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
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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
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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
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