Cooking Once a Month/Freezer/Make Ahead Cooking

[JodyLynC]

Hello,

I thought I would start a OAMC (Once A Month Cooking) thread. This could be a place where people can seek advice, get or share recipes, and offer suggestions for OAMC.

Generally at the beginning of winter, I will fill up my freezer with premade meals or pre-marinaded meats that we use throughout the winter.
I take advantage of meat sales and buy in bulk when possible.

When ground beef is on sale, I like to make up meat loaves. I have several meat loaf recipes which I will share such as Lipton Onion Meat Loaf, BBQ onion, Cheeseburger, Taco, and Italian.

Some people make meatballs to freeze. We generally buy premade ones in bulk and use them in various sauces to make different meals (italian meatballs subs or with spaghetti, brown gravy over rice, mushroom gravy over noodles, asian style, soups, etc.)

Lasagnas are easy to freeze as are stuffed peppers. Many people make spaghetti sauce or taco meat to freeze. Most soups, chilis, and stews freeze well. The great thing about OAMC is that you can prepackage meals in various sizes. You can either make enough for the whole family or make individual portions.

Homemade or bought marinades are great, too. Pork and chicken are great frozen with marinade. Simply bake or broil the pre-marinaded meat and serve with quickly made side dishes or over salad greens.

Take advantage of sales on freezer bags, freezer safe disposable pans and containers. When freezing items, I write the name of the dish, the date, and quick instructions. (ex: 350 for 30 min. w/cover).

There are various websites out there with great OAMC tips and recipes. Here are some of my favs:
http://www.once-a-month-cookingworld.com/index.php
http://www.momsbudget.com/freezerrecipes/index.html
http://www.kitchenlink.com/rcpmenus.html
http://www.dinnersinthefreezer.com/

I will also post some of my favorite recipes. Please feel free to add your favorite recipes, websites, or tips.

 

[JodyLynC]

My DH loves these. Now that my girls have started school, these will make yummy breakfasts for those chilly winter mornings. The girls can split one of these between the two of them and enjoy with fruit for a warm, filling, but easy breakfast.

Breakfast Sandwiches:
12 Jumbo Sized biscuits, cooked or English Muffins (we usually buy "Grands" refrigerated biscuits and cook them according to package.)
12 Eggs scrambled or fried over hard
12 cheese slices
12 servings of breakfast meats (ham, sausage, bacon)

Split biscuit or muffin. Top with your choice of topping combinations. Wrap individually (we wrap in foil and put in sandwich baggie), label, and freeze.
To serve: Thaw in fridge overnight.
Bake: Place foil wrapped sandwich in oven at 400 for 20 minutes.
Or Microwave: wrap in damp paper towel for a few minutes. (I would probably heat for a minute at a time until sandwich is heated through.)

 

[JodyLynC]

Tastes like the Bourbon Chicken in the mall, but there is no alcohol. Yummy!!

1 to 2 Tbls Olive Oil
2 lbs boneless chicken breasts, cut into bite size pieces.
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 Tbls. ketchup
1 Tbl cider vinegar
1/2 c. water
1/3 c. soy sauce

Heat oil in large skillet. Add chicken and cook till lightly browned. Remove chicken. Add remaining ingredients to skillet. Heat over medium heat till well mixed and dry ingredients disoolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
To freeze: Cool and place in freezer bag(s)
To serve: Thaw overnight. Heat on stove over medium heat till hot through. Serve over hot rice. Great with steamed veggies.

 

[JodyLynC]

Shrimp and Crab Au Gratin
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine (or fish stock - my substitution)
Juice of 1 lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium shrimp, peeled and deveined
1 lb claw crabmeat, picked through for shell (I've used Krab with this)
1 1/2 cup grated sharp cheddar cheese

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.

To freeze: Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.

To serve: Completely thaw in refrigerator. Remove the foil and plastic wrap. Bake at 350 degrees F for about 25 to 30 minutes, until bubbly.

We love this over rice and with a salad.

You could also use this as an appetizer. Serve with fancy, hearty crackers.

 

[JodyLynC]

Pasta Crab Casserole Recipe

8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoon dried basil
1-1/2 cup (6 ounces) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil.
Transfer to two greased freezer safe 8-in. square baking dishes or aluminum pans. Sprinkle with cheese. Cover and freeze casseroles for up to 1 month.

To serve: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through. (4-6 servings each).

 

[JodyLynC]

PORK CHOPS WITH APPLE GRAVY

4 pork chops (I used medellions) 1 oz butter
2 Tbs oil 1 onion
1 Tbs flour 1 beef stock cube
1 cup apple juice 1 large green apple

Heat butter and oil in pan, add peeled and sliced onion; cook until
onion is transparent, remove from pan. Add chops, cook until brown on
both sides, remove from pan. Add flour to pan, cook 1 min., stirring;
add crumbled stock cube and apple juice, mix well, stir until sauce
boils and thickens. Reduce heat, return chops and onions to the pan.
Peel apple, slice thickly, place over chops; cover, cook over low heat
15-20 mins. or until chops are tender. Cool and freeze.
To serve: Thaw completely. Bake at 350 for 15 minutes or till heated thru.

 

[MazdaUK]

These look yummy! here's a few from me - all can be doubled easily and freeze well.

Hungarian Cream of Spinach (serves 4)

250g frozen chopped spinach (partly defrosted in a bowl)
30g butter
1 clove of garlic, crushed
2 tbsp plain flour
1 chicken stock cube
¼ tsp nutmeg
Approx. 300ml milk
Either 150ml double cream + 1-2 tsp lemon juice
Or 150ml sour cream
Or 150ml half-fat crème fraîche + 1 tsp lemon juice

1. Melt butter in a medium saucepan. Work in flour to make a roux (paste) and cook gently for 1 minute, stirring. Add garlic and cook on low heat for 5 mins – do not let garlic burn!
2. Add spinach, half of the milk and crumble in the stock cube. Stir well then mix in the rest of the milk. Bring to boil slowly, stirring, until thickened slightly.
3. Remove from heat, drop a little milk into the middle of the micture to cool slightly before stirring in your choice of cream. Add nutmeg, stir and taste. Add lemon juice as necessary. If serving with something bland (eggs or plain pasta) add a little seasoning if necessary.
4. Reheat gently before serving – it should be a pouring sauce. Can be frozen.

Hungarian-style meatloaf (serves 6-8)

1 clove garlic, crushed
150g bulgar wheat
500g lean beef mince
500g pork mince
2 large eggs, lightly bneaten
1 medium onion
130g shallots (or more onion)
½ pack (75g) stuffing
Large handful fresh herbs, chopped, or 1-2 tsp dried
Salt and black pepper
Oil (for greasing)

1. Place bulgar wheat in a mixing bowl and cover with tap water. Leave to soak for 10-15 mins. Meanwhile make up stuffing according to pack instructions and leave to stand. Peel and finely chop onion and shallots.
2. Press as much water as possible out of the wheat. Break up the stuffing. Put all the ingredients in a very large bowl (min 5 litre capacity) and mix well until thoroughly combined. (This can be done in a food processor but gives a smoother texture).
3. Lightly grease a large loaf tin and press the mixture in firmly, making sure the top is level. Brush top with a little more oil and place in preheated oven (180ºC, gas 4, Fan 160º) for 1 hr 15 mins – 1 hr 30 mins or until done (juices run clear when top is pressed by a knife point)
4. Remove from oven and leave to rest, covered, in a warm place for 15 mins. Turn out and carve into nice thick slices, serve with mashed potato and cream of spinach or gravy.
5. Cooked, ready-sliced loaf can be frozen (well wrapped). Defrost in the fridge, then reheat for 25 mins at temperature as above for 25 mins or until piping hot.

Cheshire beef cobbler (serves 4)

2 tbsp plain flour
Salt and freshly ground black pepper
1½lb braising steak (cubed)
2 tbsp vegetable oil
1 onion, sliced
½ pint cider (or apple juice)
½ pint beef stock
1 tbsp chopped fresh thyme (1 tsp if dried)
1 bayleaf
1 dessert apple, cored and sliced
4oz frozen peas

For the cobbler topping
8oz self-raising flour
2oz butter
2 oz grated Cheshire cheese
¼ pint milk

1. Pre-heat oven to Gas3/170ºC/Fan 150ºC. Mix flour and seasoning in a large freezer bag, add meat and toss until well coated. Heat oil in a large flameproof casserole and fry steak and onion quickly until browned all over.
2. Sprinkle in any remaining flour, stir in cider, stock, bayleaf and thyme. Bring to boil, check seasoning then cover and cook in the centre of the oven for 1½ hours.
3. Remove from oven, stir in apple and peas and set aside. Increas oven temperature to Gas 6/200ºC/Fan 180ºC.
4. Sift flour into bowl and rub in butter until it resembles breadcrumbs. Stir in cheese and enough milk to make a soft (not sticky) dough. Roll out on lightly floured board to around ½ inch thickness. Cut into 8 rounds and arrange overlapping on top of the beef around the edge of the casserole. Cover in the centre with a piece of foil (if it is a big gap – this will depend on the shape of the casserole).
5. Brush the topping with a little milk to glaze, and bake for 25 minutes until the topping is well risen and golden brown. Serve with mashed potato.

Braised Beef with red wine and cranberry (serves 4)
1kg braising steak, cubed
2 tbsp flour
2-3 tbsp oil
3 onions, thinly sliced
300ml red wine
300ml beef stock
Bayleaf and fresh thyme
3 rounded tbsp cranberry sauce
Salt and black pepper
Fresh flatleaf parsley, chopped (optional)

1. Tip flour and seasoning into a large freezer bag, add beef and toss well until coated in the flour.
2. Heat oil in a large, heavy-based saucepan and fry beef quickly in batches until browned, removing to a plate as done.
3. Heat another tbsp oil in the pan if necessary and fry the onions quickly for 5 mins until tinged brown. Return beef to pan, add wine and stock. Bring to boil, stirring to scrape up juices. Add herbs and seasoning if required (probably not needed if using a stock cube).
4. Reduce heat, cover and cook for 1½ hours until the beef is tender. Stir in cranberry sauce and check seasoning. Simmer for a further 5 minutes and serve topped with fresh parsley with plenty of mashed potato.

Even better made a couple of days ahead and reheated, or frozen until required.

Multi-purpose mince (8 servings) This has a lot of liquid so it is OK for lasagne but can be reduced if you like it thicker

500g lean minced beef
500g minced pork
2 tbsp oil
2 large onions, finely chopped
2 large carrots, peeled and grated
1 green pepper, deseeded and chopped
2 tins chopped tomatoes
2 cloves of garlic, crushed
200ml red wine
600ml beef stock
2 bayleaves
2 tbsp tomato puree
2 tbsp Worcester sauce
2-3 tsp dried mixed herbs
Salt and pepper, to taste

1. Fry meat in 3-4 batches in a dry frying pan until browned (no pink showing). Drain each batch in a sieve over a bowl while the next batch is cooking, then tip into large saucepan.
2. Heat oil in frying pan and cook onions for 3 minutes. Add carrot, pepper and garlic and cook for further 3 minutes until soft. (make sure the garlic doesn’t burn).
3. Put veg and rest of ingredients into the pan with the mince. Stir well, bring to a simmer then cover and cook gently for 45 mins.
4. Portion* to use in shepherds pie(top with mashed potato), bolognaise(serve over spaghetti) or lasagne (layer with pasta and top with Bèchemal sauce). Can be frozen at this stage but not if re-heated.

*one portion is approximately 2 ladlesful

 

[Swimnoid]

I am so glad you started this thread. My work schedule has changed and I dont get home until 8:30 each night. So I am trying to at least cook for the week over the weekend and double some things for the freezer and/or have enough leftovers for lunches. I will definitely be using some of the posted recipes!

Today's session will be:

Chili (made with round steak instead of gr beef )
Zesty Horseradish meatloaf (from Simple & Delicious, havent tried yet)
meatballs for spaghetti
chicken enchiladas

Better get off the DIS and start cooking!

 

[MazdaUK]

Bump
I've got to have an operation in October (on my right wrist so I'll be useless ) so I need to fill the freezer with at least 2 weeks' worth of food that can be eaten without a knife.

ETA I have loads of cansd of tuna from a special offer - any dishes I can make with that and freeze ahead?

 

[JodyLynC]

anybody stocking up their freezer this winter?

 

[MazdaUK]

I tried to but we kept eating it Still can't peel or chop so I've gone over to the crockpot thread so DH can get everything ready before he goes to work