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Showing posts with label OAMC. Show all posts
Showing posts with label OAMC. Show all posts
Saturday, November 8, 2008
OAMC Notebook Lesson 2-Tips, Plan Your Menu & Grocery Lists, Supplies Needed:
****First of all make sure your inventories are up to date and fridge, pantry & freezer(s) are cleaned out.****
Supplies:
o Large quantity of good freezer quality gallon bags
o Permanent marker, I use the fine tip
o Tall, not very wide container (I put my bag into this, so that the bag stands up while I am putting food into it)
o Ladle
o Apron
o Clean towels
o Pen & paper (for updating inventories)
o November & December blank calendar pages ( www.printfree.com ) to assign days to your meals (this is helpful to me so that I don’t plan chicken 3 days in a row, or have 3 days left in the plan and 3 of the same meal, lol)
I will not do my shopping until 11/10 (Monday), so I will do crockpot meals on Sunday 11/9 and Monday 11/10 (shopping day).
Tips for items that freeze well (you can copy this & print to file in your tips section):
o Breads, cakes
o candies
o most soups
o cheesecakes
o most cookies, some cookie dough
o breakfast breads (pancakes, waffles, French toast, crepes)
o meat (cooked or raw & marinated)
o some pies (not meringue or creamy pies such as custard)
o casseroles
o appetizers
o sandwiches
o fruits
o vegetables
TIPS:
o Clean as you go!!!!! You don’t want to be facing a kitchen full of dirty dishes at the end of your session!!!!
o Wear an apron…….believe me, you’ll be glad you did. Just think, you spill a little food on yourself (if you are like me) each time you cook dinner……..well, you are getting ready to prepare 30 meals!! How much do you think you will get on you???
PLANNING:
First you need to decide which method of OAMC’ing you will do.
Will you just double or triple recipes? This is probably the easiest to do, and does not require a lot of planning. But, me being the difficult person I am, lol, like to do an all at once (or over a few days) session for the whole month.
Will you do batch cooking? Like doing all your pork recipes at once, all your chicken, etc, OR either doing all of one type of meal at once…breakfast, breads, lunches, etc.
Another easy way is to do the no pre-cook way. Just assemble kits and put them in the freezer to be cooked later (kind of like the frozen entrees at the store, just better for you, and cheaper).
Will you do it all at once (or over several days) like I usually do?
This month, to keep it simple (the holidays are just around the corner, after all), I am going to use mostly crockpot recipes (no pre-cooking). Just assemble, freeze, thaw, dump in cp & go Think of this as your very own convenience food aisle. Now, also the good thing about this, is I can do it all at once, or even break it up over the number of meals I chose. Ex. This month I chose 9 oamc meals (with 3 other different meals…you’ll see). So, I can make day 1’s meal, then put the 2 extras in the freezer. On day 2, I can make it and freeze the extras…etc, etc, until I have finished day 9, then I have 18 more meals in the freezer, with not much extra work, and without trying to do it all at once.
So, decide if your family would rather eat something 3 times a month (about every 10 days) or can they only eat it twice a month (about every 15 days)?
Mine isn’t picky, they could even do it once a week….but I like a little more break than that.
When you get your plan together, share it with the group.
I will post mine in the files section.
Now just another note on the joys of recipe software….It took me just a few minutes to decide on my recipes, add them to my menu & print them out COMPLETE WITH grocery lists!!
Now, I am a little anal, so I use MC’s grocery list to mark off what I already have on hand (this is where the inventories come in handy). BUT then when I downsize my list to just include what I need to buy, I transfer it to MS Word and divide by how my store is set up (you will see what I mean when I send my plan for this month).
Assignments:
o Start with a clean fridge, pantry, freezer(s) (do this weekly)
o Make sure your inventories are up to date (update as you go)
o Select your recipes
o Make your plan (when you are going to eat each meal…use calendar pages)
o Make your shopping list (include a cooking software, if you want this to be easier next time around)
o If you save any information to your computer, make sure to back it up to disk.
Next lesson:
Grocery day
OAMC day(s)
Next month we will try a different method
Happy cooking
Supplies:
o Large quantity of good freezer quality gallon bags
o Permanent marker, I use the fine tip
o Tall, not very wide container (I put my bag into this, so that the bag stands up while I am putting food into it)
o Ladle
o Apron
o Clean towels
o Pen & paper (for updating inventories)
o November & December blank calendar pages ( www.printfree.com ) to assign days to your meals (this is helpful to me so that I don’t plan chicken 3 days in a row, or have 3 days left in the plan and 3 of the same meal, lol)
I will not do my shopping until 11/10 (Monday), so I will do crockpot meals on Sunday 11/9 and Monday 11/10 (shopping day).
Tips for items that freeze well (you can copy this & print to file in your tips section):
o Breads, cakes
o candies
o most soups
o cheesecakes
o most cookies, some cookie dough
o breakfast breads (pancakes, waffles, French toast, crepes)
o meat (cooked or raw & marinated)
o some pies (not meringue or creamy pies such as custard)
o casseroles
o appetizers
o sandwiches
o fruits
o vegetables
TIPS:
o Clean as you go!!!!! You don’t want to be facing a kitchen full of dirty dishes at the end of your session!!!!
o Wear an apron…….believe me, you’ll be glad you did. Just think, you spill a little food on yourself (if you are like me) each time you cook dinner……..well, you are getting ready to prepare 30 meals!! How much do you think you will get on you???
PLANNING:
First you need to decide which method of OAMC’ing you will do.
Will you just double or triple recipes? This is probably the easiest to do, and does not require a lot of planning. But, me being the difficult person I am, lol, like to do an all at once (or over a few days) session for the whole month.
Will you do batch cooking? Like doing all your pork recipes at once, all your chicken, etc, OR either doing all of one type of meal at once…breakfast, breads, lunches, etc.
Another easy way is to do the no pre-cook way. Just assemble kits and put them in the freezer to be cooked later (kind of like the frozen entrees at the store, just better for you, and cheaper).
Will you do it all at once (or over several days) like I usually do?
This month, to keep it simple (the holidays are just around the corner, after all), I am going to use mostly crockpot recipes (no pre-cooking). Just assemble, freeze, thaw, dump in cp & go Think of this as your very own convenience food aisle. Now, also the good thing about this, is I can do it all at once, or even break it up over the number of meals I chose. Ex. This month I chose 9 oamc meals (with 3 other different meals…you’ll see). So, I can make day 1’s meal, then put the 2 extras in the freezer. On day 2, I can make it and freeze the extras…etc, etc, until I have finished day 9, then I have 18 more meals in the freezer, with not much extra work, and without trying to do it all at once.
So, decide if your family would rather eat something 3 times a month (about every 10 days) or can they only eat it twice a month (about every 15 days)?
Mine isn’t picky, they could even do it once a week….but I like a little more break than that.
When you get your plan together, share it with the group.
I will post mine in the files section.
Now just another note on the joys of recipe software….It took me just a few minutes to decide on my recipes, add them to my menu & print them out COMPLETE WITH grocery lists!!
Now, I am a little anal, so I use MC’s grocery list to mark off what I already have on hand (this is where the inventories come in handy). BUT then when I downsize my list to just include what I need to buy, I transfer it to MS Word and divide by how my store is set up (you will see what I mean when I send my plan for this month).
Assignments:
o Start with a clean fridge, pantry, freezer(s) (do this weekly)
o Make sure your inventories are up to date (update as you go)
o Select your recipes
o Make your plan (when you are going to eat each meal…use calendar pages)
o Make your shopping list (include a cooking software, if you want this to be easier next time around)
o If you save any information to your computer, make sure to back it up to disk.
Next lesson:
Grocery day
OAMC day(s)
Next month we will try a different method
Happy cooking
OAMC Notebook Lesson 1-Setting up your Binder, Cleaning out Fridge/Freezer(s) and Inventory:
Setting Up your binder:
o You do not have to have brand new supplies, this does not have to be perfect. Just recycle what you already have and are not using.
o Grab a binder, about 10-15 dividers (you may need more or less, depending on how many categories you make), a pen and paper.
o Some dividers you will need:
o Lessons
o Tips & Notes
o Menus & Recipes (I do a different plan every month and store it here)
o Grocery Lists (for each monthly plan)
o Recipes (you decide how many different categories to have), mine are listed:
breakfasts
appetizers/snacks
sandwiches
soups/stews
main dishes
• casseroles
• crockpot
• mains
sides
breads
desserts (cakes, cookies, pies, etc)
o OPTIONAL:
o Recipe Software, I use MasterCook 8.0 (you can buy this on amazon.com for $8, I’ve heard, I bought mine at Office Max for $10 a few years ago). They do have MC 9.0 for $20, but I think it’s basically the same. I have friends who have 9.0, that had 8.0 and says it has no new features that they are aware of.
This program allows you to add cookbooks and recipes. You can
also plan menus, grocery lists and scale recipes. This has been an
invaluable tool in my oamc
o If you save any information to your computer, make sure to back it up to disk.
Cleaning out Fridge & Freezer(s) & Inventory:
o Keep a pen and paper handy
o The first step in doing an OAMC session is cleaning out your fridge and freezer. You don’t want to go and buy all that food and spend all that money and not have anywhere to store the perishables.
o You need to take everything out of your fridge, wipe down the insides (or scrub if needed).
o Toss anything that is going bad………make a mental note of how many science experiments you had and how much food is going to waste, b/c you didn’t know where it was located or forgot you had it. I used to throw at least 2 trash bags of stuff away, now that I do this weekly & stay on top of my inventories, I rarely have to throw anything away.
o As you are putting things away, jot down what you have and where it’s located.
o Ex. Fridge
Top shelf
• Milk
• Tea
• Kool-aide
Middle shelf
• eggs
• bread
• sour cream
• cream cheese
• plain yogurt
o If you add cleaning fridge/freezer and updating your inventories your weekly chores, you will never have too much to do.
o After you’ve cleaned and inventoried your refrigerator, do the small freezer. If you have a large freezer, do that after the small freezer. If either need defrosting, now is a good time to do it.
o I keep an inventory, because it makes it so much easier to know what you have on hand and what is needed. This really makes it so much easier to mark things off of your shopping list if you already have them.
o After all perishables are put back and inventoried, I type them up……makes it easy to search for something later on. I leave printed copies on the fridge or freezer or wherever you inventory for manual updates (ex, if you run out of something, you mark it off). I also add a column to each list labeled Add to shopping List. I’d hate to go to the grocery store and not have any recipes that had milk in them and not have milk for the kids to drink.
o Next, inventory your pantry and anywhere else you store food.
o This seems like a lot to do and may seem daunting, but after the first time, if you keep it up, it won’t be hard to maintain and update.
The first time you OAMC, make sure to have a crockpot meal ready for shopping day and cooking day. I guarantee that you will NOT feel like making dinner those nights. Then next month, you can either have crockpot meals ready for those two days, or go shopping 2 days before you run out of meals and do your oamc the day before you run out (that way if you end up running over and need 2 days to cook, you have an extra meal).
o You do not have to have brand new supplies, this does not have to be perfect. Just recycle what you already have and are not using.
o Grab a binder, about 10-15 dividers (you may need more or less, depending on how many categories you make), a pen and paper.
o Some dividers you will need:
o Lessons
o Tips & Notes
o Menus & Recipes (I do a different plan every month and store it here)
o Grocery Lists (for each monthly plan)
o Recipes (you decide how many different categories to have), mine are listed:
breakfasts
appetizers/snacks
sandwiches
soups/stews
main dishes
• casseroles
• crockpot
• mains
sides
breads
desserts (cakes, cookies, pies, etc)
o OPTIONAL:
o Recipe Software, I use MasterCook 8.0 (you can buy this on amazon.com for $8, I’ve heard, I bought mine at Office Max for $10 a few years ago). They do have MC 9.0 for $20, but I think it’s basically the same. I have friends who have 9.0, that had 8.0 and says it has no new features that they are aware of.
This program allows you to add cookbooks and recipes. You can
also plan menus, grocery lists and scale recipes. This has been an
invaluable tool in my oamc
o If you save any information to your computer, make sure to back it up to disk.
Cleaning out Fridge & Freezer(s) & Inventory:
o Keep a pen and paper handy
o The first step in doing an OAMC session is cleaning out your fridge and freezer. You don’t want to go and buy all that food and spend all that money and not have anywhere to store the perishables.
o You need to take everything out of your fridge, wipe down the insides (or scrub if needed).
o Toss anything that is going bad………make a mental note of how many science experiments you had and how much food is going to waste, b/c you didn’t know where it was located or forgot you had it. I used to throw at least 2 trash bags of stuff away, now that I do this weekly & stay on top of my inventories, I rarely have to throw anything away.
o As you are putting things away, jot down what you have and where it’s located.
o Ex. Fridge
Top shelf
• Milk
• Tea
• Kool-aide
Middle shelf
• eggs
• bread
• sour cream
• cream cheese
• plain yogurt
o If you add cleaning fridge/freezer and updating your inventories your weekly chores, you will never have too much to do.
o After you’ve cleaned and inventoried your refrigerator, do the small freezer. If you have a large freezer, do that after the small freezer. If either need defrosting, now is a good time to do it.
o I keep an inventory, because it makes it so much easier to know what you have on hand and what is needed. This really makes it so much easier to mark things off of your shopping list if you already have them.
o After all perishables are put back and inventoried, I type them up……makes it easy to search for something later on. I leave printed copies on the fridge or freezer or wherever you inventory for manual updates (ex, if you run out of something, you mark it off). I also add a column to each list labeled Add to shopping List. I’d hate to go to the grocery store and not have any recipes that had milk in them and not have milk for the kids to drink.
o Next, inventory your pantry and anywhere else you store food.
o This seems like a lot to do and may seem daunting, but after the first time, if you keep it up, it won’t be hard to maintain and update.
The first time you OAMC, make sure to have a crockpot meal ready for shopping day and cooking day. I guarantee that you will NOT feel like making dinner those nights. Then next month, you can either have crockpot meals ready for those two days, or go shopping 2 days before you run out of meals and do your oamc the day before you run out (that way if you end up running over and need 2 days to cook, you have an extra meal).
November 2008 OAMC
Menu/Recipes/Grocery List (this will go behind November’s plan in my NB):
I chose 9 meals to triple, to fit my November’s schedule (the oamc meals are highlighted in blue). It’s a crazy month to say the least, but this plan will last me through 12/10 (my next shopping day).
Menu (I will print out November & December calendars and pencil in these menus):
1. Dinner at Church (November 1)
2. Hillbilly Housewife $70 Menu (November 2-8) (check out the info I sent you in the email from 11/1 or go to her website)
3. Chicken & Rice Casserole (November 9)
4. Lasagna (November 10)
5. Tuscan Rosemary Chicken and White Beans (November 11, 20, December 2)
6. Ham in Cola (November 12, 21, December 3)
7. Beef Stroganoff (November 13, 22, December 4)
8. Swiss Chicken (November 14, 23, December 5)
9. Pork Chops with Mushrooms (November 15, 24, December 6)
10. Meatloaf (November 16, 25, December 7)
11. Chicken Stroganoff (November 17, 26, December 8)
12. Cheesy Sausage Bake (November 18, 30, December 9)
13. Farmhouse Pot Roast (November 19, December 1, 10)
14. Thanksgiving Day with my family (November 27)
15. Thanksgiving with in-law’s (November 28)
16. Thanksgiving Casserole (leftovers November 29)
Recipes:
Chicken-Rice Casserole
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup celery -- diced
1 1/2 cups Minute rice
Mix in crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.
Per Serving (excluding unknown items): 317 Calories; 7g Fat (19.6% calories from fat); 56g Protein; 5g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 657mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Crockpot Lasagna
Recipe By :Cherylann
Serving Size : 10
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lasagna noodles -- uncooked
1 pound ground meat
1 teaspoon Italian seasoning
28 ounces spaghetti sauce
1/3 cup water
4 ounces sliced mushrooms -- optional
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef 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): 488 Calories; 16g Fat (29.5% calories from fat); 20g Protein; 66g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 529mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
Crockpot Tuscan Rosemary Chicken and White Beans (OAMC 3 meals = 18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Italian dressing
18 boneless skinless chicken breasts
1 1/2 cups water
6 cups baby carrots -- sliced
12 medium celery stalks -- sliced
1 1/2 cups drained sun dried tomatoes in oil -- coarsely chopped
6 tablespoons fresh rosemary -- chopped
6 cans navy beans -- drained and rinsed
Divide chicken into 3 labelled gallon ziploc bags.
In a large bowl mix together water and dressing. Divide and pour over chicken. Add carrots, celery, tomatoes, rosemary and beans.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 527 Calories; 4g Fat (7.4% calories from fat); 71g Protein; 50g Carbohydrate; 19g Dietary Fiber; 137mg Cholesterol; 215mg Sodium. Exchanges: 3 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Ham in Cola (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small hams -- reserve bones for soups
2 1/4 cups brown sugar
3 teaspoons dry mustard
3 teaspoons horseradish
3/4 cup cola -- NOT diet
Put a ham in each of 3 labelled gallon ziploc bags.
In a large bowl, used just a touch of the cola to make a paste out of the brown sugar, mustard and horseradish.
Pour the rest of the cola over the hams in the bags. Rub the paste over the cut side of the ham. Freeze.
To prepare: Thaw in refrigerator 2 nights before needed. You can cook the ham paste side up or down. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.
Per Serving (excluding unknown items): 74 Calories; trace Fat (0.9% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.
Crockpot Beef Stroganoff (OAMC 3 meals-18 servings)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds sirloin steak -- cut into 1" slices
2 1/4 envelopes beefy onion soup mix
2 cans cream of celery soup
3 cans cream of mushroom soup
1 1/8 cups sour cream
2 1/2 bags egg noodles -- cooked as directed
Divide steak into 3 labelled gallon ziploc bags.
In a large bowl mix remaining ingredients, except egg noodles. Divide into bags, pouring over steak.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, spray crockpot with nonstick spray, put meal in crockpot, cook 6-8 hours over low heat, stirring occasionally.
Per Serving (excluding unknown items): 197 Calories; 13g Fat (60.8% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Crockpot Swiss Chicken (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 boneless skinless chicken breasts
4 packages stuffing mix, with seasoning packet
4 cans cream of mushroom soup
1 1/8 pounds Swiss cheese slices
2 1/4 cups chicken broth -- or a little bit of water
2 1/4 cups grated Parmesan cheese
Divide chicken into 3 labelled gallon ziploc bags. Cover with cheese (you can also use provolone, or first cover with spinach, then cheese).
In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in bags. Sprinkle with parmesan cheese. Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in buttered crockpot, cook on high for 4 hours. Chicken will be well done, but moist.
Per Serving (excluding unknown items): 445 Calories; 16g Fat (33.4% calories from fat); 68g Protein; 3g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Fat.
Pork Chops with Mushrooms (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 pork chops
6 cans cream of mushroom soup
24 small red potatoes -- quartered
3 cups baby carrots
6 stalks celery -- diced
Divide pork chops between 3 labelled gallon bags. Pour 2 cans of soup over top of pork in each bag.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, add potatoes, carrots & celery. Cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 371 Calories; 18g Fat (44.2% calories from fat); 26g Protein; 25g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Serving Ideas : Great with rice or mashed potatoes.
Crockpot Meatloaf (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds ground beef
6 eggs -- beaten with a fork
18 tablespoons ketchup -- or chili sauce or salsa; reserve half for topping
9 tablespoons onion soup mix
9 tablespoons beef/steak seasoning
Mix it all ingredients together and mush into the bottom of 3 labelled gallon ziplocs. Spread an additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Make sure you get all the air out of the bags, lay flat and freeze.
Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat or 3-4 hours on high.
Per Serving (excluding unknown items): 531 Calories; 42g Fat (72.3% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 966mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Variation: Put half the meatloaf mixture into the bottom of the crockpot. Spread with 1 - 2 cups shredded cheese. Mush the rest of the meatloaf on the top.
Chicken Stroganoff (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 boneless skinless chicken breasts -- frozen (don't worry about thawing)
3 pounds sour cream
24 ounces mushroom pieces
3 cans cream of mushroom soup
Divide chicken into 3 labelled gallon ziploc bags. Mix remaining ingredients, pour over chicken in bags.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 8 hours over low heat.
Serve with wide egg noodles.
Per Serving (excluding unknown items): 366 Calories; 19g Fat (48.5% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Cheesy Sausage Bake (OAMC 3 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces refrigerated crescent rolls
3 pounds sage pork sausage -- browned and drained
3 cups cheddar cheese -- shredded
3 cups mozzarella cheese -- shredded
15 eggs
2 1/4 cups milk
salt and pepper -- to taste
Preheat oven to 350°.
Spread crescents in the bottom of 4 greased 13X9" baking pans; press together. Top with sausage. Sprinkle with cheeses; set aside.
Beat eggs, milk, salt and pepper together; pour over cheeses.
Bake for 25 minutes.
Cool; divide between 4 gallon freezer bags; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Farmhouse Pot Roast (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 roasts, trimmed -- about 5 lbs. each
24 large red potatoes -- cut into chunks
1 1/2 pounds baby carrots
9 stalks celery -- chopped
3 cans mushroom pieces
4 large cans cream of mushroom soup
3 cans beef broth
6 cups water
Put one roast each in a labelled gallon ziploc. Add mushrooms, soup, broth and water. Zip tightly and freeze.
To prepare: Thaw in refrigerator two nights before needed. When thawed, put in crockpot, add potatoes, carrots and celery. Cook 6-8 hours over low heat, until beef is done and falling apart.
Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.0% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 482mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 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.
Thanksgiving Casserole
Recipe By :Cherylann T. Smith
Serving Size : 8
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- peeled and cut into chunks
1 1/4 cups celery -- chopped
3/4 cup onion -- chopped
1/2 cup butter -- cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup chicken broth
4 cups cooked turkey -- cubed
1 can cream of mushroom soup -- undiluted, or cream of chicken or celery
1 can cream of celery soup -- undiluted, or cream of chicken or mushroom
1 teaspoon garlic powder
3/4 cup sour cream -- divided
4 ounces cream cheese -- softened
1/2 teaspoon pepper
1/4 teaspoon salt
6 ounces shredded cheddar cheese
Grease a 13X9X2" baking dish.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
In a large skillet, saute celery and onion in butter until tender. Remove from heat. In a large bowl, combine stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to prepared dish.
In a large bowl, combine turkey, soups, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture.
Preheat oven to 350°.
Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake for 35 minutes or until heated through.
Per Serving (excluding unknown items): 517 Calories; 34g Fat (58.4% calories from fat); 31g Protein; 23g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 784mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.
NOTES : **Can use 2 cans cream of mushroom, 2 cans cream of celery, 2 cans cream of chicken; or 1 can of two of them.
**Can substitute 1 1/2 cups leftover mashed potatoes for the 6 potatoes.
Grocery List:
Produce:
o Celery
Condiments/Mixes/Packets:
o 2¼ c. Italian dressing
o Horseradish
o ketchup
Cans/Soups/Pasta/Rice/Boxes:
o 1 can cream of chicken soup
o 4 cans cream of celery soup
o 13 large cans cream of mushroom soup
o 1½ c. Minute rice
o 8 lasagna noodles (no boil)
o 28 oz. spaghetti sauce
o 5.5 lg. cans mushroom pieces
o 1 ½ c. sun dried tomatoes in oil
o 6 cans navy beans
o 6 env. Beefy onion soup mix
o 3 bags egg noodles
o 4 pkgs. Stuffing mix (with seasoning packet)
o 2¼ c. chicken broth
o 3 cans beef broth
o 6 cups unseasoned stuffing cubes
o 1 cup chicken broth
Baking/Spices:
o Italian seasoning
o 2¼ c. brown sugar
o Dry mustard
o Beef seasoning
o Salt
o Pepper
o Poultry seasoning
o Sage
o Garlic powder
Dairy:
o 15 oz. ricotta or cottage cheese
o 5 c. shredded mozzarella cheese
o 63 oz. sour cream
o 10 oz. swiss cheese slices
o 2¼ c. grated Parmesan cheese
o 21 eggs
o 24 oz. crescent rolls
o 5 c. shredded cheddar
o Milk (2 ¼)
o ½ cup salted butter
o 4 oz. cream cheese
Sodas/water:
o 1 can cola (or cherry cola)
Meat:
o 54 boneless skinless chicken breasts
o 7 lbs. ground beef or turkey
o 3 small hams (6 serv. Each)
o 2¼ lbs. sirloin steak
o 18 bonless pork chops
o 3 lbs. sage sausage
o 3 roasts
PRODUCE (buy as needed):
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/10)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/15)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 11/18)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/19)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/24)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Thanksgiving Casserole (buy by: 11/26)
o 3 stalks celery
o 1 onion
Farmhouse Pot Roast (buy by: 11/30)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 12/1)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 12/6)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 12/9)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
LEFTOVERS:
Thanksgiving Casserole (save from Thanksgiving dinner)
o 1 ½ cups leftover mashed potatoes
4 cups cooked turkey -- cubed
I chose 9 meals to triple, to fit my November’s schedule (the oamc meals are highlighted in blue). It’s a crazy month to say the least, but this plan will last me through 12/10 (my next shopping day).
Menu (I will print out November & December calendars and pencil in these menus):
1. Dinner at Church (November 1)
2. Hillbilly Housewife $70 Menu (November 2-8) (check out the info I sent you in the email from 11/1 or go to her website)
3. Chicken & Rice Casserole (November 9)
4. Lasagna (November 10)
5. Tuscan Rosemary Chicken and White Beans (November 11, 20, December 2)
6. Ham in Cola (November 12, 21, December 3)
7. Beef Stroganoff (November 13, 22, December 4)
8. Swiss Chicken (November 14, 23, December 5)
9. Pork Chops with Mushrooms (November 15, 24, December 6)
10. Meatloaf (November 16, 25, December 7)
11. Chicken Stroganoff (November 17, 26, December 8)
12. Cheesy Sausage Bake (November 18, 30, December 9)
13. Farmhouse Pot Roast (November 19, December 1, 10)
14. Thanksgiving Day with my family (November 27)
15. Thanksgiving with in-law’s (November 28)
16. Thanksgiving Casserole (leftovers November 29)
Recipes:
Chicken-Rice Casserole
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup celery -- diced
1 1/2 cups Minute rice
Mix in crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.
Per Serving (excluding unknown items): 317 Calories; 7g Fat (19.6% calories from fat); 56g Protein; 5g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 657mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Crockpot Lasagna
Recipe By :Cherylann
Serving Size : 10
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lasagna noodles -- uncooked
1 pound ground meat
1 teaspoon Italian seasoning
28 ounces spaghetti sauce
1/3 cup water
4 ounces sliced mushrooms -- optional
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef 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): 488 Calories; 16g Fat (29.5% calories from fat); 20g Protein; 66g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 529mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
Crockpot Tuscan Rosemary Chicken and White Beans (OAMC 3 meals = 18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Italian dressing
18 boneless skinless chicken breasts
1 1/2 cups water
6 cups baby carrots -- sliced
12 medium celery stalks -- sliced
1 1/2 cups drained sun dried tomatoes in oil -- coarsely chopped
6 tablespoons fresh rosemary -- chopped
6 cans navy beans -- drained and rinsed
Divide chicken into 3 labelled gallon ziploc bags.
In a large bowl mix together water and dressing. Divide and pour over chicken. Add carrots, celery, tomatoes, rosemary and beans.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 527 Calories; 4g Fat (7.4% calories from fat); 71g Protein; 50g Carbohydrate; 19g Dietary Fiber; 137mg Cholesterol; 215mg Sodium. Exchanges: 3 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Ham in Cola (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small hams -- reserve bones for soups
2 1/4 cups brown sugar
3 teaspoons dry mustard
3 teaspoons horseradish
3/4 cup cola -- NOT diet
Put a ham in each of 3 labelled gallon ziploc bags.
In a large bowl, used just a touch of the cola to make a paste out of the brown sugar, mustard and horseradish.
Pour the rest of the cola over the hams in the bags. Rub the paste over the cut side of the ham. Freeze.
To prepare: Thaw in refrigerator 2 nights before needed. You can cook the ham paste side up or down. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.
Per Serving (excluding unknown items): 74 Calories; trace Fat (0.9% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.
Crockpot Beef Stroganoff (OAMC 3 meals-18 servings)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds sirloin steak -- cut into 1" slices
2 1/4 envelopes beefy onion soup mix
2 cans cream of celery soup
3 cans cream of mushroom soup
1 1/8 cups sour cream
2 1/2 bags egg noodles -- cooked as directed
Divide steak into 3 labelled gallon ziploc bags.
In a large bowl mix remaining ingredients, except egg noodles. Divide into bags, pouring over steak.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, spray crockpot with nonstick spray, put meal in crockpot, cook 6-8 hours over low heat, stirring occasionally.
Per Serving (excluding unknown items): 197 Calories; 13g Fat (60.8% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Crockpot Swiss Chicken (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 boneless skinless chicken breasts
4 packages stuffing mix, with seasoning packet
4 cans cream of mushroom soup
1 1/8 pounds Swiss cheese slices
2 1/4 cups chicken broth -- or a little bit of water
2 1/4 cups grated Parmesan cheese
Divide chicken into 3 labelled gallon ziploc bags. Cover with cheese (you can also use provolone, or first cover with spinach, then cheese).
In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in bags. Sprinkle with parmesan cheese. Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in buttered crockpot, cook on high for 4 hours. Chicken will be well done, but moist.
Per Serving (excluding unknown items): 445 Calories; 16g Fat (33.4% calories from fat); 68g Protein; 3g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Fat.
Pork Chops with Mushrooms (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 pork chops
6 cans cream of mushroom soup
24 small red potatoes -- quartered
3 cups baby carrots
6 stalks celery -- diced
Divide pork chops between 3 labelled gallon bags. Pour 2 cans of soup over top of pork in each bag.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, add potatoes, carrots & celery. Cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 371 Calories; 18g Fat (44.2% calories from fat); 26g Protein; 25g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Serving Ideas : Great with rice or mashed potatoes.
Crockpot Meatloaf (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds ground beef
6 eggs -- beaten with a fork
18 tablespoons ketchup -- or chili sauce or salsa; reserve half for topping
9 tablespoons onion soup mix
9 tablespoons beef/steak seasoning
Mix it all ingredients together and mush into the bottom of 3 labelled gallon ziplocs. Spread an additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Make sure you get all the air out of the bags, lay flat and freeze.
Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat or 3-4 hours on high.
Per Serving (excluding unknown items): 531 Calories; 42g Fat (72.3% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 966mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Variation: Put half the meatloaf mixture into the bottom of the crockpot. Spread with 1 - 2 cups shredded cheese. Mush the rest of the meatloaf on the top.
Chicken Stroganoff (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 boneless skinless chicken breasts -- frozen (don't worry about thawing)
3 pounds sour cream
24 ounces mushroom pieces
3 cans cream of mushroom soup
Divide chicken into 3 labelled gallon ziploc bags. Mix remaining ingredients, pour over chicken in bags.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 8 hours over low heat.
Serve with wide egg noodles.
Per Serving (excluding unknown items): 366 Calories; 19g Fat (48.5% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Cheesy Sausage Bake (OAMC 3 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces refrigerated crescent rolls
3 pounds sage pork sausage -- browned and drained
3 cups cheddar cheese -- shredded
3 cups mozzarella cheese -- shredded
15 eggs
2 1/4 cups milk
salt and pepper -- to taste
Preheat oven to 350°.
Spread crescents in the bottom of 4 greased 13X9" baking pans; press together. Top with sausage. Sprinkle with cheeses; set aside.
Beat eggs, milk, salt and pepper together; pour over cheeses.
Bake for 25 minutes.
Cool; divide between 4 gallon freezer bags; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Farmhouse Pot Roast (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 roasts, trimmed -- about 5 lbs. each
24 large red potatoes -- cut into chunks
1 1/2 pounds baby carrots
9 stalks celery -- chopped
3 cans mushroom pieces
4 large cans cream of mushroom soup
3 cans beef broth
6 cups water
Put one roast each in a labelled gallon ziploc. Add mushrooms, soup, broth and water. Zip tightly and freeze.
To prepare: Thaw in refrigerator two nights before needed. When thawed, put in crockpot, add potatoes, carrots and celery. Cook 6-8 hours over low heat, until beef is done and falling apart.
Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.0% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 482mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 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.
Thanksgiving Casserole
Recipe By :Cherylann T. Smith
Serving Size : 8
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- peeled and cut into chunks
1 1/4 cups celery -- chopped
3/4 cup onion -- chopped
1/2 cup butter -- cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup chicken broth
4 cups cooked turkey -- cubed
1 can cream of mushroom soup -- undiluted, or cream of chicken or celery
1 can cream of celery soup -- undiluted, or cream of chicken or mushroom
1 teaspoon garlic powder
3/4 cup sour cream -- divided
4 ounces cream cheese -- softened
1/2 teaspoon pepper
1/4 teaspoon salt
6 ounces shredded cheddar cheese
Grease a 13X9X2" baking dish.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
In a large skillet, saute celery and onion in butter until tender. Remove from heat. In a large bowl, combine stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to prepared dish.
In a large bowl, combine turkey, soups, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture.
Preheat oven to 350°.
Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake for 35 minutes or until heated through.
Per Serving (excluding unknown items): 517 Calories; 34g Fat (58.4% calories from fat); 31g Protein; 23g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 784mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.
NOTES : **Can use 2 cans cream of mushroom, 2 cans cream of celery, 2 cans cream of chicken; or 1 can of two of them.
**Can substitute 1 1/2 cups leftover mashed potatoes for the 6 potatoes.
Grocery List:
Produce:
o Celery
Condiments/Mixes/Packets:
o 2¼ c. Italian dressing
o Horseradish
o ketchup
Cans/Soups/Pasta/Rice/Boxes:
o 1 can cream of chicken soup
o 4 cans cream of celery soup
o 13 large cans cream of mushroom soup
o 1½ c. Minute rice
o 8 lasagna noodles (no boil)
o 28 oz. spaghetti sauce
o 5.5 lg. cans mushroom pieces
o 1 ½ c. sun dried tomatoes in oil
o 6 cans navy beans
o 6 env. Beefy onion soup mix
o 3 bags egg noodles
o 4 pkgs. Stuffing mix (with seasoning packet)
o 2¼ c. chicken broth
o 3 cans beef broth
o 6 cups unseasoned stuffing cubes
o 1 cup chicken broth
Baking/Spices:
o Italian seasoning
o 2¼ c. brown sugar
o Dry mustard
o Beef seasoning
o Salt
o Pepper
o Poultry seasoning
o Sage
o Garlic powder
Dairy:
o 15 oz. ricotta or cottage cheese
o 5 c. shredded mozzarella cheese
o 63 oz. sour cream
o 10 oz. swiss cheese slices
o 2¼ c. grated Parmesan cheese
o 21 eggs
o 24 oz. crescent rolls
o 5 c. shredded cheddar
o Milk (2 ¼)
o ½ cup salted butter
o 4 oz. cream cheese
Sodas/water:
o 1 can cola (or cherry cola)
Meat:
o 54 boneless skinless chicken breasts
o 7 lbs. ground beef or turkey
o 3 small hams (6 serv. Each)
o 2¼ lbs. sirloin steak
o 18 bonless pork chops
o 3 lbs. sage sausage
o 3 roasts
PRODUCE (buy as needed):
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/10)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/15)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 11/18)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/19)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/24)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Thanksgiving Casserole (buy by: 11/26)
o 3 stalks celery
o 1 onion
Farmhouse Pot Roast (buy by: 11/30)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 12/1)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 12/6)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 12/9)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
LEFTOVERS:
Thanksgiving Casserole (save from Thanksgiving dinner)
o 1 ½ cups leftover mashed potatoes
4 cups cooked turkey -- cubed
Wednesday, July 23, 2008
My OAMC Breakfasts made today
Amish Crunch Pancakes & Homemade Pecan Syrup
Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar
Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.
In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.
For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.
Lightly grease griddle.
Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.
Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Yields: 76 pancakes
Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.
Homemade Pecan Syrup
Recipe By :Cherylann
Serving Size : 36
Categories : Syrups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon
Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.
Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.
Stir in maple flavoring; allow to cool to warm.
Combine syrup, pecans, honey and cinnamon.
Pour mixture into an airtight container.
Serve over waffles or pancakes.
Yields: 6 cups
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.
Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar
Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.
In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.
For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.
Lightly grease griddle.
Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.
Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Yields: 76 pancakes
Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.
Homemade Pecan Syrup
Recipe By :Cherylann
Serving Size : 36
Categories : Syrups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon
Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.
Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.
Stir in maple flavoring; allow to cool to warm.
Combine syrup, pecans, honey and cinnamon.
Pour mixture into an airtight container.
Serve over waffles or pancakes.
Yields: 6 cups
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.
OAMC Breakfasts
Cinnamon French Toast Sticks (OAMC 8 bf's; 48 serv)
Recipe By :Cherylann
Serving Size : 48
Categories : French Toast OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon ground nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar
Slice bread into 4" long pieces 1/2" thick.
Mix eggs with milk.
Blend spices with sugar.
Combine spice mixture with egg mixture.
Dip bread pieces into egg mixture then grill at 350 - 375° for 2-3 minutes, turning so that toast is browned on all sides.
Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in bagel toaster.
NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.
American Style Flapjacks (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups flour
12 egg
12 tablespoons butter or margarine -- melted
8 cups milk
18 teaspoons baking powder
36 tablespoons sugar
3 teaspoons salt
Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.
It should make about 5 pancakes 7 inches in diameter.
Use less sugar if you like to use a lot of syrup.
Per Serving (excluding unknown items): 440 Calories; 12g Fat (23.7% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 767mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Apple Almond Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1 1/2 cups unbleached flour
3 tablespoons brown sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
6 eggs -- separated
12 tablespoons oil
1 1/2 cups buttermilk
1 1/2 cups apple juice
3/4 cup chopped almonds
Combine flour, sugar, baking powder and salt in a mixing bowl.
Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).
Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.
Per Serving (excluding unknown items): 174 Calories; 11g Fat (54.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Banana Pancakes (OAMC 4 bf's; 24 serv)
Recipe By : Cherylann
Serving Size : 24
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups unbleached flour
1 cup whole-wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups milk
4 tablespoons oil
2 medium ripe banana -- finely chopped
Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.
Per Serving (excluding unknown items): 76 Calories; 3g Fat (37.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Blueberry Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups milk
10 eggs
10 cups biscuit mix
5 cups fresh blueberries -- or frozen (thawed and drained)
Stir milk and eggs until blended.
Stir into biscuit mix. Do not overstir. Gently stir blueberries into batter.
Pour by slightly less than 1/4 cupfuls onto hot greased griddle.
Cook until edges are dry.
Turn; cook until golden.
Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.7% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.
NOTES : For thinner pancakes, stir in additional milk.
Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Sausage Breakfast Pizza (OAMC 4 pizzas)
Recipe By :Cherylann
Serving Size : 32
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces sage sausage
34 ounces refrigerated crescent rolls
4 cups frozen hashbrown potato cubes -- thawed
16 ounces shredded sharp cheddar cheese -- 1 cup
12 eggs -- lightly beaten
12 tablespoons milk
2 teaspoons salt
4 teaspoons black pepper
8 tablespoons grated Parmesan cheese
Preheat oven to 375°.
In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
Separate crescent rolls into 8 triangles. Place in ungreased 12" rimmed pizza pan with points toward center. Press together; sealing perforations and forming circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim.
Sprinkle cooked sausage evenly over crust. Top with potatoes; sprinkle with cheddar.
Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza.
Sprinkle with Parmesan.
Bake 20 minutes or until eggs are set and crust is golden brown.
Per Serving (excluding unknown items): 95 Calories; 7g Fat (68.4% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.
NOTES : Wrap well in waxed paper, cover in saran wrap, then wrap in aluminum foil, label and freeze. To reheat: Bake at 350° until heated through 15-20 mins.
Recipe By :Cherylann
Serving Size : 48
Categories : French Toast OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon ground nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar
Slice bread into 4" long pieces 1/2" thick.
Mix eggs with milk.
Blend spices with sugar.
Combine spice mixture with egg mixture.
Dip bread pieces into egg mixture then grill at 350 - 375° for 2-3 minutes, turning so that toast is browned on all sides.
Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in bagel toaster.
NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.
American Style Flapjacks (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups flour
12 egg
12 tablespoons butter or margarine -- melted
8 cups milk
18 teaspoons baking powder
36 tablespoons sugar
3 teaspoons salt
Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.
It should make about 5 pancakes 7 inches in diameter.
Use less sugar if you like to use a lot of syrup.
Per Serving (excluding unknown items): 440 Calories; 12g Fat (23.7% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 767mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Apple Almond Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1 1/2 cups unbleached flour
3 tablespoons brown sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
6 eggs -- separated
12 tablespoons oil
1 1/2 cups buttermilk
1 1/2 cups apple juice
3/4 cup chopped almonds
Combine flour, sugar, baking powder and salt in a mixing bowl.
Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).
Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.
Per Serving (excluding unknown items): 174 Calories; 11g Fat (54.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Banana Pancakes (OAMC 4 bf's; 24 serv)
Recipe By : Cherylann
Serving Size : 24
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups unbleached flour
1 cup whole-wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups milk
4 tablespoons oil
2 medium ripe banana -- finely chopped
Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.
Per Serving (excluding unknown items): 76 Calories; 3g Fat (37.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Blueberry Pancakes (OAMC 4 bf's; 24 serv)
Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups milk
10 eggs
10 cups biscuit mix
5 cups fresh blueberries -- or frozen (thawed and drained)
Stir milk and eggs until blended.
Stir into biscuit mix. Do not overstir. Gently stir blueberries into batter.
Pour by slightly less than 1/4 cupfuls onto hot greased griddle.
Cook until edges are dry.
Turn; cook until golden.
Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.7% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.
NOTES : For thinner pancakes, stir in additional milk.
Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.
Sausage Breakfast Pizza (OAMC 4 pizzas)
Recipe By :Cherylann
Serving Size : 32
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces sage sausage
34 ounces refrigerated crescent rolls
4 cups frozen hashbrown potato cubes -- thawed
16 ounces shredded sharp cheddar cheese -- 1 cup
12 eggs -- lightly beaten
12 tablespoons milk
2 teaspoons salt
4 teaspoons black pepper
8 tablespoons grated Parmesan cheese
Preheat oven to 375°.
In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
Separate crescent rolls into 8 triangles. Place in ungreased 12" rimmed pizza pan with points toward center. Press together; sealing perforations and forming circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim.
Sprinkle cooked sausage evenly over crust. Top with potatoes; sprinkle with cheddar.
Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza.
Sprinkle with Parmesan.
Bake 20 minutes or until eggs are set and crust is golden brown.
Per Serving (excluding unknown items): 95 Calories; 7g Fat (68.4% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.
NOTES : Wrap well in waxed paper, cover in saran wrap, then wrap in aluminum foil, label and freeze. To reheat: Bake at 350° until heated through 15-20 mins.
OAMC Meals
"Brown and Bag" Seasoned Ground Beef
Recipe By :Cherylann
Serving Size : 12
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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.
Recipe By :Cherylann
Serving Size : 12
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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.
Thursday, July 10, 2008
Beef Stroganoff (OAMC 4 meals; 6 servings each)
Beef Stroganoff (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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6 pounds steak -- cut into 1/2" cubes
4 small onions
8 Tablespoons flour
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons paprika
4 cans diced tomatoes
4 cups sour cream (Do not buy until day of meal)
4 pounds egg noodles -- Do not cook until day of meal
Label 4 gallon bags. Mix flour, paprika, salt and pepper. Put in one of the gallon bags. Add meat; coat well with flour mixture. Divide between the 4 bags.
Divide the tomatoes between the bags. Freeze.
To serve: Thaw. Put in crockpot on low for 3 1/2 hours. Add sour cream; cook 30 minutes more, stir in thoroughly.
Per Serving (excluding unknown items): 562 Calories; 23g Fat (37.7% calories from fat); 28g Protein; 59g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 242mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds steak -- cut into 1/2" cubes
4 small onions
8 Tablespoons flour
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons paprika
4 cans diced tomatoes
4 cups sour cream (Do not buy until day of meal)
4 pounds egg noodles -- Do not cook until day of meal
Label 4 gallon bags. Mix flour, paprika, salt and pepper. Put in one of the gallon bags. Add meat; coat well with flour mixture. Divide between the 4 bags.
Divide the tomatoes between the bags. Freeze.
To serve: Thaw. Put in crockpot on low for 3 1/2 hours. Add sour cream; cook 30 minutes more, stir in thoroughly.
Per Serving (excluding unknown items): 562 Calories; 23g Fat (37.7% calories from fat); 28g Protein; 59g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 242mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Beef and Cheddar Quiche (OAMC 4 meals; 6 servings 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.
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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.
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
Recipe By : Cherylann
Serving Size : 48
Categories : Main Dishes
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" 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.
Recipe By : Cherylann
Serving Size : 48
Categories : Main Dishes
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" 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.
Easy Chicken Bake (OAMC 4 meals; 6 servings each)
Easy Chicken Bake (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces stuffing mix for chicken -- divided
3 cups hot water
24 boneless skinless chicken breasts
1 large can cream of mushroom soup
2 cans cream of celery soup
1 cup sour cream
32 ounces frozen mixed vegetables -- thawed and drained
Preheat oven to 400°.
Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of four 13X9" baking dishes; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and vegetables; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Cool. Divide into 4 gallon freezer bags. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat for about 20 mintues or until heated through.
Per Serving (excluding unknown items): 317 Calories; 6g Fat (17.6% calories from fat); 56g Protein; 7g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces stuffing mix for chicken -- divided
3 cups hot water
24 boneless skinless chicken breasts
1 large can cream of mushroom soup
2 cans cream of celery soup
1 cup sour cream
32 ounces frozen mixed vegetables -- thawed and drained
Preheat oven to 400°.
Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of four 13X9" baking dishes; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and vegetables; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Cool. Divide into 4 gallon freezer bags. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat for about 20 mintues or until heated through.
Per Serving (excluding unknown items): 317 Calories; 6g Fat (17.6% calories from fat); 56g Protein; 7g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Cinnamon French Toast Sticks for the Freezer
Cinnamon French Toast Sticks
Recipe By :Cherylann T. Smith
Serving Size : 48
Categories : French Toast OAMC
Amount Measure Ingredient -- Preparation Method
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48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon grounc nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar
Slice bread into 4" long pieces 1/2" thick.
Mix eggs with milk.
Blend spices with sugar.
Combine spice mixture with egg mixture.
Dip bread pieces into egg mixture then fry for 2-3 minutes, turning so that toast is browned on all sides.
Cool, flash freeze, divide into labeled freezer bags
Recipe By :Cherylann T. Smith
Serving Size : 48
Categories : French Toast OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon grounc nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar
Slice bread into 4" long pieces 1/2" thick.
Mix eggs with milk.
Blend spices with sugar.
Combine spice mixture with egg mixture.
Dip bread pieces into egg mixture then fry for 2-3 minutes, turning so that toast is browned on all sides.
Cool, flash freeze, divide into labeled freezer bags
Tuesday, July 1, 2008
OAMC Chicken & Stuffing
This is a great easy meal for freezing.
Chicken and Stuffing Bake-24 servings (4 OAMC dishes)
Recipe By : Cherylann
Serving Size : 24
Categories : OAMC
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
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.
Cool; Flash freeze. Wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
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.
Chicken and Stuffing Bake-24 servings (4 OAMC dishes)
Recipe By : Cherylann
Serving Size : 24
Categories : OAMC
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
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.
Cool; Flash freeze. Wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
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.
OAMC Breakfast Casserole
Here is a breakfast casserole that my family loves. I make several of these, so that I have extra breakfasts in the freezer for later:)
Cheesy Sausage Bake (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24 Preparation Time :0:00
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces refrigerated crescent rolls
4 pounds sage pork sausage -- browned and drained
4 cups cheddar cheese -- shredded
4 cups mozzarella cheese -- shredded
20 eggs
3 cups milk
salt and pepper -- to taste
Preheat oven to 350°.
Spread crescents in the bottom of 4 greased 13X9" baking pans; press together.
Top with sausage. Sprinkle with cheeses; set aside.
Beat eggs, milk, salt and pepper together; pour over cheeses.
Bake for 25 minutes.
Cool; Flash freeze. Take out of casserole dishes, wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
~Cherylann
Cheesy Sausage Bake (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24 Preparation Time :0:00
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces refrigerated crescent rolls
4 pounds sage pork sausage -- browned and drained
4 cups cheddar cheese -- shredded
4 cups mozzarella cheese -- shredded
20 eggs
3 cups milk
salt and pepper -- to taste
Preheat oven to 350°.
Spread crescents in the bottom of 4 greased 13X9" baking pans; press together.
Top with sausage. Sprinkle with cheeses; set aside.
Beat eggs, milk, salt and pepper together; pour over cheeses.
Bake for 25 minutes.
Cool; Flash freeze. Take out of casserole dishes, wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
~Cherylann
Sunday, June 15, 2008
OAMC--Mexican Filling
I came up with this recipe while "shopping" in my pantry for dinner.......I didn't want to go to the store. So, my laziness spurred the creativity for this recipe...the best part, it made enough for 4 meals, so I was able to add 3 meals to my freezer for later use. This will definitely be on my future oamc menus:)
Mexican Filling (OAMC)
Recipe By :Cherylann T. Smith
Serving Size : 24
Categories : Mexican OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- browned and drained
3 packets taco seasoning mix
20 ounces Rotel diced tomatoes with lime and cilantro
3 cups rice -- (measure before cooking), cooked
48 ounces refried beans
16 ounces cream cheese -- softened and cubed
Mix the browned beef with seasoning mix. Add tomatoes, rice, beans and cream cheese. Heat through.
Divide mixture into 4 labeled gallon freezer bags.
To serve: Thaw mixture overnight in bottom of refrigerator. Heat through. Serve on tacos or in burritos or enchiladas. Serve with shredded Mexican cheese blend, diced tomatoes, shredded lettuce and warmed salsa.
Description:
"For burritos, tacos, enchiladas"
Per Serving (excluding unknown items): 400 Calories; 22g Fat (51.1% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : It will heat quicker if beans, beef and rice are already warm.
Mexican Filling (OAMC)
Recipe By :Cherylann T. Smith
Serving Size : 24
Categories : Mexican OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- browned and drained
3 packets taco seasoning mix
20 ounces Rotel diced tomatoes with lime and cilantro
3 cups rice -- (measure before cooking), cooked
48 ounces refried beans
16 ounces cream cheese -- softened and cubed
Mix the browned beef with seasoning mix. Add tomatoes, rice, beans and cream cheese. Heat through.
Divide mixture into 4 labeled gallon freezer bags.
To serve: Thaw mixture overnight in bottom of refrigerator. Heat through. Serve on tacos or in burritos or enchiladas. Serve with shredded Mexican cheese blend, diced tomatoes, shredded lettuce and warmed salsa.
Description:
"For burritos, tacos, enchiladas"
Per Serving (excluding unknown items): 400 Calories; 22g Fat (51.1% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : It will heat quicker if beans, beef and rice are already warm.
Monday, April 14, 2008
OAMC Prepping meals for the freezer
I put mine in freezer bags (mostly gallon sized), food saver bags and casserole dishes.
Ziploc/Food Saver:
What you want to do after making it, is let it cool down first (before bagging). Then put it in the bag and get as much air out as possible, and get it as flat as possible. This way,
you don't get freezer burn (letting it cool down first & getting the air out) and you have more room (by getting them as flat as you can).
Casserole dishes:
I use this for things like lasagnas, or other casseroles that don't transfer to bags well. I usually make prepare them (without cooking and put in freezer). Now there's one MAJOR rule.........do NOT preheat your oven when using this method, or your dish could crack or explode. There are 2 ways you can cook your meal, you can either 1. thaw and then cook according to directions OR 2. don't thaw and just add about an hour or so to the cooking time (check every 15-20 minutes to make sure you are not overcooking).
Ziploc/Food Saver:
What you want to do after making it, is let it cool down first (before bagging). Then put it in the bag and get as much air out as possible, and get it as flat as possible. This way,
you don't get freezer burn (letting it cool down first & getting the air out) and you have more room (by getting them as flat as you can).
Casserole dishes:
I use this for things like lasagnas, or other casseroles that don't transfer to bags well. I usually make prepare them (without cooking and put in freezer). Now there's one MAJOR rule.........do NOT preheat your oven when using this method, or your dish could crack or explode. There are 2 ways you can cook your meal, you can either 1. thaw and then cook according to directions OR 2. don't thaw and just add about an hour or so to the cooking time (check every 15-20 minutes to make sure you are not overcooking).
Wednesday, February 20, 2008
Tonight's dinner
was supposed to be eat at church night, but Jacob is home with a stomach virus.
So, tonight is Spaghetti, Garlic Bread, Salad. I think I may even have some frozen meatballs I made before Christmas in the freezer:)
I Keep Spaghetti sauce in freezer for emergency dinners, potlucks, company or sick/new baby meals to take. We eat salad everynight for dinner and Garlic Bread can be made early in the day (homemade bread) or with whatever bread you have on hand, if it's truly a no-notice type of thing:)
Here are the recipes:
Homemade Spaghetti Sauce
Recipe By :Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 onion -- finely chopped
5 cloves garlic -- pressed
1 cup celery -- finely chopped
1 cup carrots -- finely chopped
1 cup zucchini -- finely chopped
1 green pepper -- finely chopped
1 sprig fresh rosemary -- chopped
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
1 teaspoon salt and pepper
2 bay leaves
3 cans mushroom pieces -- undrained
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
2 boxes favorite noodles -- prepared as directed
Brown ground beef with onion, garlic, celery, carrots, zucchini and green pepper. Drain. Add to large pot.
Add spices, tomatoes, sauce, paste and noodles to ground beef mixture. Bring to a boil. Turn down heat and simmer on low for hours. Stir occasionally.
Discard bay leaves.
Garlic Bread
Recipe By :Cherylann
Serving Size : 12
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf fresh baked bread -- cut into 1" slices
1 stick butter
1 sprig fresh rosemary
2 cloves garlic -- pressed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Preheat oven to 350°.
Put butter, garlic and spices in large microwaveable mug. Heat for one minute until melted. Stir.
Brush on all sides of bread slices.
Toast in oven.
So, tonight is Spaghetti, Garlic Bread, Salad. I think I may even have some frozen meatballs I made before Christmas in the freezer:)
I Keep Spaghetti sauce in freezer for emergency dinners, potlucks, company or sick/new baby meals to take. We eat salad everynight for dinner and Garlic Bread can be made early in the day (homemade bread) or with whatever bread you have on hand, if it's truly a no-notice type of thing:)
Here are the recipes:
Homemade Spaghetti Sauce
Recipe By :Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 onion -- finely chopped
5 cloves garlic -- pressed
1 cup celery -- finely chopped
1 cup carrots -- finely chopped
1 cup zucchini -- finely chopped
1 green pepper -- finely chopped
1 sprig fresh rosemary -- chopped
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
1 teaspoon salt and pepper
2 bay leaves
3 cans mushroom pieces -- undrained
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
2 boxes favorite noodles -- prepared as directed
Brown ground beef with onion, garlic, celery, carrots, zucchini and green pepper. Drain. Add to large pot.
Add spices, tomatoes, sauce, paste and noodles to ground beef mixture. Bring to a boil. Turn down heat and simmer on low for hours. Stir occasionally.
Discard bay leaves.
Garlic Bread
Recipe By :Cherylann
Serving Size : 12
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf fresh baked bread -- cut into 1" slices
1 stick butter
1 sprig fresh rosemary
2 cloves garlic -- pressed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Preheat oven to 350°.
Put butter, garlic and spices in large microwaveable mug. Heat for one minute until melted. Stir.
Brush on all sides of bread slices.
Toast in oven.
Sunday, February 10, 2008
April OAMC
will be coming within the next week or so. Have already posted February & March's recipes, grocery lists and menu plans:)
March OAMC Grocery List
Friday, March 28—Day 1 Shopping List:
Creamy Italian Chicken
(3 meals-Sun 3/30, Sat 4/12 & Fri 4/25)
Crockpot Lasagna
(3 meals-Mon 3/31, Sun 4/13 & Sat 4/26)
Crockpot Chicken Cacciatore
(3 meals-Tues 4/1/08, Mon 4/14 & Sun 4/27)
Produce:
2 green peppers
1 onion
2 tablespoons garlic
Condiments:
3 envelopes Italian salad dressing mix
Cans/Jars/Pasta/Soup:
3 cans cream of mushroom soup (supposed to be chicken)
12 ounces mushroom stems and pieces
8 lasagna noodles
168 ounces spaghetti sauce
4 ounces sliced mushrooms
Baking/Spices:
3 tsp. Italian seasoning
Dairy:
24 ounces cream cheese
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Meat:
30 boneless skinless chicken breasts
3 pounds ground meat
Wednesday, April 2—Day 2 Shopping List:
Crockpot Roast with Mushroom Soup
(3 meals-Thurs 4/3, Tues 4/15 & Mon 4/28)
Golden Mushroom Chicken Thighs
(3 meals-Fri 4/4, Thurs 4/17 & Tues 4/29)
Mushroom Pork Chops
(3 meals-Sat 4/5, Fri 4/18 & Thurs 5/1)
Cans/Jars/Soups/Pastas:
3 cans cream of mushroom soup
3 cans golden mushroom soup
3 large can cream of mushroom soup
1 bag wide egg noodles
Baking/Spices:
Extra virgin olive oil
Meat:
9 pounds chuck roast, well marbled
30 boneless skinless chicken thighs
3 boneless skinless chicken breasts
18 pork chops
Friday, April 4—Day 3 Shopping List:
Roasted Rosemary Beef
(3 meals-Sun 4/6, Sat 4/19 & Fri 5/2)
No-Brainer Chicken
(3 meals-Mon 4/7, Sun 4/20 & Sun 5/4)
Crockpot Beef Stroganoff 2
(3 meals-Tues 4/8, Mon 4/21 & Mon 5/5)
Produce:
Mushrooms
Cans/Jars/Soups/Pasta:
3 envelopes beefy onion soup mix
3 cans cream of celery soup
3 cans cream of mushroom soup
1 bag egg noodles
Juices:
Lemon juice
Baking/Spices:
9 cubes beef bouillon
1½ teaspoons garlic powder
Dairy:
1½ cups sour cream
butter
Meat:
12 pounds roast
9 pounds whole chicken
3 pounds sirloin steak
Herb Garden:
1 Tablespoon fresh rosemary
Fresh herbs
Friday, April 4—Day 3 Shopping List:
Roast Apple Chicken
(3 meals-Thurs 4/10, Tues 4/22 & Tues 5/6)
Crockpot Meatloaf
(3 meals-Fri 4/11, Thurs 4/24 & Thurs 5/8)
Crockpot Lasagna
(Sun 4/13)
Crockpot Chicken Cacciatore
(Mon 4/14)
Crockpot Roast with Mushroom Soup
(Tues 4/15)
Produce:
2 onions
2 green peppers
2 Tablespoons garlic
Condiments:
Ketchup
9 Tablespoons beef/steak seasoning -- ex. LaGrille Steak Spice or Victorian
Epicure's Beef & Steak Seasoning
Cans/Jars/Soups/Pastas:
9 Tablespoons onion soup mix
8 lasagna noodles
4 ounces sliced mushrooms
1 bag wide egg noodles
Dairy:
6 eggs
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Meat:
3 whole chickens
6 pounds ground beef
Friday, April 11 Day 4—Shopping List:
Roasted Rosemary Beef
(Sat 4/19)
No-Brainer Chicken
(Sun 4/20)
Crockpot Beef Stroganoff 2
(Mon 4/21)
Roast Apple Chicken
(Tues 4/22)
Produce:
1 onion
Cans/Jars/Soups/Pastas:
1 bag egg noodles
Herb Garden:
1 Tablespoon fresh rosemary
Fresh herbs
Friday, April 18 Day 5—Shopping List:
Crockpot Lasagna
(Sat 4/26)
Crockpot Chicken Cacciatore
(Sun 4/27)
Crockpot Roast with Mushroom Soup
(Mon 4/28)
Roasted Rosemary Beef
(Fri 5/2)
Produce:
2 green peppers
1 onion
2 Tablespoons garlic
Cans/Jars/Soups/Pastas:
4 ounces sliced mushrooms
8 lasagna noodles
1 bag wide egg noodles
Dairy:
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Herb Garden:
1 Tablespoon fresh rosemary
Friday, April 25, Day 6—Shopping List:
No-Brainer Chicken
(Sun 5/4)
Crockpot Beef Stroganoff 2
(Mon 5/5)
Roast Apple Chicken
(Tues 5/6)
Produce:
1 onion
Cans/Jars/Soups/Pastas:
1 bag egg noodles
Herb Garden:
Fresh herbs
Creamy Italian Chicken
(3 meals-Sun 3/30, Sat 4/12 & Fri 4/25)
Crockpot Lasagna
(3 meals-Mon 3/31, Sun 4/13 & Sat 4/26)
Crockpot Chicken Cacciatore
(3 meals-Tues 4/1/08, Mon 4/14 & Sun 4/27)
Produce:
2 green peppers
1 onion
2 tablespoons garlic
Condiments:
3 envelopes Italian salad dressing mix
Cans/Jars/Pasta/Soup:
3 cans cream of mushroom soup (supposed to be chicken)
12 ounces mushroom stems and pieces
8 lasagna noodles
168 ounces spaghetti sauce
4 ounces sliced mushrooms
Baking/Spices:
3 tsp. Italian seasoning
Dairy:
24 ounces cream cheese
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Meat:
30 boneless skinless chicken breasts
3 pounds ground meat
Wednesday, April 2—Day 2 Shopping List:
Crockpot Roast with Mushroom Soup
(3 meals-Thurs 4/3, Tues 4/15 & Mon 4/28)
Golden Mushroom Chicken Thighs
(3 meals-Fri 4/4, Thurs 4/17 & Tues 4/29)
Mushroom Pork Chops
(3 meals-Sat 4/5, Fri 4/18 & Thurs 5/1)
Cans/Jars/Soups/Pastas:
3 cans cream of mushroom soup
3 cans golden mushroom soup
3 large can cream of mushroom soup
1 bag wide egg noodles
Baking/Spices:
Extra virgin olive oil
Meat:
9 pounds chuck roast, well marbled
30 boneless skinless chicken thighs
3 boneless skinless chicken breasts
18 pork chops
Friday, April 4—Day 3 Shopping List:
Roasted Rosemary Beef
(3 meals-Sun 4/6, Sat 4/19 & Fri 5/2)
No-Brainer Chicken
(3 meals-Mon 4/7, Sun 4/20 & Sun 5/4)
Crockpot Beef Stroganoff 2
(3 meals-Tues 4/8, Mon 4/21 & Mon 5/5)
Produce:
Mushrooms
Cans/Jars/Soups/Pasta:
3 envelopes beefy onion soup mix
3 cans cream of celery soup
3 cans cream of mushroom soup
1 bag egg noodles
Juices:
Lemon juice
Baking/Spices:
9 cubes beef bouillon
1½ teaspoons garlic powder
Dairy:
1½ cups sour cream
butter
Meat:
12 pounds roast
9 pounds whole chicken
3 pounds sirloin steak
Herb Garden:
1 Tablespoon fresh rosemary
Fresh herbs
Friday, April 4—Day 3 Shopping List:
Roast Apple Chicken
(3 meals-Thurs 4/10, Tues 4/22 & Tues 5/6)
Crockpot Meatloaf
(3 meals-Fri 4/11, Thurs 4/24 & Thurs 5/8)
Crockpot Lasagna
(Sun 4/13)
Crockpot Chicken Cacciatore
(Mon 4/14)
Crockpot Roast with Mushroom Soup
(Tues 4/15)
Produce:
2 onions
2 green peppers
2 Tablespoons garlic
Condiments:
Ketchup
9 Tablespoons beef/steak seasoning -- ex. LaGrille Steak Spice or Victorian
Epicure's Beef & Steak Seasoning
Cans/Jars/Soups/Pastas:
9 Tablespoons onion soup mix
8 lasagna noodles
4 ounces sliced mushrooms
1 bag wide egg noodles
Dairy:
6 eggs
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Meat:
3 whole chickens
6 pounds ground beef
Friday, April 11 Day 4—Shopping List:
Roasted Rosemary Beef
(Sat 4/19)
No-Brainer Chicken
(Sun 4/20)
Crockpot Beef Stroganoff 2
(Mon 4/21)
Roast Apple Chicken
(Tues 4/22)
Produce:
1 onion
Cans/Jars/Soups/Pastas:
1 bag egg noodles
Herb Garden:
1 Tablespoon fresh rosemary
Fresh herbs
Friday, April 18 Day 5—Shopping List:
Crockpot Lasagna
(Sat 4/26)
Crockpot Chicken Cacciatore
(Sun 4/27)
Crockpot Roast with Mushroom Soup
(Mon 4/28)
Roasted Rosemary Beef
(Fri 5/2)
Produce:
2 green peppers
1 onion
2 Tablespoons garlic
Cans/Jars/Soups/Pastas:
4 ounces sliced mushrooms
8 lasagna noodles
1 bag wide egg noodles
Dairy:
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Herb Garden:
1 Tablespoon fresh rosemary
Friday, April 25, Day 6—Shopping List:
No-Brainer Chicken
(Sun 5/4)
Crockpot Beef Stroganoff 2
(Mon 5/5)
Roast Apple Chicken
(Tues 5/6)
Produce:
1 onion
Cans/Jars/Soups/Pastas:
1 bag egg noodles
Herb Garden:
Fresh herbs
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