With BBQ Season upon us and the slow cooker getting less and less use, what is a freeze meal planner to do? What about freezing meat in marinades ready for the BBQ?
I planned the freezer meal for my Mom’s Group for the Month of June with this idea in mind (thanks to Granna for the idea BTW). I wanted to have a mix of meat types and seasonings while keeping the shopping list short. I did this by picking five recipes that used a couple of similar ingredients. As always, these recipes were found online and I had not tried them when we made them. Also, the amount of meat is designed for two adults and a toddler – however, there is plenty of marinade so increase the amount of meat based on your needs.
Pineapple-Ginger Flank Steak
• 3/4 cups pineapple juice
• 1 Tablespoon minced fresh ginger
• 1/4 cups soy sauce
• 1/4 cups canola oil
• 4 garlic cloves, minced
• 1.5 pounds flank steak
Whisk together all ingredients except flank steak for the marinade, until combined. Divide flank steak in half (2 portions) and place in individual zip-top bags. Pour the marinade over it. Seal and freeze.
To serve, defrost during the day while at work and grill until cooked through. This meat will cook quickly depending on the thickness (5-10 minutes per side). Serve over rice. The original recipe called to set aside some marinade and freeze separately to baste the meat. Personally, we did not do this nor did we feel like it needed it. The flavor was amazing and the meat was tender. I think the only thing I might try next time is keeping some marinade separate to make a sauce for the rice as it was a bit dry for my liking. We will certainly make this again.
Dijon Chicken Marinade:
• 2/3 cup Dijon mustard
• 2 teaspoon cayenne pepper
• 4 Tablespoons red wine vinegar
• 1/2 cup oil
• 4 chicken breasts
Divide the ingredients (except the chicken) between zip top bags and mush to combine. Then add the chicken and freeze. I chose to just leave the breasts whole in this recipe; however, I love how the kebabs turned out in the other recipes that I wish I had made this as a kebab as well. Oh well, next time! To see how I made the kebabs check below.
To cook, defrost while you are a work and throw on the grill when you get home. Cook until internal temp is 165F and the juices run clear.
Pineapple Chicken/Pork Marinade:
• 2 cup pineapple juice
• 1 cup brown sugar, packed
• 2/3 cup light soy sauce
• 4 chicken breasts (or 4 pork chops)
• bamboo skewers
Divide the ingredients (except the chicken) between zip top bags and mush to combine. Chop the chicken breasts into similar sized chunks and thread approx 5 chunks onto the skewer. Cut the tip off the skewer and place into the bag. I did 4 skewers (two for hubby, one for me, maybe Monkey will try it, but likely left overs for a salad!). Freeze.
Defrost while you are at work and cook on the grill until chicken reaches temperature. Turn after a few minutes on each side to allow the chicken to brown nicely. Serve with corn, and grilled new potatoes. These turned out really well. I was impressed at how tasty they are and how well then grill up. Also could be served over a salad.
Mediterranean Pork Chops
• 1/4 cup olive oil
• 2 cups chick broth
• 4 cloves of garlic
• 2 tbsp paprika
• 2 tbsp poultry seasoning
• 2 tsp dried oregano
• 2 tsp dried basil
• 4 thick cut pork chops
Combine all ingredients in a zip top bag and add pork chops. Freeze and then place the frozen lump into the slow cooker. Cook for 6-8 hours.
Okay, so there is one slow cooker meal. Honestly, I have no tried this one yet and I bet you could cook this on the grill. I will try and report back!
• 4 chicken breasts
• 1 cup soy sauce
• 1 tsp sweet paprika
• 2 tsp Italian Seasoning
• bamboo skewers
Divide the ingredients (aside from the chicken and skewers) into two zip top bags and mush to combine. Follow the above steps for assembling the kebabs.
These have a really nice flavor. Also serve with summer veg (corn, zucchini, etc) and grilled new potatoes. Or serve over a salad.