Food: Apples If Your Recipe States: 1 cup chopped You Will Need Approximately: 1 medium If Your Recipe States: 1 medium apple, thinly sliced You Will Need Approximately: 1 1/3 cups Food: Asparagus If Your Recipe States: 16 to 20 stalks You Will Need Approximately: 1 pound Food: Bacon If Your Recipe States: 1/2 cup crumbled You Will Need Approximately: 8 slices, crisply cooked Food: Beans, dried Black, kidney, lima, pinto, red If Your Recipe States: 5 to 6 cups cooked You Will Need Approximately:1 pound dried (2 1/4 cups) Food: Green or wax Beans If Your Recipe States: 3 cups 1-inch pieces You Will Need Approximately: 1 pound Food: Bread, white If Your Recipe States: 12 slices (1/2 inch) You Will Need Approximately: 1-pound loaf If Your Recipe States: 1 cup soft crumbs You Will Need Approximately: 1 1/2 slices If Your Recipe States: 1 cup dry crumbs You Will Need Approximately: 4 to 5 slices, oven-dried Food: Broccoli If Your Recipe States: 1 bunch You Will Need Approximately: 1 1/2 pounds If Your Recipe States: 2 cups flowerets, 1-inch pieces or chopped You Will Need Approximately: 6 ounces Food: Cabbage Green If Your Recipe States: 1 medium head You Will Need Approximately: 1 1/2 pounds If Your Recipe States: 4 cups shredded You Will Need Approximately: 1 pound Food: Cabbage Slaw (bag) If Your Recipe States: 7 cups You Will Need Approximately: 16 ounces Food: Carrots If Your Recipe States: 1 medium You Will Need Approximately: 7 inches If Your Recipe States: 1 cup shredded You Will Need Approximately: 1 1/2 medium If Your Recipe States: 1 cup 1/4-inch slices You Will Need Approximately: 2 medium Food: Cauliflower If Your Recipe States: 1 medium head You Will Need Approximately: 2 pounds (with leaves) If Your Recipe States: 3 cups flowerets You Will Need Approximately: 1 pound Food: Celery If Your Recipe States: 1 medium bunch You Will Need Approximately: 2 pounds (11 inches) If Your Recipe States: 1 cup thinly sliced or chopped You Will Need Approximately: 2 medium stalks Food: Cheese Hard (blue, Cheddar, feta, mozzarella, Swiss), shredded or crumbled If Your Recipe States: 1 cup You Will Need Approximately: 4 ounces Food: Cheese Cottage If Your Recipe States: 2 cups You Will Need Approximately: 16 ounces Food: Cheese Cream If Your Recipe States: 1 cup You Will Need Approximately: 8 ounces Food: Chocolate Chips If Your Recipe States: 1 cup You Will Need Approximately: 6 ounces Food: Chocolate Unsweetened or semisweet baking If Your Recipe States: 1 square or bar You Will Need Approximately: 1 ounce Food: Corn, sweet If Your Recipe States: 1 medium ear You Will Need Approximately: 8 ounces If Your Recipe States: 1 cup kernels You Will Need Approximately: 2 medium ears Food: Cream Sour If Your Recipe States: 1 cup You Will Need Approximately: 8 ounces Food: Cream Whipping (heavy) If Your Recipe States: 1 cup (2 cups whipped) You Will Need Approximately: 1/2 pint Food: Crumbs, finely crushed, Chocolate wafer cookie If Your Recipe States: 1 1/2 cups You Will Need Approximately: 27 cookies Food: Crumbs, finely crushed, Graham cracker If Your Recipe States: 1 1/2 cups You Will Need Approximately: 21 squares Food: Crumbs, finely crushed, Saltine cracker If Your Recipe States: 1 cup You Will Need Approximately: 29 squares Food: Crumbs, finely crushed, Vanilla wafer cookie If Your Recipe States: 1 1/2 cups You Will Need Approximately: 38 cookies Food: Eggs, large Whole If Your Recipe States: 1 cup You Will Need Approximately: 4 large eggs If Your Recipe States: 1 egg You Will Need Approximately: 1/4 cup fat-free cholesterol-free egg product Food: Flour If Your Recipe States: 3 1/2 cups You Will Need Approximately: 1 pound Food: Garlic If Your Recipe States: 1/2 teaspoon finely chopped You Will Need Approximately: 1 medium clove Food: Jalapeño chili If Your Recipe States: 1 tablespoon You Will Need Approximately: 1 medium, seeded and chopped Food: Lemon or lime If Your Recipe States: 1 1/2 to 3 teaspoons grated peel You Will Need Approximately: 1 medium If Your Recipe States: 2 to 3 tablespoons juice You Will Need Approximately: 1 medium Food: Lettuce Iceberg or romaine If Your Recipe States: 1 medium head You Will Need Approximately: 1 1/2 pounds If Your Recipe States: 2 cups shredded You Will Need Approximately: 5 ounces If Your Recipe States: 6 cups bite-size pieces You Will Need Approximately: 1 pound Food: Margarine, butter or spread If Your Recipe States: 2 cups You Will Need Approximately: 1 pound If Your Recipe States: 1/2 cup You Will Need Approximately: 1 stick Food: Marshmallows If Your Recipe States: 1 large You Will Need Approximately: 10 miniature Food: Meat, cooked Beef, pork and poultry If Your Recipe States: bite-size pieces You Will Need Approximately: 1 cup chopped or 6 ounces Food: Mixed Veggie, Frozen If recipe states: 1 pound You will need (approx): 3 1/2 cups Food: Mushrooms Fresh If Your Recipe States: 6 cups sliced You Will Need Approximately: 1 pound If Your Recipe States: 2 1/2 cups chopped You Will Need Approximately: 8 ounces Food: Mushrooms Canned If Your Recipe States: 4-ounce can sliced, drained You Will Need Approximately: 2/3 cup fresh, sliced and cooked (5 ounces uncooked) Food: Nuts (without shells)Chopped, sliced or slivered If Your Recipe States: 1 cup You Will Need Approximately: 4 ounces Food: Nuts Whole or halves If Your Recipe States: 3 to 4 cups You Will Need Approximately: 1 pound Food: Olives Pimiento-stuffed If Your Recipe States: 1 cup sliced You Will Need Approximately: 24 large or 36 small Food: Olives Ripe, pitted If Your Recipe States: 1 cup sliced You Will Need Approximately: 32 medium Food: Onions Green, with tops If Your Recipe States: 1 medium You Will Need Approximately: 1/2 ounce If Your Recipe States: 2 tablespoons chopped You Will Need Approximately: 2 medium If Your Recipe States: 1/4 cup sliced You Will Need Approximately: 3 or 4 medium Food: Onions Yellow or white If Your Recipe States: 1 medium You Will Need Approximately: 3 ounces If Your Recipe States: 1/2 cup chopped You Will Need Approximately: 1 medium Food: Orange If Your Recipe States: 1 to 2 tablespoons grated peel You Will Need Approximately: 1 medium If Your Recipe States: 1/3 to 1/2 cup juice You Will Need Approximately: 1 medium Food: Pasta Macaroni If Your Recipe States: 4 cups cooked You Will Need Approximately: 6 to 7 ounces uncooked (2 cups) Food: Pasta Noodles, egg If Your Recipe States: 4 cups cooked You Will Need Approximately: 7 ounces uncooked (4 to 5 cups) Food: Pasta Spaghetti If Your Recipe States: 4 cups cooked You Will Need Approximately: 7 to 8 ounces uncooked Food: Peppers, bell If Your Recipe States: 1/2 cup chopped You Will Need Approximately: 1 small If Your Recipe States: 1 cup chopped You Will Need Approximately: 1 medium If Your Recipe States: 1 1/2 cups chopped You Will Need Approximately: 1 large Food: Potatoes New If Your Recipe States: 10 to 12 small You Will Need Approximately: 1 1/2 pounds Food: Potatoes Red, white, sweet or yams If Your Recipe States: 1 medium You Will Need Approximately: 5 to 6 ounces Food: Potatoes Red or white If Your Recipe States: 1 cup 1/2-inch pieces You Will Need Approximately: 1 medium Food: Rice Brown If Your Recipe States: 4 cups cooked You Will Need Approximately: 1 cup uncooked Food: Rice Parboiled(converted) If Your Recipe States: 3 to 4 cups cooked You Will Need Approximately: 1 cup uncooked Food: Rice Precooked (white) instant If Your Recipe States: 2 cups cooked You Will Need Approximately: 1 cup uncooked Food: Rice Regular long grain If Your Recipe States: 3 cups cooked You Will Need Approximately: 1 cup uncooked Food: Rice Wild If Your Recipe States: 3 cups cooked You Will Need Approximately: 1 cup uncooked Food: Shrimp, uncooked, with shells Jumbo If Your Recipe States: 1 pound You Will Need Approximately: 10 to 12 count Food: Shrimp, uncooked, with shells Large If Your Recipe States: 1 pound You Will Need Approximately: 15 to 20 count Food: Shrimp, uncooked, with shells Medium If Your Recipe States: 1 pound You Will Need Approximately: 26 to 30 count Food: Shrimp, uncooked, with shells Small If Your Recipe States: 1 pound You Will Need Approximately: 40 to 50 count Food: Shrimp, cooked without shells If Your Recipe States: 1 pound You Will Need Approximately: 1 1/3 pounds uncooked (with shells) Food: Sugar Brown If Your Recipe States: 2 1/4 cups packed You Will Need Approximately: 1 pound Food: Sugar Granulated If Your Recipe States: 2 1/4 cups You Will Need Approximately: 1 pound Food: Sugar Powdered If Your Recipe States: 4 cups You Will Need Approximately: 1 pound Food: Tomatoes If Your Recipe States: 3/4 cup chopped (1 medium) You Will Need Approximately: 5 ounces If Your Recipe States: 1 cup chopped You Will Need Approximately: 1 large If Your Recipe States: 1/2 cup chopped You Will Need Approximately: 1 small
**Found at various online sources** Enjoy!! 
College Student Stew for Slow Cooker
1/2 pound stew meat
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon
1 tablespoon Italian herbs
2 cups water
Put all ingredients in the slow cooker/crock pot. Add water and turn it on low for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits.
Pizza Hotdish
Two boxes of any brand macaroni and cheese
1 pound hamburger
2 jars pizza sauce
3 cups mozzarella cheese
1 package of pepperoni
Preheat oven to 350. Make the macaroni and cheese in a large pot, as you normally would. Brown the hamburger. Mix in hamburger, pizza sauce, pepperoni (save some for garnish), and 2 cups of cheese. Mix well. Put in a cake pan and garnish the top with the rest of the pepperoni and cheese. Bake for 30 minutes.
Cheddar Potato Slices
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 soup can of milk
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
Mix soup, milk, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender. Serves 6. Can also be made using cheddar cheese soup instead of the mushroom soup and omitting the cheddar cheese to lower costs.
Cheesy Spaghetti and Beef Casserole
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
1 pound ground chuck
1 can (14 to 16 ounces) tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried parsley flakes
1/4 teaspoon to 1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces thin spaghetti
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
In a large skillet over medium low heat, sauté onion and garlic in olive oil until onion is tender. Add ground beef, stirring to break up. Cook meat and drain off the fat. Stir in tomatoes, tomato sauce, parsley and seasonings. Simmer for 30 minutes, stirring occasionally. Cook spaghetti as directed on package; drain well then stir into meat mixture. Place half of the spaghetti and meat mixture in a 2-quart casserole; sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses. Bake at 350° for 25 to 35 minutes. Serves 4 to 6.
Shephard’s Pie
mashed potatoes
½ lb hamburger
1 chopped onion
frozen vegetables (1-2 cups)
creamed corn (optional)
cream of mushroom soup (optional)
1 cup beef stock
1/4 lb cheese (3-4 slices)
garlic, minced
1 cup milk
2 tbsp flour
Make mashed potatoes. Fry burger and drain grease. Add onion, garlic, vegetables, and ½ cup stock. Simmer five minutes. Stir in two tablespoons of flour. Mix ½ cup stock, 1 cup milk, stir into meat/flour mixture. Add soup, cheese, and creamed corn. Place in a casserole dish (you can also use a cast
iron skillet). Put mashed potatoes on top, covering the entire pan. Bake in 350 degree oven for about 20 minutes. Variation: mix one cup cooked rice with mashed potatoes.
Poor Mans Banana Bread or Muffins
3 over ripe bananas mashed in a bowl. Add 1 cup of sugar and 1/4 cup oil and mix well. Let sit 5 minutes. In a separate bowl blend 2 cups flour, 1 teaspoon soda and 1 teaspoon salt. Gradually add to banana mixture and stir until flour is all well blended. Do not beat. (Optional: stir in chopped nuts, raisins, oats, etc if desired) Pour into well greased bread pan or use well greased muffin tins. Bake in 350 degree oven for 15 to 18 minutes or until done. Makes 1 loaf of bread or approximately 16 small muffins.
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.
