FREEZE, THAW, COOK.

Basic Directions:

ü  Take gallon zip lock bags

ü  Put family portion of naked protein in bag

ü  Add 1 TBS of grapeseed oil (GSO), and 1 tsp of blend for every ½ pound of meat

ü  Squish

ü  Label & Throw in freezer

ü  When ready to use, pop in fridge to thaw

ü  350 oven for 20-25 minutes, or grill, or stovetop skillet sauté 20 minutes

THE WHOLE IDEA IS THIS: DUMP ALL INTO BAG, SMUSH, SQUISH, ETC; THEN FREEZE, THAW, COOK.

Beef

* Garlic or Hickory GSO and Rancher Steak Rub or Cajun Seasoning (GREAT on Pork also)

* Garlic GSO and Rodeo Rub

* Lemon or Garlic GSO with California Garlic Pepper

Pork

* Asian Ginger Plum Dressing (great for crock-pot also!)

* Fajita seasoning (great in crock-pot with peppers and onions)

* Wicked Good Slow Cooker Sauce (great crock-pot meal!)

* Garlic GSO and Jamaican Jerk seasoning (try on chicken!)

* Tia Rosa’s Red Enchilada Sauce (great in the crock-pot)

Chicken or Turkey

* Garlic or Lemon GSO and Opa! Greek Seasoning

* Lemon, Garlic or Natural GSO & Lemon Rosemary Blend

* Teriyaki Sauce for Marinade

* Jalapeno GSO with Fajita Blend

* Garlic GSO and Red Bell Pepper Blend

* Pacific Fusion

* Honey Mustard

* Garlic GSO and Curried Garlic Blend

* Natural GSO and Garlic Galore

Seafood

* Garlic GSO and Scampi Blend

* Garlic GSO, fresh lime juice, and Adobo Seasoning

* Garlic GSO and Red Bell Pepper Blend

* Natural or Lemon GSO and Dill Dip Blend

* Garlic or Natural GSO and Cajun Seasoning

* Butter or Natural GSO and Hot Chili Pepper & Garlic

* Butter or Natural GSO and Lemon Pepper Blend