All American Cheeseburgers
1 lb. Lean ground beef
1/3 cup ketchup
3 Tbsp dry bread crumbs
2 Tbsp grated of finely chopped onion ** Remember to make 1 meal without onions**
1 egg
½ tsp garlic salt
¼ tsp pepper
5 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
Teriyaki Burgers
Teriyaki Burgers
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
Ziploc Chicken
Ziploc Chicken
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Sticky Drunk Pig on a Stick
Sticky Drunk Pig on a Stick
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Little League Beef Burgers
Little League Beef Burgers
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
Layered Mexcian Chicken Casserole
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2004_01/Mex_ChickenCass.asp
**Include a bag of tortillas and cheese with each meal**
**Include a bag of tortillas and cheese with each meal**
Baja Taco Filling
http://www.30daygourmet.com/RecipeClassics/Baja_Burrito.asp
**Remember to leave onions out of one of the meals**
**Remember to leave onions out of one of the meals**
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