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    Lost? Site Map

    Once A Month Cooking Plans

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >>
    TasteTester
    Mon Feb 16, 2009 10:06 am
    Food.com Groupie
    bakedapple42 wrote:
    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 icon_smile.gif .

    What a good idea for freezing food without using up a lot of containers. I'd heard of OAMC before, but this is the first time I've stopped by. These meal plans are great!! For my first time making a meal plan, I'm going to start with Erindipity's Pork Mini-Session. All the recipes look so good and since it's a "mini-session" I think it will be a good starter plan for my first time at cooking and freezing lots of meals. Wish me luck icon_wink.gif
    Tish
    Mon Feb 16, 2009 11:53 am
    Food.com Groupie
    Welcome TasteTester! We have tons of freezable recipes to choose from icon_smile.gif Hope to see you here more...and please feel free to ask questions!
    TasteTester
    Mon Feb 16, 2009 12:23 pm
    Food.com Groupie
    Tish wrote:
    Welcome TasteTester! We have tons of freezable recipes to choose from icon_smile.gif Hope to see you here more...and please feel free to ask questions!


    Hi, Tish!! Since you offered, I do have one question. From Erindipity's Pork Mini-Session, I making Pork Souvlaki, #32596. It calls for a tzatziki sauce and I'll be making my recipe, which is Greek Tzatziki Sauce, #257413. Since it takes a few hours from start to finish, I'm wondering if this is something that I could make ahead and freeze.

    Thanks for your welcome!
    Tish
    Mon Feb 16, 2009 3:31 pm
    Food.com Groupie
    I wouldn't personally want to freeze Tzatziki in general. It has in it two components that tend to separate and I'm not sure that they will mix in exactly as you would like. If you are going to make it anyway, I would freeze a small amount to test before freezing a whole batch. HTH icon_smile.gif
    Erindipity
    Mon Feb 16, 2009 5:19 pm
    Forum Host
    Tish wrote:
    I wouldn't personally want to freeze Tzatziki in general. It has in it two components that tend to separate and I'm not sure that they will mix in exactly as you would like. If you are going to make it anyway, I would freeze a small amount to test before freezing a whole batch. HTH icon_smile.gif


    I usually have Tzatziki in my fridge, if I don't, then I make it fresh. I agree with Tish, it is unlikely to freeze well.
    JeriBinNC
    Fri May 29, 2009 5:14 pm
    Experienced "Head Chef" Poster
    This isn't going to be laid out as organized as some of you wonderful folks, but here goes anyway! icon_wink.gif I have 2 jobs and am a full-time student, so it's hard to find large blocks of time--even enough for a mini-session. I needed to do something that I could break into smaller chunks as I could fit it in. As luck would have it, my grocery store just had chicken breasts on sale for 87 cents a pound, so I decided to do a mini-plan based almost completely on cooked, shredded chicken. Most of it is just mix and freeze (or can be). This is how I did it over the course of 3 days, but of course, adjust for your own schedule.

    Jeri's Mix-and-Freeze Chicken Mini Plan

    Day One:
    All-Purpose Crock Pot Chicken (I used 9 lbs of chicken)
    Crock Pot Chicken Taco Meat (I used 3 lbs of chicken)

    I put these in the crockpot in the morning. By the time I got home about 10 hours later, they were ready to debone and shred. That was all I had time to do that day (that's a lot of chicken to shred, but it's really easy when you cook it that long).

    Day Two:
    Using All-Purpose Crock Pot Chicken, make:
    The Ultimate Chicken Cozumel (mix and freeze)
    Chicken Cordon Bleu Casserole (Oamc) (mix and freeze)
    Kristi's Chicken Noodle Casserole (this is the only recipe that required any cooking)

    Using Crock Pot Chicken Taco Meat, make:
    Chicken Enchilada Casserole (mix and freeze)
    Oven-Fried Chicken Chimichangas (mix and freeze filling, or go ahead and make into chimichangas)
    Cheese and Chicken Enchiladas (OAMC) (mix and freeze filling, or go ahead and make into enchiladas)

    (If you have any Crock Pot Chicken Taco Meat left, just freeze it by itself in a little of the broth. Sadly, I used all mine.)

    I went ahead and made my chimichangas and enchiladas and put them in to flash-freeze. At that point, I had to stop due to no more freezer space! I also then took out my frozen spinach to thaw in the fridge for the next day.

    Day Three:
    Put chimichangas and enchiladas into bags to free up some space!
    Easy Chicken Egg Rolls (mix and freeze filling, or go ahead and make into egg rolls)
    Bow Tie Casserole (mix and freeze)
    Chicken and Broccoli Pasta With Pesto (mix and freeze)

    I put on the pasta water while I was cooking the egg roll filling. I ended up making 14 egg rolls and froze another quart of the filling.

    I used the same water to cook both kinds of pasta (separately, of course). It just saved time, rather than waiting for the big pasta pot to heat up again!

    I had also planned to make some chicken fried rice with the last of the All-Purpose Crock Pot Chicken, but I ran out of freezer space. I made some chicken salad instead, since we can just eat that tonight.

    This really seemed pretty effortless, spreading it out like this and using such easy recipes. Because there's just 2 of us, most recipes gave me at least 2 dinners' worth of food, so I got 18 meals out of this plan, not counting the chicken salad for tonight! I hope someone else can use this plan or get some inspiration from it like I've gotten from all of you!

    Jeri
    JillAZ
    Fri May 29, 2009 6:09 pm
    Forum Host
    Great Job! Thanks for posting your plan and the experience. I know it helps a lot of people when they can hear how the actual cooking of the plan works out.
    Tish
    Sat May 30, 2009 11:39 pm
    Food.com Groupie
    Thanks for the plan! We really appreciate anyone taking the time to type this all in icon_smile.gif
    lazy gourmet
    Fri Jun 12, 2009 8:04 pm
    Food.com Groupie
    I'd really like to try this...I just read a book on it, and love the "mini sessions" posted here. Does anyone have a random mix-it-up mini session that includes beef, chicken and pork?
    Erindipity
    Sun Jun 14, 2009 10:52 pm
    Forum Host
    Most mini sessions focus on a single protein source. This allows you to complete them faster and will less work. I don't know that I have ever seen one with several types of meat before, but if you have some recipes you would like to try, we can help you develop a mini session.
    Rottmom
    Mon Jun 15, 2009 10:37 am
    Food.com Groupie
    WOW. Some of you have such great organizational skills! You all inspired me to try OAMC cooking. I have never done anything like this before, but was intrigued. I wanted to make my own menu based on my and DH’s tastes and preferences, incorporating chicken, beef and pork. This menu is not as extensive as some, but it was a good starting point for me. I hope it’s helpful to some of you as well!

    Dump Swiss Steak (Oamc)
    Pineapple Ham Steaks (Oamc)
    OAMC Chicken Fajita Kits
    Spiced Citrus Dump Chicken
    Honey-Soy Glazed Pork Chops
    Mexican Stuffed Shells (Oamc)
    Make-Ahead Twice-Baked Potatoes
    Ultimate Chicken Fingers


    icon_arrow.gif Before you start, thoroughly read each recipe.
    icon_arrow.gif 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 so you have space for your groceries.
    icon_arrow.gif Check off items on your shopping list.
    icon_arrow.gif Print updated list and go shopping.
    icon_arrow.gif Follow the Prep List to get any tasks done ahead of time that you can.
    icon_arrow.gif On your Big Cooking Day, follow the Instructions to easily and quickly get your dishes prepared and in the freezer.

    You will need:
    1 9x12” baking pan
    1 9x9 baking pan
    Gallon size Ziploc bags
    Quart size Ziploc bags
    Aluminum foil
    Saran wrap
    Wax paper (optional)
    2 large cookie sheets for flash freezing
    1 large pot
    2 large skillets
    Colander
    Mixer or potato masher

    Helpful but not necessary:
    Mini food chopper/processor

    Prep work:
    • Chop onion for Mexican Stuffed Shells Mexican Stuffed Shells (Oamc), Dump Swiss Steak Dump Swiss Steak (Oamc). and onions and peppers for OAMC Fajita Kits OAMC Chicken Fajita Kits.
    • Cut up chicken for OAMC Fajita Kits OAMC Chicken Fajita Kits .
    • Combine spices and cornstarch for OAMC Fajita Kits OAMC Chicken Fajita Kits .
    • Juice your citrus fruits for Citrus Dump Chicken Spiced Citrus Dump Chicken .
    • Combine Bisquick and spices for Ultimate Chicken Fingers Ultimate Chicken Fingers .
    • Cut beef into portion sized pieces for Dump Swiss Steak (Oamc)


    Big Cooking Day:

    1) In large skillet, brown ground beef (or turkey) for Mexican Stuffed Shells (Oamc) then follow steps 2 & 3. Boil pasta shells in large pot until done; drain in colander. Line 9 x 12” (and 9x9" pan, if you have extra shells) baking pan with foil, spray with nonstick spray and assemble shells per steps 4, 5 and 6. Cover with foil and freeze. When frozen, remove foil and entree from pan and place in large Ziploc bags.
    2) For Make-Ahead Twice-Baked Potatoes, heat oven to 350 and prep potatoes per steps 2-7.
    3) In a bowl, combine dry seasoning ingredients for OAMC Chicken Fajita Kits . In a large skillet, sauté pre-cut onions and peppers as directed. Cool and divide into 3 quart-size Ziplocs. In second large skillet, brown pre-cut chicken and season with your seasoning mix. Cool and divide into 3 quart-size Ziploc bags. Follow steps 4-6 then place into gallon size Ziploc bags.
    4) For Ultimate Chicken Fingers , lightly beat one egg. Dip chicken tenders into the egg then into a Ziploc containing pre-mixed Bisquick/spice blend. Place tenders on nonstick cookie sheet to freeze, per step 5. When frozen, remove from cookie sheets and place into Ziploc bags.
    5) Mix Make-Ahead Twice-Baked Potatoes potato filling per step 8 and refrigerate until ready to use. Once the potatoes are done baking, remove from oven, cut open per step 9 and allow to cool a bit. Scoop out potatoes per step 10, continue with steps 11-16, then freeze as directed in step 18.
    6) For Honey-Soy Glazed Pork Chops I adapted this to suit OAMC cooking. Simply combine all ingredients in a large Ziploc bag and freeze. You do not need to cook the chops first.
    7) For Pineapple Ham Steaks (Oamc) mix all ingredients and place into large Ziploc bag with ham steaks; freeze.
    8 ) For Spiced Citrus Dump Chicken combine your pre-squeezed juices, the seasonings and olive oil in a large Ziploc bag. Add your chicken pieces and freeze.
    9) For Dump Swiss Steak (Oamc) combine all ingredients in a large Ziploc bag (I added extra tomatoes and onions, because we like them); freeze.


    Labels for Recipes


    179257 Ultimate Chicken Fingers From frozen, bake at 350, 15-20 minutes per side.

    243762 OAMC Chicken Fajita Kits In skillet, heat chicken in oil until defrosted and warm. Add veggies and cooke for 5 minutes or until hot. Defrost tortillas in microwave for 30 seconds if needed. Sppn cheese, salsa, meat and veggies on tortilla. Serve with any additional desired garnish and enjoy!

    57062 Make-Ahead Twice-Baked Potatoes From frozen: heat oven to 350 F. Place potatoes on baking sheet and loosely cover with foil. Bake about 45 minutes then uncover and bake another 15 minutes or until potatoes are hot. In a big hurry: Potatoes can be completely heated from frozen state in the microwave, heating them until hot. OR they can be defrosted in the microwave and reheated, uncoverd, in a 350 F oven for 15-20 minutes or until hot.

    57772 Mexican Stuffed Shells (Oamc) Defrost overnight and bake at 350 F for 30 minutes. Or cook from fozen for 2 hours at 300 F.

    52990 Honey-Soy Glazed Pork Chops Thaw and place on grill or sauté in pan until done.

    176508 Pineapple Ham Steaks (Oamc) Allow ham to thaw in the refrigerator. Remove ham steaks from marinade and discard marinade. Grill steaks until done.
    182179 Spiced Citrus Dump Chicken Take the bag out of the freezer the night before, make sure the bag is sealed completely. For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done. On the grill: cook over medium heat until juices run clear.
    219112 Dump Swiss Steak (Oamc) Transfer to baking dish, Bake covered at 350 for 1 ½ hours.Serve over mashed potatoes.

    And WHEW! That’s it! Sit back and relax knowing you have some yummy meals in the freezer for your busy evenings. icon_smile.gif
    If there are any obvious errors in my plan, let me know and I will correct it. Thanks!


    Last edited by Rottmom on Mon Jun 15, 2009 11:37 am, edited 1 time in total
    Tish
    Mon Jun 15, 2009 10:50 am
    Food.com Groupie
    Awesome, thanks for sharing icon_smile.gif !
    JillAZ
    Mon Jun 15, 2009 1:00 pm
    Forum Host
    That's terrific! Thanks for taking the time to type this out.
    lazy gourmet
    Mon Jun 15, 2009 1:33 pm
    Food.com Groupie
    Erindipity wrote:
    Most mini sessions focus on a single protein source. This allows you to complete them faster and will less work. I don't know that I have ever seen one with several types of meat before, but if you have some recipes you would like to try, we can help you develop a mini session.


    Thanks! I need to work through some of the food in my freezer first - I think I might try the chicken mini first (since that's what I tend to eat the most of) and get my feet wet.
    2ChinaGirls
    Wed Aug 19, 2009 7:25 pm
    Food.com Groupie
    Not really a plan, but a very mini-session. Name brand chicken breast (bone in, skin on) was on sale for 99 cents a pound (a price unheard of here in Northern Calif.) I bought 20 pounds. That happened Monday.

    Yesterday I put 6 pounds (probably 5 or so after boning and skinning) into the crock pot and made Green Chile Chicken.

    The rest, in batches, went into the oven for about 45 minutes (these were HUGE breasts) with a little bit of olive oil and season salt. After some cooling de-skinned and de-boned and shredded the meat.

    Total output for $20.

    * Green chile chicken: Dinner last night plus 3 quart bags
    * Seven quart bags of beautiful boneless, skinless white meat for easy meal prep.
    * Enough bones to make probably 8 cups of stock..that's tomorrow

    Woo Hoo!!!
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