Club. Week Thirteen. Elisa Prout Onceaweekcooking.com Elisa Prout - All Rights Reserved. Page 1

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1 Club Week Thirteen Elisa Prout Onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved. Page 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 Copywrite 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. Page 2

3 Menu Chicken and Eggplant Parmigiana Sweet Garlic Chicken Asian BBQ Pork Country Pork Ribs with Mushroom Gravy and Garlic Mashed Potatoes Sloppy Salsa Joes Quick Meatloaf 2015 Elisa Prout - All Rights Reserved. Page 3

4 Welcome to week 13! I have a great mix up of meals for you this week. Italian, Mexican, Asian, and American flavors all in one plan. This one s a great one for those families that like to mix it up like mine does. As always, these are meals you can double up on and put away more for later or have extra for lunches. My husband is generally home for lunch and I am normally around a microwave for lunch and we love having leftovers instead of sandwiches. Some people worry about the expense of containers for storing your frozen meals. Overtime even the aluminum pans can get expensive if you can t quite get them clean and have to repurchase. Please be aware that you can use Ziploc freezer bags for many recipes. Even casseroles if they aren t layered can be put in gallon baggies. Then just thaw and pour out into a baking dish when ready to cook. Start your cooking day as usual. Clean kitchen and all of your cooking utensils and pans clean and ready for easy use. For this week s menu start with the Pork Recipe #1 Country Ribs in Mushroom Gravy as this needs to go in the slow cooker for a few hours. After that the menu can be created as listed or in any random order you d prefer Elisa Prout - All Rights Reserved. Page 4

5 Shopping List Meats 4 chicken breast halves 1.5 lbs chicken pieces 2 lbs boneless country-style ribs 2 lbs pork butt 2 lbs ground beef or turkey 1.5 lbs ground beef 1 lb ground pork Fresh Vegetables 1 small eggplant 4 oz sliced mushrooms Mixed greens and salad toppings of choice 1 small onion Fresh parsley 4 small baking potatoes 5lbs potatoes Frozen 4 frozen French bread rolls 1 bag stir fry vegetables 1 bag mixed vegetables Canned/Jarred Products 1 16 oz jar spaghetti sauce of choice 1 12 oz can of 7-up or sprite Small jar minced garlic 1 can cream of mushroom soup (can use low fat version) 8 oz salsa 1 16 oz can tomato sauce Salad dressings of choice for dinner salads 2015 Elisa Prout - All Rights Reserved. Page 5

6 Dry Goods Bread crumbs Penne Pasta or spaghetti noodles 1 envelope mushroom gravy mix Rice 8 Kaiser rolls or hamburger buns Dairy/Deli Section 2 eggs 4 slices Mozzarella cheese 8 oz shredded Parmesan cheese Butter or margarine 1 8 oz package of cream cheese Pantry Salt Ground black pepper Olive oil Brown sugar Vinegar Cayenne pepper Sweet paprika Garlic Powder Basil Soy Sauce Flour 8oz Honey Hoisin sauce Ketchup Sugar Sherry 2015 Elisa Prout - All Rights Reserved. Page 6

7 Chicken Recipe #1 Chicken and Eggplant Parmigiana 4 chicken breast halves 1 egg 1 tsp salt ½ tsp ground black pepper 1 cup dry bread crumbs olive oil 1 small eggplant, peeled and cut into ¾ inch slices 1 16 oz jar spaghetti sauce 4 slices mozzarella cheese Shredded parmesan 1. In a small bowl, beat egg with salt and pepper. Place bread crumbs in a separate small bowl. 2. Heat a couple of tablespoons olive oil in a medium size skillet. 3. Dip chicken into egg then cover in bread crumbs. Brown in skillet. 4. Place eggplant slices into bottom of 13x9 baking dish or aluminum pan. Chicken gets placed on top of eggplant. 5. Pour spaghetti sauce over the chicken. 6. Cover and bake in 350 degree oven for approximately 1 hour. 7. Set aside to completely cool, venting lid back a little to cool quicker. 8. Place mozzarella slices on top of chicken and sprinkle parmesan cheese over entire dish. Cover and freeze. Thaw in fridge the day BEFORE cooking. Pre-heat oven to 350 degrees and cook meal for minutes, covered. Serve with penne pasta or spaghetti noodles and French bread rolls Elisa Prout - All Rights Reserved. Page 7

8 Chicken Recipe #2 Sweet Garlic Chicken This meal is cooked in the slow cooker and needs to thaw 24 hours before the morning you will place it in the cooker. 1.5 lbs chicken pieces 1 cup packed brown sugar 2/3 cup vinegar ¼ cup sprite or 7-up (diet works also) 2-3 Tbsp minced garlic 2 Tbsp soy sauce 1 tsp cayenne pepper 1. Place all ingredients EXCEPT for chicken in a gallon Ziploc freezer bag. Seal and mix well so that most of the sugar is dissolved in liquids. 2. Place in freezer. Pull chicken out of freezer and thaw in fridge 24 or more hours before COOKING. Place entire contents in slow cooker. Cover and cook on LOW for 6-8 hours. Serve over rice with stir fry vegetables Elisa Prout - All Rights Reserved. Page 8

9 Pork Recipe #1 Country Ribs with Mushroom Gravy 2 lbs boneless country-style ribs 1 can cream of mushroom soup (can use low fat) 4 oz sliced mushrooms ¼ tsp salt 1 envelope mushroom gravy mix 1/8 tsp pepper ½ tsp sweet paprika 2 Tbsp cold water 1 Tbsp, well rounded, flour 1. Combine all ingredients, EXCEPT cold water and flour, in slow cooker. 2. Cook on high for 4 hours. 3. Combine cold water and flour to make a smooth watery paste. Add to ribs to make gravy thicker. Stirring frequently to get mixture throughout the gravy. 4. Pour into a 9x9 aluminum pan. Let cool and cover with aluminum foil. Pull out of freezer day before cooking and thaw in fridge. Bake at 325 degrees for minutes covered. Make sure that ribs are fully cooked before done cooking. Serve with ***garlic mashed potatoes and mixed veggies. ***See recipe after main dishes 2015 Elisa Prout - All Rights Reserved. Page 9

10 Pork Recipe #2 Asian BBQ Pork 2 lbs pork butt, cut into thick strips 8 long 1 cup honey diluted with a little water 4 Tbsp Hoisin sauce 5 Tbsp ketchup 6 Tbsp soy sauce 1 cup sugar ¾ tsp salt 1 Tbsp sherry 1. Combine all ingredients in marinating container and let sit in fridge for about 4 hours. Shake and turn container a couple of times. 2. Broil pork for 30 minutes. Flip pork and cook again for about 20 minutes until edges are turning up and slightly crisp. 3. Brush evenly on all sides with honey and broil another 10 minutes. 4. Put in a 9x9 baking dish, aluminum pan or a freezer bag when cooled. Pull pork out day before cooking and thaw in fridge. Bake at 350 for about minutes until heated through. Serve with rice and stir fry vegetables Elisa Prout - All Rights Reserved. Page 10

11 Beef Recipe #1 Sloppy Salsa Joes 2 lbs ground beef or turkey 1 cup salsa (choose to your taste) 1 (16 oz) can tomato sauce 2 Tbsp brown sugar 8 Kaiser rolls 1. Brown ground beef in a large skillet until no pink is in meat. Breaking up bits of beef into small chunks. 2. Add salsa, tomato sauce and brown sugar. Stir well and simmer on low heat for about 15 minutes. 3. Cool completely and put into freezer bag or container. Thaw night before serving in fridge. Put beef mixture into a medium sauce pan. Heat over medium heat covered for about 15 minutes. Stir frequently so it does not burn the bottom of mixture. Serve on Kaiser rolls with side salads Elisa Prout - All Rights Reserved. Page 11

12 Beef Recipe #2 Quick Meatloaf 1.5 lbs ground beef 1 lb ground pork 1 cup bread crumbs 1/3 cup milk 1 small onion, diced 2 garlic cloves, minced 1 large egg 1 cup ketchup, divided in half 1 Tbsp fresh parsley, chopped 1 Tbsp sweet basil salt and pepper to taste 1. In a small mixing bowl, combine bread crumbs and milk. Stir well and set aside for at least 5 minutes. 2. In a large mixing bowl, combine the rest of ingredients. Mix well, then add in the bread crumb mixture. 3. Place meatloaf in aluminum loaf pan. Brush with ketchup 4. Bake in 400 degree oven for 45 minutes. Set aside to cool completely and cover with seal with aluminum foil. Freeze. Take out of freezer day before cooking and thaw in fridge. Brush with ketchup. Bake in 350 degree oven for minutes. Serve with baked potatoes and side salads Elisa Prout - All Rights Reserved. Page 12

13 Sidedish #1 **Garlic Mashed Potatoes This recipe can be doubled 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 8oz 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 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 Elisa Prout - All Rights Reserved. Page 13