Beef and linguine casserole makes a great freezer meal! You can double, triple, or whatever this recipe so that one is ready tonight and more are ready for another day The basics of Once A Month Cooking (OAMC) can be found at the link, and I’ve got other great OAMC recipes here.
Beef and Linguine Casserole
8 oz cottage cheese
1 c plain yogurt
8 oz cream cheese
1-1/2 lb ground beef
Green pepper, chopped
Onion, chopped
Salt
15 oz can of tomato sauce
16 oz linguine
1/4 to 1/2 c freshly grated Parmesan cheese
To make and serve immediately:
Mix the cottage cheese, yogurt, and cream cheese …read more

Korma sauce is a lovely Indian curry, but very very mild. If your family likes the idea of curry, but some recipes are just too strongly flavored, try this one! I like to use the sauce to smother vegetables and rice, but you can use it on mild-flavored fish or chicken as well. Usually when I make korma sauce, it’s a vegetarian night for us The recipe below makes enough to thoroughly smother rice and veggies for four.
Korma Sauce
3 T ghee or canola oil
1-1/2 t cumin seeds
1 t fennel seeds
1/2 t cardamom seeds
Cinnamon …read more

Most of the time, we think of dahl as being made out of lentils or split peas, but other legumes can stand in too. We particularly like this mildly spicy dahl made from black eyed peas. I used the canned form to save time, but if you’ve got the time to soak and cook up the dried beans, the meal will be even more inexpensive.
Black eyed peas dahl
Ghee or mild vegetable oil
4 whole cloves
1/2 cinnamon stick
1 small onion, chopped
1 T fresh ginger, minced
6 to 8 oz plain yogurt
2 cans (15 oz) of black eyed peas
1/2 t ground …read more

This stew is so amazing that you won’t care that it takes awhile to make! The preparation time can be cut down considerably by doing once a week food preparation, but even if you have to chop and cook everything same day, this recipe makes a stew worth waiting for. I usually cook and simmer mine in a large stock pot, but you can brown and cook the first few ingredients in a skillet, and then dump them into a crock pot to slow cook all day.

Beef Burgundy Stew
1-1/2 lb stew beef, floured
Olive oil
1/2 t thyme
2 cloves garlic, minced
2 bay …read more

Asian casserole is a hot dish of comfort food! It has lots of familiar tastes if you grew up before the time that we’d discovered a lot of now-common ethnic cuisines. This was about as exotic as my family got, back in the day, and of course we called it “Oriental Casserole” back then
The casserole is an easy thirty minute meal, and can also be made as a Once-A-Month-Cooking dish. Make a double batch, and you can have one tonight and save another for later in your freezer!
Asian Casserole
1 lb ground beef
1 stalk of …read more

Cooking Light has a special feature on their website with the recipes for seven amazing reader-tested slow cooked dishes.  I’m particularly looking forward to trying the recipe for the Char Siu Pork, shown below.

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
Yield
8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Ingredients
* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 3 tablespoons ketchup
* 3 tablespoons honey
* 2 …read more

Vegetables and rice can get boring pretty quickly. Add a new sauce and liven things up. If you chop the lime up finely, everyone will have a good time trying to guess the “secret ingredient” …always a favorite game at our table!
Boil up some basmati rice, and start your sauce. A few minutes before the rice is ready, bring the sauce back up to simmer and add your veggies. We used broccoli, and it was delicious.
Ceylonese Sauce
2 T vegetable oil
Medium onion, chopped
Large clove of garlic, chopped
1 t mustard seeds
2 t curry paste or favorite curry spice …read more

The least pleasant task in preparing this soup is coring the parsnips. I find it’s not too bad if you slice them lengthwise in quarters and then slice out the triangular shaped piece…don’t worry about getting every single woody fiber. The balsamic syrup seems like a bother to make too, but the flavor it imparts is out of this world. The soup is great without the syrup, but with it, you’ve gained a taste of heaven!
This amazing recipe is courtesy of Eating Well magazine.

Stirring in the syrup

Roasted Parsnip Soup
Makes 6 servings, generous 1 cup each
ACTIVE TIME: …read more

Delicious delicious vindaloo sauce! The spicy tomato sauce described below can be used with chicken, pork, and lamb as well as with vegetables. We particularly love it with just vegetables, though, and as one of our vegetarian meals for the week, we don’t even miss the meat!If you do decide to add meat to the dish, you can add a cinnamon stick
If you’ve done once a week food preparation, this meal will go together really quickly, but it needs to simmer for a long time in a crock pot to be its best. It’s a great make-ahead …read more

This isn’t fast food. This is for when you want to impress! It is, however, easy food
For once, I followed the directions pretty much exactly: my only substitution was to use real cheese instead of low fat. I also mixed cheddar and parmesan. But besides that, I did follow the directions. Oh, and I used quite a bit more fresh tarragon than called for.
I really like tarragon!
Savory Carrot & Tarragon Tart
Courtesy of Eating Well magazine
Crust
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried
1/2 teaspoon salt
4 …read more