Meal Assembly Recipes

Secret ingredient note: We use Sweet Baby Ray’s BBQ Sauce. One of the tastiest around.  Costco in our area carries it.

3 lbs ground beef
Hamburger buns

Add the following to the ground beef:
     1/2 cup diced onion
     1/2 cup scoops cheddar cheese blend
     1/2 cup crumbled bacon   
     4 Tbsp BBQ sauce
     2 tsp garlic
     1 tsp salt and pepper blend
        
Place 6 pieces of “patty paper” on the counter.

4. Blend mixture well with your gloved hands.  Divide into 6 equal portion sizes and shape into burgers about 1/2” thick.

Basil pesto mayo is approximately 1 cup of lf mayo to 1/2-3/4 cup of basil pesto.  We make our own nut free basil pesto (basil, parm chz, garlic, olive oil, salt and pepper) and freeze it til we’re ready to use. 

The sundried mayo is new- it was a sundried/ tomato/balsamic blend that had way too many ingredients.  The mayo is the mayo from above to which we add some minced sundried tomatoes and balsamic vinegar.

Station Instructions:

You will be making 6 chicken cakes.
  Place a gallon size Ziploc bag in a crock, folding edges over side of crock.

Add the following to the bag:
   3 cups of cooked chicken
   1/2 cup basil pesto mayo   
   1/4 cup liquid egg
   4 Tbsp roasted red peppers
   4 Tbsp diced onions
   1/2 panko bread crumbs
   1 Tbsp Italian seasoning
   1 tsp salt
   1/2 tsp pepper
      
3. Seal bag.  Massage to mix.

4. Lay out three pieces of patty paper on the counter.  Put on gloves.

5. Take approximately 1/2 cup of the chicken mixture with your gloved hands and form a rounded patty on top of patty paper.  Repeat.  Place three cakes in a small round foil pan (with patty paper underneath). Note: the foil pan is only to provide support for the cakes while freezing.

6. Repeat for three additional cakes. Lay on top of cakes in round pan, keeping patty paper in place to prevent sticking

Place 2 red scoops of tomato basil mayo into a portion cup.  Seal with a lid and place in the pan with the chicken. Place a lid on the pan and a label from the drawer on the lid.

8. Take a bag of pasta.  If splitting, you still only take one bag of pasta.

9. Place all items into your spot in the cooler, wash your hands, and proceed to your next station.

Cooking Instructions:
Note to store owners- this dish might do well being baked- we never tested it that way but I hear tell of some customers that choose to bake instead of sautee– if you give it a shot and it comes out okay, let me know.  If you did choose to bake, I’m thinking it might benefit from perhaps having more panko sprinkled and pressed into the outisde of the patties once prepared.

Thaw. Start boiling water for pasta before heating pan for chicken cakes.  Heat 1 to 2 Tbsp olive oil in large nonstick frying pan over medium heat.  Add chicken cakes and cook until golden brown, about 2 minutes per side.  Drain on paper towel.  Top with mozzarella or provolone and sundried tomato basil mayo (provided).  Suggested side: serve cakes on a salad or on toasted English muffins.

Pasta: cook according to package directions, season with butter, salt, pepper and favorite herbs.

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.