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Barbecue Pork – OAMC Crock Pot Recipe

April 4th, 2016 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4cups cookedroast pork
  2. 1 (8 ounce)bottlebarbecue sauce

DIRECTIONS

  1. Cook roast together with barbecue sauce until it falls apart.
  2. Serve on bread or buns for sandwiches or make into burritos, tacos, etc.
  3. To freeze: either flash freeze individual plops or in meal size portions in Ziploc bags or freezer containers.Heat and serve!

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Teriyaki Chicken – OAMC Recipe

April 4th, 2016 by alice  Tags: , , | Print This Post Print This Post

Teriyaki Chicken - OAMC Recipe

INGREDIENTS

  1. 1/2cupsoy sauce
  2. 1 1/2tablespoonsred wine vinegar
  3. 3/4teaspoonground ginger
  4. 1/2cupsugar
  5. 2teaspoonsvegetable oil
  6. 1minced garlic clove
  7. 2-3lbsraw chicken

DIRECTIONS

  1. Mix all together in freezer bag.
  2. Mark and freeze.
  3. Mealtime: Defrost and cook in marinade in frying pan or grill.
  4. Serve with steamed veggies and rice.

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Chicken Stack Ups – OAMC Recipe

February 2nd, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (2 1/2 ounce)packagesour cream, sauce mix
  2. 1 1/3cupsmilk
  3. 1 1/4cupschickens, cooked and finely chopped
  4. 2tablespoonsgreen peppers, chopped
  5. 1/2cupall-purpose flour, sifted
  6. 1/2teaspoonbaking soda
  7. 1egg, slightly beaten
  8. 1 (2 1/4 ounce)packagecheese sauce mix
  9. 1 (8 ounce)canjellied cranberry sauce, diced

DIRECTIONS

  1. Prepare sour cream sauce mix according to package directions using the 1 1/3 cups milk.Combine 1/2 cup of the sour cream sauce, the chicken, and green pepper;set mixture aside.
  2. Sift together flour and baking soda.Combine egg and remaining sour cream sauce.Stir flour mixture into egg mixture.
  3. Bake batter on hot griddle, using about 2 Tbs mixture for each pancake.
  4. Place half of the pancakes in a 15 1/2 X 10 1/2 X 1″ baking pan.
  5. Spread each with 1/2 cup chicken mixture.
  6. Top with remaining pancakes.
  7. Cover tightly and freeze.
  8. To serve:.
  9. Bake frozen stack-ups, covered at 350F for 40 minutes.Prepare cheese sauce mix according to directions. (This is where I would use my own cheese sauce).
  10. Spoon over pancakes.
  11. Top with diced cranberry sauce.

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Healthy Meatloaf & Meatballs With Gravy OAMC Recipe

November 9th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4lbsground turkey breast
  2. 1 1/4lbs90% lean ground beef
  3. 2eggs
  4. 1 (2 ounce)envelopedry onion soup mix
  5. 1cupdry breadcrumbs(seasoned or unseasoned)
  6. 1/2cup1% low-fat milk
  7. Gravy

  8. 1 (7/8 ounce)envelopebrown gravy mix
  9. 1/4cupstrong black coffee
  10. 1cupwater

DIRECTIONS

  1. Position oven racks near the center of the oven to allow room for the two pans.
  2. Preheat oven to 450°FSpray 2 low-sided baking pans with a cooking oil spray, such as Pam.
  3. In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk.Make sure it’s very well mixed – you don’t want to see streaks of turkey or beef.
  4. Form half of the meat mixture into a loaf directly on a jelly roll pan. Please don’t use a loaf pan.
  5. Spray top of meatloaf with Pam.
  6. Put meatloaf into the oven and REDUCE oven temperature to 375°FBake 45 – 60 minutes.Test for doneness with thermometer – 160°F.
  7. Remember, this contains poultry, it MUST be well done.Serve with mashed potatoes and steamed green beans.
  8. While the meatloaf starts cooking, form the rest of the meat mixture into 1″ meatballs.Place on a jelly roll pan. Spray top of meatballs with Pam and bake 30 – 40 minutes, turning after 20 minutes.Test for doneness (160F).
  9. Freeze meatballs on the pan, remove to a ziptop freezer bag.To serve, combine gravy ingredients in a large saucepan.Bring to a boil, add frozen meatballs, reduce heat and simmer until heated through.Good with noodles.

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Taco Roll-Ups – OAMC Recipe

September 22nd, 2015 by alice  Tags: , , , | Print This Post Print This Post

Taco Roll-Ups - OAMC Recipe

INGREDIENTS

  1. 1lbground beef
  2. 1 (1 1/4 ounce)envelopetaco seasoning
  3. 2/3cupwater
  4. 1lbfrozen bread dough, thawed
  5. 2cups gratedcheddar cheese

DIRECTIONS

  1. Brown ground beef and add taco seasoning and water.
  2. Cook for 5-10 minutes; set aside.
  3. Roll thawed dough into a rectangle – about 20 x 8-inches.
  4. Spread ground beef over dough – leaving about 1-inch of dough on one long edge free of filling.
  5. Top beef with grated cheese.
  6. Roll up as for cinnamon rolls starting with the long edge closest to you.
  7. Pinch seam to seal.
  8. Slice the roll into 1-inch thick slices with a serrated knife.Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
  9. If any filling falls out just press it into the top of the rolls.
  10. Bake at 350° for 25 minutes until golden brown.
  11. Serve with salsa, sour cream or guacamole for dipping.
  12. To freeze:Allow to cool completely. Flash freeze and then place in a ziploc bag when firm.Label, seal and freeze.
  13. To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

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