OAMC Meals

"Brown and Bag" Seasoned Ground Beef

Recipe By :Cherylann
Serving Size : 12
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
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1 Tablespoon oil
2 onions -- chopped
2 green bell peppers -- chopped
1 Tablespoon garlic -- pressed
3 pounds ground beef
1 Tablespoon Worcestershire sauce

Heat oil in extra deep, 12" nonstick skillet. (or 4 1/2 quart Dutch oven).

Add chopped onions, peppers and garlic and raise heat to high. Crumble beef into skillet and cook, stirring constantly, until no longer pink (~7 minutes).

Drain grease, then mix in Worcestershire sauce.

Cool slightly and divide into 3 (~ 3 1/2 C) portions. Freeze in freezer containers until ready to use.

Yields: 3 1/2 cups each

NOTE: I use this for 2 meals calling for ground beef, browned and drained (I double it for one oamc recipe—24 servings).

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

Recipe By :Cherylann
Serving Size : 48
Categories : Main Dishes

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 two 13X9" pan 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).

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.

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.


"Honey, I Fed the Kids" Drumsticks (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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24 skinless chicken drumsticks
8 cups apple juice
3 Tablespoons garlic -- pressed
1 teaspoon pepper
1 cup honey
salt -- to taste

Prop open four gallon freezer bag. Add 1/4 of each: apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing and squeezing the outside of the bag. Once the marinade is well blended, add 6 drumsticks to each bag. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.

Cooking Instructions: Thaw. Remove drumsticks from marinade. Discard leftover marinade. Grill drumsticks over medium heat until completely cooked, flipping once. Will need to cook about 20 minutes per side.

Per Serving (excluding unknown items): 170 Calories; 3g Fat (13.6% calories from fat); 15g Protein; 22g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


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

Mix all ingredients, except bacon.

Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.

Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.

BBQ Meatballs (OAMC 4 meals; 6 servings)

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

Amount Measure Ingredient -- Preparation Method
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Meatballs:
4 pounds ground beef
4 cups bread crumbs -- onion or plain
4 teaspoons garlic powder
4 packages onion soup mix
4 teaspoons Worcestershire sauce
4 eggs
BBQ Sauce:
4 large onions -- chopped
24 ounces tomato paste
4 cloves garlic -- pressed
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1 cup brown sugar
1 cup sweet pickle relish
1 cup beef broth
4 teaspoons salt
4 teaspoons dry mustard

In large bowl, combine all ingredients for meatballs. Shape into meatballs. Put 30 meatballs each into 4 quart bags. Mix all sauce ingredients; stir well. Divide into 4 quart bags. Put one bag of meatballs and one bag of sauce each into 4 labelled gallon bags.

To serve: Thaw. Put sauce in crockpot; stir well. Brown meatballs in skillet with 1 Tablespoon oil. Drain on paper towel. Put meatballs into crockpot. Cook on low for 5-6 hours.

Yields: 10 dozen

Per Serving (excluding unknown items): 415 Calories; 23g Fat (48.6% calories from fat); 19g Protein; 35g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1576mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve over rice or egg noodles (made on day of meal).NOTES : 30 meatballs per meal (120 total)--Mom & Dad 7 each; kids 4 each.

Beef and Cheddar Quiche (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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1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature

Preheat oven to 450°.

Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.

Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.

Cool; put one quiche into 4 gallon freezer bags. Freeze.

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

Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.