Once-A-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-Ahead Dinnertime Method
By Mary Beth Lagerborg and Mimi Wilson
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About this ebook
Mimi Wilson and Mary Beth Lagerborg are back with a brand new book that features their Once-A-Month Cooking ™ technique guaranteed to save time and money. Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free – their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it's ready - fast and delicious! Once-a-Month Cooking™ Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:
-Adobe Chicken
-Baked Mediterranean Cod
-Chicken Wild Rice Soup
-County-Style Ribs
-Texas-Style Lasagna
With the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking ™ technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!
Mary Beth Lagerborg
Mary Beth Lagerborg is Director of Media at MOPS International (Mothers of Preschoolers). She is a speaker, the author of Dwelling: Living Fully from the Space You Call Home, and editor with Karen J. Parks of Beyond Macaroni and Cheese. She and her husband Alex live in Littleton, Colorado.
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Reviews for Once-A-Month Cooking Family Favorites
4 ratings2 reviews
- Rating: 5 out of 5 stars5/5I began OAMC over 20 years ago and I still use many of the recipes and methods I learned!
- Rating: 5 out of 5 stars5/5This is an excellent system for busy people to spend less time in the kitchen and enjoy healthy family-style and low cost meals. It is also ideal if you prepare meals for an family member who has difficulty cooking. Shopping and some prep occurs the day before, while all the cooking is done in a day. Recipes do include some convenience items such as condensed soup, crescent rolls and packaged rice, but most of it is scratch cooking, which is a real money saver. I combine most of these meals with a salad. One tip: package meals according to your family size or you will tend to eat too large of portions. Recipes grouped both by one month and 2 week cycles. Use what applies to your freezer space. If you have a specialty diet, you can adapt your recipes to fit this process and customize it for your family. This is good, traditional American family food, not haute cuisine.
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Book preview
Once-A-Month Cooking Family Favorites - Mary Beth Lagerborg
ONE-MONTH CYCLE A
e9781429928663_i0002.jpgTake the family on an international journey with delicious dishes from the American Southwest, Asia, and Africa. Sweet Mustard-Glazed Salmon Fillets and Lime-Grilled Mahi Mahi Steaks give a delicious snatch of catches from rivers and oceans.
Menu Chart for One-Month Cycle A
e9781429928663_i0003.jpge9781429928663_i0004.jpgPANTRY LIST FOR ONE-MONTH CYCLE A
Herbs and Spices
Basil leaves: 3 teaspoons
Bay leaves: 4 leaves
Cayenne pepper: ¼ teaspoon
Celery salt: 2 teaspoons
Chili powder: 5 teaspoons
Cinnamon: ¼ teaspoon
Coriander, ground: 31/2 teaspoons
Cumin, ground: 6¼ teaspoons
Curry powder: 1/2 teaspoon
Dry mustard: 21/2 teaspoons
Fennel seed: 2 teaspoons
Garlic powder: 1/8 teaspoon
Ginger, ground: 2 teaspoons
Italian seasoning: 1 tablespoon
Marjoram: 1/2 teaspoon
Oregano leaves: 41/2 teaspoons
Paprika: 1 tablespoon*
Pepper
Red pepper, crushed: 1/2 teaspoon (optional)
Salt
Thyme: ¼ teaspoon
Turmeric: 1/2 teaspoon
Other
Barbecue sauce: 2 tablespoons
Breadcrumbs, dry: 11/2 cups (¾ cup*)
Brown sugar: 1/2 cup
Cornstarch: 1 tablespoon
Cooking spray
Butter: 1/2 cup (1 stick) (¼ cup*)
Eggs: 10 eggs
Evaporated milk: 1/3 cup
Flour: 2/3 cup (¼ cup*)
Honey: 1/2 cup
Ketchup: 21/2 cups
Lemon juice: 1 cup
Lime juice: ¾ cup
Mayonnaise: 1¼ cups
Milk: 2 cups
Mustard, Dijon: 7 teaspoons
Mustard, prepared: 2 tablespoons
Oatmeal, quick-cooking: 2 tablespoons
Olive oil: 11/8 cups (1 tablespoon*)
Orange juice: 1/3 cup
Peanut butter, creamy: 1/2 cup
Red wine vinegar: 1/2 cup
Soy sauce: 11/2 cups
Sugar: ¾ cup
Tabasco sauce
Vegetable oil: 2¼ cups (3 tablespoons*)
Vinegar, apple cider: 1/2 cup
Vinegar, white: 1/2 cup
White wine: ¼ cup (optional)*
Worcestershire sauce: 51/2 tablespoons
Freezing Supplies
20 1-gallon Ziploc freezer bags
8 1-quart Ziploc freezer bags
8 Ziploc sandwich bags
1 9-inch pie plate
1 9×9×2-inch baking dish
2 medium round pizza pans
3 13×9×2-inch baking dishes
1 12-cup Ziploc freezer container
1 10-cup Ziploc freezer container
1 8-cup Ziploc freezer container
Heavy-duty aluminum foil
Wax paper
Indelible marking pen
Freezer tape
SHOPPING LIST FOR ONE-MONTH CYCLE A BY CATEGORIES
An asterisk (*) after an item in the shopping list indicates that the item will not be used until the day the entrée is served. When the item is fresh produce, such as a tomato, you may want to delay purchasing it until close to when you’ll served the dish. These items are all listed on the handy Menu Chart so you won’t forget to purchase them before they’re needed. Incorporate these into a weekly grocery shopping list so that you can continue to minimize trips to the store.
Produce
Almonds, sliced: 1 tablespoon needed
Cabbage: 1 head (2 cups needed)*
Carrots: 4 (2 cups chopped)
Cilantro: 1 bunch (13 tablespoons chopped) (2 tablespoons*)
Cranberries, dried (or raisins): 1/2 cup needed
Parsley: 1 bunch (5 tablespoons needed) (2 tablespoons*)
Garlic chopped: 1 jar (26 cloves equivalent)
Green bell pepper: 3 (3 cups chopped)
Mushrooms, fresh sliced: 8 ounces (1/2 cup sliced needed)
Onion: 8 medium (11/2 onions sliced, 61/2 chopped [13 cups])
Orange: 1 (includes orange zest)*
Red bell pepper: 2 (2 cups chopped)
Zucchini: 1 (¾ cup needed)
Dairy
Cheddar cheese, shredded sharp: 1 16-ounce package (12 ounces needed)
Cottage cheese, low fat: 1 32-ounce carton (28 ounces needed)
Cream cheese: 3 ounces needed
Monterey Jack cheese, shredded: 1 24-ounce package (4 ounces*)
Mozzarella cheese, shredded: 1 8-ounce package (8 ounces needed)
Parmesan cheese, grated: 2 cups*
Pastry shell, unbaked 9-inch pie pan: 3
Ricotta, part-skim: 2 15-ounce containers (21 ounces needed)
Sour cream: 1 24-ounce container
Swiss cheese, shredded: 1 8-ounce package
Whipping cream: 1/2 pint (1/2 cup needed)*
Frozen
Broccoli, frozen: 2 10-ounce boxes florets
Corn, whole kernel, frozen: 1 10-ounce package (1 cup needed)
Green beans: 1 10-ounce package (1 cup needed)
Mixed vegetables: 1 16-ounce package (2 cups needed)
Spinach, chopped: 2 10-ounce packages
Salmon: 4 6 to 8-ounce frozen fillets
Mahi Mahi: 6 1-inch steaks, frozen individually
Meats, Poultry
Beef, ground: 51/2 pounds
Beef, flank steak: 2 pounds
Beef, round steak: 11/2 pounds
Beef, sirloin steak: 1 pound
Beef, stew meat: 1 pound
Chicken: 8 thighs and 35 boneless, skinless breast halves
Italian sausage, mild: 2 pounds
Pepperoni, sliced: 1 8-ounce package (deli section)
Pork chops: 10 1-inch center cut
Pork bone-in shoulder: 31/2 pounds
Pork loin: 3 pounds
Canned Goods
Beef broth: 2 48-ounce cartons
Black beans: 3 15-ounce cans
Cranberry Sauce, jellied: 1 15-ounce can*
Chicken broth: 1 32-ounce carton (3 cups needed)
Coconut milk: 1 14-ounce can (in Asian section)
Cream of chicken soup: 2 10.5-ounce cans
Cream of mushroom soup: 1 10.5-ounce can
Green chiles, mild, chopped: 2 7-ounce cans
Green chiles, whole: 1 pound, 11-ounce can
Mushrooms, sliced: 1 4-ounce can
Olives, green, pitted: 1/2 cup needed
Orange marmalade: 1 tablespoon
Pineapple slices: 1 20-ounce can (includes ¼ cup juice needed)
Pineapple ice cream topping: 1 12-ounce jar*
Red kidney beans: 1 15-ounce can
Refried beans: 1 16-ounce can (1 cup needed)
Salsa: 1 16-ounce jar (1 cup needed)
Tomato paste: 3 6-ounce cans
Tomato sauce: 2 15-ounce cans
Tomatoes, stewed: 1 14.5-ounce can
Tomatoes, diced with basil, garlic, and oregano:
1 14.5-ounce can
Tomatoes, crushed in puree: 1 28-ounce can
V8 juice: 24 ounces
Bakery
14 whole-wheat hamburger buns*
1 12-inch Italian bread shell (Boboli)
Pasta, Rice, Noodles
Barley, quick cooking: 1/2 cup
Chow mein noodles: 6 ounces needed*
Pasta, egg noodles: 1 8-ounce package*
Pasta, jumbo shells: 1 8-ounce package
Pasta, small shells: 1/2 cup needed*
Pasta, spaghetti: 1 16-ounce package*
Jasmine rice, uncooked: 1 32-ounce package (31/2 cups needed)*
White rice, uncooked: 1 16-ounce package (11/2 cups needed)*
Tortillas, flour: 16 large*
Seasonings
Chili sauce: 12 ounces needed
Pesto with basil, refrigerated (deli section): 1 7-ounce package (optional)*
Salsa Verde: 1 15-ounce jar (Mexican food section)
ASSEMBLY ORDER FOR ONE-MONTH CYCLE A
Label freezer containers
Processing
CHICKEN
Put 8 boneless, skinless breast halves, seasoned with salt and pepper, in the oven for 50 minutes at 375°F.
HERBS
Cilantro: Chop 13 tablespoons
Parsley: Mince 5 tablespoons
Vegetables and fruits
Cabbage: Chop 1/2 head (2 cups)
Carrots: Peel and chop 4 (2 cups)
Green bell pepper: Chop 3 (3 cups)
Green olives, pitted: Chop 1/2 cup
Mushrooms: Slice 1/2 cup
Onions: Slice 11/2, chop 61/2 (13 cups)
Orange: Grate 1/2 teaspoon zest
Pineapple: Drain ¼ cup juice from canned slices, reserve for Sweet-and-Sour Chicken
Red bell pepper: Chop 2 (21/8 cups)
Zucchini: Chop 1 (¾ cup)
MEAT
Cut round steak into thin strips
Cube 1 pound sirloin steak
Quarter 8 ounces sliced pepperoni
CHICKEN
Cool the cooked chicken, then complete processing chicken as follows. (If desired, save broth from cooking chicken to supplement chicken broth in recipes.) Cook 8 breasts halves, shredding 1 breast for Creamy Chicken Enchiladas, cubing 5 for Chicken Broccoli Casserole and chopping 2 for Picadillo Chicken Pizza. Cut 7 uncooked breast halves into strips for Santa Fe Chicken and Zanzibar Chicken . Cut 6 uncooked breast halves into cubes for Sweet-and-Sour Chicken.
SAUSAGE
Set out one pastry shell, in its wrapper, to thaw for Italian Sausage and Spinach