Menu Planning Monday 7/6/09 (a day early)

The good thing about this week's menu is I have ALMOST everything I need, so there won't be much to buy at the grocery store :) Menu Planning Monday at Organizing Junkie

MENU:
Monday 7/6/09
Brisket, baked beans, potato salad, corn on the cob, salad, herb bread, watermelon for dessert.
Tuesday 7/7/09
Teriyaki Chicken Sandwiches (teriyaki chicken, pineapple slice, tomato, leaf lettuce on a kaiser bun), fried chips (potatoes sliced paper thin and deep fried), green beans, salad, ice cream.
Wednesday 7/8/09
Kielbasa fried with onions, peppers and zucchini, home fries (potatoes cubed, fried and seasoned), salad, grapes.
Thursday 7/9/09 Slow Cooker Thursday
Farmhouse Pot Roast (this is my recipe that is in Gooseberry Patch's Ready, Set, Eat), salad, yeast rolls, peaches.
Friday 7/10/09
Pork Ribs, Baked Potatoes, Squash, Peas, salad, cornbread, fruit cocktail.
Saturday 7/11/09
Lasagna, Garlic Bread (this is my recipe that is in Gooseberry Patch's Christmas Kitchen), Salad, Brownies
Sunday 7/12/09
Cajun Chicken Sandwiches (chicken with cajun seasoning, onion, tomato, leaf lettuce on an onion roll), Fried Chips, Salad, Strawberry shortcake.

Grocery List (I have most everything I need already. For BOLD items, those are just things I need to buy every week, so I don't really have many "extras" to buy):
bread
milk
soy milk
pediasure
lunch meat
salad items
tp
dog food
diapers
wipes
cherub's choir snacks
onions
carrots
celery
potatoes
watermelon
grapes
strawberries
bbq sauce
16 oz. ricotta
8 oz. shredded mozzarella
Italian seasoning

Recipes (for those without links):

Parmesan Herb Bread

Recipe By : Cherylann
Serving Size : 12
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 cup grated Parmesan cheese (4 ounces)
2 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons fines herbes
1 teaspoon salt
1 1/4 cups water
1 egg -- at room temperature
1 egg white -- lightly beaten

In large bowl, combine 1 1/2 cups flour, cheese, sugar, undissolved yeast, fines herbes and salt. Heat water until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.

Roll dough to 7- × 11-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Brush loaf with egg white. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

Yields: 1 Loaf

Homemade Lasagna

Recipe By :Cherylann
Serving Size : 10
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups homemade spaghetti sauce -- see recipe
1 box lasagna noodles -- prepared as directed; or 1 box uncooked dumplings
16 ounces cottage cheese -- or ricotta cheese
8 ounces mozzarella cheese -- finely shredded

Preheat oven to 350°. Lightly spray 13X9" baking pan with non-stick spray.

Lay one sheet of lasagna noodles or two sheets of dumplings in pan. Top with sauce and cottage cheese.

Repeat layers until done. Top with mozzarella.

Bake 45-50 minutes or until bubbly. Check after 30 minutes; if top is getting brown too fast, cover with nonstick foil.

NOTES : To freeze: Assemble lasagna and freeze without baking. Thaw and bake.

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.

From-Scratch Brownies

Recipe By :Cherylann
Serving Size : 18
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs

Preheat oven to 350°.

Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.

Pour into a greased 13X9" baking pan; bake for 30 minutes.


Strawberry Shortcake

Recipe By : Cherylann
Serving Size : 10
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Buttermilk Pound Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter -- softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 Tablespoon vanilla extract
Fresh Strawberries:
1/2 cup sugar
2 pints strawberries -- hulled and sliced
1/3 cup warm water
Fresh Whipped Cream:
1 cup whipping cream
1/4 cup sugar

Preheat oven to 325°. Grease and flour a 10" Bundt pan.

Sift together the flour, baking soda, baking powder and salt; set aside.

Cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add dry ingredients and the buttermilk, alternately, to the butter mixture, beginning and ending with the dry ingredients.

Add the vanilla; mix well.

Pour batter into prepared pan. Bake for 1 hour and 45 minutes, or until the cake is done. The cake will pull away from the sides of the pan. Remove cake from oven.

Fresh Strawberries: While cake is baking, dissolve the sugar in water. Add sugar water to the strawberries, and toss. Let stand, tossing a few times before serving. They will make their own juice in about 30 minutes.

Let cake cool in pan for 10 minutes. Invert onto cake plate. Serve each slice topped with strawberries and whipped cream.

Fresh Whipped Cream: Using an electric mixer, beat together the cream and sugar until stiff.

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

Pantry Dilemma/Organization

I didn't have a pantry or any cabinet space in my kitchen, so I bought one of those 9 cube organizers that have the fabric drawers you can buy.

Each drawer has a theme, larger groups may have more than one drawer......ex: baking drawer, pasta drawer, etc.

On top of the pantry are all my staples (flour, splenda, sugar, etc) in labelled clear lock & lock containers.

If you do have a pantry, you could still use the drawer system by getting clear plastic bins to use as drawers & sort by category. For my refrigerator and large upright freezer, I use this clear bin system.

For my small (over the fridge freezer), I only keep one weeks worth of OAMC meals, ice cream and ice.

I also keep an inventory of my pantry, small freezr, large freezer, fridge, spices, cleaners and bath products. I mark off things as I use them.

I use a master grocery list to mark things I need, and I can use my inventories to make sure I don't buy duplicates. Also, with this system, I am not running back and forth to the kitchen to see what I already have.

I update my inventories as I put the groceries away.

Pantry Final

Well, today, I inventoried my pantry & made a list of all the things I need to buy. I also printed a copy and put it on the side of the fridge (facing the pantry).


Inventory:

(Top)
Canisters:
Sugar pitcher
Butter cooking spray; cooking spray; baking spray; sugar
rice; koolaide; instant oatmeal pkts.
bread flour; all-purpose flour; seasoned flour; Italian bread crumbs
brown sugar; powdered sugar; splenda
self-rising flour; quick-cooking oats; baking cocoa; baking soda; decaf tea

(top row; left)
Snacks/Beverages:
Microwave popcorn & kernels
Applesauce
Hot chocolate mix
Jello & pudding mixes

(top row; middle)
Extras for Canisters:
2 Splenda
2 all-purpose flour
Quick-cooking oats

(top row; right)
Mixes, Boxes, Packets:
3 pks. onion soup
3 meatloaf season pkts.
1 taco season pkt.
1 chicken pasta
4 Ramen noodles
1 beef rice
2 pkts. Shake & Bake Italian
3 pkts. Ranch dressing mix
1 cheddar French fried onions
2 pks. stuffing cubes

(middle row; left)
Jars:
Molasses; 2 teriyaki marinade; sugar-free syrup
Light corn syrup; honey; pumpkin butter; sunflower seeds; syrup
2 cider vinegar; red wine vinegar; rice vinegar
White cooking wine, horseradish; parmesan cheese; soy sauce; EVOO

(middle row; middle)
Extras for Canisters + shortening, bisquick & cornstarch:
Splenda
Bisquick (need canister)
Cornstarch (need canister)
Shortening
2 baking soda
Baking powder (need canister)

(middle row; right)
Baking:
2 semisweet chocolate chips; 2 milk chocolate chips; white chocolate (swirled) chips
Whole almonds; pecan chips; chopped pecans
Unsweet baking chocolate
Cake mixes: yellow, carrot, orange supreme
Cream cheese frosting
5 envelopes dream whip
Miniature marshmallows
Dark brown sugar
2 pkts. Yeast

(bottom row; left)
Pasta/Dried Beans:
Elbow macaroni; lasagna noodles; 3½ bags egg noodles; wacky mac
2# pinto beans; 1# navy beans; 1# baby lima beans; 1# lentils Baby: Baby:

(bottom row; middle & right)
Baby:
nothing in those bins yet

Great deals at Dollar General this week

These are the deals I'll be getting (they have more, though).

They also take coupons...the flyer says so:)

I'll be checking Wal-marts prices on these things tomorrow when I go there. I divided it into categories to make it easier for me to check. I probably won't go to Dollar General until Friday.

Grocery:
15 oz. Glory Canned Vegs 1.00
16 oz. Campbell's Chicken noodle or COM soup 1.00

Paper Products/Trash Bags:
8 rolls Bounty Basic Paper Towels 5.00
24 rolls cottonelle 6.00
Glad trash bags 5.00

Cleaners:
100 oz. Liquid Tide 5.00
16 oz. joy or dawn dish detergent 85c
182 oz. clorox 2.50
56-64 oz. Suavitel fabric softener 3.00
56 oz. Fabuloso 3.00

Beverages/Juice:
2ltr. coke products (limit 5) 90c
48 oz. Hawaiian Punch 1.00

Baby:
Luvs Diapers Jumbo size 7.00

Electronics:
9 volt Energizer battery (chk w-m 1st) 3.00

Housewares:
2 pk. bed pillows (X2) 6.00
bath rugs 4.00

Garden:
24 oz. Spectracide Grass/weed killer 3.00

Pets:
10 lb. Tidy Cats Scoop Litter 5.00

Health/Beauty:
6.4 oz. Colgate whitening toothpaste 1.50
30 ct. Band-aids 1.00

Weekly Menu, Grocery List & Recipes

I had issued a really hard, detailed decluttering challenge to a friend of mine, for her kitchen. She was wanting to start cooking at home instead of eating out all the time.

So, as a reward to her for completing the challenge, I came up with this week's menu, grocery list & recipes for her. I thought it would be easier since she's a working mom, to do it for a week, rather than a month. I will also be posting other weeks for her later:)

Just wanted to post it here, too, in case it might help someone else out.

Now since this is for a working woman, I thought it'd be easier to do simple sides and breads. You can do something more detailed for them if you like (just remember to take the items off the grocery list).

March—Week 1 (Saturday 3/1/08-Friday 3/7/08)

Menu:
1. Saturday:
Crockpot Chicken Tortillas
Spanish Rice
Refried Beans
2. Sunday:
Easiest Swiss Steak
Vegetable
Salad
Canned Biscuits

3. Monday:
Easy Barbeque Chicken
Baked Potatoes
Vegetable
Salad
Frozen Rolls
4. Tuesday:
Newlywed Beef & Noodles
Vegetable
Salad
Canned Biscuits

5. Wednesday:
Mushroom Pork Chops
Rice
Vegetable
Salad
Frozen Rolls
6. Thursday:
Crockpot Chicken & Stuffing
Vegetable
Salad
Canned Biscuits

7. Friday:
Farmhouse Pot Roast
Salad
Frozen Rolls



Grocery List (shop after work Friday 2/29/08)

Produce:
o Salad mix
o 1 medium onion
o 8 large red potatoes
o ½ lb. baby carrots
o 3 stalks celery
o 5 lb. Yukon gold potatoes

Frozen:
o 1-2 bags frozen Pillsbury rolls

Bread:
o 1 dozen corn tortillas

Condiments:
o 1 bottle barbecue sauce
o Salad dressings (your choice)
o Croutons (optional)

Cans/Jars/Soups/Pastas:
o 2 cans cream of chicken soup (or mushroom)
o 2 cans stewed tomatoes
o ½ cup green chile salsa
o Black olives
o 4 beef bouillon cubes
o 3 cans beef broth
o 8 oz. egg noodles
o 2 cans cream of mushroom soup
o 1 can chicken broth
o 1 large can cream of mushroom soup (26 oz.)
o 1 can mushroom pieces
o 1 can beef broth
o Refried beans
o 5 cans of different vegetables (whatever your family will eat)
o Box or small bag rice

Boxes/Mixes/Packets:
o 1 box stuffing
o Spanish rice packet


Baking/Spices:
o ¾ cup evaporated milk
o 2 Tablespoons quick cooking tapioca (or this may be on the cereal aisle)

Dairy:
o 1½ cups shredded Monterey Jack cheese
o 3 cans biscuits

Meat:
o 6 boneless skinless chicken breasts
o 3 lbs. boneless skinless chicken breasts
o 1 package chicken (whatever pieces you want)
o 6 pieces round steak
o 1 lb. stew meat
o 3-5 lb. roast
o 5 pork chops

1. Saturday:
Crockpot Chicken Tortillas
Spanish Rice
Refried Beans

Crockpot Chicken Tortillas

Recipe By : Cherylann
Serving Size : 6
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless, skinless chicken breasts, cooked and shredded into bite-size pieces
1 can cream of chicken soup (or mushroom)
½ cup green chile salsa
2 Tablespoons quick cooking tapioca
1 medium onion -- chopped
1 ½ cups Monterey jack cheese -- shredded
1 dozen corn tortillas
black olives

Mix chicken with soup, chile salsa and tapioca. Line bottom of crockpot with 3 corn tortillas, torn into bite size pieces.

Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6-8 hours.

Garnish with sliced black olives.

Spanish Rice
Make according to the directions on the packet.

Refried Beans
Heat on the stovetop on medium until heated through. Stir occasionally.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on. Thaw Monday’s meat in the refrigerator, if frozen.

2. Sunday:
Easiest Swiss Steak
Vegetable
Salad
Canned Biscuits

Easiest Swiss Steak

Recipe By : Cherylann
Serving Size : 6
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pieces round steak
2 cans stewed tomatoes
6 yukon gold potatoes, washed

Cut up round steak into pieces about the size of a deck of cards and place in the crockpot. Then add a couple of cans of stewed tomatoes. Add the potatoes. Put on the lid, set on high and let it cook all day. The round steak is very tender and practically falls apart on your fork.

Canned Vegetable
Heat on medium until heated through. Stir occasionally.

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Canned Biscuits
Prepare according to package directions.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on. Thaw Tuesday’s meat in the refrigerator, if frozen.


3. Monday:
Easy Barbeque Chicken
Baked Potatoes
Vegetable
Salad
Frozen Rolls

Easy Barbeque Chicken

Recipe By : Cherylann
Serving Size : 6
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chicken -- whatever pieces you have on hand
1 bottle barbecue sauce -- or more if needed

Put chicken pieces from the freezer into the crockpot and pour some bottled BBQ Sauce on each piece and cook for about 7 hours.

Baked Potatoes
Wash thoroughly, pierce with a fork several times. Heat in microwave for 8-15 minutes. Check for doneness every 5 minutes.

Canned Vegetable
Heat on medium until heated through. Stir occasionally.

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Frozen Rolls
Prepare according to package directions.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on. Thaw Wednesday’s meat in the refrigerator, if frozen.




4. Tuesday:
Newlywed Beef & Noodles
Vegetable
Salad
Canned Biscuits

Newlywed Beef & Noodles

Recipe By : Cherylann
Serving Size : 4
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew meat -- browned and drained
3 cans beef broth
4 beef bouillon cubes
8 ounces egg noodles

Add beef, broth and 3 broth cans of water to a crockpot; stir in bouillon cubes.

Heat on low to medium setting 4-6 hour; add noodles.

Heat on low until noodles are done.

Canned Vegetable
Heat on medium until heated through. Stir occasionally.

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Canned Biscuits
Prepare according to package directions.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on. Thaw Thursday’s meat in the refrigerator, if frozen.








5. Wednesday:
Mushroom Pork Chops
Rice
Vegetable
Salad
Frozen Rolls

Mushroom Pork Chops
Recipe By : Cherylann
Serving Size : 5
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans cream of mushroom soup
5 pork chops -- butterflied

Dump everything in the crockpot, mix it together, and cook it on high for 4-5 hours or low for 8-10 hours.

Rice
Prepare according to package directions.

Canned Vegetable
Heat on medium until heated through. Stir occasionally.

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Frozen Rolls
Prepare according to package directions.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on. Thaw Friday’s meat in the refrigerator, if frozen.



6. Thursday:
Crockpot Chicken & Stuffing
Vegetable
Salad
Canned Biscuits

Crockpot Chicken & Stuffing

Recipe By : Cherylann
Serving Size : 8
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds skinless boneless chicken breasts
1 box stuffing
1 can chicken broth
1 can cream of chicken soup
3/4 cup evaporated milk

Place all ingredients in your slow cooker. Cover and cook on low 8-9 hours.

Canned Vegetable
Heat on medium until heated through. Stir occasionally.

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Canned Biscuits
Prepare according to package directions.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on.


7. Friday:
Farmhouse Pot Roast
Salad
Frozen Rolls

Farmhouse Pot Roast

Recipe By :Cherylann
Serving Size : 10
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces
26 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water

Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.

Pour in soup, broth and water.

Cook on low for 6-8 hours, or until beef is done and falling apart.

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

Salad
Serve with croutons and salad dressing (and any other toppings you’d like).

Frozen Rolls
Prepare according to package directions.

********After work, shop for next week’s groceries.

********After dinner, wash the crockpot and prepare it for tomorrow. Let sit overnight in the fridge. In the morning, all you have to do is pop the crock in and turn it on.

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

March's Grocery Lists

will be posted as soon as I get them compiled...After that look for April's OAMC (give me a few days...grin).

February OAMC Grocery ListS

Okay, since I am doing all crockpot meals for this month, I have split my lists into 4 MAIN lists and 5 sub lists. The sub lists are for ingredients not added in at time of freezing (I have noted this on the recipes this month for added ease in preparation).

Thursday, February 21--Day 1 Shopping List:
Crockpot Pizza
(3 meals-Thursday 2/21, Tuesday 3/4 & Monday 3/17)
Chicken Spaghetti
(3 meals-Friday 2/22, Thursday 3/6 & Tuesday 3/18)
Easiest Swiss Steak
(3 meals-Saturday 2/23, Friday 3/7 & Thursday 3/20)

Cans/Jars/Soups/Pasta:
6 cans pizza sauce
3 cans cream of mushroom soup
3 large jars spaghetti sauce
3 cans mushrooms
6 cans stewed tomatoes
1 bag egg noodles
1 box pasta

Dairy:
48 ounces shredded mozzarella cheese
cheese – shredded (for top of pizza)

Meat:
3 pounds hamburger
18 boneless skinless chicken breasts
18 pieces round steak



Saturday, February 23 Day 2--Shopping List:
Chicken-Rice Casserole
(3 meals-Sunday 2/24, Saturday 3/8 & Friday 3/21)
Homestyle Pot Roast with Beans
(3 meals-Monday 2/25, Sunday 3/9 & Saturday 3/22)
Easy Barbeque Chicken
(3 meals-Tuesday 2/26, Monday 3/10 & Sunday 3/23)

Produce:
celery

Condiments:
3 bottle barbecue sauce

Cans/Jars/Soups/Pasta/Rice:
3 cans cream of chicken soup
3 cans cream of celery soup
3 cans cream of mushroom soup
1 ½ cups Minute rice
3 cans mushroom pieces
3 large cans (or 6 small) cream of mushroom soup
6 cans great northern beans

Meat:
18 large boneless skinless chicken breasts
3 roasts
3 packages chicken



Tuesday, February 26 Day 3—Shopping List:
Newlywed Beef & Noodles
(3 meals-Thursday 2/28, Tuesday 3/11 & Monday 3/24)
Faux Rotisserie Lemon Pepper Chicken
(3 meals-Friday 2/29, Thursday 3/13 & Tuesday 3/25)
Easy Crockpot Steak
(3 meals-Saturday 3/1, Friday 3/14 & Thursday 3/27)

Cans/Jars/Soups/Pasta:
9 cans beef broth
12 beef bouillon cubes
8 ounces egg noodles
3 packages onion soup mix
3 cans cream of mushroom soup

Spices:
Lawry's Lemon Pepper seasoning

Meat:
4 ½ pounds stew meat
3 whole chickens
4 ½ pounds round steak



Saturday, March 1 Day 4—Shopping List:
Chicken Stroganoff
(3 meals-Sunday 3/2, Saturday 3/15 & Friday 3/28)
Taco Beef
(3 meals-Monday 3/3, Sunday 3/16 & Saturday 3/29)

Produce:
1 onion
Lettuce
Tomatoes
Green onions

Cans/Jars/Soups:
24 ounces mushroom pieces
3 cans cream of mushroom soup

Seasoning Packets:
3 packets taco seasoning mix

Chips:
Tortilla chips

Dairy:
3 pounds sour cream
Shredded taco cheese

Meat:
18 boneless skinless chicken breasts
3 beef roasts



Monday, March 3 Day 5—Shopping List:
(Crockpot Pizza--Tuesday 3/4)
(Chicken Spaghetti--Thursday 3/6)

Pasta:
1 bag egg noodles
1 box pasta



Friday, March 7 Day 6—Shopping List:
(Chicken-Rice Casserole--Saturday 3/8)
(Homestyle Pot Roast with Beans--Sunday 3/9)
(Newlywed Beef & Noodles--Tuesday 3/11)

Produce:
celery

Pasta/Rice:
1 ½ cups Minute rice
8 oz. egg noodles



Friday, March 14 Day 7—Shopping List:
(Taco Beef--Sunday 3/16)
(Crockpot Pizza-- Monday 3/17)
(Chicken Spaghetti--Tuesday 3/18)
(Chicken-Rice Casserole-- Friday 3/21)

Produce:
1 onion
Lettuce
Tomatoes
Green onions
celery

Pasta/Rice:
1 bag egg noodles
1 box pasta
1 ½ cups Minute rice

Chips:
tortilla chips

Dairy:
Shredded taco cheese



Friday, March 21 Day 8—Shopping List:
(Homestyle Pot Roast with Beans-- Saturday 3/22)
(Newlywed Beef & Noodles-- Monday 3/24)

Produce:
3 stalks celery

Pasta:
8 oz. egg noodles



Friday, March 28 Day 9—Shopping List:
(Taco Beef-- Saturday 3/29)

Produce:
Onion
Lettuce
Tomatoes
Green onions

Chips:
tortilla chips

Dairy:
Shredded taco cheese

January OAMC Grocery list

Produce:
24 small red potatoes
24 large red potatoes
18 medium potatoes
3 cups baby carrots
1 1/2 pounds baby carrots
15 stalks celery
3 3/4 cups celery -- chopped
2 1/4 cups onion -- chopped


Condiments:
3 teaspoons horseradish
3 cups Russian salad dressing
18 tablespoons ketchup
9 tablespoons beef/steak seasoning -- ex. LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning


Boxes/Pasta:
2 1/2 bags egg noodles -- cooked as directed
4 packages stuffing mix, with seasoning packet
18 cups unseasoned stuffing cubes


Canned Goods:
24 ounces mushroom pieces
6 small cans sliced mushrooms



Soups:
15 large cans cream of mushroom soup
5 cans cream of celery soup
3 cans beef broth
5 1/4 cups chicken broth
6 packets onion soup mix -- any variety
9 tablespoons onion soup mix
2 1/4 envelopes beefy onion soup mix


Baking/Spices:
2 1/4 cups brown sugar
1 1/2 teaspoon sage
3 tablespoons dried onion flakes
3 teaspoons poultry seasoning
3 teaspoons garlic powder
3 teaspoons dry mustard


Dairy:
3 pounds sour cream
3 3/8 cups sour cream
1 1/8 pounds Swiss cheese slices
2 1/4 cups grated Parmesan cheese
1 1/2 cups butter
12 ounces cream cheese
18 ounces shredded cheddar cheese
6 eggs


Beverages:
42 oz. cola



Meat:
6 pounds ground beef
3 small frozen roasts -- 1 1/2-3 pounds each beef round tip
3 roasts, trimmed -- about 5 lbs. each
48 boneless skinless chicken breasts
30 small thick pork chops
18 pork chops
2 1/4 pounds sirloin steak
12 cups cooked turkey
3 hams