Recipe(tried): Chicken Dinners Stock Up Plan (with 6 make ahead dinners)

I haven't found the Ground Beef version but I did find the Chicken version. It's the complete list of ingredients, plans, steps, etc to make six recipes (one to eat and the rest to freeze). Though it took me longer when I did it, the process did work and stocked mine & my sister's freezers for quite a while and they tasted good too. I know Woman's Day had published a few other versions but I have not found them yet. If I do I'll reply again. Good Luck!.

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CHICKEN DINNERS: A STOCK-UP PLAN
Adapted from source: Woman's Day Magazine
By Tamara Holt

Leftovers? Not quite. It's a new twist on our popular investment-cooking plan.

CHICKEN CACCIATORE
COQ AU VIN (Chicken in Wine)
CHICKEN BURRITOS
CHICKEN-VEGETABLE SOUP
Tonight's Dinner: OVEN-FRIED CHICKEN AND VEGETABLES
CHICKEN POTPIE

1. GET SET

- Read the schedule and recipes all the way through.
- Assemble ingredients and equipment for each dish.
- Clean up as you go.

2. SHOPPING LIST

Meat:
62 chicken thighs (about 20 pounds)
20 chicken drumsticks (about 5 1/2 pounds)
Thick-cut bacon (4 slices)

Produce:
20 ounces white mushrooms
18 large carrots (about 4 1/2 pounds)
9 medium-size onions
6 ribs celery (from 1 bunch)
5 medium-size zucchini (about 2 1/2 pounds)
6 medium-size red bell peppers (about 2 1/2 pounds)
4 medium-size green bell peppers (about 2 pounds)
3 medium-size jalapeno peppers
3 large baking potatoes
1 navel orange
1 bulb fresh garlic

Groceries:
10 burrito-size flour tortillas
4 boxes (about 8 1/2-ounces each) corn-bread mix
Long-grain white rice (1 cup)
Chicken bouillon cubes (8)
Packaged plain bread crumbs (3/4 cup)
Olive oil
Vegetable oil
All-purpose flour (2 tablespoons)

Cans/Jars:
2 cans (28 ounces each) whole plum tomatoes in puree
1 can (28 ounces) crushed tomatoes
2 cans (16 ounces each) refried beans

Freezer:
16-ounce bag frozen green peas
16-ounce bag frozen pearl onions

Dairy:
Butter or margarine (1 stick)
Eggs (4 for corn-bread mix)
8 ounces Cheddar cheese
Grated Parmesan cheese (2 tablespoons)
Milk (2 cups plus amount needed for corn-bread mix)

Herbs and Seasonings:
1 bunch fresh dill (you need 1/2 cup chopped)
1 bunch fresh rosemary or 3 teaspoons dried
Bay leaves (2)
Black peppercorns
Chili powder
Dried oregano
Ground cloves
Ground black pepper
Italian seasoning
Salt

Liquor
Dry red wine (3 cups)

3. EQUIPMENT

Chef's knife with 6or 8-inch blade
Sturdy cutting board
Vegetable peeler
Two 8-quart or larger pots with lids
One wide 5-quart Dutch oven
One 6-quart or larger pot
Two large skillets (10 inches across bottom)
1 metal or heavy-duty foil jelly-roll pan
Three 13x9-inch metal or glass baking pans or heavy-duty foil pans
3 deep, round or oval 2-quart baking dishes
One 3-quart saucepan
One 3-quart or larger bowl
Wire whisk
Slotted spoon
Cheese shredder
Colander
Measuring spoons
Glass cup measure (1 cup or larger)
Nested measuring cups
Waxed paper, heavy-duty aluminum foil, plastic wrap
Assorted freezer containers or heavy-duty zipper-type freezer bags

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TO BEGIN:

Place 1 oven rack in middle of oven, the other in lowest position. Heat oven to 400 F. Remove frozen peas and pearl onions from freezer to thaw.

Put 12 chicken thighs in a jelly-roll pan and roast on middle rack 30 minutes. (They will be used in the burritos.) Remove skin from 30 raw thighs. Divide between two 8-quart soup pots.

To each pot add 8 cups water, 4 bouillon cubes, 1 bay leaf and 6 peppercorns. Bring to a boil over high heat, removing foamy scum as it rises. Reduce heat to medium-low, cover and simmer 45 minutes.

Uncover, and simmer about 30 minutes longer until chicken is very tender. Remove chicken immediately with a slotted spoon.

Meanwhile cut tops off celery. Divide tops and whole ribs between both soup pots.

Cut 3 onions in quarters. Put half in each soup pot. Slice remaining 6 onions and set aside.

Peel carrots. Put 6 whole ones in each soup pot. Cut remaining 6 carrots in half lengthwise. Cover and reserve for tonight's meal of Oven-Fried Chicken and Vegetables.

Halve 3 zucchini lengthwise, then slice crosswise (will be added to soup later). Quarter remaining zucchini lengthwise, then cut in half crosswise. Cover and reserve for tonight's meal.

Seed red and green bell peppers and cut in thin strips. Seed and thinly slice jalapeno peppers. (Don't touch eyes and wash hands well after cutting jalapenos.)

Mince 6 cloves garlic. Wrap and reserve 2 minced cloves for tonight's meal.

Heat 1 tablespoon vegetable oil in each of two 10-inch or larger skillets. To each, add half the sliced onions, bell peppers and jalapenos, minced garlic and 1/2 teaspoon each salt and pepper. Cook over medium-high heat, stirring often, 20 minutes or until vegetables are tender.

Meanwhile remove skin from raw drumsticks and remaining raw thighs and scrub potatoes. Reserve for tonight's meal.

Important Note to the Cook
For the maximum efficiency, prepare the recipes in the order given. However, if you're going to start cooking long before you want to serve tonight's dinner (Oven-Fried Chicken and Vegetables), read the note at the beginning of that recipe and finish making all the other dishes (including the Chicken Potpie filling) before cooking tonight's dinner.

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CHICKEN CACCIATORE

Serve with pasta or crusty Italian bread, a tossed green salad, and perhaps, a glass of robust red wine.

Have ready 2 deep 2-quart baking dishes. To each, add half the cooked onion-pepper mixture from 1 skillet (wipe clean for next recipe), 1 cup broth from soup pot, one 28-ounce-can plum tomatoes in puree, 1 teaspoon Italian seasoning, 1/2 teaspoon each salt and pepper, two 3-inch-long strips orange peel (removed with vegetable peeler), 1 bay leaf and 4 (uncooked) thighs and 4 drumsticks.

Bake on middle oven rack (the thighs that you put in to roast earlier should be out by now) in 400 F oven 1 hour 10 minutes, stirring 3 or 4 times, or until chicken is opaque near bone.

Cool and cover dishes with foil and refrigerate up to 3 days. Or freeze in airtight containers up to 3 months. (Thaw in refrigerator or microwave before reheating.)

To reheat, bake in foil-covered pan in 350 F oven 25 to 30 minutes until hot.

Makes 2 pans, 4 servings each
Per serving: 345 cal, 35 g pro, 35 g car, 8 g fat, 121 mg chol, 1,023 mg sod.
Exchanges: 2 vegetable, 3 lean meat

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COQ AU VIN (CHICKEN IN WINE)

It's a French classic, good with roast or mashed potatoes and a simple, vinaigrette-dressed salad.

Have ready two 13x9-inch baking pans. Drain thawed pearl onions.

Cut 4 slices thick-cut bacon in 1-inch pieces. Fry in a 10-inch or larger skillet over medium heat until most of the fat is cooked out.

Meanwhile trim mushrooms and cut in quarters.

Remove bacon from skillet with slotted spoon to paper towels to drain. Pour off all but 1 tablespoon drippings.

In batches brown 8 uncooked thighs and 8 drumsticks in drippings about 2 minutes per side.

To each baking pan add half the cooked bacon and 4 browned drumsticks and thighs.

Cook half the thawed pearl onions in the skillet (save remainder for the potpie) over high heat 5 minutes, stirring often, until browned. Add half to each baking pan.

Cook mushrooms, in 2 batches, in same skillet over high heat 6 to 8 minutes, stirring often, until golden. Add half to each pan.

To each pan add 1 1/2 cups red wine, 1/2 cup broth from soup pot, 2 sprigs fresh rosemary or 1 teaspoon dried, and 1/2 teaspoon salt. Stir to mix.

Bake on lower rack in 400 F oven 40 minutes or until chicken is opaque near bone.

Cool, cover pans with foil and refrigerate up to 3 days. Or freeze in airtight containers up to 2 weeks. (Thaw in refrigerator before reheating.)

To reheat, bake in foil-covered pan in 350 F oven 20 to 25 minutes until hot.

Makes 2 pans, 4 servings each
Per serving: 257 cal, 34 g pro, 7 g car, 10 g fat, 127 mg chol, 509 mg sod.
Exchanges: 1 1/2 vegetable, 4 lean meat

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CHICKEN BURRITOS

Serve these topped with salsa (spicy if you dare) and sour cream (to temper the heat), and chopped fresh cilantro or scallions.

Bring 10 burrito-size flour tortillas to room temperature.

Have ready a wide 5-quart Dutch oven. Add one 28-ounce-can crushed tomatoes, 1 tablespoon chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and a pinch of ground cloves. Stir to mix. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes until thickened.

Meanwhile shred 8 ounces Cheddar cheese.

Remove skin from roasted chicken thighs. Pull meat off bones. Tear in bite-size pieces. Add chicken to Dutch oven and simmer 5 minutes longer or until mixture is very thick.

Place tortillas on countertop. Spread 1/4 cup refried beans in center of each. Top with 1/2 cup chicken mixture, 1/4 cup cooked onion-pepper mixture and 1/4 cup shredded cheese. Fold bottoms of tortillas over filling, fold in sides and roll up.

Wrap burritos individually in foil for oven heating; in waxed paper for microwave. Place in zipper-type plastic bags. Seal. Refrigerate up to 3 days. Or freeze up to 3 months. (Thaw in refrigerator or microwave before reheating.)

To heat, put foil-wrapped burritos in 350 F oven 10 to 15 minutes, or microwave each waxed-paper-wrapped burrito on high 2 to 3 minutes.

Servings: 10
Per serving: 627 cal, 39 g pro, 68 g car, 23 g fat, 96 mg chol, 1,180 mg sod.
Exchanges: 3 1/2 starch/bread, 3 vegetable, 3 lean meat, 2 1/2 fat

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CHICKEN-VEGETABLE SOUP

Place a colander or large sieve over a 3-quart or larger bowl. Strain soup from both pots through colander. Reserve chicken thighs and carrots. Discard remaining solids. Reserve 2 cups broth for the potpie. Wipe 1 pot clean.

Return broth to pot. Bring broth to a boil. Add 1 cup long-grain white rice and 1/2 teaspoon salt. Reduce heat and simmer uncovered 15 minutes until rice is almost tender.

Meanwhile pull chicken off bones and tear in bite-size pieces. Slice cooked carrots. Chop dill.

Add sliced zucchini and 1 1/2 cups green peas to pot. Cook 5 minutes. Remove from heat.

Add half the chicken (about 5 cups), half the sliced carrots and all the dill.

Cool soup quickly by putting the pot in sink of cold water.

Refrigerate, covered, up to 4 days. Or freeze in airtight containers up to 3 months.

Thaw in a covered saucepan over low heat, then increase heat and cook until hot.

Makes 18 cups
8 servings. Per serving: 367 cal, 39 g pro, 36 g car, 9 g fat, 130 mg chol, 1,242 mg sod.
Exchanges: 1 1/2 starch/bread, 2 1/2 vegetable, 4 lean meat

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Tonight's Dinner
OVEN-FRIED CHICKEN AND VEGETABLES

NOTE:
If you started early in the day, refrigerate the uncooked chicken for this recipe and cover the pan of oiled potatoes and carrots, until ready to assemble tonight's dinner.

Lightly grease a jelly-roll pan. Have a 13x9-inch baking pan ready.

Mix reserved minced garlic with 1 tablespoon olive oil. Brush on remaining 4 uncooked chicken thighs and drumsticks.

Mix in a food-storage bag: 3/4 cup packaged, plain bread crumbs, 2 tablespoons grated Parmesan cheese, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add chicken, seal bag and shake to coat evenly. Arrange on prepared pan.

Bake on lower oven rack in 400 F oven 40 minutes, turning chicken every 10 minutes.

Cut 2 pounds scrubbed baking potatoes in 6 wedges each. Put in baking dish. Add reserved cut-up carrots and 1 tablespoon olive oil. Stir vegetables to coat. Sprinkle with 1/2 teaspoon each salt and pepper.

Put pan on middle oven rack. After 15 minutes, add reserved cut-up zucchini. Bake 15 minutes longer until chicken is opaque near the bone and vegetables are tender.

Servings: 4
Per serving: 677 cal, 54 g pro, 75 g car, 18 g fat, 175 mg chol,
1,030 mg sod.
Exchanges: 4 starch/bread, 3 vegetable, 5 lean meat, 1/2 fat

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CHICKEN POTPIE
Instead of corn bread, the filling can be topped with a pastry crust.

Melt 1 stick butter or margarine in a 3-quart saucepan over medium heat. Whisk in 1/2 cup all-purpose flour until blended. Gradually whisk in 2 cups milk until smooth.

Add reserved 2 cups chicken broth, 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, and 1/2 teaspoon 1/3 each salt and pepper. Bring to a boil, whisking constantly. Reduce heat and simmer uncovered 5 minutes or until slightly thickened.

Add reserved 5 cups chicken (from the Chicken-Vegetable Soup recipe), sliced carrots, green peas and pearl onions. Simmer 8 to 10 minutes longer until thickened.

Cool, divide potpie filling evenly between 2 containers. Refrigerate up to 3 days. Or freeze up to 3 months.

To serve, thaw potpie filling in refrigerator or microwave.

Heat oven to 400 F.

Spoon filling into a shallow 2-quart baking dish.

Bake 20 minutes or until hot.

Meanwhile, for each pie, prepare 2 packages corn-bread mix as directed on package. Spoon on filling.

Bake 20 minutes until golden brown and a pick inserted in corn bread comes out clean.

Makes 2 pies, 4 servings each
Per serving: 990 cal, 50 g pro, 113 g car, 37 g fat, 281 mg chol with butter, 266 mg chol with margarine, 1,548 mg sod.
Exchanges: 6 1/2 starch/bread, 1 vegetable, 3 1/2 lean meat, 1/2 dairy/skim milk, 5 fat

FREEZER SMARTS:
- For best results, don't overcook foods.
- Freeze in individual 2- or 4-serving batches so you can pull out only as much as you need.
- Press as much air as you can from freezer bags before sealing.
- Square containers and zipper-type bags make the most efficient use of freezer space. For speedy thawing, put foods in small zipper-type bags and lay them flat in the freezer.
- Label packages with name of dish, date and amount.
- Plan to use food within 3 months.