Club. Week Twenty-Three

Transcription

1 Club Week Twenty-Three Elisa Prout Onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 1

2 NOTICE: You DO NOT Have the RIGHT to reprint or Resell this Report! You Also MAY NOT Give Away, Sell or Share the Content Herein If you obtained this report from anywhere other than you have a pirated copy. Please help stop Internet crime by reporting this to: mailto:support@onceaweekcooking.com 2015 Copyright Elisa Prout ALL RIGHTS RESERVED. No part of this report may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated and signed permission from the author. DISCLAIMER AND / OR LEGAL NOTICES: The information presented herein represents the views of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinion based on the new conditions Elisa Prout - All Rights Reserved 2

3 Week 23 We re nearing the final weeks of the 6 month cooking club meal plans and I can t help but be excited for how much the meal plans have helped you each week. These are recipes I truly use and build my monthly meal plans around. By now you may be going through past menus and pulling some of your favorites out to change out some recipes or to make your own. I now pull from all of the meal plans and double or triple up on some of the favorites for the freezer. Those favorites will depend on the season we are coming into. For fall/winter I always have chili, spaghetti and 4 kinds of casseroles in the freezer. For spring/summer I have a minimum of 6 bags of marinated meat to pull from. After you cook for the first 6 months of this meal plan you will be on a roll and will have insight on recipes that work well for your family. As I think I ve said, I also really like to cook for family, friends and coworkers. I m used to adapting meals and I m pretty good at figuring out meals for any picky eaters. If you have picky eaters or larger portions needed, please me at menus@onceaweekcooking.com. I m always available to help you through adapting your menu plans. Get out of the kitchen! Elisa Prout info@onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 3

4 Menu Sausage Pie Corn Stuffed Pork Chops Chicken Divan Tex Mex Chicken Soup Tuna Noodle Casserole Shredded Beef Casserole Shredded Beef Sammies w/augratin Potatoes 2015 Elisa Prout - All Rights Reserved 4

5 Shopping List Meats 4 thick cut pork chops 1 lb bulk sweet or hot Italian sausage 5 lb beef chuck roast 3 large or 4 medium chicken breast, approx 3 lbs Fresh Vegetables 4 small onions (1 sliced in to rings, other two chopped, ¼ cup minced small) 3 stalks celery (chopped) 4 cups mushrooms (sliced) 1 small red pepper (chopped) 1 small green pepper (slivered) 2 lbs potatoes (peeled and sliced thin) 4 cloves garlic Mixed salad greens and salad toppings Frozen 1 bag Mexican-style corn 1 bag Santé Fe vegetables 1 bag broccoli 2015 Elisa Prout - All Rights Reserved 5

6 Canned/Jarred Products 8 oz can pizza sauce 1 9 oz can tuna 1 15 oz can black beans 1 15 oz can great northern beans, rinsed and drained 1 4 oz can chopped green chilies oz can corn Small jar roasted red sweet pepper or pimiento Molasses 1 Tbsp lemon juice Dry Goods Bread crumbs 1 cup dried elbow macaroni 6 hamburger buns 4 sourdough rolls 6-8 corn tortillas Rice Dairy/Deli 16 oz shredded mozzarella 16 oz shredded cheddar cheese 4 oz grated Parmesan 8 oz cheddar cheese, cubed 1 egg Butter ¼ cup cream Milk 2015 Elisa Prout - All Rights Reserved 6

7 Pantry Items 16 oz package hot roll mix Assorted dressings for side salads Brown sugar Flour Ketchup Mustard Worcestershire sauce Dry mustard Salt Ground black pepper Thyme Sage Dried oregano Ground cumin Garlic powder Olive Oil Onion powder 2015 Elisa Prout - All Rights Reserved 7

8 Getting Started In order to make your once a week cooking routine the most effective, start by making sure you have all the ingredients available and that your kitchen and kitchen tools are clean and accessible. The first beef recipe (shredded slow cooker beef) needs to marinate overnight. This is going to be a slow cooker recipe and an easy marinade. So whisk it together and know that you have one recipe already started and just need to turn that slow cooker on in the morning! We ll be using the shredded beef for beef recipes 1 & 2, so you can move down the list once you have the beef in the slow cooker. Boil chicken breasts in 4 cups water. Cooking should take about 15 minutes. Once chicken is cooked, set it out to cool and SAVE COOKING WATER. Just leave the cooking water (broth) in the large pot you cooked it in as we will be using it for the Tex Mex soup and we will be using the large pot you cooked chicken in. However, when ready to make the soup, you will need to pour the liquid into another container or bowl so you can sauté veggies. No need to wash the pot we ll need again to make the soup 2015 Elisa Prout - All Rights Reserved 8

9 Shredded Slow Cooker Beef 5 pound boneless beef chuck roast ½ cup molasses ½ cup brown sugar 1 cup ketchup 1 Tbsp lemon juice 1 Tbsp dried oregano 1 Tbsp garlic powder ½ tsp onion powder 1 small onion sliced into rings Beef Recipe #1 1. In a small bowl, whisk all ingredients except, buns, roast and onion slices. Set roast in slow cooker pot, add onion slices and pour sauce over roast and onions. Marinade overnight. 2. Cook roast in slow cooker on high for 4 hours. Use a thermometer to make sure meat is done. It should be easy to pull apart with a fork. 3. Take meat out of slow cooker to cool. Shred meat when cool enough to touch. 4. Split meat into half for the following two beef meals/recipes Elisa Prout - All Rights Reserved 9

10 Shredded BBQ Beef Sandwiches ½ of meat from slow cooker recipe 4-6 hamburger buns Beef Recipe #2 1. Place meat in freezer bags in portions you want to use. Many times I set this meal up in smaller sized bags with a double portion in each bag. It should make about 6 portions depending on how much meat you like to stack on your sandwich. This also helps it to thaw faster for those nights I may have forgotten to take something out of the freezer! 2. Add a few of the onion slices to the bag and a few tablespoons of the sauce if you are freezing in double portions, more if larger portion sizes. Seal and freeze. Thaw meat in fridge overnight, longer if portion size is larger. Place in microwave safe bowl and heat for 2-3 minutes, stirring at least once. If doing the full batch of meat at once it may take 4-5 minutes. Spoon onto hamburger buns. A little bit of sauce and onions on the bun tastes even better. Serve with **au gratin potatoes and Sante Fe vegetables. **Recipe for potatoes is after main meal dishes Elisa Prout - All Rights Reserved 10

11 Shredded Beef Casserole Beef Recipe #3 ½ of shredded beef from slow cooker recipe and sauce 6-8 corn tortillas oz can black beans, rinsed and drained 1 green pepper, slivered 8oz shredded cheddar cheese 1. Spray bottom of 9x9 baking dish or aluminum pan with cooking spray. 2. Sauté green peppers in small pan. 3. Lay 3-4 tortillas to cover the bottom of baking dish. I generally tear them in half to make them fit better. 4. Add shredded beef, peppers and beans on top of tortillas. 5. Spoon sauce over mixture, making sure to get sauce into all corners. Approximately 4 Tbsp, making sure that all the edges have gotten sauce so they do not get crispy. 6. Layer tortillas over the meat mixture. Spoon sauce over tortillas, again paying close attention to the edges getting sauce. 7. Cover with shredded cheese. Let cool if necessary. Tightly cover with aluminum foil and freeze. To cook: Thaw casserole for at least 24 hours. You want to make sure the middle is thawed. Bake uncovered at 350 for minutes, until cheese is bubbly and tortillas are browning. Serve with side salads Elisa Prout - All Rights Reserved 11

12 Corn Stuffed Pork Chops 4 thick cut pork chops ½ cup Mexican-style frozen corn ½ cup bread crumbs ¼ of a small onion, finely diced 2 tsp salt 1/8 tsp sage 1/8 tsp thyme Pork Recipe #1 1. Combine all ingredients, except pork chops and sage, in a small bowl. Divide into four equal parts. 2. Slice pork chops carefully to create a pocket. 3. Stuff corn mixture into pockets. 4. Tie closed with string or use toothpicks to keep them closed. 5. Place in baking dish. Sprinkle with sage and bake for 30 minutes at Let cool and freeze in Ziploc baggy. To reheat, thaw pork chops. Place in baking dish with thin layer of water in bottom. Bake for minutes or until pork chops are done and no longer pink. Serve with the rest of the Mexican-style frozen corn and **mashed potatoes. **recipe can be found after main meals 2015 Elisa Prout - All Rights Reserved 12

13 Pork Recipe #2 Sausage Pie 1 16 oz hot roll mix 1 lb. Bulk sweet or hot Italian sausage 4 cups sliced fresh mushrooms ¾ of a small onion, chopped 1 small red pepper, chopped 2 cloves garlic 1 8oz can pizza sauce 2 cups mozzarella 1 egg 1 Tbsp water 1. Prepare roll mix according to package directions, cover and let dough rest for 5-10 minutes. 2. Brown sausage in a large skillet. Drain meat. 3. Add mushrooms, onion, peppers and garlic. Cook on medium heat until vegetables are tender. Turn off stove and add pizza sauce. Stir in and set aside. 4. Preheat oven to 350. Grease bottom and side of 9 spring form pan. 5. Roll out ¾ of the dough into a 15 circle. Fit into bottom of pan and press up sides. 6. Sprinkle ½ cup of cheese over dough. Spoon in meat mixture, then cover with remaining cheese. 7. Roll out remaining dough to a 9 circle and cover. Fold edges of bottom dough over top cover dough and pinch to seal. 8. Beat egg and water together. Brush top of pie with egg mixture and let dry for about 5 minutes. Score the top of the pie in a diamond pattern, not pressing knife completely through the top crust. 9. Bake for 30 minutes. Let cool completely. Cover tightly with aluminum foil and freeze. To reheat: Thaw completely. Bake uncovered for 15 minutes in 350 degree oven or until crust is brown and center is hot. Serve with side salads Elisa Prout - All Rights Reserved 13

14 Chicken Recipe #1 Chicken Divan 1 package frozen broccoli, thawed under cold water and drained 2 cups chicken, cooked and sliced (usually 1 lg breast, or two medium) ¼ cup butter ¼ cup flour 2 cups milk ¼ cup cream ½ cup grated Parmesan 1 Tbsp mustard 1 clove garlic ¼ cup onion, minced 1 tsp Worcestershire sauce 1. Put chicken and broccoli in bottom of 13x9 baking dish, aluminum pan or gallon freezer bag. 2. In medium saucepan, melt butter. Add garlic and minced onions, cook for 2 minutes. 3. Slowly add flour and whisk to make sure all flour is wet. 4. Gradually whisk in milk and cream until starts to thicken. 5. Add cheese, mustard and Worcestershire sauce. Stir until cheese is melted. 6. Pour over chicken and broccoli. Thaw 24 hours in fridge. If you froze it in a freezer bag, make sure to place the bag in a 13x9 baking dish in case of any leaks when thawing. Bake in 13x9 baking dish at 400 degrees for 30 minutes. Serve over rice Elisa Prout - All Rights Reserved 14

15 Chicken Recipe #2 Tex Mex Chicken Soup Broth from cooking chicken, approx. 2 cups 1 15 oz can great northern beans, rinsed and drained 1 4 oz can chopped green chilies 1 Tbsp olive oil 1 small onion, chopped 1 clove garlic, minced 2 tsp dried oregano 1 tsp ground cumin 2 cups cooked chicken chopped, approx 2 medium breasts 1 15 oz can corn, don t drain 1. Take large pot you boiled chicken in and heat olive oil on medium heat. 2. Saute onions and garlic until soft and clear, stirring frequently so it doesn t burn. 3. Add all other ingredients and bring to a boil. Let simmer for 15 minutes, stirring occasionally. 4. Let cool and put into large freezer container, single portion containers or freezer bag(s). Seal and freeze. For Serving: Thaw overnight or longer in fridge. Pour into pot and reheat on medium-low heat for about 20 minutes. Can be reheated from frozen which is why I love to double this recipe and keep extra portions in the freezer. Set frozen block of soup in pot and reheat on low heat until thawed. This will probably take about 20 minutes and you need to keep an eye on it so it s not burning. Once thawed, heat for 5 minutes on medium. Serve with sourdough rolls Elisa Prout - All Rights Reserved 15

16 Tuna Noodle Casserole Seafood Recipe #1 1 cup dried elbow macaroni ½ cup bread crumbs 1 Tbsp melted butter 3 stalks celery, chopped ½ onion, chopped ¼ cup butter ¼ cup flour ½ tsp salt ½ tsp dry mustard ¼ tsp ground black pepper 2 cups milk 1 9 oz can tuna, drained 1 cup cheddar cheese, cubed ¼ cup roasted red sweet pepper or pimiento 1. Cook macaroni per package directions, careful not to overcook. Drain and set aside in a large bowl. 2. Add tuna (broken into chunks), cheese and the roasted peppers or pimiento to the large bowl. No need to mix it. 3. In a small bowl, combine bread crumbs and melted butter and set aside. 4. In a medium saucepan cook the celery, onion and butter over medium heat until veggies are tender. Stir in flour, salt, dry mustard and black pepper. Stir well so all the flour is wet. 5. Pour in milk. Cook until it starts to thicken, stirring frequently. 6. Pour sauce over noodles in large bowl and gently toss all ingredients together. 7. Transfer into a square baking dish or aluminum pan. Sprinkle the bread crumbs on top and let cool. 8. Cover tightly with aluminum foil and freeze. To reheat: Thaw for at least 24 hours in fridge. Bake uncovered for minutes or until bubbly and topping is golden brown Elisa Prout - All Rights Reserved 16

17 Side Dish Recipe #1 Au Gratin Potatoes 2 lbs potatoes, peeled and thinly sliced or don t peel that works too 2 Tbsp butter ½ small onion, diced ½ tsp garlic powder 2 Tbsp flour ½ tsp salt ¼ tsp ground black pepper 1 ½ cups milk 1 cup shredded cheddar cheese 1. Boil potatoes for 2 minutes. Drain and rinse in colander with cold water. 2. Layer potatoes in a 2 qt baking dish. Sprinkle salt and pepper over layers as you go. 3. Melt butter in a medium saucepan over medium heat. Sauté onions until clear and tender. 4. Add garlic powder and flour. Whisk to get all of flour moistened. 5. Slowly stir in milk and whisk to get flour clumps out. Heat until thickened. Stir in cheese until melted. 6. Pour sauce over layers of potatoes. 7. Cover and bake at 350 for 40 minutes. Cool completely. Cover tightly and freeze. To Serve: Thaw potatoes for at least 24 hours in fridge. Bake, covered for approximately 15 minutes at 350 degrees. Potatoes should be bubbly and hot. This dish can also be broken into two batches. Many times I will use bread size baking pans and split the recipe between the two pans. Cooking time will be a little less if you do this, as it doesn t have the same mass to cook in one pan Elisa Prout - All Rights Reserved 17