Meal Assembly Recipes

Archive for May, 2008

This one is a complete meal unto itself! There is a little bit of work involved, but it’s definitely worth the effort. It’s a picnic waiting to happen!

1) 6 pork chops

2) Sauce: In a gallon bag, mix the following ingredients:
3 tablespoons Dijon mustard
1 teaspoon dried thyme
½ cup apple cider vinegar
2 tablespoons chopped garlic
3 tablespoons lite soy sauce
2 tablespoons dried onion flakes
½ teaspoon black pepper
1 ½ cups maple syrup
1 teaspoon kosher salt

3) Baked Beans: In a large mixing bowl, add the following ingredients:
1 cup baked beans
¼ cup brown sugar, packed
½ cup kidney beans
1 tablespoon Dijon mustard
½ cup garbanzo beans
½ cup cooked bacon crumbles
½ cup black beans
1 tbsp. Worcestershire sauce
½ cup pinto beans
¼ teaspoon black pepper
2 tablespoons dried onion flakes
½ teaspoon kosher salt
1 tablespoon chopped garlic
1/3 cup molasses
¼ cup apple cider vinegar

Cooking Instructions:

1. PORK CHOPS: Marinate overnight.
2. Pour marinade off chops, reserve ½ cup.
3. Season chops with salt & pepper. Grill or oven-broil 4-8 min. per side (med. 140°F, well 160°F).
4. Baste with reserved marinade 2-3 times while cooking.

BAKED BEANS: Bake in a sprayed baking dish, uncovered, at 350°F for 1-1 ½ hours until internal temp. is 165°F.

1) Marinade: In a gallong sized bag, mix the following ingredients:
3 tablespoons sesame oil
2 teaspoons dried onion flakes
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon mild chili powder
1 tablespoon lemon juice
2 tablespoons orange marmalade
2 tablespoons mango chutney

2) 6 salmon filets

3) 2 cups Basmati rice (optional)

Cooking Instructions:

Cook rice according to package directions
1. Place salmon in bag with marinade. Toss well to coat. Marinate from 2 hours to overnight.
2. Season with salt & pepper.
3. Grill or oven-broil for 5-8 minutes.

Serve with rice if desired.

1) Sauce: Mix the following ingredients:
2 cups cream of mushroom soup
2 tablespoons diced red peppers
1½ tablespoons dried onion flakes
2 cups nonfat milk
¼ cup nonfat sour cream
¼ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon chopped garlic
1 tablespoon dried parsley
2 teaspoons dried rosemary (crumble using fingers)
½ cup grated cheese blend
½ cup shredded parmesan cheese
3 cups cooked seasoned chicken breast

2) 1 pound penne pasta

Cooking Instructions:

1. Cook penne according to package directions
2. In a mixing bowl or gallon sized bag, toss pasta with chicken & sauce.
3. Spread evenly into a sprayed 9×13 baking dish.
4. Sprinkle with your own additional cheese on top (opt.).
5. Bake, covered, at 350°F for 45 min., then uncovered for 10 minutes, until internal temp. is 165°F.