Sunday, September 16, 2007

September OAMC

I made 8 recipes X 4 meals each for 32 meals.

Chicken Stroganoff (OAMC 4 meals; 6 servings each)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 boneless skinless chicken breasts -- frozen (don't worry about thawing)
4 pounds sour cream
32 ounces mushroom pieces
2 large cans cream of mushroom soup
4 bags egg noodles -- cooked as directed on day of meal

Mix sour cream, mushrooms and soup. Divide chicken between 4 labelled gallon bags. Divide soup mixture between bags, make sure chicken is well coated. Seal and freeze flat.

Reheating instructions: Thaw. Dump in crockpot. Cook 8 hours on low. Serve with egg noodles.

Per Serving (excluding unknown items): 423 Calories; 19g Fat (42.2% calories from fat); 50g Protein; 10g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Farmhouse Pot Roast (OAMC 4 meals; 6 servings)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 roasts -- about 5 lbs. each
5 pounds red potatoes -- cut into chunks
2 pounds baby carrots
1 whole celery -- chopped
4 cans mushroom pieces
4 large cans cream of mushroom soup
4 cans beef broth

Label 4 gallon bags. Put a roast in each bag. Divide the rest of the ingredients between the 4 bags. Freeze.

To serve: Thaw. Put 2 cups of water in crockpot. Pour in contents of bag. Cook on low for 6-8 hours, or until beef is done and falling apart.

Per Serving (excluding unknown items): 122 Calories; 2g Fat (13.0% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.

In GBP Ready, Set, Eat 7/07.

Crockpot Swiss Chicken (OAMC 4 meals; 6 servings each)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 boneless skinless chicken breasts
4 packages stuffing mix, with seasoning packet
2 large cans cream of mushroom soup
1 pound Swiss cheese slices
2 cups chicken broth -- or a little bit of water
2 cups grated Parmesan cheese

Divide chicken breasts into bottom of 2 buttered crockpots. Cover with chicken in both crocks with Swiss cheese (or provolone, or fresh spinach and then cheese.)

In a bowl, combine the soup, stuffing mix, and broth. Divide mixture in half; pour over chicken in crockpots. Sprinkle each with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist.

Cool; divide into 4 quart freezer bags. Freeze.

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

Per Serving (excluding unknown items): 375 Calories; 11g Fat (27.5% calories from fat); 63g Protein; 2g Carbohydrate; trace Dietary Fiber; 160mg Cholesterol; 476mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Fat.

Pork Chops with Mushrooms (OAMC 4 meals; 6 servings each)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 boneless pork chops
4 large cans cream of mushroom soup
5 pounds red potatoes -- quartered
2 pounds baby carrots
1 whole celery -- diced

Label 4 gallon bags. Divide ingredients between 4 bags. Freeze flat.

To serve: Thaw. Put mixture into crockpot. Stir gently. Cook on low 6-8 hours.

Per Serving (excluding unknown items): 111 Calories; 2g Fat (14.1% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

Serving Ideas : Great with rice or mashed potatoes.

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
1 envelope 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.

Crockpot Russian Chicken (OAMC 4 meals; 6 servings each)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 boneless skinless chicken breasts
4 cups Russian salad dressing
4 packages onion soup mix
3 cups water

Label 4 gallon bags. Mix together dressing, soup mix and water. Divide chicken into 4 bags. Divide dressing mixture into 4 bags. Freeze flat.

To serve: Thaw. Cook on low for 8 hours.

Per Serving (excluding unknown items): 480 Calories; 24g Fat (46.0% calories from fat); 56g Protein; 8g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 4 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with brown rice.

Chicken and Dumplings (OAMC 4 meals; 6 servings)

Recipe By :Cherylann Smith
Serving Size : 24
Categories : OAMC Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds boneless skinless chicken breasts
4 cans chicken broth
4 cans water
2 packages dumplings
salt and pepper -- to taste

Put chicken, broth, water, salt and pepper in stockpot. Boil until chicken is done. Remove chicken from broth. Add enough water to broth to make 1 1/2 gallons of broth. Remove dumplings from freezer. Bring broth to a boil. Separate each layer of dumplings as needed and drop 8-10 in boiling broth. Stir lightly. Let broth come back to a boil. Add 8-10 more dumplings. Continue until all dumplings are in the pot. Cook at full boil for about 6 minutes. Stir lightly to keep dumplings separated. Add cooked chicken meat back to pot. Boil 2 more minutes. Remove pot from heat, cover and wait 20-30 minutes before serving.

Per Serving (excluding unknown items): 131 Calories; 2g Fat (11.9% calories from fat); 27g Protein; trace Carbohydrate; 0g Dietary Fiber; 66mg Cholesterol; 202mg Sodium. Exchanges: 3 1/2 Lean Meat.

Crockpot Lasagna (OAMC 4 meals; 6 servings)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 lasagna noodles -- uncooked
2 pounds ground beef
1 pound sausage
2 teaspoons Italian seasoning
2 jars spaghetti sauce
2/3 cup water
8 ounces sliced mushrooms -- optional
30 ounces ricotta cheese
4 cups shredded mozzarella cheese

Brown ground beef and sausage in skillet. Drain. Stir in Italian seasoning.

Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.

Per Serving (excluding unknown items): 606 Calories; 29g Fat (43.6% calories from fat); 26g Protein; 58g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 369mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

2 comments:

Andrea said...

Love the site! I have linked you, if that is ok. On the baked bean chili- how many pounds of ground beef?

Cherylann said...

Glad you like it! Yes, the link is great. I use 4, but you could use more or less, depending on your needs.

We feed 8 off each meal (6 for our family at dinner, 1 for dh's lunch the next day and 1 for dh's grandmother who doesn't cook anymore).

Instead of increasing the menu size (to accomodate dh's lunch & dh's gma), I've just left it as is and started serving smaller portions and more sides. I figure it wouldn't hurt any of us to get more vegs or smaller servings of the main dishes, lol.~Cherylann