Simply Saving

The idea behind once-a-month cooking (OAMC) is to spend a set amount of time cooking, be it a day or two, but cooking and freezing enough meals to last through the whole month. Some people, especially beginners, feel intimidated by the process and do it on a weekly basis instead of monthly.

Some benefits are using less time and energy…it takes longer to make three chicken meals one at a time, than to make them at the same time. Another benefit to having meals on hand is not relying on processed food when you are pressed for time.

I don’t take credit for the following tips, I’ve had them saved on my computer for a while and the original author is unknown to me. It’s a great tutorial and if any of our readers know who write it, please let me know so I can give proper credit.

STEP ONE: Choose 20 recipes.
This will last a family of 4 about 4 weeks, (allowing for leftovers, eat-out nights, scratch cooking nights, baked potato nights, etc.) Try to have a balance of casseroles, soups, stews, pasta, meats,
ethnic foods and so on.

STEP TWO: Make up a master grocery list.
Make sure you list EVERY SINGLE ITEM you will need. Include products like aluminum foil, freezer bags and scouring pads. Don’t forget simple things like flour, salt and sugar. (You don’t want to run out of something on cooking day!) Once you have your list, check off the items you will need to purchase.

STEP THREE: Start a notebook of your very own recipes.
Either copy the recipe or rewrite it on a 8×11 sheet (one recipe per page). On cooking day, you will be taping these up around your kitchen, so you don’t want to have to hassle with cookbooks or recipe
cards. Organize them to your liking in a 3-ring notebook. After a few months, you’ll have a nice notebook full of recipes that WORK!!!

STEP FOUR: Read through each recipe and break it down into simple steps.
On a sheet, list the recipe names in columns. Write the steps underneath. Do it in an order that makes sense to you. Then take similar steps from ALL the recipes and do them together.

Example: To make spaghetti sauce and lasagna
chop onion (x cups or x pounds of onions)
grate cheese (x cups or ounces)
chop peppers
chop veggies
mince garlic
combine cheeses
brown meat and drain
make layers
add tomatoes
wrap pan and freeze
simmer
bag and freeze

On cooking day, do similar tasks together, i.e. all the chopping, sauteeing, peeling, boiling. Put soups and stews which will cook for a long time on early to simmer. Then put the casseroles together;
wrap carefully and put in the bottom of a chest freezer or on the bottom of shelves. (They take up more room and also take longer to freeze).

STEP FIVE: Label your items!
Put a “sharpie” indelible marker on your shopping list if you don’t have one. Ink pen is not legible and regular markers run. Include any preparation instructions on a piece of paper slipped inside the
double bag. Be sure to write down the number of servings! (You will not remember!)

STEP SIX: On cooking day, start as early as you can and dress to work.
Wear comfortable, supportive shoes. Have a change of aprons ready and lots of clean towels. Clear off your countertops and clutter so that you have maximum workspace. Tape up the recipes where you can see them in plastic page protectors. You will be amazed at how quickly things go together if you’ve done steps ahead of time (the chopping, browning, etc.)

STEP SEVEN: Evaluate how your OAMC session went.
Make notes on your recipes if you want to make any changes the next time. Clean up your kitchen so that you don’t have to face that mess tomorrow!

STEP EIGHT: Don’t cook dinner on your big day!
Order in a pizza or go out to eat. If you are short on funds, save your crockpot for your evening meal so that you don’t have to fix another dish. You will be TIRED, but it will be worth it.

Are you looking for a quick and thrifty meal? You probably have most of these ingredients on hand already.

Make It Yourself Hamburger Helper:

8oz noodles
1T dried onion flakes
1/4t. oregano
1/2t. garlic powder
1/2t. basil
1/2t. salt
1 lb ground beef
3 1/2 c. water
8 oz tomato sauce

Brown beef and drain the fat.
Add water and bring to a boil.
Add noodles and tomato sauce.
Stir and simmer for 20 minutes.
Serve hot. Enjoy!

This is a good list to have on hand for those of us that like to do once-a-month or once-a-week cooking. It will take the guess work out of the question “Can I freeze…?”

Don’t Freeze Well:
Greasy foods (they just become greasier)
Cake icings made with egg whites
Cream fillings and soft frostings
Pies made with custard or cream fillings
Fried foods (they tend to lose their crispness and become soggy)
Fruit jelly on sandwiches may soak into the bread
Soft cheese, such as cream cheese (can become watery)
Mayonnaise (it separates; use salad dressing instead)
Sour cream (it becomes thin and watery)
Potatoes cooked in soups and stews (they become mushy and may darken. If using potatoes, cook until barely soft and still firm; then freeze quickly.)

Changes During Freezing:
Gravies and other fat-based sauces may separate and need to be recombined by stirring or processing in the blender
Thickened sauces may need thinning after freezing; thin with broth or milk
Seasonings such as onions, herbs and flavorings used in recipes can change during freezing. These are best added during reheating to obtain accurate flavors
Vegetables, pastas and grains used in cooked recipes usually are softer after freezing and reheating (under cook before freezing, or add when dish is reheated)
Heavy cream can be frozen if used for cooking, but will not whip
Some yogurts may suffer texture changes
Raw vegetables lose their crispness, but can be used for cooking, stews, etc.
Many cheeses change texture in the freezer. Most hard cheeses turn crumbly (which makes them okay for grating, but not for slicing)

Take a peek at this PDF file from the USDA Center For Nutrition. There’s 78 pages of meal plans and recipes for you to use. A lot of these recipes can be doubled or tripled and used for once a month cooking.

This recipe equals 20 store packets
4 cups flour
4 cups ground crackers
4 Tbsp salt
2 Tbsp sugar
2 Tsp garlic powder
2 Tsp onion powder
3 Tbsp paprika
1/4 cup vegetable oil

Mix well and store in the refrigerator in a covered container

CRUNCHY BAKED FISH:
1 lb. fish fillets
1/3 cup finely crushed cheez-it crackers
1 tsp. parsley flakes
1/2 cup low-fat catalina dressing
*preheat oven to 400*
*mix crackers and parsley
*brush both sides of fish with catalina dressing
*coat one side of fish with cracker mixture
*place fish, cracker side up, on cookie sheet sprayed with nonstick cooking spray
*bake, uncovered, until fish flakes easily with fork, 10-15 min.

BROILED AND SPICY CHICKEN:
1. 6 chicken breasts (boneless, skinless)
2. 1/2 cup fat-free italian dressing
3. 1 cup tomato juice
4. 1/2 tsp. chili powder
*combine dressing, tomato juice, and chili powder
*pour over chicken and marinate for several hours
*broil for 30 min. or until done, turning once and basting frequently

LEMON GARLIC CHICKEN:
4 chicken breasts (boneless, skinless)
1 clove garlic, minced
1/2 cup fat-free chicken broth
1 TBS lemon juice
*using non-stick skillet sprayed with cooking spray, slowly saute garlic over low heat
*add chicken and cook over medium heat until brown on both sides
*add broth and lemon juice
* heat to boiling, then reduce heat
*cover and simmer 10-15 min. or until chicken is done
*remove chicken and keep warm
*cook or reduce remaining liquid in pan, around 3 min.
* pour over chicken and serve

OVEN FRIED CHICKEN:
1. 6 chicken breasts (boneless, skinless)
2. 1 cup crushed corn flakes
3. 1/4 cup buttermilk
4. 1 tsp. creole seasoning
*combine creole seasoning and corn flake crumbs
*brush chicken with buttermilk and roll in crumb mixture
*bake at 375* for 1 hour

Buy the book at the Simply Saving Shop

Choose Garlic by weight. The heavier it is, the fresher it is likely to be. Large heads have bigger cloves that take longer to dry out.

The more garlic is cooked, the milder it gets. Roasting produces a mild, sweeter, nuttier flavor; boiling a mild flavor; sautéing, a moderately strong flavor with more bite than boiled but less intense than raw.

Garlic sautéed with onion will almost always burn. To avoid burning, add garlic at the end.

Fresh garlic does not burn as quickly as older garlic because it has more moisture.

If garlic is old, remove the green germ center in the middle of each clove, age makes garlic bitter.

Keep garlic in a cool dry place in a net bag or garlic keeper (a covered ventilated ceramic dish).

Chop garlic at the last minute, as soon as it is chopped it begins to loose its characteristic pungency.

To keep garlic from sticking to your knife, chop with a little salt or fresh herbs.

Should I buy food and products that support workers in Third World by buying Fairtrade labelled products even though these goods normally travel thousands of miles from Africa, South America or South East Asia? What if these foods were produced with the use of pesticides and additives? It makes sense then to look for and to buy Fairtrade, organic food to both help the producers in the Third World and fulfil my lifestyle choice to eat healthy and additive/pesticide free food.

Thankfully, many producers are now wising up to this dilemma by increasingly producing organic and Fairtrade labelled products. I am currently using Fairtrade, organic t-bags at home! Now comes another important question, should I buy Fairly Traded organic sugar from Kenya that has travelled thousands of miles, or should I buy apples grown in the UK (ideally from a farmers market) that have only travelled only a few hundred miles which means less carbon dioxide and other nasty emissions from the lorries that you see constantly on the motorways in the UK? Buying UK products not only ensures less food miles but also supports local farmers, communities and economies.

Unfortunately, choice is often limited and can be more expensive then food produced in other countries……… Decisions, decisions, it’s probably best to abstain from eating and give your choice making brain a rest!

But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic! Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled. Also look at the amount of unnecessary wrapping such as individually wrapped peppers, mushrooms and kiwi fruit in wrapped boxes. When I buy from the local market I tell them to throw it all into one bag, the customer next to me often has 10 individually wrapped portions of fruit and veg. That’s 11 (10 plus one big plastic bag) bags into the landfill site that day.

For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that. For recycled bags, Fairtrade and Organic companies, products and food see GuideMeGreen’s green directory.

David Oglaza is the founder of the Green and Ethical directory green directory. This growing green resource lists 100s of Organic, Fairtrade, Eco and Ethical companies. Green jobs and a discussion board coming soon!
Article Source: http://www.articlegarden.com

I’ve had this saved on my computer for a while and just came across it again. Let me know if you try any of these and how they came out.

Salad Dressing for Pennies:
When salad dressing is needed, combine the dry mix with a few simple ingredients and you have fresh, low cost, tasty salad dressing. These dry mixes will last for 6 months (maybe more). The prepared salad dressing should keep at least 2 weeks.

French Dressing Mix

1 cup sugar 4 teaspoons paprika
2 Tablespoons dry mustard 2 Tablespoons salt
¼ teaspoon onion powder

Combine all ingredients in a small bowl and stir to distribute evenly. Place mixture in dry container with tight fitting lid. Store in cool, dry place for up to 6 months. Shake dry mix before measuring for prepared dressing.

To make French dressing from dry mix.
Combine ¼ cup of the French dressing mix with ¾ cup vegetable oil, 6 Tablespoons ketchup and ¼ cup vinegar. Shake until well blended. Chill before serving. Makes about 1¼ cups of French dressing.
Copyright © 1996 Frugal Publications

Caesar Salad Dressing Mix
1 Tablespoon sugar 1 Tablespoon dried garlic powder
1 teaspoon onion powder 6 Tablespoons grated parmesan cheese
1 ½ teaspoons black pepper 1 teaspoon salt
1 teaspoon dry mustard

Combine all ingredients in a small bowl and stir to distribute evenly. Place mixture in dry container with tight fitting lid. Store in cool, dry place for up to 3-4 months. Shake dry mix before measuring for prepared dressing.

To make Caesar salad dressing from dry mix.
Combine 1/4 cup Caesar salad dressing mix with 1/2 cup olive oil (or vegetable
oil), 1/4 cup lemon juice and 1 teaspoon anchovy paste. Shake until well blended. Makes about 1 cup of prepared dressing.
Copyright © 1996 Frugal Publications

Zesty Italian Herb Salad Dressing

2 teaspoons dried oregano 2 teaspoons dried basil
2 Tablespoons dry powdered garlic 1 1/2 Tablespoons salt
2 teaspoons onion powder 2 teaspoons paprika
6 Tablespoons sugar 1 1/2 T. ground black pepper

Combine all ingredients in a small bowl and stir to distribute evenly. Place mixture in dry container with tight fitting lid. Store in cool, dry place for up to 6 months. Shake dry mix before measuring for prepared dressing.

To make Italian Salad Dressing from mix.
Combine 3 Tablespoons of the Italian Herb Salad Dressing Mix with 1½ cup
vegetable oil and 1/2 cup wine vinegar or white vinegar. Combine all
ingredients in glass jar. Shake until well blended. Makes about 2 cups of
Italian dressing.
Copyright © 1996 Frugal Publications

Low Calorie Salad Dressing Mix

1/4 teaspoon onion powder 1 teaspoon dried basil
4 Tablespoons parsley flakes 2 Tablespoons green pepper flakes
1 1/2 teaspoons black pepper 1 Tablespoon monosodium glutamate (optional)

Combine all ingredients in a small bowl and stir to distribute evenly. Place
mixture in dry container with tight fitting lid. Store in cool, dry place
for up to 6 months. Shake dry mix before measuring for prepared dressing.

To make Low Calories Dressing from mix.
Combine 2 Tablespoons Low Calorie Salad Dressing Mix with 3/4 cup tomato
juice (or V-8 vegetable juice), 4 Tablespoons lemon juice and 1/4 teaspoon
horseradish (optional). Shake until well blended. Chill before serving.
Makes about 3/4 cup of prepared dressing.
Copyright © 1996 Frugal Publications

Ranch Dressing Mix

2 Teaspoons salt 2 teaspoons dried minced or powdered garlic
2 teaspoons ground black pepper 8 teaspoons dried minced powder onion
2 teaspoons sugar 2 ½ teaspoons paprika
2 ½ teaspoons parsley flakes 1 Tablespoon monosodium glutamate (optional)

Combine all ingredients in a small bowl and stir to distribute evenly. Place mixture in dry container with tight fitting lid. Store in cool, dry place for up to 6 months. Shake dry mix before measuring for prepared dressing.

To make Ranch Dressing from dry mix.
Combine 1 Tablespoon mix with 1 cup mayonnaise (not salad dressing) and 1
cup buttermilk. Combine all ingredients in bowl. Stir until well blended.
Chill before serving. Makes about 2 cups of prepared dressing