Dee Posted March 10, 2003 Share Posted March 10, 2003 Menu List Meatloaf (4 loaves) serve with mashed or baked potatoes and tossed green or fruit salad Chili (2 family-sized portions) serve with cornbread and tossed green or fruit salad Meatballs (3 dozen) serve with spaghetti sauce and noodles or as sandwiches Chicken Nuggets (8 servings) serve with oven-baked potatoes Lasagna (8 servings) serve with French bread and tossed green or fruit salad Ground Beef and Bean Soup (8 servings) serve with tossed green or fruit salad, and bread Beef and Bean Burritos (12 burritos) serve alone or with toppings, Spanish rice, and/or beans Chicken Fajitas (12 fajitas) serve alone or with toppings, Spanish rice, and/or beans Honey Glazed Chicken (8 servings) serve with baked potatoes, tossed green or fruit salad, and bread Shopping List Meat 14 lbs. ground beef 6 lb. chicken breast meat 3 lbs. chicken pieces (your choice) Produce 8 onions 9 garlic cloves 5 tomatoes 4 green or red peppers 1 small bunch green onions 1 lemon 2 avocados* 2 heads of lettuce* Potatoes** Salad ingredients** Dairy 12 eggs 1 3/4 cups milk 1/3 cup butter or margarine 4 oz. Monterey Jack cheese 1 lb. Mozzarella cheese 16 oz. Ricotta cheese 2 T. Parmesan cheese 8 oz. sour cream* Bread and Grains 24 flour tortillas 3 cups dry bread crumbs 3 cups soft bread crumbs 8 oz. pkg lasagna noodles 1 1/2 cups oatmeal Spaghetti noodles** Hoagie rolls** Cornbread** French bread** Spanish rice mix or ingredients** Canned or aisle items 16 oz. refried beans Refried beans** 32 oz. spaghetti sauce Spaghetti sauce** 48 oz. diced tomatoes 24 oz. tomato sauce 64 oz. tomato juice 30 oz. white beans 32 oz. kidney beans 7 oz. diced green chilis 2 oz. black olives Spices or Other 5 T. chili powder 2 T. cumin 3 bay leaves salt pepper 1/2 t. dried basil 1 t. dried oregano 6 beef bouillon cubes 1 T. sugar 1 t. garlic salt 2 T. soy sauce 1/8 t. ground ginger 4 T. horseradish 6 T. brown sugar 4 t. prepared mustard 2 cups catsup 1 1/2 T. cooking oil 1/3 cup flour 1/4 cup honey * Optional ingredients for burrito and fajita toppings ** Optional ingredients for side dishes Step-by-Step Instructions 1. Gather all spices and condiments that you will need, but leave catsup in refrigerator until needed. Put them in an easily available place, but not in your main preparation or cooking area. Chili powder cumin bay leaves salt pepper dried basil dried oregano beef bouillon cubes sugar garlic salt soy sauce ground ginger brown sugar prepared mustard cooking oil flour honey 2. Gather all canned and non-perishable foods that you will need and put them in an easily available place, but not in your main preparation or cooking area. Spaghetti sauce refried beans kidney beans white beans green chilis diced tomatoes tomato sauce tomato juice 3. Prepare produce and store in refrigerator in sandwich baggies or plastic containers until needed. I have a large rectangular plastic container that I use with cut produce placed in piles. Green and/or red peppers - 2 cut in strips for chicken fajitas - 2 chopped for chili Onions - 2 cut in small rings for chicken fajitas - 2 chopped for chili - 1 cup chopped for ground beef and bean soup - 1/2 cup finely chopped for meatballs - 2 finely chopped for meatloaves Tomatoes - 5 diced for beef and bean burritos Garlic cloves - 4 minced for beef and bean burritos - 3 minced for chicken fajitas - 2 minced for chili Green onions - 2 thinly sliced for chicken fajitas* - 2 chopped for lasagna **You will also need to prepare all optional ingredients and canned tomatoes, olives or green chilis if bought whole. 4. Brown 2 1/2 lb. ground beef with 4 minced garlic cloves, 2 T. chili powder, 5 diced tomatoes, and 1 T. cumin for beef and bean burritos drain and keep in refrigerator. The next step of burrito preparation isn’t until the end with the chicken fajitas. 5. Wash out pot and brown 5 1/2 lb. ground beef for chili, soup and lasagna. Drain and set aside. 6. Add 2 chopped onions and 2 chopped green peppers to pot, cook until soft. Add 2 lbs. of browned ground beef, stir. Add remaining chili ingredients. 2 - 16 oz. cans kidney beans, drained 2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces 16 oz. can tomato sauce 2 garlic cloves - minced 2 small bay leaves 1 t. salt 2 t. pepper 1/2 t. cumin 1/2 t. dried basil 1/2 t. crushed oregano leaves 3 t. chili powder Heat to boil. Cool and freeze in 2 family-sized portions in Ziplocs (make sure that Ziplocs have no holes, double bagging is a good idea). To eat, thaw and simmer for 30 to 45 minutes. Remove bay leaves. 7. Wash out pot, add 1 1/2 lbs. ground beef to pot. Add remaining ground beef and bean soup ingredients. 1 cup onion - chopped 64 oz. tomato juice 6 beef bouillon cubes 30 oz. white beans 32 0z. diced tomatoes 1 T. sugar 1 bay leaf Bring to a boil. Cool and freeze in Ziplocs (hole free, double bagging is good). To eat, thaw, simmer for 30 to 45 minutes. Remove bay leaf. 8. Wash out pot. Add last 1 lb. browned ground beef, spaghetti sauce and 1 cup water. Heat to boil and simmer 5 minutes. Set aside for lasagna. 9. In large bowl, combine 3 lbs. ground beef with the rest of the meatball ingredients. 3 eggs, beaten 3 cups, soft bread crumbs, about 5 slices 1/2 cup onions - finely chopped 3/4 cup milk 2 teaspoons salt Mix well. Shape into 6 dozen 1” balls. Bake at 375° for 25 to 30 minutes in baking pans. Keep second batch in refrigerator while cooking first batch if necessary. 10. Wash out bowl, combine 4 lb. ground beef with following 8 ingredients. 1 1/2 cups oatmeal 2 onions - finely chopped 1 cup catsup 1/2 milk 4 eggs 2 T. horseradish 2 t. salt 1/2 t. pepper Shape into 4 loaves. After meatballs are finished, bake in lightly greased meatloaf pans or on a broiler pan at 350° for 40 minutes. *Optional if meat wasn’t frozen before, meatloaf can be frozen before cooking, thawed and cooked the same. 11. Combine topping ingredients and set aside. 1 cup catsup 2 T. horseradish 6 T. brown sugar 4 t. prepared mustard 12. While meatballs and meatloaves are cooking prepare lasagna. In a bowl combine, ricotta cheese, 2 T. chopped green onions, 1/2 t. oregano and 1 egg. In a 13” x 9” pan, spread half of meat sauce. Add half of uncooked lasagna noodles, half cheese mixture, and half of the mozzarella cheese. Repeat, except save some of the sauce for the top. Then sprinkle 2 T. parmesan cheese over top. Cover and freeze. To eat, thaw overnight in refrigerator, bake uncovered at 350° for 50 to 60 minutes. 13. When meatloaves are done cooking put on topping and cook for 5 additional minutes. 14. Allow meatballs and meatloaves to cool in refrigerator, then freeze. Place cooled meatballs on cookie sheet and freeze firm. Freeze in Ziploc freezer bags, 1 or 2 dozen to a bag. Makes 6 dozen. To eat, thaw overnight in refrigerator or in microwave. Heat in microwave. Wrap cooled meatloaves in freezer aluminum foil or freezer bags and freeze. To eat, thaw overnight in refrigerator or in microwave. Reheat in microwave. Finished entrees: Meatloaf, meatballs, ground beef and bean soup, chili, and lasagna. Browned ground beef mixture is in refrigerator ready to make burritos later. 15. This is a good time, to clean up and take a break before beginning chicken dishes. Sometimes I even do ground beef one day and chicken the next. 16. Debone and cut all chicken breast meat into strips for fajitas and nuggets. Be careful not to use the same cutting boards, knives, or dishes that you use for raw chicken in preparing any other food without washing well in hot, soapy water. 17. Spray a large skillet with Pam. Add sliced onion rings and 3 minced garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2 minutes more until veggies are tender crisp. Remove from skillet. Add 1 1/2 T. oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until chicken is tender and done. Return veggies to skillet, add salsa and heat through. Remove from heat and set aside for fajitas. 18. Mix 1/2 cup milk and 4 eggs. Add seasonings to 3 cups bread crumbs. Dip chicken into milk and egg mixture. Roll in bread crumbs. Bake on cookie sheet at 400° for about 10 minutes. Do not overcook. Flash freeze on cookie sheet. Freeze in Ziploc Freezer bags. To eat, microwave until hot. Can be soggy. Or thaw in refrigerator or microwave reheat on baking sheet at 400° until heated through, being careful not to burn, about 5 minutes. *if chicken was not frozen previously, can be frozen prior to cooking and cooked after thawing. 19. Combine 1/3 cup flour, 1 t. garlic salt, and 1/2 t. pepper in a bag. Add 3lbs. chicken pieces and shake to coat well. Remove chicken, shaking off excess flour. Place 2 T. butter or margarine in baking dish. Place chicken in baking dish skin side down. Bake, uncovered, 350° for 30 minutes. While chicken is cooking for 30 minutes, clean up and prepare area for making burritos and fajitas. Turn chicken skin side up. Combine remaining ingredients 1/3 cup melted butter or margarine, 1/4 cup honey, 3 T. strained fresh lemon juice, 2 T. soy sauce, 1/8 t. ground ginger and mix well. Coat chicken evenly with honey mixture. Bake at 350° for 30 to 45 minutes, basting often. Cool in refrigerator, freeze. To eat, thaw overnight in refrigerator or in microwave. Microwave until heated through. 20. While chicken is finishing prepare fajitas and burritos. Spread a layer of refried beans, diced green chili peppers and tomato sauce on tortillas. Spoon on ground beef mixture and shredded cheese. Fold seam side down, flash freeze on cookie sheets. Freeze in Ziploc Freezer bags. To eat, wrap in a napkin or paper towel, microwave on high for 3 minutes. Optional serve with shredded lettuce, avocados, sour cream, and olives. Spread chicken and veggie mixture to tortillas, fold seam side down. Flash freeze on a cookie sheet. Freeze in Ziploc bags. To eat, wrap in a napkin or paper towel and microwave for 3 minutes. Optional serve with lettuce, sour cream and green onions. We always, have burritos and fajitas on cooking day, because they are the last thing we make. Clean up and relax. Recipes Beef and Bean Burritos 2 1/2 lbs. ground beef 16 oz. refried beans 2 T. chili powder 7 oz. green chili peppers - diced 8 oz. tomato sauce 1 T. cumin 4 cloves garlic - minced 5 tomatoes - diced 4 oz. Monterey jack cheese 4 oz. sour cream* 2 avocados* 1 head lettuce* 2 oz. black olives* 12 flour tortillas 1. In large skillet, cook ground beef, minced garlic cloves, chili powder diced tomatoes, cumin until beef is browned, drain. 2. Spread a layer of refried beans, diced green chili peppers and tomato sauce on tortillas. 3. Spoon on ground beef mixture and shredded cheese. 4. Fold seam side down, flash freeze on cookie sheets. 5. Freeze in Ziploc Freezer bags. 6. To eat, wrap in a napkin or paper towel, microwave on high for 3 minutes. 7. Serve with shredded lettuce, avocados, sour cream, and olives.*optional Chicken Fajitas 3 lbs. chicken breast meat 3 cloves garlic - minced 1 1/2 T. cooking oil 2/3 cups salsa 2 small onions - sliced in rings 2 med. green or red peppers - sliced in strips 12 flour tortillas 4 oz. sour cream* 1 head lettuce - shredded* 2 green onions - thinly sliced* 1. Cut boned or boneless chicken breasts meat into bite-sized strips. 2. Spray a large skillet with Pam. Add sliced onion rings and 3 minced garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2 minutes more until veggies are tender crisp. Remove from skillet. 3. Add oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until chicken is tender and done. Return veggies to skillet, add salsa and heat through. Remove from heat. 4. Spread chicken and veggie mixture to tortillas, fold seam side down. 5. Flash freeze on a cookie sheet. Freeze in Ziploc bags. 6. To eat, Wrap in a napkin or paper towel and microwave for 3 minutes. 7. Serve with lettuce, sour cream and green onions.*Optional. Chicken Nuggets 3 lbs. chicken breast meat 4 Eggs 1/2 cup milk 3 cups dry bread crumbs Optional seasonings, garlic salt, salt, pepper 1. Debone meat and cut into strips. 2. Mix milk and eggs. Add seasonings to bread crumbs. 3. Dip chicken into milk and egg mixture. Roll in bread crumbs. 4. Bake on cookie sheet at 400° for about 10 minutes. Do not overcook. 5. Flash freeze on cookie sheet. Freeze in Ziploc Freezer bags. 6. To eat, microwave until hot. Can be soggy. Or thaw in refrigerator or microwave reheat on baking sheet at 400° until heated through, being careful not to burn, about 5 minutes. Chili 2 lbs. ground beef 2 med. onions - finely chopped 2 med. green peppers - finely chopped 2 - 16 oz. cans kidney beans, drained 2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces 16 oz. can tomato sauce 2 garlic cloves - minced 2 small bay leaves 1 t. salt 2 t. pepper 1/2 t. cumin 1/2 t. dried basil 1/2 t. crushed oregano leaves 3 t. chili powder 1. In large pot, brown meat. Remove meat. Add onions and peppers to pot. Cook until soft. Add meat. Stir. Add remaining ingredients. 2. Heat to boil. 3. Cool and freeze in 2 family-sized portions in Ziplocs (make sure that Ziplocs have no holes, double bagging is a good idea). 4. To eat, thaw and simmer for 30 to 45 minutes. Remove bay leaves. Ground Beef and Bean Soup 1 1/2 lb. ground beef 1 cup onion - chopped 64 oz. tomato juice 6 beef bouillon cubes 30 oz. white beans 32 0z. diced tomatoes 1 T. sugar 1 bay leaf 1. Brown ground beef, drain. Combine in large pot with all other ingredients. Bring to a boil. 2. Cool and freeze in Ziplocs (hole free, double bagging is good%2 Quote Link to comment
mrszouave Posted March 10, 2003 Share Posted March 10, 2003 ANd then you can fall into a well deserved coma! Quote Link to comment
Dee Posted March 10, 2003 Author Share Posted March 10, 2003 Naw... its easy making all this stuff once you get the hang of it. One thing I don't want to do though for a couple of days is eat anything after all that cooking. Quote Link to comment
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