Ingredients
- 2lbs boneless skinless chicken breasts
- 1/4cup olive oil
- 1/8teaspoon saltone pinch
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon ginger
Materials
To Freeze and Cook Later
- Label your quart-sized plastic freezer bags with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw in the refrigerator overnight or in a pan of water.
- Grill for 6-8 minutes or until chicken is cooked through.
*Nutritional calculations assume only 1/3 of marinade ingredients are absorbed by the meat.
Where can I find the labels to print?
Go to My Account (top menu) and then to Downloads
You will see where you can print a sheet of labels that you then fill in.
What if my chicken breasts are already frozen? Can I just add the rest of the ingredients to the bag of frozen chicken or do I need to thaw the chicken so the other ingredients will be absorbed?
Add frozen!
Does this use ginger powder or fresh ginger?
Fresh ginger is always best. Peel the ginger by using a spoon, don’t use a knife. Then grate the ginger. You may freeze any leftover ginger. Also, ginger in a cup of hot water is very refreshing.
Fresh ginger is always best. Peel the ginger by using a spoon, don’t use a knife. Then grate the ginger. You may freeze any leftover ginger. Also, ginger in a cup of hot water is very refreshing.
What about using minced ginger (from a jar)??
For the recipes that stategluten free, us it assumed we use Gluten free Ingredients and seasoning to make it.
Yes!
Is the ginger fresh or powder?
Fresh ginger is always best. Peel the ginger by using a spoon, don’t use a knife. Then grate the ginger. You may freeze any leftover ginger. Also, ginger in a cup of hot water is very refreshing.
I’m asking the same question as above…. where are the instruction labels to print for these scrumptious recipes? Thanks!
Right now we don’t have the ability to print because we were trying to keep each recipe to one page (save paper and makes prepping easier), but we have a new website coming later this year with the ability to print nutritional info as well. 🙂