I promised that I would post some of the meals and recipes that we use for our bulk once a month cooking. These are some of the recipes that we made in July. I hope to add the recipes for all of the meals that I listed and I plan on posting our meals and recipes for some of our other months also.
Each of these recipes will make about 10 meals for a family of 6-8 members. We cook with 5 families so each family gets 2 meals from each recipe.
Balkan Meatballs
eggs 10
milk 2 1/2 cup
oats 3 1/3 cup
salt 2 1/2 Tbsp
sugar 2 1/2 Tbsp
ginger 2 1/2 tsp
nutmeg 2 1/2 tsp
allspice 2 1/2 tsp
g. turkey raw 10 lb
beef raw 1 tube (10lb)
fresh onion 1 bag
Cook before freezing 9 x 7 meatballs per tray. Yields 5 trays.
Serve day – use for spaghetti, meatball subs, etc.
Beef Tips
beef raw roast 20 lbs. (pre cooked)
cream mush 10 8 can
cream chk 4 can
Sour cream 10 Cup
salt 1 1/2 Tbsp
pepper 1 1/2 Tbsp
Serve day – Heat and serve over pasta or rice.
Calico Beans
Olive Meatloaf
beef raw 2o lbs.
sausage raw 10 lb
salt 2/3 cup
pepper 1/3 cup
fresh onion 1 bag
egg 30
oats 15 cup
tom sauce 15 can
water 1 cup (adjust as necessary)
bell pepper 10 bags
Layer the above meatloaf with:
spinach 7 lg bags
mozzarella 1 lg. bag
Freeze raw.
Serve day – Thaw, cook 350 for 1 hour. (We found that it usually take a little more than an hour unless you cut in half.)
Shish Kabobs
pork chops 20 lb
fresh onion 1 bag
green chili salsa 40 use all (I will check on this measurement)
chili powder 1/3 cup
oil 2/3 cup
red wine vinegar 2 1/2 cup
salt 2 1/2 tsp
pepper 1 1/4 tsp
bell pepper 10 at home
Pour marinade over meat and freeze.
Serve day – Thaw, save juice for cooking rice. (We made pork chops instead of Shish Kabobs, so we grilled the chops and cooked the veggies with the rice.)
Chicken Broccoli Casserole
Chicken Strips
salt 1/2 cup
pepper 1/2 cup
chili powder 1/2 cup
bread crumbs (panko) 10 cup
chk raw tenders 40 lb
eggs raw 20 egg
mustard 10 cup
honey 80 tbs
Dredge chicken strips in eggs, mustard and honey. Then roll is bread crumbs and spice mixture. Cook before freezing.
Serve day – heat and eat
Chicken Tetrazzini
cream chk 6 can
cream mush 3 can
5oz evap milk light 10 can
parmesan 5 cup
salt 2 Tbsp
pepper 2 Tbsp
chk cook bag (precooked)
ch cheese 1bag
Serve day – Thaw, pour over noodles and cook 350 for 45 minutes.
King Ranch Chicken
fresh onion bag (chopped)
bell pepper 5 bags
mushrooms 10 cans
margarine 5 sticks
cream mush 5 can
cream chick 4 can
tomato green chili 10 can
m. garlic 1/4 cup
chili powder 1 1/4 cup
chick broth 2/3 cup
ch cheese 1 1/2 bag
chk cook bag pre cooked
corn tortillas 120 c tortilla
Saute vegetables. Add cans, spices and broth. When thickened add chicken and layer with quartered tortillas and cheese.
Serve day – Thaw and cook at 350 for 1 hour.
Questions about amounts, directions, how we freeze, is something unclear? Please ask. I hope that these will be helpful.
How we cook once every 2 months for our family of 12
More OAMC recipes
OAMC Black Bean Soup
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Hi, I'm Kimberly. 
Hubby and I just did OMC for the first time last weekend and ended up with 30 meals in the freezer. It feels so good to be prepared! I almost don’t want to use them up! My husband likes to cook and so he did a lot of the cooking. Thanks for sharing your recipes, I’ll be sure to keep them in mind when we do it again! You have such great ideas on your blog!
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I was just thinking today how nice it would be to start assembling some recipes and doubling up when I cook to put some meals away in the freezer for when our new baby comes in January. I think these recipes (with some adapting to make a meal or 2 for a family of 4!) will be a great start. Thanks!
Or maybe my house full of boys would appreciate 20 lbs of meatballs! Hmmm…. something to consider anyway.
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Raising Olives Reply:
October 31st, 2009 at 4:05 pm
Stay tuned. I’m going to redo this post to make the amounts more manageable and I’ll be adding more recipes.
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MMmmm – time to try some new recipes. Thank you so much!
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Thanks, Kimberly! I was just thinking of asking if you were going to post recipes! I’m in the midst of organizing a bulk cooking group here, right now we have ourselves and 2 other families interested. We’re planning to start in January and get it rolling.
Since you’re taking questions
I have a few:
1) Since the meals serve 6-8 people – does your family use both at one meal?
2) These are just the entrees, right? Do you add other things to complete the meals?
A few of the ingredients could use some clarification – I’m assuming the bags of cheddar cheese are 5 pound bags? Some of the cans could use sizes as well. That will make it easier for people who want to size these recipes down (not our family!).
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Raising Olives Reply:
October 31st, 2009 at 4:06 pm
It depends on the meal. I will often do only one freezer meal, but will go heavy on brown rice and side dishes. If I make two meals, we end up being able to have a leftover meal every couple of nights which is also nice.
I’m working on the amounts and hope to update soon.
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Thank you so much for posting some of the recipes!
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Our problem with many of these types of recipes is dairy. Many of them require too many dairy products and we have three in our family with dairy allergies. I have found some bulk recipes in the past that did not require dairy and enjoyed those when a baby was coming. Does anyone else deal with wheat or dairy allergies and have some good bulk cooking recipes for this? I find substituting wheat is easier than dairy. Thanks!
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Raising Olives Reply:
November 3rd, 2009 at 4:37 pm
MomStarr – This is probably a great discussion to start in forum. You may get a much better response there.
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Yay! Thank you!
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I love these recipes, especially anything with chicken. Yumm. I’m going to copy them ,Thanks for sharing.
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These are great…
The kids will love these meals & it takes the stress out of cooking getting these meals prepaired at once.
This has never even crossed my mind before.
Thanks for sharing.
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Is there any word on the oamc cooking program that your friends created? I am working on getting a group started and would love the help.
Thanks
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With the “fresh onion 1 bag”…can you clarify that? I am eager to try some of these recipes as my family embarks on this new concept! A little more info on the measurements and we will be ready to go!
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Kimberly @ Raising Olives Reply:
February 10th, 2011 at 8:49 am
Hi Kelly,
That probably translates to about 1 cup of chopped onion. We’re pretty laid back with exact measurements,so if you need anything else clarified please let me know.
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Hello!
I was wondering if you could give the recipe for your chicken broccoli casserole. I saw the title but no info. Also, do you have a recipe or directions for how you make your refried beans? Great site, thanks for all your time & effort.
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Kimberly @ Raising Olives Reply:
June 3rd, 2011 at 7:28 am
Hi Kelly,
I don’t have the recipe we used for the chicken broccoli casserole, it was one of the ones we didn’t keep in our file since we didn’t love how it froze.
No recipe for the refried beans. We just cook the beans (usually pinto) then mash and adding salt to taste and cooking water as necessary.
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This is amazing. I was reading some of your recipes where the ingredients are listed as a 1/4 cup of this and 1/2 a cup of that (of course not really thinking much about the fact that you multiply those amounts by 10 to get enough for all of the families involved until I got to this blog entry) What an endeavor. A friend of mine and I get together and do some freezer cooking “once in a while” but this is simply fantastic! I’ve been totally inspired to do this on a larger scale and to try more than just the standard lasagna or perogies. Thanks for sharing.
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