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Fajita Marinade Poultry Entrees

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Recipes 1 2 3 4 5 6
Servings 4 8 12 16 20 24
Ingredients
Chicken breast halves; boneless and skinless 4 8 12 16 20 24
Minced garlic 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Vegetable oil 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Soy sauce 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Black pepper 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Worcestershire sauce 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
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.


From the Monthly Newsletter (Friday, March 13, 2009)
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