Wildtree Hickory Grilled Rodeo Chicken by Jen

adapted from: Wildtree Get your Grill On Meal Prep Class.

  

Ingredients:
3 lbs. boneless, skinless chicken breasts 

3 tablespoon Wildtree Hickory Smoked Grapeseed Oil

3 tablespoons Wildtree Rodeo Rub
**Needed at Cooking Time: 1 lime juiced.  Assembly:

In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

Serving Day:
Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  

Salsa Sloppy Joes

This is from the Taste of Home-Busy Family Favorites Cookbook, Krista Collins-Concord, NC.


Ingredients:
1 pound ground beef
1-1/3 cup salsa (15 oz.) (I used Chi-Chi's salsa)
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 tablespoon brown sugar
8 hamburger buns


Assembly:
In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Let cool a few minutes before filling into gallon size ziplock bag.


Serving Day:
Thaw. pour into large skillet.  Cover and simmer for 10 minutes or until heated through.  Spoon 1/2 cup onto each bun.


Yield:  8 servings

Chicken Noodle Stew

This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
Ingredients:
1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
1 med. onion, chopped
1 can (14 1/2oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1 tsp. lemon pepper seasoning
3 cups uncooked extra-wide egg noodles
1 cup water-ADD ON COOKING DAY


Assembly:
In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.


Serving Day:


Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
Yield:  6 servings

Grilled Asian Chicken by Beth

Ingredients:
1 1/2 c. lime juice
3/4 c. soy sauce
6 Tbsp. brown sugar
6 cloves garlic
3 Tbsp. grated ginger
6 bone-in chicken thighs
6 chicken legs
Assembly:
Wash chicken and place in gallon size freezer bag.  In bowl, combine first five ingredients; mix well.  Remove about 3/4 cup of marinade and seal in small bag to freeze.  Pour remaining marinade over chicken.  Seal and freeze.
Serving Day:
Thaw both bags in the refrigerator.  Remove chicken from bag and grill, skin side down, for 10 min over direct heat.  Then, turn and grill on the other side over indirect heat, close grill lid.  Heat until chicken reaches 165.  While grilling, pour reserved marinade into small saucepan.  Bring to boil, reduce to simmer and cook until sauce thickens.  Remove chicken from grill onto serving platter.  Drizzle with glaze.