April 8, 2013

Freezer Meal Swap - June 2012

The burgers have bacon and a grill involved. . .of course they were delicious! The buffalo chicken made great sandwiches especially with the addition of bleu cheese crumbles.

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The Texas Squealer Burger
from Food.com
Print Recipe

1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 Tbsp grill seasoning
1 tsp garlic powder
1 Tbsp minced dried onions
1/4 cup Worcestershire sauce
salt and pepper

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer.

To serve: Defrost burgers. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving. Top with cheese if you wish and any of your favorite toppings.

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Slow Cooked Buffalo Chicken
from Once a Month Mom
Print Recipe

3 lbs boneless, skinless chicken
12 oz buffalo wing sauce
1 oz dry ranch dressing mix

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. *You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

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