Please Share Your OMAC Recipes

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  #1  
Old 09-21-2008, 07:06 AM
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Please share your OMAC recipes

For those of you that do Once a month cooking please share your recipes. Thanks!
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  #2  
Old 09-21-2008, 06:53 PM

RE: Please share your OMAC recipes

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My favorite OMAC food is the lowly meatball recipe.

I buy 3+ lbs of ground beef and make a standard meatloaf mixture. I will make one large meatloaf, then make about 30-40 meatballs with the rest. Bake them on a cookie sheet, let them cool, then freeze them individually on the cookie sheet, then transfer to a plastic bag.

I use the meatballs with spaghetti ( of course ) , but also for meatball subs, and I'll make sweet and source sauce ( using jelly and chili sauce ) for the meatballs which Mr Mav just adores. I'll also crumble some of them onto the homemade pizzas we'll make a few times a month.
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Old 09-25-2008, 02:15 PM

RE: Please share your OMAC recipes

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I freeze mashed potaoes and potato skins I make up my mashed potatoes with butter pepper salt and 1 tablespoon sourcream and milk (I make mine a little dry) freeze in ziplocs when ready dump in Bowl add a little milk and stir after every 1 minute interval in microwave. For potato skins I bake potatoes until almost done slice in half scoop out mix with bacon bits , chedder cheese, season salt, pepper , a little butter and sour cream put back on potaoes and cook until cheese is melted take out and flash freeze when frozen soild throw in baggies . Sorry I dotn have ameasured recipe I hardly ever use measurements.
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Old 09-25-2008, 02:17 PM

RE: Please share your OMAC recipes

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Old 09-30-2008, 12:39 PM

RE: Please share your OMAC recipes

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I freeze a lot of crockpot dinners. Anything I make in the crockpot, I divide up into individual or family sized portions, tupperware, and freeze.
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Old 02-22-2009, 04:41 PM

RE: Please share your OMAC recipes

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Baked Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1 can diced tomatoes with juice (14.5 ounce)
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a large skillet over medium heat, brown the stew meat; drain and set aside.

3. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.

4. Cover and bake for 2 hours, or until meat and vegetables are tender.

**Don't add the potatoes until you are ready to cook. The raw potatoes turn gray in the freezer
--------------------------------------------------------------------------------------------------------------------
Chicken and Broccoli Lasagna

For the sauce
4 tbs. butter
4 tbs. flour
2 c milk
1 c chicken broth
3 eggs
1/2 c parmesan cheese
1/2 tsp. salt
1 pinch nutmeg & ground red pepper
lasagna noodles
2 tbs. butter
1 c chopped onion
1 tsp. minced garlic
1 1/2 c diced chicken
1 bag frozen broccoli cuts
1/4 c parsley
1 lb mozzarella, sliced thin
1/4 c parmesan cheese

1. Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.

2. Cook noodles.

3. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.

4. Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.

5. To serve: Defrost Bake 350F for 50 min, until bubbly.
------------------------------------------------------------------------------------------------------------------

Ham and Sausage Jambalaya

1 1/2 pounds hot Italian sausage
3 tablespoons oil
1 pound ham, diced
4 whole onions, chopped
2 whole bell peppers, chopped
4 ribs celery, chopped
1 large can tomatoes
6 cups beef or chicken stock
4 cloves garlic, chopped
4 whole bay leaves
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1 sprig thyme (or 1/2 tsp
-- powdered
-- thyme)
1 teaspoon chili powder
salt, black and cayenne
-- pepper to taste
4 cups raw rice
1 bunch green onions, chopped

1. Slice the sausage and fry it up in the oil (preferably in a big cast iron pot) until it is brown. Then add the ham. Stir the ham and sausage mixture while chopping the onions, peppers and celery. Then add these vegetables to the pot and cook until they are tender. Nest, add the tomatoes and cook a few minutes more. Add the stock, bring to a boil and let simmer for 30 minutes.

2. While the food is simmering, chop and add the garlic, the bay leaves, thyme, chili powder, allspice, cloves, salt, black pepper and cayenne pepper. [Unless you have a healthy tolerance for hot food, start off with 1 teaspoon of cayenne pepper and taste before adding the rice.]

3. Now add the rice, bring to a boil and keep it there for about 3 minutes. Then cover the pot and set stove to very low heat. After 15 minutes, stir the jambalaya. If it seems dry, add some more water. Put the lid back on and cook for 15-20 more minutes. Add the chopped green onions a few minutes before serving.

4. This makes 8-10 servings. Also, it freezes very well, so don't be afraid to make a lot.
-------------------------------------------------------------------------------------------------------------

Honey Garlic Meatballs

2 lbs lean ground beef
1 cup dry fine bread crumbs
2 eggs
1 tsp seasoning salt
1 Tbsp butter
6 cloves garlic, minced
3/4 cup ketchup
1/2 cup honey
1/4 cup soy sauce

1. Preheat oven to 500. Combine first 4 and make walnut sized balls. Bake spread out on jelly roll pans for 8 mins, turn them over and bake another 8 minutes.

2. While baking, soften garlic in butter in large frying pan. Add rest, simmer. Add balls and simmer to coat. Serve with rice.

3. Even better the second day.
--------------------------------------------------------------------------------------------------------------------

Tater Tot Casserole

72 onion flavored tater tots
1 lb. extra lean ground beef
1 chopped onion
1 can lowfat cream of chicken soup
1 can regular cr. of mushroom soup
3/4 c. kraft 2% finely shredded cheddar cheese

Brown gr. beef and onion together, then drain. Mix in both cans of soup. Spray a square casserole pan with pam and arrange the tater tots in a single layer. Top with the beef/soup mixture, and spread the cheese on top. Bake at 350 for 30 minutes
----------------------------------------------------------------------------------------------------------------
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Old 03-12-2009, 07:11 AM

RE: Please share your OMAC recipes

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- Enchaladas (regular & sour cream chicken!)
- Baked Ziti (any pasta, sauce, meat, veggies, mix freezes great!)
- Lassangia
- Stroganoff
- Beef Tips & Rice
- Hashbrown Breakfast casserole
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Old 03-12-2009, 08:27 AM

RE: Please share your OMAC recipes

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I don't do OMAC but I love these recipes! One trick I do use is to throw BBQ sauce in with chopped peppers and onions and then freeze. It makes a great pre-made marinade for BBQ kabobs, fajita's, etc.
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Old 03-12-2009, 08:57 AM

RE: Please share your OMAC recipes

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I don't cook once a month, but I do have some food I cook in bulk and that freeze well:

Meatballs (already mentioned)
Pulled pork
Chili
BBQ ribs
Pancakes
Waffles
French Toast
Quiche
Calzones (sliced)
Bean burritos

I put pancakes/waffles/fr. toast in a gallon size ziploc separated by wax paper or parchment so that you can pry them apart later. We have 'breakfast for dinner' sometimes so these works out great with some fruit sauce on top.

I use Alton Brown's basic waffle recipe, and my boyfriend's family pancake recipe. Everything else I kind of do on the fly or get a recipe on the internet. If anyone wants the pancake recipe just pm me.

The calzones, I just use pizza dough rubbed with crushed garlic, then spread with spaghetti sauce. I layer fresh spinach leaves, whatever meat I want in it, then top with cheese. Roll them up and pinch the edges to close. Brush with oil and sprinkle with a little salt. Bake at 400 until browned.

Last edited by entropygirl; 03-12-2009 at 09:04 AM. Reason: recipe info
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Old 03-12-2009, 11:02 AM

RE: Please share your OMAC recipes

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ooh I just found this breakfast casserole, and I think it would freeze great! Sounds sooooooooo good too!!!
Marmalade French Toast Casserole Recipe - Rice/Grains - MyRecipes.com
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Old 03-12-2009, 01:33 PM

RE: Please share your OMAC recipes

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I make....

Spaghetti Pie
Meatballs
Tex Mex Chicken tenders
Asian Chili Chicken
Sausage Balls
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Old 03-12-2009, 01:47 PM

RE: Please share your OMAC recipes

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Ashley and mondickens - Got the recipes? Beef tips and rice? Spaghetti pie? Asian Chili chicken? Sausage balls? Yum! See, you'd think I'd know better than to read this thread while I was hungry!
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Old 03-12-2009, 04:20 PM

RE: Please share your OMAC recipes

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Easy Spaghetti Pie - (I make one for our dinner that night and freeze the other one)

Ingredients
1 lb lean ground beef
1 tablespoon minced garlic
1 (16 ounce) pasta sauce with mushrooms (Prego is the perfect brand for this!)
1 cup parmesan cheese (Kraft grated)
3 eggs
1 tablespoon italian seasoning
1 (16 ounce) carton ricotta cheese
1 (16 ounce) package thin spaghetti, cooked and drained
2 cups mozzarella cheese, shredded

Directions
1 Brown ground beef and garlic in skillet. Drain well.
2 Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
3 Beat eggs and add parmesan cheese in a large bowl.
4 Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat.
5 Spread pasta mixture on bottom and up sides of 2- 9" glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.).
1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie.
7 Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
8 Top each pie with 1/2 the meat mixture.
9 Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ).
10 Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
11 Let stand and cool for 5 minutes, and then cut into wedges.
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Old 03-12-2009, 04:20 PM

RE: Please share your OMAC recipes

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I could cut and paste the spaghetti recipe, but I'll have to type the others out from my cookbook. I'll get back to ya soon!
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Old 03-13-2009, 04:55 PM

RE: Please share your OMAC recipes

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Quote:
Originally Posted by AshburnMom View Post
Ashley and mondickens - Got the recipes? Beef tips and rice? Spaghetti pie? Asian Chili chicken? Sausage balls? Yum! See, you'd think I'd know better than to read this thread while I was hungry!
Omygosh, beef tips are soooooooooooo EASY!

- Use whatever beef you find on sale, and cut it into cubes.

- Toss it into the crock pot with 1 can of cream of mushroom soup & one package of Lipton onion soup mix, and mix well.

- Pour 1/2 can of 7up or sprit over the top and stir gently just to mix the 7 up in, but not to loose all the carbination.

- Cover and cook on low for 6-8 hours!

* I always atleast double the recipe, it's one of my husbands favorites! A triple batch is the most that will fit in a standard size crock pot.
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Old 03-17-2009, 08:21 AM

RE: Please share your OMAC recipes

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Sweet Asian Chicken (got the name wrong in my other post)

This recipe makes 3 entrees, 4 servings each

6lbs boneless, skinless chicken half breasts
1 cup packed brown sugar
1 cup soy sauce
1/4 cup lime juice
1/2 tsp curry powder
3 T minced garlic
2 1/4 tsp crushed red pepper flakes
3 one-gal freezer bags

1. Rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags.

2. Combine the brown sugar, soy sauce, lime juice and curry powder in a medium bowl. Divide marinade evenly over the chicken.

3. Measure 1 T minced garlic and 3/4 tsp crushed red pepper into each bag.

4. Seal and freeze

TO COOK ONE ENTREE
This entree can be prepared outdoors on a grill or in the kitchen on your stovetop. Completely thaw one entree in the refrigerator.

FOR INDOOR COOKING - Cut marinated chicken into 1/2 inch strips. Heat oil in a wok or large skillet. Stir-fry chicken over medium heat for about 25 minutes, or until pieces pull apart easily and are no longer pink in the center. Serve with soba noodles or rice.

This recipe is from a wonderful cookbook called "FIX FREEZE FEAST" by Kati Neville and Lindsay Tkacsik.
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Old 03-17-2009, 08:27 AM

RE: Please share your OMAC recipes

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SAUSAGE BALLS (can easily double recipe for even more to freeze)

Ingredients

1 lb bulk sausage
1 (10 ounce) package sharp cheddar cheese (grated)
2 cups Bisquick baking mix


Directions

1 Allow cheese and sausage to reach room temperature. (I only do this with the cheeze, the warm pork creeps me out a little)
2 Place in mixing bowl with Bisquick and blend till smooth. (I've had great success using my hand-held electric mixer to incorporate ingredients).
3 NOTE: Mixture will be quite dry.
4 Press/roll mixture into 1 inch balls by hand. Place onto cookie sheets about 1 inch apart.
5 Place cookie sheets in freezer and allow balls to freeze completely. Remove from cookie sheet and place in freezer-safe bag.

To bake: Personally, I don't thaw these out ahead of time. If you want to cook them straight from the freezer, increase cooking time to 30 minutes.

(cooking directions are for thawed sausage balls!)
1 Line cookie sheet with aluminum foil. Spray well with vegetable oil spray.
2 Bake in 400* oven for 10 to 12 minutes, or till golden brown.
3 Drain on paper towels.
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Old 03-26-2009, 08:11 AM

RE: Please share your OMAC recipes

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There are a ton of OAMC recipes on recipezaar. They also have a OAMC forum that has a few cooking plans on it. Thats the part that I have trouble with planning the day.
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