Ingredients 3/4 cup oil 3/4 cup lemon juice 6 teaspoons minced garlic 6 teaspoons paprika 3 teaspoons dried oregano 1 1/2 teaspoons celery seeds 1 1/2 teaspoons cayenne pepper 6 tablespoons hot sauce (optional) 3 lbs shrimp, cooked peeled and deveined
Directions TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!
6 chicken breasts, boneless & skinless 1/3 cup low sodium soy sauce 1/4 cup lime juice 1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Zesty Pineapple Glaze: 8 3/4 oz. can pineapple tidbits 1 c. packed brown sugar 1/4 c. lemon juice 2 tbsp. prepared mustard 1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
3 lbs lean ground beef (not previously frozen!) 3 bread slices, crumbed (white or brown bread is fine) 2 onions, chopped 3 eggs 3/4 cup Parmesan cheese 6 tbsp pesto 3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers) 1/4 cup mayonnaise 2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.
3 boneless chicken breasts, cooked and diced or shredded 2 cups of pesto 24 slices of provolone cheese 12 oz sun dried tomatoes, packed in oil, drained and minced 12 tortillas
Directions: In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day: Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website **1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Ingredients: •8 pounds t-bone steaks •8 teaspoons meat tenderizer •2 cups ketchup •8 Tablepoons red wine vinegar •2 cups vegetable oil •1 cup red wine (or sub grape juice) •2 each cloves garlic, minced •2 teaspoons salt •2 teaspoons pepper •2 teaspoons dry mustard •2 teaspoons celery salt •2 teaspoons chili powder
Directions: In a glass baking dish or plastic container, place the steaks. Pierce both sides of the steak with a fork at 1/2 inch intervals. Sprinkle both sides of meat with meat tenderizer. Combine remaining ingredients in a small bowl and mix. Marinate steak for 4 hours turning several times throughout the process. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
Freezing Directions: Prepare meat and marinade as directed. Place both in a gallon freezer bag and freeze. To serve: Thaw. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
*we only made/froze the marinade to add to the steaks later
1 1/4 lbs fresh yellow wax beans 2 tablespoons butter 1/4 cup crushed Ritz cracker or townhouse cracker (about 6 crackers) salt & freshly ground black pepper Directions 1.Cook beans in salted boiling water until soft (not crispy) tender and drain. 2.Add butter and mix until butter melts. 3.Add cracker crumbs, salt and pepper, stir to combine and serve.