Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many recipes that are not being utilized. This week I committ to making these recipes… Korean Bulgogi and Baked Chicken Tacos. These recipes will continue to be made ahead time and frozen.
Korean Bulgogi
3 lbs beef brisket or 3 lbs chuck roast, sliced thin
1 (6 ounce) bottle mirin
1 7/8 bunches green onions, chopped
1 1/4 tablespoons sesame oil
1 1/4 onions, sliced thin
1 1/4 tablespoons sugar
1.5 garlic cloves, diced
5/8 tablespoon sesame seed
1 1/4 inches piece gingerroot, chopped or grated
5/8 to taste salt and pepper
Prep Day: Mix all the ingredients except the beef into a large container with a secure lid. Stir the beef into the marinade, making sure the marinade thoroughly mixed through the beef. Freeze.
Serve Day: Thaw. Sauté the beef in a hot skillet or grill. Serve in a Red lettuce lettuce leaf with rice.
Baked Chicken Tacos
4 to 6 chicken breasts
1/2 packet taco seasoning
1 pouch Frontera Fajita Skillet Sauce
1 can diced green chiles
Stand and Stuff taco shells
shredded cheese
diced red onion
salsa
sour cream
gaucamole
cilantro
shredded lettuce
Prep Day: Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chiles. Cook on low for 6 hours. Shred chicken with a fork. Cool. And place in a freezer bag.
Serve Day: Thaw chicken. Place taco shells in a casserole dish. Add shredded chicken to the taco shell. Add some red onions. And a generous sprinkling of cheese. Bake in a preheated 375 oven for 15 minutes. Or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.
Northerly Nosh 