Beef Stir-Fry by Beth

Ingredients:
1 lb. chuck roast,  thinly sliced against the grain             

3 T. cornstarch
3 T. soy sauce                      
16 oz. package frozen stir-fry vegetables
2 T. minced garlic
1/2 jar baby corn, drained and cut in half
1/2 jar bean sprouts, drained 
1 c. beef stock
1/4 c. brown sugar, packed
1/4 c. soy sauce
2 T. hoisin sauce
1 T. cornstarch
1 t. ginger                 ___      
2 c. Jasmine rice

Assembly:
Place beef in quart size freezer bag.  In small bowl, mix cornstarch and soy sauce.  Pour over meat; seal; and mash up bag to mix.  In gallon size freezer bag, combine veggies, garlic, corn, and sprouts.  In quart size freezer bag, dump stock, brown sugar, soy and hoisin sauces, cornstarch, and ginger.  Seal and mash up to mix.  Freeze all bags flat.

Serving Day:
Thaw all bags in the fridge.  In large skillet, sauté veggies in a little oil over med-high heat until crisp tender.  Remove veggies.  Add a little more oil.  Cook beef in same skillet until browned, about 5 min.  Add veggies, pour in sauce, and bring to a boil.  Boil for 2 minutes until sauce thickens.  Serve over rice.
***For rice:  In saucepan, bring 3 c. water to boil.  Stir in rice.  Cover.  Reduce heat and simmer for 15 min. or until all the water is absorbed***

Asian Toasted Sesame Chicken by Jen

Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Assembly:
Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

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. 

Teriyaki Chicken Tacos by Beth

Ingredients:
2 1/2 T. cornstarch
3/4 c. brown sugar
1 3/4 c. chicken broth
1/2 c. soy sauce
1/4 c. pineapple juice
1/2 t. garlic powder
2 t. fresh ground ginger
1 bunch green onion, thinly sliced
2 1/2-3 lbs. boneless, skinless chicken thighs
instant rice
soft corn tortillas

Assembly:
In saucepan, combine brown sugar and cornstarch.  Gradually pour in chicken broth and stir to combine.  Add soy sauce, pineapple juice, garlic powder, and ginger.  Bring to boil, stirring occasionally.  Boil for 2 min.  Remove from heat and allow to cool.  While this cools, cut chicken thighs into small, bite size pieces.  Reserve 1 1/2 c. of cooled teriyaki sauce, place in fridge.  Add remaining sauce to chicken pieces and the white part of the green onion and marinate overnight in the fridge.  The next day, pour chicken with marinade into skillet and cook over med/high until chicken is done.  Allow to cool and place in gallon size freezer bag.  Pour in the reserved marinade over the chicken.  Seal and freeze.  Flash freeze the green part of the onion.  (Flash freezing means to spread out the green onion in a single layer on cookie sheet and freeze until firm).  Place green onion in small bag and freeze also.

Serving Day:
Thaw chicken in fridge.  Warm up saucy chicken in microwave or in skillet.  Prepare rice according to directions on box (I wrote the instructions on your bag of rice).  Add the thawed green onion to the rice.  To serve, put a spoonful of rice topped with a spoonful of teriyaki chicken on tortilla.  Enjoy!

Asian Glazed Chicken Quarters

This is my version from the Pampered Chef "Great Grilling Recipes" Cookbook.

Ingredients:
1-2 1/2" pc. fresh ginger root, peeled
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Brown Sugar
2 tsp. Garlic Powder
6 Chicken Leg Quarters, skinned

Assembly:
1.  Remove skin from raw chicken.  Make 3/4" slits in the chicken thighs and drumsticks to allow marinate to penetrate into the meat.  Place chicken in gallon size Ziploc bag.
2.  Peel ginger root and grate it enough to make 2 1/2 Tablespoons.  Combine ginger, hoisin sauce, Soy sauce, Vinegar, brown sugar and garlic powder in bowl.  Mix and pour half of sauce into a sandwich bag to save when grilling.  Pour the remaining sauce in bag of chicken.  Freeze in freezer.
Serving Day:
1.   Thaw completely and cook on grill, covered with foil, over med-high heat, 25-30 minutes. Turn frequently and baste occasionally with reserved marinade.

Thai Chicken Calzones by Beth

Adapted from
http://www.pillsbury.com/recipes/grands-thai-chicken-calzones/3de466bc-bbe2-4eb4-a1d9-c322887992ae?src=SH

(I made this recipe 1 1/2 times for our group to produce 12 calzones)

Ingredients:
2 c. cooked chicken, finely chopped
1 1/2 c. coleslaw mix
1/2 c. red bell pepper, finely chopped
1/3 c. Thai peanut sauce
3 green onion, chopped
2 T. fresh cilantro, finely chopped
1 can Pillsbury Grands biscuits (8 biscuits)

Assembly:
Preheat oven to 375.  In medium bowl, mix the first 6 ingredients.  Flatten each biscuit into a 6 inch circle.  Divide filling evenly onto each biscuit (about 1/3 c.).  Spread filling to cover half of biscuit to within 1/4 inch of the edge.  Fold other half over the filling; pinch edges firmly to seal.  Bake at 375 for 14 minutes.  Do not bake completely, remove from oven just before calzones begin to golden.  Allow to completely cool and place in single layer in freezer bag.  Six calzones fit in one gallon size freezer bag.

Serving Day:
Preheat oven to 350.  Place desired number of frozen calzones onto greased cookie sheet.  Bake 20-25 min, turn calzones and bake another 5 min, or until golden.

**Caution, this has a bit of a kick (even without the cilantro and with non-spicy peanut sauce).**
This is the peanut sauce I used.  I have made it before with a different brand and they weren't as spicy (however, I don't remember the name of that brand).

Wok Charred Beef with Noodles by Jake

Ingredients:

• 1 lb sirloin tips
• 1-1.5 cup of onions
• 1.5 tablespoons canola oil
• 1 cup red cabbage
• 1 cup carrots  (you can substitute to the vegetables of your choice)
•  2 garlic cloves
•  1 tbs rice vinegar
•  3 tablespoons of soy sauce
•  Knob of fresh ginger
•  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Assembly:

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:

Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!