Forgot to mention cavenders Greek seasoning. Shit is delicious on anything
Cavenders !! I have some in my spices area. You can take any meat and spray w non-propellant Avocado Spray/Grapeseed oil or if not on lowfat diet (olive oil/ghee/macadamia oil) , rub Cavenders all over and sit it in fridge 20-30min or counter , grill, bake , air fry , broil !
Delicious! I like to mince a clove of garlic w season & oil (love garlic) .
I prep 3-4 days worth of meat at a time ; so try this:
Take your chicken (I use Breast tenderloins, never the bagged:frozen) right now or Turkey breast Tenderloins-
Use ziplock Gallon :
put 1 tbsp oil per 450g/1lb uncooked weight, add 1 clove garlic (through press or mince ) per lb
1 tsp Kosher or Sea salt or Cavenders
Grind black pepper
1/2-3/4 tbsp of vinegar - red wine/white distilled or balsamic(any).
Zest part of a lemon , add zest
but don’t cut lemon
I add onions sliced up in strips and fresh basil/oregano, Italian parsley or Dry
Let marinate in refrigerator overnight or
2hr minimum
Add the juice of half the lemon 20min before cooking . Pour out any excess water (the salt Draws moisture
Then grill em up (I use a shrimp grill pan w holes over grey hot coals ) 2 min per side (or other method )
When done , squeeze other 1/2 lemon
Eat over bed of Favorite rice or rice vermicelli noodles or soba buckwheat noodles or potatoes
I always have rice cooked in portion bags
** (I get baby red or Dutch or mix) and par boil 10min , then poke em up w fork w more seasoning ; I also add whole mushrooms too (cremini, white , wild mix)
If low carb - use a lot of vegetables but not
Rice , noodles or potatoes. You also can make 5-6 Lbs of meat / with all vegetables
In a few large bags , have rice done (I leave mine in Cooker the day the meat is marinating , then it’s done , ready to put into bags or glad Tubs. I’ve been out at Job locations in the middle of no where and ate it right out of the zip lock bag
I have An Isobag (holds 6 meal trays and other condiment) .