cook once for a month: the recipes

The food you prepared was three roast beef sandwiches (
You will prepare three meals of roast beef sandwich from the pot roast leftovers--
It is recommended to follow the recipe for pot baking)
Two pots and three pots of chili in a Lasagna Roll-
UpsTwo Pot 1-2 macaroni and cheeseFour MeatballsFour MeatloavesTwo oil meal orange ChickenThree JoesTwo matched baked PotatoesTwo meal braised chickoli one day you can create 30 days dinner for your family. Avoid the fast-
Give your family more nutritious meals and save a lot of money!
Preparation: for each kind of barbecue you prepare, you need: one type 3-
4 pound roast beef (
See below for instructions on best baking)
Cut 1 cup of big carrot, peel and cut celery, and cut 1 pkg.
Dry onion soup mix1 can cream soup of your choice (
Mushrooms, roasted garlic mushrooms, celery, chicken, golden mushrooms)
2-baked placegallon zip-lock bag.
Dried soup of vegetables, onions and thick soup of cream (
Do not add milk or water).
Freeze for up to 3 months.
Cooking: remove the bag from the fridge and unfreeze it in the fridge for the night.
Empty contents of the bag in the tank;
Low 8-slow stew10 hours.
Suggestions for using leftovers: a slice of roast beef on a baking sandwich roll.
Heat a can of Campbell\'s beef as a ingredient.
Heat the remaining roast beef in a microwave.
Open the roast beef.
Sandwich roll.
Favorite cheese (
Cheddar, plowalong, etc. )
Until the cheese melts.
If you want to put sliced tomatoes, garlic sauce, barbecue sauce, etc on it.
Re-heat the roast beef pieces with the remaining sauce in a pan.
Cooked noodles, rice (instant is OK)
Or mashed potatoes.
Pot Roastchuck pot roastshoulder steak bottom round hips prepare two batches of best beef cut pieces of Pepper: 2 pounds ground beef 3 cups chopped onionFour 14-
8-canned oz
Tomato stew pot 1/2 water 2 15-
Oz cans of kidney beans 2 packs of pepper seasoning mixture 4 tablespoons Worcester County stew©Grind the beef and onion in a big pot until the meat is broken and there is no pink color.
Add the remaining ingredients, sim15 minutes.
Heat dissipation;
Allow cooling for 20 minutes.
Pour 2 1-gallon zip-
Lock the freezer bag.
Freeze for up to 3 months.
Service: remove a bag from the fridge and unfreeze it in the fridge for the night.
Empty contents of the bag in the tank;
Low 8-slow stew10 hours. Lasagna Roll-
UpsTo preparation: 3 packs
Cook Lasagna (
12 pieces per pack)
1/2 cup grated Parma cheese 3 package (10 ounces each)
Frozen chopped spinach (
Thaw, squeeze dry)1/2 tsp. salt1/2 tsp.
1/2 teaspoon black pepper.
A large pot of water should be boiled.
Remove from the heat when the water is boiling. Drop in no-
Cook a thousand layers of noodles at a time (
Prevent sticking together).
Set your timer for 10 minutes. (
This is important! ).
After the noodles are soaked for 10 minutes, you have to take them out of the pan.
While waiting, prepare a surface with the noodles you \'ve soaked on it-
Clean kitchen towels should be able to do this or put some parchment paper on your countertop.
It is not recommended to use paper towels because pasta will stick to it.
After waiting for the noodles to be soaked, stir the eggs, cheese, spinach, salt, pepper and nutmeg in a large bowl.
So far, the noodles have been rescued and have cooled a little.
Spread a little stuffing (about 1/3 cup)
On top of each noodle. (
You should leave about 1-
An inch of pasta was found. )
Roll up each noodle (
From short end to short end).
Cover a large piece of biscuit with parchment paper.
Set up each Lasagna Roll on the prepared biscuit paper;
Freeze it in the refrigerator until it\'s solid. -about 2 hours.
After the lasagna roll is frozen, store it with a zipper
Lock the freezer bag.
Cooking: remove the required number of lasagna rolls from the refrigerator.
Allow to thaw overnight in the fridge.
Preheat the oven to 375 degrees F while cooking.
Enlarge about 1 cup of pasta sauce at the bottom of 13x9An inch baking tray.
Place the lasagna roll in the pan and sew it underneath.
Cover with sauce (about 2 cups).
Bake in a preheated oven for about 20-
25 minutes or heated.
Add ground cheese to it if needed.
Preparation: two batches of macaroni and cheese: 12 ounces of dried penne pasta or elbow macaroni 2 tablespoons butter 2 tablespoons flour 1 cup and a half and half2 cup cheddar cheese 1/2 cup grated Parma cheese 1 tablespoon
Sour creamSpray two fresh-keeping bags VersaGlass 64-
Non-ounce container
Cooking spray stick; set aside.
Cook pasta according to packing instructions, rinse, drain and spare.
Melt the butter in large quantities (3 quart)saucepan.
Add flour and stir for 1 minute. Whisk in cream;
Cook until the sauce is thick.
Add 2 cups of cheddar cheese, Parmesan and mustard to continue cooking until all the cheese melts and the sauce is smooth.
Add sour cream and heat it.
Season with salt and pepper.
Stir the cooked pasta and spoon in a prepared pan.
Cover, Mark and freeze for up to 3 months.
Cooking: Thaw in the fridge for the night.
Bake in the oven at 350 degrees F for 30 minutes or until blistering.
Preparation: 3 pounds pieces of meat (
93% mixture of Turkey, ground beef or beef and pork)
1 onion, cut (about 1/2 cup)
4 cloves of garlic, 2 whole eggs, 1 cup of coarse crumbs, 1 cup of milk, 2 teaspoons. salt1 tsp. .
400 degrees F black pepper preheated oven
Mix all the ingredients in a large bowl until you end up with a smooth meat mixture. (
The best tool for you to do this is your hand-
Use disposable food if you don\'t want to touch raw meatHandling gloves).
Form the minced meat mixture 1-One-inch meatballs (
Size of golf).
When each one is shaped into shape, place it on a shallow baking tray of shallow oil.
Bake for about 20 minutes or until the meat starts to harden and turn yellow slightly.
Meatballs = 72 Meatballs (
Divided into 3 containers, 6 meatballs per person in 4 families).
Using meatballs: Place a frozen container in crockpot (slow cooker).
Add a glass of water or broth and a can of concentrated cream soup of your choice (
Mushrooms, golden mushrooms, roasted garlic mushrooms, cheddar cheese, broccoli and cheese, chicken, celery, etc. ).
Cook low for 8 hours.
Eat on rice, pasta or mashed potatoes.
ORPlace frozen in crockpot (slow cooker)
Cover with 2 cups of BBQ sauce.
Cook low for 8 hours.
Eat on rice or boiled potatoes.
ORPlace frozen in crockpot (slow cooker)
Cover it with a jar (28 oz. )
Pasta sauce of your choice.
Cook low for 8 hours.
Service in Italy.
6 pounds of minced meat (
I prefer 93% Turkey, but you can also use ground beef or a combination of ground beef/Turkey/pork).
Fresh bread crumbs12 garlic cloves, 1/4 cups of seasoning salt 4 4 teaspoons of whole eggs.
Grind all ingredients of cumin 1 tablespoon dry thy Krabi in a large bowl.
Average score of 4-sized portions.
Put each part in the oil foil bread tray.
Cover each pot with foil and put it in 2-gallon zip-lock bag.
Freeze for up to 3 months.
Preparation: take out a meatloaf from the refrigerator.
Tear off a long piece of aluminum foil and place it in your crockpot so that the middle of the foil is at the bottom of the crockpot and the two long ends extend to the side of the crockpot (slow cooker).
Crockpot does not need to be completely covered with foil;
You do this just to help remove the cooked meatloaf.
Remove the meat loaf from the aluminum pan.
In the place of crockpot.
Cover with tomato sauce or barbecue sauce. Cook on low 8-10 hours.
Orange Chicken Breast 8 boneless peeled chicken breast (about 3. 5 pounds)
2 cups of orange marmalade2 cup barbecue pot 1/4 cup plus 2 tablespoons of soy pot preparation: Put 4 chicken breasts in each zipperlock bag.
Stir the remaining ingredients in a large bowl. Pour one-
Half the mixture in each zipperlock bag.
Seal freeze.
Cooking: Thaw in the fridge for the night.
In the morning, the contents of the zipper
Lock bag for Crockpot (slow cooker).
Add vegetables if needed-
Carrot, chopped onion.
Cook low for 8 hours.
Table with rice.
Russet in Stuffed baked potatoes 12 (baking)
1/4 cup chopped onion 2/3 cup sour cream 2 (4-oz)
Canned green pepper 6 tbsp butter 2 tbsp Worcester County pan 1 teaspoon. salt1 tsp.
1 teaspoon of garlic powder.
Prepare chili powder: baked potatoes (
I like to put potatoes in 12-cup muffin pan.
It makes them easier to handle)
At 400 degrees Fahrenheit.
55 minutes or until tender. Cool.
To prepare the filling, cook the ground beef and onion in the big frying pan until the meat is no longer pink. Drain.
When the potato cools to be processed, cut a slice from the top of each potato.
Carefully fished out the flesh and left a thin shell.
Put the soil soy milk into a large bowl.
Add sour cream, chili, butter, Worcestershire sauce, salt, garlic powder and pepper. Mash well.
Add a mixture of cooked beef/onion and stir until mixed.
Evenly distributed in 12 potato shells.
Stuff into the potato shell
Service: arrange up to four frozen potatoes on the edge of the round microwave safe plate.
Cover the potatoes with plastic wrap, leaving a corner where heat and steam can be released.
Depending on the number of potatoes you are heating, set the microwave to high and set the timer.
Cook the frozen baked potatoes for two to four minutes.
For each additional potato, the cooking time is increased by about two to three minutes.
If your microwave does not rotate the turntable, rotate the potatoes in half the cooking time.
Season with ground cheese or sour cream and leeks if needed.
The tiger ground the turkey, or ground the beef, 2 cups per cup, 4 tablespoons per cup, 4 teaspoons of brown sugar.
Sauce4 teaspoons in Worcester County.
Yellow mustard1 teaspoon.
1 teaspoon of garlic powder.
1/2 teaspoon onion powder.
Italian: Big fried©The pot cooks the meat with medium heat until it is no longer pink.
Drain excess liquid from the pan.
Add the remaining ingredients.
Cook for about 10 minutes.
Remove from heat.
Allow cooling and then pack into two frozen containers.
Service: to re-heat, take out a package from the refrigerator and thaw in the refrigerator for the night.
Put the things in the bag into the big pot during cooking time©Pan. Heat at medium-
High temperature for about 10 minutes or until blistering heat.
Burger bread is served.
2 cups of soy sauce 2 cups of sugar 2 teaspoons.
Preparation: chop and mix soy sauce, sugar, garlic salt and onion to distribute evenly between the two zipperslock gallon-
Size of freezer bag.
Put 1 1/2 pound chicken breast in each bag and the zipper is closed.
Service: take out a package from the fridge and unfreeze it overnight in the fridge.
Place a bag of contents in a slow cooker, cover it and cook it down 7-8 hours.
Table with rice.
Decorate with sliced scallions and/or sesame seeds if needed.