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    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
    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
    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
    Ebook445 pages3 hours

    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!

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateSep 1, 2009
    ISBN9781429928663
    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
    Author

    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

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    • 5/5
      I began OAMC over 20 years ago and I still use many of the recipes and methods I learned!
    • 5/5
      This 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.

      1 person found this helpful

    Book preview

    Once-A-Month Cooking Family Favorites - Mary Beth Lagerborg

    ONE-MONTH CYCLE A

    e9781429928663_i0002.jpg

    Take 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.jpg

    PANTRY 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

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