Once A Month Mom

Instructions: Summer 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

  • Chicken, boneless - 21.5 pounds used – it can be frozen beforehand if handled properly (Buffalo Chicken Wraps, Grilled Chicken Pesto Wraps, Stuffed Buffalo Chicken, Black Bean & Mango Chicken Salad).
  • Chicken, thighs or drumsticks – 12 pounds and it can be frozen beforehand if handled properly (Lemon Chicken).
  • Ground Beef – 11 pounds and it can be frozen beforehand if handled properly but not recommended based on quality (Tomato/Basil Hamburgers, Bacon/Bleu Hamburgers, Beef Potato Dinner Wraps).
  • Flank Steak – 4 lbs used and it can be frozen beforehand if handled properly but not recommended based on quality (Italian Flank Steak Pinwheels).
  • T-Bone Steak – 8 lbs used and it can be frozen beforehand if handled properly but not recommended based on quality (Tangy Marinated Steak).

Thaw (in refrigerator)

  • 21.5 lbs of chicken
  • 12 pounds of chicken thighs or drumsticks
  • 11 lbs of ground beef
  • 4 lbs of flank steak
  • 8 lbs of t-bone steak

Night Before:

  • Place 3 pounds of ground beef into a slow cooker, add 1 cup of water and cook for approximately 8 hours on low or until ground beef is cooked through.
  • Place 13.5 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 ground beef is cooked through.
  • Optional (but HIGHLY recommended) – chop up all vegetables – bake 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. Yellow Onions, diced = 2 med (~4 cups)**
  2. Zucchini, sliced = 8 medium**
  3. Yellow Squash, sliced = 4 medium**
  4. Tomatoes, cherry/grape – halved = 2 pints (~4 cups)
  5. Potatoes, peeled & diced = 3 lbs
  6. Carrots, diced = 4 medium**
  7. Green Onions, sliced = 2 bunches (~2 cups)
  8. Chicken, cooked & diced = 13.5lbs (~20.25 cups)**
  9. Celery, diced = 6 ribs (~2 cups)**
  10. Sun dried tomatoes, minced = 12oz**
  11. Mangoes, diced = 4 medium (~4 cups)
  12. Red Peppers, diced = 2 medium (~2 cups)
  13. Red Onion, sliced = 1 medium (~1.33 cups)**
  14. Limes, squeezed = 6 medium (~1 cup)
  15. Cilantro = 1 bunch = (~1.33 cups)
  16. Basil = 1 bunch (~1.33 cups)
  17. Tomatoes, diced = 20 medium** (Because they are used in sauce)
  18. Garlic, minced (if not purchased that way) = 10 cloves**
  19. Thyme, diced = .5 bunch (8t)
  20. Rosemary, diced = 1 bunch (4t)
  21. Lemons, zested = 8 med (8T)
  22. Lemons, squeezed for juice = 8 medium (~1.5 cups)
B Start 2 slow cookers of Summer Harvest Soup. Cook on HIGH for 6-8 hours.
B Prepare Harvest Cinnamon Rolls. Let rise for 10 minutes.
A Prepare the Beef-Potato Dinner Wraps – 4 gallon freezer bags.
B While Harvest Cinnamon Rolls are rising, mix the cinnamon filling.
B When Harvest Cinnamon Rolls are done rising, roll them out, add cinnamon filling and continue with directions to freezing.
A Add pasta to Summer Harvest Soup.
A Mix & Assemble:

  • Buffalo Chicken Wraps – 2 gallon freezer bags.
  • Grilled Chicken Pesto Wraps – 2 gallon freezer bags.
  • Black Bean & Mango Chicken Salad – 4 quart freezer bags.
B Prepare icing for Harvest Cinnamon Rolls.
B Mix & Assemble:

  • Fruity Breakfast Burritos – 2 gallon freezer bags
  • Frozen Fruit Cups - 18 small plastic containers
A Unplug Harvest Summer Soup and allow to cool.
A Prepare Sun Dried Tomato & Caper Pasta Sauce – 4 gallon freezer bags.
B Mix & Assemble:

  • Tangy Marinated Steak – 4 gallon freezer bags
  • Italian Flank Steak Pinwheel - plastic wrap & 2 gallon freezer bags
A Mix and prepare:

  • Tomato Basil Hamburgers - Wax Paper/2 Gallon Freezer Bags.
  • Bacon & Bleu Burgers – Wax Paper/2 Gallon Freezer Bags.
B Package Harvest Summer Soup – 4 gallon freezer bags.
A Mix & Assemble:

  • Stuffed Buffalo Chicken – 4 8×8 baking pans.
  • Lemon Chicken – 4 gallon freezer bags.
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

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This entry was posted on Saturday, May 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.

5 Responses to “Instructions: Summer 2010 OAMM Menu”

  1. Tanya says:
    May 6, 2010 at 6:07 pm

    Seems that some of the steps have been left off??? Is there a corrected version?

    Reply
    • tricia says:
      May 7, 2010 at 4:49 pm

      You are absolutely right! I am not sure what happened. I think that several lines got deleted when I was cutting and pasting between documents. I know the rest of the instructions were there at some point. Weird. It is fixed now though! Thank you for bringing that to my attention!

      Reply
  2. Tanya says:
    May 11, 2010 at 6:41 am

    Thank you sooo much! Can wait to make this month!

    Reply
  3. brandi says:
    July 1, 2010 at 6:49 pm

    ok I am new and so freaking excited!! Maybe this is a dumb question and I am sure it will be answered after I comment and go look around, but so I am preparing all of these meals in one day after they are prepared are they just frozen? and then thawed when it’s dinner time?

    Reply
    • tricia says:
      July 1, 2010 at 10:47 pm

      The freezing and reheating instructions are all in the printable recipe cards. Feel free to email if you looked around and still have questions.

      Reply

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