Soo, I have had to get a bit more creative with getting everything done. And, about once every 6 months or so, I spend 12 glorious hours slaving away over a hot stove. In those 12 hours, my goal is to prep and freeze 50 meals. Yes that is a big fat 50. And in case you are wondering, I do stay up all night cooking. After all, it would be crazy to do this with all 4 kids wanting to "help".
I am telling you all of this because my friends have asked how I do this every time I do it. I have a word doc on my computer that gives me structure and a plan for the whole event, and I gladly share it with whoever might want it. So, if you want it, here you go.
My disclaimer though: This is not professionally assembled. It is merely the chicken scratch outline that keeps me on track. I am a fairly decent cook, and when I cook I more or less just feel how much of everything to put in. These recipes are a rough idea...but if you are reading it and thinking, "Oh my goodness...that much salt? really?", you might want to proceed with caution. let me know if you see anything that doesn't add up, or a recipe that is a bit off. I could probably use a bit of editing help!
Happy cooking and good luck!
Abby
PS- Here are the labels I made for my meals!
SHOPPING LIST
Lasagna Noodles
|
10 boxes
|
|
Crushed Tomatoes
|
150 oz
|
|
Chopped Green Chilies
|
8 oz
|
|
Chopped Jalapenos
|
8 oz
|
|
Tortillas
|
80
|
|
Refried Beans
|
7 cups
|
|
Tomato Sauce
|
5 cups
|
|
Chicken Broth
|
2 ½ cups
|
|
Special K, Rice Crispies, or
Ritz Crackers
|
5 cups
|
|
Bread Crumbs
|
5 cups
|
|
BBQ Sauce
|
5 cups
|
|
Worchestershire
|
10 Tbls
|
|
Ketchup
|
3 cups
|
|
Mustard
|
5 Tbls
|
|
Chili Powder
|
5 TBLS
|
|
Taco Seasoning
|
20 TBLS (10 pkts)
|
|
Olive oil
|
3/4 cup
|
|
Italian Seasoning
|
3 cups
|
|
Pepper
|
½ cup
|
|
Salt
|
½ cup
|
|
Seasoned Salt
|
5 Tbls
|
|
Flour
|
3 cup
|
|
Cottage Cheese
|
10 lbs
|
|
Shredded Mozzerella Cheese
|
15 lbs
|
|
Grated Parmesan Cheese
|
7 cups
|
|
Butter
|
7 ½ sticks
|
|
Cream Cheese
|
40 oz
|
|
Heavy Cream
|
18 cups
|
|
Shredded Monterrey Jack
Cheese
|
10 cups
|
|
Shredded Cheddar Cheese
|
6 lb
|
|
Macaroni Noodles (elbow,
penne, spirals, bowtie, whatever)
|
6 lbs
|
|
Milk
|
12 cups
|
|
Eggs
|
5
|
|
Ground Beef
|
22 lbs
|
|
Sausage
|
2lbs
|
|
Chicken Breast
|
27
|
|
Chuck Roast
|
7lbs
|
|
Stew Meat
|
10 cups
|
|
Potatoes
|
10
|
|
Frozen Mixed Veggies
|
25 cups
|
|
Green Bell Peppers
|
2
|
|
Garlic
|
5 bulbs
|
|
Onion
|
10
|
Frozen Meal List
CLEAN
UP SOUP
CHICKEN
ROLL UPS
BEEF
ENCHILADAS
CHICKEN
ENCHILADAS
CHICKEN
POT PIES
MAC
AND CHEESE
LASAGNA
BEEF
STEW
MEATBALLS
TACOS
SLOPPY
JOES
PANTRY ITEMS
To
Complete Meals
Spinach
Corn Bread Mix
Rice
Spaghetti Noodles
Crackers
Chips and Salsa
Taco Shells
Cheese
Onion
Hamburger Buns
Chips
Canned/ Frozen Fruit
Sour cream
Fave Spaghetti Sauce
Garlic Bread
Mixed Veggies
The PLAN
- Put the chicken in the oven and start baking it. I like to put it on a broiling pan and cover it with tin foil….it will take at least 2 batches, maybe 3 to get it all cooked, so get started right away.
- Start browning the hamburger. I like to use a stock pot and my pampered chef mix’n chop to get the job done. Put a lid on the pot and it cooks fairly quickly. Drain the meat into a large mixing bowl using a colander. Like the chicken, this will need to be done in a couple of batches, so get started right away
- Start the roast beef in a crock pot on high. Let this cook away the whole time and put the beef enchiladas together at the end.
- Mix together the cheese mixes for the lasagna and chicken roll ups. Put these mixes in the fridge until you are ready for them.
- Mix up the meat balls and start making balls. As soon as the chicken is done cooking, start putting meatballs in the oven.
- As the chicken comes out of the oven, let it cool a bit and then start shredding.
- Using 2 stock pots, start 5 lbs of ground beef for the taco meat and 5 lbs for the sloppy joes. Season each appropriately and let simmer.
- Now you should have meatballs in the oven, tacos and sloppy joes on the stove, cheese mixes in the fridge, and chicken on the counter shredded and cooling.
- Make the pie crusts (I mix mine up and put it in the freezer before rolling it out, so by the end of this step my pie dough is in the freezer).
- Chop up the potatoes for beef stew
- Take a cooking break and wash all the dishes that are not currently in use.
- Bag and freeze Tacos and Sloppy Joes. Meat balls will also be starting to go in the freezer (freeze on cookie sheets and then put in gallon sized ziplock bags.
DONE: TACOS,
SLOPPY JOES
- In a big stock pan, start water for Lasagna Noodles.
- In a big skillet, start the Lasagana Sauce.
- In a medium sized skillet, start browning the sausage.
- While the noodles, sausage, and sauce cook (and meatballs finish baking), assemble the beef stew bags. There is no “cooking” for the beef stew, only assembly.
DONE:
BEEF STEW, MEATBALLS
- Drain the sausage and the Lasagna Noodles.
- Assemble the Lasaganas.
DONE:
LASAGNA
- Wash a large stock pot and large skillet.
- Start water to make the Mac and Cheese Noodles in the stock pot.
- Roll out pie crust bottoms for Chicken Pot Pies
- Start making Mac and Cheese Sauce in the large skillet.
- Mix the Mac and Cheeses.
DONE:
MAC AND CHEESE
- Wash the dirty and empty dishes again.
- Start the gravy for the Chicken Pot Pies in a large stock pot.
- Roll out pie crust Tops.
- Assemble Chicken Pot Pies
DONE:
CHICKEN POT PIES
- Start both sauces for Chicken Roll Ups and Chicken Enchilada sauces.
- Start cooking lasagna noodles for the chicken roll ups.
- Assemble the Chicken Enchiladas.
DONE:
CHICKEN ENCHILADAS
- Start the enchilada sauce for beef enchiladas
- Assemble Chicken Roll Ups.
DONE: CHICKEN
ROLL UPS
- Assemble Beef Enchiladas
DONE:
BEEF ENCHILADAS
- Wash a stock pot
- Start the Clean Up Soup
- Wash all the dishes.
- Ladle soup into sandwich sized zip lock bags and freeze.
DONE:
CLEAN UP SOUP
RECIPES
Meatballs
5
lbs ground beef
5
cups bread crumbs
5
eggs
2
onions chopped fine
5
cloves garlic chopped fine
5
TBLS worchestershire sauce
5
TBLS Italian Seasoning
Mix
together (I just use my hands…gross but it does the job). Form into 1 inch balls. Place on a cookie sheet (can be almost
touching). Bake at 375 for about
20 minutes, or until browned through.
Cool. Freeze on cookie
sheets. Once frozen, remove them
and put them in gallon ziplocks and freeze. Makes around 150 meatballs.
Sloppy Joes
5 lbs ground beef browned and drained
5 cups BBQ sauce
5 Tbls Worchestershire sauce
3 cups ketchup
5 Tbls prepared mustard
Mix everything in a crock pot.
Cook on low for 4 hours, adding Ketchup as needed and stirring
periodically. Cool. Divide into 5
parts. Bag in a sandwich size zip lock. Lay flat and freeze.
Taco Meat
5 lbs ground beef browned and drained
10 Tbls Taco Seasoning (5 Packets)
Put meat and seasoning in a skillet, cover with water. Simmer until the water is gone. Cool and bag in a sandwich size zip
lock. Lay flat and freeze.
Beef Stew
10 cups Stew Meat
10 14.5oz cans Diced or Crushed Tomatos
10 potatos in bite sized chunks
10 cups mixed frozen veggies
2 ½ medium white onions chopped
1 bulb of garlic crushed
5 Tbls Seasoned Salt
Pepper
Flour
Open 5 gallon sized ziplock bags.
Put the following into each bag:
2 cups stew meat
2 cans of tomatoes
2 potatoes
2-3 cups frozen veggies
½ of an onion chopped
2 TBLS garlic crushed
1 Tbls seasoned salt
Seal each bag. Lable. Lay it out flat to freeze.
Lasagna
5 Boxes of Lasagna Noodles
Meat Mixture: 7 lbs ground beef
browned and drained
2
lbs sausage browned and drained
Cheese Mixture: 5 lbs cottage
cheese
3 lbs shredded mozzarella
2 cups grated parmesan
cheese
1 ½ tsp salt
1 Tbls black pepper
¼ cup Italian seasoning
Sauce (make 2 batches): ¼ cup
olive oil
1 big white onion finely
chopped
4-5 cloves of garlic minced
70 oz crushed tomatoes (if
you want to used diced just mash them
up before you put them in)
Herbs
of your choice to taste ( I use about ¼ cup of Italian seasoning
and call it good for this)
5 cups Shredded Mozzerella
Cook the noodles according to
the package instructions. Heat the
olive oil for the sauce in a large skillet or even in a stock pan. Add the onions and garlic and cook
until they become translucent. Add
in the tomatoes and herbs as well as salt and pepper to taste. Let the sauce simmer while you mix up
your cheese and meat mixtures. Set
out 5 9x13 pans. Put ¼ cup of
sauce in the bottom of each pan and shake the pan to spread the sauce around
the bottom of the pan. I do each
layer in all the pans as I go so that they are all finished at the same
time. Layer the mixtures in the
following order: Noodles, cheese, meat, sauce, noodles, cheese, meat, sauce,
noodles, (use up the cheese and meat if you have any left), sauce. Sprinkle the top of each pan with a cup
of shredded mozzarella (use more if you are a cheese loving family). I put two layers of foil over the top
of each pan.
Label and Freeze.
Mac and Cheese
6 lbs of Macaroni noodles- elbow, penne, spirals, bowtie…whatever you
want
2 ½ sticks butter
1 cup flour
12 cups milk
2 cups shredded parmesan cheese
5 cups shredded cheddar cheese
salt and pepper to taste
1 stick of butter
5 cups crushed up special K, rice crispies, or ritz crackers
cook the noodles according to package instructions. And divide evenly
into 5 9x13 pans. In a large
sauce pan, melt the butter. Stir
in the flour and let it bubble for 30 seconds to a minute—do not let bit
brown. Slowly whisk in the
milk. Keep stirring and cooking
the milk until it starts to thicken. Stir in the cheeses. Stir until smooth. Add salt and pepper to taste. Remove from the heat and divide the
sauce evenly into each of the 9x13 pans.
Stir the noodles and sauce in each pan then use your spoon to spread the
noodles out evenly. Melt 1 stick
of butter in a skillet stir in the cereal or crackers and toast for 1-2
minutes. Sprinkle the cereal or
cracker mixture on top of the noodles.
Cover with 2 layers of foil.
Label and freeze.
Chicken Pot Pies
Pie Crusts ( I make my grandmother’s recipe, but you go ahead and use
what ever recipe you want…just make enough for 12 pies)
15 cups of chopped frozen veggies (I buy the big bags of mixed veggies
at Sam’s Club)
10 cups cooked and shredded chicken breast
Gravy: 1
stick of butter
8
Tbls flour
6
cups heavy cream
1
cup shredded parmesan cheese
2
½ cups chicken broth
Salt
and Pepper to taste
Make your pie crusts dough.
Melt the butter in a large skillet. Stir in the 8 Tbls flour and let it soak up the butter and
then let it bubble for about 30 seconds (do not let it brown). Slowly , slowly stir in the heavy
cream. When that starts to thicken
up to the consistency of applesauce, stir in the shredded parmesan cheese. When the cheese is melted in, whisk in
the chicken broth. Set this gravy
aside to cool a bit while you assemble the rest of the dishes.
Set out 5 9x13 pans. Roll
out 5 crust bottoms (how much dough you need will really depend on how deep
your 9x13 pan is). Place the crust bottoms in your pans. Spread 3 cups or so of veggies over
each pie crust bottom. Evenly
divide up the chicken and sprinkle chicken over the veggies. Ladle about 2 cups of gravy over the
top of the chicken. Roll out the
remaining pie crust to make 5 tops.
Cover each 9x13 with a pie crust top. Pinch the pie crust top and the pie crust bottoms together
to seal them. Cover with 2 layers
of foil. Label and Freeze.
Chicken Rollups
5 packages lasagna noodles cooked
5 lbs
cottage cheese
5 cups
shredded mozzarella cheese
½ cup
Italian seasoning
10 cups
cooked and shredded chicken breast
½ cup olive oil
2 ½ white onions minced
10 cloves garlic minced
5 cans crushed tomatos
5 Tbls Italian seasoning
1 Tbls black pepper
1 stick butter
8 Tbls
flour
5 cups
heavy cream
2 cups
shredded parmesan cheese
8 cups shredded mozzarella
Rinse the cooked noodles in cool water. Drain and set aside. In a large bowl, mic the cottage
cheese, 5 cups mozzarella, Italian seasoning, and chicken breast. Set the chicken mixture aside. In a large skillet, heat the olive oil,
add the onion and garlic. Cook
until translucent. Stir in the
tomatos, Italian seasoning and pepper.
Simmer for 10 minutes.
Meanwhile, melt 1 stick of butter in another skillet. Stir in the butter and let it bubble
for 1 minute. Slowly stir in the
heavy cream. When it starts to
thicken up add in the parmesan cheese and stir until melted.
Mix both the red sauce and the cream sauce together (in one of the
skillets or in a large mixing bowl).
Stir until they are pretty well blended and set aside.
Set out 5 9x13 pans. Lay
out the noodles and cut them in half so they aren’t as long. Put approximately 2 TBLS of the chicken
mixture on each noodle. Roll the
noodles up and put seam side down in the 9x13 pans. Keep going until the bottom of the pan is covered with
chicken roll ups. Pour 1/5 of the
sauce over each pan of roll ups.
Sprinkle the mozzarella cheese on top. Cover with 2 layers of foil. Lable and Freeze
Chicken Enchiladas
7 cups shredded chicken
breast
2 sticks of butter
40 oz cream cheese
5 cups heavy cream
2 4oz cans of chopped green
chilies
2 4 oz cans of chopped
jalapenos (or less if you don’t like foods with heat)
40 tortillas
2 cups heavy cream
10 cups Monterrey Jack cheese
(or shredded cheddar if you buy it in bulk at Sam’s Club like I do)
Melt
the butter and cream cheese in a very large skillet or stock pot. Stir in the heavy cream. Add the chicken, jalapenos, and green
chilies. Stir until smooth. Fill the tortillas with the cheesey
chicken filling. Fold them and lay
them seam side down in the 9x 13 pan.
Once all of the tortillas are wrapped, pour additional cream over top of
the tortillas and sprinkle cheese over it all. Cover with two layers of foil.
Lable
and Freeze
Beef
Enchiladas
7
lbs chuck roast cooked and shreaded
10
Tbls taco seasoning (I make my own, so if you use packets I would use 5
packets)
7
cups (or 3-4 cans) refried beans
5 cups tomato sauce
5 TBLS chili powder
2 green bell peppers chopped very fine
2 onions chopped very fine
40 tortillas
1 lb shredded cheddar cheese
Put
the meat in large skillet, dump the taco seasoning on top, add enough water to
cover the meat. Simmer the meat
until the water is gone. Meanwhile
in a large pot, mix the tomato sauce, chili powder, green pepper, and
onion. Simmer for 10 minutes then
allow to cool so that it is not painful to the touch. Stir the meat and refried
beans together in a large mixing bowl. Set out 5 9x13 pans. One at a time, dip the tortillas in the
tomato sauce. Fill with the meat
mixture and place seam side down in a 9x13 pan. Once all of the tortillas are
filled, pour the remaining sauce over top of the enchiladas. Sprinkle on the shredded cheese. Cover with two layers of foil. Lable and Freeze
Clean
Up Soup
my
own term for using up the ingredients left over from all of the other meals.
Make
sure all the meat is cooked.
Put
all the remaining meat and veggies in a stockpot.
Look
at what is in the pot, add onion, garlic, crushed tomatoes and herbs/ spices to
make something you might like.
Pour
in enough chicken broth to make the soup soupy.
Bring
to a boil.
Simmer
for 20-30 minutes. Cool. Divide into sandwich size ziplock
bags. Lay flat and freeze.
롯데관광개발이 이처럼 동남아 시장을 겨냥해 본격적인 카지노 사업 공략에 나선 데는 휘청이는 마카오의 사정과 무관하지 않다. 아주경제의 모든 콘텐츠(기사)는 저작권법의 보호를 받으며, 무단전재, 복사, 배포 우리카지노 등을 금지합니다. 특히 밀려 들어오는 중국 '큰손'들 덕분에 마카오는 2006년 미국 라스베이거스를 뛰어넘어 세계 최대 도박 도시가 됐다.
ReplyDeleteOf course that is unlikely, however it's also the only method to positive that|ensure that|make certain that} your betting strategy will be 100% efficient. The limits symbolize the maximum and minimal bets allowed in the game and it's necessary you learn how to to|learn to} match them with your bankroll. Now, to make things even simpler for you, this is a listing the most popular online games of European Roulette. It's the simplest and safest method to 1xbet learn the variations between the betting methods I'm going to focus on in the final chapter of this guide. A freeplay account with plenty of demo cash is extremely helpful if you are a roulette newbie and want to|you should|you have to} practice online.
ReplyDelete