– 2012 Swap Recipes – Page 3

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Sept. 2012 Menu and Recipes

Posted on September 12, 2012March 27, 2013 by Northerly Nosh

Sept. 2012 Menu and Recipes

***All our recipes serve 6***

Nicole – Orange Beef Stir Fry with Brown Rice

Sauce:
2 cup Florida’s Natural® Brand orange juice (I blended with white grape juice)
2 tbsp. soy sauce
4 tbsp. cornstarch
2 tsp. chopped ginger (used ground ginger)
2 tsp. garlic paste

Brown rice

1 lb of cut sirloin

You add vegetables and 1 tbsp of cornstarch to sauce if needed.

Prep Day Directions: Made brown rice in rice cooker, put 6 cups in quart bag (6 cups per family). Mix up sauce ingredients. Made 2 cups of sauce per family. Put 1/2 cup sauce in a quart bag with the meat. Put rest of sauce in a separate bag.

Serve Day Directions: Thaw all three bags.Heat oil in pan. Cook meat, add sauce and desired vegetables.

Note: I may not have added enough corn starch. Please add another tablespoon if desired.

Ashley – Sweet and Spicy Chicken Stir Fry with Noodles

Following recipe will make 4 meals

4 lb. boneless, skinless chicken breast
4 c. Apricot Preserves
3 Tbsp. apple cider vinegar
6 Tbsp. ginger, grated
2 Tbsp. crushed red pepper flakes
16 med. carrots cut in very thin strips
8 c. snow peas, halved diagnally lengthwise
4 c. frozen broccoli

Prep Day Directions: Mix preserves, vinegar, ginger, pepper and 1 Tbsp. water. Place mix into a snack sized or quart sized Ziploc bag labeled “Stir Fry Sauce”. Cut chicken into cubes. Put into a quart sized bag labeled “Chicken”. Place veggies into gallon sized bag and add other 2 bags and seal.

Serve Day Directions: Thaw bag in fridge. Cook Chicken in oil til no longer pink. Transfer to a plate. Add veggies to oil, tossing, about 2 minutes. Return chicken to skillet, add stir fry sauce. Cook 2-3 minutes more. Serve with cooked Lo Mein noodles, provided.

Kristine – Southwestern Slow Cooker Lasagna

Adapted from groceryshrink.com

1 lb ground beef, browned and drained
1 15oz can black beans, drained
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 lb shredded Colby-Jack cheese
9 uncooked lasagna noodles
1 jar (24 oz) salsa
1 cup (8 oz) plain yogurt

(I also added garlic and onions while browning the beef.)

3/4 cup water *you provide

Prep Day: Brown beef. Combine beef, beans, salsa and spices. Bag it. In a separate bowl, combine yogurt and cheese. Bag it. Label bags and box of noodles.

Serving Day: Thaw all bags. Put beef mixture into a bowl and stir in 3/4 cup water. Place a small amount of beef mixture in the bottom of a greased slow cooker. Top with three lasagna noodles, breaking if necessary. Continue the layers with cheese, sauce, noodles until you have three layers. Cover and cook on low for 6-8 hours on on high for 3-4 hours. (I did low for 6 hours and it was perfect!)

Serve with tortilla chips, corn bread or garlic bread!

Kellie – Chicken Tamale Pie

1-9oz diced cooked chicken
1-4.5oz chopped green chilies, drained
2 tsp. taco seasoning
1 cup mexican blend cheese (4oz)
1-11oz. whole kernel corn w/ green and red peppers
1/2 cup cornmeal
1/2 cup bisquick mix
1 egg
3/4 cup milk

Optional: Lettuce, Sour Cream, Salsa

Prep Day Directions: In a medium bowl, mix chicken, chilies, and taco seasoning together and put in a quart sized bag; set aside. In medium bowl, stir together Bisquick mix, cornmeal, milk, egg, and mexicorn until blended and pour in gallon size bag. Put cup of cheese into small baggie. But all 3 baggies together and freeze.

Serve Day Directions: Thaw in refridgerator over night. Preheat oven to 400F. Spray 9 inch pie plate with non-stick spray. Pour chicken mixture into pie plate and sprinkle with cheese. Pour corn mixture over the chicken and cheese mixture and bake for 25 to 30 minutes or until toothpick is inserted and comes out clean. Cut into wedges and serve with mexican rice.

Erin – Turkey Burgers

Serves 8

2 lbs. ground turkey
2 Tbsp minced garlic
1 tsp fresh ginger (minced)
2 fresh green chiles, diced (omitted this time)
1 medium red onion, diced
1/2 cup cilantro, finely chopped
1 tsp salt
1/4 cup soy sauce
1 Tbsp black pepper
3 Tbsp paprika
1 Tbsp ground dry mustard
1 Tbsp ground cumin
1 dash Worcestershire sauce

Optional: cheese, lettuce, and/or tomatoes if your heart desires.

Prep Day Directions: Combine ingredients and form into patties. Flash freeze on a cookie sheet. Place 6 patties into labled freezer bags.

*This recipe makes 8 patties. I made 7 batches, and gave each family 6 burgers.

Serve Day Directions: Thaw burgers.

Grill: Moisten paper towel with cooking oil and lightly coat the grill rack. Grill uncovered over medium heat 8 – 10 minutes per side or until internal temp is 165.

Broil: 4 inches from heat 8 – 10 minutes per side or until internal temp is 165.

Skillet: cook over medium-high heat 5 – 6 minutes per side or until juices run clear and temp is 165.

Andi – French Dip

1 medium yellow onion
3/4 c beef broth
1/4 c soy sauce
1/2 c water
1 Tbsp Worcestershire
1 Tbsp spicy brown mustard
1 Tbsp minced garlic
3 lb chuck roast
6-8 sandwich rolls, split
6-8 slices provolone or Swiss cheese

Prep Day: Slice onion into 1/4-inch rounds, place in freezer bag. Add broth, soy sauce, water, Worcestershire, mustard, and garlic. In large freezer bag: roast, bag of au jus,
cheese. Freeze.

Serve Day: Pour onions and au jus into bottom of slow cooker. Salt and pepper both sides of roast, place on top of onions. Cook on low 6 – 7 hours until beef is fall apart tender. Transfer roast to cutting board and shred using 2 forks. Remove onions and set aside. Strain juice and remove oil that collects on top with spoon. Return roast, au jus and onions to slow cooker on “keep warm”. Heat broiler. Place split rolls on lined baking sheet and toast 1 minute or until bread begins to brown. Remove roll tops, set aside. Scoop beef onto roll bottoms and top with cheese. Return to oven until cheese is melted. Top with onions and roll tops. Serve with small bowl of au jus.

Kirsten – Italian Sausage Baked Ziti

Serving Size: 8-10

1 lb. Everett’s Ground Italian Sausage
1 medium onion
2 garlic cloves, minced
1 can diced tomatoes with juices
1 tsp. oregano
1 tsp. salt
pepper to taste
1 jar spaghetti sauce
18 oz. ziti, cooked and drained
2 tsp parmesan
2 cups shredded mozzarella

Prep Day Directions: Chop onion and put in a large pan, add garlic, salt, pepper and italian sausage. Brown until no longer pink. Add tomato, jar of sauce and oregano; simmer for 10-15 minutes stirring regularly. Cook pasta and drain. Mix all ingredients together in a large tin pan. Cover with plastic wrap and freeze. Put parmesan and mozzarella cheeses in a small freezer bag and freeze.

Serve Day Directions: Thaw overnight in the refrigerator. Take off plastic wrap and cover and bake at 350 degrees for 20-30 minutes (until hot throughout). Top with cheeses and bake an additional 5 minutes until cheeses melt.

Bridget – Savory Chicken Packets

3 cups chopped cooked chicken
1 package cream cheese
1 Tablespoon chopped chives (OR use chive flavored cream cheese!)
Pinches of shredded sharp cheddar
2 Tablespoons milk
1 Tablespoon onion powder
any additional seasonings to taste
2 (8 ounce) packages refrigerated crescent dinner rolls

**online reviews said alone, this recipe can be bland. Therefore, I heavily seasoned

You provide: 1/4 cup melted butter (or cooking spray)

**OPTIONAL**
Sauce for packets:
1 can cream of mushroom soup
1 can cream of chicken soup
a little milk
Mushrooms (sliced)
chopped green pepper and pimientos (optional)
Just heat up and pour over packets.

Prep Day Directions: Mix chicken, cream cheese, cheddar, seasonings and milk in a bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag. Put breadcrumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze. Refrigerate crescent rolls.

Serve Day Directions: Thaw chicken mixture. Preheat oven to 350°F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine (or spray with cooking spray) and coat with breadcrumbs. Place packets on a baking sheet. Bake for 15 minutes or until golden brown. Packets are good either hot or cold

Lisa – Italian Beef Sandwiches

Ground Beef mixture:
1 medium onion
1 pound ground beef or turkey
2 garlic clove, pressed
1/4 cup water
1 Tbsp Italian Seasoning mix
2 Tbsp red wine vinegar

1 each green and red bell pepper, sliced
1 pkt. (1 oz.) onion soup mix

6 Hoagie rolls
6 slices Provolone Cheese

Prep Day Directions: Slice and Place onions, beef and pressed garlic into a 12″ skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Add water, Italian Seasoning mix, red wine vinegar. And freeze in freezer bag.

Pepper Mixture: Prepare and freeze in freezer bag. 1 each green and red bell pepper, sliced 1 pkt. (1 oz.) onion soup mix

6 slices Provolone Cheese

Place Beef, Peppers and Cheese in Bag labled #1.

6 Hoagie rolls, Place in Freezer bag labeled #2.

Serve Day Directions: Thaw kit in fridge. Place peppers and onion soup mixture in 10″ skillet and bring to a simmer over medium heat until tender. Add meat to pepper mixture to reheat. Place 1 slice of Provolone Cheese into each warm hoagie rolls. Top with Heated Peppers and Meat mixture.

- 2012 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish

Meal Swap: August 2012 Menu and Recipes

Posted on August 8, 2012March 27, 2013 by Northerly Nosh

NOTE TO READERS: We make our recipes to serve 6 adults.

Italian/Mediterranean:

Shrimp Scampi

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt and garlic salt
4 tablespoons butter
2 tablespoons finely chopped parsley
3/4 cup white wine
Freshly ground black pepper to taste
1 box of pasta

You Provide:
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic (optional)
1 Tbsp lemon juice
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes (optional)

Prep Day – Combine seasoning with shrimp in gallon freezer bag. Put wine in separate pint freezer bag. Put butter in separate pint freezer bag. Combine into one bag. Freeze.

Serve Day – Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Serve alone, with crusty bread, over pasta (provided), or over rice (for gluten-free version).

Italian Mac and Cheese

1 pound penne noodles
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
6 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1/2 cup Parmesan

Prep Day: In a nonstick skillet, brown & crumble sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add EVOO, butter, garlic and mushrooms. Season with salt & pepper. Saute for 3-5 minutes, until mushrooms are lightly golden. To mushrooms, add flour & stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings. Cool and freeze in freezer bags.

Serve Day: Thaw sauce, combine with cooked pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.

Asian – Indian:

Honey Ginger Chicken with Noodles

adapted from mealsandmovesblog.com

for the marinade:

1/2 cup rice vinegar
2 TB honey
1 TB ginger
1 TB low sodium soy sauce
2 tsp chili garlic paste (found in the asian section of the market)
1 tsp garlic
1 1/2 lb boneless, skinless chicken breast, cubed into 1” pieces

for the sauce:

3/4 cup rice vinegar
2 TB honey
1 TB ginger
1 TB low sodium soy sauce
1 tsp garlic
for the rest of the dish:

1 package soba noodles
1 cup green onions (about 7-8 onions), diced
1 cup bell peppers (any color), diced

You Provide:
2 TB toasted sesame oil, divided
salt & pepper, to taste
fresh cilantro for garnish

Prep Day: whisk together marinade ingredients (except chicken). add chicken to marinade. coat well and add to freezer bag. whisk together the sauce ingredients. bag it. chop onions and peppers. bag it.

Serve Day: thaw bags. cook noodles. heat a skillet over medium heat. add 1/2 TB toasted sesame oil. add chicken and cook through. discard remaining marinade. remove chicken from skillet and set aside. return skillet to medium heat and add 1/2 TB toasted sesame oil. add onions and peppers to skillet. sauté for 3-4 minutes until onions and peppers begin to wilt. remove peppers and onions from skillet and set aside with the chicken. return skillet to medium heat and add 1/2 TB toasted sesame oil. add sauce to skillet and cook until it thickens to a glaze—it will reduce by at least half. while sauce is reducing, combine cooked noodles with remaining 1/2 TB toasted sesame oil, chicken, onions, and peppers. pour glaze over noodles and toss to coat. season with salt and pepper, to taste. serve immediately with a bit of chopped fresh cilantro for garnish

Pineapple Ginger Flank Steak

3/4 cup pineapple juice
1 tablespoon minced ginger
1/4 cup soy sauce
1/4 cup canola oil
4 cloves garlic, minced
1.5 pounds flank steak

Prep Day: Whisk together the first 5 ingredients in medium sized bowl. Label Ziploc bag, place flank steak inside the bag. Empty contents from bowl into bag, seal, and freeze flat.

Serving Day: Thaw overnight. Remove steak and discard marinade. Place steak on preheated grill and cook until steak is still slightly pink on the inside – about 10 minutes on each side depending on the thickness of the steak. Remove steak from grill and slice against the grain before serving.

Southwestern/Latin American:

Taco Chicken Bowl

Adapted from Budgetbytes.com

1-1/2 lbs. chicken breasts
16 oz. salsa
15 oz. can black beans, drained
8 oz. frozen corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt cracked pepper to taste
2 c dry rice
8 oz. shredded cheddar

You Provide:
1/2 bunch cilantro (optional)

Prep Day: Label bags Put all ingredients except cheese, rice and cilantro into a gallon size freezer bag. Put cheese into quart size freezer bag. Put rice into sandwich bag. Freeze chicken mixture and cheese.

Serve Day: Put chicken mixture and 1/4 cup water into slow cooker. Cook on low for 8 hrs. Near the end of cooking time, cook the two cups of rice. Simmer in 5 cups water for 15 min. Let stand for 5 min. Fluff with fork. If cooking one cup at a time, use 2-1/2 cups water. After 8 hours of cooking, stir with a fork to shred chicken. Build taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat

Meal Swap: July 2012 Menu and Recipes

Posted on July 11, 2012March 27, 2013 by Northerly Nosh

NOTE TO READERS: We make our recipes to serve 6 adults. Also as you know we have updated, added, and changed content of this blog. We would love to hear feedback from you all. Thanks for following and I’m still enjoying every minute of cooking for my swappers.

Hope you enjoy this month’s menu!

North American/European:

Chicken with Mango Chutney

6 servings

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Agave marinate with salt and pepper
2 (1/2 lb.) chicken breast cut in strips (can use turkey tenderloin)
salt and pepper to taste
1/3 cup ginger mango chutney from Trader Joes

Prep Day: Prepare marinate 1 cup agave syrup to 3 cups water. Put marinate in freezer bag with chicken. Add salt and pepper.

Serve Day Preparation: Thaw. Prepare grill and heat to medium high. Place on grill, 4-6″ from coals. Cover grill and cook for 20-30 minutes, until juices run clear when pricked with a fork. Turn tenderloins twice during cooking time. Slice and serve chicken with mango chutney. Can also cook on stove but will be sticky.

Chicken Bacon Bundles

6 boneless skinless chicken breasts
12 slices of bacon
6 pieces of mozzarella string cheese
1tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper

Prep/Freezing Directions: Thin chicken breast with a meat tenderizer. Cut one string cheese in half and lay in center of chicken breast. Lightly season entire breast with Italian seasoning, salt, and pepper. Roll chicken up around cheese. Wrap 2 slices of bacon around chicken bundle and secure with toothpicks. Place prepared bundles into freezer bag and freeze flat.

Serving Day: Preheat oven to 400 degrees. Heat 1 Tbsp. Olive Oil in a large nonstick skillet over medium-high heat. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken to oven and bake 30 minutes if thawed and 45 minutes if frozen or until juices of chicken are clear. Optional to top with grated Parmesan Cheese.

Italian/Mediterranean:

Meg’s Stuffed Shells

Adapted from http://megduerksen.typepad.com/

1 box jumbo shells
1 24 oz cottage cheese
2 c shredded italian cheese
1/4 c parmesan cheese
1 tsp minced garlic
spices – any variety of italian seasoning, onion powder, garlic salt, rosemary, oregano, smoked paprika, smoky bbq rub (pampered chef)
1 egg
1 jar spaghetti sauce

***I was using up a bunch of what I had so everyone got a little of this and a little of that for spices!

prep day: cook pasta according to box. drain and cool. combine egg, cottage cheese, parmesan cheese, 1/2 cup shredded cheese and spices of your choice. fill each shell with a large spoonful of cheese mixture. place shells carefully into freezer bags. bag remaining 1 1/2 cup of shredded cheese and add to shell bag.

serve day: I advise SLIGHTLY THAWING entree so that you can pour shells from the bag into baking dish and let it continue to thaw there. this will avoid mushy, messy pasta in the bag. once it’s thawed, pour jar of sauce over shells. cover with included shredded cheese. bake at 350 for 25 minutes.

Chicken Tetrazzini

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Prep Day: Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine.

Fill gallon size bag with 6 servings ( be careful because this recipe makes 8 servings) and freeze flat. Also, sent a small baggie of remaining parm cheese with each meal.

Serve Day: Thaw tetrazzini overnight in refridgerator. Empty chicken terazzini into a 9X13 baking dish and spinkle baggie of parm on top. Bake uncovered at 400 degrees for about 25 minutes or until center is warm and cheese has browned.

Asian – Indian:

Beef Skewers with Red Miso Glaze

1/4 c. Plus 2 Tbsp. Vegetable oil 4 garlic cloves, thinly sliced
1/4 c. low-sodium soy sauce
2 Tbsp. red miso paste
1 tsp Asian sesame oil Pinch of sugar
Pinch of salt
1-1/4 lbs. sirloin

Prep Day: In saucepan, heat veggie oil. Add garlic and cook over low until crisp, stirring, about 3 min. Using slotted spoon, transfer garlic to blender, reserve oil for another use. Add soy sauce, miso, sesame oil, sugar, salt to blender. Purée. Freeze. Cut meat thicker than 1/4 inch. Freeze.

Serve Day: Preheat grill to high. Thread meat on skewers. Lightly brush with miso glaze. Grill 1-2 min. Brush with miso glaze a 2nd time and grill, turning, until charred, about 2 min. depending on preferred meat temperature.

Southwestern/Latin American:

Southwestern Steak

Flank Steak

Chimichurri Sauce:
1/2 cup vegetable oil
2 tablespoons white wine vinegar 1/2 cup chopped cilantro
2 tablespoons minced onion
2 teaspoons crushed red pepper
1/2 cup extra-virgin olive oil 1/2 cup chopped parsley
4 garlic cloves, minced
1 tablespoon fresh lime juice Salt and freshly ground pepper

Prep Day: In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes. Freeze.

Grilled Marinated Flank Steak Marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Prep Day: Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight or freeze at this point.

Serve Day: Thaw. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Spoon some of the chimichurri sauce over the steak and serve.

Your Choice:

Border-town Burger

1 1/2 lb. lean ground beef
3 tbsp Tabasco chipotle pepper sauce
1/4 c chopped cilantro
1/4 c chopped green onion
1 tsp salt
6 slices Monterey jack cheese
6 hamburger buns
Serve with lettuce and sautéed onions (you provide)

Prep Day: Combine ground beef, cilantro, green onion, salt and Tabasco sauce; mix and form into 4-6 burgers. Place in ziplock bags. Put 6 slices cheese in separate bag and freeze.

Serve Day: Thaw and cook on grill over medium-high heat to desired doneness. Top each burger with a slice of cheese and grill until melted. Serve on grilled buns with lettuce and sautéed onions.

Chipotle Crusted Pork Tenderloin

6 servings

1 teaspoon onion powder
1 teaspoon garlic powder
1 – 3 tablespoons chipotle chile powder, depending on your family’s taste
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Prep Day: In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Freeze after well coated.

Serve Day: Thaw. Preheat grill for medium-high heat. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before serving.

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