Turkey/Pork Tenderlion by Jen

Ingredients: 
1 whole turkey or pork tenderloin (both halves)
1 1/2 t Garlic powder
3 t Onion powder
1 t Rosemary
3 t Thyme
1 1/2 t black pepper
1 1/2 t cayenne pepper
2 T Kosher salt
2 T Paprika
2 T sugar 

Assembly: 
Mix all the seasonings.  Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.

Serving Day:
Cook until internal temperature reaches 165 degrees.
GRILL: Grill for approximately 20-30 mins, turning every 5 mins.
or   
BAKE: Preheat oven to 325.  Bake in pan for approximately 50-60 mins. 
or
BROIL: Place in a pan 4 inches from heat.  Broil for approximately 20-30 min. turning every 5 mins.  

Grilled Citrus and Herb Chicken by Tiffany

Ingredients:
1 pound boneless skinless chicken breasts (thin cut is best)
¼ cup olive oil
2 cloves of garlic, finely minced
the zest and juice from 1 lemon
the zest and juice from 1 orange
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
salt and pepper to taste
2 tablespoons chopped parsley
Optional: lemon wedges for serving

Instructions:
1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.

Serving Day:
1. Thaw completely in fridge
2. Preheat the grill or a grill pan over medium high heat.
3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
4. Grill for 4-5 minutes on each side or until chicken is cooked through.
5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

Recipe by The Recipe Critic at https://therecipecritic.com/2017/07/grilled-citrus-and-herb-chicken/

BBQ Ranch Chicken by Jackie

Want a chicken recipe that is super easy and full of flavor?  Try this! I tasted this chicken a few years ago on a sample day at Sam's Club.  It was SO good that I asked the employee who made it for the recipe.  Meijer has Sweet Baby Ray's BBQ Sauce on sale for 88¢ this week, so it seemed like the perfect time to make it for my Freezer Friendz.  🌝

Ingredients:

Photo of the finished product to come soon.

6 chicken breasts, rinsed and trimmed
1 c. Hidden Valley Ranch Dressing
1 c. Sweet Baby Ray's Original BBQ Sauce

Assembly: 
Pour dressing and BBQ sauce into gallon size Ziploc freezer bag.  Mix well.  Place chicken breasts into bag.  Seal bag.  Make sure all chicken is well coated with sauce.  Freeze flat.

Serving Day:
Thaw completely.  Grill until cooked through.

Sizzlin' Chicken Skewers by Beth

http://www.kraftrecipes.com/recipes/sizzlin-chicken-skewers-75144.aspx

I got this recipe from the Kraft food magazine I used to get (when it was free).  Our family LOVES this grilled chicken.  I have made this and taken it camping for an easy dinner.  I froze it in a large plastic container, threw it in the bottom of cooler (still frozen).  It thaws while helping to keep everything else cold that's on top.  FYI, it probably won't thaw that same day.
**I doubled it for our group**
**Alert...contains peanuts**

Ingredients:
2/3 c. hot water
1/2 c. Kraft teriyaki BBQ sauce
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/2 c. fresh cilantro, finely chopped
1/4 c. honey Dijon mustard
2-2 1/2 lbs. boneless, skinless chicken breasts, cut into strips (I used chicken tenderloin and cut each in half)
wooden skewers
Assembly:
Soak skewers in water while making the marinade and cutting the chicken.  Mix the first 6 ingredients (everything but the chicken) in a bowl and whisk until blended; set aside.  Thread the chicken on the skewers; I filled my skewer.  Place in foil pan (9x13 size).  Pour marinade on top.  Cover and freeze.
Serving Day:
Thaw completely in the fridge.  The chicken will marinate while it thaws.  Grill 5-7 min. or until chicken is cooked through.

Tahani Goddess Chicken by Jen

Ingredients: 
3 lbs. of chicken breasts
3/4 c water
1 cube chicken bouillon
1/4 c tahini (sesame paste)
2 T soy sauce
1 T honey
2 t minced fresh ginger
2 t butter 
Assembly: 
Place chicken in a gallon-sized freezer bag.  Mix all other ingredients together.  Pour sauce 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. 

Jerk Chicken by Alicia

This recipe is from: http://sweetpeasandsaffron.com/2017/02/7-chicken-marinade-recipes-freezer-friendly.html

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 1/2 teaspoon dried thyme leaves
• 1 1/2 teaspoon ground allspice
• 3 tablespoons brown sugar
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 tablespoon garlic powder
• 3/4 teaspoon cinnamon
• 1/4 + 1/8 teaspoon cayenne
• 3 tablespoons olive oil
• 3 tablespoons lime juice

Assembly:
Combine all ingredients in a Ziploc freezer bag. Add chicken breasts and freeze flat.

To bake:

1. Thaw.  Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes or until done.

Best Marinated Chicken by Jackie

**Recipe adapted from http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Ingredients:
½ c. extra virgin olive oil

½ c. balsamic vinegar (or other vinegar)

¼ c. soy sauce

¼ c. Worcestershire sauce

⅛ c. lemon juice

¾ c. brown sugar

2 tsp. dried rosemary

2 tbsp. Dijon mustard

2 tsp. salt

1 tsp. ground black pepper

2 tsp. garlic powder

6 boneless, skinless chicken breasts

Assembly:
Trim chicken breasts.  Place in gallon size Ziploc freezer bag.  Mix remaining ingredients in a bowl.  Pour over chicken.  Seal bag.  Lay flat, label and freeze. 

Serving Day:
Thaw completely. Grill or bake until cooked through. 

Grilled Beef Fajitas

The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
Ingredients:
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)


Assembly:
Cut up and put in a gallon size ziplock bag, the first 7 ingredients.  I then double bag the bag and include the tortillas and cream cheese in the second bag.


Serving Day:
Thaw completely.  In a large skillet, sauté the beef mixture until the meat reaches desired doneness.  To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture.  Fold in sides and roll up. 
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.


Yield:  8 servings

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.

Brazilian Steakhouse Chicken by Jackie

Ingredients: 
6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Assembly: 
Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

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.  

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. 

Roasted Red Pepper Chicken by Jen

Ingredients
1 bottle of Roasted Red Pepper Italian Dressing
3lbs chicken breasts

Assembly
Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour entire bottle of dressing over meat.  

Serving Day
Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

Very Greek Grilled Chicken by Jackie

The weather has been crazy here the past few weeks.  We had shorts weather and then within a day we were experiencing freezing temperatures and snow again.  Well, the end of this week brought warmer weather back, hopefully for good! I'm choosing to believe that it is now spring!  With spring comes grill season.  I always get a little giddy when we change our Soup/Stew/Chili category for freezer swap back to Grillables in the spring because it signals that we get to be outside more.  To kick off our grillables season, I decided to make this delicious chicken recipe.  Hope you like it!

Ingredients:
6 boneless, skinless chicken breasts
1/2 c. extra virgin olive oil
1/3 c. fresh squeezed lemon juice
1 tsp.  fresh lemon zest
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
1/4 tsp. black pepper



Assembly: 
Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

 Serving Day:
Thaw completely. Grill. Enjoy!

Brown Sugar Chicken for the Grill by Amy

Ingredients:
6 chicken breasts - You can filet them for a "quick grill".
1 cup of brown sugar
1 cup of vegetable oil
1/2 cup of white vinegar
1/2 cup of soy sauce

Assembly:
For the marinade, whisk together brown sugar, oil, vinegar and soy sauce in a bowl.  Place chicken in a Ziploc bag and pour marinade over the chicken.  Freeze.

Serving Day:
1. Completely thaw chicken.
2. Remove chicken from the bag and discard marinade.
3. Grill the chicken.
4. Enjoy

Backyard Burgers *Freezer to Table*

Ingredients: 
2 1/2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2  tbs Worcestershire sauce (I use the famous Lea & Perrins sauce that is an original 19th century recipe)
                 

Assembly:
Mix all of the ingredients together. Roll the ground beef into a ball and then flatten each patty with an indent in the middle of each one. It cooks more even with a indentation in the middle of the patty.

Serving Day:
FIRE UP THE GRILL! Once your grill is nice and hot. Cook your burgers to an internal temperature of 165 and get ready for a mouth watering burger. Throw all of your favorite toppings on and enjoy.

Very Greek Grilled Chicken by Jackie

Ingredients:
6 chicken breasts
1/2 c. extra virgin olive oil
1/3 c. fresh squeezed lemon juice
1 tsp.  fresh lemon zest
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
1/4 tsp. black pepper

Assembly:
Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

Serving Day:
Thaw completely.  Grill. 

Get Out of the Kitchen and Enjoy Your Summer!

Summer is in full swing!  We love to use our grill in the summer for quick, easy dinners.  How about you?  One of the ways that I have found helpful for keeping me in the fun with my kids and out of the kitchen, is flash marinating.  See our instructions below for this super easy, very tasty way to make some flavorful meat for the grill.   

Flash Marinade

• Mix marinade in small bowl or open a bottle of your favorite pre-made marinade. 
• Place raw chicken or beef in a freezer Ziploc bag.
• Pour in your marinade.
• Lay bag flat and freeze.  
• Thaw overnight when you are ready to use the meat.  

In the freezing and thawing processes, your meat will be infused with the marinade and will be tenderized at the same time. You are now ready to cook!

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.

Seasoned Hamburger Patties by Amy

Ingredients:
1 pound of lean ground beef
1 egg
1/2 to 3/4 cup of plain bread crumbs
1 teaspoon of mixed seasoning (I used Steak 'N Chop seasoning by Weber - ingredients are sea salt, garlic and onion spices and sugar.)

Assembly:
1. In a large bowl, mix all four ingredients with your clean hands. It's very therapeutic.
2. Grab a handful of the mixture, form into a ball and shape into a patty. I used a patty maker for uniformity.
3. Put wax/parchment paper between patties and place in a freezer bag. Freeze.

Serving Day:
1. Remove patties from the freezer and completely thaw.
2. Find the grill master in your family and grill the patties!
3. Put your favorite fixings on this mouth watering hamburger patty!