Instructions: August 2010 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!
- Google Document of Instructions – August 2010 OAMM Menu
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
- 9.5 pounds of chicken will be cooked in the slow cooker (Chicken Divan, Zesty Chicken Burritos, Italian Stuffed Peppers), it does not need to be thawed before cooking. 12 pounds will be used for (Island Chicken, Country Captain Chicken) and it can be placed directly in the bags frozen, add sauce and stick back in freezer.
- 7 pounds of ground beef (Johnny Marzetti, Taco Roll-Ups). This meat can be frozen because we are cooking it before freezing again.
- 13 pounds Beef Chuck Roast (OAMM’s Favorite Beef Pot Roast, French Dip Sandwiches).
- 6 pounds of salmon (Teriyaki Grilled Salmon). This seafood CAN NOT be frozen as we are not cooking it again OR you could freeze it in 1.5 pound portions in 4 gallon freezer bags and just add liquid ingredients on your cooking day.
- 6 pounds of Ham hock (Crockpot Ham & Green Beans).
Thaw
- 9.5 pounds chicken for slow cooker.
- 7 pounds of ground beef.
- 5 pounds Chuck Roast
- 4 loaves frozen bread
Night Before:
- Put 9.5 pounds of chicken into 2 slow cookers, add 1 cup of water to each and cook for approximately 8 hours on low or until chicken is done.
- Optional (but HIGHLY recommended) – chop up all vegetables, cook 7 pounds of hamburger and 1 cup of water in crock pot overnight, cook/steam 6 cups of rice.
Day of:
| Person |
What to Do |
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| A | Ingredients that need CHOPPED (**indicates usually okay for food processor)
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| B | Preheat oven to 350 degrees. | |
| B | Saute 6 cups of DICED onion in butter (2.25 cups sauteed). Set aside
Saute 4.5 cups of SLICED onion in butter (2 cups sauteed). (Ham & Potato Pockets). |
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| B | Prepare Ham & Potato Pockets. Bake Ham & Potato Pockets for 15-18 minutes. | |
| A |
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| A | Start 6 cups of rice cooking if you did not cook it the night before. | |
| B | While Ham & Potato Pockets are baking, prepare Oatmeal Raspberry Scones. | |
| B | Remove Ham & Potato Pockets from oven and allow to cool thoroughly or flash freeze. Increase the oven temperature to 400 degrees. | |
| A | Mix and Prepare Chicken Divan – 4 8×8 pans | |
| B | Bake the Oatmeal Raspberry Scones for 20 minutes. | |
| A | Cook, prepare and assemble the Zesty Chicken Burritos – plastic wrap/4 gallon bags. | |
| B | While Oatmeal Raspberry Scones are baking, prepare the Homemade Pop Tarts. | |
| B | Remove the Oatmeal Raspberry Scones and place them on a cooling rack or flash freeze. Increase the oven temperature to 450 degrees. | |
| A | Prepare and assemble Italian Stuffed Peppers – flash freeze - 4 gallon bags. | |
| A | Start water for egg noodles and boil 24 ounces for Johnny Marzetti. | |
| B | Bake the Homemade Pop Tarts for 10-12 minutes. | |
| A | If you haven’t already done so, brown 7 pounds of ground beef (yields 10.5 cups)
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| B | While Homemade Pop Tarts are baking, assemble and freeze Berry Baked French Toast. | |
| B | Remove Homemade Pop Tarts from oven and allow to cool or flash freeze. | |
| A | Cook and assemble:
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| A | Turn off slow cooker and allow French Dip Sandwiches to cool. | |
| B | Assemble:
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| A | Assemble:
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| B | Package the following items in appropriate containers:
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| A | Divide and package the French Dip Sandwiches – 4 gallon freezer bags (or pints) | |
| BOTH | Kitchen Cleanup! | |
| BOTH | Congratulations you are DONE!!!!! |
I’m new at OMC, but this website looks great! Makes things much less intimidating. The instructions are well laid out, but am I missing the actual recipe? Where can that be found? For example, how do I know how to “Prepare Ham and Potato Pockets”? Thanks!
You will want to print the “printable August 2010 recipe cards”. There are also several links at the bottom of the post under “resources” that will walk you through some of the ways to begin. Please feel free to email me if you have additional questions.
Just one quick question – what type of chicken are you recommending for these recipes? Boneless or Bone-in? I love these recipes! I’m starting a new job after being a SAHM for 11 years – this will really help our family transition. Thanks so much!
Not sure if I cam just not seeing these card or not but I printed everything but the recipes for your menu. I have the shopping list the labels and the instructions. Please help me. I am having surgery this week and really need to get this going this weekend for my family. Your recipes look awsome. Thanks
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