Poultry
Fajita Marinade
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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Chicken breast halves; boneless and skinless |
4 |
8 |
12 |
16 |
20 |
24 |
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Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Vegetable oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Soy sauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Black pepper |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Worcestershire sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Lemon juice |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
Assembly Directions:
Cut the meat into 1/2 inch wide strips. Place all ingredients except chicken in a freezer bag. Seal and shake to mix. Open bag and place chicken in bag.
Freezing Directions:
Remove excess air from bag. Seal, label and freeze.
Serving Directions:
Thaw ingredients over night in the refrigerator. Remove chicken from marinade. Discard marinade. Grill the chicken until juices run clear or internal temperature is 165 degrees.
Comments:
We usually serve this on tortillas with grilled onions and peppers, Mexican rice, lettuce, tomatoes, cheddar cheese, sour cream and salsa. You can also serve this as a sandwich with grilled onions and peppers.
Nutritional Info:
Per Serving: 205 Calories; 8g Fat (37.4% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1143mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.