Thursday, March 20, 2008

OAMC = sanity

Several years ago a friend introduced me to the joys of once a month cooking. The thing I enjoyed most was always having the answer to the age old question, "Mom, what's for dinner?" Knowing my freezer was stocked with healthy, homemade meals gave me peace of mind and peace in my checkbook.

Because of different circumstances, I have not done OAMC in several years...until yesterday. I started out slowly, choosing several simple dishes and doubling them. Without much effort, I was able to put eight meals in our freezer. While the initial outlay of time can be a bit exhausting, the rewards FAR out weight the drawbacks.

With summer coming, I will be able to spend our afternoons at the pool and still have a great dinner waiting when we get home. That is an awesome thing ladies!

Here is one new recipe I tried last night. It was a huge hit, even with our picky eaters.

French Fry Casserole

2 lbs. hamburger (saute with garlic, onions, peppers...whatever you want to add)
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 pint sour cream
cheddar cheese
crinkle fries OR tater tots

Mix first four ingredients and spread in the bottom of a 9x13" pan.
Sprinkle corn on top
Add tots or fries

Bake at 350 for 30 minutes. Turn broiler on for last couple of minutes to brown fries.
Sprinkle cheese on top.

If you were going to freeze this dish, mix all ingredients except for fries and cheese then freeze. When you are ready to cook, simply thaw, layer potatoes on top and bake.

What's your favorite OAMC recipe? Please share!


  1. Oh I have done this in the past also and it is WONDERFUL to know that the freezer is full of meals. I just may have to start doing this again. I am excited to see what recipes turn up.

  2. I am sitting in bed trying to catch up on some blog reading...Too lazy to go look at my recipes, but I will stop by again and share a couple. Promise! *grin*

  3. Dear Ang,
    This is not in the OMC cookbook; but it is a favorite in our home and is easily doubled:

    Baked Spaghetti
    2 cups canned diced tomatoes
    2 cups tomato sauce
    1 cup water
    1/2 cup diced onions
    1/2 cup diced green bell peppers
    2 cloves garlic, chopped
    1/4 cup chopped fresh Italian parsley
    1 and 1/2 teaspoons Italian seasoning
    1 teaspoon seasoned salt
    1 teaspoon pepper
    1 and 1/2 teaspoon sugar
    2 small bay leaves
    1 and 1/2 pounds ground beef
    8 oz. uncooked spaghetti
    1 cup grated cheddar cheese
    1 cup grated mozzarella cheese

    To make the sauce, in a stockpot, combine the first 12 ingredients. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
    Crumble the ground beef in a saucepan. Cook until done and then drain off fat. Add cooked ground beef to the stockpot and simmer sauce for another 20 minutes.
    While the sauce simmers, cook the pasta according to package directions.
    Cover the bottom of a 13x9x2 inch pan with sauce. Add a layer of pasta, then half the cheese, repeat the layers, ending with sauce.
    Bake at 350 for 3o minutes. Top with remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.

    (Recipe from The Lady and Sons, Too by Paula Deen

    Happy Easter!

  4. See? I said I'd be back!
    This is one I love:

    Prairie Meat Loaf

    2 eggs
    1/2 cup ketchup
    3 tablespoons prepared mustard
    3 cups old-fashioned oats
    2 teaspoons salt
    1 teaspoon garlic powder
    1 teaspoon dried thyme
    1 teaspoon drie basil
    1-1/2 cups beef broth
    1-1/2 cups finely chopped onion
    1-1/2 cups finely chopped celery
    2-1/2 cups shredded cheddar cheese, divided
    4 pounds lean ground beef

    In a large bowl, beat eggs; stir in next seven ingredients. In a small saucepan, bring broth to a boil; add to oat mixture and mix well. Stir in onion, celery and 2 cups of cheese. Add beef and mix well. Press into two ungreased 9-in. x 5-in. loaf pans. Bake one at 375 degrees for 1-1/4 hours or until a meat thermometer reads 170 degrees and juices run clear; drain. Sprinkle with remaining cheese; let stand until melted.

    Cover and freeze the other meat loaf. To use, thaw in refirgerator and bake as directed.


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