Ziplock Chicken - Dana
Chicken Quesadillas - Jeni M
Ranch Cheddar Burgers - Jen R
Slow Cooker Smoked Pork - Natalie
Grilled Chile-Lime Chicken - Sara D
Bacon Wrapped Chicken - Sarah B
Wednesday, July 3, 2013
Ziploc Chicken
Ziploc Chicken
30daygourmet.com
Boneless, Skinless Chicken Breasts 3 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken. Seal, label and freeze flat.
Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
30daygourmet.com
Boneless, Skinless Chicken Breasts 3 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken. Seal, label and freeze flat.
Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Slow Cooker Smoked Pork
Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
2 tbsp paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
2 tbsp liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
2 tbsp paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
2 tbsp liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Saturday, June 1, 2013
June 2013 Supper Swap
Dana - 4Bs Grilled Chops
Jeni M - Ultimate Steakhouse Burgers
Jen R - Cafe Rio Chicken Tacos
Natalie - Montreal Rubbed Chicken
Sara D - World's Best Chicken
Sarah B - Breakfast Burritos
World's Best Chicken
World's Best Chicken:
6 boneless, skinless chicken breasts
6 boneless, skinless chicken breasts
3/4 cup Dijon mustard
6 tbsp maple syrup
1.5 tbsp red wine vinegar
salt and pepper - on hand for serving
rosemary - on hand for serving
In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts in bag and pour mixture over it. Freeze.
Serving Day:
Thaw. Place chicken breasts and sauce in a 9x13 pan. Sprinkle with salt and lots of pepper. Make sure each breast is covered. Bake at 425 degrees F for 30-40 minutes. Season with chopped rosemary.
1.5 tbsp red wine vinegar
salt and pepper - on hand for serving
rosemary - on hand for serving
In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts in bag and pour mixture over it. Freeze.
Serving Day:
Thaw. Place chicken breasts and sauce in a 9x13 pan. Sprinkle with salt and lots of pepper. Make sure each breast is covered. Bake at 425 degrees F for 30-40 minutes. Season with chopped rosemary.
Montreal Rubbed Chicken
Montreal Rubbed Chicken
3 pounds boneless skinless chicken breasts
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon dried minced garlic
2 tablespoons light brown sugar
2 teaspoons onion powder
1/2 teaspoon oregano
To assemble each meal package, measure the seasonings and brown sugar into small Ziploc baggie. Label with serving day instructions. Put the chicken in a separate freezer bag. Bundle and label with instructions for swap day.
Serving Day Instructions:
…simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. Serve with a simple salad or roasted veggies and crusty bread.
1. Preheat oven to 400°F.
2. Line a cookie sheet with foil.
3. Lightly coat thawed chicken breasts with olive oil.
4. Rub seasoning mix evenly over top and bottom of chicken breasts, and place on foiled pan.
5. Bake for 25-30 minutes or until chicken is lightly browned and done.
(Alternately, you could grill/broil for 8-10 min on each side).
3 pounds boneless skinless chicken breasts
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon dried minced garlic
2 tablespoons light brown sugar
2 teaspoons onion powder
1/2 teaspoon oregano
To assemble each meal package, measure the seasonings and brown sugar into small Ziploc baggie. Label with serving day instructions. Put the chicken in a separate freezer bag. Bundle and label with instructions for swap day.
Serving Day Instructions:
…simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. Serve with a simple salad or roasted veggies and crusty bread.
1. Preheat oven to 400°F.
2. Line a cookie sheet with foil.
3. Lightly coat thawed chicken breasts with olive oil.
4. Rub seasoning mix evenly over top and bottom of chicken breasts, and place on foiled pan.
5. Bake for 25-30 minutes or until chicken is lightly browned and done.
(Alternately, you could grill/broil for 8-10 min on each side).
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