Once A Month Mom

Instructions: January 2010 OAMM 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 – January 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

  • 24 pounds of chicken will be cooked in the slow cooker (Buffalo Chicken Pasta, Monterrey Chicken Quesadillas, Asian Chicken-Salad Pitas, Cannelloni, Layered Chicken Enchilada Casserole, Mandarin Orange Chicken, Chicken Taco Wraps), it does not need to be thawed before cooking. 4 pounds will be used for (Deconstructed Broccoli and Cheese Stuffed Chicken Breasts) and it can be placed directly in the bags frozen, add sauce and stick back in freezer.
  • 4 pounds of beef (Mexican “Un”stuffed Shells, Taquitos). This meat can be frozen because we are cooking it before freezing again.
  • 1 pound bacon (Monterrey Chicken Quesadillas). This meat can be frozen because we are cooking it before freezing again.
  • 8.5 pounds Chuck Roast (Hot Roast Beef Sandwiches). This meat can be frozen because we are cooking it before freezing again.
  • 6 pounds of sirloin (Beef Fajitas). This meat CAN NOT be frozen as we are not cooking it again OR you could freeze it in 4 1.5 pound portions in 4 gallon freezer bags and just add liquid ingredients on your cooking day.

Thaw

  • 24 pounds chicken for slow cooker.
  • 4 pounds of ground beef.
  • 1 pound bacon
  • 8.5 pounds Chuck Roast

Night Before:

Day of:

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

  • In the indicated order for most efficiency
  1. Chicken, chopped/diced = 24lbs (48 cups)**
  2. Yellow Onions, diced = 2.5lbs ~5 medium (~9 cups)**
  3. Jalapenos, diced = 2
  4. Garlic, minced (if not purchased that way) = 18 cloves**
  5. Mushrooms, sliced = 2.5lbs (~8cups)**
  6. Green Onions, sliced = 2 bunches (~2 cups)
  7. Bacon, chopped = 1 pound
  8. Basil, chop = .5 oz (~2T)**
  9. Grape Tomatoes, smashed = 2lbs
  10. Celery, diced = 6 ribs (~2 cups)**
  11. Red Onions, diced = 2 medium (~4 cups)**
  12. Red Pepper, diced = 6 medium (3 cups)
  13. Green Pepper, sliced = 4 medium
  14. Yellow Onions, sliced = 2lbs ~3 medium (~9 cups)
B Preheat oven to 350 degrees.
B Cook Bacon on cookie sheet for 30-45 minutes or until cooked through. (Monterrey Chicken Quesadillas) **Skip if you did this the night before – and give yourself (or your cooking partner) a pat on the back while you are at it.
A Start a 2 large stock pots of water boiling. When ready, cook 6lbs of Sea Shell noodles. (Mexican “Un”stuffed Shells, Buffalo Chicken Pasta).
A Start 2 Crock pots cooking:

  • Hot Roast Beef Sandwiches – 4 gallon freezer bags.
B While bacon is cooking mix and ready for oven the French Toast Sticks. Bake for 30 minutes, flipping half way through.
B When French Toast Sticks are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing. Decrease oven temperature to 300 degrees.
A Prepare and assemble Buffalo Chicken Pasta – 4 gallon freezer bags.
B While French Toast Sticks are baking, prepare Banana Sour Cream Muffins and ready for oven.
A Cook Ground Beef:

  • 4 lbs of ground beef and set aside the following amounts when you are finished. (If you cooked beef in slow cooker, skip this step.)
    • 2 lbs – Mexican “Un”Stuffed Shells (~3 cups cooked ground bf)
    • 2 lbs – Taquitos (~3 cups cooked ground bf) (Remove and set aside)
B Bake Banana Sour Cream MUFFINS (or mini loaves) – 25 minutes.
B While Banana Sour Cream MUFFINS are baking, prepare Taquitos.
B When Banana Sour Cream MUFFINS are done baking, set on cooling rack or place on cooled cookie sheet for flash freezing when finished. Increase oven temperature to 375 degrees.
B Bake Taquitos for 30-40 minutes.
A Prepare and assemble Mexican “Un”Stuffed Shells – 4 8×8 pans.
A If not done the night before, prepare 8 cups of rice.
A Cook and assemble:

  • Mandarin Orange Chicken – 4 gallon freezer bags.
  • Chicken Taco Wraps – 4 gallon freezer bags.
B Once cooled package:

  • French Toast Sticks – 4 gallon freezer bags
  • Banana Sour Cream MUFFINS – 4 gallon freezer bags
  • Taquitos – 4 gallon freezer bags
B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Cook and assemble Monterrey Chicken Quesadillas – 4 gallon freezer bags.
B Boil water and prepare Cannelloni – 4 8×8 pans.
A Prepare and assemble:

  • Layered Chicken Enchilada Casserole – 4 DD 8×8 pans.
  • Asian Chicken-Salad Pitas – 16 sandwich bags & 4 gallon freezer bags.
B Prepare and assemble:

  • Deconstructed Broccoli and Cheese Stuffed Chicken Breasts – 4 DD 8×8 pans
  • Beef Fajitas – 4 gallon freezer bags
A Portion:

  • Hot Roast Beef Sandwiches - 4 gallon freezer bags
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

This entry was posted on Friday, January 1st, 2010 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.

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