co-op meals

[LOUANNE7]

HI I AM LOOKING FOR THE INFORMATION FROM WOMEN'S WORLD MAGAZINE WERE A GROUP OF WOMEN HAD A CO-OP OF PREPARING MEALS. IT HAD RECIEPES AND SHOPPING LIST.
I AM TRYING TO FIND A WAY TO KEEP OUR BUDGET DOWN SINCE I AM NO LONGER WORKING DUE TO MY HUSBAND'S ILLNESS.
IF ANYONE HAS A COPY OR CAN TELL ME HOW TO GET IT IT WOULD BE GREATLY APPRECIATED.

[Sue]

I did a search on the internet but couldn't find anything. You could try checking your local library, ours used to have back issues of many magazines.

[LOUANNE7]

THANKS FOR TRYING

[pj]

Did they call it a co-op in the article? I'm can't seem to find it either.

[whunt]

I saw an article at ""Working Mother " megazine(maybe Jan. 2003 issue). IN WA, there are 2 women opening a "Dream Dinners" Kitchen. They prepare all the ingredients, receipes. You go to their Kitchen once a month to assemble 12 nights' "ready to cook"dinner. You just go home to freeze the ready to cook meals. During weekday, you just heat it and ready to eat.
Their web site is http://dreamdinners.com/
Although you don't live in WA, You can go to their web site and have some ideas.

I also searched the web and found this;
http://www.cgin.org/manual/toc.html
http://ouray.cudenver.edu/~eatoombs/Cooking_Co_op.pdf

And found this book at Amazon
How to Start Your Own Food Co-Op (With a Little Help from Your Friends): [a Guide to Wholesale Buying]
by Gloria Stern
Maybe you can find it at your local library

Good Luck!!

[Mel]

Great researching!

[LOUANNE7]

Thank you for your help and research.

[EmmaS]

Not sure if this is something that would interest you but it might help.

It is borrowed.

Here is the recipes/shopping list/directions on how to spend 3 hours cooking 14 dinners (2 weeks of meals)

Shopping List

MEAT
9-10 lbs boneless, skinless chicken breasts
7 lbs hamburger
1 lb cooked ham


DAIRY
2 pkgs 8 oz mozzarella
1 cont (8 oz) grated parmesan cheese
1 pint sour cream
2 tubes (12 oz each) buttermilk biscuits
1 pkg (12 oz) shredded sharp cheddar

FROZEN
2 pkgs (16 oz) Asian style veggies
2 pkgs (16 oz) Italian style veggies
1 pkg (20 oz) peas
1 pkg (20 oz) mixed veggies
1 pkg (14 oz) frozen bell pepper strips
2 pkgs (10 oz) Broccoli florets
2 pkgs (16.9 oz) potato and cheddar pierogies

PACKAGED GOODS
2 cans (10 ¾ oz) cream of chicken
4 pkgs chicken ramen
2 jars (16 oz) mild salsa
2 pkgs (1.25 oz) chili mix
2 cans (10 oz) corn with peppers (Mexican corn)
1 pkg (2.2 oz) beefy onion recipe soup mix
2 pkg (16 oz) penne pasta
2 jars (26 oz) garden veggy pasta sauce
2 jars (16 oz) alfredo sauce
2 jars (16 oz) cheddar cheese sauce- ragu
2 cans (15.5 oz) dark red kidney beans
2 cans (4.5 oz) sliced mushrooms

HAVE ON HAND
Vegetable oil
Crushed red pepper
Paprika
Parmesan Cheese
Soy Sauce

STORAGE
2- 1.5 quart freezer/baking foil pan
4- 2 quart freezer/baking foil pan
2- 10 cup freezer/baking foil pan
6- Gallon size freezer bag


TIPS FROM KELLY~
1) I DIDN’T know why they said to thaw your frozen veggies, only to refreeze them. WELL…I found out that they don’t cook well if you do not thaw them before mixing them into recipe. hehehehehehe
2) For storage….I want to get a stock pile of aluminum pans, bought wrong sizes the first time (too big), this time I just stored the food in butter containers, defrost, then toss into a pyrex pan to bake. In stores the aluminum pans do not have quart sizes listed (not in my Kroger anyway), I would guesstimate that a little bigger than 8x8x2 would be good.
3) It gets messy~ next time I plan on cooking the meat all up on one day then mixing recipes the next day, I find myself waiting for the chicken to cook…..
4) 10 cups pasta= 1 box save the time of measuring and cook them in 2 separate pots, drain each pot, then dump into a bowl!


DIRECTIONS~
1) Bring 2 large pots of water to a boil.
A) cook both boxes of penne- drain, set aside
B) cook pierogi- drain, set aside
2) while pasta is cooking, in large skillet over medium-high heat brown beef in vegetable oil (I use no oil and cook in non-stick pan), in several batches, about 10-12 minutes per batch. 7 pounds yields about 14 cups. Set aside in fridge.
3) meanwhile, dice ham; reserve. Cut chicken into bite size pieces. In large skillet over high heat saute chicken in vegetable oil, in several batches, until lightly browned and no longer pink, 10-12 minutes per batch. (20 chicken breast yields 20 cups). Set aside in fridge.
4) Preheat oven to 375 for pot pies. Make and bake pot pies.
5) While pies are baking make Beef Chili and Beef & Vegetable Paprikash; cool completely before freezing.
6) Assemble Chicken Pierogies Alfredo, Italian Pasta Bake, and Cheesy Brococli Pasta; cover, label and freeze.
7) Make Asian Chicken.

CHICKEN & VEGETABLE POT PIE

In large bowl combine 8 cups cooked chicken pieces, 2 cans cream of chicken soup, 1 pkg frozen mixed vegetables (thawed). Divide between 2 (1.5 qt each) freezer proof baking dishes. Place biscuits from 1 tube evenly over each dish to evenly form a crust.
Preheat oven to 375, bake 20 minutes. Reduce heat to 350, bake 20-25 more minutes, unitl biscuits are cooked and chicken mixture is heated through. Cool. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To reheat: preheat oven to 325, bake lightly covered with foil 30-35 minutes.


BEEF CHILI

In large pot combine 6 cups cooked ground beef; 2 jars salsa; 2 cans drained kidney beans; 2 cans drained corn; 2 pkgs chili seasoning; 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Cool. Divide mixture between 2 (1 gal. Size) freezer storage bags. Freeze. Thaw in fridge 1 day ahead.
To reheat: Pour mixture into large pot. Cook over low heat until mixture just comes to boil.
Serving Suggestion~ Serve with tortilla chips, sour cream, shredded cheddar cheese.

BEEF AND VEGETABLE PAPRIKASH

In large pot combine 6 cups cooked ground beef, 1 pkg (2 envelopes) onion soup mix, 2 Tbs. Paprika, 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Stir in 1 pint sour cream, 1 pkg frozen bell pepper strips, 2 jars/cans sliced mushrooms, drained. Cook until heated through. Cool. Divide between 2 (1 gal each) plastic freezer bags. Freeze. Thaw in fridge 1 day ahead.
To reheat: Pour mixture into large pot. Cook over low heat until mixture comes to boil.
Serving Suggestion~ Serve with rice.

CHICKEN PIEROGIES ALFREDO

In large bowl combine cooked 2 pkgs pierogies; 6 cups cooked chicken pieces; 1 bag frozen peas, 1 cup grated parmesan cheese. Stir. Divide between 2 (2 qt each) freezer proof baking dishes. Sprinkle ¼ cup parmesan over each tray. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes or until heated through. Remove foil; bake uncovered 15 more minutes or until brown.

ITALIAN PASTA BAKE

In large bowl combine 10 cups cooked pasta; 2 jars Garden Vegetable pasta sauce, 2 cups cooked ground beef, 2 pkgs frozen Italian-style veggie thawed, 2 pkgs mozzarella cheese. Stir. Divide between 2 (10 cup each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes.

CHEESY BROCCOLI PASTA

In large bowl combine 10 cups cooked penne pasta, 2 jars double cheddar cheese sauce, 1 pkg thawed frozen broccoli, 1 pkg shredded cheddar cheese, 1 pound ham. Divide mixture between 2 (2 quart each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 40 minutes.


ASIAN CHICKEN

In large pot bring 4 cups water to boil. Stir in seasoning packets from ramen noodles, ¼ cup soy sauce, 1 tsp crushed red pepper. Add Noodles. Cover; cook 2 minutes. Add 2 pkg asian style vegetables. Cover; cook until noodles and vegetables are tender, 3-4 minutes. Cool. Stir in 6 cups cooked chicken. Divide between 2 (a gallon each) freezer bags. Freeze. Thaw in fridge 1 day ahead.
To reheat~ Pour mixture into large pot. Cook over medium-low heat, stirring occasionally, 15-20 minutes.

[LOUANNE7]

Thank you very much for your help.