OAMC INVENTORY
Source of Recipe
EMAIL
List of Ingredients
So I have been cooking
ahead meals when I have time so when I don't we aren't hitting
resturants, I have been cooking ahead since about 1997 on and off.
This is what in my freezer:
Main Dish:
I. Chicken:
Creamy Chicken Spaghetti- (X3)
Simmering Chinese Chicken- (X3)
Sticky Chicky- (X3)
Chicken And Jalapenos Enchiladas- (X4)
II. Beef:
Cheeseburger and Fries Delight - (X3)
Creamy Mushroom Roast (X2)
Mega Meatballs (X 4)
~Spaghetti & Meatballs (Spaghetti Noodles)-(X2)
~Swedish Meatballs (Egg Noodles)
~Alredo Mushroom Fettichine with Meatballs
Salisbury Steak (X25 Patties)
Fajita Meat (X3)
Chinese Pepper Steak (X1)
Side Dishes:
Pasta Primavera (X3)
Asian Green Beans-(X3)
Swiss Vegetable Medley (X3)
Homemade "Rice-A-Roni"-style Pilaf (X 1 gallon container)-this will
be on hand, not frozen!
Broccoli & Corn -(X3)
Breakfast:
Breakfast Sandwiches -(45)
Breakfast Burritos -(30)
Quiche Muffins (X3)-(30)
Cinnamon Logs (80)
Lunch:
Hot Pockets
PB&J
Miscellenous:
8 Qt Freezer bags of beef broth
1 Gallon Green onions
20 Roasted Garlic Cloves
1 Qt Cilantro
I still have Pizza Pasta Casserole, Chicken Egg Rolls, Veggie Egg
Rolls, 4 gallon bags of Potato Soup,& 20 Stuffed Potatoes from last
session I did back IN March. We are getting sick of the stuffed
Potatoes so (I got 20 lbs in March for $1.99- I made stuffed potates,
potato soup, and potato skins)I am going to make them into mashed
potatoes once they thaw.
Since I have a small family I typicaly cook everyother day and have
left overs imbetween. So the session I just posted will last be along
the lines of mid September.
I make an inventory sheet with room to add on and hang it up on my
freezer. I have attached a pencil to the door and I cross off what I
use so I know at a glance what I have before I waste energy by
peeking in. Plus to futher show I might need meds, I sit down and
figure out our menu for the meals I have made, so all I have to do is
look at my calender I have inside my OAMC cooking folder and see what
I penciled in. I sometimes change a few things, but I know which days
we are busier and when I need a meal that is already to go or when I
have time to enjoy cooking and use the meals that the prep work is
done yet I still can "cook" the meal.
Recipe
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