Make Ahead Oamc Pre Chopped Onions For Sensitive Eyes Food

SHEPHERD'S PIE - MAKE-AHEAD, FREEZE AHEAD, OAMC

Steps:

• In large pot, brown beef with onions (I boil my beef, drain to reduce fat content, then add onions I've already sauteed).
• Mix remaining BASE ingredients in large bowl.
• Add beef and onions.
• At this point I placed 1/3 of meat mixture in a cassarole dish, added 1 cup of each frozen veggie and layered on 1/3 of mashed potatoes.
• Bake at 350F for an hour, or until heated through.
• While dinner is baking up, I pack up the cooled remaining meat mixture dividing meat mixture left into 2 labeled gallon ziplock bags.
• Divide remaining veggies into labled 2 qt freezer bags.
• Divide remaining mashed potatoes into 2 labeled gallon freezer bags.
• For convenience, I actually staple the bag of meat mixture, veggies and mashed potatoes together into 2 dinner groups to make it all easier to find in my freezer. Obviously, staple above the zip on the bag when stapling together. :-).

CHICKEN FRIED RICE - OAMC

Steps:

• In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
• Mix well.
• Pour into 4 bags (enough serve 4) or less for family size.
• Seal, lable and freeze.
• Thaw bag of rice mixture.
• Heat 1 Tbs oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 Tbs oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Combine eggs with the rice mixture.
• Turn off heat.
• Stir in soy sauce and pepper.
• Serve.
• *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

CARAMELIZED ONIONS - OVEN BAKED - GREAT FOR OAMC

Steps:

• Preheat oven to 500°F.
• Spread a large sheet of foil on top of a baking sheet leaving enough to pull around the onions (and seal) once they're baked.
• Roughly chop and place the onions in a large bowl. Toss with just enough of the oil to lightly coat. Salt and pepper to taste. You can also use a little cayenne or red pepper flakes if you like the spice.
• Put prepared onions on the foil covered tray and spread out as much as possible.
• Bake 30 - 40 minutes Do not let onions burn.
• Remove from oven and carefully seal the onions in the foil they were baked on.
• Set foil packet aside for 5-10 minutes so onions can finish steaming.
• If preparing to use as a sauce or condiment, substitute melted butter for the olive oil. I don't use butter if I'm making these to use in my freezer meals.

MAKE AHEAD CARAMELIZED ONIONS

Steps:

• Put the butter in a 4 quart or larger slow cooker insert.
• Separate the onion slices into rings and add them to the slow cooker, lightly packing them down.
• Sprinkle the salt over and cover with the lid, (the cooker will be quite full).
• Cook on high until the onions are very soft and a deep caramel color, about 10 to 12 hours, stirring once or twice.

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE (OAMC)

Steps:

• SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
• Add the garlic and thyme and cook for about a minute. .
• Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you'll risk a lumpy mess.).
• Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
• Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
• BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
• Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there's no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
• TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
• BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.