This weekend’s freezer cooking challenge is going to be another easy one (just like last week) – meat marinades.
As the temperature rises most people, including myself, turn to the almighty grill to prepare meals. I must confess, I am not an outdoor grill master – indoor grill is a totally different story. Maybe it is the lack of experience I have cooking on an outdoor grill but it seems every time I make something it burns or dries out. Therefore, I leave the actually “grilling” part to my mountain of a man husband who is the self-proclaimed “god of all things” grilled. Wait, you mean your husband has that same title? Ha!
My job is coming up with the grill recipes and preparing the ingredients. Now that is something I can do.
Freezing meats ahead of time in their marinades is something I only starting doing within the last year. Before then I would freeze the meats, take them out a day or two before to thaw, then let them spend a few hours or more soaking in a marinade before going on the grill. When I finally started to freeze meats in marinades I thought to myself “Um…why did I not think of this YEARS ago”. This is just another super simple life changing freezer cooking recipe, no big deal. Ok maybe not life changing but it certainly makes my life easier.
My favorite thing about bulk freezing meats in their marinade is I only need to handle and trim raw meat one time – you all know how raw chicken gives me the willies. After it is thawed and ready to eat I just hand it over to the “god of all things grilled”.
I have frozen chicken, pork, and steak in many different marinades. Everything from store bought salad dressings, barbecue sauces, and homemade marinades all froze perfectly. I have never frozen fish in marinades before but I am sure it would turn out fine – try it and let me know.
Before I give some of my marinade suggestions I want to go over the steps to freezing meats in their marinades. It is really easy.
1. Prepare the marinade recipe, if using one.
2. Trim the meat, if needed. You may also want to cut it into chunks if using for kabobs.
3. Put meat in a small or large freezer bag. Reader tip: One SMK reader recommended freezing marinated chicken breast in individual freezer bags just in case you only want one or two at time. I thought this was genius.
4. Pour marinade over meat in freezer bag and seal. Then place in another freezer bag or plastic shopping bag just in case it leaks.
5. Take the frozen marinated meat out 2 days before it is to show up on your menu plan. It does take a little time for frozen meat to thaw in the refrigerator so plan accordingly.
6. Once thawed grill away and eat.
Here are a couple marinade recipes I recommend. However, you can use any of your favorite bottled or homemade marinades – they all work. Please feel free to share your favorite marinade recipes in the comments below.
Ellie Krieger’s Grilled Flank Steak **I only did the steak and marinade part of this recipe, not the vegetables
I am not sure which one (or two) marinades I will prepare this weekend. I think I may do one pork, chicken, and steak – okay that is three. Also, I will be making more freezer breakfast sandwiches this weekend because we just finished up this morning the ones I made a few weeks ago.
If you decide to participate in this weekend’s freezer cooking challenge make sure to keep us updated on the SMK facebook page.
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