Once A Month Cooking Plans

[Tish]

[quote="Chef #902447"]I am so excited to do this again. I did it a few years ago, but the recipes I used were from an old book and I was not too impressed. Does anyone have any last minute pointers before I begin next week?[/quote]Post in a new thread and we will see what we can do for you!

[Erindipity]

I just made the following pork mini session and wanted to add it.

Recipes:
Southwest Pork & Green Chili Casserole
Chicken With Wild Mushrooms and Balsamic Cream Sauce (used pork chops rather than chicken)
Ww Verde Pork
Tequila Pork Chile Verde
Whiskey - Flavored Pork Chops
Pork Souvlaki
Witches Brew Marinade
Ww Verde Pork
Slow-Cooked Tuscan Pork With White Beans

INSTRUCTIONS:
Read everything before you go start, even the recipes!
Add each recipe to your Shopping List. Look over the Grocery List and check your own pantry for anything you might already have. Clean out the fridge too. It will help you to take inventory of what's inside and give you a place for all those groceries!
Check off items on your shopping list.
Print updated list. Go shopping!!
Follow the Prep List to get any tasks done ahead of time that you can. This will make your big cooking day go very smooth and quick!
On your Big Cooking Day, follow the Instructions to easily and quickly get your dishes prepared and in the freezer!

You will need:
Sauté pan
cooking spray
large mixing bowl
1 gallon zip top freezer bags
2 gallon zip top freezer bags (for double bagging)
quart or pint zip top freezer bags


Appliances:
A Food Processor will speed up cheese grating and chopping.

PREP WORK LIST
Sometime before your Big Cooking Day, finish these tasks:
**TIP** placing prepped items in Ziploc bags will cut down on dishes you’ll need to wash. Make sure to label the bag with the ingredient, amount, and recipe it will be used for! Then on the Big Cooking day, you can just dump the pre-measured ingredients in with the rest of the ingredients!

black beans – 15 oz drained and rinsed (Southwest Pork & Green Chili Casserole)
Corn – 1 c thawed (Southwest Pork & Green Chili Casserole)

Mexican blend cheese – 1 c shredded (Southwest Pork & Green Chili Casserole)

Cilantro – ¼ c chopped (Tequila Pork Chile Verde)
Garlic (approx 14 cloves) – 2 cloves chopped (Chicken With Wild Mushrooms and Balsamic Cream Sauce), 4 cloves smashed (Pork Souvlaki), 8 cloves minced (Slow-Cooked Tuscan Pork With White Beans)
Green onion – ½ c thinly sliced (Tequila Pork Chile Verde)
Jalapeno – 1 seeded and chopped (Tequila Pork Chile Verde)
Lemon (approx 2) – ¼ c juiced (Pork Souvlaki), ¼ c juiced (Witches Brew Marinade)
Mushrooms – 36 sliced (Chicken With Wild Mushrooms and Balsamic Cream Sauce), 8 oz sliced (Whiskey - Flavored Pork Chops)
Navy beans – 2 c soaked (Slow-Cooked Tuscan Pork With White Beans)
Onion – ½ c chopped (Whiskey - Flavored Pork Chops)
Parsley ¼ c chopped (Chicken With Wild Mushrooms and Balsamic Cream Sauce)
Sage – 1 T minced (Slow-Cooked Tuscan Pork With White Beans)
Shallots – 2 thinly sliced (Chicken With Wild Mushrooms and Balsamic Cream Sauce)
Thyme – 1 T chopped (Chicken With Wild Mushrooms and Balsamic Cream Sauce)
Tomatillos – 12 oz coarsely chopped (Tequila Pork Chile Verde)

Pork tenderloin – 1 lb cut into ¾ inch cubes (Tequila Pork Chile Verde)

Big Cooking Day
1. Tequila Pork Chile Verde – complete steps 1 -4.
2. Stir in tomatillos, broth, chiles, and jalapeno. Remove from heat and allow to cool.
3. Place onions, cilantro, tequila and salt in a small zip top bag.
4. Once pork mixture is cool place in a zip top bag.
5. Place both bags in a large bag labeled with instructions.
6. Southwest Pork & Green Chili Casserole – Complete steps 1 and 2.
7. Place cheese in a small zip top bag.
8. Once pork mixture is cool place in a zip top bag.
9. Place both bags in a large zip top bag labeled with instructions.
10. Chicken With Wild Mushrooms and Balsamic Cream Sauce – place pork chops in a large zip top bag.
11. Place mushrooms in zip top bag.
12. Place shallots, garlic and thyme in a zip top bag.
13. Place stock, balsamic vinegar and cream in a zip top bag.
14. Place parsley in zip top bag.
15. Place all bags in a large zip top bag labeled with instructions.
16. Whiskey - Flavored Pork Chops – complete steps 1 and 2.
17. Place pork in zip top bag.
18. Place sauce in zip top bag.
19. Saute mushrooms and onions in a small amount of oil.
20. Add whiskey and cook 1 minute.
21. Cool and place in a zip top bag.
22. Place all bags in a larger zip top bag labeled with instructions.
23. Pork Souvlaki – complete steps 1-4.
24. Place in zip top bag labeled with instructions.
25. Witches Brew Marinade – Mix all ingredients.
26. Place over pork in zip top bag labeled with instructions.
27. Ww Verde Pork – Mix all ingredients in zip top bag labeled with instructions, seal.
28. Slow-Cooked Tuscan Pork With White Beans– Drain beans.
29. Place beans, 1 t sage, 1 t salt, 5 cloves garlic and bay leaves in a zip top bag, seal.
30. Mix 2 t sage, 1 t salt, fennel seeds and remaining garlic. Rub over pork.
31. Place pork in zip top bag and seal.
32. Place both bags in a larger zip top bag labeled with instructions.

Labels for Recipes

255100 – Tequila Pork Chile Verde
Thaw. Place mixture in a large pot. Bring to a boil. Cook 8 minutes or until tomatillos are tender. Stir in onion mixture and tequila. Season with salt. Simmer 1 minute.

169600 – Southwest Pork & Green Chili Casserole
Thaw. Place mixture in greased baking dish. Bake 350 for 30 minutes or until bubbly. Sprinkle with cheese and let stand until cheese is melted.

190426 – Pork with Mushrooms and Balsamic Cream Sauce
Thaw. Brown chops in a small amount of olive oil. Remove from pan. Add 2 T butter and sauté mushrooms until brown. Season with salt and pepper than add shallot mixture. Cook stirring occasionally until shallots are wilted. Sprinkle with 2 T flour and cook 2 minutes more. Whisk in cream mixture. Turn heat to high and simmer for 2 minutes or until thickened. Return chops. Add parsley. Serve over orzo.

36742 – Whiskey – Flavored Pork Chops
Thaw. Place pork, mushrooms and sauce in greased baking dish. Bake 350 until done.



39526 – Pork Souvlaki
Thaw. Thread on skewers. Grill. Serve with pita bread and tzatziki.

16842 – Witches Brew Marinade.
Thaw. Grill

245827 – WW Verde Pork
Thaw. Cook in crock pot until done. Shred.

167105 – Slow-Cooked Tuscan Pork with White Beans
Thaw. Place beans, pork and 4 c water in slow cooker. Cook on high 8 hours. Pull pork apart into chunks and serve with bean mixture.

[Erindipity]

Mini Session for Chicken Dump and Kit Recipes
This is a very easy mini session and will take less than 2 hours with clean up.

Recipes:

Honey Sesame Dump Chicken - OAMC
Baked Honey Mustard Chicken
Herb-Wine "dump" Chicken (Oamc)
Sweet and Spicy Herbed Chicken
Creole Dump Chicken
Golden Honey Chicken
Chicken Bruschetta Casserole OAMC
Sangria Chicken
Monteray Chicken Freezer Dinner Kit

INSTRUCTIONS:
Read everything before you go start, even the recipes!
Add each recipe to your Shopping List. Look over the Grocery List and check your own pantry for anything you might already have. Clean out the fridge too. It will help you to take inventory of what's inside and give you a place for all those groceries!
Check off items on your shopping list.
Print updated list. Go shopping!!
Follow the Prep List to get any tasks done ahead of time that you can. This will make your big cooking day go very smooth and quick!
On your Big Cooking Day, follow the Instructions to easily and quickly get your dishes prepared and in the freezer!

You will need:
cooking spray
large mixing bowl
1 gallon zip top freezer bags
2 gallon zip top freezer bags (for double bagging)
quart or pint zip top freezer bags


Appliances:
A Food Processor will speed up cheese grating and chopping.

PREP WORK LIST
Sometime before your Big Cooking Day, finish these tasks:
**TIP** placing prepped items in Ziploc bags will cut down on dishes you’ll need to wash. Make sure to label the bag with the ingredient, amount, and recipe it will be used for! Then on the Big Cooking day, you can just dump the pre-measured ingredients in with the rest of the ingredients!

basil – ½ t chopped (Herb-Wine "dump" Chicken (Oamc))
Bell pepper (approx 1) – ¼ c chopped (Creole Dump Chicken), 1 c chopped (Monteray Chicken Freezer Dinner Kit)
Cilantro – 2 T chopped (Sangria Chicken)
Garlic minced (approx 21) – 1 T (recipe 307183), 1 clove (recipe 240528), 2 cloves (Golden Honey Chicken), 2 T (recipe 308174)
Garlic crushed (4 cloves) – 2 cloves (Honey Sesame Dump Chicken - OAMC), (2 cloves Herb-Wine "dump" Chicken (Oamc))
Green onions – 2 T chopped
Lemon juice (approx 2) – 1 T (Baked Honey Mustard Chicken), 1/3 c (Sangria Chicken)
Lemon – ½ lemon thinky sliced (Herb-Wine "dump" Chicken (Oamc))
Lemon peel – 1 T grated (Sangria Chicken)
Onion (approx 1 large or 2-3 small) – ¼ c chopped (Creole Dump Chicken), 1 c chopped (Monteray Chicken Freezer Dinner Kit)
Orange juice – 1/3 c (Sangria Chicken)
Orange peel – 1 T grated (Sangria Chicken)
Parsley – 2 T chopped (182173)
Thyme – 1 t chopped (Herb-Wine "dump" Chicken (Oamc))

Monterey Jack – 1 c shredded (Monteray Chicken Freezer Dinner Kit)
Mozzarella – 2 c shredded (Chicken Bruschetta Casserole OAMC)

Chicken – 1 ½ lb cut into 1 inch chunks (Chicken Bruschetta Casserole OAMC)


Big Cooking Day
1. Prepare sauce for Baked Honey Mustard Chicken and allow to cool.
2. Place chicken in ziptop bag.
3. Set sauce and chicken aside until sauce has cooled slightly.
4. Place sauce in ziptop bag.
5. Store both bags in larger bag labeled with instructions.
6. Place chicken for Chicken Bruschetta Casserole OAMC in a quart zip top bag.
7. Place basil, salt, pepper, and cheese for Chicken Bruschetta Casserole OAMC in a quart size bag, shake, and seal.
8. Place stuffing, pepper and Italian seasoning for Chicken Bruschetta Casserole OAMC in a quart size bag, seal.
9. Place diced tomatoes, garlic and bouillon for Chicken Bruschetta Casserole OAMC in a quart size bag, seal.
10. Place all ingredients in a large freezer bag labeled with instructions.
11. Place all ingredients for Creole Dump Chicken in a zip top bag labeled with instructions.
12. Place all ingredients for Golden Honey Chicken in a zip top bag labeled with instructions.
13. Place all ingredients for Honey Sesame Dump Chicken - OAMC in a zip top bag labeled with instructions.
14. Place all ingredients for Herb-Wine "dump" Chicken (Oamc) in a zip top bag labeled with instructions.
15. Place chicken, olive oil and paprika for Monteray Chicken Freezer Dinner Kit in a zip top bag.
16. Seal the bag and massage chicken to coat well with paprika.
17. Place onions, peppers and garlic for Monteray Chicken Freezer Dinner Kit in a zip top bag and seal.
18. Place tomatoes and broth for Monteray Chicken Freezer Dinner Kit in a zip top bag and seal.
19. Place rice for Monteray Chicken Freezer Dinner Kit in a zip top bag and seal.
20. Place cheese for Monteray Chicken Freezer Dinner Kit in a zip top bag and seal.
21. Place all bags in a large freezer bag labeled with instructions.
22. Place all ingredients for Sangria Chicken in a zip top bag labeled with instructions.
23. Place all ingredients except sesame seeds for Sweet and Spicy Herbed Chicken in a zip top bag and seal.
24. Place sesame seeds in a small zip top bag and seal.
25. Place both bags in a larger bag labeled with instructions.


Labels for Recipes

158453 – Baked Honey Mustard Chicken
Thaw. Place all ingredients in a shallow baking dish. Bake at 325 until done; basing chicken occasionally.

307183 – Chicken Bruschetta Casserole OAMC
Thaw. Place chicken in bottom of casserole dish. Sprinkle with the cheese mixture. Combine stuffing and tomato mixture and layer over chicken and cheese. Bake 400 for 30-40 minutes.

204528 – Creole Dump Chicken
Thaw. Bake 350 until done.

256429 – Golden Honey Chicken
Thaw. Bake 375 until done.

107353 – Honey Sesame Dump Chicken – OAMC
Thaw. Bake 350 until done.

182173 – Herb-Wine “dump” Chicken (OAMC)
Thaw. Bake 350 until done or if preferred cook on the grill.
308174 – Monteray Chicken Freezer Dinner Kit
Thaw. Heat oil in a skillet. Add chicken and sauté until golden brown on both sides. Transfer to a plate and keep warm. Stir in onions peppers and garlic. Cook until tender being careful not to burn the garlic. Add in tomatoes and chicken broth. Bring to a boil. Stir in rice, return chicken to pan. Cover and reduce to warm or low. Cook until rice is done, about 5 minutes. Sprinkle with cheese and cover until cheese melts.

307948 – Sangria Chicken
Thaw. Lightly grease a rack in a shallow pan with oil. Remove chicken from marinade and place on the rack. Bake 375 until done. Boil reserved marinade 5-10 minutes. Brush chicken with marinade.

202272 – Sweet and Spicy Herbed Chicken
Thaw. Place chicken in medium baking dish coated with olive oil mixture or cooking spray. Place chicken and marinade in pan. Sprinkle with sesame seeds if desired. Bake 375 basking with olive oil mixture until done. Serve over rice with remaining olive oil mixture.

thanks everyone for the awesome ideas. I stumbled up on this site and am in awe of all that you guys do. I am going to tempt to plan this week to do a mini session next weekend.

[Nana Lee]

I will be going in for knee replacement surgery on Oct 16th and, since, I live alone, I thought I might make several meals to freeze in individual packets. It's taken me about a week to decide what to make. Then another week to decipher the shopping list!
I checked to see what I had on hand and crossed that off the list. Now I have to do a BIG shopping for the ingredients. This I will do on Sat(Oct 4th),
The big thing is I've never done OAMC cooking before. And since I cannot do an all day cooking session(can't stand more than 5 or 10 mins at a time). I usually sit on a student rolling chair to do my prep and cooking.
Would someone give me an idea how I can handle these recipes to get it all done before the 15th?
These are my choices:
Slow Cooker Barbecued Pork Ribs (6)
Ruzicka Chicken ( 8 )
Kittencal's Stuffed Potatoes (Oamc, Freezer Method) (10)
Super Easy Working Mom's Manicotti ( 8 )
White Creme De Cacao Ricotta Pie (12)
Baked Chicken Tenders (6)
Make Ahead Breakfast Sandwiches (16)
Hearty Split Pea Soup (6)
This has to feed me through December. However, I will be in the hospital about 5 days, then into rehab for about a week. So I won't need my meals until about the beginning of November.
Think it's to much? Too little? Too ambitious?
I'll probably have a homemaker to shop for veggies and perishable during that period.
TIA
Lee

ETA: Gives me 26 dinners, 16 brkfsts, 12 desserts, 6 soups, 10 stuffed pots(dinner? side?)
Guess I don't have enough.
I'll add 2 of my own recipe favs: steak and gravy( for over rice or mashed pots) and my meat sauce for pasta.

[bakedapple42]

Great ideas and menus, everyone!
Can anyone suggest freezable recipes for Pork Loin?
Our local store has a really good sale on whole boneless pork loins (they are really big) & I'd like to get a few and make a lot of different meals from them.

[Tish]

Look in this cookbook...although there are a lot of ham, I have some in here for pork loin too
Left Over Creations! Pork

[dianegrapegrower]

When I get a buy on pork loin - and they can be great deals - I like to cut a number of chops from the center. Makes for very nice boneless chops, and I can cut them to the thickness we like. I rub with different spice mixtures (Cajun, Thai, etc) and freeze in meal-sized amounts. After thawing, they're already for grilling. (I'm in So. Cal., so can grill year round - sorry if you're up to your eyes in snow)

Diane

[bakedapple42]

dianegrapegrower wrote:
When I get a buy on pork loin - and they can be great deals - I like to cut a number of chops from the center. Makes for very nice boneless chops, and I can cut them to the thickness we like. I rub with different spice mixtures (Cajun, Thai, etc) and freeze in meal-sized amounts. After thawing, they're already for grilling. (I'm in So. Cal., so can grill year round - sorry if you're up to your eyes in snow)

Diane

Various dry spice rubs for boneless pork loin chops sounds great. I can broil them in the oven, but we New Englanders have been known to grill out on our snow-covered decks from time-to-time.
We really got a lot of snow before Christmas, but the weather has changed & now its warm & rainy. Tomorrow is supposed gto be sunny & cold. Samuel Clemens (Mark Twain) used to say: "one of the brightest gems in the New England weather is the dazzling uncertainty of it."

[bakedapple42]

Tish wrote:
Look in this cookbook...although there are a lot of ham, I have some in here for pork loin too
Left Over Creations! Pork

Thanks, Trish, there are definitely some recipes I can use in that cookbook.
I searched a little and found another one that looks good also:
"Glazed Pork Loin Roast"

[Chef #1118864]

After reading the posts on this forum, I am very interested in doing a mini OAMC plan. My question concerns containers. What suggestions do you all have for appropriate containers. I do have a seal a meal and use it currently to seal meats. What I am not sure of though is what is the best container to freeze casseroles and liquids.

Thanks for your help.

[Tish]

I like to freeze mine in the dish I would bake it in, then pop it out and freeze with my bag sealer. It works out great because you can then pull it out and thaw then cook. Depending on the recipe you can also just bag and flatten in a bag, then thaw and dump into the baking dish. HTH

[Erindipity]

I like to do everything I can in ziplock bags. I find they take up less space in my freezer. I use them for all liquids and pretty much any casserole that isn't layered (i.e. lasagna). For layered casseroles, I use aluminum pans.

[bakedapple42]

Erindipity wrote:
I like to do everything I can in ziplock bags. I find they take up less space in my freezer. I use them for all liquids and pretty much any casserole that isn't layered (i.e. lasagna). For layered casseroles, I use aluminum pans.

I freeze layered entrees in the pan that I'll be cooking it in later. I just layer the pan with parchment paper, plastic wrap, or foil then lay in my ingredients & freeze. When frozen I just pop the whole thing out and place the frozen entree in a ziploc bag or vacuum seal it & store back in the freezer. This frees up my pans. When I want to defrost something to cook, I remove the frozen entree from the plastic, place it back in the pan I'll be cooking it in, defrost it, and bake .

[bneill]

i love this forum! ive got so many ideas, im gonna do cooking ahead for me and my finace, for 14 days. for him io freeze in ziploc's for me im very organized and on ww, so i found me some plastic microwavable takeout containers and can be frozen for a big case really cheap,about 12 cents a piece.im still using the system you guys use on here just freezing mune different,i even redid the labers with recipe info and space for my ww points.
cant wait to start doing this..

also any ideals on a oamc plan that good recipes,but cheap and healthy.