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 so start out with once a week cooking 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 for anyone who wants to get started with OAMC or OAWC.  

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 once a week cooking 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.

Also, be sure to check out these posts:
Free Printable Coupons
Coupons & Freebies

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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!

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Food is the second highest expenditure in most people’s lives, yet they don’t pay attention to it. Pay yourself by using the information inside of 5 Meals for $5. This cook book is not only filled with delicious and plentiful recipes, it is filled with the information on how you can get the same prices and lower than the recipes listed!

You don’t need to change what you eat, just the way you shop! And you don’t need to rely on Spam or unhealthy meals to live in today’s debt ridden economy. It’s not all about coupons and Jaci will show you how!

If you think you might starve because of portion size, think again! If you’re single, freeze the leftovers and save or cut down the recipes and eat a fresh meal every day and using Jaci’s Buddy Shopping System.

5 Meals for $5 also has a weights and measures chart, free date night ideas, measure conversion tables, Jaci Rae’s “The Plan” on how to get out of debt and much more!

One recipe example:

Pot Roast
Cost per person $0.97
Total cost five people $4.87
2 lbs chuck roast ($1.92)
(my store just had a sale for $0.69 a lbs. A lot less than listed here!)
1 lb. potatoes, diced ($0.40)
4 carrots, chopped ($0.10)
1 onion, chopped ($0.30)
1 beef bouillon ($0.16)
1 garlic clove, minced ($0.01)
Salt and pepper to taste ($0.02)
Iceberg Lettuce and Cucumber Salad ($1.45) (recipe listed in book)
Basic Vinegar and Oil Salad Dressing ($0.42) (recipe listed in book)
1 lemon, sliced in 5 wedges ($0.09)

Saute chuck roast in a dash of oil until both sides all dark brown (about 2 minutes on each side on high). Combine all other ingredients into a large stew pot or crock-pot. Once meat is browned, put into pot with other veggies and spices and cook on low for 2-3 hours or until Meat is tender and fully cooked. Make salad and serve with chilled water and lemon wedge.

Click Here To Purchase

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Christiane Jory, Best selling author of, The 99c Only Stores® Cookbook, is back in the spotlight again with her first DVD. Join the multitudes who have taken advantage of Christiane s lessons in easy to make, delicious, inexpensive cuisine. Create a gourmet holiday buffet that costs less than a delivered pizza. Watch your guests applaud as you serve them a Tuscan Supper that rivals any bistro.
Tips on stylish entertaining for your family or friends…(more…)

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Check out this ebook from Budget 101. It’s a great resource for for tips and ideas on how to cut your grocery bill. There’s ideas on once a month cooking, growing herbs, menu planning and more.

Cut Your Grocery Budget

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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

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**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.

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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.

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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

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