menu planning / OAMC

OAMC Menu: Week of February 22

I’m reviving my long dormant blog to start some once a month cooking (OAMC)!

The way this will work for me is that I’m going to clod together a bunch of recipes from my home cookbooks and the web. I’m going to throw together everything on Saturday afternoon and then have them ready to go for Monday through Friday. We often eat out on the weekends, so I have no expectations of cooking 7 nights a week.

My reasoning on serving sizes for these meals: We like to eat a little more meat than normal people, and there are three of us, so we aim for 4 servings. The chipotle barbacoa and meatballs makes more than 4 big servings, but both reheat well and are great in lunches, so those are more like 6 or 8 servings. You may want to scale down the recipes if you have a smaller number to feed or like smaller portions.

Without further adieu, here’s the first menu:

Monday – Mark Bittman’s Braised Beef with Red Wine

Tuesday – Against All Grain Chicken Verde

Wednesday – The Kitchn’s Chicken Tikka Masala (combine everything except the cream ahead of time)

Thursday – Against All Grain Chipotle Barbacoa

Friday – Against All Grain Meatballs or whatever meatballs your little heart desires (I have a secret family recipe I’m not allowed to share, LOL), freeze on parchment, then transfer to freezer safe container. When you use these, I’ve read you’ll want to thaw in the fridge overnight and then cook in your favorite tomato sauce in the slow cooker.

Ingredients listing for this week (I assume you have oil, butter, salt, pepper, sugar and things to serve things on like rice or pasta, unless the recipe specifically has an ingredient in it that is required in the prep of the recipe):

Meat, Poultry, and Eggs:

  • 1.5 pounds beef chuck (I also just use pre cut store marked “stew meat”)
  • 3 pounds center cut shoulder roast
  • 6 chicken legs with skin on (not sure how many pounds this should be…hmm…see what you can find!)
  • 1.5 pounds boneless skinless chicken thighs
  • 3 pounds meatball mix (you can do a combination of ground beef/pork/whatever…I have found that 50/50 beef/pork is fantastic, but I usually buy beef)
  • 3 eggs


  • 3/4 cup heavy cream (or coconut milk if you prefer) for the Chicken Tikka Masala
  • 1/2 cup of plain yogurt if you feel getting crazy with the Chicken Tikka Masala
  • 1/3-1/2 cup grated parmesan (or whatever you want for your meatball recipe, if you’re sassy)

Fresh Veggies and Herbs:

  • 1 large or 2 medium carrots
  • 1 celery stalk
  • 4 yellow onions
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 12 cloves garlic
  • 1 inch piece ginger
  • ground cumin
  • ground coriander
  • garam masala
  • paprika
  • oregano
  • basil
  • bay leaves
  • whole cloves
  • 3-5 dried chipotle peppers
  • 1/4 cup lime juice (I’d say about 4 limes)
  • avocado (ripe on Friday, if you want some with your barbacoa)

Miscellaneous Bottled and Canned (some of these will go with the food in the freezer, the dairy, stock, and wine will not and can be purchased closer to whatever day you’re cooking):

  • 1/2 cup red wine
  • Beef stock (a whole 32 ounce box, or a couple of 14 ounce cans…you can also use less + water)
  • Roasted tomatillo salsa (we’ll be making our own with a recipe from the Against All Grain cookbook, which calls for 2 pounds tomatillos, 2 serrano peppers or 1 jalapeno pepper, 1/2 yellow onion, and 4 cloves of garlic)
  • Tomato paste (2 tablespoons + 1/4 cup)
  • 1 28-ounce can diced tomatoes
  • 1 jar of tomato sauce (whatever brand you like) for meatballs and sauce
  • 1.5 tablespoons apple cider vinegar
  • Almond meal, coconut flour, or breadcrumbs for making meatballs (whatever recipe you choose…it’s up to you)
  • Fish sauce and coconut aminos, if you’re following that Against All Grain meatball recipe (I’m not)

Okay. That’s it for this week! Hoping these ingredients lists work out. Good luck!


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