Once A Month Mom

HALF Menu Instructions: TRADITIONAL January 2011 Menu

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These are the step-by-step instructions you will need to quickly and efficiently approach your once a month (OAMC) BIG DAY by yourself! The ingredient quantities needed to chop are those for a HALF menu (1 family of 4).

Instructions

  • Chicken, boneless – 12.75 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 – 4 pounds – it can be frozen beforehand if handled properly (Baked Buffalo Wings)
  • Beef Pot Roast – 4 pounds and it can be frozen beforehand if handled properly but not recommended based on quality. (Beef Pot Roast)
  • Beef Sirloin or Round Steak – 5 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 3 slow cookers for this menu.

Thaw (in refrigerator)

  • 7 lbs of chicken

Night Before:

  • Place 5.75 lbs of boneless chicken into 1 slow cooker, add 1 cup of water and cook for approximately 8 hours on low or until chicken is cooked through.
  • Place 2 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 8 medium potatoes, pierce and cover in foil and ready for baking.

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

Day of:

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

  • Indicated in order for most efficiency
    1. Onions, Yellow diced = 4.75 med (~5.5 cups)**
    2. Garlic, minced (if not purchased that way) = 38 cloves**
    3. Celery, diced = 15 ribs (~10 cups)**
    4. Carrots, diced = 12 medium (~4.5 cups)**
    5. Green Onions, sliced = .5 bunches (~.5 cups)
    6. Mushrooms, sliced = 1 lbs (~4.5 cups)**
    7. French Bread Loaves, halved horizontally & vertically = 2 loaves
    8. Pears, diced = 3 medium (~3 cups)
    9. Roasted Red Peppers, diced = 4 ounces (~.25 cups)
    10. Lemon, zested BEFORE JUICING = 7 medium (~.75 cups)
    11. Lemon, squeezed for juice = 7 medium (~1.75 cups)
    12. Cilantro, chopped = .25 bunch**
    13. Broccoli, florets = 6 heads (~6 cups)
    14. Butternut Squash, peeled, seeded, and cut into small pieces = 2
    15. Cauliflower, diced = 2 heads (~8 cups)
    16. Cherry Tomatoes, halved = 2 pints
    17. Ginger Root, peeled and shredded = 2 inches (~4T)
    18. Potatoes, peeled & diced = 12 med
    19. Potatoes, washed = 8
    1. Chicken, cooked & diced = 5.75 lbs (~6.5 cups)**

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

  • 1 (4 quart or larger) – Slow Cooker Pear Oatmeal
  • 1 (6 quart) – Butternut Squash & Kale Minestrone
3 Prepare (If you didn’t do the night before) Potatoes (Broccoli & Cheese Twice Baked Potatoes) for oven. Bake at 400 degrees for 1 hour.
4 When Potatoes (Broccoli & Cheese Twice Baked Potatoes) are done baking, set aside to cool. Increase heat on oven to 425 degrees.
5 While Potatoes (Broccoli & Cheese Twice Baked Potatoes) are baking, prepare Breakfast Taquitos for oven.
6 Bake Breakfast Taquitos for 15 minutes.
7 While Breakfast Taquitos are baking, prepare Loaf Crust (French Bread Pizzas) for oven.
8 When the Breakfast Taquitos are done baking, set them aside to cool.
9 Bake Loaf Crust (French Bread Pizzas) for 5 minutes, be careful not to overcook or burn.
10 While Loaf Crust (French Bread Pizzas) are baking, prepare and cook Spicy Buffalo Wings for oven.
11 Bake Spicy Buffalo Wings for 20 minutes, turn and bake another 20 minutes.
12 When Spicy Buffalo Wings are done baking, set aside to cool.
13 Turn off slow cookers, remove lids, and allow contents to begin cooling.
14 Prepare & Flash Freeze:

  • French Bread Pizzas
  • Broccoli & Cheese Twice Baked Potatoes
15 Start 2 stockpots of water boiling. Boil potatoes for Buffalo Chicken Shepherd’s Pie
16 Package:

  • Breakfast Taquitos
  • Spicy Buffalo Wings
  • Slow Cooker Pear Oatmeal
  • Butternut Squash & Kale Minestrone
17 Start sauce cooking (Broccoli & Cauliflower Bake). Start broccoli & cauliflower steaming for Broccoli & Cauliflower Bake while waiting on it to thicken.
18 Assemble Broccoli & Cauliflower Bake.
19 Prepare and assemble Buffalo Chicken Shephard’s Pie.
20 Prepare and assemble Beef Stroganoff.
21 Prepare & Assemble:

  • Beef Pot Roast
  • Oven Country Steak
22 Mix & Assemble:

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

  • Ginger Yogurt w/Cinnamon Pear Parfaits
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

This entry was posted on Saturday, January 1st, 2011 at 7:58 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 “HALF Menu Instructions: TRADITIONAL January 2011 Menu”

  1. TRADITIONAL January 2011 OAMM Menu (OAMC, Once A Month Cooking, Freezer Cooking) from Once A Month Mom | OAMC from Once A Month Mom says:
    January 1, 2011 at 8:02 am

    [...] January TRADITIONAL 2011 OAMM Instructions – HALF Menu [...]

    Reply

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