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. 

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. 

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!

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!

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!

Pineapple Chicken Kabobs

Ingredients:
1 can pineapples (save the juice)
3 tbsp. soy sauce
4 tbsp. honey
3 tbsp. apple cider vinegar
3 tbsp. canola oil
1 tsp. sesame oil
1 tbsp. fresh grated ginger
4 cloves of garlic minced
1 1/2 sweet or red onion
2 lbs. of chicken
multi colored peppers (red, green, orange, yellow)
                 
Assembly:
Mix 1 can of pineapple juice with the soy sauce, apple cider vinegar, canola oil, sesame oil, ginger, garlic, onion and marinate the chicken 4-6 hours or overnight. Once chicken is marinated cut all of your vegetables and get ready to put everything on the skewers. Alternate the chunks of peppers, onions, pineapple, and chicken on the skewers.

Serving Day:
Fire that grill up!! Cook 8-12 minutes on a medium to high grill. Cook just enough to brown off the vegetables and chicken but do not let the chicken dry out. If you have time mix together a little honey, soy sauce, pineapple juice and heat it up on the stove then brush your kabobs once completed. 

Marinated Pork Chops by Jackie

*This recipe is adapted from The Freezer Cooking Manual from the 30 Day Gourmet

Ingredients:
8 pork chops (I buy center cut half boneless pork loin and ask the butcher to cut it into chops)
2 c. pineapple juice (takes 2-46oz. cans to make 6 meals)
1/2 c. soy sauce
1 tsp. ginger
1/2 tsp. garlic, minced
1/3 c. Italian dressing (takes 1-16oz. bottle to make 6 meals)

Assembly Day: Place all ingredients, except pork chops, in gallon size Ziploc freezer bag. Mix well. Place pork chops in bag. Seal and lay flat on cookie sheet to freeze.

Serving Day: Thaw completely. Grill pork chops until no longer pink inside. Discard marinade.

Ranch Burgers by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2013/08/cheesy-ranch-quarter-pounders-by-jackie.html

Ingredients:
2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4-1 c. shredded cheddar cheese
8 hamburger buns

Assembly:
Mix all ingredients in large bowl. 
Divide mixture into 8 (1/2 c.) portions.  
Press into 8 burger patties.

Lay flat on a lined baking sheet. 
Flash freeze.  
Place frozen patties into Ziploc freezer bag. 
Place buns into Ziploc freezer bag.

Serving Day:
Thaw completely or cook from frozen. 
Grill until done to your liking.  Enjoy! 

Pirate Pork Chops by Beth

Ingredients :
6-8 pork chops, boneless
1 medium onion, chopped
2 T. chopped garlic
1/2 c. soy sauce
1/4 c. oil
1/4 c. red-wine vinegar
1/4 c. orange juice
1/2 t. grated orange zest
3 T. packed brown sugar
2 t. ground allspice
3/4 t. ground pepper
1/2 ground thyme
1/2 t. ground cloves
1/2 t. ground cinnamon
5 dashes hot sauce
Assembly:
Trim fat off pork chop; pierce entire chop surface on both sides with fork; pound slightly with meat tenderizer.  In gallon size freezer bag, combine the remaining ingredients.  Seal and squeeze bag until ingredients are well incorporated.  Put chops in bag; seal.  Lay flat to freeze.
Serving Day:
Thaw in fridge several days before grilling to allow the thawed marinade to permeate the meat.  Grill on medium heat until there is no pink in the center.

Zesty Italian Chicken by Jackie

Ingredients
Kraft Zesty Italian Dressing
6 chicken breasts

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

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

Grilled Chicken with Pesto Bow Ties by Jackie

This recipe was slightly adapted from the recipe originally made by Debbie in 2010.  You can find her recipe at this link:  http://freezerfriendz.blogspot.com/2009/09/grilled-chicken-with-pesto-pasta-by.html

Ingredients:
6 chicken breasts
1/2 bottle Italian dressing
1 box bow tie pasta
1 recipe Pesto (see recipe below)

Pesto (from the Better Homes and Gardens Cookbook)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley springs with stems removed
1/2 cup grated Parmesan cheese
1/4 cup walnuts
1 large clove garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup milk

Assembly:
Combine the chicken breasts and Italian dressing in gallon-size freezer bag.  Freeze flat.

Prepare pesto:  Combine all ingredients, except the oil and milk, in a food processor. Cover and process until a paste forms. Gradually add the oil and process until the consistency is like soft butter. Transfer the pesto to a mixing dish and whisk in about a quarter cup of milk. Freeze in pint size Ziploc freezer bag.

Serving Day:
Thaw chicken breasts and pesto in the refrigerator. Leave the pesto covered until you are ready to use it, or lightly coat it with olive oil (this keeps the pesto from turning brown).

Grill the chicken breasts (or bake in the oven).  Slice the breasts into strips. 

Cook the pasta according to the package directions. When the pasta is done, drain and return to the cooking pot. Add the pesto directly to the pasta and stir until the pasta is completely coated. Place chicken on top of the pasta.

Monterey Burgers by Wendy

Ingredients:
1 med onion
2 lbs. ground round
4 Tbsp. (or 1/4 cup) barbecue sauce
1 tsp. salt
1/2 tsp. pepper
1/2 lb. (or 2 cups) shredded Monterrey Jack cheese
8 hamburger buns

Assembly:
Finely chop onion. Combine onion, ground round, barbecue sauce, cheese, salt and pepper in bowl; mix well. Divide mixture into 8 equal portions. Form each portion into a flat patty.
Place 2 levels of 4 patties each on freezer paper or wax paper. Place in gallon size plastic resealable freezer bag. Lay flat in freezer to freeze.

Serving Day:
Heat in pan or on grill over medium-high heat, turning once, until done: 5 minutes per side for well done. Serve on hamburger buns.

Sesame Teriyaki Chicken by Jen

Ingredients:
24 oz. bottle of Sesame Teriyaki Sauce/Marinade
3 lb. bag of boneless skinless chicken breasts (about 6-7 halves)

Assembly:
Mix marinade and chicken breasts in large Ziploc freezer bag.
Place in freezer until ready to grill. Or thaw chicken, then refrigerate 30 min. to marinate.

Serving Day:
When chicken is thawed, heat grill to medium heat. Grill chicken 7 min.; turn over. Grill another 6 to 8 min. or until chicken is cooked through (165ºF)

Cheesy Ranch Quarter Pounders by Jackie

Ingredients:
2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4 c. shredded cheddar cheese
8 hamburger buns

Assembly:
Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
Press into 8 burger patties. 

Lay flat on a lined baking sheet.  Flash freeze. 
Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 

Serving Day:
Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy!