What’s not to love about smoothies? They are easy, nutritious, and oh so delicious. My daughter is going through a major cherry phase right now, so I thought I would surprise her by creating a cherry-only version of our daily morning smoothie. She not only loved the flavor but was super excited about the pink color.  This summery smoothie is packed with protein from the Greek yogurt and all of the health benefits of cherries. We love to serve our smoothies with peanut butter toast in the morning, but on days we are running late I just grab one and go!

Very Cherry Smoothie

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

• 4 cups cherries, frozen
• 3 cups Greek yogurt, vanilla
• 1 cup orange juice
• 4 teaspoons vanilla extract

Directions:

Place all ingredients in blender and blend until smooth. Pour into glasses and enjoy!

Freezing Directions:

Divide smoothies into four quart size freezer bags, label, and freeze. To Serve: Remove from freezer 1-2 hours before serving. Serve partially thawed.

Servings: 4

**conversion chart image provided by Erik Spiekermann

A few months ago, my husband and I were able to go on a weekend trip without the kids.  That’s a very rare occurrence for us, but I’m sure that’s true for the majority of parents.  The hotel we stayed at had a complimentary breakfast. We expected a few muffins, some cereal, and bad coffee.  We were pleasantly surprised that it was a full breakfast with an entirely different menu each day we were there.  On the last day, they had these potato pancakes.  As soon as I saw them, I knew I had to recreate them so we could have them in the freezer at home.  These are so quick and easy to make, and my kids polished off every single bite last weekend so they didn’t even make it to my freezer!

Potato Pancakes

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

• 20 ounces frozen hashbrowns, thawed
• 1 medium onion, chopped
• 2 medium eggs
• 0.75 cups all purpose flour
• 0.5 teaspoons garlic powder
• 0.25 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups vegetable oil

Directions:

In a large bowl, mix together hashbrowns, onion, and egg.  Pour in flour, garlic powder, salt, and pepper. Stir well to combine.  Heat oil in skillet on stovetop over medium high heat.  Using 1/4 cup of batter, form into pancakes.  Place in skillet and cook for 3-4 minutes on each side, until golden brown.  Place on paper lined plate and allow oil to drain off pancakes.  Repeat until all of the pancakes have been cooked.

Freezing Directions:

Follow directions above to cook pancakes.  After allowing oil to drain off pancakes, flash freeze.  Place into gallon freezer bag after flash freezing.  Label and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 8

**conversion chart image provided by Erik Spiekermann

This dish is jam packed with wonderful flavor! The recipe calls for chicken thighs, but I have two little girls who LOVE chicken legs, so, I doubled the recipe, using half thighs and half legs. This sauce adds a fabulous flavor to the chicken, reminiscent of those little cocktail weenies made with jelly and chili sauce – YUM! This is an easy dish to make and serve. Just heat a few things on the stove, and either get ready for the oven or the freezer, and you’re set!

BBQ Baked Chicken Thighs

Author/Source:

Heather @ Onceamonthmom.com; adapted from My Kitchen Adventures

Ingredients:

• 0.66 cup grape jelly
• 0.5 cup ketchup
• 0.25 cup onion, finely minced
• 2 Tablespoon apple cider vinegar
• 1 teaspoon dry mustard
• 1 teaspoon prepared horseradish (optional)
• salt and pepper, to taste
• 8 bone-in, skinless chicken thighs, or pieces of choice

Directions:

Preheat oven to 400F. In a small saucepan, heat jelly, ketchup, vinegar, mustard, and horseradish (if using) until the jelly is melted and the mixture begins to boil. Remove sauce from heat. Place chicken pieces in baking dish. Pour sauce over chicken. Bake for about 45 minutes or until chicken is cooked through and is tender.

Freezing Directions:

Prepare sauce as directed above and set aside to cool. Do not bake chicken. Place chicken in gallon freezer bag. Pour sauce over chicken. Label, seal and freeze. TO SERVE: Thaw. Empty contents of bag into a baking dish. Bake, uncovered for about 45 minutes or until chicken is cooked through and tender. 

Servings: 4

Nutritional Information: 1 serving = 2 chicken thighs, Calories 343, Fat 7g, Carbs 29g, Protein 33g, WW Points Plus = 8

**conversion chart image provided by Erik Spiekermann

Nothing says family friendly like spaghetti.  Adding a twist to your normal prep methods,  this delish dish is made in a large skillet, then baked to ooey, gooey, spaghetti pie perfection.  If your skillet is oven safe, there is no need to transfer to a baking pan! Just stick it right into the oven. Serve with your favorite vegetable or side salad to round out the meal, and your entire family will be begging for more.

 Skillet Spaghetti Pie

Author/Source:

lisa@ Onceamonthmom.com

Ingredients:

• 2.25 cups ground beef, browned
• 0.5 cups onion, chopped
• 2 teaspoons garlic, minced
• 1.5 teaspoons Italian seasoning
• 0.25 teaspoons crushed red pepper flakes
• 28 ounces tomato sauce
• 2 cups water
• 1 teaspoon salt
• 12 ounces spaghetti noodles, broken in half
• 0.25 cups whipping cream
• 0.33 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese

Directions:

In a large skillet over medium high heat, cook ground beef, onion, and garlic for 2-3 minutes, until onion begin to soften.  Add in Italian seasoning, red pepper flakes, tomato sauce, water, salt, and spaghetti noodles.  Stir well.  Make sure spaghetti noodles are submerged under the water.  Cover and cook 8 minutes.  Stir well, then reduce heat to medium low and simmer for 6 more minutes, until noodles are just al dente.  Add in cream and Parmesan and mozzarella.  Place in 9×13 baking dish or foil pan.  Bake 350F for 15 minutes, until cheese begins to brown.  

Freezing Directions:

In a large skillet over medium high heat, cook ground beef, onion, and garlic for 2-3 minutes, until onion begin to soften.  Add in Italian seasoning, red pepper flakes, tomato sauce, water, salt, and spaghetti noodles.  Stir well.  Make sure spaghetti noodles are submerged under the water.  Cover and cook 8 minutes.  Stir well, then reduce heat to medium low and simmer for 6 more minutes, until noodles are just al dente.  Add in cream and parmesan.  Divide mixture into indicated number of baking pans and then top with mozzarella cheese.  Cover baking pans tightly with foil, label and freeze.  TO SERVE:  Thaw.  Bake 350F for 15 minutes or until cheese begins to brown.  

Servings: 8

**conversion chart image provided by Erik Spiekermann

These little foil packets are fun and easy to pull together. There are so many options. You can toss them together on your cooking day and pull them out when you need something quick. But fresh or frozen they are perfect for grilling and camping. Pack them in a cooler and take them into the great outdoors, or stay home and cook them in your fire pit or on your grill. And we haven’t even talked about what is in them yet. Pick your favorite sausage (or even hot dogs for kids), favorite veggies, and even play with the seasonings if you like. Anyway you mix them or cook them, they are the perfect family friendly, summer meal. Especially since you don’t even need to dirty a plate!

Classic Foil Packets

Author/Source:

Kim @ Onceamonthmom.com, adapted from Simple Bites (Aimee also has some great tips on cooking outdoors.)

Ingredients:

• 2 pounds small, red potatoes
• 8 pre-cooked sausages, cut into thirds (pick your favorite)
• 2.25 cups sliced onions
• 3 cups frozen mixed vegetables or stir fry mix (pick your favorite)
• 6 Tablespoons butter, cut into pieces
• 12 cloves garlic, peeled and smashed
• 1.5 teaspoons dried parsley
• 1.5 teaspoons dried basil
• salt and pepper to taste

Directions:

Place potatoes in a large pot and cover with water. Bring to a boil, and cook 5-10 minutes until potatoes start to soften. They don’t have to be completely cooked as they will finish cooking later. Meanwhile, cut six pieces of heavy duty aluminum foil (about one square foot). Place four pieces of sausage in the center of each piece of foil. Add onions, dividing evenly among packets. Add frozen vegetables, about 1/2 cup for each packet. Last place 1 Tablespoon butter, 2 garlic cloves and sprinkle 1/4 teaspoon each parsley and basil in each packet. Drain potatoes and cool, then divide evenly among packets. Season with salt and pepper to taste. Pull two ends of the packet together and roll down, leaving a small amount of space for expansion. Then roll the remaining two sides toward the center to seal.

To cook at home, place in an oven at 375 degrees or over a hot grill for about 8-12 minutes or until sausage is heated through and veggies are soft. Or follow directions for freezing and cooking at the campsite below.

Freezing Directions:

Prepare packets as directed above, but do not cook. Place foil packets inside gallon freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and cook at home as directed above. Or pack in a cooler an head to the campsite. Depending on how long they have been in the cooler, you may need to thaw for an hour or so before cooking. Use good judgement and do not leave meat out too long in high temperatures. At the campsite, let your fire burn down to a hot bed of coals (a little flame is ok). Place packets directly on top of coals using tongs. Cook, turning once or twice, for 10-15 minutes or until heated through. Remove with tongs, and serve in packets. Be careful of steam being released when you open the packet.

Servings: 6

**conversion chart image provided by Erik Spiekermann

Summer is coming (woo hoo!) It is great to relax your schedule, relax your meals…but not so much that you regret your choices. This dip makes the perfect casual lunch or dinner with the kids. It also makes a fun evening snack (movie night anyone?), potluck dish, or simple freezer meal to take along when you head to your vacation site. See, eating real food can be fun!

Chicken and Black Bean Nacho Dip

Author/Source:

Kim @ Onceamonthmom.com, adapted from Babble

Ingredients:

• 1 cup boneless, skinless chicken breast, cooked and chopped
• 15 ounces black beans (or substitute cooked dried beans)
• 14.5 ounces tomatoes and chiles, drained
• 1.5 cups bell pepper (any color), diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• salt and pepper to taste
• 2 cups cheddar cheese, shredded
• 1 bag tortilla chips (choose a brand with few ingredients)
• Optional Toppings: cilantro, green onions, black olives, hot peppers and/or salsa

Directions:

In a large bowl, combine chicken, beans, tomatoes and chiles, chili powder, cumin, garlic powder, salt and pepper, and 1/4 of cheese. Divide among greased 8 x 8 foil baking pans. Sprinkle remaining cheese evenly over pans. Bake at 375 degrees for 20-25 minutes, until cheesy is bubbly.

Freezing Directions:

Cool dip completely. Cover tightly with foil, label, and freeze. TO SERVE: Thaw dip and reheat. Top with desired toppings listed above and serve with tortilla chips.

Servings: 4

**conversion chart image provided by Erik Spiekermann

Want access to customizable recipe cards and grocery lists, step-by-step instructions and labels complete with freezing directions and serving amount alterations so you don't have to do it all yourself? Become a Member!
Already a member? Sign In!

What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck! If you like (or don’t like) this menu you might want to check out all our past mini menus or in-season menus – September 2011′s or September 2012′s menus if you are looking for something different!

If you like this menu you might want to check out all our past Mini menus.

Mama Rita’s Meatballs

Dinners

• Mama Rita’s Meatballs
• Noodle Heaven
• Sloppy Joes
• Bulk Taco Meat
• Cheeseburger & Fries Casserole

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the Ground Beef Mini May 2013 Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

• Mary Smith- I am a wife, mother, and grandmother of 2 (with a third on the way), and a college instructor. I use these recipes to help lighten my load and share with family and friends to ease their day-to-day load as well.

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!

Gluten Free Dairy Free Santa Fe Chicken Packets are a great way to pack veggies into your diet.  Corn, black beans and tomatoes atop seasoned chicken provides a sensational flavor experience!  It is also ridiculously easy to prepare, just toss the ingredients into a foil packet and the work is done.

Gluten Free Dairy Free Santa Fe Chicken Packets

Author/Source:  

Mindy @ Onceamonthmom.com, adapted from Ready Set Eat 

Ingredients:

• 15 ounces black beans, drained
• 2 cups frozen whole kernel corn
• 10 ounces tomatoes & green chiles, drained
• 1/2 teaspoon cumin (GF)
• 1 1/2 pounds chicken, boneless skinless breasts
• nonstick cooking spray
• foil
• dairy free mozzarella cheese (optional)

Directions:

Combine beans, corn, tomato and cumin.  Place chicken on a square of foil, sprayed with nonstick cooking spray.  Spoon bean mixture on top of chicken and close foil packet.  Sprinkle with cheese, if desired.  Cook on grill for 15-20 minutes, or until chicken is no longer pink.  If you prefer to use your oven, you can place the packet in a casserole dish and bake in a preheated 425 degree oven for 20 minutes.

Freezing Directions:

These can be made ahead of time and do not require cooking.  Simply follow the above directions (reserving cheese for the serving day) and then place the foil packets in a gallon size freezer bag.  Remove as much air as possible, then label & seal.  TO SERVE:   Thaw.  Sprinkle with cheese, if desired, then cook on grill for 15-20 minutes, until chicken is no longer pink.  You can also place in a casserole dish and bake in a preheated 425 degree oven for 20 minutes.

Servings:  4

**conversion chart image provided by Erik Spiekermann

Cupcakes OMG came up with this brilliant rendition of a Paleo(ish) alfredo sauce. It does have a little cheese, so if you don’t budge on the dairy for a little flavor then you can definitely leave it out. I don’t think it would be nearly as delicious though! Anyway, I decided to pour it over a big serving of chicken and call it a meal. Perfect for those days you miss your former foodie lifestyle.

Chicken Paleo Alfredo

Author/Source:

Christine @ Onceamonthmom.com (Adapted from CupcakesOMG)

Ingredients:

• 4 cups chicken, any kind, cooked and shredded
• 1 cauliflower, cored and chopped into large chunks
• 4 Tablespoons coconut oil
• 1 medium shallot, minced
• 2 cups chicken broth, preferably homemade
• 6 Tablespoons freshly grated parmesan cheese (optional)
• 1/2 cup coconut milk, canned
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon dried nutmeg

Directions:

Heat a large saucepan over medium-high heat and add cauliflower and enough water to steam. While cauliflower steams, heat coconut oil in a smaller saucepan over medium heat. Add shallot and saute until translucent. Stir in chicken broth, parmesan (optional), coconut milk, sea salt, pepper, and nutmeg until it comes to a rolling boil. Pour a small amount of broth mixture and part of the steamed cauliflower into a blender. Mix until creamy. Repeat until entire mixture is combined. Stir in shredded chicken. Serve and top with pepper and a little more shredded parmesan.

Freezing Directions:

Heat a large saucepan over medium-high heat. Add cauliflower and enough water to steam. While cauliflower steams, heat coconut oil in a smaller saucepan over medium heat. Add shallot and saute until translucent. Stir in chicken broth, parmesan (optional), coconut milk, sea salt, pepper, and nutmeg but don’t worry about heating it. Pour a small amount of broth mixture and part of the steamed cauliflower into a blender. Mix until creamy. Repeat, until entire mixture is combined. Mix in shredded chicken. Pour into freezer bags, label and freeze flat. To serve: Thaw. Reheat.

Servings: 8

**conversion chart image provided by Erik Spiekermann

Disclosure: Squooshi provided me with products to sample for this review. All the opinions in this post are mine, want to know more about how I facilitate reviews, view my full disclosure policy!

A few months ago I was on the hunt for a reusable packet similar to the kind you can purchase at stores filled with baby food, applesauce or yogurt.  I came up unsuccessful.   I have a couple of unique features present in my family that I have to work around:  1) we have a dairy intolerance and 2) we also have a child who has texture issues and is an extremely picky eater.

I had tried to give my kids a squeezable applesauce packet and my son wanted nothing to do with it.  My daughter ate it but my son refused.  He simply could not get past the whole idea of not seeing what he was squeezing in his mouth. Then I showed them the exciting Squooshi packets, which feature animals such as a purple walrus (my daughter loves anything purple or pink), a lion, a penguin and a panda bear. And the kids were so excited to use their “animal packs!”

For my first recipe, I used this delicious Banana Berry Fruity Slush . I blended it in the blender with my Kitchen Aid Immersion Blender, which also happens to be my new favorite kitchen appliance.  (Seriously, I can’t find enough uses for it!)  It took a while for my sensory kiddo to accept the idea, but he really was intrigued with his animal.  He finally put it in his mouth and tried some, and he loved it!  If you understand sensory issues, you understand that this isn’t something to be taken lightly!  He actually started saying, “It’s good to try new things!  You might like them!”   Squooshi wins in my book, just for this step of progress!

There really is an unending list of possibilities.  You can use Squooshi with cubes of homemade baby food purees.  There isn’t a need to thaw the cubes, just throw 2-4 cubes in your Squooshi, and it will be ready when you want to feed your baby.  You don’t even need a spoon or a bowl! Here are a few recipes to get you started:

• Strawberry, Pear, Peach Puree (9-12 mo)
• Baby Food (9-12 Month): Sweet Potato and Broccoli Puree
• White Bean Puree: 6-9 months 

There are also some great popsicle recipes that can be made in the Squooshi.  These are great to take along with you–even in the car!  No longer are popsicles a treat that must be eaten outside or in a bowl.  They can be enjoyed anywhere with no worry of a mess.

• Orange Banana Smoothie Pops
• Tri-Berry Yogurt Pops
• Mocha Popsicles

If you are out of the baby/ toddler stage, don’t toss out your Squooshi. There are still plenty of uses for kids lunchboxes filled with applesauce, smoothies or yogurt.  You can also use it as an icepack for your blooming little athletes.

I am convinced that Squooshi will revolutionize your life.  It certainly has changed our life in so many areas, especially eating!  Grab a Squooshi and you will not be sorry!

My family and I went camping in the Black Hills last summer, and we had a ton of fun coming up with new meals to make over the campfire. Besides s’mores (that’s a meal, right?), the bean and vegetable burritos we made were our favorite. When we got home, I realized that they would be super easy and just as mouthwatering if we made them on the grill, and voila, this recipe was born.

I love the addition of sweet potatoes and carrots in this recipe. They add a little hint of sweetness that goes perfectly with the beans, cheese, and other vegetables. And of course, you can’t beat the flavor of food cooked over the grill. Because everyone in my family has a little bit different food preference, I really enjoy how easy it is to tailor each of these burritos to something that they will eat. Try them out and let me know if you come up with any delicious new filling ideas!

Grilled Veggie and Bean Burritos

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

• 1 cup sweet potatoes, peeled and cubed (approximately)
• 1 cup red pepper, chopped
• 0.67 cup carrots, chopped
• 1 cup green pepper, chopped
• 0.75 cup onion, chopped
• 1.25 teaspoons garlic, minced
• 1.25 teaspoons cumin
• 0.25 teaspoon salt
• 4 teaspoons olive oil
• 10 ounces black beans, rinsed and drained
• 0.5 cup cheddar cheese, shredded
• 0.25 cup cilantro, chopped
• 0.75 teaspoon lime juice
• 4 whole wheat tortillas, 9 inch

Directions:

Preheat oven to 400 degrees. Mix sweet potatoes, red pepper, carrots, green pepper, onion, garlic, cumin, salt, and olive oil in a large bowl until vegetables are covered with oil and seasoning. Bake for 25-30 minutes, tossing halfway, or until vegetables are tender. When vegetables are done, allow to slightly cool and combine with black beans, cheddar cheese, cilantro, and lime juice in a large bowl. Heat tortillas in microwave for 5-10 seconds, so that they don’t crack when you fill them. Divide mixture among tortillas. Fold the ends of the tortilla in and then roll. Wrap each burrito individually in aluminum foil.

Freezing Directions:

Before cooking, but after wrapping burritos in aluminum foil, place in a gallon freezer bag. Label and freeze. To Serve: Grilling Directions– Thaw. Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally. Oven– Thaw. Keep burritos in foil and bake at 350 degrees for 10 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

Even during the warmer days of spring and summer, my slow cooker is used  just as much as in the winter.  Gone are the cold weather comfort foods, and in their place are lighter, spring inspired flavors. Pineapple and jerk seasoning to give a fresh twist to your staple pork chops and make the perfect spring time dinner.

Slow Cooker Jerk Pork

Author/Source:

lisa @ Onceamonthmom.com

Ingredients:

• 3 pounds boneless pork chops
• 6 teaspoons garlic, minced
• 3 Tablespoons Jerk Seasoning
• 0.5 teaspoons salt
• 0.25 cups lime juice
• 0.5 cups orange juice
• 2 cups red onion, sliced
• 2 Tablespoons cilantro
• 8 ounces pineapple chunks, drained

Directions:

Place all ingredients in crock pot and cook on low for 8 hours.  

Freezing Directions:

Place all ingredients in a gallon freezer storage bag.  Label and freeze.  TO SERVE:  Thaw in fridge.  Pour contents of bag into crock pot and cook on low 8 hours.  

Servings: 8

**conversion chart image provided by Erik Spiekermann

Lightbulb moment.  The only way to get your favorite seasoning is not from the shelves of your grocer!  I know – you are just as shocked as I was right?  Well, it seems that a lot of my favorite seasonings are easily made at home with spices that are already in my cupboard or purchased in bulk at my local natural food store.  My cupboards, and my freezer, are now stocked with Taco Seasoning, Burger Seasoning, Italian Seasoning and now Jerk Seasoning!

Homemade Jerk Seasoning

Author/Source:

lisa @ Onceamonthmom.com

Ingredients:

• 4 Tablespoons dried minced onion
• 5 teaspoons dried thyme
• 4 teaspoons ground allspice
• 4.5 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• .5 teaspoons paprkia
• 1 teaspoon salt

Directions:

Combine all ingredients in a small bowl.  Store in airtight container.

Freezing Directions:

Combine all ingredients in a small bowl.  Store in freezer bag or freezer storage container until needed.  

Servings: 2

**conversion chart image provided by Erik Spiekermann

As I’ve said before, we love Asian food in this house.  One of our favorites is fried rice, and this fried couscous is a great alternative; same great taste, but just a little bit different. And, instead of adding in mixed vegetables, this recipe uses a pre-mixed broccoli slaw mix, making it super easy and delicious! This is a fantastic low points lunch, or even a great side dish for dinner.

Fried Couscous

Author/Source:

Heather @ Onceamonthmom.com; adapted from Emily Bites

Ingredients:

• 4 large eggs, lightly beaten
• 2 cups whole wheat couscous, cooked and cooled
• 1 Tablespoon + 1 teaspoon sesame oil, divided
• 12 ounces broccoli slaw
• 2 Tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 4 Tablespoons reduced sodium soy sauce
• 1 Tablespoon brown sugar

Directions:

Coat a large saute pan with cooking spray and bring to medium heat. Add beaten eggs and stir until scrambled. Remove eggs from pan and set aside. In the same pan, pour 1 Tablespoon of sesame oil and bring to medium-high heat. Add the broccoli slaw, ginger and garlic and stir together. Cook for about 4 minutes, stirring, until vegetables are slightly softened. Stir in the couscous and cook for an additional 2 minutes, browning the couscous. Combine the brown sugar and soy sauce in a small bowl and whisk quickly to dissolve the sugar. Add the sauce to the couscous and stir to combine. Add the eggs and stir thoroughly. Remove from heat and enjoy!

Freezing Directions:

After cooling, divide among freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings: 4

Nutritional Information: 1 serving=about 1 cup, Calories 144, Fat 9g, Carbs 31g, Fiber 5g, Protein 11g, WW Plus Points=6

**conversion chart image provided by Erik Spiekermann

Want access to customizable recipe cards and grocery lists, step-by-step instructions and labels complete with freezing directions and serving amount alterations so you don't have to do it all yourself? Become a Member!
Already a member? Sign In!

What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck! If you like (or don’t like) this menu you might want to check out all our past mini menus or in-season menus – September 2011′s or September 2012′s menus if you are looking for something different!

If you like this menu you might want to check out all our past Mini menus.

Dinners

• Ranch Cheddar Burgers
• Italian Flank Steak Pinwheels
• Buttermilk Herb Chicken Breasts**
• Orange Adobo Chicken**
• Italian Grilled Chicken Breasts**

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the Grilling Mini May 2013 Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

• CeCe Braun –  A mom who struggled for 3 years to get pregnant with her first child, found out quickly after his birth that you CAN get pregnant by having sex, gave birth to twins, and had one die completely unexpectedly in her sleep at 5 days old. Blogging about life with 2 small children, handling loss, and a crazy extended family to boot. Also a rather crafty gal – who loves to knit and quilt… and is trying to cover every square inch of her children with knitted items before they get old enough to protest. Http://child-bearing-hips.blogspot.com

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!

Some of my best childhood memories were made camping. Our church had a Scouts-type program, and every year we would do a camping trip to complete our outdoor badges. We had a blast being out in nature, learning how to build fires, working as a team to cook and clean up meals, singing around the campfire, and of course priceless moments with family and friends. My kids are still a little young, but I hope to pass on my enjoyment of camping to them.

You may not be the outdoors type – here at OAMM we run the gamut, from Kelly who can track and hunt her own dinner, to Heather the super shopper. :) But this mix is still great to have on hand for a quick meal. You control the ingredients, meaning no junk. You can even make your own Onion Soup Mix. Add a few quick ingredients on serving day and you’re good to go (or stay home if that is your style.) If you are the type who likes to be prepared for an emergency, this mix will keep for quite a while on your shelf. In a pinch, you really only have to add water, although it is much more tasty with the add ins.

Camp Stew Mix

Author/Source:

Kim @ Onceamonthmom.com, adapted from Food Storage in a Nutshell

Dry Mix Ingredients:

This is all you need to pack!

• 2 cups dry lentils
• 2 cups dry split peas
• 12 ounces small shaped pasta (such as alphabets or stars)
• 1.25 cups brown rice (uncooked)
• 1.25 cups Onion Soup Mix

Serving Day:

• 1 pound meat of choice (such as stew meat, ground meat, sausage, or chicken, wild game, or just keep it vegetarian)
• 9 cups broth (chicken or beef; if short on space or backpacking you can use bouillon and water
• 15 ounces diced tomatoes, canned
• 1 cup dry Camp Stew Mix (above)
• salt and pepper to taste
• garnish with fresh herbs if available (optional)

Directions:

Place lentils, peas, pasta, rice, and onion soup mix into a large airtight container or jar. Store at room temperature until serving day.

To cook, place a large pot over campfire burned down to coal bed or campstove at medium high heat (cast iron conducts and retains heat well). If using, brown meat in a few tablespoons of cooking oil. Add a small amount of broth and scrape to deglaze pan (remove brown crusty bits). Add remaining broth and bring to a boil. Add 1 cup of stew mix and simmer partially covered for 30-45 minutes. Stir every 10 minutes or so to make sure it isn’t burning on the bottom. Stir in diced tomatoes and cook until heated through. Season to taste.

{Alternate instructions: You can cook this over your regular stove top. Brown meat over medium high heat as instructed above. Simmer over medium low heat, partially covered for 45-60 minutes. Stir occasionally. Stir in diced tomatoes and cook until heated through. Season to taste.}

Freezing Directions:

Freeze meat for serving day (if using). Store dry mix at room temperature in a cool, dry place. TO SERVE: Thaw meat if using. Follow cooking instructions above.

Servings: 10 cups dry mix (1 cup = 6 servings)

**conversion chart image provided by Erik Spiekermann

My family loves taco night.  I love taco night.  I love it so much that I tend to cook way too much meat and have leftover for days.  Of course, I can always freeze it to make tacos another day, but these empanadas are different enough that I can eat them the same week.  The ready made pie crust helps make this dinner one you can put together in just 15 minutes.

Added bonus, today is National Empanada Day! So celebrate!

Quick & Simple Empanadas

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

• 1 each refrigerated pie crust dough
• 0.75 pounds ground beef, browned
• 1 package taco seasoning
• 0.5 cups onion, chopped
• 0.75 cups shredded cheddar cheese
• 2 ounces diced green chiles, drained

Directions:

Preheat oven to 375.  Roll out pie crust dough and use a pizza cutter to cut into 4 equal sized triangles.  Over medium heat, mix together ground beef and taco seasoning according to the package directions.  Cook for five minutes, then remove from heat.  Stir in onion, cheese, and green chiles.  Divide meat mixture onto pie crust pieces.  Fold dough in half covering the meat and use your finger to seal along the edges.  Bake for 10 minutes or until golden brown.

Freezing Directions:

After cooking, flash freeze.  Place into gallon freezer bag, label, and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 4

**conversion chart image provided by Erik Spiekermann

When I saw these burgers a few weeks ago, I couldn’t wait to try them. Jalapeños, guacamole, burgers…they were screaming summer. The cheddar cheese and sour cream seemed like they’d be a perfect complement to the fiery taste of these Jalapeño burgers. However, dairy doesn’t fit all Paleo eaters, so I modified the recipe a tad to make it compliant with the diet. And for those of you following Whole30, it works well with that too! Win-Win!

Paleo Jalapeño Chicken Burgers

Author/Source:

Christine @ Onceamonthmom.com (adapted from What’s Gabby Cooking)

Ingredients:

• 3 pounds ground chicken
• 1 1/4 cups white onion, diced
• 1/2 cups fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, diced
• 2 teaspoon dried cumin
• 2 teaspoon dried paprika
• 2 teaspoon red pepper flakes
• guacamole

Directions:

Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Freezing Directions:

Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Alternate patties with squares of parchment/wax paper. Place in a freezer bag, label and freeze. To serve: Thaw. Grill over medium-high heat until burger is cooked through. Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Servings: 8

**conversion chart image provided by Erik Spiekermann

Every church has a few women who are known for their cooking.  When I was a teenager, Mrs. Margaret Hoover, was one of these cherished women in our church.  You always knew the food would be good if she was involved.  This slush was one of the sides she fixed for her daughter’s wedding (she made all the food!)  It is a wonderfully refreshing way to start your morning.  It is actually best if it is still slightly frozen which makes it great to grab and go.  On top of that, it is only 3 ingredients, and it’s a great way to incorporate more fruit into your diet.

Banana Berry Fruity Slush

Author/Source:  Mrs. Margaret Hoover 

mindy @ Onceamonthmom.com

Ingredients:

• 5 bananas
• 4.5 cups crushed pineapple
• 4 cups frozen sliced sugared strawberries, partially thawed

Directions:

Slice bananas and pour pineapple on top.  Mix in partially thawed strawberries.

Freezing Directions:

Divide among disposable cups and flash freeze. Once frozen, remove from cups and place in a gallon size freezer bag. TO SERVE: Thaw slightly and serve while still slushy.

Servings:  12 

**conversion chart image provided by Erik Spiekermann

I love to make this soup on rainy days. The delicious, soothing flavor warms everyone up, and the bright green color cheers everyone up. I used to make plain asparagus soup. I realized, however, that whenever I steam or grill asparagus I always add butter, lemon, and Parmesan. So why not incorporate those flavors into the soup, as well? The lemon and Parmesan are very understated in this recipe, so you get just a little hint of flavor in each bite. Serve with a dollop of sour cream and crusty bread!

Lemon Parmesan Asparagus Soup

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

• 0.25 cup butter
• 1.25 cups onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon curry powder
• 4 cups vegetable broth
• 7 cups asparagus, ends cut off and chopped
• 1 cup cream
• 2 Tablespoons lemon juice
• 0.33 cup Parmesan Cheese, grated

Directions:

Melt butter in a large saucepan over medium heat. Add onion, garlic, salt, pepper, and curry powder and cook until onion is translucent, 4-5 minutes. Add vegetable broth and asparagus to pan and cook until asparagus is tender, about 30 minutes. Stir in heavy cream, pour into blender, and blend until smooth. Stir in lemon juice and Parmesan cheese.

Freezing Directions:

Place cooled soup in a gallon freezer bag, label, and freeze. To Serve: Thaw. Heat in microwave or on stove.

Servings: 4

**conversion chart image provided by Erik Spiekermann

Want access to customizable recipe cards and grocery lists, step-by-step instructions and labels complete with freezing directions and serving amount alterations so you don't have to do it all yourself? Become a Member!
Already a member? Sign In!

There are fewer blessings in the life of a new mom than friends bringing her meals for herself and her family allowing her to spend more time with the new baby and adjust to this new member of the family. As a freezer cook, freezer meals can be a lifesaver as well. Thus, we created this new mom mini for those moms in your life.

What many new moms don’t know is that new babies can be extra sensitive to items like dairy that they ingest through mom’s breast milk. These sensitivities can cause gas pains, skin issues and restlessness  often signs we mom’s mistake as the norm for new babies (as well it could be). These days I am running into more and more moms who are eliminating dairy in those first few months to alleviate these symptoms. For those reasons, this mini menu contains NO DAIRY. So rest assured that no matter what (new) mom  you are blessing with these meals, they will benefit from the tasty meals that are tasty without the use of dairy.

What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck! If you like (or don’t like) this menu you might want to check out all our past mini menus or in-season menus – September 2011′s or September 2012′s menus if you are looking for something different!

If you like this menu you might want to check out all our past Mini menus.

Meal One

Pork Chops in Balsamic Mushroom Sauce

• Oven Potato Wedges
• Crock Pot Applesauce BBQ Chicken **
• Lemon Almond Cake

Meal Two

• Roasted Garlic Herb Green Beans **
• Pork Chops in Balsamic Mushroom Sauce
• Brown Sugar Coconut Oil Cookies

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the New Moms Mini May 2013 Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer.

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!

Until I met my husband, I had never heard of Malt ’o Meal.  If you haven’t either, it seems to be a cross between grits and oatmeal.  A bowl of it is the best winter breakfast.  An entire box lasts forever.  And in my house that’s a good thing, except that Texas doesn’t have a very long winter.  So, I always end up with half a box leftover that I either have to save until next winter or trash.  I hate to trash food.  These muffins help me use up the rest of the box and the kids absolutely love them.  Plus, if you want you could add fruit to them to make them even more ”summery”.

Magic Muffins

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

• 1.25 cups all purpose flour
• 0.75 cups malt o meal hot wheat cereal, uncooked
• 0.5 cups sugar
• 0.5 teaspoons nutmeg
• 0.5 teaspoons cinnamon
• 0.75 cups milk
• 0.25 cups vegetable oil
• 1 medium egg
• 1 Tablespoon baking powder
• 0.5 teaspoons salt
• 1 teaspoons vanilla
• nonstick cooking spray

Directions:

Preheat oven to 400.  In a large bowl, mix together all ingredients.  Spray muffin pan with nonstick cooking spray.  Fill muffin cups 3/4 way full with batter.  Bake for 18-20 minutes.  Remove from oven.

Freezing Directions:

Flash freeze.  Place into gallon freezer bag.  Label and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 12 muffins

**conversion chart image provided by Erik Spiekermann

When the weather starts to warm, my family craves cool treats from the freezer. In enters the mean mom.  The one that doesn’t want them to stuff themselves on the sugary, syrupy and dyed popsicles that fill the frozen food aisle.  These delicious and naturally sweet popsicles meet the cool and sweet desires of the kiddos, but also the nutritional ones of mama.  It’s a Win Win! So go ahead – whip up a batch or two, let the kids think they are indulging in a decadent dessert, and enjoy one for yourself too!

Orange Banana Smoothie Pops

Author/Source:

lisa @ Onceamonthmom.com

Ingredients:

• 3 whole bananas, peeled
• 2 whole oranges, peeled
• 6 ounces vanilla yogurt
• 6 popsicle molds or paper cups and popsicle sticks

Directions:

Pulse all ingredients together in blender until smooth.  Pour into popsicle molds and freeze until firm.  Allow to thaw on countertop 5 minutes and remove from mold/paper cup  before serving.

Freezing Directions:

Pulse all ingredients together in blender until smooth.  Pour into popsicle molds and freeze until firm.  Allow to thaw on countertop 5 minutes and remove from mold/paper cup  before serving.  

Servings: 6 popsicles

**conversion chart image provided by Erik Spiekermann

Greens are packed full of flavor and nutrients that are easily absorbed into your body. I’m such a health nut, but I have a hard time with just straight up greens. Baby spinach salads are about as close as I get. But, I love greens in mixed up dishes such as casseroles, salads, and smoothies. The smokey bacon flavor is a good match for the bold flavor and texture of kale, and just a little smoked paprika will really take it up a notch. Mixed with wholesome grains, this makes a nice side dish or light (but filling) meal. It can be served warm or at room temperature, so it travels well to picnics and potlucks.

Grains and Greens Salad

Author/Source:

Kim @ Onceamonthmom.com, adapted from Bon Appetit

Ingredients:

• 1.5 cups seven grain pilaf (such as Kashi)
• 3 cups chicken broth
• 8 sliced bacon (reserve drippings as you cook, see below)
• 2 teaspoons garlic
• 1.25 cups diced onion
• 8 cups chopped kale
• 1 Tablespoon lemon juice
• 2 Tablespoons olive oil
• 0.125 teaspoons smoked paprika
• salt and pepper to taste

Directions:

Cook pilaf in chicken broth according to package directions. Meanwhile, cook bacon over medium low heat in a large skillet until crisp. Remove to a paper towel and reserve drippings in a small bowl (not plastic). Place about 1 tablespoon of bacon drippings back into the pan. Cook garlic over medium heat 1-2 minutes until fragrant. Remove to a large bowl. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl. Add another tablespoon of bacon drippings and cook kale over medium heat in batches (about 2 cups in size). Cook kale 1-2 minutes until it just begins to brown. Remove to bowl. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl. Whisk together olive oil and lemon juice in a small bowl with paprika, salt and pepper to taste, then drizzle over the salad and toss together. Serve warm or at room temperature.

Freezing Directions:

Cook as directed above. Allow salad to cool. Store in freezer bags, label, and lay flat. TO SERVE: Thaw and serve at room temperature or warm if desired.

Servings: 6

**conversion chart image provided by Erik Spiekermann

Want access to customizable recipe cards and grocery lists, step-by-step instructions and labels complete with freezing directions and serving amount alterations so you don't have to do it all yourself? Become a Member!
Already a member? Sign In!

For a detailed explanation of what is involved in creating the vegetarian menu we have a post explaining it all. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck!

If you like this menu you might want to check out all our past vegetarian menus or in-season menu – May 2012′s menus   if you are looking for something different!

Breakfasts

• Sweet Potato, Goat Cheese, Egg Skillet
• Yogurt Parfait Popsicle**
• Orange Quinoa Breakfast Pilaf

Lunches

• Pretzel Tofu with Mustard Marinade
• Brown Rice, Carrot, Ginger Cakes with Garlic Aioli
• White Bean Risotto
• Grape Salsa on Goat Cheese Crostini**

Dinners

• Easy Homemade Pizza Rolls**
• Cauliflower and Kale Pasta
• Tempeh Enchiladas**
• Barley Casserole
• Greek Lentil Casserole**
• Vegetarian Rice Pie**
• No-Queso Dilla
• Crockpot Manicotti**

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Become a Member or Sign In to gain access.

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the May 2013 Vegetarian Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

• Patricia Nelson – I am a combination of a stay at home mom and a business owner. I have three children, 13, 16, and 19. I am very busy and having freezer meals saves me on a regular basis!
• Alyssa S – I am a SAHM to two cutie kids (a full time kindergartener & a preschooler) and a self employed hubby. I’ve sewn for 20+ years and LOVE to sew plus lots of other crafting and love to cook and bake. I started my blog (Hems2Dolls) just over a year ago & enjoy blogging but need to get caught up on it – been busy with paying sewing work and gift projects

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!