For my first attempt at once a month cooking (OAMC) I decided to do 10 recipes, 3 times each for a total of 30 meals for 2 people. I selected 4 freezer meals (Which only required me to dump the meat and all the ingredients in the bag ) and 6 pre-cooked meals.I spent 3 hours on Saturday night labeling the containers, chopping veggies and preparing the freezer meals. The freezer meals I prepared where: Balsamic BBQ Pork, Honey Sesame Chicken, Italian, Lemon Chicken and Teriyaki Pork Chops.
On Sunday, I spent 4 hours cooking the remaining recipes making 9 lbs of ground beef, 3 lbs for each of 3 recipes: Puerto Rican Chili, Meat Sauce for Pasta and Lasagna. The final 2 recipes were Twice Baked Potatoes (slightly edited) and Kielbasa Sausage Soup (It's my mom's recipe but I haven't made this yet. Promise to share recipe when I do.) I spent a total of 7 hours and $250 on more than a month's worth of food, saving me precious hours after work that I can now dedicate to spending time with my hubby.
Balsamic BBQ Pork Tenderloin (Recipe of my own invention)
- 3lbs Pork Tenderloin
- 10 oz BBQ Sauce (I used Jack Daniel's Original Recipe)
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon of the following dried spices: basil, oregano, salt and black pepper.
- Sugar to taste
Add tenderloin, BBQ sauce, balsamic vinegar and sugar to freezer bag. 24 hours before cooking, thaw bag in refrigerator. Cook on low for 6-8 hours.
- Cooked ground beef
- 8oz tomato sauce
- 1 large white onion, chopped
- 1 large green pepper, chopped
- 14.5oz Diced Tomatoes
- 15.5oz Goya Pink Beans
- 15.5oz Goya red Kidney beans
- 1 packet Goya Sazon seasoning
- Season with salt pepper
Add all ingredients freezer bag along with cooked ground beef once it's cooled. 24 hours before cooking, thaw bag in refrigerator. Cook on low for 7-8 hours.
- 8 medium potatoes
- 1/2 C cream
- 1 t garlic
- 1 1/2 t salt
- 1/2 t pepper
- 2 T butter
- 1/2 -1 C chicken or vegetable stock
- 1 1/2 C shredded cheddar cheese - divided
- 8 slices cooked and crumbled bacon
Preheat oven to 350℉.
Scrub clean your potatoes and place them on a baking sheet. Place potatoes into the oven and bake for 60 minutes. When done, remove from the oven and allow potatoes to cool enough until you are able to handle them. Slice a lengthwise opening on the potatoes and scoop out the majority of the flesh and place it into a large bowl. Put your potato skin "shells" back onto your baking sheet(s).
To make your filling, add your cream, garlic, salt, pepper and butter to the potato flesh. Mix with a hand mixer until thoroughly incorporated. Fold in 3/4 C of your shredded cheddar.
Spoon your mixture into your potato "shells" and then top with remaining cheddar cheese, bacon and chives. If eating now, place the potatoes back into the oven for approximately 15 minutes or until cheese is melted and bubbly.
If storing for later, individually wrap each potato with plastic wrap and place them into gallon freezer bags and place into the freezer. (They're best if eaten within 3 months) When ready to eat, remove your desired amount of potatoes from the freezer, unwrap, place on a baking sheet and place into a 350℉ oven for 20-25 minutes.
All except the ground beef recipes are new to us, so I'll let you guys know how they taste.
Have you ever tried to cook only once a month? Any recipes that you loved and would like to share?