Club. Week Twenty-Four

Transcription

1 Club Week Twenty-Four Elisa Prout OnceAWeekCooking.com 2015-Present - 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-Present 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 Present - Elisa Prout - All Rights Reserved 2

3 Menu Swiss Steak w/garlic Mashed Potatoes Meatball Casserole Burger and Fries Casserole Cashew Chicken Chicken Tortilla Wraps w/spanish Rice Honey Baked Chicken Corn Chowder w/cheesy Biscuits 2015-Present - Elisa Prout - All Rights Reserved 3

4 Welcome to week 24! You ve done it. 6 months of menus and saving time cooking each week. As a graduation present I have a special freebie for you. Just go to password: oawcclub and sign up for the graduation newsletter. I update the menus periodically and I want to make sure you get the latest versions. I ll be adding specialty meal plans and once a month cooking ebooks to the mix. If you have a special dietary meal plan you d like to see, please let me know. An acquaintance has a great gluten free cookbook if this is something you are working towards or someone in your family has a gluten allergy. Gluten Free Get-Togethers has great recipes along with personalized tips. Thank you for being a subscriber of my Once a Week Cooking Club. I d love a testimonial I can use on the site to let others know your personal experience with the meal plan. info@onceaweekcooking.com Elisa 2015-Present - Elisa Prout - All Rights Reserved 4

5 Meats 1 ½ lbs round steak 1 lb lean ground beef or turkey 1/2 lb ground chuck 1/2 lb ground pork 1 ½ lbs chicken thighs 2 lbs chicken breast Shopping List Fresh Vegetables 6 lbs potatoes 3 stalks celery, thinly sliced 4 carrots cut into into ¾ inch chunks Broccoli, enough for amount of servings you desire steamed as side 4 small onions, chopped 1 small red pepper, chopped 6 cloves garlic Mixed greens and salad toppings of choice Frozen 1 large bag frozen mixed vegetables 1 package (about 14 oz) frozen steak fries 1 package peas & carrots Canned/Jarred Products 1 (15 oz) can diced tomatoes 1 (8 oz) can tomato paste 2 small cans of tomato sauce 1 (10 oz) can cheddar cheese soup 2 (10 oz) cans cream of mushroom soup (can use low salt or low fat) 1 small can water chestnuts 1 small can bamboo shoots 1 can black beans 1 can pinto beans Salsa 1 can Ro-Tel tomatoes 3 (12 oz) cans of corn Salad dressings of choice for side salads 2015-Present - Elisa Prout - All Rights Reserved 5

6 Dry Goods 1 cup cashews, bits and pieces are fine 1 package small tortillas Dairy/Deli Section Butter Milk 8 oz cream cheese 8 oz sour cream 16 oz shredded cheddar cheese 24 oz shredded Swiss cheese 8 oz grated Parmesan cheese 1 egg Pantry Garlic powder Garlic salt Salt Ground black pepper Flour Sugar Cornstarch Cayenne pepper Chili powder Ground cumin Celery seed Celery salt Ground ginger Nutmeg Allspice Worcestershire sauce Brown sugar Honey Spicy brown mustard Ketchup Soy sauce Vegetable oil 1 envelope onion soup mix 3 ½ cups white rice 2015-Present - Elisa Prout - All Rights Reserved 6

7 Getting Started As always, start with a clean kitchen. Make sure you have baking dishes and freezer bags necessary to store dishes as you like. Start with the swiss steak as this has a 2 hour cooktime. Boil the 2 pounds of chicken breasts in about 4 cups of water and a large pot. Cooking time will be approximately 20 minutes. Set chicken aside to cool. Keep out 3 ½ cups of chicken broth. No need to wash pot as you will be using it again for the corn chowder. When cooled, you can cut 1 lb of chicken into cubes and shred the other. Put 1 ½ cups rice on to cook for meatball casserole Present - Elisa Prout - All Rights Reserved 7

8 Beef Recipe #1 Baked Swiss Steak 1.5 lbs round steak 1 15 oz can diced tomatoes 1 tsp celery seed 1 Tbsp garlic 1 8 oz can tomato paste 1 Tbsp Worcestershire sauce 1 Tbsp brown sugar 2 Tbsp flour 3 stalks thinly diced celery 4 carrots cut into into ¾ inch chunks 1 small onion chopped 1. Combine tomatoes, celery seed, garlic, tomato paste, Worcestershire, sugar, and flour in a 13x9 pan, baking dish or aluminum pan. 2. Set vegetables in mixture and then place steak on top. 3. Cover with aluminum foil and bake in 350 degree oven for 2 hours. 4. Set aside to cool completely. Make sure aluminum foil is secure and freeze. Take meal out of freezer the night before cooking and thaw in fridge. Bake in 350 degree oven for minutes. Until carrots and potatoes are tender. Serve with **garlic mashed potatoes. **recipe follows main meal dishes Present - Elisa Prout - All Rights Reserved 8

9 Beef Recipe #2 Meatball Casserole 1/2 lb ground chuck 1/2 lb ground pork 1 1/2 C shredded Swiss cheese, divided into 1 cup & ½ cup 1 egg, slightly beaten 1 small onion, chopped 1 tsp celery salt 1/4 tsp nutmeg 1/4 tsp allspice 3 C cooked rice, divided into 1 & 2 cups 1 (10 oz) can cream of mushroom soup 3/4 C milk 3 garlic cloves, minced 1/2 C grated Parmesan cheese 1. Place the ground chuck and ground pork into a large mixing bowl. 2. Add the egg, onion, celery salt, nutmeg and allspice. Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice. 3. Mix together well with your hands. Form into meatballs. 4. Preheat the oven to 350 degrees. 5. Place the meatballs in a large baking dish. Bake 25 minutes or until browned. 6. Place meatballs in the refrigerator for fast cooling. 7. In a large mixing bowl combine the remaining Swiss cheese, the soup and milk. Add the garlic, Parmesan cheese and the remaining cooked rice. Mix all together well. 8. Line a baking dish with aluminum foil. Pour the Swiss cheese mixture into the prepared baking dish. 9. Place the cooled meatballs into the mixture. Cover with freezer wrap and freeze. Once frozen, lift out of baking dish and wrap tightly, cover with aluminum foil. Thaw overnight in fridge. Make sure to thaw in baking dish to make sure it doesn t spill. Unwrap plastic wrap on top and you can just leave it in the aluminum foil covered bottom. Preheat oven to 350 degrees. Bake uncovered 45 minutes or until hot and bubbly. Serve with mixed vegetables Present - Elisa Prout - All Rights Reserved 9

10 Burger and Fries Casserole Beef Recipe #3 1 lb lean ground beef or turkey 1 can cheddar cheese soup 1 can cream of mushroom soup ½ envelope onion soup mix ½ package (about 14 oz) frozen steak fries (don t thaw) 8 oz shredded cheddar cheese 1. Brown ground beef and drain excess fat. 2. Stir in soups and soup mix. 3. Pour into 13x9 baking dish or aluminum pan. 4. Top with frozen fries. Sprinkle shredded cheddar cheese across top. 5. Wrap tightly with aluminum foil and freeze. Take out of freezer at least 24 hours before cooking and let thaw in fridge. Bake at 350 degrees for 45 minutes. Serve with mixed vegetables Present - Elisa Prout - All Rights Reserved 10

11 Chicken Recipe #1 Honey Baked Chicken 1 ½ lbs chicken thighs 6 Tbsp butter, melted ¾ cup of honey 2 Tablespoons of spicy brown mustard 1 teaspoon each of salt and pepper 1. Preheat oven to Wash the chicken pieces and pat dry. 3. Arrange them in a shallow baking pan. 4. Blend the remaining ingredients until smooth and pour over the chicken. 5. Cover and bake for 1 hour, basting about every 20 minutes. 6. Let cool and toss in freezer bag. Pour sauce in with chicken. These will thaw a little quicker on a meal day you may have forgotten to take dinner out of the freezer the night before. Thaw for 24 hours in fridge if possible. Add chicken and sauce to baking pan and bake for minutes at 350 or until chicken is no longer pink and juices run clear. Serve with side salads, steak fries (other half of bag from previous recipe) and steamed broccoli Present - Elisa Prout - All Rights Reserved 11

12 Chicken Recipe #2 Cashew Chicken ½ cup catsup 4 tsp soy sauce ½ tsp salt 2 Tbsp Worcestershire sauce 3 Tbsp sugar 1 Tbsp cornstarch ¼ tsp cayenne pepper ½ cup chicken broth saved from cooking chicken 2 cups cooked chicken, cubed (approx 1 lb) ½ Tbsp ground ginger 1 Tbsp minced garlic 1 small onion, chopped 1 small can water chestnuts, drained 1 small can bamboo shoots, drained 1 cup cashews, halved or I buy the pieces and save even more 1. In a small bowl combine all ingredients from the catsup to the chicken broth. Stir well and set aside. 2. Sauté chicken in a large skillet with ginger, garlic and onion until onion is slightly clear. 3. Add bamboo shoots, water chestnuts and the ingredients you combined in the small bowl. Cook until bubbly, sauce will thicken. Set aside and let cool. 4. Once cooled completely, place into 1 or more gallon freezer bags depending on portions for your family. Take out of freezer, the night before cooking and thaw in fridge. Place medium sauce pan and reheat over medium heat. Once it bubbles, add in the cashews. Serve over rice with peas and carrots Present - Elisa Prout - All Rights Reserved 12

13 Vegetarian(ish) Recipe #1 Corn Chowder 2 Tbsp vegetable oil 1 small onion, chopped 1 small red pepper, chopped 3 potatoes, cubed (peeled if preferred, I leave skins on) 2 tsp salt ½ tsp pepper 2 (12oz) cans of corn, drained 3 cups chicken broth saved from cooking chicken 1. Pour the oil into a large saucepan placed over low heat. 2. Stir in the onions and cook, stirring often, for 5 minutes or until soft. 3. Add the potatoes and sprinkle with 1/2 tsp salt and 1/4 tsp of pepper. 4. Stirring often, cook the potato mixture for 5 minutes. Pour the corn into the saucepan and stir in the broth. 5. Adjust the heat to medium high and bring the broth to a brisk boil. 6. Reduce the heat to low and simmer the chowder for 15 minutes or until the potatoes are soft. 7. Remove the pan from the heat and stir in the remaining salt and pepper. 8. Allow the chowder to cool to room temperature. 9. Pour the chowder into freezer containers or a freezer bag and seal tightly. Thaw overnight in fridge. To reheat, put in microwave save bowl and cook on high for 5 minutes, stirring twice OR put in pot on stove on medium-low for about 20 minutes, stirring to make sure the bottom doesn t burn. Serve with **cheesy biscuits. **recipe is after main dishes 2015-Present - Elisa Prout - All Rights Reserved 13

14 Chicken Recipe #3 Chicken Tortilla Wraps 2 cups diced chicken (approx 1 lb) 1 can black beans, drained and rinsed 1 can pinto beans, drained and rinsed 1 can corn, drained 1 can Ro-Tel tomatoes 1 Tbsp chili powder 1 cup salsa 2 tsp ground cumin 1 package small tortillas 1. In a large bowl, mix all ingredients except tortillas. 2. Scoop into gallon freezer bag and freeze. Thaw mixture in the fridge the night before cooking. Pour into a large saucepan and warm mixture. Serve in warm tortillas with your favorite toppings (sour cream, cheese, shredded lettuce) and **Spanish rice. **recipe follows main meal dishes 2015-Present - Elisa Prout - All Rights Reserved 14

15 Sidedish #1 **Garlic Mashed Potatoes This recipe can be doubled up to use with multiple recipes each week. Freezes well for at least 6 months. 5 lbs potatoes ½ tsp garlic powder 3 Tbsp butter/margarine 1 tsp salt 8 oz cream cheese, softened 1. Peel and quarter potatoes. 2. Put potatoes in a large pot and cover completely with water. Bring to a gentle boil, turn down and simmer on low until fork tender. 3. Drain potatoes, but do not allow to cool. 4. In large mixing bowl, combine all ingredients. I prefer to use my mixer and whip the potatoes to make them extra fluffy. 5. Let cool and put into freezer baggies in serving size according to your family. Try to flatten potatoes as much as possible in bag for easier stacking. Freeze. Pull potatoes out of freezer the night before cooking and thaw in fridge. Put potatoes into a small covered baking dish. Bake at 375 degrees for about 30 minutes. You can also sprinkle shredded cheese on top for added yumminess! These potatoes can also be reheated in the microwave. Takes about 5 minutes, stopping and stirring the potatoes every 2 minutes Present - Elisa Prout - All Rights Reserved 15

16 Sidedish #2 **Cheesy Biscuits 2 cups flour 1 cup butter, melted 1 cup sour cream 1 cup shredded cheddar cheese 1. Combine all ingredients in a large bowl. 2. Drop by Tablespoonfuls about 2 apart on non-stick baking sheet or greased pan. 3. Bake at 350 for minutes, will be golden brown. 4. Serve warm or let cool and add to freezer bag, seal and freeze. To reheat, let warm in oven at 250 degrees for approximately 5 minutes, or microwave for 30 seconds to a minute Present - Elisa Prout - All Rights Reserved 16

17 Sidedish #3 ***Spanish Rice 1 cup white or brown rice 1 or 2 small cans of tomato sauce (use 2 cans for moist rice, or just 1 if you like it restaurant style) 1 tsp ground cumin 1 tsp garlic salt 1 tsp chili powder 1 tsp fresh ground or regular pepper 1 tbs salad oil 1 1/2 cups water Heat oil in a saucepan. Pour in the rice, and brown slightly. Add the remaining ingredients, bring to a boil, cover and simmer on medium low until the liquid is absorbed and the rice is done minutes depending on type of rice used. Cool completely. Spoon into freezer baggy(s) and freeze. Take out of freezer the night before you plan to eat. To reheat, place in microwave safe, covered dish. Microwave for 2-3 minutes. Stirring half way through Present - Elisa Prout - All Rights Reserved 17