Filed under: bulk cooking, cooking, cooking ahead, freezer cooking, freezer meals, frozen assets, frozen food, make-ahead, oamc, once a month cooking
If you’re starting to investigate once-a-month cooking (OAMC), this is a quick list of a few items it can be handy to have around to help the big cooking day go smoothly.
1.) A food processor for chopping large quantities of onions, celery, etc.
2.) Good quality, sharp knives.
3.) Several large, heavy stock pots.
4.) Long handled spoons for stirring and mixing.
5.) Several ladles.
6.) An electric can opener.
7.) A slow cooker for simmering soup while you’re working on other items.
8.) A salad shooter for grating large amounts of cheese.
9.) A waffle iron to make homemade frozen waffles (much tastier than the ones you buy from the freezer case).
10.) Extra large mixing bowl.
You don’t necessarily need to purchase all of these. If possible, borrow some of the items. For many years, I borrowed my neighbor’s large stock pot each cooking day. Eventually, she gave it to me when she updated her kitchen.
Filed under: back to school, breakfast, bulk cooking, cooking, cooking ahead, freezer, freezer cooking, freezer meals, frozen assets, frugal living, homemade, make-ahead, mealtime, oamc, once a month cooking, recipes, saving money, simple living, Uncategorized
In many families, morning is a hectic and hurried time. Frequently parents feel fortunate just to get everyone out the door fully dressed each day. Serve a hot cooked breakfast every morning? Not a chance. Breakfast (if it’s served at all) often consists of grabbing a toaster pastry and a quick glass of juice as the family runs out the door racing headlong to work and school.
I’ve discovered that taking an hour or two on an occasional weekend to prepare breakfast items for the freezer, takes much of the insanity out of the weekday morning rush. Continue reading
Filed under: bulk cooking, chicken, cooking, cooking ahead, dinner, freezer cooking, frugal living, make-ahead, oamc, once a month cooking
Here’s one of my family’s all-time favorite chicken recipes. The instructions include directions for preparing ahead of time for the freezer. So if you find chicken on sale at a good stock-up price, you can take advantage of the sale prices and have this delicious meal waiting in the freezer for a busy evening later in the month.If you want to bake without freezing first, be sure to allow at least an hour or two to marinade in the refrigerator.
MARINATED LIME CHICKEN (from Frozen Assets Lite & Easy)
6 chicken breast portions (about 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
4 limes (or 4 tablespoons bottled lime juice)
4 teaspoons white wine vinegar
9 tablespoons olive oil
2 teaspoons basil
Preparation:Squeeze limes into a medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Place chicken breast portions into labeled freezer bags. Pour lime sauce over top; seal and freeze.
To Serve:Thaw completely. Pour marinade into small saucepan. Heat to boiling. Place chicken pieces into shallow oven-proof dish. Pour boiled marinade over chicken. Bake in preheated 350 degree oven for 35 – 40 minutes or until chicken is tender and cooked through. Serve hot, sprinkled with fresh basil sprigs if available.
I hope your family likes this recipe as much as my family does!
Deborah Taylor-Hough, author of the bestselling Frozen Assets cookbook series
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Filed under: brunch, brunch recipes, bulk cooking, chicken, cooking, cooking ahead, dinner, Easter, freezer, freezer cooking, freezer meals, holidays, homemade, leftovers, make-ahead, mealtime, oamc, once a month cooking, recipes, seasonal, simple living
Before three out of the four of us could no longer eat it due to assorted food allergies and sensitivities, this recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly. Continue reading