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Once a Month Cooking for June

June 10, 2013


That’s my best friend. I love her. She has nothing to do with once a month cooking.

The last time we did OAMC was back in April. You can check it out here.  My review of last month.

Breakfast: some things the kids got tired of not because they were bad but they just were tired of them. The pigs in blanket did not work out for being reheated so I can’t recommend them.

Lunches were fine as usual.

Dinners: The best dinners were the salmon, shrimp orzo bake and the creamy spaghetti.  The chicken stroganoff was pretty gross.  Coconut Curry chicken was ok for dinner but difficult to eat all the leftovers.  Pulled pork was good.  The spanish rice in the porkchop bake was tasteless. I’d rcommend going with a precooked batch of Spanish rice mix and doing that.

Once a month cooking keeps evolving.  Personally I’m sick of the slow cooker.   So we’re putting that away.  I do like the 2 weeks of the same meals a lot better than every week so we’re keeping that.

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Muffin top? #oamc

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For breakfast this month:

Pancakes + bacon
Scrambled Eggs
Breakfast Cookies
yogurt + granola
breakfast sandwiches (english muffin+canadian bacon+egg+cheese)
banana bread + sausage

I decided the trick to breakfast is for there to be options within the meal plan. So for muffins instead of making one kind, I made about 6. I just used the bags of muffins. I meant to make different kinds of breakfast sandwiches but I forgot to write sausage patties and canadian bacon into our ,list so I ended up with eggs/cheese + bacon or without bacon. I did some on biscuits and some on english muffins.

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Mini banana bread loaves #oamc

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I used my new pampered chef brownie pan to make banana bread just from a mix.  The individual brownie spots bake them into mini loaves, so cute! I also found this recipe to make some different type of breakfast bread so again, there are options.  For granola I just buy a box of cereal that looks interesting.


hot dogs
lunch meat
fish sticks
chicken nuggets
pb and j
grilled cheese
mini pizzas

banana/peanut butter roll up

cheesy noodles (ramen+cheddar)

These basically stayed the same besides the new banana and peanut butter roll up.


For this month I’m using another new pampered chef goodie, the deep covered baker. I still haven’t used it yet so will have to report how I like it.  You can cook dinners in the microwave in this thing.  I’m excited.

The first thing we did was cook 2 chickens in Tom’s dad’s Big Green Egg.  We need to cook two more.  Tom took all the meat off and put them into baggies to freeze. Each Monday we are doing a different meal using this chicken. Kids are basically eating chicken plain.

Monday: Waldorf Salad



TuesdaySalmon Burgers   we went ahead and made these patties and froze them 4 in each bag

  salmon avacado salad

Wednesday: pork tenderloin

ham <- This is in the deep covered baker. Place the butt portion of a ham in the baker. Top with lid. Place in 350 oven for 2 ½ – 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.

Thursday: Mushroom Pork Chops  <- Another deep covered baker
Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in ¼ cup white wine. Place thick sliced pork chops on top, cover with lid.  Bake 325°F for 45 minutes.

Pork tenderloin in the DCB Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover baker; microwave on HIGH 6-10 minutes, checking temperature at 6 minutes and then at every 2-minute interval or until Pocket Thermometer registers 150°F. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160°F for medium doneness)

Friday: Chicken Thighs One can of cream of can of cream of celery mixed together and then put on bottom of baker… Add rice-a-roni (any flavor) then chicken thighs on top .. Sprinkle the rice-a-roni flavor packet on top of chicken and microwave in the loved DCB for 10minutes uncovered.. Cover and then nuke for another 5 and then check your chicken temp.. I did it again for another 5 after checking it.

Lasagna Add a layer of no-cook lasagna noodles. Sprinkle noodles with some of the reserved parmesan and Monterrey jack cheeses. Add a layer of the filling, using several spoonfuls spread evenly per layer. Repeat sequence of sauce, noodles, cheese and filling. Be sure to finish with the ricotta mixture on top, since it will seal in the cheese and keep it from becoming rubbery in the microwave. Cook 15 minutes on high, then 20 minutes on medium. Top with more parmesan cheese. Let stand 10 minutes

Saturday: Turkey breast Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add ½ cup white wine and 2 cloves pressed garlic. Season with salt and pepper. Cover with lid. Bake at 350°F for 1-½ hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing.

Pot roast in DCB Place pot-roast 3-5 pounds into Baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary to add water. Cover and Bake for 2-3 hours in a 350° F. oven. Use the broth to make gravy to pour over vegetables and roast.

Sunday we are doing leftovers or pizza.

I even did a few desserts in the brownie pan to freeze. You can find a lot of stuff on pinterest. They have some great breakfasts too but of course my kids won’t eat mixed up stuff so nixed any sort of casserole or omelet ideas.

Excited to see how our month shapes up!


Here’s my shopping list:

Dairy Bread Dry
eggs english muffins 18 pancake mix
yogurt Bread granola
american cheese everything bagels banana bread mix
shredded cheese tortillas assorted muffin mix
plain greek yogurt maple and brown sugar instant oatmeal
biscuits 2 cups panko
crescents misc 4 packages rice o roni
cheese sticks chiptotle chilli powder cheesy bread mix
plain cream cheese pork rub bags
peanut butter cookie dough white wine for cooking betty crocker cinnamon streusal mix
sugar cookie dough battery for scale brownie mix
sour cream envelope to fix 5×7 pic carrot cake mix
shredded cheese cracker snacks dried fruit – cranberries for sure
blue cheese animal crackers toasted pecans
2 15oz ricotta cheese reese’s peanut butter cups
½ cup Parmesan pomegranate salad dressing
Monteray Jack Cheese cherry jelly
cheese for sandwiches
Meat Veggies Canned
bacon green onion 2 (14.75-ounce) can salmon
hot dogs lime
lunch meat cucumbers 2 can cream of chicken
2 whole chickens Tomato 2 can cream of celery
2 fillets salmon lettuce 1 can apple pie filling
8 thick cut pork chops red onion
2x boneless chicken thighs broccoli frozen
2 turkey breasts red skinned potatoes garlic bread
2 precooked hams banana
1 pork tenderloin cilantro- chop and freeze
2 pot roast 3-5 pounds salad mix
corn on the cob
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