Once A Month Mom

Instructions: October 2010 OAMM 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

Recipes
Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a once a month cooking (oamc, bulk cooking, power cooking, freezer 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 – 15 pounds used – it can be frozen beforehand if handled properly (Better For You Orange Chicken, Chicken Pomodoro, Chicken Broccoli Casserole, Chicken Ranch Quesadillas).
  • Ground Beef – 9 pounds and it can be frozen beforehand if handled properly but not recommended based on quality (Cold Weather Chili, Taco Soup, Baked Egg Rolls).
  • Beef Stew Meat – 6 lbs used and it can be frozen beforehand if handled properly but not recommended based on quality
  • Pork Roast/Ribs – 10 lbs used and it can be frozen beforehand if handled properly but not recommended based on quality (Smoked Pork).
  • Pork Chops – 6 lbs used used and it can be frozen beforehand if handled properly but not recommended based on quality
  • Note: You will need 4 slow cookers for this menu.

Thaw (in refrigerator)

  • 5 lbs of chicken
  • 10 lbs of Pork Roast/Ribs
  • 4 lbs bacon
  • 6 lbs Pork Chops

Night Before:

  • Place 9 pounds of ground beef, add 1 cup of water and cook for approximately 8 hours on low or until meat is cooked through.
  • Place 10 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.
  • Optional (but HIGHLY recommended) – chop up all vegetables, and or cook bacon.

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. Onions, Yellow diced = 28 med (~35 cups)**
  2. Bacon, cooked & diced = 4 lbs (~X cups)**
  3. Green Onions, sliced = 3 bunches (~3 cups)
  4. Garlic, minced (if not purchased that way) = 37 cloves**
  5. Chicken, cooked & diced = 10 lbs (~13.33 cups)**
  6. Peppers, Green diced = 4 medium (~6 cups)
  7. Celery, finely diced = 8 ribs (~5.33 cups)**
  8. Napa Cabbage, shredded = 2 heads**
  9. Mushrooms, finely diced = 1 lbs (~4 cups)**
  10. Water chestnuts, diced = 5 oz (~1 cup)**
  11. Ginger Root, peeled & grated = 4 inches (~X cups)**
  12. Chicken, raw, diced = 5 lbs (~6.25 cups)
  13. Lemon Juice = 10 med (~2.5 cups)
  14. Orange Zest = 3 med (~10 T)
  15. Broccoli, florets & cooked = 4 heads (~X cups)
  16. Biscuits, halved = 4 packages
  17. Bread, crumbled = 8 slices
  18. Peppers, Sweet Bell sliced = 1 (~1.25 cups)**
  19. Granny Smith Apples, grated = 3 medium (~2.25 cups)**
  20. Potatoes, peeled & quartered = 9 each
  21. Carrots, quartered = 12 medium (~6 cups)**
  22. Celery, quartered = 3 ribs
  23. Onions, Yellow – quartered/chunks = 6 med (~5 cups)
  24. Apples, sliced = 4 med (~3 cups)
  25. Biscuits, quartered = 12 packages
  26. Apples, peeled & diced = 8 lbs (~28 cups)
B Cook bacon at 400 for 15-20 minutes.
A
Saute 30.25 cups of DICED onion in butter (12.25 cups sauteed). Set aside

  • 1.5 cups diced, raw = .75 cups sauteed (Chicken Pomodoro)
  • 5 cup diced, raw = 2 cups satueed (Chicken Ranch Quesadillas)
  • 13.75 cups diced, raw = 5.5 cups sauteed (Cheese & Onion Enchiladas)
  • 5 cups diced, raw = 2 cups sauteed (Bacon Quiche)
  • 2.5 cups diced, raw = 1 cup sauteed (Taco Soup)
  • 2.5 cups diced, raw = 1 cup sauteed (Cold Weather Chili)
A Start 2 slow cookers with ingredients for Taco Soup. Cook on HIGH for 3-5 hours.
B While bacon is baking, mix and prepare Bacon Quiche Pie Crusts for oven.
B When bacon is done baking, bake Bacon Quiche Pie Crusts for 10-12 minutes at 400 degrees.
A Prepare Chicken Pomodoro - 4 gallon freezer bags.
A Prepare & Cook Chicken Ranch Quesadillas – 4 gallon freezer bags.
B While Bacon Quiche Pie Crusts are baking, prepare Baked Egg Rolls for oven.
A Prepare:

  • Better For You Orange Chicken - 4 gallon freezer bags
  • Chicken Broccoli Casserole – 4 deep dish 8×8 pans
B When the Bacon Quiche Pie Crusts are done baking, bake egg rolls for 15 minutes. (Allow pie crusts to cool during this time).
A Prepare:

  • Tex Mex Pumpkin Patties – 4 gallon freezer bags
  • Cheese & Onion Enchiladas -4 deep dish 8×8 pans
B While Baked Egg Rolls are baking, prepare and cook the Cinnamon Apple Waffles.
B When Baked Egg Rolls are done remove to cool. Flash Freeze for an hour or two.
A Mix & Assemble:

  • Smoked Pork – 4 gallon freezer bags
  • Cider Stew – 4 gallon freezer bags
  • Cold Weather Chili - 4 gallon freezer bags
B Mix filling and freeze (do not bake) Bacon Quiche – 4 pie pans
A Mix & Assemble:

  • Cinnamon Apple Pull Aparts – 4 deep dish 8×8 pans
  • Apple Pie Pork Chops – 4 gallon freezer bags
B Package:

  • Cinnamon Apple Waffles – 4 gallon freezer bags.
  • Baked Egg Rolls – 4 gallon freezer bags
  • Taco Soup – 4 gallon freezer bags
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

This entry was posted on Friday, October 1st, 2010 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 “Instructions: October 2010 OAMM Menu”

  1. October 2010 OAMM Menu from Once A Month Mom | OAMC from Once A Month Mom says:
    March 26, 2011 at 10:38 pm

    [...] October 2010 OAMM Instructions [...]

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