Club Week Eleven. Elisa Prout OnceAWeekCooking.com

Club Week Eleven Elisa Prout OnceAWeekCooking.com

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Welcome to Week 11 of the Once a Week Cooking Club! This week we have a delicious menu and a few tips for your freezer cooking. By now you should be on a roll and learning what servings are good for your family. Some of these recipes will make much more food than your family needs. Don t be afraid to cut the recipe in half or to put it into smaller containers. I do this with my lasagna. A normal pan of lasagna is easily 2 or 3 meals in my house now. I prepare it in 2 or 3 pans and have even more meals in the freezer to bake up fresh All using the same recipe and prep time it would have taken to put 1 pan together. Doing it this way even lets me customize a pan if I want to. I always love to hear from my subscribers. Feel free to contact me any time with any suggestions or testimonials to menus@onceaweekcooking.com 2018 Elisa Prout - All Rights Reserved 3 OnceAWeekCooking.com

Shopping List Meats 4 chicken breasts 1 lb. Ground turkey or pork sausage 2 oz turkey pepperoni 2 lb boneless chuck roast 4 oz bacon 1.5 pounds ground beef 3 lbs boneless pork ribs Fresh Vegetables 3 small onions ½ green pepper diced Mixed salad greens and assorted toppings 2 cups (16 oz) mushrooms, fresh, small, whole Frozen 1 small bag mixed frozen veggies 1 small bag of Santa Fe veggies 1 small bag of pearl onions Canned/Jarred Products 2 cans cream of chicken soup (can use low fat option) 1 can cream of mushroom soup (can use low fat option) 1 can cream of celery soup (can use low fat option) 1 4 oz can diced green chilies 1 26 oz jar of spaghetti sauce 1 6.5 oz can sliced mushrooms, drained 1 small can sliced black olives 1 16 oz cans beef broth 1 can French cut green beans Dry Goods 12 oz spaghetti noodles Long grain rice French s Durkee onions or corn flakes 4 French bread rolls 2018 Elisa Prout - All Rights Reserved 5 OnceAWeekCooking.com

Dairy/Deli Section 2 pre-made pie crusts 8 oz shredded cheddar cheese 1 lb shredded Monterey Jack cheese or Mexican mix cheese ¼ cup grated parmesan cheese 1 16 oz container sour cream (can use low fat option) Pantry 6 flour tortillas burrito size 1 18 oz bottle BBQ sauce Salad dressings of your choice for dinner salads Flour 1 1 2 c red wine, dry Bay leaf Thyme Pepper 2018 Elisa Prout - All Rights Reserved 6 OnceAWeekCooking.com

It s Cooking Day On cooking day always make sure the kitchen is fully clean. Double check that you have all of the pans you need for storing in the freezer and that they are clean and dry. Clear off as much counter space as you can so you have area for assembly quick. Also, keep the sink full of hot soapy water so you can wash items quickly between projects. To start with, get your slow cooker out and plug it in somewhere out of your way. This could even be in the dining room if you do not have much counter space. Start with the Pork Recipe #1, as it can simmer in the slow cooker while you are working ahead. Set 1 large pot half filled with water and also one pasta pot of water to boil. Add the chicken breasts to the large pot and watch to make sure it doesn t boil over. You want a gentle boil as they cook for about 20 minutes. Make sure they are not bouncing in the pot cooking or the action will disintegrate some of the chicken. The spaghetti for the third chicken recipe will go into the pasta pot. This multi-tasking will work wonders. After the chicken is cooked and there is no longer any pink, set the chicken aside to cool and work on the Pizza spaghetti recipe. After that recipe is completed you can come back to the cooled chicken and go down the list from there. 2018 Elisa Prout - All Rights Reserved 7 OnceAWeekCooking.com

Pork Recipe #1 BBQ Pork Sandwiches 1 18 oz bottle BBQ sauce 1 14oz can beef broth 3 lbs boneless pork ribs 4 French bread rolls 1. Pour beef broth into slow cooker and add the pork ribs. 2. Cook on high for 4 hours or until tender. 3. Remove meat and shred into small aluminum loaf pan. Pour BBQ sauce over meat. 4. Cover with aluminum foil and freeze. Pull out of freezer 24 hours before serving. Bake at 350 degrees for 30 minutes stirring 15 minutes through. Serve on French bread rolls with side salads. 2018 Elisa Prout - All Rights Reserved 8 OnceAWeekCooking.com

Chicken Recipe #1 Chicken Pot Pie 2 chicken breasts, cubed 2 pre-made pie crusts 1 small bag mixed frozen veggies 1 can cream of chicken 8 oz shredded cheddar cheese 1. Mix veggies, cream of chicken soup, diced chicken and cheese in small bowl. 2. Cover bottom of pie plate (glass, ceramic or aluminum) with 1 pie crust. 3. Add wet ingredients from bowl to pie plate. Sprinkle cheese on top. 4. Top with other pie crust. Pinch edges to seal and cut 3-5 1 inch steam holes to top of crust. Freeze whole pies covered with aluminum foil. Take pie out of freezer 24 hours before serving. Bake at 350 degrees for 30 minutes until brown and bubbly. Serve with side dinner salads. **These are so easy to make that I like to make many of them at a time and put them in the freezer. You can find the ready-made pie crusts on sale during the holidays for a great deal and they will freeze in the box for many months before even putting the pies together. 2018 Elisa Prout - All Rights Reserved 9 OnceAWeekCooking.com

Chicken Recipe #2 Chicken Enchiladas 2 chicken breasts, shredded 1 small onion 6 flour tortillas, burrito size 1 can cream of chicken soup (can use low fat option) 1 16 oz container sour cream (can use low fat or fat free option) 1 4 oz can diced green chilies 1 lb shredded Monterey Jack cheese or Mexican mix cheese 1. Sauté onions. When almost clear add the shredded chicken. 2. In a small bowl combine soup, sour cream and diced chilies. 3. Set 2 or more tortillas out flat on the counter to start assembly line process. 4. Place about a ¼ cup of soup mix on tortilla in the bottom third. Put approx 1/3 cup of chicken on top of that. 5. Roll tortilla from bottom up, keeping the tortilla tight. 6. Put first enchilada tight against 9x12 pan with seam away from the side of pan. 7. Put each enchilada up firmly against the next so the seams are held tight by the next enchilada. 8. Cover enchiladas with cheese. Cover pan with aluminum foil and freeze. Take enchiladas out of freezer the night before cooking to thaw. Preheat oven to 350 degrees. Bake enchiladas for 20-30 minutes or until cheese is melted. Serve with Spanish Rice*** and frozen Santa Fe veggies. ***recipe follows main dish recipes 2018 Elisa Prout - All Rights Reserved 10 OnceAWeekCooking.com

Chicken Recipe #3 Pizza Casserole 12 ounces uncooked spaghetti 1 lb. Ground turkey or pork sausage 2 oz turkey pepperoni 1 26 oz. jar spaghetti sauce ¼ cup grated parmesan cheese 1 6.5 oz can sliced mushrooms, drained 1 small can sliced black olives 1 small onion diced ½ green pepper diced 1. Cook spaghetti and drain well. Place in non-stick 13x9 baking pan or a lightly greased aluminum baking pan. 2. Brown ground turkey or sausage, stirring so it doesn t burn. When there is no pink in the meat add the onion and green pepper and sauté until onion is starting to become clear. 3. Pour meat and veggie mixture over the spaghetti in pan. Sprinkle black olives and mushrooms over the meat. 4. Place half of the pepperoni over this veggie layer. 5. Pour spaghetti sauce over all ingredients, making sure to cover any spaghetti noodles along the side of the pan with sauce so they will not be crunchy. 6. Cover with cheese and place remaining pepperoni slices on top. 7. Cover with aluminum and freeze. Remove from oven the night before cooking. Reheat in 350 oven covered for 30 minutes. Remove foil and bake another 10 minutes until cheese is melted and starting to brown. Serve with side dinner salads. 2018 Elisa Prout - All Rights Reserved 11 OnceAWeekCooking.com

Beef Recipe #1 Beef Bourguignon Ingredients: 2 lb boneless chuck roast 4 oz bacon 1 4 c flour 16 oz (2 cups) beef broth 1 1 2 c red wine, dry 1 bay leaf 1 4 t thyme, dried 1 4 t pepper 1 cup frozen pearl onions 2 cups mushrooms, fresh, small, whole Directions: 1. Cut chuck roast into 1-inch cubes. Heat oven to 325-degrees. 2. Cut bacon slices into 1/2-inch strips. In a large skillet, slowly cook bacon bits until crisp. Drain bacon and place in 2 1 quart oven-proof casserole baking dishes or aluminum pans; retain bacon fat in skillet. 3. Brown roast pieces in bacon fat; spoon into baking dish on top of bacon. Add flour to fat remaining in the skillet; stir over medium high heat until flour is browned. 4. Carefully add broth and red wine to skillet, whisking contents to avoid lumps. Add bay leaf, thyme and pepper, and simmer skillet until slightly thickened, about 5 minutes. Stir often. 5. When thickened, pour contents of skillet over meat and bacon. Cover baking dishes and bake at 325-degrees until meat is tender, about 1-1/2 hours. 6. Remove dishes from oven and stir in onions and button mushrooms. Cover dish with aluminum foil and freeze. Take dish out of freezer a minimum of 24 hours before getting ready to serve. Add a quarter cup of water to sauce. Keep covered and cook in 325 degree oven until meat is very tender and vegetables are cooked, about 1-1/2 hours. Makes 12 servings, meaning two meals of 6 servings. Serve over rice with side dinner salads. 2018 Elisa Prout - All Rights Reserved 12 OnceAWeekCooking.com

Beef Recipe #2 Creamy Beef Casserole 1.5 pounds ground beef ½ cup chopped onion 1.5 cups uncooked long grain rice 1 can cream of mushroom soup 1 can cream of celery soup 2 soup cans water French s Durkee onions or corn flakes 1. Brown ground beef and onion; drain off fat. 2. Put into a 2 quarter baking dish and add rice. 3. In a medium size bowl combine soup mixes and water. Pour over rice. 4. Crumple corn flakes or use Durkee onions to sprinkle across top of casserole. 5. Cover with aluminum foil and freeze. Thaw dish the night before serving. Bake covered at 350 degrees for 1 hour. Uncover and bake another 15 minutes to get toppings slightly crunchy. All liquid should be absorbed. Serve with French cut green beans. 2018 Elisa Prout - All Rights Reserved 13 OnceAWeekCooking.com

Side Dishes ***Spanish Rice 1 cup 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 cumin 1 tsp garlic salt 1 tsp chili powder 1 tsp fresh ground or regular pepper 1 tbs 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. Cool completely. Spoon into freezer baggy 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. Feel free to double this dish as it will be a side dish in week 14 s menu as well. 2018 Elisa Prout - All Rights Reserved 14 OnceAWeekCooking.com