Meal Assembly Recipes

Archive for February, 2009

In small bag or mixing bowl measure:

1/2 teaspoon black pepper
1/2 tespoon red pepper
1/2 teaspoon salt
1/4 teaspoon giner

Seal bag/cup

In small bowl mix:

1/4 cup balsamic vinegar
1/4 cup orange marmalade

Mix and pour into ziploc bag.  Seal.

Salmon (4~8oz fillets)

Place all three (sealed) bags in Gallon Size bag.

Seal and Label

Cooking Directions:
Thaw in refrigerator.  Prepare grill or broiler. Cut salmon fillets in half and sprinkle with pepper blend. In saucepan, pour sauce mixture, warm.  Place salmon, skin side down on grill or broiler pan. Grill/broil 3 minutes. Brush salmon with sauce. Grill 3 minutes longer, brushing with mixture once or twice or until salmon flakes easily with fork. Heat remaining vinegar mixture to boiling, boil and stir 1 min. Serve with salmon. Great side: roasted asparagus or buttered Brussels sprouts and rice pilaf.

2 pounds  Tuna Steaks

Combine the following:
¼ Cup Lime Juice
1 Tbsp Olive Oil
1 Tbsp Cumin
1 tsp Ancho Chili Powder
2 tsp Chili Powder
1 tsp Oregano
1/8 Cup Cilantro
1 Tbsp Garlic
Seal and set aside.

In Small bag:
2 Cups Black Beans
Seal

In Small Bag
1 Heaping Cup Cheese
Seal
1 bag of corn tortillas

Cooking Instructions:
Thaw fully in fridge. Grill or broil tuna on well oiled surface over med- high heat until fish flakes easily with a fork, about 3-4 min on each side. Heat black beans on stove top or in microwave. Assemble tacos by spooning beans into warmed tortilla, add flaked tuna and top with cheese.

Yes, it’s HOT!

In small bag combine:
2 Tbsp Paprika
1 Tbsp Kosher Salt
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
2 tsp Thyme Leaves
2 tsp Oregano Leaves
Seal

Put a chunk of butter in small bag and seal

Take 1.5 pounds of Catfish and place all 4 bags into one large bag.

Cooking instructions:
Pat fillets or tenders dry with paper towel.  Rub seasoning
all over.  Heat grill or skillet till a drop of water sizzles.  Cook
in well ventilated area. Place meat on the grill or in a skillet
(use oil or butter if using a skillet).  Cook until the underside
of the fish or tender looks charred (Approx. 2-3 min- if it takes
longer, the pan or grill is not hot enough or your meat was not
completely thawed). Turn fish or tender (add more oil or butter
if  using a skillet).  Cook until done.