Whether we like it or not, media is a role model for our children. I think Barbie has become something of a role model for our young girls. I have always been anti barbie for her huge tatas and tiny waisted physique, but this commercial is taking things too far. Babysitting as a career choice? Babysitting is a wonderful career, don't get me wrong. In fact, I have been a home day care provider for many years. However, I have high goals for my daughter. How about she become a president, or an activist standing up for people's rights or environmental issues. Maybe she could be an astronaut, or a scientist looking for cures for diseases, or an agriculturist looking to preserve our food heritage. Barbie's aspirations are a tad bit different. She wants to teach children to use the toilet. And look, her toilet comes with it's very own pile of poo.
Thursday, February 25, 2010
Wednesday, February 24, 2010
Sun on a Snowy Day
My new wreath is like a bright bit of sunshine on a dark and dreary day. It was so easy to make too. All you need is a styrofoam wreath and some fake flowers. Trim the stems off the flowers and then hot glue the flower heads onto the wreath, close together so you don't see any styrofoam in between the flowers. Glue a looped piece of ribbon on the back and VOILA! Bright and cheery wreath for your door!
Monday, February 22, 2010
OAMC updates! Day 1 and 2
So, I went shopping, and was able to purchase all ingredients minus meat, assorted spices and pantry staples like rice for $350.00. I went down today and picked up all the ground beef and chicken (50 lbs ground sirloin, 30 lbs chicken breasts, 2 lbs chicken tenders, 10 2-lb fryer chickens) for 215.00. This brings my 60 meal total to $465.00. I normally spend that in one month! I will still need to hit the store for milk and salad fixin's and assorted other small purchases but I estimate that to be around $60 per month. That will bring us to $645.00. YAY!! Counting eating out, and left overs (We do leftover night every saturday), I estimate this to be pretty close to 3 months worth of meals for us. That rounds out to $215.00 per month. My normal grocery budget is $225.00 every 2 weeks... so we will be saving $235 per month and $705 in 3 months. Holy wow!
Of course I have no where to store the ingredients before they are assimilated into meals so my kitchen looks like the grocery store barfed in my house. And speaking of the store... I got some crazy looks with my 9 jars of spaghetti sauce and 5 jars of salsa, and 45 lbs of potatoes in 5 lb bags. And 3 doz. eggs balanced precariously on top of a mountain of broccoli, cauliflower, pre-shredded cheese...
Yesterday was beans day. I had cooked all the dry beans ahead of time, and Adan mashed most of them up. Split pea soup simmered in the crock pot while I worked and it smelled so good. I have learned that good shoes are a must while doing my OAMC. Also counter space is at a premium so I may haul the small craft table in there while I am working. Also, run the dishwasher at intervals during the cooking so it is not such a bitch to clean up when you are done. Tomorrow? I will be doing vegetables. Gotta get those done before they go bad. Day 4 is chicken, followed by beef, cheese and baking on days 5, 6 and 7. Then done!!!
Tuesday, February 16, 2010
Broccoli and Cauliflower Oh MY!
It seems so hard to believe that it is time to start my seedlings. The ground is covered in snow and more keeps falling. How on earth will I be able to plant peas in 2 weeks?? I have started my broccoli and cauliflower and little sprouts are showing. it always amazes me that I plant and then something grows. So thrilling! Of course the new kitty Max finds it thrilling as well and has started nibbling on my sprouts. Bad Kitty!!
The garden in February. Yup, still snow covered. I am supposed to plant peas in a couple weeks, and I can't even find my boxes!!
Sunday, February 14, 2010
Vegetable OAMC Plan
The Vegetable OAMC Plan
Meals:
Tortilla Soup with Rolls
Brown Sugar Carrots – 2 side dishes
Dijon Carrots – 3 side dishes
Rice – 8 side dishes
Baked Potato Soups with rolls
Rolls – 8 side dishes
Broccoli – 3 side dishes
Dill Potatoes – 5 side dishes
French Fries – 5 side dishes
Mashed Potatoes – 5 side dishes
Twice Baked Potatoes – 1 side dish
Cauliflower – 3 side dishes
Garlic Bread – 5 side dishes
Master Ingredient List:
15 cans or 29 c. chicken broth
3 onions, chopped
1 ½ c. frozen corn
2 T. chopped cilantro
3 t. hot pepper sauce
chili powder
1 c. shredded cheddar cheese
3 flour tortillas
5 lbs carrots, peeled and sliced
2 T. butter + 3 ½ (56 T) cup butter, room temperature + 2/3 cup butter + 20 T butter + 10 T butter + 4 cups of butter or margarine
1 c. brown sugar
9 cans of Mexian Style chopped tomatoes
salt
garlic powder
8 c. uncooked rice
flour
8-12 strips bacon, cooked
2 cups sour cream
8 oz. cheddar cheese, shredded
pepper
½ c. minced cilantro
7 c. milk (110 degrees F.) + 2 c.
2 ¾ cup granulated sugar
14 eggs, room temperature and lightly beaten
28 c. bread flour
21 t. instant yeast
12 large stalks of broccoli
42 lbs potatoes + 12 baking potatoes
dried dill
1 ¼ t. dried rosemary
6 c. shredded paremesan cheese
olive oil
2 heads cauliflower
1 ½ c plain yogurt
¾ c shredded sharp cheddar cheese
skim milk
3 tsp kosher salt
½ t. pepper
garlic salt
4 loaves of French bread – or make your own
8 cloves of garlic, crushed
1 ½ t. grated orange peel
Dijon Mustard
1 ½ t. ground ginger
Dishes Needed:
15 storage containers – 1 for tortilla soup, 2 for brown sugar carrots, 3 for Dijon carrots, 8 for rice, 1 for baked potato soup
Processes:
Rolls – We are making 7 batches of rolls. Every time you take dough out of the bread maker, add the next batch in. Place all ingredients (in order given) in bread pan of your bread machine. 1 cup milk (110 degrees F.), 1/2 cup butter, room temperature, 1/4 cup granulated sugar, 2 eggs, room temperature and lightly beaten, 3/4 teaspoon salt, 4 cups bread flour, 3 teaspoons instant yeast. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, shape the dough as desired (see Types of Rolls below). For 13 large rolls - weigh dough into 3-ounce pieces.
Shape pieces of dough into balls and freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. This way you can bake up just the quantity you desire for dinner and not the entire batch. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.
Tortilla Soup – Heat oven to 350. In a soup pot heat ½ c. chicken broth. Add 1 ½ c. chopped onions and 2 cloves of garlic, crushed, and simmer, covered for 5 min. Add 1 ½ c. frozen corn, and 1 can of Mexican style chopped tomatoes and 4 c. of chicken broth; bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Add 2 T. chopped cilantro, 3 t. hot pepper sauce, and 3 t. chili powder to soup. Cut each tortilla into 8 strips. Spray lightly with cookin spray and bake for 8 minutes until golden. Remove and cool. Transfer soup to a storage container and Freeze. Also Freeze tortilla strips and 1 c. shredded cheddar cheese. To eat, reheat soup in a sauce pan on the stove. Serve with tortilla strips and cheese sprinkled on top.
Brown Sugar Carrots – Heat 1 inch water to boiling in large saucepan. Adding 1 lb of carrots at a time, heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp tender; drain and set aside. Repeat with all 5 lbs of carrots. Reserve 3 lbs for Dijon carrots. In saucepan, combine 1/3 c. brown sugar, 2 T. butter, ½ t. salt, ½ t. grated orange peel stirring constantly untly bubbly. Stir in 1 lb of carrots. Cook over low heat about 5 minutes, stirring occasionally until carrots are glazed and hot. Transfer to a storage container and freeze. Repeat once more to have to side dishes of carrots. To eat, defrost in refrigerator and reheat on stove.
Dijon Carrots – Melt 3 T. butter in a sauce pan. Add 2T brown sugar, 1 T Dijon mustard, ½ t. ground ginger, and ¼ t. salt. Cook and stir over medium heat until sugar is dissolved. Place one lb of carrots in a storage container. Pour sauce over carrots, stirring to coat. Freeze. Repeat twice more for 3 side dishes. To eat, defrost in fridge and reheat on stove.
Rice РIn a saucepan, saut̩ 2 c. rice in 1/3 c. oil until golden. During the last 2 or 3 min. add 1 c. chopped onions. In a blender, combine 2 cans or 4 c. chicken broth and 2 cans of Mexican style chopped tomatoes and 1 t. garlic powder. Process until of uniform consistency. Pour liquid carefully into rice. Bring to a boil over med. High heat. Reduce heat, cover and cook 20 -25 minutes until liquid is absorbed. Divide into 2 parts, transfer into storage containers and freeze. Repeat 4 times, totaling 8 rice side dishes. To eat, defrost in fridge, and reheat on stove.
Baked Potato Soup - Bake 2lbs potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup. In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids. Add salt and pepper, potatoes, cooked bacon, and 2 c. shredded cheddar cheese. At the last minute, stir in 1 c. sour cream. Season to taste with salt and pepper before serving. Transfer to storage container and freeze. Defrost in fridge. Soup will be thick. Reheat on stove, add milk to thin as desired.
Broccoli – Heat a pot of water to boiling. Cut broccoli into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.
Cauliflower – Heat a pot of water to boiling. Cut cauliflower into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.
Dilled Potatoes – Wash and dice 2 lbs of potatoes into bite size chunks. Place in a casserole dish. Slice 4 T. of butter into small pieces and place on top of potatoes. Top with 2 T. dried dill. Stir to coat. Cook in a 350 oven for 20 min. Cool and freeze. To reheat, defrost in a fridge then cook in a 400 oven for 30 minutes. We are making 5 of this side dish, so repeat 5 times.
French Fries – Peel 10 lbs of potatoes and cut in to french fries or steak wedges. Shake the raw french fries in a little olive oil and seasoning salt, (this is easy in a big plastic bag) then bake till just browned, cool. "Flash freeze" (set on the cookie sheet they are baked on in the freezer until they are frozen solid). Scoop them off with a spatula and store in 5 quart ice cream buckets or zippered plastic baggies, pressing out extra air. Shake out only what you need for reheating. To eat, fully preheat your oven to 475 degrees. To heat them up, spread frozen potatoes apart on a cookie sheet in a single layer, bake in a preheated 475 degree oven for about 15 minutes, they get crispy. For a very large amount, turn the oven to 425 degrees.
Mashed Potatoes – Peel 10 lbs of potatoes. Bring a large pot of water to boil on the stove. Be sure not to over fill, as we will be adding potatoes and bringing the water level up. Once boiling, add half the potatoes. Reduce heat and cover and simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry. This will help the mashed potatoes be fluffier. Mash potatoes in pan until no lumps remain. Add 1 ¼ c. chicken broth in small amounts, mashing after each addition. Add 2/3 c. olive oil, 2/3 t. rosemary, 1 ¼ t. salt and 2 ½ c. parmesan cheese. Mash vigorously until potatoes are light and fluffy. Cover and let stand 4 minutes. Transfer to a muffin pan. Fill each cavitiy with mashed potatoes. Freeze. Transfer to a zip closing bag. Repeat with other half of potatoes. To eat, defrost in fridge, and reheat on stove or in oven.
Twice Baked Potatoes - Bake the 12 baking potatoes in the microwave for 6 to 10 minutes or until soft. Cut each potato in half lengthwise. Scoop pulp out of each half, leaving a shell of skin and some potato. Mash the pulp with a potato masher. Add 1 c. sour cream, ½ t. garlic salt, ¼ t. pepper, 1 c. shredded parmesan cheese. Spoon mixture back into potato shells. Place on a cookie sheet and freeze. Transfer to a zip closing bag. To eat, place on a cookie sheet and cook in a 425 oven for 25 to 30 minutes or until hot.
Garlic Bread - Take 4 loaves of french bread, and make cuts every one inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic for each loaf. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag. To eat, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve.
Meals:
Tortilla Soup with Rolls
Brown Sugar Carrots – 2 side dishes
Dijon Carrots – 3 side dishes
Rice – 8 side dishes
Baked Potato Soups with rolls
Rolls – 8 side dishes
Broccoli – 3 side dishes
Dill Potatoes – 5 side dishes
French Fries – 5 side dishes
Mashed Potatoes – 5 side dishes
Twice Baked Potatoes – 1 side dish
Cauliflower – 3 side dishes
Garlic Bread – 5 side dishes
Master Ingredient List:
15 cans or 29 c. chicken broth
3 onions, chopped
1 ½ c. frozen corn
2 T. chopped cilantro
3 t. hot pepper sauce
chili powder
1 c. shredded cheddar cheese
3 flour tortillas
5 lbs carrots, peeled and sliced
2 T. butter + 3 ½ (56 T) cup butter, room temperature + 2/3 cup butter + 20 T butter + 10 T butter + 4 cups of butter or margarine
1 c. brown sugar
9 cans of Mexian Style chopped tomatoes
salt
garlic powder
8 c. uncooked rice
flour
8-12 strips bacon, cooked
2 cups sour cream
8 oz. cheddar cheese, shredded
pepper
½ c. minced cilantro
7 c. milk (110 degrees F.) + 2 c.
2 ¾ cup granulated sugar
14 eggs, room temperature and lightly beaten
28 c. bread flour
21 t. instant yeast
12 large stalks of broccoli
42 lbs potatoes + 12 baking potatoes
dried dill
1 ¼ t. dried rosemary
6 c. shredded paremesan cheese
olive oil
2 heads cauliflower
1 ½ c plain yogurt
¾ c shredded sharp cheddar cheese
skim milk
3 tsp kosher salt
½ t. pepper
garlic salt
4 loaves of French bread – or make your own
8 cloves of garlic, crushed
1 ½ t. grated orange peel
Dijon Mustard
1 ½ t. ground ginger
Dishes Needed:
15 storage containers – 1 for tortilla soup, 2 for brown sugar carrots, 3 for Dijon carrots, 8 for rice, 1 for baked potato soup
Processes:
Rolls – We are making 7 batches of rolls. Every time you take dough out of the bread maker, add the next batch in. Place all ingredients (in order given) in bread pan of your bread machine. 1 cup milk (110 degrees F.), 1/2 cup butter, room temperature, 1/4 cup granulated sugar, 2 eggs, room temperature and lightly beaten, 3/4 teaspoon salt, 4 cups bread flour, 3 teaspoons instant yeast. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, shape the dough as desired (see Types of Rolls below). For 13 large rolls - weigh dough into 3-ounce pieces.
Shape pieces of dough into balls and freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. This way you can bake up just the quantity you desire for dinner and not the entire batch. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.
Tortilla Soup – Heat oven to 350. In a soup pot heat ½ c. chicken broth. Add 1 ½ c. chopped onions and 2 cloves of garlic, crushed, and simmer, covered for 5 min. Add 1 ½ c. frozen corn, and 1 can of Mexican style chopped tomatoes and 4 c. of chicken broth; bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Add 2 T. chopped cilantro, 3 t. hot pepper sauce, and 3 t. chili powder to soup. Cut each tortilla into 8 strips. Spray lightly with cookin spray and bake for 8 minutes until golden. Remove and cool. Transfer soup to a storage container and Freeze. Also Freeze tortilla strips and 1 c. shredded cheddar cheese. To eat, reheat soup in a sauce pan on the stove. Serve with tortilla strips and cheese sprinkled on top.
Brown Sugar Carrots – Heat 1 inch water to boiling in large saucepan. Adding 1 lb of carrots at a time, heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp tender; drain and set aside. Repeat with all 5 lbs of carrots. Reserve 3 lbs for Dijon carrots. In saucepan, combine 1/3 c. brown sugar, 2 T. butter, ½ t. salt, ½ t. grated orange peel stirring constantly untly bubbly. Stir in 1 lb of carrots. Cook over low heat about 5 minutes, stirring occasionally until carrots are glazed and hot. Transfer to a storage container and freeze. Repeat once more to have to side dishes of carrots. To eat, defrost in refrigerator and reheat on stove.
Dijon Carrots – Melt 3 T. butter in a sauce pan. Add 2T brown sugar, 1 T Dijon mustard, ½ t. ground ginger, and ¼ t. salt. Cook and stir over medium heat until sugar is dissolved. Place one lb of carrots in a storage container. Pour sauce over carrots, stirring to coat. Freeze. Repeat twice more for 3 side dishes. To eat, defrost in fridge and reheat on stove.
Rice РIn a saucepan, saut̩ 2 c. rice in 1/3 c. oil until golden. During the last 2 or 3 min. add 1 c. chopped onions. In a blender, combine 2 cans or 4 c. chicken broth and 2 cans of Mexican style chopped tomatoes and 1 t. garlic powder. Process until of uniform consistency. Pour liquid carefully into rice. Bring to a boil over med. High heat. Reduce heat, cover and cook 20 -25 minutes until liquid is absorbed. Divide into 2 parts, transfer into storage containers and freeze. Repeat 4 times, totaling 8 rice side dishes. To eat, defrost in fridge, and reheat on stove.
Baked Potato Soup - Bake 2lbs potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup. In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids. Add salt and pepper, potatoes, cooked bacon, and 2 c. shredded cheddar cheese. At the last minute, stir in 1 c. sour cream. Season to taste with salt and pepper before serving. Transfer to storage container and freeze. Defrost in fridge. Soup will be thick. Reheat on stove, add milk to thin as desired.
Broccoli – Heat a pot of water to boiling. Cut broccoli into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.
Cauliflower – Heat a pot of water to boiling. Cut cauliflower into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.
Dilled Potatoes – Wash and dice 2 lbs of potatoes into bite size chunks. Place in a casserole dish. Slice 4 T. of butter into small pieces and place on top of potatoes. Top with 2 T. dried dill. Stir to coat. Cook in a 350 oven for 20 min. Cool and freeze. To reheat, defrost in a fridge then cook in a 400 oven for 30 minutes. We are making 5 of this side dish, so repeat 5 times.
French Fries – Peel 10 lbs of potatoes and cut in to french fries or steak wedges. Shake the raw french fries in a little olive oil and seasoning salt, (this is easy in a big plastic bag) then bake till just browned, cool. "Flash freeze" (set on the cookie sheet they are baked on in the freezer until they are frozen solid). Scoop them off with a spatula and store in 5 quart ice cream buckets or zippered plastic baggies, pressing out extra air. Shake out only what you need for reheating. To eat, fully preheat your oven to 475 degrees. To heat them up, spread frozen potatoes apart on a cookie sheet in a single layer, bake in a preheated 475 degree oven for about 15 minutes, they get crispy. For a very large amount, turn the oven to 425 degrees.
Mashed Potatoes – Peel 10 lbs of potatoes. Bring a large pot of water to boil on the stove. Be sure not to over fill, as we will be adding potatoes and bringing the water level up. Once boiling, add half the potatoes. Reduce heat and cover and simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry. This will help the mashed potatoes be fluffier. Mash potatoes in pan until no lumps remain. Add 1 ¼ c. chicken broth in small amounts, mashing after each addition. Add 2/3 c. olive oil, 2/3 t. rosemary, 1 ¼ t. salt and 2 ½ c. parmesan cheese. Mash vigorously until potatoes are light and fluffy. Cover and let stand 4 minutes. Transfer to a muffin pan. Fill each cavitiy with mashed potatoes. Freeze. Transfer to a zip closing bag. Repeat with other half of potatoes. To eat, defrost in fridge, and reheat on stove or in oven.
Twice Baked Potatoes - Bake the 12 baking potatoes in the microwave for 6 to 10 minutes or until soft. Cut each potato in half lengthwise. Scoop pulp out of each half, leaving a shell of skin and some potato. Mash the pulp with a potato masher. Add 1 c. sour cream, ½ t. garlic salt, ¼ t. pepper, 1 c. shredded parmesan cheese. Spoon mixture back into potato shells. Place on a cookie sheet and freeze. Transfer to a zip closing bag. To eat, place on a cookie sheet and cook in a 425 oven for 25 to 30 minutes or until hot.
Garlic Bread - Take 4 loaves of french bread, and make cuts every one inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic for each loaf. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag. To eat, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve.
The Beef OAMC Plan
This seems like a ton of ground beef, but it will stock out your freezer for a long time!
The Beef OAMC Plan
Meals:
16 Taco Burgers with French Fries and fiesta corn
Tacos with Beans and Rice
16 Sloppy Joes with tortilla chips and green beans
Enchilada Chili with tortilla chips
Meatballs Sandwiches with pears and French fries
Spaghetti and Meatballs with garlic bread and green beans
Meatball Soup with rolls
Meatball Chili with rolls
Meatball Macaroni and Cheese with salad
16 Lemon Basil Burgers with Dill potatoes and carrot sticks
16 Hamburgers with Mashed Potatoes and Dijon Carrots
Burritos with beans and rice
Deep dish pizza with salad
Pot Pies with salad and macaroni and cheese
Empanadas with salad and cauliflower
Porcupines with rice and peas
Meatloaf with corn on the cob and salad
Meatloaf Sandwich with French fries and broccoli
Mexican Meatloaf with mashed potatoes and corn
Bierrocks with salad and tomato soup
Cheeseburger turnovers with peas and salad
6 Pizzas with salad and brown sugar carrots
Salsa Chili rolls and cauliflowers
Mexican Lasagna fiesta corn and salad
Master Ingredient List:
50 lbs ground beef
7 envelope taco seasoning mix (about 1 ½ oz. each)
8 slices Monterey jack cheese
9 med. Onions, chopped
2 cans tomato soup
4 Tbsp brown sugar
4 Tbsp Worcestershire sauce
2 tsp mustard
4 Tbsp. vinegar
4 cans diced tomatoes with green chilies
2 can enchilada sauce
4 c. frozen corn
1 can pinto beans
24 slices white bread, diced
16 large egg whites + 4 eggs
3 2/3 c. grated Romano or parmesan cheese
1 ½ T. grated onion
1 c. minced fresh parsley
Salt
Pepper
8 cloves garlic, minced
15 oz can chopped tomatoes
1 - 8 oz. can of tomato sauce
2 t. chili powder
Bay leaf
4 ½ c. cheddar cheese, grated
7 ½ c. baking mix
1 ½ c. cornmeal
1 ¼ c. butter (18 T)
1 c. cooked rice
2 jar marinara sauce
Vegetable oil
1 1/3 c. Italian breadcrumbs
1 ½ lb. bulk sausage
2 lg cans chopped green chilies
1 teaspoon dried oregano
15 ½ cups bread flour
11 ¾ teaspoons active dry yeast
½ head cabbage, chopped
36 slices American cheese
3 c. flat beer
6 T. sugar
16 lasagna noodles
1 lb Colby-jack cheese, shredded
3 jars, 15 oz., salsa
Chili powder
1 t. dried basil
¼ c. lemon juice
9 c. shredded mozzarella cheese
6 c. pizza or spaghetti sauce
Pepperoni and pizza toppings of your choice.
Dishes Needed:
4 storage containers – 1 for taco meat, 1 for burritos, 1 for sloppy joes, 1 for enchilada chili, 1 for salsa chili
2 Pie Plates
6 loaf pans
6 pizza pans
13 x 9 x 2 baking dish
Processes:
Salsa Chili – Cook 2 lbs ground beef and 1 c. chopped onions in a 10 inch skillet until beef is browned. Drain. Mix beef, 4 c. salsa, 2 cans chopped tomatoes with green chilies, 1 lg can of chopped green chilies, 4 t. chili powder in crock pot. Cover and cook on low for 8 to 10 hours. Stir in 2 cans or 4 c. pinto beans. Divide into 2 parts, 1 for Mexican Lasagna. Transfer remaining part to a storage container and freeze. To eat, defrost and heat on stop top.
Bierrocks Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.
Taco Burgers – Mix 2lbs of ground beef and 2 packets of taco seasoning mix. Shape into 12 patties. Freeze between layers of wax paper. When frozen transfer to zip closing bag.
Tacos and Burritos - Brown 10 lbs of ground beef. Season with 5 packets of taco seasoning mix, following directions on packet. Divide into 5 parts, set aside 3 parts. Transfer remaining meat into two storage containers, half in each, and freeze. Shred 4 c. cheddar cheese. Freeze in 2 zip closing bags. To eat, defrost meat and cheese in fridge. Reheat meat on stove top. Serve in taco shells with shredded lettuce, tomatoes, cheese, and any other taco toppings. Or as burritos in a tortilla with cheese.
Sloppy Joes – Cook 2 lbs of ground beef with 2/3 c. chopped onion. Drain. Combine with 2 cans tomato soup, ¼ c. brown sugar, ¼ c. Worcestershire sauce, 2 tsp mustard, ¼ c. vinegar. Transfer to a storage container and freeze. To eat, defrost in fridge. Reheat on stove. Serve on hamburger buns.
Enchilada Chili – Brown 2 lbs. ground beef and 1 c. chopped onion over medium-high heat 5-7 minutes, stirring frequently until beef is brown. Drain. Stir 2 cans of diced tomatoes with green chilies, 2 cans of enchilada sauce, 2 cans or 4 cups pinto beans and 3 cups corn into meat. Transfer to a storage container and freeze. To eat, defrost in fridge and reheat on stove in a sauce pan.
Cheeseburger Turnovers Part 1 – Remove dough from bread maker and set aside for Bierrocks. Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.
Bierrocks Part 2 – Brown 2 lbs of ground beef in a large skillet. Drain. Add ½ head of shredded cabbage and ½ c. chopped onion. Continue cooking until onion is soft. Add salt and pepper to taste. Divide dough into pieces the size of tennis balls. Roll out dough pieces as thin as possible. Place ½ slice of American cheese on half of the dough, top with some filling, and then the other half of the slice of cheese. Fold the other half of the dough over the filling and seal. Place on a baking sheet and freeze. To eat, defrost in fridge, then place on a baking sheet and bake in a 350 oven until hot.
Meatballs – Pre-heat oven to 425 degrees. Line a cookie sheet with tin foil. Spray foil with non-stick spray. In a very large bowl (maybe cut recipe in half and do it twice), combine 24 slices of diced white bread and 2 2/3 c. water. With your hand, mix until bread is evenly moistened. Add 16 lbs of ground beef, 16 egg whites, 2 2/3 grated parmesan cheese, 1 ½ c. grated onion, 1 c. minced fresh parsley, 2 2/3 t. salt, 8 cloves of minced garlic. Shape mixture into 92 2-inch meatballs. Place meatballs on cookie sheet and bake for 15 to 20 minutes until cooked through and lightly browned. Freeze. Once frozen transfer to a zip closing bag. To eat, defrost in fridge, and then cook in oven until hot. Use these to eat:
Meatball Sandwiches РSaut̩ bell peppers and onion slices in oil until hot. Add thawed, cooked meatballs (3 meatballs per sandwich) and 14 ounces of prepared spaghetti sauce. Cover and cook, stirring occasionally until heated through. Transfer to hoagie rolls and sprinkle with mozzarella cheese.
Spaghetti and Meatballs – Cook spaghetti noodles according to package directions. Cook meatballs (3 per person) in a saucepan with a jar of spaghetti sauce. Serve sauce over noodles.
Easy Meatball Stew - In a large saucepan, bring 2 12-ounce jars of brown gravy (or make your own!), a 16 ounce can of stewed tomatoes, 1 ½ c. water, 1 ½ t. dried thyme, ¼ t. pepper to a boil. Stir in 1 16-ounce bag of frozen vegetables. Reduce heat and simmer until vegetables are tender. Stir in thawed, cooked meatballs and heat through, about 5 minutes.
Meatball Soup – In a 4 qt. saucepan, heat 2 cans of chicken broth and 2 cups of water to boiling over high heat. Add 3 med. Carrots, sliced, 3 stalks of celery, sliced; heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until vegetables are tender. Stir in 5 ounces of prewashed spinach, 1 ½ c. cooked rice, and 8 defrosted, sliced meatballs. Heat through and eat!
Meatball Mac and Cheese - Defrost 1 serving of macaroni and cheese and 3 meatballs per person. Combine in a casserole dish and cook in a 350 oven until heated through.
Lemon Basil Burgers – Beat 1 egg, 1/3 c. dried bread crumbs, ¼ c. chopped onions, ¼ c. lemon juice, 2 T. parmesan cheese, 1 t. dried basil in a medium size bowl with a fork. Add 2 lbs of ground beef. Mix well. Shape into 12 patties. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.
Hamburgers – Add 2 t. garlic powder to 2 lbs ground beef. Shape into 12 burgers. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.
Deep Dish Pizza – Mix 7 ½ c. biscuit mix, 1 ½ c. cornmeal, 1 ½ c. water and ¾ c. butter, melted. Divide dough into 3 pieces, and reserve 2 for pot pies. Preheat oven to 425. Grease 2 pie plates. Pat dough on bottom and sides of pie plates. Bake 10 minutes and remove from oven. Spread 1 cup of refried beans in each pie plate; next add half of one part of reserved taco meat in each plate. Top with ¾ c. of shredded cheddar cheese in each pie plate. Freeze. To eat, cook frozen pizza in a 375 oven until heated through. Top with taco toppings such as lettuce and tomatoes.
Pot Pies – Using one part of reserved dough, line bottoms and sides of cavities of a muffin tin. Bake in a 350 oven for 10 minutes. Fill with 1 part of reserved taco meat. Roll out remaining dough, cut into circles slightly bigger than cavities of muffin tin. Add to cavities and pinch closed. Bake for another 10 minutes. Remove from oven, cool, remove from muffin tins and freeze. Once frozen, transfer to a zip closing bag. To eat, cook frozen pot pies in a 350 oven for 30 minutes or until heated through.
Empanadas – Using reserved empanada dough, roll out to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 1 part of reserved taco meat, place a teaspoon of meat in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent moon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen, transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.
Pizza Part 1 – Remove dough from bread machine and set aside for cheeseburger turnovers. Add to bread machine: 1 c. flat beer heated to 110 degrees, 2 T butter, 2 T sugar, 1 t salt, 2 ½ c. flour, 2 ¼ t yeast and process on the dough cycle. When dough finishes and repeat until you have 3 batches of dough.
Cheeseburger Turnovers Part 2 – Using reserved dough, roll dough out thin. Cut into 8 inch squares. In a skillet, brown 2 lbs of ground beef with ½ c. chopped onion. Drain. Place a rounded spoonful of ground beef on one half of the dough squares, and top with a slice of American cheese. Fold dough over and seal. Freeze. To eat, defrost in fridge, and then cook in a 350 oven for 30 minutes or until turnovers are golden.
Porcupines – In a medium bowl combine 2 lbs ground beef, 1 c. cooked rice, 1 c. chopped onion, 2 t. salt, ½ t. pepper, 2 eggs, and 1 c. marinara sauce. Shape into 16 meatballs. Put ¼ c. oil in a frying pan. Add meatballs and fry until lightly browned. Freeze. Once frozen transfer to a zip closing bag. Also freeze 1 c. marinara sauce. To eat, defrost marinara sauce in fridge. Add to a casserole dish. Combine with 1 c. beef broth, and 1 c. water. Add meatballs on top of sauce. Bake in a 350 oven for 40 minutes or until hot all the way through.
Meatloaf – Mix together 4 lbs of ground beef, 2 egg, 1 c. chopped onion, 1 c. spaghetti sauce, 2 c. breadcrumbs, 2 t. Italian seasoning, and salt and pepper to taste. Shape into a loaves and place in loaf pans. Bake in a 350 oven for 1 hour. Remove from oven, Cool. Freeze. To eat, defrost in fridge, and heat in a 350 oven until heated through. Use half of the meatloaves for meat loaf sandwiches. Just defrost heat, slice and serve on hoagies.
Mexican Meatloaf – In a large bowl, mix 1 ½ lb. ground beef, 1 ½ lbs bulk sausage, 16 oz can Mexican style stewed tomatoes, 1 8 oz. can chopped green chilies, 2 eggs, 1 ½ t. dried minced onions, ½ t. cumin, ¼ t. salt until well combined. Divide in half and shape into loaves. Place each into a loaf pan. Top each with ¾ c. salsa. Bake at 350 degrees for 1.5 hours. If the sausage makes a lot of grease drain it once or twice while cooking. Let cool and freeze. Freeze 1 c. of cheddar cheese. To eat, defrost in fridge, and then cook in a 350 oven for 45 minutes or until heated through. Top with cheese for last 15 minutes of cooking.
Mexican Lasagna – Cook Lasagna noodles. Place ½ c. of reserved salsa chili in an ungreased 13 x 9 x 2 baking dish. Top with 4 lasagna noodles. Spread 1 c. chili and ½ c. refried beans over the noodles. Sprinkle with 1 c. of Colby jack cheese. Repeat layers 3 times ending with cheese. Freeze. To eat, defrost in fridge, and then cook in a 350 oven, covered for 40 min. Then uncover and cook 20 min. longer or until hot and bubbly. Let stand 15 minutes before cutting.
Pizza Part 2– Divide each batch of pizza dough into 2 pieces. Press each piece of dough into a pizza pan. Cook pizza crust in a 350 oven for 5-7 minutes. Top each pizza with 1 c. spaghetti sauce, 1 ½ c. mozzarella cheese. Add pizza toppings of your choice. Freeze. To eat, cook frozen pizza in a 400 oven until crust is golden and cheese is melted.
The Beef OAMC Plan
Meals:
16 Taco Burgers with French Fries and fiesta corn
Tacos with Beans and Rice
16 Sloppy Joes with tortilla chips and green beans
Enchilada Chili with tortilla chips
Meatballs Sandwiches with pears and French fries
Spaghetti and Meatballs with garlic bread and green beans
Meatball Soup with rolls
Meatball Chili with rolls
Meatball Macaroni and Cheese with salad
16 Lemon Basil Burgers with Dill potatoes and carrot sticks
16 Hamburgers with Mashed Potatoes and Dijon Carrots
Burritos with beans and rice
Deep dish pizza with salad
Pot Pies with salad and macaroni and cheese
Empanadas with salad and cauliflower
Porcupines with rice and peas
Meatloaf with corn on the cob and salad
Meatloaf Sandwich with French fries and broccoli
Mexican Meatloaf with mashed potatoes and corn
Bierrocks with salad and tomato soup
Cheeseburger turnovers with peas and salad
6 Pizzas with salad and brown sugar carrots
Salsa Chili rolls and cauliflowers
Mexican Lasagna fiesta corn and salad
Master Ingredient List:
50 lbs ground beef
7 envelope taco seasoning mix (about 1 ½ oz. each)
8 slices Monterey jack cheese
9 med. Onions, chopped
2 cans tomato soup
4 Tbsp brown sugar
4 Tbsp Worcestershire sauce
2 tsp mustard
4 Tbsp. vinegar
4 cans diced tomatoes with green chilies
2 can enchilada sauce
4 c. frozen corn
1 can pinto beans
24 slices white bread, diced
16 large egg whites + 4 eggs
3 2/3 c. grated Romano or parmesan cheese
1 ½ T. grated onion
1 c. minced fresh parsley
Salt
Pepper
8 cloves garlic, minced
15 oz can chopped tomatoes
1 - 8 oz. can of tomato sauce
2 t. chili powder
Bay leaf
4 ½ c. cheddar cheese, grated
7 ½ c. baking mix
1 ½ c. cornmeal
1 ¼ c. butter (18 T)
1 c. cooked rice
2 jar marinara sauce
Vegetable oil
1 1/3 c. Italian breadcrumbs
1 ½ lb. bulk sausage
2 lg cans chopped green chilies
1 teaspoon dried oregano
15 ½ cups bread flour
11 ¾ teaspoons active dry yeast
½ head cabbage, chopped
36 slices American cheese
3 c. flat beer
6 T. sugar
16 lasagna noodles
1 lb Colby-jack cheese, shredded
3 jars, 15 oz., salsa
Chili powder
1 t. dried basil
¼ c. lemon juice
9 c. shredded mozzarella cheese
6 c. pizza or spaghetti sauce
Pepperoni and pizza toppings of your choice.
Dishes Needed:
4 storage containers – 1 for taco meat, 1 for burritos, 1 for sloppy joes, 1 for enchilada chili, 1 for salsa chili
2 Pie Plates
6 loaf pans
6 pizza pans
13 x 9 x 2 baking dish
Processes:
Salsa Chili – Cook 2 lbs ground beef and 1 c. chopped onions in a 10 inch skillet until beef is browned. Drain. Mix beef, 4 c. salsa, 2 cans chopped tomatoes with green chilies, 1 lg can of chopped green chilies, 4 t. chili powder in crock pot. Cover and cook on low for 8 to 10 hours. Stir in 2 cans or 4 c. pinto beans. Divide into 2 parts, 1 for Mexican Lasagna. Transfer remaining part to a storage container and freeze. To eat, defrost and heat on stop top.
Bierrocks Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.
Taco Burgers – Mix 2lbs of ground beef and 2 packets of taco seasoning mix. Shape into 12 patties. Freeze between layers of wax paper. When frozen transfer to zip closing bag.
Tacos and Burritos - Brown 10 lbs of ground beef. Season with 5 packets of taco seasoning mix, following directions on packet. Divide into 5 parts, set aside 3 parts. Transfer remaining meat into two storage containers, half in each, and freeze. Shred 4 c. cheddar cheese. Freeze in 2 zip closing bags. To eat, defrost meat and cheese in fridge. Reheat meat on stove top. Serve in taco shells with shredded lettuce, tomatoes, cheese, and any other taco toppings. Or as burritos in a tortilla with cheese.
Sloppy Joes – Cook 2 lbs of ground beef with 2/3 c. chopped onion. Drain. Combine with 2 cans tomato soup, ¼ c. brown sugar, ¼ c. Worcestershire sauce, 2 tsp mustard, ¼ c. vinegar. Transfer to a storage container and freeze. To eat, defrost in fridge. Reheat on stove. Serve on hamburger buns.
Enchilada Chili – Brown 2 lbs. ground beef and 1 c. chopped onion over medium-high heat 5-7 minutes, stirring frequently until beef is brown. Drain. Stir 2 cans of diced tomatoes with green chilies, 2 cans of enchilada sauce, 2 cans or 4 cups pinto beans and 3 cups corn into meat. Transfer to a storage container and freeze. To eat, defrost in fridge and reheat on stove in a sauce pan.
Cheeseburger Turnovers Part 1 – Remove dough from bread maker and set aside for Bierrocks. Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.
Bierrocks Part 2 – Brown 2 lbs of ground beef in a large skillet. Drain. Add ½ head of shredded cabbage and ½ c. chopped onion. Continue cooking until onion is soft. Add salt and pepper to taste. Divide dough into pieces the size of tennis balls. Roll out dough pieces as thin as possible. Place ½ slice of American cheese on half of the dough, top with some filling, and then the other half of the slice of cheese. Fold the other half of the dough over the filling and seal. Place on a baking sheet and freeze. To eat, defrost in fridge, then place on a baking sheet and bake in a 350 oven until hot.
Meatballs – Pre-heat oven to 425 degrees. Line a cookie sheet with tin foil. Spray foil with non-stick spray. In a very large bowl (maybe cut recipe in half and do it twice), combine 24 slices of diced white bread and 2 2/3 c. water. With your hand, mix until bread is evenly moistened. Add 16 lbs of ground beef, 16 egg whites, 2 2/3 grated parmesan cheese, 1 ½ c. grated onion, 1 c. minced fresh parsley, 2 2/3 t. salt, 8 cloves of minced garlic. Shape mixture into 92 2-inch meatballs. Place meatballs on cookie sheet and bake for 15 to 20 minutes until cooked through and lightly browned. Freeze. Once frozen transfer to a zip closing bag. To eat, defrost in fridge, and then cook in oven until hot. Use these to eat:
Meatball Sandwiches РSaut̩ bell peppers and onion slices in oil until hot. Add thawed, cooked meatballs (3 meatballs per sandwich) and 14 ounces of prepared spaghetti sauce. Cover and cook, stirring occasionally until heated through. Transfer to hoagie rolls and sprinkle with mozzarella cheese.
Spaghetti and Meatballs – Cook spaghetti noodles according to package directions. Cook meatballs (3 per person) in a saucepan with a jar of spaghetti sauce. Serve sauce over noodles.
Easy Meatball Stew - In a large saucepan, bring 2 12-ounce jars of brown gravy (or make your own!), a 16 ounce can of stewed tomatoes, 1 ½ c. water, 1 ½ t. dried thyme, ¼ t. pepper to a boil. Stir in 1 16-ounce bag of frozen vegetables. Reduce heat and simmer until vegetables are tender. Stir in thawed, cooked meatballs and heat through, about 5 minutes.
Meatball Soup – In a 4 qt. saucepan, heat 2 cans of chicken broth and 2 cups of water to boiling over high heat. Add 3 med. Carrots, sliced, 3 stalks of celery, sliced; heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until vegetables are tender. Stir in 5 ounces of prewashed spinach, 1 ½ c. cooked rice, and 8 defrosted, sliced meatballs. Heat through and eat!
Meatball Mac and Cheese - Defrost 1 serving of macaroni and cheese and 3 meatballs per person. Combine in a casserole dish and cook in a 350 oven until heated through.
Lemon Basil Burgers – Beat 1 egg, 1/3 c. dried bread crumbs, ¼ c. chopped onions, ¼ c. lemon juice, 2 T. parmesan cheese, 1 t. dried basil in a medium size bowl with a fork. Add 2 lbs of ground beef. Mix well. Shape into 12 patties. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.
Hamburgers – Add 2 t. garlic powder to 2 lbs ground beef. Shape into 12 burgers. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.
Deep Dish Pizza – Mix 7 ½ c. biscuit mix, 1 ½ c. cornmeal, 1 ½ c. water and ¾ c. butter, melted. Divide dough into 3 pieces, and reserve 2 for pot pies. Preheat oven to 425. Grease 2 pie plates. Pat dough on bottom and sides of pie plates. Bake 10 minutes and remove from oven. Spread 1 cup of refried beans in each pie plate; next add half of one part of reserved taco meat in each plate. Top with ¾ c. of shredded cheddar cheese in each pie plate. Freeze. To eat, cook frozen pizza in a 375 oven until heated through. Top with taco toppings such as lettuce and tomatoes.
Pot Pies – Using one part of reserved dough, line bottoms and sides of cavities of a muffin tin. Bake in a 350 oven for 10 minutes. Fill with 1 part of reserved taco meat. Roll out remaining dough, cut into circles slightly bigger than cavities of muffin tin. Add to cavities and pinch closed. Bake for another 10 minutes. Remove from oven, cool, remove from muffin tins and freeze. Once frozen, transfer to a zip closing bag. To eat, cook frozen pot pies in a 350 oven for 30 minutes or until heated through.
Empanadas – Using reserved empanada dough, roll out to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 1 part of reserved taco meat, place a teaspoon of meat in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent moon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen, transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.
Pizza Part 1 – Remove dough from bread machine and set aside for cheeseburger turnovers. Add to bread machine: 1 c. flat beer heated to 110 degrees, 2 T butter, 2 T sugar, 1 t salt, 2 ½ c. flour, 2 ¼ t yeast and process on the dough cycle. When dough finishes and repeat until you have 3 batches of dough.
Cheeseburger Turnovers Part 2 – Using reserved dough, roll dough out thin. Cut into 8 inch squares. In a skillet, brown 2 lbs of ground beef with ½ c. chopped onion. Drain. Place a rounded spoonful of ground beef on one half of the dough squares, and top with a slice of American cheese. Fold dough over and seal. Freeze. To eat, defrost in fridge, and then cook in a 350 oven for 30 minutes or until turnovers are golden.
Porcupines – In a medium bowl combine 2 lbs ground beef, 1 c. cooked rice, 1 c. chopped onion, 2 t. salt, ½ t. pepper, 2 eggs, and 1 c. marinara sauce. Shape into 16 meatballs. Put ¼ c. oil in a frying pan. Add meatballs and fry until lightly browned. Freeze. Once frozen transfer to a zip closing bag. Also freeze 1 c. marinara sauce. To eat, defrost marinara sauce in fridge. Add to a casserole dish. Combine with 1 c. beef broth, and 1 c. water. Add meatballs on top of sauce. Bake in a 350 oven for 40 minutes or until hot all the way through.
Meatloaf – Mix together 4 lbs of ground beef, 2 egg, 1 c. chopped onion, 1 c. spaghetti sauce, 2 c. breadcrumbs, 2 t. Italian seasoning, and salt and pepper to taste. Shape into a loaves and place in loaf pans. Bake in a 350 oven for 1 hour. Remove from oven, Cool. Freeze. To eat, defrost in fridge, and heat in a 350 oven until heated through. Use half of the meatloaves for meat loaf sandwiches. Just defrost heat, slice and serve on hoagies.
Mexican Meatloaf – In a large bowl, mix 1 ½ lb. ground beef, 1 ½ lbs bulk sausage, 16 oz can Mexican style stewed tomatoes, 1 8 oz. can chopped green chilies, 2 eggs, 1 ½ t. dried minced onions, ½ t. cumin, ¼ t. salt until well combined. Divide in half and shape into loaves. Place each into a loaf pan. Top each with ¾ c. salsa. Bake at 350 degrees for 1.5 hours. If the sausage makes a lot of grease drain it once or twice while cooking. Let cool and freeze. Freeze 1 c. of cheddar cheese. To eat, defrost in fridge, and then cook in a 350 oven for 45 minutes or until heated through. Top with cheese for last 15 minutes of cooking.
Mexican Lasagna – Cook Lasagna noodles. Place ½ c. of reserved salsa chili in an ungreased 13 x 9 x 2 baking dish. Top with 4 lasagna noodles. Spread 1 c. chili and ½ c. refried beans over the noodles. Sprinkle with 1 c. of Colby jack cheese. Repeat layers 3 times ending with cheese. Freeze. To eat, defrost in fridge, and then cook in a 350 oven, covered for 40 min. Then uncover and cook 20 min. longer or until hot and bubbly. Let stand 15 minutes before cutting.
Pizza Part 2– Divide each batch of pizza dough into 2 pieces. Press each piece of dough into a pizza pan. Cook pizza crust in a 350 oven for 5-7 minutes. Top each pizza with 1 c. spaghetti sauce, 1 ½ c. mozzarella cheese. Add pizza toppings of your choice. Freeze. To eat, cook frozen pizza in a 400 oven until crust is golden and cheese is melted.
Saturday, February 13, 2010
The Cheese OAMC plan
Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.
Meals:
Cheese Raviolis with sauce and broccoli
Lasagna with salad
Stuffed Shells with sauce salad
Macaroni and Cheese for lunches or quick meals
Calzones salad
Master Ingredient List:
5 c. Flour
4 Eggs
Salt
Olive oil
5 ½ c. Mozzarella cheese – 22 oz.
Parsley
2 ¾ c. Parmesan cheese
3 tubs of 15 oz. ricotta cheese
2 t. oregano
3 jars spaghetti sauce
12 lasagna noodles
20 – 25 jumbo shells
Pepper
2 t. Italian seasoning
16 oz elbow noodles
2 med. Onions, chopped
Butter
2 ½ c. milk
6 c. shredded mozzarella cheese – 24 oz.
2 ½ teaspoons active dry yeast
4 med. Stalks of broccoli, chopped into small pieces
Garlic powder
½ cup shredded provolone cheese
Dishes Needed:
1 – 13 x 9 x 2 casserole pan
Processes:
Calzones Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 1/2 teaspoon dried oregano, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. In a medium bowl, combine 2 c. mozzarella cheese and ½ c. parmesan cheese. We will come back to this later!
Raviolis Part 1 – Beat 3 eggs; add 3 c. flour and 1 ½ t. salt. Mix together. Use your hands to press into a firm ball of dough. If it is too moist and sticky, add more flour. Place ball of dough on a lightly floured surface and knead for 5 to 10 minutes until smooth. Cover with a towel and let rest for 10 -15 minutes. We will come back to this in a little bit!
Lasagna – In a med. Bowl, mix 1 tub of ricotta cheese, ½ c. parmesan cheese, 2 T. chopped parsley, and 1 ½ t. dried oregano. From 2 jars of spaghetti sauce, spread 2 c. in the bottom of an ungreased 13 x 9 x 2 pan. Top with 4 uncooked noodles; spread ½ of ricotta mixture over noodles. Spread with 2 c. pasta sauce and top with 4 noodles. Repeat with remainder of ricotta cheese, 2 c. pasta sauce, 4 noodles. Sprinkle with 2 c. mozzarella cheese, and spread with remaining pasta sauce. Sprinkle with ¼ c. parmesan cheese. Freeze. To eat, defrost in refrigerator. Cook in a 350 oven, covered, for 30 minutes. Uncover and bake 30 minutes longer or until hot in center. Let stand 15 minutes before cutting.
Raviolis Part 2 – Roll dough with the rolling pin on a lightly floured surface until paper thin. Dough should be used immediately to avoid drying out. Place the filling in small mounds about an inch apart on one HALF of the dough. Like so:
-----------------------------------
* * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * *
-----------------------------------
With a basting brush, lightly brush water between each filling mound but not on it. The water is the glue to stick the pasta together. Fold the other half of the dough over the top of the filling side, pressing around each mound to seal the dough together. Cut into squares between the fillings. Place on wax paper and freeze. Once frozen, transfer to a zip lock bag. To eat, place frozen raviolis in boiling water and cook 3-5 minutes until done. Top with your favorite sauce.
Macaroni and Cheese – Cook macaroni according to package directions, but cook it lightly so it is slightly underdone. Meanwhile, in a large saucepan, cook onion in 4 T hot butter until tender but not brown. Stir in 4 T. flour and ¼ t. pepper. Add 5 c. milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add 3 c. shredded cheddar cheese, stirring until melted. Stir in cooked noodles. Using muffin tins fill each cavity for single serve portions. Freeze. When frozen transfer to zip closing bags. To eat, place serving in a microwavable bowl and heat on high for 2 minutes or until heated through.
Stuffed Shells – Cook shells according to package directions, but cook it lightly so it is slightly underdone. In med. Bowl, combine 1 tub of ricotta cheese, ½ c. mozzarella cheese, 1 egg, ½ c. parmesan cheese, 1 t. salt, ¼ t. pepper, and 2 t. Italian seasoning. Fill shells with a heaping T. of cheese mixture. Place shells on a cookie sheet and Freeze. When frozen, transfer to a zip closing bag. Freeze ½ c. mozzarella cheese in a zip closing bag. To eat, spread some spaghetti sauce in bottom of a 9 x 13 baking dish. Place shells on sauce in dish. Pour remaining sauce over shells and top with frozen mozzarella cheese. Cover with foil and bake in a 350 oven for 30 minutes or until heated through.
Calzones Part 2 - Meanwhile, to make the filling, in a large skillet saut̩ the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese. Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. With a basting brush, lightly brush water in the border. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Freeze. To eat, let calzones defrost on your counter for approx. 8 Р10 hours. The calzones will do a slow rise during this time. Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.
Meals:
Cheese Raviolis with sauce and broccoli
Lasagna with salad
Stuffed Shells with sauce salad
Macaroni and Cheese for lunches or quick meals
Calzones salad
Master Ingredient List:
5 c. Flour
4 Eggs
Salt
Olive oil
5 ½ c. Mozzarella cheese – 22 oz.
Parsley
2 ¾ c. Parmesan cheese
3 tubs of 15 oz. ricotta cheese
2 t. oregano
3 jars spaghetti sauce
12 lasagna noodles
20 – 25 jumbo shells
Pepper
2 t. Italian seasoning
16 oz elbow noodles
2 med. Onions, chopped
Butter
2 ½ c. milk
6 c. shredded mozzarella cheese – 24 oz.
2 ½ teaspoons active dry yeast
4 med. Stalks of broccoli, chopped into small pieces
Garlic powder
½ cup shredded provolone cheese
Dishes Needed:
1 – 13 x 9 x 2 casserole pan
Processes:
Calzones Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 1/2 teaspoon dried oregano, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. In a medium bowl, combine 2 c. mozzarella cheese and ½ c. parmesan cheese. We will come back to this later!
Raviolis Part 1 – Beat 3 eggs; add 3 c. flour and 1 ½ t. salt. Mix together. Use your hands to press into a firm ball of dough. If it is too moist and sticky, add more flour. Place ball of dough on a lightly floured surface and knead for 5 to 10 minutes until smooth. Cover with a towel and let rest for 10 -15 minutes. We will come back to this in a little bit!
Lasagna – In a med. Bowl, mix 1 tub of ricotta cheese, ½ c. parmesan cheese, 2 T. chopped parsley, and 1 ½ t. dried oregano. From 2 jars of spaghetti sauce, spread 2 c. in the bottom of an ungreased 13 x 9 x 2 pan. Top with 4 uncooked noodles; spread ½ of ricotta mixture over noodles. Spread with 2 c. pasta sauce and top with 4 noodles. Repeat with remainder of ricotta cheese, 2 c. pasta sauce, 4 noodles. Sprinkle with 2 c. mozzarella cheese, and spread with remaining pasta sauce. Sprinkle with ¼ c. parmesan cheese. Freeze. To eat, defrost in refrigerator. Cook in a 350 oven, covered, for 30 minutes. Uncover and bake 30 minutes longer or until hot in center. Let stand 15 minutes before cutting.
Raviolis Part 2 – Roll dough with the rolling pin on a lightly floured surface until paper thin. Dough should be used immediately to avoid drying out. Place the filling in small mounds about an inch apart on one HALF of the dough. Like so:
-----------------------------------
* * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * *
-----------------------------------
With a basting brush, lightly brush water between each filling mound but not on it. The water is the glue to stick the pasta together. Fold the other half of the dough over the top of the filling side, pressing around each mound to seal the dough together. Cut into squares between the fillings. Place on wax paper and freeze. Once frozen, transfer to a zip lock bag. To eat, place frozen raviolis in boiling water and cook 3-5 minutes until done. Top with your favorite sauce.
Macaroni and Cheese – Cook macaroni according to package directions, but cook it lightly so it is slightly underdone. Meanwhile, in a large saucepan, cook onion in 4 T hot butter until tender but not brown. Stir in 4 T. flour and ¼ t. pepper. Add 5 c. milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add 3 c. shredded cheddar cheese, stirring until melted. Stir in cooked noodles. Using muffin tins fill each cavity for single serve portions. Freeze. When frozen transfer to zip closing bags. To eat, place serving in a microwavable bowl and heat on high for 2 minutes or until heated through.
Stuffed Shells – Cook shells according to package directions, but cook it lightly so it is slightly underdone. In med. Bowl, combine 1 tub of ricotta cheese, ½ c. mozzarella cheese, 1 egg, ½ c. parmesan cheese, 1 t. salt, ¼ t. pepper, and 2 t. Italian seasoning. Fill shells with a heaping T. of cheese mixture. Place shells on a cookie sheet and Freeze. When frozen, transfer to a zip closing bag. Freeze ½ c. mozzarella cheese in a zip closing bag. To eat, spread some spaghetti sauce in bottom of a 9 x 13 baking dish. Place shells on sauce in dish. Pour remaining sauce over shells and top with frozen mozzarella cheese. Cover with foil and bake in a 350 oven for 30 minutes or until heated through.
Calzones Part 2 - Meanwhile, to make the filling, in a large skillet saut̩ the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese. Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. With a basting brush, lightly brush water in the border. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Freeze. To eat, let calzones defrost on your counter for approx. 8 Р10 hours. The calzones will do a slow rise during this time. Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.
Thursday, February 11, 2010
OAMC Chicken Session!
Chicken OAMC plan
Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.
This is to make the main dishes. I will post another OAMC plan for the side dishes.
Total of 26 meals
Note- If you are using frozen chicken to freeze before cooking, you can NOT defrost and re-freeze. This breeds germs. You must use fresh chicken and then freeze, or keep frozen chicken frozen or cook before freezing.
Meals:
BBQ chicken sandwiches with carrot sticks
BBQ chicken over rice with brown sugar carrots
Cowboy Chicken with dill potatoes and salad
Chicken Chilaquiles with salad
Chicken Stew with rolls
Chicken with orange rice with broccoli
Pizza Chicken with salad
Chicken Noodle Soup with rolls
Chicken Chili with rice and veggies
Marinated Chicken with baked beans and mashed potatoes
Citrus Chicken with mashed potatoes and veggies
Lemon Mustard Chicken with brown sugar carrots and noodles
Honey Mustard Chicken Nuggets with rice and dilled potatoes
Cheesy Chicken Strips with French fries and carrot sticks
Chicken with herbs with twice baked potatoes and salad
Lemon thyme chicken with salad
Tarragon lemon roast chicken with salad and pasta salad
Roast Sticky Chicken with baked beans and salad
Rosemary lemon chicken with oranges and dill potatoes
Chinese Chicken over rice with veggies
Teriyaki chicken wings
Forbidden City Chicken with rice and salad
Fajitas with rice and beans
Chicken Skewers with baked beans and salad
Oven Fried Chicken Strips with baked beans and salad
Mexican Chicken Lasagna with salad
All purpose Chicken and broth
Master Ingredients List:
2 lbs. Fresh chicken thighs 6 lbs. frozen chicken thighs Total - 8 lbs of chicken thighs – de-boned and skinned
12 lbs. frozen chicken breasts, 8 lbs. fresh chicken breasts Total - 20 lbs boneless, skinless chicken breast halves
1 bag of frozen chicken wings
2 lb. chicken breast tenders cut into 1 inch pieces – not frozen!
5 – as big as you can find, at least 3 lb. broiler-fryer chickens
3 bottles BBQ sauce
¾ c. vegetable oil + 8 T.
10 flour or corn tortillas cut into ½ inch strips
3 ½ cups salsa or salsa verde
½ c. cheddar cheese, shredded. 2 oz
3 c. shredded Mexican style cheese
1 egg
1 cup mozzarella cheese
8 oz. sour cream
¼ c. milk
1 c. shredded cheese
2 c. buttermilk
8 T. butter
2 cups shredded Monterey jack cheese
4 small onions sliced
4 stalks celery, chopped
9 cloves garlic
19 md. Green onions, chopped, 1 c.
2 lbs. small red potatoes
2 lg. red peppers - 1 cut into thin strips & 1 chopped
1 lg. yellow pepper cut into thin strips
1 lg. green pepper cut into thin strips
½ c. chopped cilantro
1 lb. fresh green beans or 18 oz. frozen, defrosted and drained
6 med. Carrots, sliced
1 large or 2 medium parsnips, peeled and cut into ½ inch cubes
1 small butternut squash, peeled and cut into 1 inch cubes
1 T + 1 t. fresh sage leaves, chopped or 1 ¼ t. dried
3 ¼ + 1/3 c. soy sauce
¼ c. red wine vinegar
1 t. oregano
½ t. basil
1 ½ t. garlic powder
½ c. + 1/3 c. + 3 T. lemon juice
Tabasco sauce
¼ c. + 2 T. chopped fresh rosemary leaves or 2 T. + 2 t. dried
2 T. chopped fresh flat leaf parsley
1 T. grated lemon peel
¾ t. dried tarragon leaves
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1/3 c. + ¾ c. brown sugar
1 T catsup
2 T. cornstarch
4 T. toasted sesame seeds
1 T. vinegar
1 T. curry powder
1 t. cinnamon
¼ c. lime juice
½ t. cumin
1/8 t. cayenne pepper
1 T. Dijon mustard
1 ½ t. lemon pepper seasoning
1 t. Italian seasoning
1/8 t. + ½ t. ground red pepper
¼ c. honey mustard
4 t. garlic salt
1 ½ tbsp chili powder
3 ¾ tsp cumin
3 ½ tsp ground ginger
7 t. fresh thyme leave, chopped or 4 t. dried
salt
pepper
¼ c. chopped pecans
½ t. paprika
3 T. flour
1 package long grain and wild rice mix
2 ¾ c. orange juice
2 c. spaghetti sauce
24 ounces rotini pasta
½ c. BBQ sauce
6 oz. tomato paste
½ can pineapple chunks
1 c. tomato sauce
¾ c. bread crumbs
2 c. cheese flavored crackers, crushed to make 1 c. of crushed cracker crumbs.
16 flour tortillas
bamboo skewers
shake and bake or mix some up with 4 c. flour, 4 c. ground crackers, 4 T. salt, 2 T. sugar, 2 t. garlic powder, 2 t. onion powder, 3 T paprika, ¼ c. vegetable oil. Mix well and store in fridge.
lasagna noodles
2 cans cream of chicken soup
1 can chopped green chilies
1 can sliced black olives
1 can garbanzo beans
1 can lima beans
Dishes:
4 Storage Containers: 1 for Chicken Stew, 1 for chicken noodle soup, 1 for BBQ chicken sandwiches, 1 for BBQ chicken over rice
2 - 2 qt. casserole
Square baking pan 8x8x2
1 – 3 qt. baking dish
Processes:
The day before, Place in crock pot: 1 onion sliced, 1 carrot, sliced, 1 celery stalk, sliced. Set cleaned chicken on top, neck up. Pour ½ c. water over chicken. Cover and cook on low for 8 – 9 hours. Remove chicken from pot, and set aside until cool. Meanwhile, strain and defat stock. Place in fridge for use on cooking day. Remove chicken from bones and set aside for Mexican lasagna, chicken chili and chicken chilaquiles. (approx. 5 c. chicken)
BBQ Chicken Part 1 - In crock pot, combine 6 lbs of chicken thighs and 3 bottles of BBQ sauce. You may have to do this in 2 or 3 stages, depending on the size of your crock pot. 2 lbs of chicken per bottle of sauce. Let this cook on high for 5-6 hours, or until chicken is fully cooked. We will come back to this later. This is for BBQ chicken sandwiches, BBQ chicken over rice, and Cowboy Chicken.
Chicken Stew – Cut 2 lbs of fresh chicken thighs into 1 inch cubes. In a large bowl, combine 3 sliced carrots, ½ c. chopped onions, parsnips, butternut squash, 2 cups chicken broth, 2 cups water, 1 T chopped fresh or 1 t. dried sage leaves, 2 t. chopped fresh or ¾ t. dried thyme leaves, ½ t. salt, ½ t. pepper. Transfer to a storage container. To serve, place in crock pot in the morning. Cover and cook on low 8-10 hours. Mix 3 T. flour, and 3 T. melted butter. Gradually stir into stew until blended. Cover and cook on high setting for 30-45 minutes, stirring occasionally until thickened.
Chicken Chilaquiles – Spray 2 qt. casserole with cooking spray. Heat ½ c. oil in 10 inch skillet over medium high heat. Cook tortilla strips in oil 30 to 60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon, drain on paper towels. Arrange half the tortilla strips in bottom of the casserole. Top with 2 cups of reserved shredded chicken. ¾ c. salsa, and 1 c. shredded Monterey Jack cheese. Repeat with remaining tortilla strips, 1 c. of salsa and 1 c. shredded Monterey Jack cheese. Freeze. To eat, defrost in fridge, then bake in a 375 oven uncovered about 30 minutes or until cheese is melted and golden brown.
Chicken with Orange Pecan Rice – Spray square baking dish with cooking spray. Mix long grain and wild rice mix, seasoning packed from rice, 2 c. orange juice, ¼ c. chopped pecans in pan. Place 2 lbs frozen chicken breasts on top of rice mix. Sprinkle with ½ t. paprika. Freeze. To eat, defrost in fridge. Bake in a 350 oven for 35-45 minutes or until liquid is absorbed and chicken is no longer pink in center.
Chicken Noodle Soup – In storage container combine 2 c. water, 2 c. reserved chicken broth, 2 c. reserved chicken, 2 sliced carrots, 3 sliced celery stalks, 2 T Italian seasonings. Freeze. To eat, defrost in fridge. Put in stock pot, add 8 ounces of rotini noodles. Cook until noodles are done and soup is hot.
Chicken Chili – In storage container, combine 2 c. reserved chicken, ½ cup barbeque sauce, ¼ c. onion, chopped), 2 cloves garlic, minced, 1 can tomato paste (6 oz), 1 ½ tbsp chili powder, 1 ½ tsp cumin, ½ tsp ground ginger, 1 can kidney beans, or 2 cups cooked dried from bean plan, pineapple juice (reserve pineapple), and 1 ½ c. salsa. Freeze. Freeze pineapple in a zip closing bag. To eat, defrost in fridge then, cook 8-10 hours on low or 4-5 hours on high in crock pot. Add pineapple and cook until warm (about 15 min on high).
Marinated Chicken – Combine ½ c. soy sauce, ¼ c. vegetable oil, ¼ c. red wine vinegar, 1 t. oregano, ½ t. basil, ½ t. garlic powder, ¼ t. pepper. Pour over 2 lbs of frozen chicken breasts in ziplock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Citrus Chicken – Combine ½ c. orange juice, ½ c. lemon juice, ¼ t. rubbed sage, 1 ½ inch section fresh ginger, peeled and minced, 3 cloves of garlic, minced and a few drops of Tabasco sauce. Place 2 lbs. frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Lemon Mustard Chicken – Combine 2 T. vegetable oil, 1 T. Dijon mustard, 1 T. lemon juice, 1 ½ t. lemon pepper seasoning, 1 t. Italian seasoning, 1/8 t. ground red pepper. Place 2 lbs of frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Honey Mustard Chicken Nuggets – In medium microwaveable bowl, combine ¼ c. honey mustard, 3 T. butter, 1 t. garlic salt. Microwave uncovered on high for 45 to 60 seconds or until butter is melted. Place bread crumbs in large zip lock bag. Add 1 inch pieces of chicken tenders to mustard mixture. Stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Freeze. To eat, place frozen chicken nuggets on cookie sheet. Cook in a 400 oven for 30 minutes or until chicken is no longer pink in center.
Cheesey Chicken Strips – Cut 2 lbs of fresh chicken breasts into ½ inch strips. Mix 2 c. crushed cheese-flavored crackers and ½ c. shredded cheddar cheese in a large zip lock bag. Beat an egg in a large bowl. Add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off. Place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Freeze. To eat, place frozen chicken strips in a single layer on a cookie sheet and cook in a 400 oven for 20 minutes or until chicken is no longer pink in middle.
Chicken with Herbs – In bowl, combine 8 md. Green onions, chopped, 2 T. fresh rosemary leaves or 1 T. dried, 2 T. chopped fresh flat leaf parsley, 2 T. lemon juice, 1 t. salt, ½ t. pepper, 1 clove garlic, finely chopped. Remove giblets, rinse and pat broiler chicken dry. Rub mixture over whole chicken and place 2 T. of mixture in cavity of chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.
Lemon Thyme Chicken Breasts – In zip lock bag, mix 1 T. grated lemon peel, 4 t. chopped fresh thyme leaves or 2 t. dried, 2 t. garlic salt, ½ t. pepper. Add 2 lbs frozen chicken breasts and shake to coat. Freeze. To eat, defrost in fridge. Cook in a 375 oven for 30 minutes or until chicken is no longer pink in center.
Tarragon-lemon Roast Chicken – Remove giblets. Rinse broiler chicken, pat dry. Skewer neck skin to back and tie legs to tail. Twist wings under back. In a small bowl, combine 1/3 c. lemon juice, 1 T. oil, ¾ dried tarragon, 2 cloves garlic, chopped, ½ t. salt, ¼ t. pepper. Brush over chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook breast side up in a 375 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.
Roast Sticky Chicken – Combine 4 t. salt, 2 t. paprika, 1 t. cayenne pepper, 1 t. onion powder, 1 t. dried thyme, ½ t. pepper, ½ t. garlic powder. Remove giblets from chicken. Rinse chicken, clean cavity and pat dry. Rub spice mixture into chicken both inside and out making sure it is evenly distributed and down deep into skin. Freeze. In separate bag, freeze 1 c. chopped onions. To eat, defrost chicken and onions in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Stuff cavity with onions, and roast uncovered at 250 degrees for 5 hours. After one hour, baste with pan juices every half hour (or use an oven bag! And no basting required.) Let rest 10 minutes before carving.
Rosemary Lemon Chicken – Remove giblets and neck from broiler chicken. Rinse chicken, drain and pat dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place. Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon. Cut remaining lemons into large chunks. Place lemon chunks and 2 sprigs of fresh rosemary or 1 t. dried inside of body cavity of chicken. With string, tie legs and tail together. Place chicken in a large roasting pan. In a cup, mix 2 T. fresh rosemary or 2 t. dried, 2 T. oil, 1 t. salt and ¼ t. pepper. With pastry brush, brush chicken with mixture. Cut 2 lbs of red potatoes in half. Place potatoes in roasting pan around chicken. Drizzle with the 1 T of lemon juice and 3 T. olive oil and sprinkle with ¾ t. salt and ¾ t. pepper. Toss to coat. Freeze. Freeze green beans separately. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 hour and 15 minutes, basitng with pan drippings occasionally. When chicken turns golden cover with a tent of foil. After 1 hour and 15 minutes add green beans to rasting pan and toss with potatoes. Roast 1 hour longer, basting occasionally until thermometer reaches 180.
BBQ Chicken Part 2 – Remove BBQ chicken from crock pot and divide into 3 portions. Put 2 portions into 2 storage containers. These will be 1 portion for BBQ chicken sandwiches, and 1 portion for BBQ chicken over rice. Reserve the other portion for Cowboy Chicken.
Pizza Chicken – Place 2 lbs frozen chicken thighs in ziplock bag.Sprinkle with ½ t. salt and ¼ t. pepper. Top with 1 small onion sliced and 2 c. spaghetti sauce. Freeze. Also freeze 1 c. shredded mozzarella cheese. To eat, defrost in fridge. Place in crock pot. Cover and cook on low for 4 – 6 hours or until center of chicken is no longer pink. Meanwhile, cook and drain 16 oz. rotini pasta according to directions on box. Serve chicken over pasta.
Cowboy Chicken – In a 2 quart casserole dish, mix reserved BBQ chicken, 1 can garbanzo beans, 1 can lima beans, 1 can or 2 cups cooked dried kidney beans from bean plan. Freeze. Also freeze 1 c. shredded cheddar cheese. To eat, defrost in fridge. Then cook in 350 oven for 30 to 35 minutes until bubbly. Sprinkle with cheese and cook for 5 more minutes or until cheese is melted.
Chinese Chicken – Place 4 lbs frozen chicken thighs in a zip lock bag. In a bowl, mix together 1 T. oil, ½ c. water, 1/3 c. soy sauce, 1/3 c. brown sugar, 1 T. catsup, ¼ c. orange juice, ½ t. crushed red pepper, 2 cloves garlic, minced, 1 green onion, sliced. Add sauce to chicken in zip lock bag. Freeze. To eat, defrost in fridge. Place in a 3 qt. casserole and cover. Cook in a 350 oven for 1 hour, stirring once. Mix 2 T. cornstarch and 1 T. water. Add to sauce and stir to mix. Cook for 15 minutes longer or until sauce is thickened.
Teriyaki Chicken Wings – Divide frozen wings between to gallon ziplock bags. In a 4 cup measuring cup, combine 1 c. soy sauce, ¾ c. brown sugar, 1 T. vinegar, 1 t. garlic salt, 1 t. ginger. Divide sauce between the bags. Freeze. To eat, defrost in fridge. Cook in a 400 oven for 30 minutes, turning once.
Forbidden City Chicken – In a 2 quart casserole, place 2 lbs frozen chicken breasts. In a bowl, mix ¾ c. soy sauce, 2 T melted butter, 1 T. curry powder, 1 t. cinnamon, 1 t. ginger, 1 clove garlic crushed, 2 dashes Tabasco sauce. Spread over chicken and freeze. To eat, defrost in fridge. Sprinkle with ½ c. sesame seeds. Cook in a 325 oven for 1 hour, covered, until chicken is no longer pink in center.
Fajitas – Cut 6 lbs of fresh chicken breasts into ½ inch strips. Divide into 3 parts, and set 2 parts aside. In a zip lock bag, mix together 2 T. oil, ¼ c. lime juice, ½ t cumin, 1/8 t. cayenne. Add the meat. Freeze. In another freezer bag, mix 1 lg green, 1 lg. yellow and 1 lg. red pepper, all sliced, and 1 onion sliced. Freeze. To eat, defrost both bags in the fridge. In a large skillet, heat 1 T. oil until very hot. Add the meat with the marinade and stir fry over high heat until meat is cooked, 3-5 minutes. Remove from skillet and set aside. Add 2 T oil to skillet and heat until very hot. Add peppers and onions and stir fry until crisp tender, 3-5 minutes. Return meat to skillet and heat through. Serve with tortillas and any extras.
Skewered Chicken – Marinate 1 reserved part of chicken strips in 1 c. soy sauce for 15 minutes. Put chicken on skewers, piercing in several places, like sewing them on. Freeze. To eat, defrost in fridge. Grill, until chicken is cooked through.
Oven Fried Chicken Strips – Soak last part of reserved chicken in 2 c. buttermilk for 15 minutes or longer. Dip each strip into shake n bake or homemade shake n bake, coating well. Bake in 350 oven for 30 minutes or until cooked through. Freeze on a cookie sheet and then transfer to a gallon bag. To serve, cook directly from freezer in 350 oven until hot or in microwave.
Mexican Chicken Lasagna – Spray 3 qt. baking dish with cooking spray. Cook 12 lasagna noodles half way. They should be slightly stiff. In large bowl, combine 2 cans cream of chicken soup, 8 oz. sour cream, ¼ c. milk, 1 ¼ t. cumin, ½ t., 2 c. reserved chicken, 1 can chopped green chilies. Spread 1 ¼ c. of chicken mixture in bottom of 3 qt. casserole dish. Top with 4 lasagna noodles. Spread 1 ¼ c. chicken mixture over noodles. Sprinkle with ½ c. chopped green onions and ½ c. chopped cilantro. Sprinkle with 1 c. of shredded Mexican style cheese. Top with 4 noodles. Spread 1 ¼ c. chicken mixture on noodles. Sprinkle with 1 c. chopped red bell pepper and 1 can sliced ripe olives. Sprinkle with 1 c. of Mexican Style cheese. Top with 4 noodles. Spread with remaining chicken mixture. Freeze. Freeze remaining 1 c. of Mexican style cheese. To eat, defrost in fridge. Cook in 350 oven for 30 minutes. Sprinkle with remaining cheese. Cook for 15 minutes longer. Let stand 15 minutes before cutting.
Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.
This is to make the main dishes. I will post another OAMC plan for the side dishes.
Total of 26 meals
Note- If you are using frozen chicken to freeze before cooking, you can NOT defrost and re-freeze. This breeds germs. You must use fresh chicken and then freeze, or keep frozen chicken frozen or cook before freezing.
Meals:
BBQ chicken sandwiches with carrot sticks
BBQ chicken over rice with brown sugar carrots
Cowboy Chicken with dill potatoes and salad
Chicken Chilaquiles with salad
Chicken Stew with rolls
Chicken with orange rice with broccoli
Pizza Chicken with salad
Chicken Noodle Soup with rolls
Chicken Chili with rice and veggies
Marinated Chicken with baked beans and mashed potatoes
Citrus Chicken with mashed potatoes and veggies
Lemon Mustard Chicken with brown sugar carrots and noodles
Honey Mustard Chicken Nuggets with rice and dilled potatoes
Cheesy Chicken Strips with French fries and carrot sticks
Chicken with herbs with twice baked potatoes and salad
Lemon thyme chicken with salad
Tarragon lemon roast chicken with salad and pasta salad
Roast Sticky Chicken with baked beans and salad
Rosemary lemon chicken with oranges and dill potatoes
Chinese Chicken over rice with veggies
Teriyaki chicken wings
Forbidden City Chicken with rice and salad
Fajitas with rice and beans
Chicken Skewers with baked beans and salad
Oven Fried Chicken Strips with baked beans and salad
Mexican Chicken Lasagna with salad
All purpose Chicken and broth
Master Ingredients List:
2 lbs. Fresh chicken thighs 6 lbs. frozen chicken thighs Total - 8 lbs of chicken thighs – de-boned and skinned
12 lbs. frozen chicken breasts, 8 lbs. fresh chicken breasts Total - 20 lbs boneless, skinless chicken breast halves
1 bag of frozen chicken wings
2 lb. chicken breast tenders cut into 1 inch pieces – not frozen!
5 – as big as you can find, at least 3 lb. broiler-fryer chickens
3 bottles BBQ sauce
¾ c. vegetable oil + 8 T.
10 flour or corn tortillas cut into ½ inch strips
3 ½ cups salsa or salsa verde
½ c. cheddar cheese, shredded. 2 oz
3 c. shredded Mexican style cheese
1 egg
1 cup mozzarella cheese
8 oz. sour cream
¼ c. milk
1 c. shredded cheese
2 c. buttermilk
8 T. butter
2 cups shredded Monterey jack cheese
4 small onions sliced
4 stalks celery, chopped
9 cloves garlic
19 md. Green onions, chopped, 1 c.
2 lbs. small red potatoes
2 lg. red peppers - 1 cut into thin strips & 1 chopped
1 lg. yellow pepper cut into thin strips
1 lg. green pepper cut into thin strips
½ c. chopped cilantro
1 lb. fresh green beans or 18 oz. frozen, defrosted and drained
6 med. Carrots, sliced
1 large or 2 medium parsnips, peeled and cut into ½ inch cubes
1 small butternut squash, peeled and cut into 1 inch cubes
1 T + 1 t. fresh sage leaves, chopped or 1 ¼ t. dried
3 ¼ + 1/3 c. soy sauce
¼ c. red wine vinegar
1 t. oregano
½ t. basil
1 ½ t. garlic powder
½ c. + 1/3 c. + 3 T. lemon juice
Tabasco sauce
¼ c. + 2 T. chopped fresh rosemary leaves or 2 T. + 2 t. dried
2 T. chopped fresh flat leaf parsley
1 T. grated lemon peel
¾ t. dried tarragon leaves
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1/3 c. + ¾ c. brown sugar
1 T catsup
2 T. cornstarch
4 T. toasted sesame seeds
1 T. vinegar
1 T. curry powder
1 t. cinnamon
¼ c. lime juice
½ t. cumin
1/8 t. cayenne pepper
1 T. Dijon mustard
1 ½ t. lemon pepper seasoning
1 t. Italian seasoning
1/8 t. + ½ t. ground red pepper
¼ c. honey mustard
4 t. garlic salt
1 ½ tbsp chili powder
3 ¾ tsp cumin
3 ½ tsp ground ginger
7 t. fresh thyme leave, chopped or 4 t. dried
salt
pepper
¼ c. chopped pecans
½ t. paprika
3 T. flour
1 package long grain and wild rice mix
2 ¾ c. orange juice
2 c. spaghetti sauce
24 ounces rotini pasta
½ c. BBQ sauce
6 oz. tomato paste
½ can pineapple chunks
1 c. tomato sauce
¾ c. bread crumbs
2 c. cheese flavored crackers, crushed to make 1 c. of crushed cracker crumbs.
16 flour tortillas
bamboo skewers
shake and bake or mix some up with 4 c. flour, 4 c. ground crackers, 4 T. salt, 2 T. sugar, 2 t. garlic powder, 2 t. onion powder, 3 T paprika, ¼ c. vegetable oil. Mix well and store in fridge.
lasagna noodles
2 cans cream of chicken soup
1 can chopped green chilies
1 can sliced black olives
1 can garbanzo beans
1 can lima beans
Dishes:
4 Storage Containers: 1 for Chicken Stew, 1 for chicken noodle soup, 1 for BBQ chicken sandwiches, 1 for BBQ chicken over rice
2 - 2 qt. casserole
Square baking pan 8x8x2
1 – 3 qt. baking dish
Processes:
The day before, Place in crock pot: 1 onion sliced, 1 carrot, sliced, 1 celery stalk, sliced. Set cleaned chicken on top, neck up. Pour ½ c. water over chicken. Cover and cook on low for 8 – 9 hours. Remove chicken from pot, and set aside until cool. Meanwhile, strain and defat stock. Place in fridge for use on cooking day. Remove chicken from bones and set aside for Mexican lasagna, chicken chili and chicken chilaquiles. (approx. 5 c. chicken)
BBQ Chicken Part 1 - In crock pot, combine 6 lbs of chicken thighs and 3 bottles of BBQ sauce. You may have to do this in 2 or 3 stages, depending on the size of your crock pot. 2 lbs of chicken per bottle of sauce. Let this cook on high for 5-6 hours, or until chicken is fully cooked. We will come back to this later. This is for BBQ chicken sandwiches, BBQ chicken over rice, and Cowboy Chicken.
Chicken Stew – Cut 2 lbs of fresh chicken thighs into 1 inch cubes. In a large bowl, combine 3 sliced carrots, ½ c. chopped onions, parsnips, butternut squash, 2 cups chicken broth, 2 cups water, 1 T chopped fresh or 1 t. dried sage leaves, 2 t. chopped fresh or ¾ t. dried thyme leaves, ½ t. salt, ½ t. pepper. Transfer to a storage container. To serve, place in crock pot in the morning. Cover and cook on low 8-10 hours. Mix 3 T. flour, and 3 T. melted butter. Gradually stir into stew until blended. Cover and cook on high setting for 30-45 minutes, stirring occasionally until thickened.
Chicken Chilaquiles – Spray 2 qt. casserole with cooking spray. Heat ½ c. oil in 10 inch skillet over medium high heat. Cook tortilla strips in oil 30 to 60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon, drain on paper towels. Arrange half the tortilla strips in bottom of the casserole. Top with 2 cups of reserved shredded chicken. ¾ c. salsa, and 1 c. shredded Monterey Jack cheese. Repeat with remaining tortilla strips, 1 c. of salsa and 1 c. shredded Monterey Jack cheese. Freeze. To eat, defrost in fridge, then bake in a 375 oven uncovered about 30 minutes or until cheese is melted and golden brown.
Chicken with Orange Pecan Rice – Spray square baking dish with cooking spray. Mix long grain and wild rice mix, seasoning packed from rice, 2 c. orange juice, ¼ c. chopped pecans in pan. Place 2 lbs frozen chicken breasts on top of rice mix. Sprinkle with ½ t. paprika. Freeze. To eat, defrost in fridge. Bake in a 350 oven for 35-45 minutes or until liquid is absorbed and chicken is no longer pink in center.
Chicken Noodle Soup – In storage container combine 2 c. water, 2 c. reserved chicken broth, 2 c. reserved chicken, 2 sliced carrots, 3 sliced celery stalks, 2 T Italian seasonings. Freeze. To eat, defrost in fridge. Put in stock pot, add 8 ounces of rotini noodles. Cook until noodles are done and soup is hot.
Chicken Chili – In storage container, combine 2 c. reserved chicken, ½ cup barbeque sauce, ¼ c. onion, chopped), 2 cloves garlic, minced, 1 can tomato paste (6 oz), 1 ½ tbsp chili powder, 1 ½ tsp cumin, ½ tsp ground ginger, 1 can kidney beans, or 2 cups cooked dried from bean plan, pineapple juice (reserve pineapple), and 1 ½ c. salsa. Freeze. Freeze pineapple in a zip closing bag. To eat, defrost in fridge then, cook 8-10 hours on low or 4-5 hours on high in crock pot. Add pineapple and cook until warm (about 15 min on high).
Marinated Chicken – Combine ½ c. soy sauce, ¼ c. vegetable oil, ¼ c. red wine vinegar, 1 t. oregano, ½ t. basil, ½ t. garlic powder, ¼ t. pepper. Pour over 2 lbs of frozen chicken breasts in ziplock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Citrus Chicken – Combine ½ c. orange juice, ½ c. lemon juice, ¼ t. rubbed sage, 1 ½ inch section fresh ginger, peeled and minced, 3 cloves of garlic, minced and a few drops of Tabasco sauce. Place 2 lbs. frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Lemon Mustard Chicken – Combine 2 T. vegetable oil, 1 T. Dijon mustard, 1 T. lemon juice, 1 ½ t. lemon pepper seasoning, 1 t. Italian seasoning, 1/8 t. ground red pepper. Place 2 lbs of frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.
Honey Mustard Chicken Nuggets – In medium microwaveable bowl, combine ¼ c. honey mustard, 3 T. butter, 1 t. garlic salt. Microwave uncovered on high for 45 to 60 seconds or until butter is melted. Place bread crumbs in large zip lock bag. Add 1 inch pieces of chicken tenders to mustard mixture. Stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Freeze. To eat, place frozen chicken nuggets on cookie sheet. Cook in a 400 oven for 30 minutes or until chicken is no longer pink in center.
Cheesey Chicken Strips – Cut 2 lbs of fresh chicken breasts into ½ inch strips. Mix 2 c. crushed cheese-flavored crackers and ½ c. shredded cheddar cheese in a large zip lock bag. Beat an egg in a large bowl. Add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off. Place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Freeze. To eat, place frozen chicken strips in a single layer on a cookie sheet and cook in a 400 oven for 20 minutes or until chicken is no longer pink in middle.
Chicken with Herbs – In bowl, combine 8 md. Green onions, chopped, 2 T. fresh rosemary leaves or 1 T. dried, 2 T. chopped fresh flat leaf parsley, 2 T. lemon juice, 1 t. salt, ½ t. pepper, 1 clove garlic, finely chopped. Remove giblets, rinse and pat broiler chicken dry. Rub mixture over whole chicken and place 2 T. of mixture in cavity of chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.
Lemon Thyme Chicken Breasts – In zip lock bag, mix 1 T. grated lemon peel, 4 t. chopped fresh thyme leaves or 2 t. dried, 2 t. garlic salt, ½ t. pepper. Add 2 lbs frozen chicken breasts and shake to coat. Freeze. To eat, defrost in fridge. Cook in a 375 oven for 30 minutes or until chicken is no longer pink in center.
Tarragon-lemon Roast Chicken – Remove giblets. Rinse broiler chicken, pat dry. Skewer neck skin to back and tie legs to tail. Twist wings under back. In a small bowl, combine 1/3 c. lemon juice, 1 T. oil, ¾ dried tarragon, 2 cloves garlic, chopped, ½ t. salt, ¼ t. pepper. Brush over chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook breast side up in a 375 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.
Roast Sticky Chicken – Combine 4 t. salt, 2 t. paprika, 1 t. cayenne pepper, 1 t. onion powder, 1 t. dried thyme, ½ t. pepper, ½ t. garlic powder. Remove giblets from chicken. Rinse chicken, clean cavity and pat dry. Rub spice mixture into chicken both inside and out making sure it is evenly distributed and down deep into skin. Freeze. In separate bag, freeze 1 c. chopped onions. To eat, defrost chicken and onions in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Stuff cavity with onions, and roast uncovered at 250 degrees for 5 hours. After one hour, baste with pan juices every half hour (or use an oven bag! And no basting required.) Let rest 10 minutes before carving.
Rosemary Lemon Chicken – Remove giblets and neck from broiler chicken. Rinse chicken, drain and pat dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place. Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon. Cut remaining lemons into large chunks. Place lemon chunks and 2 sprigs of fresh rosemary or 1 t. dried inside of body cavity of chicken. With string, tie legs and tail together. Place chicken in a large roasting pan. In a cup, mix 2 T. fresh rosemary or 2 t. dried, 2 T. oil, 1 t. salt and ¼ t. pepper. With pastry brush, brush chicken with mixture. Cut 2 lbs of red potatoes in half. Place potatoes in roasting pan around chicken. Drizzle with the 1 T of lemon juice and 3 T. olive oil and sprinkle with ¾ t. salt and ¾ t. pepper. Toss to coat. Freeze. Freeze green beans separately. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 hour and 15 minutes, basitng with pan drippings occasionally. When chicken turns golden cover with a tent of foil. After 1 hour and 15 minutes add green beans to rasting pan and toss with potatoes. Roast 1 hour longer, basting occasionally until thermometer reaches 180.
BBQ Chicken Part 2 – Remove BBQ chicken from crock pot and divide into 3 portions. Put 2 portions into 2 storage containers. These will be 1 portion for BBQ chicken sandwiches, and 1 portion for BBQ chicken over rice. Reserve the other portion for Cowboy Chicken.
Pizza Chicken – Place 2 lbs frozen chicken thighs in ziplock bag.Sprinkle with ½ t. salt and ¼ t. pepper. Top with 1 small onion sliced and 2 c. spaghetti sauce. Freeze. Also freeze 1 c. shredded mozzarella cheese. To eat, defrost in fridge. Place in crock pot. Cover and cook on low for 4 – 6 hours or until center of chicken is no longer pink. Meanwhile, cook and drain 16 oz. rotini pasta according to directions on box. Serve chicken over pasta.
Cowboy Chicken – In a 2 quart casserole dish, mix reserved BBQ chicken, 1 can garbanzo beans, 1 can lima beans, 1 can or 2 cups cooked dried kidney beans from bean plan. Freeze. Also freeze 1 c. shredded cheddar cheese. To eat, defrost in fridge. Then cook in 350 oven for 30 to 35 minutes until bubbly. Sprinkle with cheese and cook for 5 more minutes or until cheese is melted.
Chinese Chicken – Place 4 lbs frozen chicken thighs in a zip lock bag. In a bowl, mix together 1 T. oil, ½ c. water, 1/3 c. soy sauce, 1/3 c. brown sugar, 1 T. catsup, ¼ c. orange juice, ½ t. crushed red pepper, 2 cloves garlic, minced, 1 green onion, sliced. Add sauce to chicken in zip lock bag. Freeze. To eat, defrost in fridge. Place in a 3 qt. casserole and cover. Cook in a 350 oven for 1 hour, stirring once. Mix 2 T. cornstarch and 1 T. water. Add to sauce and stir to mix. Cook for 15 minutes longer or until sauce is thickened.
Teriyaki Chicken Wings – Divide frozen wings between to gallon ziplock bags. In a 4 cup measuring cup, combine 1 c. soy sauce, ¾ c. brown sugar, 1 T. vinegar, 1 t. garlic salt, 1 t. ginger. Divide sauce between the bags. Freeze. To eat, defrost in fridge. Cook in a 400 oven for 30 minutes, turning once.
Forbidden City Chicken – In a 2 quart casserole, place 2 lbs frozen chicken breasts. In a bowl, mix ¾ c. soy sauce, 2 T melted butter, 1 T. curry powder, 1 t. cinnamon, 1 t. ginger, 1 clove garlic crushed, 2 dashes Tabasco sauce. Spread over chicken and freeze. To eat, defrost in fridge. Sprinkle with ½ c. sesame seeds. Cook in a 325 oven for 1 hour, covered, until chicken is no longer pink in center.
Fajitas – Cut 6 lbs of fresh chicken breasts into ½ inch strips. Divide into 3 parts, and set 2 parts aside. In a zip lock bag, mix together 2 T. oil, ¼ c. lime juice, ½ t cumin, 1/8 t. cayenne. Add the meat. Freeze. In another freezer bag, mix 1 lg green, 1 lg. yellow and 1 lg. red pepper, all sliced, and 1 onion sliced. Freeze. To eat, defrost both bags in the fridge. In a large skillet, heat 1 T. oil until very hot. Add the meat with the marinade and stir fry over high heat until meat is cooked, 3-5 minutes. Remove from skillet and set aside. Add 2 T oil to skillet and heat until very hot. Add peppers and onions and stir fry until crisp tender, 3-5 minutes. Return meat to skillet and heat through. Serve with tortillas and any extras.
Skewered Chicken – Marinate 1 reserved part of chicken strips in 1 c. soy sauce for 15 minutes. Put chicken on skewers, piercing in several places, like sewing them on. Freeze. To eat, defrost in fridge. Grill, until chicken is cooked through.
Oven Fried Chicken Strips – Soak last part of reserved chicken in 2 c. buttermilk for 15 minutes or longer. Dip each strip into shake n bake or homemade shake n bake, coating well. Bake in 350 oven for 30 minutes or until cooked through. Freeze on a cookie sheet and then transfer to a gallon bag. To serve, cook directly from freezer in 350 oven until hot or in microwave.
Mexican Chicken Lasagna – Spray 3 qt. baking dish with cooking spray. Cook 12 lasagna noodles half way. They should be slightly stiff. In large bowl, combine 2 cans cream of chicken soup, 8 oz. sour cream, ¼ c. milk, 1 ¼ t. cumin, ½ t., 2 c. reserved chicken, 1 can chopped green chilies. Spread 1 ¼ c. of chicken mixture in bottom of 3 qt. casserole dish. Top with 4 lasagna noodles. Spread 1 ¼ c. chicken mixture over noodles. Sprinkle with ½ c. chopped green onions and ½ c. chopped cilantro. Sprinkle with 1 c. of shredded Mexican style cheese. Top with 4 noodles. Spread 1 ¼ c. chicken mixture on noodles. Sprinkle with 1 c. chopped red bell pepper and 1 can sliced ripe olives. Sprinkle with 1 c. of Mexican Style cheese. Top with 4 noodles. Spread with remaining chicken mixture. Freeze. Freeze remaining 1 c. of Mexican style cheese. To eat, defrost in fridge. Cook in 350 oven for 30 minutes. Sprinkle with remaining cheese. Cook for 15 minutes longer. Let stand 15 minutes before cutting.
Wednesday, February 10, 2010
OAMC - Beans, beans and more beans!
Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.
This is to make the main dishes. I will post another OAMC plan for the side dishes.
Makes 7 meals and 8 side dishes
Meals:
1. Southwest enchiladas with salad and veggies
2. split pea and yam soup with rolls. (Yes, I know it’s not technically a bean, but it fits in here.)
3. Rice and Bean roll ups with salad and rice and beans
4. Baked Beans - goes with marinated chicken, roast sticky chicken, chicken skewers, and oven fried chicken strips.
5. Vege Mexican deep dish pizza with salad (one with meat will be in the beef OAMC plan)
6. Vege Pot Pies - served with veggies (one with meat will be in the beef OAMC plan)
7. Empanadas - served with salad and rice and beans. (One with meat will be in the beef OAMC plan)
8. Bean Burritos for a quick lunch or eating on the run
9. Refried Beans for side dishes
Master List of Ingredients:
1 can 14.5 ounces whole tomatoes, undrained
6 small green peppers chopped, 3 c.
2 med. roma tomatoes chopped
6 med. onions, chopped, 3 c.
2 small yams peeled and cut into ½ inch pieces
1 med. Potato, peeled and cut into ½ inch pieces
1 clove garlic, finely chopped
¼ c. chopped fresh cilantro
1 t. ground cumin
¾ t. salt
½ t. Italian seasoning
2 c. brown sugar
4 T. molasses
4 T. Worcestershire sauce
1 t. chili powder
¼ t. pepper
1 t. honey
1/8 t. crushed red pepper
16 ounces dried yellow split peas.
5 cans kidney beans, rinsed and drained or 2 lb. dried kidney beans (save out 1 can or 2 cups cooked for beef plan), cooked + 2 can or 4 c. kidney beans for chicken plan (chicken chili and cowboy chicken) total 3 lbs dried
5 cans refried beans or 10 cups of homemade + 10 cans or 20 cups for side dishes
8 cans small white beans, rinsed and drained or 2 lbs. dried small white beans cooked.
1 can black beans with cumin and chili spices (or add your own spices if you use dry beans)
3 cans pinto beans, rinsed and drained or 6 cups cooked dry beans – 6 lbs if also making refried beans, 1 lb, if not. Set aside 4 cups or 2 can for beef plan
1 c. ricotta cheese
28 flour tortillas (8 inches) - I always get extra tortillas because I tend to stretch out how many enchiladas and roll ups I can make.
2 ¾ c. shredded cheddar cheese - 11 ounces
4 c. shredded cheese any kind – 16 ounces
¾ c. margarine or butter
8 oz. unsalted butter + 5 T unsalted butter, chilled
¾ c. shredded Monterey jack cheese - 3 ounces
6 ounces sliced Canadian style bacon, coarsely chopped
1 ½ c. thick and chunky salsa
1 c. cooked rice
1 - 8 ounce can of corn or 1 c. frozen corn
3 c. tomato sauce
7 ½ c. biscuit baking mix
1 ½ c. cornmeal
1 can chopped green chilies
2 c. flour
1 egg
Baking Dishes needed:
2 - 13x9x2 casserole dish
10 - Storage containers for split pea soup and 4 for beaked beans and 5 for refried beans.
2 pie plates
Processes: I am listing these out in a way that economizes time and effort!
First, do any chopping or shredding as indicated in ingredient list.
Cook any rice that needs to be cooked.
If using dried beans, soak your pinto beans the day before you plan to cook. Throw them in the crock pot overnight and in the morning they will be ready for cooking or mashing. Take 29 cups of soaked and cooked pintos and mash into refried beans. Divide as follows: 5 parts of 2 c. each, set aside for meals. 5 parts with 4 cups each, place in storage containers and freeze for side dishes. To eat, defrost in fridge, and heat in a pan on the stove until hot all the way through.
Also soak and cook black beans, kidney beans and small white beans. Beans can be cooked ahead and stored in fridge for up to 4 days.
Make empanada dough - Combine 4 c. flour, 8 oz. + 5 T. butter, 2/3 c. ice water, 2 beaten eggs and 1 t. salt. Mix lightly with your fingers until it starts forming small, pea-sized pieces. Stir in the ice water, a little at a time, until it forms dough. (A fork works well for this) Knead lightly until the dough comes together in a ball. Divide dough in half and wrap the dough in plastic wrap and refrigerate for 1 - 12 hours. One half is for bean empanadas and one half is for the beef plan.
Split Pea and Yam Soup - Mix in the crock pot: 7 c. water, ¾ t. salt, ½ t. Italian seasoning, ¼ t. pepper, yams, potatoes, ½ c. onion, split peas, and Canadian bacon. Cover and cook on low for 8 to 9 hours. This can be cooking while you prepare all the other dishes. Spoon into storage container. Let cool, and freeze. To reheat, heat in a pan on the stove, stirring occasionally until heated through.
Southwest Enchiladas - In blender, mix 1 can 14.5 ounces whole tomatoes, ½ c. chopped onion, 1 clove of garlic and blend until smooth. Cook blended mixture, 2 T of cilantro, 2 t. honey, 1/8 t. crushed red pepper in 2 quart saucepan over medium heat for 3 minutes, stirring occasionally. In a medium bowl, mix 2 cups or 1 can pinto beans, 1 c. ricotta cheese, ½ c. bell pepper, 1 t. cumin and 2 T. cilantro. Spread ½ c. tomato sauce in the bottom of a 13 x 9 x 2 baking dish. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortilla and place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with ¼ c cheddar cheese and ¼ c monterey jack cheese. Cover with foil and freeze. I use a food saver once the food is frozen. On eatin’ day, defrost in refridgerator, then cook in a 375 oven for 25-30 minutes, or until it is hot and bubbly.
Rice and Bean Roll Ups – Spread ½ c. salsa in an ungreased 13x9x2 baking dish. In a medium bowl, mix rice, roma tomatoes, ½ c. bell pepper, black beans, corn. Spread about 1 c. rice mixture on each tortilla. Roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 c. salsa over tortillas. Sprinkle with ½ c cheddar and ½ c monterey jack. Cover and freeze. To reheat, defrost in your refridgerator and then cover and bake in a 350 oven for 30 to 35 minutes or until hot and bubbly.
Baked Beans - In large skillet, saute 2 c. onion and 2 c. green pepper together until onion is cooked (5 minutes). Transfer to a HUGE pot or bowl. Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and divide into 4 portions in storage containers. Freeze. To serve, defrost in fridge, and then reheat on stove until hot.
Mexican Deep Dish Pizza – In large bowl, combine the following: 7 ½ c. biscuit baking mix, 1 ½ c. cornmeal, 1 ½ c. water, ¾ butter or margarine, melted. Divide dough into 3 parts, and set 2 aside for Pot Pies. Grease 2 pie plates and divide 1 remaining part of dough into 2 pieces. Pat the pieces down into the pie plates, on bottom and sides. Bake for 10 minutes, remove from oven. In a med. Bowl combine, 8 oz. tomato sauce, green chilies, 1 t. chili powder, ¼ t. cumin. Spread 1 can or 2 c. refried beans over the crust. Top with tomato sauce, and then sprinkle with 1 ½ c. shredded cheese. Freeze. To reheat, defrost in fridge and then bake in a 350 oven for 10 minutes or until hot and bubbly. Garnish with tomatoes, lettuce, olives or sour cream.
Pot Pies – Grease a muffin pan. Using one part of set aside dough, line the bottoms and sides of the muffin pan. Bake at 350 degrees for 10 minutes. Fill cavities with 2 c refried beans and 1 ½ c. shredded cheese, evenly distributed among cavities. Roll out remaining dough and cut out circles slightly bigger than muffin tin cavities. Place “lids” on the cavities, and pinch sides to close. Freeze. Pop the pot pies out of the tin, and store in a zip lock freezer bag. To serve, microwave for a few minutes.
Empanadas – Roll out pre-made empanada dough to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 2 c. of refried beans, place a teaspoon of refried beans in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent mon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.
Bean Burritos – Warm tortillas slightly. using 2 c. of reserved refried beans, place ¼ c. refried beans in center of tortilla. Sprinkle with 1/8 c. of shredded cheddar cheese. Roll into a burrito. Repeat for 16 burritos. Freeze on a cookie sheet and then transfer to a zip lock bag. To eat, microwave on high for 1 minute. Turn over and microwave for another 1.5 minutes or until heated through.
This is to make the main dishes. I will post another OAMC plan for the side dishes.
Makes 7 meals and 8 side dishes
Meals:
1. Southwest enchiladas with salad and veggies
2. split pea and yam soup with rolls. (Yes, I know it’s not technically a bean, but it fits in here.)
3. Rice and Bean roll ups with salad and rice and beans
4. Baked Beans - goes with marinated chicken, roast sticky chicken, chicken skewers, and oven fried chicken strips.
5. Vege Mexican deep dish pizza with salad (one with meat will be in the beef OAMC plan)
6. Vege Pot Pies - served with veggies (one with meat will be in the beef OAMC plan)
7. Empanadas - served with salad and rice and beans. (One with meat will be in the beef OAMC plan)
8. Bean Burritos for a quick lunch or eating on the run
9. Refried Beans for side dishes
Master List of Ingredients:
1 can 14.5 ounces whole tomatoes, undrained
6 small green peppers chopped, 3 c.
2 med. roma tomatoes chopped
6 med. onions, chopped, 3 c.
2 small yams peeled and cut into ½ inch pieces
1 med. Potato, peeled and cut into ½ inch pieces
1 clove garlic, finely chopped
¼ c. chopped fresh cilantro
1 t. ground cumin
¾ t. salt
½ t. Italian seasoning
2 c. brown sugar
4 T. molasses
4 T. Worcestershire sauce
1 t. chili powder
¼ t. pepper
1 t. honey
1/8 t. crushed red pepper
16 ounces dried yellow split peas.
5 cans kidney beans, rinsed and drained or 2 lb. dried kidney beans (save out 1 can or 2 cups cooked for beef plan), cooked + 2 can or 4 c. kidney beans for chicken plan (chicken chili and cowboy chicken) total 3 lbs dried
5 cans refried beans or 10 cups of homemade + 10 cans or 20 cups for side dishes
8 cans small white beans, rinsed and drained or 2 lbs. dried small white beans cooked.
1 can black beans with cumin and chili spices (or add your own spices if you use dry beans)
3 cans pinto beans, rinsed and drained or 6 cups cooked dry beans – 6 lbs if also making refried beans, 1 lb, if not. Set aside 4 cups or 2 can for beef plan
1 c. ricotta cheese
28 flour tortillas (8 inches) - I always get extra tortillas because I tend to stretch out how many enchiladas and roll ups I can make.
2 ¾ c. shredded cheddar cheese - 11 ounces
4 c. shredded cheese any kind – 16 ounces
¾ c. margarine or butter
8 oz. unsalted butter + 5 T unsalted butter, chilled
¾ c. shredded Monterey jack cheese - 3 ounces
6 ounces sliced Canadian style bacon, coarsely chopped
1 ½ c. thick and chunky salsa
1 c. cooked rice
1 - 8 ounce can of corn or 1 c. frozen corn
3 c. tomato sauce
7 ½ c. biscuit baking mix
1 ½ c. cornmeal
1 can chopped green chilies
2 c. flour
1 egg
Baking Dishes needed:
2 - 13x9x2 casserole dish
10 - Storage containers for split pea soup and 4 for beaked beans and 5 for refried beans.
2 pie plates
Processes: I am listing these out in a way that economizes time and effort!
First, do any chopping or shredding as indicated in ingredient list.
Cook any rice that needs to be cooked.
If using dried beans, soak your pinto beans the day before you plan to cook. Throw them in the crock pot overnight and in the morning they will be ready for cooking or mashing. Take 29 cups of soaked and cooked pintos and mash into refried beans. Divide as follows: 5 parts of 2 c. each, set aside for meals. 5 parts with 4 cups each, place in storage containers and freeze for side dishes. To eat, defrost in fridge, and heat in a pan on the stove until hot all the way through.
Also soak and cook black beans, kidney beans and small white beans. Beans can be cooked ahead and stored in fridge for up to 4 days.
Make empanada dough - Combine 4 c. flour, 8 oz. + 5 T. butter, 2/3 c. ice water, 2 beaten eggs and 1 t. salt. Mix lightly with your fingers until it starts forming small, pea-sized pieces. Stir in the ice water, a little at a time, until it forms dough. (A fork works well for this) Knead lightly until the dough comes together in a ball. Divide dough in half and wrap the dough in plastic wrap and refrigerate for 1 - 12 hours. One half is for bean empanadas and one half is for the beef plan.
Split Pea and Yam Soup - Mix in the crock pot: 7 c. water, ¾ t. salt, ½ t. Italian seasoning, ¼ t. pepper, yams, potatoes, ½ c. onion, split peas, and Canadian bacon. Cover and cook on low for 8 to 9 hours. This can be cooking while you prepare all the other dishes. Spoon into storage container. Let cool, and freeze. To reheat, heat in a pan on the stove, stirring occasionally until heated through.
Southwest Enchiladas - In blender, mix 1 can 14.5 ounces whole tomatoes, ½ c. chopped onion, 1 clove of garlic and blend until smooth. Cook blended mixture, 2 T of cilantro, 2 t. honey, 1/8 t. crushed red pepper in 2 quart saucepan over medium heat for 3 minutes, stirring occasionally. In a medium bowl, mix 2 cups or 1 can pinto beans, 1 c. ricotta cheese, ½ c. bell pepper, 1 t. cumin and 2 T. cilantro. Spread ½ c. tomato sauce in the bottom of a 13 x 9 x 2 baking dish. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortilla and place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with ¼ c cheddar cheese and ¼ c monterey jack cheese. Cover with foil and freeze. I use a food saver once the food is frozen. On eatin’ day, defrost in refridgerator, then cook in a 375 oven for 25-30 minutes, or until it is hot and bubbly.
Rice and Bean Roll Ups – Spread ½ c. salsa in an ungreased 13x9x2 baking dish. In a medium bowl, mix rice, roma tomatoes, ½ c. bell pepper, black beans, corn. Spread about 1 c. rice mixture on each tortilla. Roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 c. salsa over tortillas. Sprinkle with ½ c cheddar and ½ c monterey jack. Cover and freeze. To reheat, defrost in your refridgerator and then cover and bake in a 350 oven for 30 to 35 minutes or until hot and bubbly.
Baked Beans - In large skillet, saute 2 c. onion and 2 c. green pepper together until onion is cooked (5 minutes). Transfer to a HUGE pot or bowl. Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and divide into 4 portions in storage containers. Freeze. To serve, defrost in fridge, and then reheat on stove until hot.
Mexican Deep Dish Pizza – In large bowl, combine the following: 7 ½ c. biscuit baking mix, 1 ½ c. cornmeal, 1 ½ c. water, ¾ butter or margarine, melted. Divide dough into 3 parts, and set 2 aside for Pot Pies. Grease 2 pie plates and divide 1 remaining part of dough into 2 pieces. Pat the pieces down into the pie plates, on bottom and sides. Bake for 10 minutes, remove from oven. In a med. Bowl combine, 8 oz. tomato sauce, green chilies, 1 t. chili powder, ¼ t. cumin. Spread 1 can or 2 c. refried beans over the crust. Top with tomato sauce, and then sprinkle with 1 ½ c. shredded cheese. Freeze. To reheat, defrost in fridge and then bake in a 350 oven for 10 minutes or until hot and bubbly. Garnish with tomatoes, lettuce, olives or sour cream.
Pot Pies – Grease a muffin pan. Using one part of set aside dough, line the bottoms and sides of the muffin pan. Bake at 350 degrees for 10 minutes. Fill cavities with 2 c refried beans and 1 ½ c. shredded cheese, evenly distributed among cavities. Roll out remaining dough and cut out circles slightly bigger than muffin tin cavities. Place “lids” on the cavities, and pinch sides to close. Freeze. Pop the pot pies out of the tin, and store in a zip lock freezer bag. To serve, microwave for a few minutes.
Empanadas – Roll out pre-made empanada dough to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 2 c. of refried beans, place a teaspoon of refried beans in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent mon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.
Bean Burritos – Warm tortillas slightly. using 2 c. of reserved refried beans, place ¼ c. refried beans in center of tortilla. Sprinkle with 1/8 c. of shredded cheddar cheese. Roll into a burrito. Repeat for 16 burritos. Freeze on a cookie sheet and then transfer to a zip lock bag. To eat, microwave on high for 1 minute. Turn over and microwave for another 1.5 minutes or until heated through.
Subscribe to:
Posts (Atom)