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    OAMC plans

    Go to page << Previous Page  1, 2, 3  Next Page >>
    acerast
    Tue Dec 26, 2006 2:07 pm
    Food.com Groupie
    Well, I'm finally going to try to do a session. We spent every evening during the entire month of December at one of the children's choir rehearsals or performances - a few times we had to be in two places at once! Although I used the crock pot a great deal (we're sick of soup), we also ate boxed mac and cheese (my DS is an expert at boiling water) and even some fast food since I was at work all day and out all evening. icon_sad.gif

    My neighbor suggested I go to one of those new family meal prep places (Dinner Thyme or My Girlfriend's Kitchen) but she paid $119 for 6 meals and her family has turned their noses up at a few of them. With your guidance it looks like I could do it for a lot less and it will be food my family enjoys!

    I'm looking over the wonderful menus and recipes that you've included here. Do you have any advice or suggestions for me? (Family of 5 - with two teenage boys who can eat quite a bit!)

    Thanks - acerast (Amy)
    * Pamela *
    Tue Dec 26, 2006 2:51 pm
    Food.com Groupie
    Hi Amy! wave.gif
    There are some great ideas in this thread
    http://www.recipezaar.com/bb/viewtopic.zsp?t=104549&postdays=0&postorder=asc&start=0

    and if you have any questions be sure and ask! Someone is sure to have some advice for you! icon_wink.gif
    acerast
    Tue Dec 26, 2006 7:42 pm
    Food.com Groupie
    * Pamela * wrote:
    Hi Amy! wave.gif
    There are some great ideas in this thread
    http://www.recipezaar.com/bb/viewtopic.zsp?t=104549&postdays=0&postorder=asc&start=0

    and if you have any questions be sure and ask! Someone is sure to have some advice for you! icon_wink.gif


    Thanks *Pamela* - looks like I posted in the wrong spot icon_redface.gif Sorry about that. I'll enjoy reading the info in the thread you suggested!
    TryAnythingOnce
    Sat Jan 13, 2007 9:33 pm
    Newbie "Fry Cook" Poster
    I have done OAMC once before when I was pregnant, and now as a SAHM I'm ready to do it again. These recipes are awesome and I'm so happy I've found ya'll. I'm going shopping tomorrow and plan to spread my cooking out over 2 days (one day chicken, one day other stuff). Here's my problem, a lot of my recipes are meats or meat casseroles, so what about side dishes? I see the twice baked potatoes and plan to do those, but any good veggies sides? Thanks so much for all your hard work because you've made this process so much easier for me! icon_biggrin.gif
    Tish
    Sat Jan 13, 2007 9:41 pm
    Food.com Groupie
    There are some great sides to add to your OAMC plan. Let's have you start a new topic so we can get some suggestions! icon_biggrin.gif
    JillAZ
    Wed Jan 31, 2007 5:55 pm
    Forum Host
    Chicken Little – OAMC Mini Plan

    A “mini” cooking day is a great way to easily stock your freezer without a full day commitment. This is a good way to “try out” once a month cooking and see if it might be for you. I find that when our schedule is really hectic, this is a way for me to still make and serve my family delicious, homemade meals. It’s also a great way to take advantage of a great sale at the market!

    I’ve started with boneless, skinless chicken breasts as this is what is on sale this week in my area and is what my family enjoys. Of course, substitute whatever kind of chicken your family prefers! Let’s get started!

    Instructions:
    icon_arrow.gif Print out and read through all recipes and directions thoroughly. This way there will be no surprises on cooking day.
    icon_arrow.gif Make a master list by adding all the recipes to your shopping list. Go through your pantry and refrigerator and check off any items you already have.
    icon_arrow.gif Make sure you have the appropriate containers and freezer bags.
    icon_arrow.gif Print out the revised list and go shopping!
    icon_arrow.gif Perform all preparations tasks on the task list the night before.
    icon_arrow.gif Most importantly – Have Fun! icon_biggrin.gif

    The Recipes:
    Crockpot Chicken Taco Meat- make a triple batch of this
    Chicken Enchilada Casserole
    Pineapple "dump" Chicken
    BBQ Chicken Calzones
    Sweet Salsa Dump Chicken - OAMC
    Chicken and Broccoli Pasta With Pesto
    I have included 5 meals plus, if you triple the taco meat, you will have some extra to freeze on its own.

    Containers needed:
    3 gallon sized Zipper freezer bags
    2 sheets of foil to wrap calzones
    9 x 13 pan
    1 quart sized zipper freezer bag
    Lg. rigid freezer container or 1 more gallon sized bag for pasta
    Plastic wrap

    Kitchen tools needed:
    Crockpot – if you don’t have this you could always roast the chicken until tender and then shred.
    Large pasta pot
    Colander
    Large skillet
    Large baking sheet
    Large saucepan
    Food processor – helpful but not necessary

    Task List: Remember – do this the night before!
    I like to hang my recipes on the fronts of my cabinets for easy reference when cooking. Place all ingredients in labeled zipper type bags and place in fridge overnight. Makes for easy assembly the next day!
    icon_arrow.gif Place chicken for Crockpot Chicken Taco Meat in crock-pot before you go to bed. It will be ready to use in the morning. Alternatively, do this the day before and refrigerate until you need it the next day.
    icon_arrow.gif Chop 2 onions. Put ˝ cup in a baggie for Pineapple "dump" Chicken. Put ˝ cup in a baggie for BBQ Chicken Calzones. Put the rest in a baggie for Chicken Enchilada Casserole.
    icon_arrow.gif Chop 2 T. cilantro and put in baggie for BBQ Chicken Calzones.
    icon_arrow.gif Shred 1 cup mozzarella cheese and place in baggie for BBQ Chicken Calzones.
    icon_arrow.gif Slice 1 red bell pepper into strips and place in baggie for Chicken and Broccoli Pasta With Pesto.
    icon_arrow.gif Grate 10 oz. cheese and place in baggie for Chicken Enchilada Casserole.
    icon_arrow.gif Grate 1/3 cup parmesan and place in baggie for Chicken and Broccoli Pasta With Pesto.
    icon_arrow.gif Wash broccoli and cut into bite-sized florets (4 c. worth) and place into a large zipper baggie for Chicken and Broccoli Pasta With Pesto.
    icon_arrow.gif Cut 1 lb. of chicken breast into strips and place in baggie for Chicken and Broccoli Pasta With Pesto.
    icon_arrow.gif Lay out all the containers and equipment you will need for tomorrow.
    icon_idea.gif It also helps to have any canned goods and spices on the counter grouped by recipe.

    Cooking Day:
    Shred crock-pot chicken taco meat. Reserve 1/3 for Chicken Enchilada Casserole and 1/3 for BBQ Chicken Calzones. Package the remaining 1/3 in a quart sized zipper bag. Seal, label and place the final 1/3 in fridge to chill. When cool, freeze.

    Preheat oven and assemble BBQ Chicken Calzones using 1/3 of the chicken taco meat. Bake and allow to cool. Once cool, wrap in foil and place inside a large zipper bag. Seal, label and freeze.

    Assemble Chicken Enchilada Casserole using 1/3 of the crock-pot chicken taco meat. Cover dish well with plastic wrap and then foil. Label and freeze.

    Assemble Chicken and Broccoli Pasta With Pesto. Freeze in a rigid freezer container or a large zipper bag. Seal, label and freeze.

    Assemble Sweet Salsa Dump Chicken - OAMC, placing in a zipper bag. Seal, label and freeze.

    Assemble Pineapple "dump" Chicken, placing in a zipper bag. Seal, label and freeze.

    Labels: I like to use the bigger 2” x 4” labels. Avery makes them and calls them shipping labels. I used comic sans 12 pt font.


    BBQ Chicken Calzones
    Date:
    Thaw in fridge. Reheat in 400 degree oven
    until warmed through.


    Chicken Enchilada Casserole
    Date:
    Thaw in fridge. Let sit at room temperature for
    about 20 minutes before placing in oven. Bake
    at 350 degrees for 20 minutes or until bubbly
    and hot.


    Crockpot Chicken Taco Meat
    Date:
    Thaw in fridge. Use in any recipe calling for
    cooked chicken. Or, use for tacos, burritos,
    taco salad, etc.


    Chicken and Broccoli Pasta With Pesto
    Date:
    Thaw in fridge or microwave. Bake in a 9 x 13
    pan or casserole dish at 350 for 30-35 minutes
    until heated through. Sprinkle with extra
    parmesan if desired.


    Sweet Salsa Dump Chicken - OAMC
    Date:
    Thaw in fridge. Dump thawed chicken into a
    large baking dish and bake at 350 degrees
    until juices run clear. 45-60 minutes for
    pieces or 20-30 minutes for breasts.


    Pineapple "dump" Chicken
    Date:
    Thaw in fridge. Dump thawed chicken into large
    baking dish and bake at 350 until juices run clear.

    Stand back and admire all your hard work icon_exclaim.gif


    Last edited by JillAZ on Mon Feb 19, 2007 1:03 pm, edited 1 time in total
    * Pamela *
    Thu Feb 01, 2007 8:55 am
    Food.com Groupie
    icon_cool.gif Awesome plan Jill!!!! icon_biggrin.gif What a great idea to do al all chicken plan!! Thanks for sharing!
    rilee101
    Sat Feb 24, 2007 12:58 am
    Newbie "Fry Cook" Poster
    this is probably a really dumb question but do you cook all of the freezer meals like the chicken and breads etc..?? I am always alittle paraniod about freezing things and thawing them because I am afraid that they won't be as good. So what do you all think, are freezer meals good?? I am a full time college student and I try to make all the meals and snacks that we eat because I feel it is just healthier but geez ....this semester is kicking my butt. I just don't seem to have time to be Betty Crocker or Martha Stewart and I feel like I am cheating my son. I guess I just need some tips on freezing meals, snacks, and desserts or anything you all can think of.

    Thanks so much!!
    rilee101 icon_biggrin.gif icon_lol.gif
    redplaid huf
    Fri Apr 27, 2007 10:23 pm
    Regular "Line Cook" Poster
    i followed the mini plan today and I had some success, not total. Its not the plan's fault, just the way things worked out for me.

    this is only the second plan I have tried. I liked this one because it was small, a little bigger then the first one I did, yet smaller than a full month's worth. With this plan I really felt I was benefiting - I saved money because I only bought what I needed, I'll save time in the coming week.

    To save even more I chose to make some things from scratch like BBQ sauce (#62141), turned out great, and pizza dough, not so great. It was tough. I don't think I let it raise enough. I discovered this morning i was short one can of cream soup so i made a white sauce and put a chicken cube in it. That worked out fine but all this extra cooking made the process longer and more energy consuming - I'm talking about my energy. So I will think twice next time I think "oh, i'll just make that".

    I also discovered I forgot freezer bags and ketchup. I messaged my husband about them but he forgot on his way home so the dump recipes are still undone.

    So at the end of the day I have 3 recipes in the freezer, enough for at least 4 meals, maybe 5 (they're big for us), some chicken breasts still in the freezer (i bought them frozen) and one (the Calzones) in our tummies. (We had to eat something for supper)

    And what a big mess in the kitchen. I am lousy at cleaning while I cook. Any advise for that?

    The Calzones were not great. The pizza dough was tough, the filling was dry and I put to much cilanto in. If I do them again I'll use more liquid (stock from the crockpot) and sauce to make sure the chicken is very moist. I'll put more cheese in and something for crunch or texture variety, like green peppers. And less cilantro.

    We ate a bit of the broccoli pasta for lunch and it is great! I all most didn't have parm. cheese because it is so expense here but found the fresh grated, but dry kind on sale. That stuff usually has less flavour so I doubled it. I added sautéd, grated carrots that I cooked before adding the chicken and peppers to the pan and threw in some fresh, chopped basil at the end. Awesome!

    so a lot of lessons learned, meals in the freezer, more to be made tomorrow and at least 6-7 days of meals taken care of. AND my wonderful DH just finished cleaning up the kitchen. What do I have to complain about? nothing.

    thanks for the plan Jill!
    JillAZ
    Fri Apr 27, 2007 10:55 pm
    Forum Host
    You're welcome! I'm glad it worked for you. I've learned that if I want to make things from scratch such as pizza dough, etc, to do it the day before my cooking day. Makes the actual cooking day go much smoother. The dough could be kept in the fridge overnight no problem.
    MuddyMommaPottery
    Mon Apr 30, 2007 8:31 pm
    Food.com Groupie
    WOW!! i've jsut started to experiment w/ OAMC cooking and was having a hard time trying to figure out how to squeeze all that cooking into one day. i've just been cooking an extra batch or two a few nights a week when i make dinner and freezing the extras as i go. but these planse are great!! thanks so much for the step by step info, it's HUGE help! i can't wait to try my first plan. you guys rock!! icon_biggrin.gif
    redplaid huf
    Mon Apr 30, 2007 11:07 pm
    Regular "Line Cook" Poster
    JillAZ wrote:
    You're welcome! I'm glad it worked for you. I've learned that if I want to make things from scratch such as pizza dough, etc, to do it the day before my cooking day. Makes the actual cooking day go much smoother. The dough could be kept in the fridge overnight no problem.


    good advice. thanks Jill, next time i'll try that.

    kellie
    HeatherFeather
    Thu May 03, 2007 10:19 pm
    Food.com Groupie
    Wow this is such an incredible thread! I have been on my own trying to put together small OAMC type plans after being inspired by the tv show Quick Fix (which is kind of an OAWC concept, the W being week.

    I am looking forward to trying some of these plans out once I move and get settled..right now I am trying to use up food, not stock up. But what a wonderful concept! Thank you for sharing your ideas!
    dividend
    Sun May 13, 2007 6:24 pm
    Food.com Groupie
    I wanted to post my OAMC plan that I did over this last weekend. Everything I did was geared towards stocking my freezer with single servings, and I spread this over 2 days to make it easier.

    The recipes:
    A chicken fajita kit idea I had while I was at Costco the other day. You do it on a per chicken breast half, and you basically just cut it into small fajita sized peices, season it with your favorite seasoning mix, and flash freeze the seasoned meat peices. Then per pile of you meat, you cut up 1/2 each of green, red, yellow, and orange bell peppers, plus 1/2 an onion. I sealed kits of chicken plus veggies in two connected foodsaver bags. When I was done I had 8 kits, so I used 4 of each of the veggies and 8 chicken breast halves. Each kit makes 2-3 servings. Let me know if that doesn't make sense.
    Double batch of Potato Chip Chicken, with the chicken peices cut into fingers. When I make this for the freezer, I do a dip into seasoned flour, a dip into an egg wash, and then a dip into the chip coating, I find it adheres better.
    Double batch of Microwave Meatloaf.
    Double batch of Macaroni & Cheese.
    Meatballs for Spaghetti Sauce [freezer].

    So you need the ingredients for the above recipes, sheet pans and waxed paper for flash freezing, and a ton of foodsaver bags or freezer paper.

    So my order went like this, over two days, with long pauses while I waited for something to flash freeze.

    icon_arrow.gif Prep the chicken for the fajita kits and the potato chip chicken and let them flash freeze.
    icon_arrow.gif Make the meatloaves and the mac and cheese. Let them cool.
    icon_arrow.gif Chop all the peppers and onions for the fajita kits.
    icon_arrow.gif Bag the chicken fingers. I did them in packs of 5.
    icon_arrow.gif Bag the fajita kits. I made back to back food saver bags by sealing a large bag down the middle.
    icon_arrow.gif Divide the meatloaf and the mac and cheese into serving sizes, and flash freeze. I did 8 slices per meatloaf, and 8 wedges from each round mac and cheese.
    icon_arrow.gif Make the lasgagna. Let it cool.
    icon_arrow.gif Bag the meatloaf and the mac and cheese. Again, mine were done as single servings.
    icon_arrow.gif Divide the lasagna into 12 3X4 peices, and flash freeze.
    icon_arrow.gif Make the meatballs.
    icon_arrow.gif Bag the lasagna. Flash freeze the meatballs.
    icon_arrow.gif Seal the meatballs.
    icon_arrow.gif DONE! You have between 40 and 50 single servings in your freezer!

    I know it looks skimpy compared to some other plans, but what a lot of vacuum sealing! Plus this makes me feel so good. I keep wanting to open my freezer. I thought people might like to see a single person plan.
    Tish
    Sun May 13, 2007 8:51 pm
    Food.com Groupie
    Awesome! This is especially great for those people who need the 1-2 serving sizes. I like you kit idea. Thanks for posting icon_smile.gif
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