Once A Month Mom

FULL Menu Instructions: TRADITIONAL January 2011 Menu

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Recipes

Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.

Instructions

  • Chicken, boneless – 25.5 pounds used – it can be frozen beforehand if handled properly (Buffalo French Bread Pizzas, Buffalo Chicken Shepherd’s Pie, Spiced Honey Lemon Chicken, Lemon Rosemary Chicken, Buffalo Chicken Chili).
  • Chicken, drumettes – 8 pounds – it can be frozen beforehand if handled properly (Baked Buffalo Wings)
  • Beef Pot Roast – 8 pounds and it can be frozen beforehand if handled properly but not recommended based on quality. (Beef Pot Roast)
  • Beef Sirloin or Round Steak – 10 pounds and it can be frozen beforehand if handled properly but not recommended based on quality. (Tangy Beef Stroganoff, Oven Country Steak)
  • Note: You will need 4 slow cookers for this menu.

Thaw (in refrigerator)

  • 14 lbs of chicken

Night Before:

  • Place 11.5 lbs of boneless chicken into 2 slow cookers, add 1 cup of water to each and cook for approximately 8 hours on low or until chicken is cooked through.
  • Place 4 lbs of Beef Sirloin or Round steak in 1 slow cooker, add 1 cup of water or beef broth and cook for approximately 8 hours on low or until beef is cooked through.
  • Optional (but HIGHLY recommended) – chop up all vegetables, pound 8 pounds of chicken for Spiced Honey Lemon Chicken, wash 16 medium potatoes, pierce and cover in foil and ready for baking.

Notes:
This menu requires the use of THREE 6 quart slow cookers.

Day of:

Person
 What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

  • Indicated in order for most efficiency
    1. Onions, Yellow diced = 9 med (~11 cups)**
    2. Garlic, minced (if not purchased that way) = 74 cloves**
    3. Celery, diced = 30 ribs (~20 cups)**
    4. Carrots, diced = 24 medium (~9 cups)**
    5. Green Onions, sliced = 1 bunches (~1 cups)
    6. Mushrooms, sliced = 2 lbs (~9 cups)**
    7. French Bread Loaves, halved horizontally & vertically = 4 loaves
    8. Pears, diced = 6 medium (~6 cups)
    9. Roasted Red Peppers, diced = 8 ounces (~.5 cups)
    10. Lemon, zested BEFORE JUICING = 14 medium (~1.75cups)
    11. Lemon, squeezed for juice = 14 medium (~3.5cups)
    12. Cilantro, chopped = .5 bunch**
    13. Broccoli, florets = 12 heads (~12 cups)
    14. Butternut Squash, peeled, seeded, and cut into small pieces = 4
    15. Cauliflower, diced = 4 heads (~16 cups)
    16. Cherry Tomatoes, halved = 4 pints
    17. Ginger Root, peeled and shredded = 4 inches (~4T)
    18. Potatoes, peeled & diced = 24 med
    19. Potatoes, washed
    1. Chicken, cooked & diced = 11.5 lbs (~13 cups)**

    2. Can’t be chopped until morning of because they are still cooking . . .
A Preheat oven to 400 degrees.
A Start slow cookers with the following:

  • 1 (6 quart) – Slow Cooker Pear Oatmeal
  • 2 (6 quart) – Butternut Squash & Kale Minestrone
B Prepare (If you didn’t do the night before) Potatoes (Broccoli & Cheese Twice Baked Potatoes) for oven. Bake at 400 degrees for 1 hour.
A Start 2 stockpots of water boiling. Boil potatoes for Buffalo Chicken Shepherd’s Pie
B While Potatoes (Broccoli & Cheese Twice Baked Potatoes) are baking, prepare Breakfast Taquitos for oven.
B When Potatoes (Broccoli & Cheese Twice Baked Potatoes) are done baking, set aside to cool. Increase heat on oven to 425 degrees.
A Start sauce cooking (Broccoli & Cauliflower Bake). Start broccoli & cauliflower steaming for Broccoli & Cauliflower Bake while waiting on it to thicken.
A Assemble Broccoli & Cauliflower Bake.
B Bake Breakfast Taquitos for 15 minutes.
B While Breakfast Taquitos are baking, prepare Loaf Crust (French Bread Pizzas) for oven.
A Prepare and assemble Buffalo Chicken Shephard’s Pie.
B When the Breakfast Taquitos are done baking, set them aside to cool.
B Bake Loaf Crust (French Bread Pizzas) for 5 minutes, be careful not to overcook or burn.
A Prepare and assemble Beef Stroganoff.
B While Loaf Crust (French Bread Pizzas) are baking, prepare and cook Spicy Buffalo Wings for oven.
B Bake Spicy Buffalo Wings for 20 minutes, turn and bake another 20 minutes.
B When Spicy Buffalo Wings are done baking, set aside to cool.
A Turn off slow cookers, remove lids, and allow contents to begin cooling.
A Prepare & Assemble:

  • Beef Pot Roast
  • Oven Country Steak
B Prepare & Flash Freeze:

  • French Bread Pizzas
  • Broccoli & Cheese Twice Baked Potatoes
A Mix & Assemble:

  • Spiced Honey Lemon Chicken
  • Lemon Rosemary Chicken
  • Buffalo Chicken Chili
B Mix & Assemble:

  • Ginger Yogurt w/Cinnamon Pear Parfaits
A Package:

  • Breakfast Taquitos
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

This entry was posted on Saturday, January 1st, 2011 at 7:57 am and is filed under Instructions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “FULL Menu Instructions: TRADITIONAL January 2011 Menu”

  1. Coup says:
    January 5, 2011 at 1:11 pm

    The recipe made me hungry. Don’t forget your coupons when you go shopping for all the ingredients!

    Reply

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