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Old 06-17-2010, 04:25 AM   #31
DeeLen
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What is OAMC?
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Old 06-17-2010, 04:43 AM   #32
Mommy2aCutie
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Once a month cooking
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Old 06-20-2010, 03:46 AM   #33
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Just re-read this - I this thread so hard!

Does anyone else have cook ahead ideas?
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This one's for DJ.
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Old 06-20-2010, 01:33 PM   #34
Erica L. Butler
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Subbing!
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Old 06-22-2010, 01:59 PM   #35
jokath
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great posts!!!!!!!!!
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Old 01-22-2011, 08:09 PM   #36
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Bumping

Hippiegirl, you make me laugh!!
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Old 01-23-2011, 02:52 PM   #37
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subing
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Old 01-23-2011, 07:00 PM   #38
M.Dove
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Love this thread!
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Old 01-23-2011, 07:39 PM   #39
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This is one those LCF treasure threads. I love it! Subbing and now I;m gonna figure out how much I would need for the stuff in the first post because there's only two of us eating and only me doing low carb.
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Old 03-04-2011, 10:19 AM   #40
Mommie22boys
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Bumping because I just saw a post in another money-saving thread that made me think of this post.
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You know the laws of dieting. All gains are water weight. All losses are of fat! --SoHappy
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Old 03-04-2011, 12:00 PM   #41
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I buy when proteins are on sale.
Recently I bought:
15 lbs.of 97% fat free ground sirloin @ 1.99 lb
5 lbs. of chicken wings (found price reduced) @.99lb
3 lbs boneless/skinless breast fillets (price reduced) @ 1.25 lb
7lbs eye of round roast $1.99 lb

Put all these in serving size ziplocks, some with marinade, set aside one package of each and make lunches/dinners for week.

This week I grilled chicken tenders that were marinaded in Caesar dressing, cooked up taco meat with home made seasonings, baked chicken breasts in green enchilada sauce served with sour cream and cheese.
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Old 03-04-2011, 06:05 PM   #42
Mommie22boys
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I found another batch (once a month cooking) session posted in another thread. . .grocery list included!

http://www.lowcarbfriends.com/bbs/ma...t-wealthy.html

Scroll down to post #16 for the batch cooking post. Thanks, Erica Butler, for posting!!
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You know the laws of dieting. All gains are water weight. All losses are of fat! --SoHappy
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Old 04-03-2011, 08:51 AM   #43
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Love this.
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Old 04-12-2011, 03:57 AM   #44
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Quote:
Originally Posted by shdawn View Post
Love this.
I was thinking the same thing! Great ideas here!
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Old 10-25-2011, 07:52 PM   #45
Kaarren
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HI there, thanks for the good ideas.

I make ahead One Minute Muffins.

Go ahead and measure all the dry ingredients and put in a ziploc & them put it all back in the flax meal box. I keep the directions written directly on the back of the box.
Add an egg and some melted butter & in 1 minute I have breakfast!
((err.. pass more the butter!))
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Old 11-28-2011, 01:04 PM   #46
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Great ideas. Thanks so much.
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Old 11-28-2011, 02:24 PM   #47
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thanks everyone, this post has so many great ideas.....
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Old 05-16-2012, 09:20 AM   #48
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Wow I really feel inspired by this thread, what a good idea!
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Old 05-16-2012, 10:30 AM   #49
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WoW,you sure are some kind of smart,I would ,could not have did all that .Very good......
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Old 12-03-2012, 07:18 PM   #50
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subbing
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Old 12-04-2012, 06:42 AM   #51
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subbing
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Old 01-27-2013, 12:40 PM   #52
Happyone81
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Hey! I was looking for one like this. It had a woman's list of everything she did to prepare for the week. I will take this instead.
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Old 01-27-2013, 04:11 PM   #53
shelby'snana
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bumping too ! I do this the day or two before I work my 6 - 12hr shifts. I definitely don't have time to cook ! Cook every day on my days off though.
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Old 09-14-2013, 03:36 PM   #54
TooSweetForMe
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bumping so more people can do OAMC
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Old 09-14-2013, 05:01 PM   #55
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bumping
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Old 09-15-2013, 09:29 AM   #56
dianafoot
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wow, interesting thread! While I feel a little intimidated by the whole process as outlined in the first post, I do fix up a few things to have for the week:

vegetable soup: every other week, I make a refrigerator clean-out soup. Celery, green onions, and lots of chopped cabbage, a can or two of tomatoes and any leftover veggie that can stand simmering awhile. Great for using up cauliflower leaves and stems, green beans, etc. I boost the flavor with lots of herbs, nutritional yeast (gives it a sort of "meaty" flavor), chicken bouillon, pepper. this soup really saves me a lot of calories when I am famished and looking for something quick. Makes a great dinner, too with some almond flour corn bread.

chicken: I poach up a few boneless chicken breasts and chop them up into small pieces and freeze in zip-lock bags for use in chicken and dumplings, chicken salad, soups, and more.

At the time I poach them, I make chicken chimichangas with lots of onion, garlic, tomato, chopped green chilis, cilantro, chili powder, and cheese. Then I freeze a big bagful of the chimichanga mix and that night we eat baked chimi's wrapped in low-carb tortillas.

And of course, cream cheese muffins, who could live without those? I make a batch and wrap them and they will last a couple of weeks, having one for a snack every day.
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Old 01-25-2014, 02:09 PM   #57
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This is a thread that I like. I have read what has been posted and I will use that.
And, the cream cheese muffins, I love. The last time I made them, I added some SF strawberry jello to the cream cheese mix, and some cinnamon to the top of the muffins before putting those in the oven. I try to change flavors for many things often, I am sure I will do other flavors, but, this one will be done a lot. My son likes these muffins only a bit, but, when I added the jello, he really liked it a lot.
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Old 05-15-2017, 12:07 PM   #58
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I've never done the true OAMC, but usually have a bunch of home canned and frozen meals around *without* ever doing a 6 or 8 hour cooking session, just from tricks doing regular cooking.

Several things I do to save time...

If making something you'd usually cook in a Dutch oven, like chili, I double the recipe and do it in a stockpot instead. Since there are only 2 of us, a regular chili recipe is going to last 2-3 days anyway, but freezing or canning the other half means a bunch of other meals weeks or months later. It takes almost no extra time to double the recipe, if you're chopping 2 onions anyway, chopping 4 takes all of another minute.

For things you'd usually bake in a 9 x 13 pan, like stuffed cabbage, I use biscuit pans instead. I have 5 identical biscuit pans, I put foil in both directions, and assemble the dish right in the pans (having doubled the recipe, which is usually for 4-6 servings, so is 8-10 total, or 4 or 5 dinners for us). I wrap each piece of foil around, then throw a piece of masking tape on to label it and freeze. When frozen, pop out of the pans and just store like that. It will fit back in the pan whenever you're ready to cook. You can thaw in the pan, slice the foil open and bake right in the foil to minimize cleanup.

When I've roasted a chicken, I throw the carcass and any drippings and random bits it in the crockpot with a glug of vinegar and water to make broth. It needs to go 4-6 hours after it gets hot, so if you use cold water, it can go overnight, or if you're in a hurry, boil water before adding. Either way, I get a few quarts of broth.

When I've roasted a turkey, I do the same thing, but throw everything in the roasting pan instead. I put the roasting pan over 2 stove burners and cook it very low, about the same as chicken broth. This makes 6-8 quarts of broth *and* cleans the roasting pan for you!

I don't add seasonings beyond whatever is in the drippings (often onion, celery, carrots, sage, thyme) and NEVER salt, so that when I go to use it, I can concentrate if desired and not have it end up too strongly flavored. I like to keep it neutral so it's more versatile to use.

I generally have more than a gallon of poultry broth in my freezer, plus beef and ham broths.

Speaking of ham, I have a great money-saving method of pre-prepping here: http://www.deductiveseasoning.com/20...-half-ham.html

And my most important trick, any produce you're going to eat that week, like fresh melon, lettuce or cucumbers or such, I cut up *before* it goes in the fridge. If it's prepped, it's more likely to get eaten. Only stuff I buy in larger amounts (like I get carrots in 5 lb bags) goes in as is. If we need to eat it right away, it needs to be prepped right away. I have saved a FORTUNE in not throwing out produce with this trick.
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Old 05-15-2017, 01:13 PM   #59
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I do this all the time. One of the local stores (Smart and Final) often puts their big family sized day-old rotisserie chickens on special for 2.99 or even 1.99 each. I buy all they have! Usually 5 or 6 chickens. When I get home I break them down and freeze them in meal sized portions....These are big 3.5 lb chickens, so one half breast, or one leg and wing will provide enough meat to make a meal for two. I then put the rest of the carcass in the crockpot overnight and pick off the meat and strain the broth. I freeze the broth in ice cube trays, then vacuum pack them with my foodsaver. I usually get enough meat off the bones for one or two meals.

Sometimes my local Sam's club will sell their rotisserie chickens BOGO just before closing time. That makes them 2.50 each. I can't buy them raw and cook them for that.

I use the meat for soups, casseroles, pot pies, salads, etc.
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Old 05-16-2017, 03:17 AM   #60
Soobee
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These are great tips, ladies. Thanks.
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