OAMC time again

Hi, I am going to do another OAMC session tomorrow. I am “cheating” a little this time, though. I used dump recipes for most of my chicken, so that I don’t have so much to cook tomorrow. These are gonna last from 8/11-9/10; 12/19-23; 12/26/07-1/3/08 (not counting 12/24 & 12/25/07 & 1/1/08Blessings~Cherylann

Easy Crockpot Beef Stew (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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4 pounds beef stew meat
2 pounds baby carrots
4 large can potatoes -- or cut your own
4 cans corn -- drained
4 cans green beans -- drained
6 jars beef gravy
2 large cans V-8® vegetable juice

Brown your stew meat in skillet. While browning, get out your crockpot and put all other ingredients in it. You can also add onions, peas (or any other type of vegetable you like). This recipe can be made with many variations. When the meat is browned, add it to the crock pot. This can all be done in the morning in about 15 minutes.

Cook on low 6-8 hours. Divide into 4 gallon freezer bags. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat for about 20 minutes or until heated through.

Serving Ideas : Serve with biscuits.

Dump Garlic Dijon Chicken (OAMC 4 meals; 6 serv)

Recipe By : Cherylann
Serving Size : 24
Categories : Crockpot Main Dishes
OAMC

Amount Measure Ingredient -- Preparation Method
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1 bulb garlic -- pressed
1 cup Dijon mustard
1/2 cup lime juice
24 skinless boneless chicken breasts

Mix up the garlic, mustard and lime juice. Divide between 4 gallon freezer bags. Add 6 pieces of chicken per bag. Freeze.

To cook the chicken, thaw completely in the fridge. Preheat oven to 350°.

Dump into 9x13" pan, bake until done, about 25-35 minutes. OR use your crockpot.

NOTES : For chicken pieces, it runs closer to an hour.

Sloppy Joes (OAMC 6 meals; 6 serv)

Recipe By : Cherylann
Serving Size : 36
Categories : OAMC Sandwiches

Amount Measure Ingredient -- Preparation Method
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6 pounds ground beef -- uncooked
4 red onions -- diced
2 green peppers -- diced
2 red peppers -- diced
1 bulb garlic -- pressed
2 cups ketchup
3/4 cup brown sugar
6 dashes Worcestershire sauce
30 ounces tomato sauce
6 ounces tomato paste
2 teaspoons salt
3/4 teaspoon pepper
36 hamburger buns

On cooking day: Cook onions and peppers until onions are translucent. Set aside. Cook ground beef until done. Add back in Onions and peppers and
remaining ingredients. Heat til boiling. Reduce heat and cover and simmer for 10-15 minutes, stirring occasionally. Divide among four 1 quart containers and freeze for three months.

On Serving Day: Thaw all day in refrigerator. Place mixture in Dutch oven and reheat. Serve on hamburger bunsContainers:

NOTES : 4 Freezer Bag - Quart

Barbecue Chicken Pie (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 refrigerated pie crusts
16 green onions with tops -- about 2 cups; thinly sliced
32 ounces sharp cheddar cheese
12 cups chicken -- cooked and chopped
3 cups barbecue sauce


Preheat oven to 425°. Let pie crusts stand at room temperature 15 minutes. Place pie crusts in Deep Dish Pie Plates, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely.

Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.

Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions.

To assemble pies, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese.

Cool. Put one pie each into 4 gallon freezer bags. Freeze.

To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.

Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
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24 boneless pork chops -- (6 lbs)
4 1/2 teaspoons salt
1 Tablespoon oregano
3/4 teaspoon oregano
3 cloves garlic -- pressed
1 3/8 teaspoons pepper
1/3 cup olive oil
1/2 cup lemon juice -- just a bit less than 1/2 cup

Wash, drain, and salt meat.

Put rest of ingredients in blender and blend well.

Put 6 pork chops in each freezer bag. Divide marinade evenly into bags. Freeze at this point. (Let sit overnight to cook without freezing.)

To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.

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Per Serving (excluding unknown items): 29 Calories; 3g Fat (88.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.

Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.

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

Recipe By :Cherylann
Serving Size : 48 Preparation Time :0:00
Categories : Main

Amount Measure Ingredient -- Preparation Method
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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 13X9" pan and 2 loaf pans.

Mix meatlof seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.

Add ground beef, mix well. Make 8 mini loaves of meatloaf, place in prepared 13X9" pan. Fill loaf pans with regular size meatloaves. Top with ketchup.

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

Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.

NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.

Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.

Dump Teriyaki Chicken (OAMC 4 meals; 6 serv)
Recipe By : Cherylann
Serving Size : 24
Categories : Crockpot Main Dishes
OAMC

Amount Measure Ingredient -- Preparation Method
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1 bulb garlic -- pressed
1 1/3 cups soy sauce
1/2 cup rice wine -- or sherry
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup minced ginger
24 boneless skinless chicken breasts

Mix garlic, soy sauce, rice wine, cider vinegar, brown sugar and ginger. Divide between 4 gallon ziploc bags.

To cook the chicken, thaw completely in the fridge. Preheat oven to 350°. Dump into 9x13" pan, bake about 25-35 minutes. OR use the crockpot.

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Per Serving (excluding unknown items): 282 Calories; 3g Fat (10.1% calories from fat); 55g Protein; 3g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 1069mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.

NOTES : For chicken pieces, it runs closer to an hour.

Baked Beans Dinner (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
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4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon

Preheat oven to 350°.

Mix all ingredients, except bacon. Pour into four 13X9" casserole dishes, layer top with bacon slices; bake for 30 minutes until no longer soupy.

Cool; divide into 4 gallon freezer bags. Freeze.

To serve: Preheat oven to 350°. Heat 30 minutes or until heated through.

Serving Ideas : Serve with potato salad and a nice, cool summer dessert.

Dump Lemon and Garlic Chicken (OAMC 4 meals; 6 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : Crockpot Main Dishes
OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bulb garlic -- chopped
1 cup olive oil
1/2 cup parsley -- chopped
3/4 cup lemon juice
1/2 teaspoon pepper

Combine all ingredients except chicken in a bowl; mix. Divide into 4 gallon freezer bags. Put 6 pieces of chicken in each bag; Freeze.

To cook the chicken, thaw completely in the fridge. Preheat oven to 350°. Dump into 9x13" pan, bake until done, about 25-35 minutes. OR use your crockpot.

NOTES : For chicken pieces, it runs closer to an hour.

Pork Chops Supreme (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Crockpot Dinner
OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 onions -- sliced
12 potatoes -- peeled and sliced
2 large cans cream of mushroom soup -- or cream of celery soup
24 boneless pork chops
salt and pepper -- to taste

Put onions and potatoes in bottom of 2 crockpots. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours or on high for 4-5 hours.

Cool. Divide between 4 gallon freezer bags. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat for about 20 minutes or untli heated through.