole wheat for sticking to the healthy theme
  
• Mexican Cheese
• Enchilada Sauce

Directions

1. Preheat oven to 425 
2. Place enchilada sauce in a pot and heat up on low.
   
3. Cook rice according to the directions.
4. Dice onion and pepper
5. When rice is done cooking take it out and set aside.
   
6. Saute onion and pepper in olive oil, i used the same pot that i cooked the rice in so i didnt have to clean as much
7. Let the veggies cook down a bit then add the kidney bean.  cook for 2 mins.
   
8. Add brown rice, salsa, paprika, garlic powder, onion powder, cumin, chili pepper and let cook for a bit
   
9. If it looks dry add some more olive oil
10. Put some of the mixture down the middle of the tortilla, roll up and place on baking sheet
11. Do until you run out of mixture, tortillas or space on the sheet
12. Put sheet in oven and let cook for about 10 mins or until crispy.
13. Plate some toquitos, and put some enchilada sauce over it.
14. Enjoy!