Another yummy marinade for my freezer stock-up cooking.

Ingredients:
6 lean boneless pork loin chops
1/2 cup honey
1/4 cup cider vinegar
1/4 t. ground ginger
1 clove garlic, minced
2 T soy sauce
dash of pepper

Directions:
Whisk together all ingredients except the pork chops. Place pork chops and marinade in a freezer bag. Seal and freeze.

On serving day, thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking.

Pork chops may also be grilled.

A tasty marinade for pork. This is a freezer stock-up recipe.

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Directions:
Divide chops evenly among the freezer bags. Whisk together the remaining ingredients and divide the marinade evenly over the chops. Seal and freeze.

On cooking day,  completely thaw one entree in the refrigerator. Heat grill to medium and cook chops until the internal temperature reaches 160 degrees F. Discard marinade.

This is a wonderfully fragrant marinade with an Asian flair. It would be great in a stir fry if you didn't want to grill it. This is a freezer stock-up recipe.

Ingredients:
2 one and one-half pound flank steaks (I used round steak)
1/2 cup teriyaki  sauce
1/4 cup toasted sesame oil
1/4 cup orange juice
2 T lower sodium soy sauce
1 cup chopped onion
1 T dried rosemary
2 t minced garlic
1/2 t crushed red pepper flakes
2 one-gallon freezer bags

Directions:

Put one steak in each freezer bag.

Whisk together the other ingredients and divide the marinade evenly over the steaks.

Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium heat and cook steak to desired doneness. Discard marinade.

Makes 2 entrees of 6 servings each.

I hate beer, but it is a good marinade. This is another freezer stock-up meal.

Ingredients:
2  one and one-half pound flank steaks (I used round steak)
1 1/2 cups dark beer (1 bottle)
1/2 cup ketchup
1/4 cup dark brown sugar
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 t minced garlic (about 6 cloves)
1/2 t black pepper
2 one-gallon freezer bags

Directions:

Put one steak in each bag.

Whisk together beer, ketchup, brown sugar, vinegar, mustard, garlic, and pepper. Divide marinade evenly over the steaks.

Seal and freeze.

On serving day, completely that one entree in the refrigerator. Heat grill to medium and cook steak to desired doneness. Discard remaining marinade.

Makes 2 entrees of 6 servings each

This is another good stock-the-freezer recipe. 

Ingredients:
1 1/2 lbs round steak or milanesa cut sirloin
1/2 cup fresh lime juice
1/4 cup tequila
3-4 cloves garlic, finely minced
1/2 t. ground pepper

Directions:
Cut beef into 4 pieces (milanesa will already be sliced). Place meat in freezer bag with lime juice, tequila, garlic, salt, and pepper. Close bag securely. Freeze.

On serving day, thaw beef and marinade completely. Drain marinade and discard. Grill beef over medium high heat. Carve beef into thin slices. Serve with your favorite fajita toppings.

Our family loves to grill, and not just in the summertime. It's a year-round cooking method for us. I like to have meats marinated and ready to throw on the grill as soon as we get home from work. This a great recipe to use if you are stocking your freezer.

Ingredients:
1 1/2 lbs Beef flank steak or sirloin steak
1 t. grated lemon peel
1/3 cup lemon juice
2 T sugar
2 T soy sauce
1/2 t. oregano
1/8 t. pepper

Directions:
Score meat in 1-inch intervals across steak. Place meat in freezer bag.

Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper. Pour marinade over meat and close bag. Freeze.

On serving day, thaw and remove steak. Place on grill and cook on medium heat. Turn once during cooking and brush with marinade (always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak).

To serve, meat can be thinly sliced across the grain or served in larger pieces.

Makes 6 servings

This week is our vacation week, but I guess I should call it a "staycation" as we are not traveling this year. My hubby did take the week off of work so we can spend time together as a family before we go back to school. My sister-in-law and nephew are visiting for a couple of days, and my brother and his family are going floating with us later in the week, so we do have some fun things planned.

This is also the week that I'm doing my back-to-school freezer stock-up. I started yesterday with breads and breakfasts and will continue cooking throughout the week. I will share more about this process in a later post in case you want to stock your freezer as well. :)

The menu this week is pretty simple. We'll be eating out more because of our "vacation", and otherwise we are going to be grilling a lot. We are in a major heat wave right now, with temperatures over 100. Yuck!

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at Silver Dollar City (fun day with Michele and Ryan)
Monday - Eat at Lamberts (Ryan will love the "throwed rolls")
Tuesday - Steak, Green Beans, Salad, Peaches
Wednesday - Sundried Tomato Grilled Chicken, Corn on the Cob, Green Beans, Salad (Kevin's family coming for dinner)
Thursday - Spaghetti, Broccoli, Salad, Peaches (Kevin's family with us)
Friday - Grilled Pork Tenderloin, Green Beans, Salad, Strawberries
Saturday - Leftovers

For more menu ideas, visit orgjunkie.com.