August Menu Plan (8/12)

Jennifer
Breakfast Burritos
Pecan-Stuffed Burgers
Buffalo Chicken Burgers
Baby Back Ribs (reserved option)

Janet
Lasagna
Beef Roll-ups
Berry Roasted Chicken

Michele
Greek Beef Bites-Gyro Kit
Gourmet Chicken Bundles (for Jen some w/o shrooms)
Shredded Beef Enchiladas

Misti
Fiesta Enchiladas
Thai Chicken & Noodles
Gorgonzola, Apple and Bacon-Stuffed Chicken with Blue Cider Sauce
Breakfast Muffins (possible add-ons)

Teressa
Raging Garlic Pork Stir-Fry
Tex-Mex Chicken Fingers
Mango Cranberry Chicken
Tomato-Basil Soup (possible add-on)
Basic Red Sauce (Marinara-possible add-on)

June Meal Preps

Stromboli (2): Parbaked, bake from frozen like pizza.

Pork Chops Monterrey (2 bags, 3 chops each): Thaw, cook covered in microwave for 15 min. (Use cooking spray.) Also can grill or bake. Serve over rice.

Chicken Cacciatore (2 qt. container): Thaw and reheat. Serve over rice or noodles.

Pork Chops with Orange Hoisin Glaze (2 bags, 3 chops each): Thaw and grill or pan-fry until golden brown. Pour glaze over.

Lemony Sirloin Tips (2 bags, 3 each): Thaw and grill.

Black Bean Lasagna (1 8x8, another 8x8 on the way): Thaw and bake at 350 degrees for 40-45 min. Can also be baked from frozen; add i hr. to bake time.

Sweet Bourbon Salmon (2-1.5 lb. fillets, 2-2 gal. bags marinade): Place salmon in bag with marinade and thaw. Grill. Could also bake or broil.

Peanut Broccoli Chicken (1 bag): Thaw enough to remove from bag and reheat in skillet. Serve over rice.

Cajun Pork Burgers (1 bag, ~12 burgers): Thaw and grill 6 min. each side. Will be pink! Make your own sauce: 1/2 c. chili sauce, 1/4 c. mayo, 1/4 c. sweet red pepper relish (Target or Walmart Hungarian).

French Dip Sandwiches (1 bag with ~1 lb. roast, 1 small container sauce): NEED ON HAND: rolls. Thaw and reheat. Good with cheese.

Bruschetta Chicken (1 9x13 or 2 8x8s): Thaw and bake at 400 degrees for 30 min.

Beef Tenderloin Pizza w/Horseradish Cream (3 bags-1 meat, 1 cheese, 1 sauce): NEED ON HAND: boboli crust. Thaw. Layer sauce, then cheese on crust and bake at 425 degrees for 10 min. Top with meat (barely heat it so it stays tender).

Stuffed Meaty Pizza (2 halves of italian loaf): Don't thaw. Bake at 350 degrees for 15 min.

Seared Almond-Crusted Chicken (2 bags-1 chicken, 1 veggies): Thaw and sear both sides of chicken 2 min. per side. Pour veggies in skillet and simmer covered. OR, sear and bake chicken, simmer veggies.

Weights and Measures

I was looking online to find lbs. vs. cups of oats, and I ran across this. Thought some of you might find it helpful too as you buy gigantic packages of ingredients at Sam's to convert your recipes into huge batch cooking for the freezer. It was at http://www.teamnutrition.usda.gov/Resources/appendl.pdf.

Bread:
Dry:1/3 cup =1 slice
Soft:3/4 cup =1 slice

Butter:
1 stick = 8 Tbsp or 1/2 cup
4 sticks = 2 cups or 1 lb

Cheese, American:
1 lb = 2-2/3 cups,cubed
Loaf 1lb.=16 to 20 slices

Cocoa:
1 lb = 4 cups,ground

Corn meal:
1 lb = 3 cups

Cracker crumbs:
23 soda crackers =1 cup
15 graham crackers =1 cup
1lb medium fine = 5 to 6 cups

Egg:
1 large = 4 Tbsp liquid
4 to 5 whole = 1 cup
7 to 9 whites = 1 cup
12 to 14 yolks = 1 cup
12 (1 dozen) = 2-1/4 cups

Flour:
1 lb all-purpose = 4 cups
1 lb cake = 4-3/4 cups
1 lb graham (whole wheat) = 3-3/4 cups
1 lb rye = 5 cups

Lemons, juice:
1 lb = 4 to 5 lemons or 3/4 cup juice
1 medium = 2 to 3 Tbsp
5 to 8 medium = 1 cup

Lemons, rind:
1 lemon = 3 Tbsp,grated

Milk, dry, nonfat solids:
1 lb = 4 cups

Oranges, juice:
1 medium = 6 to 8 Tbsp
3 to 4 medium = 1 cup

Oranges, rind:
1 rind = 2 Tbsp grated

Gelatin:
3.25 oz package,flavored = 1/2 cup
1/4 oz package,unflavored =1 Tbsp

Rolled oats:
1 lb = 4-3/4 cups

Shortening:
1 lb = 2-1/4 cups

Sugar:
1 lb brown,solid packed = 2 cups
1 lb = 96 cubes
1 lb granulated = 2 cups
1 lb confectioners,sifted = 3 cups