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Old 09-08-2009, 04:19 PM   #1
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OAMC---Freezable Recipe Challenge!!

Lets see if we can come up with at least 30 recipes that could be used for OAMC or just be put in the freezer. I think this will be fun (and I need some ideas!! )
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Old 09-08-2009, 04:39 PM   #2
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What is an OAMC?
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Old 09-08-2009, 04:39 PM   #3
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Oh boy this is right up my alley. I am the QUEEN of OAMC.
I have to admit though, I make almost everyting from Linda Sue's website and if she says "can be frozen" I freeze it. I seperate out portions and put them in square sandwich containers whether it be a quiche, caserole or sliced pot roast.

I love it because its portion control. Also, I can take one with me when Im on the road, stop in a convience store and nuke it. That has been the biggest challenge on this job is eating on the road cause I travel so much for my job.

I am just going to post the staples of my once a month cooking. Each of these 3 recipes, I double then freeze so I have about 35 portions or so. Some nights, I grill a fresh steak or hamburger..but these are the bulk of my breakfast and lunches.

Linda's Low Carb Menus & Recipes
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Old 09-08-2009, 04:40 PM   #4
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What is an OAMC?
Once a month cooking
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Old 09-08-2009, 04:49 PM   #5
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Geez. Thank you! I was thinking it was an abbreviation for a microwave
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Old 09-08-2009, 04:51 PM   #6
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I make lasagnas and freeze them. This is an awesome dish! I love it.

The Lighter Side of Low-Carb: Low-carb lasagna with noodles. Layers of Italian delight in every bite
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Old 09-08-2009, 04:51 PM   #7
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Geez. Thank you! I was thinking it was an abbreviation for a microwave

Thats ok, in another post, they were talking about BBB. Of course THEY all knew it was Bed Bath and Beyond.... I thought it was the Better Business Bureau
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Old 09-08-2009, 05:00 PM   #8
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I would be so there with the Bureau. I am so 2005.

More things I cook and freeze:

The Lighter Side of Low-Carb: Wednesday Waffles
The Lighter Side of Low-Carb: Quick dinner idea: Chicken pot pie recipe
The Lighter Side of Low-Carb: Low-carb Enchiladas recipe
The Lighter Side of Low-Carb: Beef burgundy meatballs recipe
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Old 09-08-2009, 05:03 PM   #9
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This says "freezing not recommended," but I did and didn't see anything wrong with it. (I like it more as a sauce than a soup, too.)
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Old 09-08-2009, 06:49 PM   #10
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Wooohooo!! I love freezer cooking.

My mom and dad LC, and my mom is having a total knee replacement on the 21st, so I've been popping some extra meals in the freezer for her.

Some I have frozen recently:
Linda Sue's stuffing pie
chili
meatballs (half sausage, half ground beef)
slices of roasted boneless leg of lamb from costco (works well reheated gently and served as part of a greek salad for us w/ pepperocini, olives, feta, tomatoes, etc.)
Tooter's chicken strombi (tried this for the first time recently and we really liked it. Pounded chicken breasts pretty flat, and then rolled up slices of mozzerella, small pieces of chopped pepperocini, pepperoni and salami. Cooked in oven and served w/ low sugar pizza sauce and a little parmesan cheese).

My mom and I both regularly freeze Bobo's breakfast casserole (the one w/ sausage, ground beef, cream cheese, peppers, onions, beaten eggs, and then topped w/ shredded cheese). Turns out fine for us even out of the freezer. My family has a tough time going through the whole casserole in a few days so I find splitting it in half and freezing half of it works out better for us.

eta: linda sue's spinach lasagne froze well for me as well.

Last edited by brittone2; 09-08-2009 at 06:50 PM..
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Old 09-08-2009, 08:27 PM   #11
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subscribing . . . Sharon
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Old 09-09-2009, 11:25 AM   #12
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Given a day or two, I could give you 30 myself. This is a great thread and I'm looking forward to some new ideas!! OAMC is the best!!!! I've been doing it for about 5 years. DH and I work opposite and odd shifts so frozen food (homemade) is what we need!

Off the top of my head, the things I can think of from Linda Sue's site are..

1. Pumpkin Sausage Soup
2. Cauliflower Bisque
3. German Meatballs
4. Mexican Hamburg Casserole Deluxe
5. Carne Guisada (sp?)
6. Chicken Sausage Casserole
7. Cheeseburger Quiche
8. Cabbage/Sausage Soup

Some recipes are not recommended for freezing, especially if they are cream based (they may break). I've found that some of these are okay to freeze (I've frozen all of the above), but you have to reheat them very slowly, either in the microwave or in a double boiler. I've also reheated then in a slow oven in a water bath.

I also place some meat (chk breast, steak) in a marinade before I freeze it. The meat will soak up the marinade as it freezes and as it thaws.

Frozen homemade chicken stock simmered with a chunk or two of fresh ginger (ginger removed before freezing) makes an excellent broth for egg drop soup (or any Asian based soup).

If OAMC seems to be for you, look into getting a Foodsaver (if you don't already have one). It will keep your food fresh much longer than a ziplock bag or a plastic container.

Mommy2aCutie,
Thanks again for this thread!!

Michelle
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Last edited by micki641; 09-09-2009 at 11:28 AM..
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Old 09-09-2009, 03:39 PM   #13
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I am loving all the responses so far! I am actually looking into getting a foodsaver----I have been wanting one for a little bit....seems like a good time to buy

Michelle--I am glad you like the thread. I hope it picks up some. I think it could help alot of people expand their menus
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Old 09-10-2009, 01:15 PM   #14
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Give this a looksie:

The Low Carb Luxury Online Magazine: Volume IV / Number 19: October 7, 2003

I have made all of these recipes and boy does it help....hhhmmmnn I think I have a new project
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Old 09-10-2009, 06:36 PM   #15
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What are good containers to freeze soups and stews in? I have a Foodsaver that I use quite often, but not so sure what kind of containers to use.
Thanks
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Old 09-10-2009, 09:21 PM   #16
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I LOVE, LOVE, LOVE OAMC... we would go broke going out to eat if not for OAMC... trust me.

Like Micki, I could probably come up with 30 recipes myself, lol!

I go to Sam's each month and get 3 racks of baby back ribs take to a local bbq place and they smoke 'em for me. They charge .95 cents per pound, since I don't have a smoker it home it is well worth it. LOVE RIBS! When the baby backs go on sale at one of the stores I will take all they will let me purchase and really stock up! Love a sale, but even @ 3.00 per lb + smoking fee, it is still WAY cheaper than buying by the lb at a restaurant or eating out and being tempted by the side orders.

I make at least 2 meat loafs each month. Once they are cooked. I put them in 3 servings size plastic bowl (I buy the 10 pack of those square bowls at walmart for about 3-4.00).

I make my Cheeseburger Pie, (recipe is at Linda Sue's) I agree with her suggestion of not putting the water in. I have tweaked it since I first found the recipe....


Here is the tweaked version


1 pound ground beef
1/2 cup onion, chopped,
4-8 ounces cheddar cheese, shredded (I believe you can never have to much cheese in a recipe, lol)
1/2 cup heavy cream
1 can diced green chilies
fresh chopped garlic to taste. (I use quite a bit) If I don't have fresh garlic then I just add garlic powder or garlic salt.
2-3 eggs
black pepper, salt to taste.

Brown the meat and onion. Beat the eggs with the cream in a large bowl. Add the meat and cheese and mix well. Pour into a greased 9 1/2-10" pie plate. Bake at 400º 25-30 minutes until browned and it appears set. Let stand 10-15 minutes before cutting to allow to firm up.

If you want to spice it up even more, you can use Jalapeno Jack cheese for part of the cheddar cheese above.. gives it a WONDERFUL KICK.....

I make a couple of these at a time so that there is some left over to freeze. I put these in the 3 svg size bowls. But I also put a few 1 svg size in little bowls or aluminum foil, to take out and nuke for a quick snack or lunch.

Makes 6 servings
Can be frozen
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Last edited by helenback; 09-10-2009 at 09:22 PM..
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Old 09-10-2009, 09:25 PM   #17
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Quote:
Originally Posted by pugluv9802 View Post
What are good containers to freeze soups and stews in? I have a Foodsaver that I use quite often, but not so sure what kind of containers to use.
Thanks
I always flashfreeze soups/stews in my trusty 3 svg square plastic bowls, then I foodsaver zip them... stick 'em back in the freezer stacked right on top of one another. I can fit more than if I just leave the it in the bowls.
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Old 09-10-2009, 09:28 PM   #18
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I also cook up home made meatballs and then put about 3 svgs in a container.

Heat up, add alfredo sauce.. yummmay!
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Old 09-10-2009, 09:38 PM   #19
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Another favorite!

Fried Cabbage and Ground Beef


1 pound ground beef
1 large head cabbage shredded
½ medium onion diced
garlic to taste
salt, pepper to taste

Optional, green chilies
optional, cheddar cheese
optional, rotel

Fry ground beef. Remove beef from skillet. In same skillet fry onions, garlic and cabbage until tender (or as tender crisp as you prefer). When cabbage mixture is done, add ground beef back in, Salt and pepper to taste, stir and serve .
This is good just as above.

Sometimes I will add a can of rotel and cheddar cheese this is whole family's favorite variation)
Sometimes I will add a can of green chilies and cheddar cheese.

All variations freeze well.

Last edited by helenback; 09-10-2009 at 10:01 PM..
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Old 09-10-2009, 09:41 PM   #20
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I also like this recipe:

Fried Cabbage and Bacon


1 pound bacon diced
1 large head cabbage shredded
½ medium onion diced

Fry bacon until crispy, remove from pan and set aside. Pour off about ½ of the bacon grease or not . Fry onions in remaining grease until translucent. Add cabbage and stir-fry until tender crisp. Stir in reserved bacon. Salt and pepper to taste. This is delicious and freezes very well.


You can add cheese to this and it is yummay!

Last edited by helenback; 09-10-2009 at 10:00 PM..
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Old 09-10-2009, 09:51 PM   #21
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Tweaked version of Sweet Onion Pie @ Linda Sue's

TEXAS SWEET ONION PIE
2 tablespoons butter
1 large onion, sliced thin, 5 1/2 ounces *
4 ounces Monterey jack cheese, shredded
4 ounces Extra Sharp cheddar cheese, shredded
3 eggs
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon chili powder (regular and chipotle are both good)

Sauté the onion in butter until tender and slightly caramelized. Place the cheese in a greased pie plate; top with the onions. Beat the eggs, cream and seasonings. Pour over all. Bake at 350º for 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

* Any yellow onion will do because it's cooked long enough to caramelize it and make it sweet, but a Vidalia or Texas 1015 onion would be wonderful.

Last edited by helenback; 09-10-2009 at 10:00 PM..
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Old 09-10-2009, 09:59 PM   #22
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Okay 1 more and then I'll stop! lol

Garlicky Chicken Wings

I deep fry ckn wings

Drizzle with garlic butter.. The garlicky-(ier) the better.

Freeze 10 or so to a bag.


great snack or fast lunch.

I re-heat them in an iron skillet, because I like the texture better than when re-heated in microwave, but that is just a personal 'thang!

edited to add: you can make zillions of these for a fraction of the cost of getting at wingstop, etc. I get my wings at Sam's for really cheap.. this is a cost saver and a time saver

Last edited by helenback; 09-10-2009 at 10:02 PM..
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Old 09-10-2009, 10:27 PM   #23
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Wow! I am sorry I dont have any to contribute at the moment but wanted to subscribe. These all sound delicious!
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Old 09-11-2009, 03:26 AM   #24
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Helenback---Don't stop---Trust me we are enjoying this!!!
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Old 09-11-2009, 05:19 PM   #25
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there are a lot of great freezable recipes on this website and if you purchase her e-book it's filled with great recipes to make the low carb life easier and quick!

24/7 Low Carb Diner
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Old 09-12-2009, 08:57 AM   #26
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Quote:
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there are a lot of great freezable recipes on this website and if you purchase her e-book it's filled with great recipes to make the low carb life easier and quick!

24/7 Low Carb Diner
Rhapsdy, Thanks for the link. I just took a quick look at the sight and I think I am going to try her chili recipe! Have a great weekend!

Sharon
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Old 09-12-2009, 05:44 PM   #27
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Quote:
Originally Posted by helenback View Post
I always flashfreeze soups/stews in my trusty 3 svg square plastic bowls, then I foodsaver zip them... stick 'em back in the freezer stacked right on top of one another. I can fit more than if I just leave the it in the bowls.
Thanks, would not have thought of that.
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Old 09-13-2009, 03:56 PM   #28
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subscribing...this is a great thread!!!!
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Old 09-13-2009, 08:07 PM   #29
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Let me as a question....Can you take cooked chicken breast that has been frozen (like tyson chicken in a bag from the freezer section) Cook a meal with it and then freeze again? It was frozed already cooked.....the first time....I know this is confusing...I am confused.....
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Old 09-15-2009, 01:53 PM   #30
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I have never had any trouble cooking and again freezing with pre-frozen chicken, either fresh frozen or pre-cooked. We have a meat processing plant that sells frozen, precooked chicken chunks, and I have used them frequently. You have two choices with casseroles for OAMC. You can assemble and then freeze without baking. Or, you can assemble and bake, then freeze. I have done both.

I have thawed the chicken strips, combined them in a casserole, baked and then again frozen and rebaked with no problems. It might be a good idea to make sure they are in a casserole with plenty of moisture and other flavors going on, though. That is a good choice if you want to be able to freeze in individual servings or if you like to reheat in a microwave oven.

For other casseroles, just assemble the ingredients and freeze before baking. In that case, the precooked frozen chicken doesn't even have to be thawed unless you need to dice it. You will spend more time baking the casserole on serving day, but the dish will not risk being dried out or overcooked. This works on casseroles that don't rely on eggs to set them up. Quiche type casseroles are better prebaked.

If you are not sure, just try a half recipe. If you don't like the results, you haven't wasted much. I always test a recipe frozen before I add it to my freezer recipes. Some are better than others!

Lisa
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