2.5 pounds pork loin ½ cups bourbon ½ cups soy sauce ½ cups lemon juice ½ cups honey 1 Tbsp olive oil ½ cups chopped onion 1 Tbsp minced ginger 1 tsp minced garlic (about 3 cloves) ¼ tsp black pepper
Rinse and trim loin as desired. Cut pork into 1-incch cubes; put into freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Pour evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée: Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
2 lbs lean ground beef ½ cup onion, finely chopped 1 tbsp steak sauce 1 cup grated Monterrey Jack cheese salt and pepper to taste 6 whole wheat buns
Salt and pepper ground beef to taste and mix with chopped onion and steak sauce. Place in a freezer bag. Include a separate bag with shredded cheese. Seal label and freeze flat. To Serve: Thaw completely. Make 12 thin patties. Sprinkle cheese over 6 of these, then top with remaining six patties and press edges together. Place patties on the rack of a broiler pan. Broil 3-4 inches from the heat for a total of 12-14 minutes or until done, turning once. Serve on thawed whole wheat buns, split and toasted.
In large, re-sealable bag, combine pineapple, vinegar, soy sauce, garlic, pepper, and chicken. Seal bag and turn to coat. Label and freeze flat.
To Serve: Defrost completely. Discard marinade and grill to perfection! You can also bake the chicken and marinade in a conventional oven at 350 for 25 minutes in a covered 11X7 inch pan.
Per serving: 150 calories, 1.5 grams fat, 6 grams carbohydrate.
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped ½ tsp. dried thyme ½ tsp. dried sage ½ tsp. dried marjoram ½ tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Sticky Drunk Pig on a Stick
ReplyDeleteFix Freeze Feast
2.5 pounds pork loin
½ cups bourbon
½ cups soy sauce
½ cups lemon juice
½ cups honey
1 Tbsp olive oil
½ cups chopped onion
1 Tbsp minced ginger
1 tsp minced garlic (about 3 cloves)
¼ tsp black pepper
Rinse and trim loin as desired. Cut pork into 1-incch cubes; put into freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Pour evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Montreal Chicken Breasts
ReplyDelete3 lbs chicken breasts
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over chicken in a freezer bag. Seal label and freeze flat.
Grill until chicken breasts are done, brushing with marinade.
Grilled Pork Loin with Mustard Sauce
ReplyDeleteINGREDIENTS
• 2.5 lb pork loin chops, boneless
• 6 T white wine vinegar
• 2 T Worcestershire sauce
• 2 T salad oil
• 4 garlic cloves, crushed
INSTRUCTIONS
Place pork loin chops in freezer bag. Combine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; pour over meat. Freeze.
To prepare:
Thaw meat in marinade mixture. Grill until well-cooked over barbecue or under oven broiler. Serve with mustard sauce.
Mustard Sauce:
• 1⁄4 c sour cream
• 1 T Dijon mustard
combine light sour cream and Dijon mustard; chill until
ready to serve.
IS OK TO FREEZE MUSTARD SAUCE IN A SEPARATE BAG.
Playoff Burgers:
ReplyDelete2 lbs lean ground beef
½ cup onion, finely chopped
1 tbsp steak sauce
1 cup grated Monterrey Jack cheese
salt and pepper to taste
6 whole wheat buns
Salt and pepper ground beef to taste and mix with chopped onion and steak sauce. Place in a freezer bag. Include a separate bag with shredded cheese. Seal label and freeze flat.
To Serve:
Thaw completely. Make 12 thin patties. Sprinkle cheese over 6 of these, then top with remaining six patties and press edges together.
Place patties on the rack of a broiler pan. Broil 3-4 inches from the heat for a total of 12-14 minutes or until done, turning once. Serve on thawed whole wheat buns, split and toasted.
Pineapple Chicken
ReplyDelete• 1 (8oz) can unsweetened crushed pineapple
• 2 T cider vinegar
• 2 T reduced sodium soy sauce
• 1 clove minced garlic
• Dash pepper
• 6 boneless, skinless chicken breasts
In large, re-sealable bag, combine pineapple, vinegar, soy sauce, garlic, pepper, and chicken. Seal bag and turn to coat. Label and freeze flat.
To Serve:
Defrost completely. Discard marinade and grill to perfection! You can also bake the
chicken and marinade in a conventional oven at 350 for 25 minutes in a covered 11X7 inch pan.
Per serving: 150 calories, 1.5 grams fat, 6 grams carbohydrate.
Buttermilk Herb Chicken Breasts
ReplyDelete3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.