ARC Jiffy Meals/Cleaning

ARC JIFFY THREE MEALS @ A Time © 5/20/07

Supplies Needed:
Three Pyrex (Large, Medium, Small) Bowl Sets that can be put in freezer/microwave;
Large, Medium, Small Stainless Steel Bowls, Freezer tape/marking pen.

Cooking Equipment Needed:
Three Large Pots; One Large Skillet; Two Large Baking Casserole Dishes;
Calendar; Soup Ladle; Fry Turner; Large Wooden Spoon; Large Stirring Hole Spoon;
Small & Large Basting Brush; Wisk; Spatula; Aluminum Foil; Large Baking Roaster.

Cooking Spices To Have In Cupboard:
Salt, Pepper, Garlic Salt, Garlic Powder, Chili Powder, Ginger,
Italian Seasonings, Sweet Basil, Onion Flakes, Paprika,
Chicken and Beef Bullion Cubes, Sauce & Gravy Flour,
Extra Virgin Olive, Peanut & Vegetable Oil, Red Wine Vinegar, Soy & BBQ Sauce,
Italian Bread Crumbs & Grated Parmesan Cheese.
Wheat Bread Best: Wheat Macaroni, Rice Better (takes little longer to cook).

Eating: Small Proportion Every Two Hours: Almonds/Popcorn Good Snacks.
Fresh Fruit: Cut up one small pieces daily…vary apple, pear, peach, nectarine, banana.
Vegetables: Cut up three small pieces daily…vary carrots, celery, broccoli, zucchini….
Water: Drink 2 hours. Schedule: Cooking/Cleaning/Grooming same day each week.

Exercise: Walking Best…5 minutes…build up 5 at a time (goal park); dance thru house.

Learn secret of pairing: do what you love one hour/pair it with other half-hour…
And Working To Uplifting Music…Marching Band Tape/Show Tunes

House Cleaning Hints: Can be done between cooking, one room at a time: kitchen, place mats in dryer on air, sweep floor, put mats back (clean lint after every use); go room to room; ammonia in small bucket: use terry cloth towel, go room to room/wash fingerprint areas: doorknobs, phone, computer, counter tops, cupboards, finish with sinks, toilets; vacuum; Windex mirrors with paper towels, use same towels to dust, & or Lemon Oil. Damp Mop Floors.


Three Hamburg Meals: Cook/Use All Week and or Freeze
Hamburg Spaghetti Sauce
Stroganoff
Chili
Extra Virgin Olive Oil
Three pounds high quality Hamburg
One pound Italian Sweet Sausage
Three Large White Onions
Three Cloves Garlic
One Large Can Each Italian: Diced Tomatoes, Tomato Paste, Stewed Tomatoes
Two Large Cans Kidney Beans (can use pinto beans if soaked overnight w/water).
One Small Can Mushrooms
One Small Pepper Each: Green, Yellow, Red
Three Eggs
One Cup Italian Bread Crumbs
One Cup Italian Parmesan Grated Cheese
Three Beef Bullion Cubes
Seasonings: Salt/Pepper; 1 Teaspoon Each: Italian, Sweet Basil, Chili Powder
Wheat or White: Macaroni, Noodles, Rice
Grated Cheddar Cheese

Coat lightly 3 pots and skillet with olive oil with pastry brush (store brush plastic bag).
Put Diced Tomatoes, Tomato Paste with three cans of water each in one pot for sauce.
Put Stewed Tomatoes and Beans with one can of water each in second pot for chili.
Put three beef bullion cubes in third pot with mushrooms - fill ½ way with water.
Turns pots on very low simmer.
Salt/pepper each pot lightly.
Cut up sausage in small bite size pieces, brown in skillet on low flame.
Add Italian Seasoning/Sweet Basil to Sauce.
Add Chili Powder to Chili Pot.

In large stainless steel bowl Wisk three eggs.
Add Hamburg.
Add one cup breadcrumbs.
Add one cup grated cheese.
Add salt/pepper.
Mix thoroughly with hands, add dash warm water - continue mixing until bowl cleaned.

Put sausage in sauce pot.
Add a little more oil to skillet.

Brown Hamburg on low - breaking up into small pieces with wooden spoon.
Add one third of cooked Hamburg to each pot; stir with wooden spoon.
Add a little more olive oil to skillet.

Peel and cut up three onions into small pieces; sauté in skillet.
Peel and cut up three cloves of garlic - add to onions.
When golden brown, add one third of onions/garlic to each pot.

Add a little more oil to skillet.
Cut up peppers - add to skillet - sauté - add to chili.

Sauce and chili should have pots filled 2/3 - stroganoff one half
Simmer for one hour all three pots stirring every fifteen minutes; done.

Cool down; put in glass bowl containers - mark with tape name/date.

Sauce served over macaroni (salt water/box directions) garnish (if desired) grated cheese.
Chili served over rice (salt water) garnish (if desired) grated cheddar cheese.
Stroganoff (if desired thicken with Gravy flour),
served over noodles (salt water/box directions), garnished with sour cream.


Three Chicken Meals: Cook/Use All Week and/or Freeze
Chicken Soup
Chicken Stir Fry
Chicken Casserole
Whole Large Chicken
9 large celery with leaves
9 large carrots
3 large white onions
3 large cloves garlic
1 can stewed tomatoes
1 large pepper each: green, yellow, red
1 frozen package peas
1 frozen package broccoli
1 frozen package green beans
9 chicken bullion cubes
1 can condensed chicken mushroom soup
Two Cups Rice/One Small Box Noodles
One Can Dry Chicken Chow Mien Garnish Noodles
Salt/Pepper…Ginger Seasoning…Soy Sauce

Whole Chicken in Large Pot with Salt; soak fifteen minutes; discard water.

Fill large pot with water; add salt; bring to boil.
Put Chicken in Boiling Water - reduce to low simmer.

Clean carrots, celery (wash thoroughly, cut ends of carrots/peel if desired).
Cut up onion, celery, garlic, carrots - put in calendar.
Skim white foam off chicken w/soup utensil.
Lower gas to simmer.

Add salt/pepper - vegetables - one can Italian stewed tomatoes with one can water.
Simmer one hour.

Cut up onion, celery, garlic, carrots - put 1/3 soup; 1/3 casserole;
1/3 glass bowl covered in refrigerator.
Stir soup every once in awhile: breaking up tomato.

Remove chicken into calendar - let cool - keep soup on simmer.
Put wings and small parts back into the pot (or store innards separately).

When cooled, pull chicken off/will fall off bones - tear white meat in small pieces - put in glass bowl marinated in soy sauce and ginger; put in refrigerator.

Tear dark meat, add to casserole baking dish, add one can chicken soup with one can water, stir…top with parmesan ; bake covered w/aluminum foil one hour at 350.

Raise soup to high, put one cup of rice in: boil one minute with cover on. Turn soup off.

If doing stir fry that night; pot of water to boil for rice…salt in water…
add one cup of rice, (white: boil 20 minutes/wheat takes longer)…
colander …little cold water to rinse pot, add over rice…drain.

Skillet with peanut or vegetable oil; medium high flame - add vegetables
(from refrigerator) - stir - cook three minutes - add chicken - add almonds - stir - sprinkle ginger - add a little more soy sauce.

Serve over rice; garnish with oriental dry noodles.

Soup ready to eat in half hour.

Put balance in glass containers, mark: refrigerator and/or freeze.

Cook noodles in salted boiling water three minutes less than package directions.
Drain…Serve with baked casserole



Three Pork Meals: Cook/Use All Week and/or Freeze
Pork & Beans
Pork Potato Casserole
Pork Stew

Nine pounds of lean spareribs (can use pork roast cut up)

Small bag red potatoes
Three large white onions
Three cloves garlic
Six large carrots
Six large celery
Two Cans Stewed Tomatoes
Two Cans Cheddar Cheese Soup

One bag pinto beans (soak night before in large pot of water) drain next day
Boil large pot of water with salt; add beans - lower gas to simmer.
Boil large pot of water with salt for stew.

Scrub potatoes…add to water in stew pot - lower gas to simmer.

Put spareribs in large roasting pan lined with aluminum foil…350 degrees one hour.
Scrub carrots/celery…cut off ends (peel carrots if desired); cut up small pieces.
Peel onion/garlic…cut up.

Add one can stewed tomatoes to water with beans.
Remove potatoes; cut in quarters; put ¾ in stew pot, ¼ in casserole baking dish.

In stew pot, add one can stewed tomatoes, 1/3 onions, carrots, celery;
simmer one hour stirring every fifteen minutes; done.

Take spareribs out of oven; remove one third and put in pot with potatoes/tomatoes;
1/3 in large glass casserole baking dish.
Add one can stewed tomatoes to roaster with spareribs; add beans with water;
Add one third onions/garlic (carrots & celery if desired); or add to stew;
continue roasting one more hour at 325 covered.

Put one third celery, carrots, onions, garlic in casserole dish.
Stir in cheddar cheese soup; salt/pepper;
put in oven covered w/aluminum foil 1 hour 350; done.



Three Beef Meals: Cook/Use All Week and/or Freeze
Broccoli Beef Stir Fry with Noodles
BBQ Beef with Baked Potatoes, Green Beans, Carrots
Beef Stew


Nine Pounds of Beef (can use roast, stewing beef, round steak)
One Bunch of Broccolis
Nine Carrots
Nine Potatoes
Three Stalks Celery
Two Cans Stewed Tomatoes
Three Large White Onions
Three Large Cloves Garlic
One large jar BBQ Hickory Flavor Sauce
One Cup Oriental Noodles
One Each Pepper: Red, Yellow, Green
Salt/Pepper - Ginger
Four beef bullion cubes
Peanut Oil/Almonds
Can Chow Mien Noodles

Cut Beef In Small Pieces.

Coat One Large Cooking Pots, Roasting Pan and Skillet with Oil (using pastry brush).

Fry meat in skillet.

Wash carrots, cut off ends (peel if desired), cut in small pieces.
Wash celery, cut in small pieces.
Wash potatoes (peel if desired), cut in small pieces.

Peel and cut onions/garlic in small pieces.
Peel peppers, cut up slim pieces.

Remove one third beef, put in small stainless steel bowl, marinate teriyaki sauce.
Remove one third beef, line bottom of roaster with aluminum foil; put in roaster.
Remove one third beef, put in stew cooking pot.

To stew, add two cans stewed tomatoes with two cans water.
Add two thirds potatoes, carrots, celery, to stew.
Add one third potatoes to roaster.
Add one third onions/garlic to stew; one third to roaster.

Cover with BBQ and bake 350 degrees covered one hour.

In skillet, add peanut oil; fry broccoli, pepper, onions, carrots, celery medium high heat
3 minutes; add meat/almonds - serve over noodles (cooked to package directions).



Three Fish Meals: Cook/Use All Week and/or Freeze
Pan Fry Fish ; Macaroni & Cheese; Tomato Salad
Fish Tacos with Refried Beans, Spanish Rice
Breaded Fish, Noodles Alfredo, Green Salad

One pound Salmon
Two pounds Boneless Cod

One Egg
One Half Cup Bread Crumbs
One Cup Italian Grated Parmesan Cheese
One box elbow macaroni
One box fettuccini noodles
One Cup Rice
One Can Cheddar Cheese Soup
One Cup Sour Cream
One Half Cube Butter
One Cup Parmesan Cheese
One Can Refried Beans
One Package Enchilada Corn (maize) tortilla

Fresh Romaine Lettuce
One Iceberg Lettuce
One Cucumber
Three Tomatoes
One Small Red Onion
Sweet Basil
Salt/Pepper
Cedar Cheese Grated

Cut two cleaned tomatoes in small pieces…put in small stainless steel bowl.
Slice one tomato in thin small pieces for tacos.

Peel red onion, cut in slivers…put one third in tomatoes.
Put one third in salad bowl.
Put one third aside for tacos.

Coat tomatoes olive oil; lightly season salt, sweet basil; stir; put in refrigerator.
Tear Cleaned Romaine and Iceberg Lettuce small pieces, put in large stainless steel bowl.
Take a few leafs, cut in small think slices, put aside for tacos.

Peel cucumber, cut in small pieces, put in with lettuce.
Lightly coat with olive oil, salt and pepper; toss. Add touch of garlic salt, toss.
Add red wine vinegar, toss.

Large pot of water: add salt; boil; cook elbow macaroni two minutes below time.
Drain in calendar rinsed with little cold water.

Stir in Cheddar Cheese Soup/Cook Two minutes.

Cook noodles or fettuccine according to package directions.

Heat butter and cream in saucepan until butter is melted.

Remove from heat.

Add 1 cup Parmesan cheese, salt/pepper; stir until sauce blended & fairly smooth.
Add to drained noodles and toss until they are well coated.
Sprinkle with remaining cheese.

Cut Fresh Cod in Small Pieces.

In Small Bowl Wisk One Egg.
In Small Bowl Stir ¼ cup grated cheese & ½ cup bread crumbs; lightly salt/pepper.
Little Olive Oil in Skillet.

Fry Salmon…should be about three minutes each side…should be white/flaky-done.
Remove Salmon.

Add a little more olive oil to skillet.

Dip cod in egg, than coat in bread crumb/cheese mix.

Fry in skillet about three minutes each side.

Remove…half for fish dinner with fettuccine/half mixture in fish tacos.

Spanish Rice: In same skillet, add a little oil, sauté one cup rice.
Add can stewed tomatoes, one can water, cover and simmer 20 min or ‘til done.

Heat in saucepan with a little water refried beans.

In skillet w/little oil, fry tortillas one at a time…remove and drain on paper towel.

Assemble tortillas with fish, lettuce, tomato, onion…garnish cheese/taco sauce.

Note: Stew can be made with beef, pork, chicken, or Fish.


Beef Rib Recipe can be substituted with Pork or Chicken.

Fish Tacos can be substituted with Pork, Chicken or Beef.

Spaghetti Sauce Variety: add beef, pork and or make alone with Chicken.

Bean Dish Variety: Soak beans like Lentils, Split Peas overnight…Rinse, Put in Pot
with Salted Boiled Water for soup; add Can Stewed Tomatoes, Sautéed Onions, Salt/Pepper:

Meat Bones; you can substitute macaroni for rice in soup like dishes.


German Potato Salad (make like salad/mix potatoes/seasonings-add boiled eggs (boil eggs exactly ten minutes/remove…cool, run under cold water & peel); then add wine vinegar, toss…sprinkle with Paprika.

Garlic Bread: French Sourdough/cut lengthwise down middle,
Butter Both Sides, Sprinkle with Garlic Powder, Paprika, Broil 1 minute



House Chores: After cleaning (make sure you clean lint tray after each round of rugs); put load of whites in with tiny bit of bleach/detergent…let soak half hour, run…then do coloreds…save on electricity/gas…run dryer a few minutes…remove items that dry easily, shirts, pants, etc. and hang immediately rack near washer, or knobs, or outside hook…press with hands color/seams…eliminates ironing. Wash delicates by hand…wring lightly, wrap in clean towel, put in dryer for a minute, hang. Clean filter every time you open dryer…saves energy. Wash pillow cases weekly, sheets monthly, hang towel after bath to reuse (it’s clean), wash weekly. Turn off lights room to room when done. Shut down computer/printer at night. Keep primary light on kitchen at night for security; flashlight and cell phone by bed; candles/matches stored in cupboard with portable radio; first aid kit; stored water, canned goods, can opener, other essentials.###