Freezer Meal Group - September 2011

Here are the meals I made for September. I have made the Cheddar Butter Burgers before and this time they were even better. I think I had more fresh herbs (I only used basil). The burgers were fantastic as was the Buttermilk Chicken. I LOVED the chicken. It was even good cold and would be excellent on a salad.

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Cheddar Butter Burgers
adapted from Once a Month Mom
Printable Recipe

1 1/2 lb ground sirloin, round or chuck
1/3 cup cheddar cheese, shredded
1 1/2 tsp Kosher Salt
1 1/2 tsp pepper
6 hamburger buns

Garlic-Herb Butter (will make more than you need, save for later)
6 Tbsp mix of fresh herbs, chopped (parsley, chives, basil, oregano, and/or tarragon)
2 cloves garlic, minced
1 tsp pepper
2 sticks butter, salted, room temperature

Place herbs, garlic, pepper and butter in bowl and beat with hand mixer until light and fluffy. Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. To use, unwrap the roll and cut crosswise into 1/2-inch slices (approximately 1 Tablespoon). In a large bowl, hand mix ground beef, cheese, salt, and pepper. Divide into 6 equal balls. Mash into hamburger shapes. Place 1 Tablespoon of Garlic-Herb Butter in the middle of the burger and seal up. Grill or pan fry to prepare.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1 burger • Old Points: 9 pts • Points+: 9 pts
Calories: 347 • Fat: 22.2 g • Carb: .4 g • Fiber: 0 g • Protein: 34.8 g

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Buttermilk Herb Chicken Breasts
from Once a Month Mom
Printable Recipe

1 cup 1% milk
1 Tbsp vinegar or lemon juice
1 Tbsp honey
1 tsp thyme
1 Tbsp rosemary
1 tsp sage
1 tsp pepper
1 tsp salt
1 Tbsp Dijon mustard
2 lbs. Chicken breasts

Pour vinegar/lemon juice into milk and let sit for five minutes. Combine all ingredients into a freezer bag slightly shake to mix, and let sit in refrigerator for at least one hour or up to overnight. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

For Freezing:
Combine all ingredients into a freezer bag slightly shake to mix, and place into freezer until ready to serve. To Serve: Thaw in refrigerator. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

Servings: 6 • Size: 6 oz. chicken • Old Points: 4 pts • Points+: 5 pts
Calories: 198 • Fat: 4.35 g • Carb: 5.8 g • Fiber: .5 g • Protein: 36.1 g

**Nutrition information based on chicken and 1/6 of marinade.