OK SO FOR MARCH, FOR ALL 30 MEALS I HAVE LISTED, I WILL NEED...
1 lb deli ham
1lb deli turkey
2lb ground turkey
3lb breast and 4lb breast (turkey)
1 pack stewed beef, 1 pack ribs, 1 pack sirloin steaks (enough for 1serving each)
2 lbs flounder
1lbs tilapia
fresh/frozen clams, clam juice
2 containers bread crumbs
2 bags (16+ onions)
6 celery servings
1lb ground sausage
1 can stewed tom
2 cans crushed tom
2 cans pinapple chunks, 1 can pinapple juice
orange juice
2lbs boneless pork chops
1 bottle honey
2 12oz ricotta
6cups shredded parm cheese
6 cups shredded moz cheese
1 pack whole wheat tortillas
2 heads of lettuce, 1 bag salad
12lbs boneless chicken, bulk, divide and freeze
6 cups cheddar cheese
24 cups milk
3 small sour cream tubs
4 cans or frozen packs corn (4cups, two 2cup servings.)
1 cucumber
8 cups brown rice
1 lb elbos
1lb shells
1lb whole wheat spaghetti
1 12oz salsa
2 6oz tuna
1lb shrimp
other ingredients not messured:
Eggs
Butter
Spaghetti sauce
salt
pepper
peprika
mustard
dry mustard
thyme
water
basil
garlic
teriyaki sauce
bbq sauce
other seasons
Monday, February 13, 2012
the final meal.
for some reason Im having a hard time choosing a final recipe for my "30 meals" so we will simply make number 30 and odds and ends meal.
if were home, we could go with salad. simple and easy bagged salad from the fridge, with watever leftover meat we may have from the night before.
OR perhaps a leftover day, since im planning on freezing extras of all of my crock pot meals.
OR if we decide to have a night out we can choose something without ruining our home plans!
im going to start preparing my shopping list now, using microsoft exchange, i can make a colum for each item, and list the meals and what they require, and then use the sum tool to total up how many pounds etc of each i will need. just about all meats, spices and veggies can be bought in advance and frozen. i will just have to purchase the salads and fresh ingredients later on.
if were home, we could go with salad. simple and easy bagged salad from the fridge, with watever leftover meat we may have from the night before.
OR perhaps a leftover day, since im planning on freezing extras of all of my crock pot meals.
OR if we decide to have a night out we can choose something without ruining our home plans!
im going to start preparing my shopping list now, using microsoft exchange, i can make a colum for each item, and list the meals and what they require, and then use the sum tool to total up how many pounds etc of each i will need. just about all meats, spices and veggies can be bought in advance and frozen. i will just have to purchase the salads and fresh ingredients later on.
stuffed turkey breast
1LB ground sausage
2 cups breakcrumbs
1 chopped celery
1 chopped onion
1 3lb boneless turkey breast
brown onion, celery and onion in olive oil.
remove from heat and mix in 1 cup breadcrumbs, more as needed.
slice your breast in half, "butterfly" it, so it can open and lay flat. use a kitchen hammer to pound the breast to tenderize and even it. fill a layer of stuffing onto the breast leaving a 1 inch border, squish flat. from the smallest side of the breast, roll it over itself til the other corner, and turn it so the seam is down and the skin is up (unless its skinless) using cooking wire tie the breast shut.
cook in preheated oven at 400 for about 1 hr or until center reaches 165 degrees.
2 cups breakcrumbs
1 chopped celery
1 chopped onion
1 3lb boneless turkey breast
brown onion, celery and onion in olive oil.
remove from heat and mix in 1 cup breadcrumbs, more as needed.
slice your breast in half, "butterfly" it, so it can open and lay flat. use a kitchen hammer to pound the breast to tenderize and even it. fill a layer of stuffing onto the breast leaving a 1 inch border, squish flat. from the smallest side of the breast, roll it over itself til the other corner, and turn it so the seam is down and the skin is up (unless its skinless) using cooking wire tie the breast shut.
cook in preheated oven at 400 for about 1 hr or until center reaches 165 degrees.
SAVORY TURKEY BREAST, ALLI
Ingredients
5 pounds turkey, breast, with skin, raw
1 onion, white, whole
2 celery stalks, medium
1 1/2 tablespoons seasoning, lemon pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons poultry seasoning
1/2 teaspoon paprika
Preparation
Preheat oven to 350°F.
Remove and discard the skin from the turkey breast. Rinse the breast and pat it dry. Place the onion and celery into the breast cavity. Spray it all over with cooking spray.
Combine the lemon-pepper seasoning, onion powder, garlic powder, poultry seasoning and paprika. Sprinkle this mixture over the breast.
Place turkey in a browning bag that has been prepared according to the package directions. Place the bag in a shallow baking pan and bake for 1 hour. Cut a slit in the top of the bag and bake until a meat thermometer registers 170°F, about 1 hour. Transfer the breast to a serving platter and let it stand for 15 minutes before carving it into thin slices. Use the pan drippings to make a lowfat gravy.
5 pounds turkey, breast, with skin, raw
1 onion, white, whole
2 celery stalks, medium
1 1/2 tablespoons seasoning, lemon pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons poultry seasoning
1/2 teaspoon paprika
Preparation
Preheat oven to 350°F.
Remove and discard the skin from the turkey breast. Rinse the breast and pat it dry. Place the onion and celery into the breast cavity. Spray it all over with cooking spray.
Combine the lemon-pepper seasoning, onion powder, garlic powder, poultry seasoning and paprika. Sprinkle this mixture over the breast.
Place turkey in a browning bag that has been prepared according to the package directions. Place the bag in a shallow baking pan and bake for 1 hour. Cut a slit in the top of the bag and bake until a meat thermometer registers 170°F, about 1 hour. Transfer the breast to a serving platter and let it stand for 15 minutes before carving it into thin slices. Use the pan drippings to make a lowfat gravy.
Nutritional Information
| Calories | 260 |
| Calories from Fat | 100 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 105 mg |
| Sodium | 210 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0 g |
| Sugars | less than 1 g |
| Protein | 36 g |
| Vitamin C | 2% |
| Calcium | 2% |
| Iron | 10% |
| Not a significant source of Vitamin A | |
HONEY ORANGE PORK CHOPS ALLI
Ingredients
4 fluid ounces orange juice
4 fluid ounces pineapple juice
2 tablespoons soy sauce, reduced sodium
1/8 teaspoon black pepper
1 tablespoon honey
2 garlic cloves
1 pound pork sirloin chop, raw, boneless
1 tablespoon cornstarch
Preparation
Please note that this recipe requires at least 6 hours of marinating time, which is not reflected in the prep time.
Trim any visible fat from pork. For marinade, combine orange juice, pineapple juice, soy sauce, honey, pepper and garlic (minced) in a shallow baking dish.
Add pork to dish, turning to coat. Cover and marinate in refrigerator at least 6 to 24 hours, turning once.
Remove pork from marinade, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 14 minutes, or until no pink remains, turning once.
Transfer marinade to a saucepan. Stir in cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve sauce with pork. Serve with hot cooked rice and carrots sauteed with ginger, if desired.
4 fluid ounces orange juice
4 fluid ounces pineapple juice
2 tablespoons soy sauce, reduced sodium
1/8 teaspoon black pepper
1 tablespoon honey
2 garlic cloves
1 pound pork sirloin chop, raw, boneless
1 tablespoon cornstarch
Preparation
Please note that this recipe requires at least 6 hours of marinating time, which is not reflected in the prep time.
Trim any visible fat from pork. For marinade, combine orange juice, pineapple juice, soy sauce, honey, pepper and garlic (minced) in a shallow baking dish.
Add pork to dish, turning to coat. Cover and marinate in refrigerator at least 6 to 24 hours, turning once.
Remove pork from marinade, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 14 minutes, or until no pink remains, turning once.
Transfer marinade to a saucepan. Stir in cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve sauce with pork. Serve with hot cooked rice and carrots sauteed with ginger, if desired.
Nutritional Information
| Calories | 210 |
| Calories from Fat | 45 |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 70 mg |
| Sodium | 310 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 0 g |
| Sugars | 10 g |
| Protein | 25 g |
| Vitamin A | 2% |
| Vitamin C | 40% |
| Calcium | 2% |
| Iron | 6% |
LASAGNA ROLL UPS, ALLI
SERVES 2
Ingredients
4 pieces whole-wheat lasagna noodles, dry
1 cup ricotta cheese, fat free
1/2 teaspoon garlic powder
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
2 tablespoons Parmesan cheese
14 ounces tomatoes, stewed, canned
2 tablespoons mozzarella cheese, part-skim
Preparation
Cook lasagna noodles per package directions.
Combine ricotta cheese with garlic powder, oregano, basil and Parmesan cheese in a small mixing bowl. Spread the cheese mixture by the spoonful onto each cooked lasagne noodle.
Roll up the lasagna noodles and place them seam side down in a casserole dish lightly coated with cooking spray.
Pour tomatoes over the top; cover with glass lid or plastic wrap. Microwave on high power for 10 minutes.
Sprinkle mozzarella over top and microwave for 30 seconds more, or until cheese melts.
Ingredients
4 pieces whole-wheat lasagna noodles, dry
1 cup ricotta cheese, fat free
1/2 teaspoon garlic powder
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
2 tablespoons Parmesan cheese
14 ounces tomatoes, stewed, canned
2 tablespoons mozzarella cheese, part-skim
Preparation
Cook lasagna noodles per package directions.
Combine ricotta cheese with garlic powder, oregano, basil and Parmesan cheese in a small mixing bowl. Spread the cheese mixture by the spoonful onto each cooked lasagne noodle.
Roll up the lasagna noodles and place them seam side down in a casserole dish lightly coated with cooking spray.
Pour tomatoes over the top; cover with glass lid or plastic wrap. Microwave on high power for 10 minutes.
Sprinkle mozzarella over top and microwave for 30 seconds more, or until cheese melts.
Nutritional Information
| Calories | 380 |
| Calories from Fat | 45 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 30 mg |
| Sodium | 690 mg |
| Total Carbohydrate | 58 g |
| Dietary Fiber | 9 g |
| Sugars | 12 g |
| Protein | 24 g |
| Vitamin A | 10% |
| Vitamin C | 25% |
| Calcium | 40% |
| Iron | 25% |
CHICKEN LETTUCE WRAP ALLI
Ingredients
1 small whole wheat tortilla, about 70 calories
1 teaspoon mayonnaise, low-fat
1/4 cup chicken breast, boneless, skinless, cooked
1 cup lettuce, romaine, chopped
1/4 cup tomato, chopped
Preparation
Wrap tortilla in plastic and place in microwave for 10 seconds.
Spread mayonnaise on tortilla, place chicken in the middle and top with the rest of the ingredients. Roll up like a taco or burrito.
1 small whole wheat tortilla, about 70 calories
1 teaspoon mayonnaise, low-fat
1/4 cup chicken breast, boneless, skinless, cooked
1 cup lettuce, romaine, chopped
1/4 cup tomato, chopped
Preparation
Wrap tortilla in plastic and place in microwave for 10 seconds.
Spread mayonnaise on tortilla, place chicken in the middle and top with the rest of the ingredients. Roll up like a taco or burrito.
Nutritional Information
| Calories | 160 |
| Calories from Fat | 30 |
| Total Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 30 mg |
| Sodium | 240 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Protein | 14 g |
| Vitamin A | 90% |
| Vitamin C | 30% |
| Calcium | 4% |
| Iron | 10% |
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