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Over the years I have done Once a Month Cooking at various times and always enjoyed having the shopping, planning, and prep work for multiple meals done ahead of time. Recently I ran across the site Once a Month Mom which has FREE monthly, seasonally based menus which include grocery lists, recipe cards, instructions, and labels as well as an introductory podcast.  What a great resource. I am looking forward to trying one of her plans. 

A couple of weeks ago I whipped up a small recipe plan I found on Food.com which included:

On the Menu:

*All Purpose Ground Meat Mix
*Piquant Chicken With Basil (oamc)
*Spiced Citrus Dump Chicken
*Honey-Soy Glazed Pork Chops
*Citrus Marinated Pork Chops (oamc)
*Our Family Favourite Crockpot Chili (oamc)
*Pizza Roll-Ups (OAMC)
*Bacon Wrapped Chicken (Oamc)
*Mexican Stuffed Shells (OAMC)
*Veggie Pasta Shells (Oamc)
*Judy’s Grilled Flank Steak
*Make-Two Macaroni and Cheese
 We have already eaten seven different dishes and enjoyed each one of them.  I spent $200 for the food and it made will easily provide 30 meals for the four of us.  While perusing the internet this morning I found that there are abundant resources for anyone wanting to try this method of streamlining their family food preparation. 

Here are links to a few sites that you might find helpful:

Once a Month Mom

Learn Once a Month Cooking in 7 Easy Steps

Cook of the Month

Frugal Mom’s Guide to Once a Month Cooking

Once a Month Cooking

Once a Month Cooking Recipes from Real Food for Real People

Once-A-Month Cooking Menu Sampler 04

If you try a plan please let me know how it goes.  I’d love to see pictures and hear what worked for you and what didn’t.

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This morning Brent and I, Nicholas, Taylor, Gaubri and Shakur, rose early to attend early service at 8:30 and Sunday school together.  We heard a very thought provoking sermon on what patriotism looks like for a christian.  We got home in time to make some homemade makaruni for lunch.  I used the Lidia’s recipe that Taylor and I had learned when we took a cooking class together but it is really easy. Every time I make homemade pasta I tell myself we should do it more.  The recipe is here and there is even another recipe and a pictorial demonstration at Cooking Light.  I had some red chard from the Door to Door Organics delivery earlier in the week that I needed to use up so I searched for red chard recipes yesterday.  I settled on the Chard-Tomato Peasant Pasta sauce to eat with our Makaruni.  We have also made the wild mushroom sauce that is included with the Lidia’s recipe and it is delicious, even those that did not like mushrooms were loving it.

Quick, easy recipe that I love.
Serves 4+ Prep time:  10 minutes  Cook:  12 minutes

1 lb. dried whole wheat spagetti or linguini
3 T. extra virgin olive oil
3+ lg. cloves of garlic, minced
1t. dried basil or 4 T. fresh chopped
1/4 t. salt
1/2 c. toasted walnuts, chopped

Cook pasta.  Saute’ garlic and basil in olive oil over low heat for three minutes.  Do not brown the garlic.  Add salt and turn off heat.  Set aside while pasta cooks and the walnuts toast in toaster oven or in a dry skillet.  Drain pasta, chop walnuts, and toss with olive oil and garlic.  Add salt and pepper to taste.

Here is another one of those recipes that I would hate to lose.  I usually reserve it for special breakfasts, like Christmas morning. They are reminicent of those from the famous cinnamon roll restaurant ending with …bon.

INGREDIENTS
  • Servings: 16-18 rolls
  • Dough:
  • 1 T. dry yeast
  • 1 C. warm milk
  • 1/2 C. white sugar
  • 1/2 C soft butter
  • 1 tsp salt or sea salt
  • 2 eggs
  • 4 C. flour
  • Filling:
  • 1/4 C soft butter
  • 1 C brown sugar
  • 3 T cinnamon
  • Icing:
  • 1/2 C soft butter
  • 1 1/2 C powdered sugar
  • 1 oz cream cheese
  • 1 tsp. vanilla extract
  • pinch of salt
DIRECTIONS
  1. Dough:
  2. Dissolve yeast in warm milk.
  3. Add the rest of the ingredients and mix well.
  4. Knead into a ball or put in a bread machine on the dough setting.
  5. Let rise until double in size.
  6. When ready, roll out to about 1/4-inch thick.
  7. Spread with filling.
  8. Filling:
  9. Spread butter evenly on dough.
  10. Sprinkle sugar with cinnamon evenly over buttered dough.
  11. Roll up dough.
  12. Slice roll into 1-inch slices.
  13. Place on a greased pan.
  14. Let rise until double in size.
  15. Bake 10 minutes at 400 degrees
  16. Icing:
  17. Beat until fluffy. When rolls are hot
RECIPE SOURCE
From the book Miserly Moms by Jonni McCoy
December 2017
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