Club Week Twelve Elisa Prout Onceaweekcooking.com
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Welcome to week twelve of the Once a Week Cooking Club! This week I really focused on casseroles or meals with fewer ingredients. Some weeks are harder to find the time to do the cooking than others. This way you have a very quick menu plan to pull out on that cooking day you are lacking the time. Have you figured out how to be an expert packer in your freezer yet? One thing that has helped me quite a bit is putting dishes in the freezer when I have them finished so they can harden up and using pans that come with lids. I find them at the dollar store and they are a great time saver. I know many of my dishes end up covered in aluminum foil though because you don t have a lid for that pan and if you set other dishes on top of them then the cheese may stick to the aluminum foil or the top dish just sinks into the bottom casserole. This could make the seal of the aluminum foil not as tight anymore and there is more risk of freezer burnt food. By having the dishes on the bottom be at least slightly frozen before adding another dish on top, they will stack a lot cleaner and I can usually pack more in since they sit better. Another tip is to have a piece of cardboard on hand slightly larger than your bottom casserole dish and use it as a divider until the dish has completely frozen. Always make sure your food is slightly cooled before putting it in the freezer, otherwise it will raise the temperature in your freezer and thaw some of the foods you place next to it. 2018 Elisa Prout - All Rights Reserved 3 OnceAWeekCooking.com
Menu Selby s Beef Stew Tex-Mex Beef Casserole Chicken Tamale Casserole Honey Ginger Chicken Ham and Cheese Penne Pasta Cheesy Ham and Potatoes 2018 Elisa Prout - All Rights Reserved 4 OnceAWeekCooking.com
Shopping List Meats 1 pound stew beef 1 pound ground beef 8 chicken breasts 3 cups diced cooked ham Fresh Vegetables 2 small onions 3 large potatoes 5 carrots 2 chives 2 cloves garlic Mixed greens and salad toppings of choice Frozen 10 frozen dinner rolls 1 package stir fry vegetables 1 package peas 1 package mixed vegetables 1 24 oz bag of cubed hash brown potatoes Canned/Jarred Products 1 15 oz can corn 4 oz can sliced black olives 1 15 oz can black beans 1 14 oz can cream-styled corn 1 4 oz chopped green chilies 1 10 oz can red enchilada sauce 2 cans cream of celery Dry Goods Long grain rice 1 small package egg noodles 1 16 oz package Penne pasta 4 oz tomato sauce 2018 Elisa Prout - All Rights Reserved 5 OnceAWeekCooking.com
Dairy 8 oz shredded Mexican cheese 32 oz shredded Cheddar cheese ¾ cup grated Parmesan cheese 1 ½ cups Monterey Jack cheese milk (use what your family normally drinks we use 2%) egg substitute 8 oz sour cream (can use light or fat-free version) 1 8 oz package of cream cheese Butter Pantry Items Beef bouillon Worcestershire sauce Salt Oregano Thyme Ginger Cumin Red pepper Salad dressings of choice Chunky salsa Taco Sauce 1 envelope taco seasoning Flour Honey Soy Sauce Sherry 1 8.5 oz box corn muffin mix (like Jiffy) Dijon mustard Pepper 2018 Elisa Prout - All Rights Reserved 6 OnceAWeekCooking.com
Get Prepared Start right off with the beef stew recipe as this will be made in the slow cooker and need hours to cook. Generally on cooking day we will have the stew for dinner. I just find that it works easier that way. Next boil 1 pound chicken breast so it will be ready for shredding. Again, all these recipes are quick to prepare so get ready to rock through them! 2018 Elisa Prout - All Rights Reserved 7 OnceAWeekCooking.com
Beef Recipe #1 Selby s Beef Stew 1 pound stew beef, cubed 1 small onion, diced 3 large potatoes, cubed 5 carrots, diced in large pieces 3 cups water 2 beef bouillon cubes 3 Tbsp Worcestershire sauce 2 tsp oregano 2 tsp thyme ½ cup COLD water ¼ cup flour 1. You will get much more flavor if you brown the beef in a skillet in a tad of olive oil then add to slow cooker but this is not necessary it will still turn out great. Turn slow cooker on high for 6 hours and put in cubed beef and Worcestershire sauce. Cook until beef is barely pink. Approximately an hour. 2. Once the beef is cooked most of the way, add chopped onions and cook until they start to go clear. About another 30 minutes. 3. Add the 3 cups water, potatoes, carrots, bullion and spices. Replace lid and cook for another 2-3 hours. Checking potatoes after 2 hours to see if they are done. 4. When vegetables are tender, mix the COLD water and flour into a very, very smooth paste. Add this to the slow cooker and stir. This will thicken the stew. If you are not going to eat this right away, then you need to remove the pot from the cooker so it will cool. Once cool, transfer into freezer containers or bags. Thaw in fridge for at least 24 hours before cook time. You can either put it in the slow cooker again for 2 hours on low, bake in the aluminum pan, or microwave in the dish you put it in. To bake, leave covered and bake at 325 for about an hour. To microwave, cook on high for 5 minutes, stir and cook another 5 minutes. Keep following that procedure until stew is hot and bubbly. Serve with freezer rolls. 2018 Elisa Prout - All Rights Reserved 8 OnceAWeekCooking.com
Beef Recipe #2 Tex-Mex Beef Casserole 1 pound ground beef 1 15 oz can corn 1 cup chunky salsa (mild or hot, use to your taste) 4 oz can sliced black olives 1 small package egg noodles 1 15 oz can black beans (drained and rinsed) ¼ cup taco sauce 1 envelope taco seasoning ½ cup tomato sauce (or 4 oz can) 1. Cook egg noodles as package instructs and drain. 2. Cook beef and drain any grease. 3. In a medium size bowl mix taco sauce, taco seasoning and tomato sauce well. Add salsa, beans, corn and beef. Fold in noodles and coat carefully. 4. Pour ingredients 13x9 inch baking dish. Let cool and cover with aluminum foil. Pull casserole from freezer the night before cooking to thaw. Cook in 325 degree oven for 30-45 minutes covered. Casserole should be bubbly when you check on it. Serve with side dinner salads. 2018 Elisa Prout - All Rights Reserved 9 OnceAWeekCooking.com
Chicken Recipe #1 Honey Ginger Chicken 6 chicken breasts ½ small finally diced onion 2 Tbsp honey 1 Tbsp soy sauce 1 Tbsp fresh minced ginger 2 Tbsp sherry ¼ cup chives 1. Combine all ingredients except chicken into gallon ziplock bag or freezer container. 2. Stir or hand mix in the bag. 3. Add chicken and cover with the marinade mixture. Shake bag or container with the lid on. Freeze. Pull out and thaw in fridge the day before serving. Pour chicken and mixture into baking dish. Bake at 350 degrees for 20-30 minutes. Serve with rice and stir fry vegetables. 2018 Elisa Prout - All Rights Reserved 10 OnceAWeekCooking.com
Chicken Tamale Casserole Chicken Recipe #2 1 cup (8 oz) shredded Mexican blend cheese 1/3 cup milk ¼ cup egg substitute 1 tsp ground cumin 1/8 tsp ground red pepper 1 (14 oz) can cream-styled corn 1 (8.5 oz) box corn muffin mix 1 (4 oz) can chopped green chilies 1 (10 oz) can red enchilada sauce 2 cups shredded chicken breast (approx 1 pound) ½ cup sour cream (can use light or fat-free version) Cooking spray Optional sides tomato, lettuce, guacamole 1. Shred chicken if not already done. 2. In a large bowl combine ¼ cup of the shredded Mexican cheese, milk, egg substitute, cumin, red peppers, corn, corn muffin mix and green chilies. Stir just until moist, you want it to be lumpy. 3. Pour into a 13x9 inch baking dish or aluminum pan. 4. Bake at 400 degrees for 15 minutes, this will set the mixture. 5. Poke entire surface many times with a fork, you want the sauce to flow into the corn bread mixture. 6. Pour the entire can of enchilada sauce over corn bread. Put the chicken on top and sprinkle remaining cheese. Set aside to cool and cover with aluminum foil to freeze. Take casserole out of freezer to thaw in fridge the night before serving. Preheat oven to 400 degrees. Bake for about 20 minutes or until cheese melts. Let stand for 5 minutes before serving. Cut into squares and serve with a dollop of sour cream and side salads with salsa as the dressing. 2018 Elisa Prout - All Rights Reserved 11 OnceAWeekCooking.com
Ham and Cheese Penne Pasta Pork Recipe #1 1 16 oz package Penne pasta ½ cup butter 2 cloves minced garlic ½ cup flour 1 tsp salt 4 cups milk (use fat percentage of choice) 1 tsp Dijon mustard 4 cups Cheddar cheese, shredded 8 oz cooked ham, diced into small cubes ¾ cup grated Parmesan cheese 1. Cook pasta according to directions and drain. 2. In a large saucepan melt butter. Add garlic and sauté for about a minute. Stir constantly so garlic doesn t burn. Whisk in flour and salt to make a rue. You will want to whisk it over medium heat and make sure there are no lumps. 3. Gently add milk while whisking. Bring mixture to a soft boil. 4. Turn saucepan down to medium low and add in mustard and cheddar cheese. Continue stirring until cheese is melted. 5. Add ham and pasta and toss gently. 6. Pour into 13x9 inch casserole dish or aluminum pan. Let cool. Cover with aluminum foil and freeze. Thaw casserole overnight in the fridge. Heat uncovered in 350 degree oven for 30-45 minutes. Casserole should be nice and bubbly. Serve with peas and dinner rolls. 2018 Elisa Prout - All Rights Reserved 12 OnceAWeekCooking.com
Cheesy Ham and Potatoes Pork Recipe #2 1 24 oz bag of cubed hash brown potatoes ½ cup finely diced onion 2 cans cream of celery soup 1 8 oz package of cream cheese, softened 1 ½ cups Monterey Jack cheese 1 ½ cups cubed ham (8 oz) ¼ tsp pepper 1. In a medium bowl whisk softened cream cheese and soups together. 2. Stir in onions, cheese and ham and pepper. 3. Break up all of the hash browns into the mixture. Gently mix it all together. 4. Place into a 9x9 baking dish or aluminum pan. Cover the dish with aluminum and freeze. Pull casserole out on day before cooking and thaw in fridge. Bake covered at 350 degrees for 1 hour. If you choose, uncover and sprinkle cheddar cheese on top. Then bake again for 5-10 minutes until cheese is melted and bubbly. Serve with mixed vegetables and side salads. 2018 Elisa Prout - All Rights Reserved 13 OnceAWeekCooking.com