OAMC Session 7/8/07

Hi all.


I am getting ready to do another OAMC session.


I do my shopping on the 9th of each month.


I do my cooking on the 10th of each month.


Tips:

• If you don't have time to do a OAMC session all at once, just double your recipe each night and freeze. It will still add meals to your freezer.
• My hamburger gets boiled in big batches & separated after. It makes it go faster than frying up individual pounds.
• All my prep work gets done before I put the groceries away on the 9th, when I do my shopping.
• I use MasterCook to store my recipes. It allows me to make menus & also to be able to print my shopping lists (I can even check off what I already have, so I don't buy duplicates---very helpful for spices & other staples).
• I also boil some b/l, s/l chicken breasts for quick Grilled Chicken Salad for nights we don't have time to reheat. I always keep salad mix on hand.

I am making 10 recipes (9 are 4 meals worth & 1 is 6 meals worth--42 meals). I only usually make about 30 days worth, but I am trying to stock my freezer for December, so I don't have to cook at all after Thanksgiving, until next year :) I usually make double or triple batches of 10-15 meals for a total of 30. But since I am doing so many meals (42), I decided to use only 10 recipes.

I will post again when I am ready to do my other sessions, these are just main meals (I still have to do breakfasts, lunches, snacks, desserts, sides).

I already have food cooked for tonight & tomorrow. We have VBS next week (we eat dinner at church every night for 5 days) and We are going on vacation for 3 nights. So, these meals are gonna last us from Sunday, July 15-Saturday, July 28; Wednesday, August 1-Friday, August 10; Saturday, December 1-Wednesday, December 18.

• Next month I will make meals for the other 11 days of December (19-23; 26-31).
• In September, I will also make 11 meals for November (11-21).
• In October I will make meals for the rest of November (24-30--22nd is Thanksgiving & 23rd is Black Friday-meals while shopping & leftovers from Thxgvg).

Here are the recipes:

Chicken and Stuffing Bake-24 servings (4 OAMC dishes)

Recipe By : Cherylann

Serving Size : 24

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

5 cups boiling water

16 tablespoons unsalted butter -- melted

16 cups herb stuffing mix

24 boneless skinless chicken breasts

paprika -- to taste

4 cans cream of mushroom soup (OR 2 large cans)

1 1/3 cups milk

4 tablespoons fresh parsley -- chopped

Preheat oven to 400°.

Mix water and butter. Add stuffing, mix lightly. Spoon stuffing across center of four 3-quart shallow baking dishes.

Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.

Mix soup, milk and parsley. Pour over chicken. Cover and bake for 30 minutes or until chicken is done.

Per Serving (excluding unknown items): 482 Calories; 14g Fat (26.6% calories from fat); 59g Protein; 27g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 806mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

Flavorful Sloppy Joes (24 servings; 4 OAMC meals)

Recipe By : Cherylann

Serving Size : 24

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

6 pounds lean ground beef

24 tablespoons onion -- chopped

24 tablespoons green pepper -- chopped

6 cups ketchup

6 Tablespoons brown sugar

6 Tablespoons prepared mustard

6 Tablespoons Worcestershire sauce

24 hamburger buns -- split

In a small skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.

Per Serving (excluding unknown items): 506 Calories; 26g Fat (46.4% calories from fat); 25g Protein; 43g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

Beef Porcupines (24 servings; 4 OAMC dinners)

Recipe By : Cherylann

Serving Size : 24

Categories : Kids ; Main; OAMC

Amount Measure Ingredient -- Preparation Method

6 pounds ground beef

3 cups cooked rice

6 small onion -- chopped

6 teaspoons salt

1 1/2 teaspoons pepper

6 eggs

48 fluid ounces marinara sauce -- or tomato sauce

3/4 cup salad oil

6 cans beef consomme -- or HOT water + 6 beef bouillon cubes

6 cups water

In a large bowl, mix ground beef, rice, onion, salt, pepper, egg, and ONLY 1/2 of the marinara sauce.

Make into 32 meatballs. Put oil into the frying pan. Add meatballs. Fry in oil until lightly browned.

Add the rest of the marinara sauce, consomme' and water.

Preheat oven to 350°.

Bake for 40 minutes. Add more water if necessary.

Per Serving (excluding unknown items): 522 Calories; 40g Fat (69.0% calories from fat); 25g Protein; 15g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 1208mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 6 1/2 Fat.

Impossibly Easy Cheeseburger Pie 2 (32 servings; 4 oamc meals)

Recipe By : Cherylann

Serving Size : 32

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

4 pounds ground beef

4 large onion -- chopped

4 cloves garlic -- pressed

16 ounces mushroom pieces -- drained

fresh herbs -- to taste, chopped, divided

2 teaspoons salt

4 cups shredded cheddar cheese

salt and pepper -- to taste

2 cups biscuit mix

4 cups milk

8 eggs

Preheat oven to 400°. Spray a 9" pie plate. Brown beef, garlic, mushrooms, 1/2 the herbs and onion; drain. Stir in salt.

Spread in 4 pie plates; sprinkle with cheese. In bowl, stir together remaining ingredients. Pour into pie plates.

Bake about 25 minutes or until knife inserted in center comes out clean.

Per Serving (excluding unknown items): 311 Calories; 23g Fat (67.6% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 389mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

"Homemade" Meatloaf (48 servings; 6 oamc meals)

Recipe By :Cherylann

Serving Size : 48

Categories : Main

Amount Measure Ingredient -- Preparation Method

4 packages McCormick's meatloaf seasoning

8 eggs -- slightly beaten

1 1/2 cups ketchup

1/2 cup Worcestershire sauce

2 cans mushroom pieces -- chopped

1 onion -- chopped

1 green pepper -- finely chopped

2 tablespoons Italian seasoning

fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped

8 pounds ground beef

ketchup -- for topping

Preheat oven to 375°. Place foil in two 13X9" pans and 4 loaf pans.

Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well. Add ground beef, mix well.

Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup. Place in oven.

Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).

Great with mashed potatoes or rice topped with tomatoes.

Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Baked Barbecue Chicken (24 servings; 4 oamc meals)

Recipe By : Cherylann

Serving Size : 24 Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method

24 boneless skinless chicken breasts

6 cups all-purpose flour

42 bacon slices

48 ounces mushroom pieces -- drained

9 cups barbecue sauce

Preheat oven to 400°. Coat chicken breasts in flour; arrange in four ungreased 13X9" baking pans.

Lay bacon across tops of chicken; bake for 45 minutes. Drain. Add mushroom pieces; pour barbecue sauce on top. Bake 15 minutes longer.

Per Serving (excluding unknown items): 522 Calories; 11g Fat (18.9% calories from fat); 64g Protein; 39g Carbohydrate; 3g Dietary Fiber; 146mg Cholesterol; 1097mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.

Baked Chicken (24 servings; 4 oamc meals)

Recipe By :Cherylann

Serving Size : 24

Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method

1 stick butter

10 pounds boneless skinless chicken breasts

2 cups buttermilk

3 cups Kentucky seasoned flour

4 teaspoons Marjoram

4 teaspoons onion salt

4 teaspoons garlic powder

4 teaspoons salt

4 teaspoons pepper

6 teaspoons poultry seasoning

4 cans cream of celery soup

4 cans mushroom pieces -- drained

Preheat oven to 400°. Melt butter in four 13 X 9" casserole dishes.

Mix flour and spices, except poultry seasoning.

Dip chicken in 2 cups. buttermilk and dredge through flour; place in casserole dishes.

Mix 2 cups buttermilk, soups, mushrooms and poultry seasoning together. Pour over chicken.

Bake 30-40 minutes, until chicken is done and soup mixture is bubbling.

Makes a great gravy for mashed potatoes & biscuits.

Per Serving (excluding unknown items): 271 Calories; 7g Fat (25.4% calories from fat); 45g Protein; 4g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 964mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Crockpot Barbecue (24 servings; 4 oamc meals)

Recipe By : Cherylann

Serving Size : 24

Categories : Dinner

Amount Measure Ingredient -- Preparation Method

6 pounds pork tenderloin -- unseasoned

3 bottles barbecue sauce

24 hamburger buns

Place half of tenderloins in 2 crockpots. Pour 1 1/2 bottles of sauce over each.

Cook on low for 8-10 hours.

Using two forks, shred meat right in the pot (easy to do, because it is so well done). Serve on buns. Serve with coleslaw and potato salad.

Per Serving (excluding unknown items): 160 Calories; 4g Fat (26.0% calories from fat); 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 311mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Other Carbohydrates.

Easy Chicken Pot Pie 2 (24 servings; 4 oamc meals)

Recipe By : Cherylann

Serving Size : 24

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

5 cups frozen mixed vegetables -- thawed

3 cups chicken -- cooked and cut-up

3 cans cream of celery soup

3 cups biscuit mix

1 1/2 cups milk

3 eggs

Preheat oven to 400°.

Mix vegetables, chicken and soup into 4 greased 9" pie plates.

Stir remaining ingredients until blended. Pour into pie plates. Bake about 30 minutes, or until golden brown.

Per Serving (excluding unknown items): 168 Calories; 8g Fat (42.1% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

Serving Ideas : Serve with a tossed green salad. For dessert serve pineapple tidbits.

NOTES : Or use Cream of Chicken with Herbs Soup.

Baked Bean Chili

Recipe By : Cherylann

Serving Size : 24

Categories : Soups

Amount Measure Ingredient -- Preparation Method

4 pounds ground beef

3 cans baked beans -- 84 ounces

46 ounces tomato juice

11 1/2 ounces V-8® vegetable juice

4 envelopes chili seasoning mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in other ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Per Serving (excluding unknown items): 42 Calories; trace Fat (3.5% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.

Have a blessed day!!! Enjoy!~Cherylann