Actually I would love to see your grocery list and your recipes. I have always wanted to do a cooking day like that but I can't seem to get organized. I always forget to buy important ingredients.
K this is just the stuff needed for the dinner menu- it doesnt include the kids snacks, lunch and breakfast stuff...but it does NOT include perishables for the 3rd and 4th week....
Finger Food night
pizza rolls
muzz sticks
chix nuggets
french fries
4lbs cheddar cheese
12 oz swiss shredded
6 C cheddar shredded
Shredded pizza cheese
4 jugs ricotta
1 jug sour cream
butter
2 lbs bacon
10lbs ground beef
4 lbs steak
pork loin
stew beef
shredded steak
10 green peppers
12 onions
2 heads garlic
10 lbs baker potatos
5 lbs red potatos
salad fixings
10 lbs chicken- cheapest I can find
2 roaster chickens
pork gravy
beef gravy
bbq sauce
augratin potato box
canned corn
2 boxes shells
2 boxes elbow mac
(lasagna and spagetti already on hand and no good sale this week)
pizza sauce
pepperoni
honey
ginger
sherry vinegar
fortune cookies
sloppy joe mix
2 cans crm mush soup
2 cans crm chix soup
salsa
24 corn tortillas
How I got the list, was to take very recipe I was using, or if no recipe- from the menu-noted what i needed. I put it all in a word document- in recipe order, then cut and pasted all the like stuff together, then added it together to get the final totals like the 10 green peppers.
The recipes
zip loc chicken
1 teaspoon garlic salt
2 tablespoons onion flakes
1 cup barbecue sauce,
12 ounces beer
2 1/2-3 1/2 lbs boneless skinless chicken breasts, Cut Into Large pieces
Combine barbecue sauce, garlic salt, onion flakes, pepper and beer in a gallon size Ziploc freezer bag.
Close Ziploc and mix thoroughly.
Add chicken to ziplock and make sure all pieces are covered in marinade.
Lie bag flat in freezer until frozen solid.
Chicken can be frozen up to 4 months.
Move chicken to the refrigerator 2-3 days before serving. Chicken will need time to thoroughly defrost and absorb the marinade.
Remove and discard marinade.
Grill chicken pieces on a low heat until internal temp reaches 165 deg, about 7 min per side or 7 min total on a george forman grill.
For smaller portions place desired amount of chicken in quart size freezer bag and add enough marinade to cover chicken. Freeze as above.
s/s dump chicken
1/4 C honey
2 tbl honey
1/4 C sherry vinegar
1/8 C soy sauce
2 tsp minced ginger
4 gloves garlic- crushed
1 1/2 lb chix breast
place all in zip loc, lay flat. Thaw overnight, heat oven to 350 empty into large baking dish- bake 25-30 minutes
sticky chicken
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chix
1 C onion- chopped
combine all spices, rub spice mixture into the chicken. Place in ziploc overnight. stuff cavity with onions and place in shallow roasting pan. Roast, uncovered @ 250 for 5 hours (YES 250) after 1st hour baste chix occasionally every 1/2 hour with pan juices, ignore pop up thermometer. let rest for 10 minutes before carving
freezer stash meatballs
3lbs ground beef
1 1/2 c bread crumbs
3 eggs
6 tbl minced onion
3 cloves garlic
1 1/2 tsp salt
1/2 tsp pepper
heat oven 400
large bowl, mix ingredients together, shape into 1 1/2 inch balls. Arrange in two 10x15 jelly roll pans, bake until meat is browned and juices run clear- 10-13 minutes. Drain, let cool to room temp, transfer to zip loc bag- makes 48
south of the border chicken bake
2 cans crm mush soup
2 cans crm chix soup
3 1/2 c milk
4 c cooked chicken- chopped
2 onions chopped
2 c salsa
4 c cheddar- grated
24 corn tortillas- cut into 8 pieces
combine soups and milk. Add chicken, onion, salsa, and 3 c grated cheese. Layer tortila pieces first, followed by chix mixture into three lightly buttered 8x8 pans. Top with remaining cheese, cover with foil- label and freeze
thaw in fridge for day- heat through @ 250
twice baked potatoes (i double this)
3lbs bakers
1/2 C milk
1/2 C sour cream
1/4 C butter
1 C shredded cheese- i use cheddah)
clean potatos, spray with pam. Bake until done- 45 minutes @350. Cut potatos in 1/2 scoop out insides. Place in Bowl. combine ingredients except cheese, and mix until fluffy. Fold cheese in by hand. Put mixture back into 1/2 shells
Flash freeze in pan covered, then transfer to ziploc
re-heat @ 350 with cheese and butter sprinkled on top until heated
bac/swiss/gpepper meatloaf
1 lb bacon
4 m green peppers- diced
1 m onion- diced
1 1/2 lb ground beef
1 egg
1/2 C 1/2 n 1/2
6 oz swiss shredded
1/2 C corn flakes crumbs
preheat oven 350- cook bacon, saute green peppers and onion until tender. In large bowl, mix beef, egg and 1/2 and 1/2. Add pepper and onion to mix, all but a few spoonfulls of cheese, and all but 1 tbl bacon bits. Add corn flakes mix well. Shape into loaf pans and place in loaf pan.
bake for hour- drain fat from pan, sprinkle reserve cheese and bacon on top. Bake additional 5 minutes or until cheese is bubbly. All to rest for 10 minutes freeze in pan, then transfer to ziploc
Marinated steaks-
2 lbs steak- cut into 4 strips
3 tbl vinegar
1 tbl worchestershire
2 garlic cloves- minced
1 tbl olive oil
cut steak into 4 pieces, and place in zip loc. Combine marinade ingredients and add to bag with meat, freeze flat
to prepare- thaw steak in bag with marinade overnight- grill
My others- I have no recipe for, but I can tell you what I do
Mac N Cheese- 2 boxes elbow mac and 4 lbs of cheddar cheese.
boil macaroni
make rue over low heat- with couple cups of milk, and 1lb of cheddar
shred the rest of the cheddar-
mix all ingrediants in big bowl- crush ritz on top- bake 350' for 45 minutes or so.
lasagna- I use my own sauce- which is what makes the differenec than plain lasagna- same with the stuffed shells
rosie burgers- these are DBFs' moms
You take like 1/2 - 3/4 lb burger I use ground siroloin for hamburgers because i like the flavor better than lean meat....
Split the burger in half- take diced green pepper, diced onion, and a bit of shredded cheese- place this on top of one of the 1/2s you split- then place the other 1/2 on top- smoosh the ends together- then grill over indirect heat. GOSH THEY'RE GOOD!
My list did have a lot of other stuff on it- like the white pepper, garlic salt etc.. but after the list was organized, I printed that out and went to the pantry and kitchen. I crossed off what I had- unless I saw it in the flyer of the two stores i use. ginger stayed on my list because I didnt have that.
On my original list- it had EVERYTHING for the months dinners. What I did from that point- after organizing it and crossing off what I already had, was figure out what was going to stay fresh and what I'd have to purchase at a 2nd trip.
Like- the steak sub rolls, I'll have to get those on the 14th since we're having those on the 17th. That sort of thing. Plus salad fxings for the 2nd half of the month.
I already have that list started- its on the fridge taped- and the kids and DBF know that after tomorrow- if they use something it has to go on that list, or I wont get it. Thats a new rule in the house
It looks like a lot, but really, I think it will pay off
Hope that helps a bit!
Google OAMC if your looking for more recipes or tips and ideas!
Brandy
