There's a lot of buzz about Once a Month Cooking (OAMC) and as much as I'd like to theoretically jump on that bandwagon, I'm being realistic with myself. I'd better start slow. I spent some time last weekend and this weekend doing some bulk cooking and some freezer meals. We were home for most of the both weekends, so I had plenty of time. I probably could have accomplished this in a shorter amount of time, but I cooked a little, read a little, sewed a little, repeat.
Last weekend I made:
- bread - 2 loaves
- pancakes - froze them for weekday mornings for the kids - already gone
- black beans - equivalent of 3 cans - freezer
- refried beans - equivalent of 3 cans - freezer
- baked a bunch of chicken breasts for dinners
Yesterday I made these meals to put in the freezer:
- chicken enchiladas
- king ranch chicken
- burgundy beef stew
I tell you what, it was really hard not to pop that pan of enchiladas or king ranch chicken in the oven right then and there ~ even at 10 a.m.
I also cut up everything needed for Greg's lunch this week. And I precooked meat and chopped veggies for tomorrow's dinner of taco soup.
Although it's not enough meals for a month, I'm feeling pretty good about what I have accomplished. I have a few meals done for dance night (trying to stay away from the box) that are easy for Greg to pop in the oven.
So for menu planning this week:
- taco soup
- crockpot chicken, mashed potatoes, vegetables
- tacaroni
- pork chops
Kinda skimpy, I know. We'll see where the week leads us.
Check out other meal plans at orgjunkie.com.
1 comment:
I used to do once a month cooking a lot, but then fell out of the habit. The problem is finding good recipes - send me your king ranch chicken one - the one I have isn't that great -
S.
Post a Comment