Yield: 6 servings  [freezer bag]  A traditional meat dish of Korea served by street vendors. It's a simple preparation of soy sauce, sesame oil and seasonings with fabulous results! Thin cut strips of beef are best cooked quickly on a hot grill but can also be sautéed on the stovetop.  Heat any leftover marinade to a gentle boil and simmer for five minutes before using it as a sauce. Make the leftover meat into a quick stir-fry or as a meat topping to a favorite entrée salad.  [gluten free ingredients with one substitution] Serving idea:Jasmine rice/green beans 

Yield: 4 - 6 servings [freezer bag] Especially good on the grill. An ethnic favorite from Mexico made from thin cut skirt steak to more easily absorb the flavors of the full bodied marinade. It can't be Mexican unless there is lime and orange juice, super red salsa and a hint of cumin.  Reserve the marinade and heat to boil if serving on the side. (gluten free ingredients) serving suggestion: naturally ~  refried beans, sliced tomatoes, grilled seasonal vegetables, corn tortillas and lime margaritas. 

Yield: 6 servings [freezer bag] Slowly simmered tender, lean beef smothered in a rich barbecue sauce, seasoned with onions bits and a hint of cayenne. Consider how versatile this dish can be for your family meal. Cook it in advance and just re-heat for a tasty supper with sides or shred the beef for a meat sandwich filling on a bun.  Set up the slow cooker outside to avoid heating up the house and enjoy coming home to a ready to eat dinner. [gluten free ingredients] Serving idea: with the sauce on the side, baked potato, corn on the cob

Yield: 6 servings [freezer bag] This recipe takes so little cooking time that if you're planning on serving it over rice or noodles start them first. Boneless, skinless chicken breast meat is stir-fried then combined with sliced onion and red and green peppers seasoned with garlic, rice vinegar, soy sauce, and lots of fresh basil. Sprinkle with sliced almonds for a little crunch.  (gluten free with one substitution) Serving idea: over rice or noodles

Yield: 6 servings [freezer bag] Garlic, a gift from the gods. Boneless, skinless chicken breast meat is breaded with a combination of lightly toasted panko bread crumbs,  chopped garlic, parmesan cheese and fresh  parsley. You may want to make a couple of these because everyone will want them again, and soon.  Taken from the oven crisp on the outside, tender and juicy on the inside, just like you would expect. Serving idea: red potatoes, broccoli spears 

Yield: 6 servings [9" x 13" baking pan] Great flavor, good looking and good for you. Three things this dish has in abundance. Each half breast of chicken is pounded thin, ready for you to stuff with a mixture of cheddar cheese, chilies, seasonings, and fresh cilantro, then dipped in egg and rolled in cornmeal. Yummy filling, tender chicken, with a crispy cornmeal crust.  Monterey Jack cheese is included for you to sprinkle on top after baking. Serving idea: Mexican Fiesta rice, fat-free refried black beans, cold beer

Yield: 6 servings [freezer bag] Lemon, garlic, onion, basil and thyme are a dynamic flavor combination for grilled bone-less, skinless chicken thighs. Let them soak up the marinade as they thaw then brush more on as they grill to get the full lemony flavor. They may be cooked in a sauté pan on the stove-top as well, using just a bit of olive oil and some of the marinade. (gluten free ingredients) Serving idea: Squeeze fresh lemon juice over fiber-rich bulgur (precooked cracked wheat)/salad greens  

Yield:  6 individually foil wrapped servings  [freezer bag] Fast and easy is the best way to describe this month's foil packet. Each one is prepared with  a half chicken breast seasoned with tangy barbecue sauce,   topped with a serving of corn and pinto beans and drizzled with olvie oil for far out west flavor.  Serve directly from the packet or slide onto a plate.  In any case, this will be an easy cleanup. (gluten free ingredients) Serving idea: creamy coleslaw and grilled Texas toast 

Yield: 6 servings [freezer bag] Pork is especially yummy when it is cooked in Asian flavors.  Sweet honey lime and soy sauce is seasoned with fresh ginger, garlic and curry powder for the marinade ~ boneless, pork loin ~ gets the treatment and you get all the flavor. This is wonderful on the grill. Just heat the grill to 450 degrees F, sear on all sides to get those great grill marks and finish on triple layered foil or grill pan with the marinade. (gluten free with one substitution) Serving idea: grilled peaches, Jasmin rice 

Yield:  6 servings [freezer bag] Rubs are designed to impart flavor and hold in the juices as the meat cooks. A dense, slightly sweetened, but not too spicy rub of paprika, chili powder, cayenne and cumin is applied to boneless pork loin chops to make them ready for the grill.  The mop sauce is made from scratch; a tangy combination of ketchup, vinegar and molasses.  Baste the chops with the mop sauce or use it as dipping sauce after grilling.  Serving idea:  baked sweet potato, corn on the cob, sliced tomatoes

Yield: 6 servings [freezer bag] Lots of compliments and remarkable results await you when you serve this easy to prepare dish. Lean, pieces of  pork  are lightly browned on the stove top before being  simmered in a peachy salsa  with added seasonings. It is not a luxury to have dinner so effortlessly and yet so good.  Serving idea: black beans and rice/slices of watermelon

Yield: 6 servings [freezer bag] Ready for a weekend at home or away, with a breakfast or leisurely supper after a busy day,  try  a combination of cheddar cheese, green chilies and cooked bacon with whipped eggs baked in the oven for a quiche-like dish or, if you like, scrambled in a skillet. Substitute more cheese and leave out the bacon for a meatless entrée. [gluten free ingredients] Serving suggestion: slices of fresh fruit, hash browns & buttered whole wheat toast for a super easy meal with little or no cleanup. 

Yield: 6 servings [freezer bag] Cod, fished from the cold waters of the Pacific is thick cut and bathed in a  sauce seasoned with lime and ginger. Moist and flakey with a deep caramel color it's easily cooked in the oven or on the grill. The nutrition is calculated using all of the marinade. Garnish with toasted sesame seeds.  Serving idea:  steamed broccoli, long grain rice

Yield: 6 servings [freezer bag] Boneless tilapia fillets are dipped in egg and coated with a seasoned flour mixture then sprinkled with flaked, lightly sweetened coconut. A made from scratch dipping sauce is included. Toasted golden brown coconut adds a nice crunch to each bite while the tangy apricot dipping sauce explodes with flavor. Serving idea:  yakisoba noodles tossed with rice vinegar and sesame oil, sprinkled with chopped green onions and shaved carrots  

Yield: 8 servings as a main dish, 24 as an appetizer [9" x 13" pan] An elegant dish made in the Greek tradition with the combination of spinach and feta cheese topped with a delicate puff pastry that is baked to a golden brown.  You may serve this as a vegetarian main dish or a hearty side dish. It's equally delicious hot or cold.  Serving idea:  Kalamata olives garnished with crumbled feta cheese  

Yield: 8 servings [9" x 13" pan] Everyone has a recipe using black beans because we love them! and, they are low in fat and high in fiber. In this one black beans are folded together with non-fat sour cream, onions, fresh cilantro and a drop of lime juice then layered or rolled using corn tortillas and baked with a topping of  our special red enchilada sauce topped with Jack cheese. Serving idea:  salsa and sour cream, avocado, sliced fresh tomatoes