Sanpete County Turkey/Chicken Marinade

1 cup soy sauce
1 cup canola oil
2 cup lemon lime soda
1 tsp garlic salt

Mix all ingredients together in gallon ziploc bag.  Add 6 to 8 chicken or turkey breasts or equal in chicken tenders.  Let marinate at least 10 hours.  Grill until cooked through.

Sanpete County Turkey/Chicken Marinade: (16): Add 6 to 8 chicken or turkey breasts or equal in chicken tenders.  Let marinate at least 10 hours.  Grill until cooked through.  (8-9-18)

Kneaders French Toast

-1 loaf of Kneaders Cinnamon bread

French toast mixture
-5 eggs
- heavy cream to your liking

Syrup
1/3 cup brown sugar
1/3 cup heavy cream
1/3 cup corn syrup


Label 16: Kneaders French Toast
-Thaw out loaf of bread and mixture.  Cut desire thickness (about 6 - 8 slices).  Dip in egg mixture and cook both sides on frying pan.  Heat up syrup on the stove.  Not included: Whipping cream and strawberries.  (8-9-18)

White Chicken Chili

1 Tbsp cornstarch 

2 Tbsp minced onion 

1 4 oz can chopped green chilis

2 cans white beans (drained) 

2 tsp cumin 

1 tsp chili powder 

1 lb. Boneless chicken 

1 15 oz can chicken broth 

1 tsp salt 

1 tsp pepper 

Place all ingredients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. 

Label(8): White Chicken Chili Place ingredients in crock pot with 1 lb. chicken. Add can of chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. Serve with tortilla chips and sour cream (if desired, NOT included). Chicken NOT included 8/9/18

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

1. In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
2. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
3. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
4. Serve over hot, cooked rice or quinoa, topped with the chopped green onions (not included).

Labels (16):  KOREAN BEEF:  Brown ground beef mixture until crumbled and cooked through. Drain any excess grease.  Whisk together liquid baggie and add the sauce to the meat and heat for 5 min. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps.

Sweet Balsamic Glazed Pork

Sweet Balsamic Glazed Pork

2 pound boneless pork loin roast, trimmed of large fat pockets

1/2 teaspoon ground sage

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed (or 1/4 tsp garlic powder)

1/2 cup water or chicken broth

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. If using an Instant Pot, place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes. When done, let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
3. Remove the pork from the slow cooker or IP, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Labels 16: FOR CROCK POT: Thaw roast and place with seasonings and 1/2 cup water in crockpot. Cook on low 6-8 hours. FOR INSTANT POT: Thaw roast and place with seasonings and 1 cup of water in IP.  Cook on high for 60 min, release naturally for 10 min and then manually release the rest of the pressure.To make glaze: Combine ingredients with 1/2 cup water in a sauce pan and bring to boil, let simmer until it thickens. Serve over Rice (not included)   (8-9-18)

Ranch Cheddar Burgers

Ranch Cheddar Burgers

2 lbs ground beef 
1 cup shredded or cubed cheddar cheese 
3 Tbsp Ranch Dressing Mix
6-8 hamburger buns

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6-8 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. 
TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. Serve warm on hamburger buns with favorite toppings. 

Label (16) Ranch Cheddar Burgers.  Defrost and grill until done.  Serve on buns and top with favorite stuff. 8/9/18