Once-A-month-What?

(Let me preface this post by saying this is my third month doing OAMC so I am by no means an expert!)


About a year ago I started recording Rachel Ray's Week in a Day. I was fascinated by the idea of only cooking one day a week. Fast forward a few months to my discovery of Pinterest. I stumbled upon a pin claiming to have a plan for Once-A-Month-Cooking. Needless to say I was intrigued! After checking out a few books from the library, talking to a few friends who claimed to have 29 nights a month free from cooking, and doing oodles of googling I gave it my best attempt. 

I just finished my third month worth of meals marathon and I think it was my most successful attempt yet. 

Here is what I did...

Step 1
Make a Menu - This is the most important part of the entire process. There are hundreds of great recipes out there but if you fill your freezer with stuff you or your family do not really want to eat then this won't work.

Step 2
Make a Grocery List - After I have my menu created I go through each of my recipes and list the ingredients. Since I have lots of duplicate items (lots of recipes I make call for onions for example) I just use tally marks for the number of recipes that use that item. 

Before you go to the store, check your pantry and freezer! Don't buy canned corn if you have a bag of frozen corn in the freezer and vice versa!

At the grocery store I can then estimate how much of something I need. For example, this month I had twelve recipes that called for ground beef. Since I use about three quarters of a pound of meat per recipe I bought nine pounds of ground meat, five pounds of lean hamburger and four pounds of turkey. 

Step 3
The day before Cooking - Get your food prepped. In our house, we eat quite a bit beans (they are cheap and healthy). So the night before I cook I have to soak the beans. I also chopped bell peppers the day before, just because I had an extra thirty minutes.

Step 4
Cooking Day- Now it is time to get down to the nitty gritty. One cooking day I make a list of every meal I'm going to make. I usually start with all the bean dishes.  I cook all bean dishes (including chili) thoroughly so that all I have to do is reheat them on the day we are going to eat them. Then I start baking the chicken for the meals that require cooked chicken. While the chicken is in the oven I prepare all the crock pot meals. These are by far the easiest. I put all the ingredients for that meal in a freezer bag. On cooking day I just have to dump the ingredients (including raw meat) into the crock pot in the morning. After. I've finished that then it is on to the last of the chicken dishes and any remaining stragglers.  

Step 5
Cool and Freeze- Hot food has to be cooled before it goes in the freezer. It's also important to make sure you lay freezer bags flat or else it might not all fit in your freezer. 

Step 6
Make a List- I make a list of meals I'm going to prepare before I start cooking. However, by the time I'm done cooking that list is usually covered in splatters, written on, and basically a mess. So I make another list. This way I can cross off meals as we eat them and Brandon has a list of options to choose from for tomorrow night's dinner.

Step 7
Small Victory Party- This is a serious undertaking and it is a lot of work. So, when you finish, celebrate. Have a glass of wine, or a cup or hot tea, or my personal favorite a cranberry diet coke, and RELAX. This is usually the point where I collapse on the couch, tell Brandon my feet hurt and give him the exhausted wife look until he rubs my back. 

Step 8
Clean Up- okay, maybe this should be step 7, but let's face it, it's not. I do try my hardest to get back to the kitchen before I go to bed though so I can face the day the next morning. 

Now that you know my basic process, let me share just a few of my ideas and recipes, to help get you started in your own OAMC adventure!

Lasagna- This is one of the easiest make ahead meals. Use any recipe you like, vegetable lasagna, five cheese, Italian sausage, you name it.  Prepare your lasagna just like you would any other time. You can put it in a disposable pan or a regular glasses or metal pan.  Then, instead of popping it in the oven, cover it and pop it in the freezer. When you are ready to eat it throw it in the oven. If you have the lasagna in glass then do NOT preheat the oven. 

Lasagna (This Makes 2 Lasagnas)
1 Box Whole Wheat Lasagna Noodles
2 Jars Pasta Sauce (Any Kind)
3/4 Pound Hamburger Meat
1/2 Cup Grated Carrots (I use this for two reasons, cheap filler and hidden veggies!)
1/3 Cup Chopped Bell Pepper
1/4 Cup Onion
1 Can Petite Diced Tomatoes 
2 Eggs
10 Ounces Low Fat Cottage Cheese
Pinch of Parsley
Pinch of Basil
2 Pounds Italian Cheese

   * Boil noodles

   * Sauté meat and veggies together and then add sauce

   * Add cottage cheese, eggs, basil, and parsley to the food processor and blend until smooth

   * Layer the sauce mixture, noodles, cottage cheese mixture, and Italian cheese

   * Cool and freeze

   * Bake at 350 degrees for and hour or so

Texas Lasagna (This Makes 2 Meals)

A South of the Border Twist on an Old Favorite

10 Tortillas (Works with Both Flour or Corn)

3/4 Pound Hamburger Meat

1/2 Cup Grated Carrots 

1/3 Cup Chopped Bell Pepper

1/4 Cup Onion

1 Can Rotel

I Small Can Green Chiles

1 Chopped Pepper (Jalapeño or Whatever You Have on Hand)

4 Cups Cooked Pinto Beans

2 Pounds Cheese (Cheddar, Mexican, Colby Jack, Whatever you Like/Have)

   * Soak beans the night before, rinse beans, return to pot, cover with water

   * Layer meat, tortillas, beans, and cheese

   * Cool and freeze

   * Bake at 350 degrees for and hour or so. Simple and Delicious!  

Chili (This Makes 2 Meals)
3/4 Pound Hamburger Meat
1/2 Cup Grated Carrots 
1/3 Cup Chopped Bell Pepper
1/4 Cup Onion
2 Cans Petite Diced Tomatoes
1 Package Chili Seasoning
1/2 Pound Small Red Beans
1/2 Pound Kidney Beans
1/2 Pounds Black Beans

   * Soak beans night before Rinse beans, return to pot, cover with water 

   * Sauté meat and veggies

   * Add meat mixture, tomatoes, and seasoning to beans

   *  Cook all day

   * When beans are tender, turn off burner, and cool chili  

   * Pour chili into freezer bags

   * When your ready to serve thaw and heat in microwave

*Note: Beans thaw better quickly in the microwave than over night in the refrigerator. 

Red Beans and Jambalaya (My Own Random Mix Between Red Beans Rice and Jambalaya) (This Also Makes Two Meals)

1/2 Cup Grated Carrots 
1/3 Cup Chopped Bell Pepper
1/4 Cup Onion

1/4 Cup Celery
1 Can Petite Diced Tomatoes

1 Pound of Shrimp

1 Package Turkey Sausage

2 Cloves Garlic

1 Pound Mix of Small Red and Kidney Beans COOKED

2 Cups Stock (It Doesn’t Matter What Kind)

2 Cups Water

Pinch of Cayenne Pepper

Pinch of Paprika

Pinch of Black Pepper

Pinch of Salt

Pinch of Curry Powder

Pinch of Onion Powder

Pinch of Thyme

    * Cook all the ingredients together for several hours

    * Cook and cool

    * Pour into freezer bags and freeze flat

    * Thaw in microwave

    * You can eat it like this or serve over rice

Pork Verde (This Makes Two Meals)

3 Pound Pork Tenderloin (Trimmed of Fat) RAW

2 Cans Chopped Green Chiles

2 Cans Green Chile Enchilada Sauce

Chopped Potatoes

     * Peel potatoes and chop into cubes

     * Cube pork tenderloin

     * Mix all ingredients together in large bowl

     * Pour half of mixture in each of two freezer bags

     * Freeze flat

     * The night before you are ready to eat put the bag in the fridge to thaw slightly.

     * In the morning dump the contents of the bag into your slow cooker.

     * Cook on low for about 8 hours.

     * Serve mixture in tortillas or over brown rice.

Chicken Nuggets with Mashed Potatoes

This is a family favorite. Let’s face it, what child doesn’t love chicken nuggets. But as a mom I don’t feel great about feeding them the preservative laden option you buy in the freezer section of the grocery store.

Chicken Nuggets

4 Chicken Breasts

Handful of Whole Wheat Bread Crumbs

Handful Grated Parmesan Cheese

     * Cube chicken breast.

     * Toss bread crumbs, Parmesan, and chicken in a large freezer bag until the chicken is thoroughly coated.

     * Bake until the chicken is fully cooked.

     * Cool completely and the put the cookie sheet in freezer and flash freeze for about 30 minutes.

     * Transfer the frozen chicken nuggets into a freezer bag.

     * On serving day just throw how many you want into the microwave or reheat them in the oven for about 10 minutes.

There really is no secret to make ahead mashed potatoes. Use your regular mashed potato recipe, cool, place in freezer bags and freeze flats. When you are ready to serve them thaw them in the microwave and serve!

Vegetable Beef Stew (This Recipe Makes Two Meals)

1 Pound Hamburger Meat
1 Cup Chopped Carrots

2 Cups Chopped Potatoes

1/2 Head Cabbage Chopped
1/2 Cup Onion
2 Cans Petite Diced Tomatoes 

1 Cans Peas

1 Bag Frozen Corn

1 Bag Frozen Lima Beans

Salt and Pepper to Taste

     * Brown hamburger meat

     * Put all ingredients into a large stock pot, cover with water, and cook for several hours.

     * When the vegetables are tender, cool the stew, and then put into freezer bags.

     * Freeze flat.

     * Thaw in microwave and serve with yummy cornbread. 

Chicken Enchiladas and Beef Enchiladas

Use any recipe you like for this. Roll the enchiladas and freeze them in a freezer bag. When you are ready to serve them pull them out of the freezer and place them in a baking dish. Then put your favorite enchilada sauce over the frozen rolled enchiladas.

Black Bean Stew

1 Pound Hamburger meat

1/2 Cup Grated Carrots 
1/2 Cup Chopped Bell Pepper
1/2 Cup Onion

1/2 Cup Celery
1 Can Rotel

I Chopped Pepper

2 Pounds black beans COOKED

I Box Stock (whatever you prefer)

Salt and pepper to taste

     * Sauté meat and veggies together and transfer to stock pot.

     * Simmer, meat and veggies, and stock (along with enough water to cover the beans by an inch or two) for a few hours.

     * Cool and freeze flat.

     * Thaw in microwave and serve over rice.

Breakfast Casserole

(This is a family favorite in our house; we eat this for breakfast, lunch, and dinner around here. Plus, it is super easy!)

10 Eggs

1 Cup Chopped Ham

1 Cup Grated Cheese

2 Cups Peeled Diced Potatoes

     * Beat all the eggs and pour into a baking dish.

     * Mix in ham, potato, and grated cheese.

     * Freeze.

     * On serving day pop your dish into the oven and bake at 350 degrees for about an hour.

Wild Rice Meatloaf

I make my meatloaf with wild rice instead of oatmeal or breadcrumbs but the recipe is not really important. Any meatloaf can be made ahead and frozen. On serving day pull it out of the oven and bake at 350 degrees for about an hour.

Swiss Steak

1 pound cube steak

Two cans petite diced tomatoes

Whole wheat flour

1/2 cup chopped onion

2 tablespoons olive oil

     * Dredge steak with flour and fry in oil with until browned but not fully cooked.

     * Cool the meat, and then add all ingredients to a freezer bag

     * In the morning dump the contents of the bag into your slow cooker.

     * Cook on low for about 8 hours.

     * Serve over mashed potatoes or rice.

Chicken and Rice (This Recipe Makes Two Meals)

1 Pound cooked, shredded chicken

2 Pounds cooked brown rice

2 cups grated cheddar cheese

1 package frozen corn

2 cans peas and carrots

I box Imagine Harvest Corn Soup (This is a fabulous alternative to the traditional cream of chicken soup)

1 cup chicken stock

     * Mix all ingredients in a large mixing bowl.

     * Spread half the mixture into each of two baking dishes.

     * Freeze.

     * On serving day pop your dish into the oven and bake at 350 degrees for about an hour.

Tortilla Soap (Makes Two Meals)

3/4 Cup Cooked Chicken

1 can Rotel

1 can diced tomatoes

1 cup corn (fresh or frozen, whatever you have)

1 cup black beans (cooked or canned)

1/2 cup diced bell peppers

1/2 cup chopped carrots

1/2 cup chopped onions

2 cups stock (chicken or vegetable or what you have on hand)

1 can green chile

1 can red enchilada sauce

     * Mix all ingredients together and dump into two freezer bags.

     * The night before you are ready to eat put the bag in the fridge to thaw slightly.

     * In the morning dump the contents of the bag into your slow cooker.

     * Cook on low for about 8 hours.

     * Top with all the great things that go on tortilla soup.

Quiche

Quiche freezes fabulously, any kind. Prepare, bake, and freeze. When you are ready to serve just pull it out of the oven and microwave. Couldn’t be easier.

Steak and Beans

1 pound thinly sliced steak

2 pounds cooked black beans

1 cup sliced bell peppers

1 cup corn (fresh or frozen)

1 jar salsa

     * Mix all ingredients together and dump into a freezer bag.

     * The night before you are ready to eat put the bag in the fridge to thaw slightly.

     * In the morning dump the contents of the bag into your slow cooker.

     * Cook on low for about 8 hours.

Fiesta Spaghetti (This is a healthier version of the velveeta-y chicken spaghetti that I loved as child)

1 can Rotel

1 cup Greek yogurt

8 ounces fat free cream cheese

1 cup chopped cooked chicken

1 cup cooked black beans

1 cup cooked corn

1 cup shredded cheese (cheddar, mozzerella, colby jack are all great options, just use what you have)

     * Mix all ingredients together and heat and simmer until well blended.

     * Thaw in the microwave on serving day and serve over cooked spaghetti. 

Other foods that freeze exceptionally well:

Muffins and Pancakes

Unfrosted Cupcakes

Pot roast with all the veggies chopped and put into a freezer bag.

Spaghetti sauce

Taco meat

Almost any kind of soup or stew

Breakfast sandwiches and burritos

Stuffed Pastas (manicotti, raviolis, etc...)

Marinated meat 

Meatballs

Mac and Cheese

Sloppy Joe Mix

Marinated or Fried Chicken Wings

BBQ Chicken Legs

Homemade Burger Patties

Stir Frys

Fried Rice

Spanish Rice

Brownies and Cookies

These are just a few of my favorite recipes and ideas. Hope you enjoy them! Happy cooking!