1 box linguine or angel hair pasta
1/4 cup sesame oil
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup honey
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup cilantro
1 cup peanuts
Prep Day Directions: Put carrots, green onions, cilantro and chicken in a bag. Wisk together sesame oil, peanut oil, soy sauce and honey and place in chicken mixture and seal (bag 1 of 3). Label bag of peanuts (bag 2 of 3), and label pasta (3 of 3)
Serve Day Directions: Thaw chicken bag. Make pasta and add chicken mixture to hot pasta. Serve, garnish with peanuts Note: I completely omitted any red pepper flakes so if you want it spicy, you can add your own.
fish seasoning packet
bag of cabbage slaw
1/4 c. water (you provide)
2 Tbsp. + 1 tsp oil (you provide)
Optional Add-Ons: cilantro, lime, avocado
Prep Day Directions: Bag fish, tortillas, seasoning. Freeze.
Serve Day Directions: Remove items from freezer bag. Thaw fish. Add 1/4 c. water, 2 Tbsp oil and seasoning packet to empty freezer bag. Mix thoroughly. Slice fish in strips and add to plastic bag. Coat thoroughly and marinate for 5 minutes. Heat saute pan over medium heat with 1 tsp oil. Empty contents of bag into saute pan. Cook until ready (3-5 minutes depending on thickness of slices – don’t overcook). Serve on warm tortillas with cabbage and optional add ons.
1 teaspoon garlic powder
3 Tablespoons worcestershire sauce
1 1/2 Tablespoons Brown Sugar
1/2 teaspoon ginger
1 teaspoon black pepper
1 1/2 Tablespoon oil
3 Tablespoons water
3/4 Cup soy sauce
Prep Day Directions: In a mixing bowl, stir together garlic powder, Worcestershire Sauce, brown sugar, ginger, pepper, oil, water and soy sauce. Place chicken breasts and pineapple slices in freezer bag. Pour marinade over chicken and pineapple and freeze.
Serve Day Directions: Allow chicken to thaw completely. Reserve marinade and pour into sauce pan. Heat slowly to boiling and continue boiling for 2 additional minutes.
Grill chicken over medium heat until done, tuning only once. During final minutes place a slice of cheese on each chicken breast.
Serve on buns with desired amount of marinade spooned over chicken
1 can cubed pineapple
1 green pepper
1/3 cup soy sauce
1/3 cup honey
3 minced garlics
1 tablespoon ground ginger
2 tablespoons veg oil
1/4 cup rice wine vinegar
Prep Day Directions: Put all ingredients in freezer bag.
Serve Day Directions: Thaw 24 hrs. Place meat and veggies on skewers. Grill on each side about 8 minutes. Serve.
1 tablespoon seed and dice Jalapeño (excluded)
½ cups dice Onion
1 teaspoon mince Garlic, Cloves
1 tablespoon Cajun Seasoning
1 teaspoon Worcestershire sauce
Prep Day Directions: In a large bowl, combine ingredients. Form into patties, making a slight well in the middle of each patty for uniformity in cooking. Divide among indicated number of freezer storage bags, placing a piece of wax paper in between each burger. Label & freeze.
Serve Day Directions: thaw, grill, and eat.
1 pound bulk pork sausage
1 cup chopped onion
1 (16 ounce) jar green medium-hot salsa
2 (8 ounce) package shredded Monterey Jack cheese (4 cups)
Prep Day Directions: Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.
Serve Day Directions: Thaw, Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa.
2 garlic cloves (minced)
1 green onion (diced)
1/4 cup hoisin sauce
1 cup honey
1/2 cup low-sodium soy sauce
2 tbsp corn starch
1 sesame seeds (weird)
1 tsp sesame oil
6 tbsp water
Prep Day Directions: package up all ingredients in a freezer bag and free.
Serve Day Directions: Thaw!
Crockpot: Cook on low for 8 hours.
Stovetop: Cook chicken in pan, cut up if you’d like, pour delicious mixture over the top and heat thoroughly. Serve over rice.
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
1 cup sliced cook fresh mushrooms
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine
Prep Day Directions: Cook and cool mushrooms (canned may be easier) with olive oil and add to gallon bag with parsley. Bag flour,salt and pepper in quart bag. Bag wine,double bag to prevent leaks in quart bag. Combine all into one gallon bag and freeze.
Tip: Have butcher pound chicken and wrap in freezer paper.
Serve Day Directions: Thaw. Chicken is flattened. If not flatten, flatten at this step. Coat chicken with flour mixture; shake off excess flour. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine and mushrooms. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta if desired.
6 slices of provolone cheese
1.5 cups spaghetti sauce
3 tablespoons butter
1 tsp Italian seasonings
1 tsp minced garlic
Prep Day Directions: Combine meatballs and sauce in one bag and freeze. Put hoagies in another bag and freeze. Bag cheese and seasoned butter in small bags and put inside hoagie bag.
Seasoned butter: Combine butter, Italian seasonings, and garlic until blended.
Serve Day Directions: Thaw all bags. Preheat oven to 425F. Cut Hoagies in half lengthwise and spread with butter. Simmer meatballs and sauce in saucepan until warm. Put 5 meatballs on each half hoagie and top with cheese. Put on cookie sheet open faced in hot oven for 10 minutes.