5 bags with pork and chicken marinades - 5 dinners in 1 hour

Meal prep in this edition of Paulina Cocina: 5 marinades, all the dinners for a week in just 1 hour. Get ready because these recipes will make you very happy. These are recipes for storing marinated meats so you don't have to cook them for a long time.

They're a great way to easily learn how to marinate meat and make it taste even better. Grilled chicken is fine, but it really bothers me. In this video, I show you the step-by-step instructions. I'm also leaving here to subscribe to my YouTube channel, where I post two great recipes every week.

About these bag marinade recipes

They're airtight bags. In this case, we're going to make five marinades for chicken and pork.

The idea is to sauté them, so you can eat homemade food and not have to resort to delivery.

There's a recipe for marinating chicken with orange, barbecue chicken, mustard chicken, and a curry and yogurt chicken that makes my panties fall off just thinking about it.

For those who hate chicken, we also have pork recipes! In this case, pork with rosemary and vinegar, and teriyaki-style pork.

All the pouches are recipes to be stored in the freezer, where they will absorb the flavors of the marinades, waiting to be cooked when a hunger pang strikes.

They can be sautéed in a wok or pan and combined with vegetables.

We're also going to give you tips on how to cook them to perfection, without boiling meat or anything weird.

Here's the link to another great #1000prep recipe for healthy lunches to take to work. Check out how I solved a week's worth of lunches and dinners in one post.

Without further ado, I leave you with the recipe:

Ingredients

• 1 chicken breast
• 1 pork steak

For the marinades:

Bag 1: 

• Pig
• Garlic
• Ginger
• soy
• cornstarch
• water
• salt
• pepper

BAG 2:

• Chicken
• Bacon
• Ketchup or barbecue
• salt
• pepper
• brown sugar

BAG 3:

• Chicken
• salt
• pepper
• curry
• natural yogurt
• mint

BAG 4:

• Pig
• salt
• pepper
• rosemary
• vinegar
• garlic

BAG 5:

• Chicken
• orange
• salt
• pepper
• garlic
• mustard
• Honey
• basil

Step by step for this marinade meal prep

1. The first thing we are going to do is cut the chicken and pork into cubes.
2. The next step is to chop the garlic.
3. And now we can move on to assembling our bags.

Bag 1: Pork with ginger and soy

1. We put half of the pork cubes in the bag along with some pieces of garlic.
2. We add grated ginger, soy sauce, a tablespoon of cornstarch and a splash of water.
3. We season with salt and pepper.
4. We close the bag, shake it, and knead it a little so that our ingredients mix well, and it's ready to freeze.

Bag 2: Chicken with barbecue and bacon

1. Chop the bacon.
2. Place it in a bag with some of the chicken cubes.
3. We add a tablespoon of ketchup or barbecue sauce.
4. We also added a large spoonful of brown sugar.
5. We close the bag, shake it, and knead it a little so that our ingredients mix well, and it's ready to freeze.

Bag 3: Chicken with yogurt and curry

1. In the bag we are going to put some of the chicken cubes.
2. We season with salt and pepper and add a tablespoon of curry.
3. We add a few tablespoons of neutral yogurt and a few fresh mint leaves.
4. We close the bag, shake it, and knead it a little so that our ingredients mix well, and it's ready to freeze.

Bag 4: Pork with rosemary and vinegar

1. In the bag we place the remaining half of the pork cubes and a handful of chopped garlic.
2. Season with salt and pepper and add a few pinches of rosemary and a good splash of balsamic vinegar.
3. We close the bag, shake it, and knead it a little so that our ingredients mix well, and it's ready to freeze.

Bag 5: Orange Chicken

1. In the bag we put what remains of the chicken cubes and the juice of half an orange.
2. Season with salt and pepper and add what remains of the chopped garlic.
3. We also add a tablespoon of mustard and a teaspoon of honey.
4. Finally, we add some fresh basil leaves.
5. We close the bag, shake it, and knead it a little so that our ingredients mix well, and it's ready to freeze.

To cook any of these marinades:

1. If you froze the bags, it is important to put them in the refrigerator the night before to allow them to thaw.
2. Put a frying pan on the fire with a splash of oil (whichever you prefer).
3. The bags that have little juice left, just throw them into the oil and wait for the meat to cook thoroughly, shaking the pan a little. For those with a richer sauce, it's best to remove and add them first, piece by piece, leaving as much sauce as possible in the bag. This ensures the meat seals well and doesn't boil over with the liquid. Once we see that it's cooked, we pour the remaining sauce into the pan. Let it sit for a little longer, and then it's ready to eat.