If you don’t need to make a dozen hamburgers, you definitely need to try this simple hack. Section and freeze hamburger meat inside of a Ziploc® bag. Then, break apart the patties you need and save the rest. A good tip to remember when you’re only cooking for two. Tip: Use a skewer or chopsticks to section the meat.

If you don’t need to make a dozen hamburgers, you definitely need to try this simple hack. Section and freeze hamburger meat inside of a Ziploc® bag. Then, break apart the patties you need and save the rest. A good tip to remember when you’re only cooking for two. Tip: Use a skewer or chopsticks to section the meat.

5 Chicken Dump Recipes

5 Chicken Dump Recipes

CHICKEN DUMP MEALS (thechaosandtheclutter) CINDY'S CHICKEN- chicken boneless/skinless breast or thighs), Bottle- Russian Salad Dressing (NOT Creamy, can sub Catalina dressing), 1 Apricot jam, dry onion soup mix. Thaw. Bake covered or crock pot: low hours.

Paleo Coconut Sweet Potato Mash Recipe - in the making #paleo #recipes #sweetpotato

Coconut Sweet Potato Mash

Marinated Flank Steak, Part One | The Pioneer Woman - The best steak I've ever made! My husband said "Wow" before, during and after each bite! The next time I make it I'm going to add a little brown sugar to the marinade.

Marinated Flank Steak

Marinated Flank Steak, Part One | The Pioneer Woman - The best steak I've ever made! My husband said "Wow" before, during and after each bite! The next time I make it I'm going to add a little brown sugar to the marinade.

Chicken Gizzards 1. Melt two cubes of butter in a large pan 2. Add 4/5 pounds of gizzards/hearts. 3. Add two or three cups water to cover the gizzards about 2/3 of the way. 4. Cover so the water is just barely boiling for 5 hours. 5. During cooking add 2 TBSP dried parsley,2 tsp dried garlic,2 TBSP dried onion flakes,salt and pepper, and 1 cup broth. 6. At the end of the five hours should have been reduced so you just have a thick buttery sauce. If not, keep cooking until it thickens

Chicken Gizzards 1. Melt two cubes of butter in a large pan 2. Add 4/5 pounds of gizzards/hearts. 3. Add two or three cups water to cover the gizzards about 2/3 of the way. 4. Cover so the water is just barely boiling for 5 hours. 5. During cooking add 2 TBSP dried parsley,2 tsp dried garlic,2 TBSP dried onion flakes,salt and pepper, and 1 cup broth. 6. At the end of the five hours should have been reduced so you just have a thick buttery sauce. If not, keep cooking until it thickens

Chicken Breasts Dijon | 23 Boneless Chicken Breast Recipes That Are Actually Delicious

Lemon and Thyme Chicken Breasts

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