Club Week Eighteen Elisa Prout Onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 1 http://onceaweekcooking.com
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Menu Ham and Potato Casserole Chicken and White Bean Chili Ginger Orange Chicken Oven French Dips Chipotle Beef Macaroni Deep-dish Pizza Casserole 2015 Elisa Prout - All Rights Reserved 3 http://onceaweekcooking.com
Welcome to week 18! This week s menu plan is all about doubles. Each of the recipes can be split before freezing to make two meals for the freezer without any more work. I love doing this when I know that the following weekend will not give me time to cook like I normally like to. So keep in mind that the meat is double because these recipes will actually make 12 meals as the recipes are printed. Double these recipes easily and create even more for your freezer. I like having extra during our winter months. There is nothing better than not having to leave the house on a snowy weekend! Our first recipe is the chicken chili, make sure and get that in the slow cooker before you get started on the others. Enjoy the full freezer and get out of the kitchen! Elisa Prout info@onceaweekcooking.com 2015 Elisa Prout - All Rights Reserved 4 http://onceaweekcooking.com
Shopping List Meats 4 lbs lean ground beef 12 chicken thighs 3 pounds chicken parts 4 lbs beef roast 8 oz ham Fresh Vegetables 3 small onions 2 large onions 2 small green pepper 6 cloves garlic Mixed salad greens and salad toppings of choice 1 small jalapeno Frozen Mixed vegetables Stir Fry vegetables Peas 48 oz of frozen cubed hash brown potatoes Canned/Jarred Products 2 15 oz can chunky Italian-style tomato sauce 3 cups chicken broth 4 cans Great Northern beans 2 cans corn 8 oz orange marmalade Small honey mustard 2 cans diced tomatoes 1 can kidney beans, drained and rinsed 1 can tomato paste 1 can cream of chicken soup (can use the low-fat option) 2015 Elisa Prout - All Rights Reserved 5 http://onceaweekcooking.com
Dry Goods 8 large French bread rolls 1 7 oz package elbow macaroni Flour Yellow cornmeal Sugar Baking powder Dairy/Deli Section 2 can refrigerated pizza crust dough 16 oz grated mozzarella cheese 8 slices favorite cheese (to put on French dips) 16 oz shredded Mexican cheese 8 oz sour cream (can use light version) 8 oz shredded cheddar 1 egg Milk Pantry Ground cumin Dried oregano Salt Tabasco Cilantro Ground ginger Red pepper flakes Chili powder Ground pepper Dressings of choice for salads Rice Beef bouillon cubes or Better Than Beef Bouillon 16 oz breadcrumbs Vegetable oil Non-stick cooking spray 2015 Elisa Prout - All Rights Reserved 6 http://onceaweekcooking.com
Chicken and White Bean Chili Chicken Recipe #1 12 skinless chicken thighs 1 large onion, chopped 4 cloves garlic, minced 3 cups chicken broth 2 tsp ground cumin 2 tsp dried oregano 1 tsp salt 1 tsp Tabasco sauce or more to your taste 4 cans great northern beans, drained and rinsed 2 cans corn, drained 4 Tbsp chopped fresh cilantro or 2 Tbsp dried 1. In your large slow cooker, mix onion, garlic, chicken broth, cumin, salt and Tabasco. Place chicken in mixture and cook on low for about 4 hours. Chicken should be tender. 2. Turn slow cooker off and pull out chicken pieces to cool. 3. Remove meat from bones and chop or shred chicken. 4. Place chicken back in pot and add beans, corn and cilantro. Gently stir all ingredients together. 5. After recipe has completely cooled, spoon into 2-1 gallon freezer Ziploc bags or 2 9x9 aluminum pans. Thaw the day before serving in fridge. If packaged in bags, the put in a large pot and cook covered on medium-low for about 1 hour. Stirring frequently. If packaged in aluminum pans, bake at 275 degrees for about 45 minutes covered. Stirring once or twice. Serve with side salads and ***corn bread. ***Recipe for corn bread is following meal recipes. 2015 Elisa Prout - All Rights Reserved 7 http://onceaweekcooking.com
Ginger Orange Chicken Chicken Recipe #2 3 pounds chicken pieces (breasts, thighs, legs) ½ cup orange marmalade 2 Tbsp honey mustard 1 ½ tsp ground ginger ¼ tsp red pepper flakes 1. In a bowl, combine everything except chicken. Set aside for 15 minutes so pepper flakes and ginger can integrate with the marmalade. 2. Split chicken pieces into 2 large freezer bags. Pour sauce evenly between the two bags. 3. Seal and set bags in fridge for an hour. Make sure that chicken is coated and turn over after 30 minutes. 4. Freeze Thaw chicken in fridge for at least 24 hours before cooking. Pour mixture and chicken into 13x9 baking dish. Bake at 350 degrees for about 45 minutes. Time will vary depending on your chicken pieces. Make sure that all chicken pieces are cooked through before serving. Juices should always run clear when poked. Serve with rice and stir fry vegetables. 2015 Elisa Prout - All Rights Reserved 8 http://onceaweekcooking.com
Beef Recipe #1 Oven French Dips 4 pound beef roast 1 medium onion, cut into skinny strips 4 beef bouillon cubes or 4 tsp. Better Than Beef Bouillon ½ cup water 8 French rolls, go ahead and freeze immediately for freshness 8 slices of your favorite cheese (Swiss, provolone, cheddar) 1. Put roast into a baking pan that you can cover. Add onion slices around, water, and bouillon cubes. 2. Roast covered for about 3 hours on 325 degrees. 3. Take roast out of pan when temperature has hit appropriate spot with thermometer. The roast should be close to pulling apart already. Also set juices/onion somewhere they can cool. 4. When cooled down to be able to touch, pull meat apart into shreds with a fork. 5. Split beef into 2 large Ziploc freezer bags. If cool enough then freeze. 6. When onions and juices are cooled, split them up evenly in two large freezer bags and freeze as well. Take 1 bag of juices, meat and 4 rolls out of freezer the night before serving. Put onion and juice mix into a medium microwavable bowl. Open rolls fully. Place rolls open faced on a cookie sheet. Put beef on one half. Pull onions out of juice mix and put over beef. Put cheese slices on other half of bread. Bake in oven for about 15 minutes at 325 degrees. Microwave juices for about 2 minutes or until hot. Pour into 4 cups that are large enough to dip your sandwiches in. Put sandwich halves back together and cut into thirds. We ve found that thirds dip much easier than halves. It keeps more meat on your sandwich ;) Serve with side salads. 2015 Elisa Prout - All Rights Reserved 9 http://onceaweekcooking.com
Beef Recipe #2 Chipotle Beef Macaroni 2 lbs ground beef 1 7 oz package of elbow macaroni 1 large onion, chopped 2 garlic cloves, minced 2 (14 oz) cans diced tomatoes 1 (16 oz) can kidney beans, drained and rinsed 1 (6 oz) can tomato paste 1 (4 oz) can chopped green chilies 1 tsp salt 1 tsp chili powder ½ tsp ground cumin ½ tsp pepper 2 cups (16 oz) Mexican mix shredded cheese 1 jalapeno pepper, seeded and diced Cooking spray 1. Cook macaroni per directions on package. Be careful not to overcook. Drain and set aside. 2. While pasta is cooking, ground beef in large skillet. When mostly browned, add onion and garlic. Cook until ground beef is completely brown. Drain any fat. 3. Add tomatoes, beans, tomato paste, chilies and seasonings. Stirring well. Simmer uncovered for about 10 minutes. 4. Gently stir in macaroni noodles. Depending on your skillet you may need to do this in a large metal bowl instead of the skillet. 5. Spray two 8x8 aluminum pans with cooking spray. Spread mixture evenly between two pans. 6. Top with cheese and the diced jalapenos. 7. Cover tightly with aluminum foil and freeze. Thaw casserole the day before cooking. Bake at 375 degrees for 20-25 minutes or until heated through. Serve with side salads. 2015 Elisa Prout - All Rights Reserved 10 http://onceaweekcooking.com
Deep-dish Pizza Casserole Beef Recipe #3 2 lbs lean ground beef 2 small onions, chopped 2 small green peppers, chopped 2 cans refrigerated pizza dough 2 cups grated mozzarella cheese 2 (15 oz) can chunky Italian tomato sauce Small can sliced black olives (Optional) 1. Brown ground beef over medium heat, stirring and breaking up into small pieces. Drain 2. Add onions and green peppers, sauté until slightly soft. Add tomato sauce and heat until warm. 3. Spray 13x9 baking dishes or aluminum pans with non-stick cooking spray. 4. Unroll pizza crusts across pans evenly. Press into the bottom of the pan and halfway up the sides. 5. Sprinkle quarter of cheese on each crust. 6. Pour meat mixture evenly in both pans over cheese. Add olives if wanted. 7. Sprinkle the other half of cheese on top of each casserole. 8. Let cool. Cover tightly with aluminum foil and freeze. Take casserole out of freezer 24 hours and thaw in fridge. Bake in 425 degree oven for 12 to 15 minutes. Serve with mixed vegetables. 2015 Elisa Prout - All Rights Reserved 11 http://onceaweekcooking.com
Ham and Potato Casserole Pork Recipe #1 6 cups cubed potatoes (frozen hash brown style works well) 1 can cream of chicken soup (can use the low-fat option) 1 cup sour cream (can use low-fat option) 1 cup chopped ham 1 cup grated cheddar cheese ¼ cup water 2 cups breadcrumbs 1. In a large bowl, mix all ingredients except for the breadcrumbs. 2. This recipe can either be put in a 13x9 pan or in two 8x8 baking pans depending on your family size. But make sure and place even amounts if you use two pans. 3. Sprinkle bread crumbs over casserole, cover with aluminum foil and freeze. Take casserole out on night before cooking to thaw in fridge. Bake uncovered in 350 oven for 35-40 minutes. Serve with peas. 2015 Elisa Prout - All Rights Reserved 12 http://onceaweekcooking.com
Side Dish #1 Sweet Cornbread 1 cup flour 1 cup yellow cornmeal 2/3 cup sugar 1 tsp salt 3 ½ tsp baking powder 1 egg 1 cup milk 1/3 cup vegetable oil 1. In a large bowl, mix all dry ingredients well. 2. Add in wet ingredients until combined thoroughly. 3. Pour into 9 inch round cake pan and bake 20-25 minutes in 400 degree oven. 4. Use a toothpick to make sure cornbread is done. Insert in center of pan. Toothpick should come out clean when done. You can mix this up while reheating meal or cook ahead and freeze into desired portions. Just slice and put into freezer bags. 2015 Elisa Prout - All Rights Reserved 13 http://onceaweekcooking.com