Welcome to your Once A Month Meals mini menu!

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2 Welcome to your Once A Month Meals mini menu! We know all too well prepared meals can be the difference between a good day and a great day! This mini menu will provide you with 10 freezer meals (5 recipes that will double to eat 2 times) in a matter of a couple hours of work. Simply shop, chop, prep and freeze. Then, the night before you want to prepare the dish, pull it into your refrigerator for slow thawing. Follow the label directions and your meal is on its way. Serving Sizes This menu is set to 4 servings; however, when you are an OAMM member, you are able to customize the serving size to your family s size and needs. Menu Options Do these recipes fit your taste or dietary needs? If not, are you looking for something other than this menu you chose? Members have access to 7 different menu types including: Paleo, Traditional, Gluten Free Dairy Free, Whole Foods, Vegetarian, Diet and Allergen (which will change allergens monthly)! What s Included What exactly is included in this menu? Organized Grocery List Recipe Cards Prep Instructions Step by Step Cooking Day Instructions Thaw Sheet and Instructions Printable Labels More Information If you need additional information on getting started we invite you to visit these engaging resources to assist you in your freezer cooking adventures! Also, don t hesitate to engage us on our various social media outlets. We love to get to know and walk alongside our readers. Look for the chat window on our home page or find us on social media!

3 Traditional Mini Newsletter Shopping List Traditional Mini Newsletter Shopping List Serving each recipe 2 times to 4 people. Item Amount Measure Notes Baking items brown sugar ounces cornstarch 6 ounces flour, whole wheat 2.33 ounces olive oil 5 fluid ounces pecans 4.33 ounces Canned goods beef broth/stock 28 fluid ounces chicken broth/stock 4 fluid ounces cream of chicken soup 21 ounces pesto 8 fluid ounces Condiments balsamic vinegar 3 fluid ounces italian dressing 8 fluid ounces soy sauce 12 fluid ounces Dairy margarine 3 ounces parmesan cheese, grated 2.66 ounces sour cream ounces Meat 1/3

4 bacon 0.25 Traditional Mini Newsletter Shopping List pounds chicken, boneless breasts 4.5 pounds flank steak 3 pounds pork chops, boneless 6 pounds Other crackers, snack (round) 3.75 ounces water 12 fluid ounces Produce bell pepper, red 4 medium carrot 2 medium garlic, cloves 7 medium green onion (scallion) 6 medium mushrooms ounces onion 1 medium Spices basil, dried ounces black pepper ounces garlic powder ounces poppy seeds 0.33 ounces salt ounces Containers gallon freezer bag 8 quart freezer bag 2 8x8 baking pan 4 Supplies 2/3

5 foil Traditional Mini Newsletter Shopping List Serving Day Item Amount Measure Notes Baking items coconut oil 2 ounces Condiments honey 12 ounces Produce parsley, fresh 1 bunch While this list attempts to flag items that need to be specially purchased for your dietary needs (such as gluten free, dairy free, etc), ingredients are always changing in products. Therefore, we urge you to read labels while shopping for any product, as you know your dietary needs best. 3/3

6 Traditional Mini Newsletter Prep Instructions Traditional Mini Newsletter Prep Instructions Serving each recipe 2 times to 4 people. Your Recipe Cards and Cooking Day Instructions assume that you have completed the below tasks before you start your cooking day. Meats Amount Measure Instructions Included In Needed Bacon ¼ pounds Line a baking sheet (with edges) with foil. Place bacon in a single layer on the sheet. Bake at 400 degrees for 30 minutes or until desired doneness. Dice. Reserve grease to use in another recipe if desired. Pesto Stuffed Chicken Chicken, Boneless Breasts 1 ½ pounds If less than 3 lbs total, boil water. Place chicken in water for 30 minutes or until cooked through. If more than 3 lbs total, place in a slow cooker (1 lb for each quart; example 3 lbs will fit in a 3 quart slow cooker) with 1 cup of water. Cook on low for 8 hours or high for 4 hours. Dice. Aunt Sissy s Poppy Seed Chicken Flank Steak 3 pounds Cut into stir fry sized strips. Crockpot Mongolian Beef Chopping List Amount Bought Measure Approx. Prep Amount Prep Measure Ingredient Included In Bacon ¼ pounds ½ cups cook and dice Bacon Pesto Stuffed Chicken Bell Pepper, Red 4 medium 3 cups dice Bell Pepper, Red Pork Chops in Balsamic Mushroom Sauce Carrot 2 medium 1 cup grate Carrot Crockpot Mongolian Beef Chicken, Boneless Breasts 1 ½ pounds 4 cups cook and dice Chicken, Boneless Breasts Aunt Sissy s Poppy Seed Chicken Crackers, Snack (Round) 3 ¾ ounces 1 ½ cups crush Crackers, Snack (Round) Aunt Sissy s Poppy Seed Chicken Garlic, Cloves 7 medium 7 teaspoons mince Garlic, Cloves Pork Chops in Balsamic Mushroom Sauce Crockpot Mongolian Beef 1/2

7 Green Onion (Scallion) Traditional Mini Newsletter Prep Instructions 6 medium ¾ cups slice Green Onion (Scallion) Crockpot Mongolian Beef Mushrooms 7 ⅛ ounces 2 cups slice Mushrooms Pork Chops in Balsamic Mushroom Sauce Onion 1 medium 1 cup dice Onion Pork Chops in Balsamic Mushroom Sauce Pecans 4 ⅓ ounces 1 cup chop Pecans Honey Pecan Pork Chops 2/2

8 Traditional Mini Newsletter Cooking Day Instructions Traditional Mini Newsletter Cooking Day Instructions Serving each recipe 2 times to 4 people. Menu Description Menu Notes Step 1 Step 2 Step 3 Step 4 Stove Cook Freeze Freeze Freeze Pork Chops in Balsamic Mushroom Sauce: Dredge pork chops in flour to coat and reserve remaining flour. Heat olive oil #1 in a large skillet over medium high heat. Sear pork chops for about 2 minutes each side, then remove to a plate. Add olive oil #2 to pan and reduce heat to medium. Add onions and bell peppers and saute about 5 minutes until they begin to soften. Add mushrooms and garlic and saute another 2-3 minutes. In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper. Add broth mixture to the pan and stir scraping the bottom of the pan. Place pork chops (and any juices from the plate) in the broth and bring to a simmer. Cover, reduce heat to medium low, and cook pork 10 minutes, turning half way through cooking time. Sprinkle with parsley. Allow pork and sauce to cool. Divide among freezer bags, label, and lay flat to freeze. Pesto Stuffed Chicken: Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken. Fold chicken over the pesto and place chicken into indicated number of baking pans. Top with Italian dressing, Parmesan, garlic, pepper and salt. Cover tightly with foil. Label and freeze. Aunt Sissy s Poppy Seed Chicken: Mix chicken, soup, broth, and sour cream. Stir well, divide and pour into indicated number of 8x8 dishes. Mix crackers, margarine, and poppy seed in a small bowl. Top chicken with the cracker mixture. Cover well with foil, label, and freeze. Honey Pecan Pork Chops: Combine corn starch, salt and pepper in a small bowl. Dip pork chops in bowl, ensuring to coat both sides. Divide pork chops among 1/2 of indicated number of gallon bags. Divide pecans among indicated number of quart bags. Place both bags inside another gallon bag, to ensure bags are kept together. Step 5 Freeze Crockpot Mongolian Beef: Coat flank steak in cornstarch. Combine remaining ingredients and place into indicated number of freezer bags. Add steak to indicated number of freezer bags. Label and freeze. 1/1

9 Traditional Mini Newsletter Recipe Cards Traditional Mini Newsletter Recipe Cards Serving each recipe 2 times to 4 people. Aunt Sissy s Poppy Seed Chicken Author Name: Katie Recipe URL: Yield: 8 Servings Ingredients 4 cups cook and dice Chicken, Boneless Breasts 21 ounces Cream of Chicken Soup ½ cups ½ cups Chicken Broth/Stock Sour Cream 1 ½ cups crush Crackers, Snack (Round) 6 tablespoons melt Margarine 1 tablespoon Poppy Seeds Supplies Needed Foil Containers Needed 2 8x8 baking pan Cooking to Freeze Instructions Mix chicken, soup, broth, and sour cream. Stir well, divide and pour into indicated number of 8x8 dishes. Mix crackers, margarine, and poppy seed in a small bowl. Top chicken with the cracker mixture. Cover well with foil, label, and freeze. Serving Day Instructions Preheat oven to degrees Fahrenheit. Place in oven and bake at 350 for 30 minutes. 1/6

10 Crockpot Mongolian Beef Traditional Mini Newsletter Recipe Cards Author Name: Heather Recipe URL: Yield: 8 Servings Ingredients 3 pounds Flank Steak ½ cups Cornstarch 4 tablespoons Olive Oil 1 teaspoon mince Garlic, Cloves 1 ½ cups Soy Sauce 1 ½ cups Water 1 ½ cups Brown Sugar 1 cup grate Carrot ¾ cups slice Green Onion (Scallion) Supplies Needed Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Coat flank steak in cornstarch. Combine remaining ingredients and place into indicated number of freezer bags. Add steak to indicated number of freezer bags. Label and freeze. Serving Day Instructions Cook in crockpot on high for 2-3 hours or low for 4-5 hours. 2/6

11 Honey Pecan Pork Chops Traditional Mini Newsletter Recipe Cards Author Name: Mindy Recipe URL: Yield: 8 Servings Ingredients 1 cup Cornstarch ½ teaspoons ½ teaspoons Salt Black Pepper 2 pounds Pork Chops, Boneless 1 cup chop Pecans Serving Day Ingredients 1 cup Honey 4 tablespoons Coconut Oil Supplies Needed Containers Needed 4 Gallon Freezer Bag 2 Quart Freezer Bag Cooking to Freeze Instructions Combine corn starch, salt and pepper in a small bowl. Dip pork chops in bowl, ensuring to coat both sides. Divide pork chops among 1/2 of indicated number of gallon bags. Divide pecans among indicated number of quart bags. Place both bags inside another gallon bag, to ensure bags are kept together. Serving Day Instructions In a small bowl, combine honey (heat 10 seconds in microwave if needed) and pecans. Set aside. Melt coconut oil in a large skillet over medium-high heat. Brown pork on one side, then flip to brown the other side. Next, add the honey pecan mixture and stir gently. Cover and turn down the heat. Let simmer for 7-8 minutes or until pork is done. (About 145 degrees F on an instant thermometer). Serve the pork chop with the honey pecan sauce spooned on top. 3/6

12 Pesto Stuffed Chicken Traditional Mini Newsletter Recipe Cards Author Name: Katie Recipe URL: Yield: 8 Servings Ingredients 3 pounds Chicken, Boneless Breasts 1 cup Pesto ½ cups cook and dice Bacon 1 cup Italian Dressing ½ cups Parmesan Cheese, Grated 1 teaspoon Garlic Powder ½ teaspoons ¼ teaspoons Black Pepper Salt Supplies Needed Foil Containers Needed 2 8x8 baking pan Cooking to Freeze Instructions Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken. Fold chicken over the pesto and place chicken into indicated number of baking pans. Top with Italian dressing, Parmesan, garlic, pepper and salt. Cover tightly with foil. Label and freeze. Serving Day Instructions Preheat oven to degrees Fahrenheit. Bake at 375 for minutes, until chicken is cooked through. 4/6

13 Traditional Mini Newsletter Recipe Cards Pork Chops in Balsamic Mushroom Sauce Author Name: Kim Recipe URL: Yield: 8 Servings Ingredients 4 pounds Pork Chops, Boneless ½ cups Flour, Whole Wheat 4 tablespoons Olive Oil #1 2 tablespoons Olive Oil #2 1 cup dice Onion 3 cups dice Bell Pepper, Red 2 cups slice Mushrooms 6 teaspoons mince Garlic, Cloves 3 ½ cups Beef Broth/Stock 6 tablespoons Balsamic Vinegar 1 teaspoon Basil, Dried ¼ teaspoons ¼ teaspoons Salt Black Pepper Serving Day Ingredients 4 tablespoons chop Parsley, Fresh Supplies Needed Containers Needed 2 Gallon Freezer Bag Cooking to Freeze Instructions Dredge pork chops in flour to coat and reserve remaining flour. Heat olive oil #1 in a large skillet over medium high heat. Sear pork chops for about 2 minutes each side, then remove to a plate. Add olive oil #2 to pan and reduce heat to medium. Add onions and bell peppers and saute about 5 minutes until they begin to soften. Add mushrooms and garlic and saute another 2-3 minutes. In a small bowl, whisk together reserved flour, beef broth, balsamic vinegar, basil, salt and pepper. Add broth mixture to the pan and stir scraping the bottom of the pan. Place pork chops (and any juices from the plate) in the broth and bring to a simmer. Cover, reduce heat to medium low, and cook pork 10 minutes, turning half way through cooking time. Sprinkle with parsley. Allow pork and sauce to cool. Divide among freezer bags, label, and lay flat to freeze. Serving Day Instructions Reheat on stovetop for 8-10 minutes, until warmed through. Sprinkle with parsley. 5/6

14 Traditional Mini Newsletter Thaw Sheet Traditional Mini Newsletter Thaw Sheet Serving each recipe 2 times to 4 people. Thaw Instructions Cooking Time Cooking Type Dinners Aunt Sissy s Poppy Seed Chicken In fridge 30 minutes Oven cook Crockpot Mongolian Beef In fridge about 5 hours Slow cook Honey Pecan Pork Chops In fridge 32 minutes Stove cook Pesto Stuffed Chicken In fridge 40 minutes Oven cook Pork Chops in Balsamic Mushroom Sauce In fridge 11 minutes Stove cook 1/1

15 Traditional Mini Newsletter Labels Pesto Stuffed Chicken Aunt Sissy s Poppy Seed Chicken Date Frozen: Thaw. Bake at 375 for minutes until chicken is cooked through. Date Frozen: Thaw. Heat oven to 350 degrees and bake for 30 minutes. Pork Chops in Balsamic Mushroom Sauce Date Frozen: Thaw. Reheat on stovetop for 8-10 minutes, until warmed through. Sprinkle with parsley. Honey Pecan Pork Chops Date Frozen: Thaw. In a small bowl, combine honey (heat 10 seconds in microwave if needed) and pecans. Melt coconut oil in a large skillet over medium-high heat. Brown pork on one side, then flip to brown the other side. Next, add the honey pecan mixture and stir gently. Cover and turn down the heat. Let simmer for 7-8 minutes or until pork is done. (About 145 degrees F on an instant thermometer). 1/2

16 Traditional Mini Newsletter Labels Crockpot Mongolian Beef Date Frozen: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. 2/2