Big Dish 2: Beef and Mozzarella Macaroni Stroganoff

Greetings, HWYD Friends!

As promised in our introductory post, we plan on sharing with you our many HWYD Big Dish recipes. As a refresher each week, we'll remind you of how our HWYD Big Dish system works:

Every week, we have an HWYD Big Dish. That dish is THE dish we build around for the week. We use it one of three ways:

1. We actually just make a large portion of a HWYD Big Dish that we rework throughout the week, adding gourmet twists that make it practically unrecognizable from one meal to the next, or...
2. We make a HWYD Big Dish that morphs into different phases throughout the week. A chicken for a  meal which becomes a broth which makes a tomato soup which creates a sauce, or...
3. We make HWYD Big Dish components that come together in different ways throughout the week leading to the main attraction.

HWYD Big Dish System Goals:

• There is only 1 main day of preparation for the week with no more than 10 steps. 
• The grocery list will be at or under $200 for all meals for all members of the household for the week.
• The meals are better tasting and better for you than going out to eat. 
• So, you save time, money, calories and eat better!

The HWYD Big Dish Recipe of the Week is: 

HWYD Beef & Mozzarella Macaroni Stroganoff

Rating:
Easy

Meals:
7 Breakfasts
7 Lunches
7 Dinners

Portions for 7 Days: 
4 adults, or
3 adults and 2 children, or
2 adults and 4 children

Bottom Line:
21 meals for 4 adults = 84 meals = $2.38/meal
21 meals for 3 adults and 2 children = 105 meals = $1.90/meal
21 meals for 2 adults and 4 children = 126 meals = $1.59/meal

The prep day makes these meals fully interchangeable. 

Feel free to mix things up!
This menu is just a sample so you can preview the meals for the week.

Sample Menus for HWYD Big Dish 2:

Day 1
Breakfast: Soft-boiled eggs and soldiers, mango
Lunch: Caesar bacon and potato layered salad, watermelon 
Dinner: Beef and mozzarella macaroni stroganoff, asparagus, marinated mandarin oranges

Day 2
Breakfast: Ribena pancakes with black currant syrup, grits, mango
Lunch: Grilled turkey and mozzarella sandwich with chocolate barbecue sauce, pineapple and kiwi
Dinner: Oriental shrimp and bacon wraps, squash casserole, Ribena muffins

Day 3
Breakfast: Corn and asparagus omelet, buttered toast
Lunch: Beef and mozzarella tarts, mango with homemade almond whipped cream
Dinner: Spicy shrimp and corn chowder, tortilla chips, homemade guacamole

Day 4
Breakfast: Chocolate scone, homemade almond whipped cream, marinated mandarin oranges
Lunch: Turkey wraps with chocolate barbecue sauce, tortilla chips with homemade guacamole, pineapple
Dinner: Cocktail shrimp, corn cakes, Caesar bacon and potato layered salad

Day 5
Breakfast: Ribena muffins, marinated mandarin oranges
Lunch: Asparagus and shrimp quiche, mango
Dinner: Beef and mozzarella samosas with chocolate barbecue sauce, Caesar bacon and potato layered salad, kiwi

Day 6
Breakfast: Breakfast pizza, pineapple and kiwi
Lunch: Oriental shrimp salad with marinated mandarin oranges, watermelon
Dinner: Ode-to-The-Velvet-Elvis beef soup, asparagus, bacon, and mozzarella quesadilla

Day 7

Breakfast: Pineapple fruit crumble with with Ribena glaze, watermelon
Lunch: Shrimp and grits, mango, kiwi
Dinner: Beef and mozzarella macaroni bake, squash casserole, and asparagus

Ingredients:

200$-or-Less Grocery List

6-7 lbs ground beef
1 small pre-cooked, pre-sliced turkey (8-10 servings)
2 large trays frozen cocktail shrimp (60 shrimp) ready to serve
6 lemons

3-4 yellow squash

1 red pepper

1 small bunch green onions

4 kiwi

1 whole pineapple

1 whole watermelon

4 bunches of asparagus

7 lbs Idaho potatoes

2 ripe avocados

4 packs of bacon slices

4 white onions

1 bunch parsley

10 mangoes

1 bag mixed greens

8 small cans of mandarin oranges in water or juice (not syrup)

1 can Italian cut green beans

1 can stewed tomatoes

2 cans of corn

1 can cream corn

3 cans cream of mushroom soup

1 box tomato sauce (33+ oz)

1 small bottle of pizza sauce

1 bottle of ketchup

1 bottle of syrup (We like agave maple syrup.)

2 boxes macaroni noodles

1 large bag of tortilla chips

1 box Ritz crackers

1 box of butter-flavored instant grit packages

1 small package of semi-sweet chocolate chips

parchment paper

2 loaves of bread

1 small package of flour tortillas

1 package phyllo dough

1 tube of frozen biscuits

3 dozen eggs

2 16 oz packages shredded mozzarella
1 16 oz package shredded cheddar
1 16 oz package shredded parmesan
1 container heavy whipping cream
1 bottle Ribena black currant concentrate

*You can order this off of the internet if you don't have a store nearby. It's a wonderful product, and we recommend buying in bulk.

1 frozen 9" pastry shell

*I make my own pastry with an oil pastry recipe. If you prefer, you can skip the frozen pastry shells and make your own using any number of easy online recipes.

Things you may already have on hand

vegetable oil
Worcestershire sauce
Tabasco sauce
cider vinegar
sugar
brown sugar
flour 
baking powder
baking soda
salt
pepper
powdered sugar
baking powder
garlic salt
onion powder
cocoa powder
dry mustard
chili powder
ginger powder
ground cayenne pepper
coffee, any kind
honey
butter
almond extract
milk
teriyaki sauce

Prep Day in Ten Steps:

Step 1 - Peel and boil all of the potatoes

Reserve 8 cups of the potato water. Slice 6 lbs of the potatoes. Set aside. Chop the other pound. Place the chopped pound of potatoes in the water, let cool, and store in the refrigerator. This takes a while. Move on to steps 2 and 3 while you are waiting on the long boil and cooling.

Step 2 - Brown the meat

Brown all of the hamburger meat and fry three packs of the bacon. Drain it all. Put the bacon aside and store all but seven pieces in the refrigerator when cool. You'll need the seven pieces for Step 4. Return the hamburger meat to stove and add enough tomato sauce to give the consistency of chili - probably the whole box. Add garlic salt, onion powder, salt, and black pepper to taste. Divide into sixths. Store in the refrigerator when cool.

Step 3 - Whip up your homemade almond cream

Pour the heavy cream into a bowl. Beat until it starts to actually look like whip cream - think cool whip. Don't keep going to long when you get to that stage - you may end up with something more like butter. When the cream is whipped, add a cup of powdered sugar and a teaspoon of almond extract. Adjust either quantity to suit your taste. Store in the refrigerator. 

Step 4 - Combine the layers
First, in the largest bowl you have, combine 2/3 cup oil, 1/3 cup parmesan cheese, 1/3 cup lemon juice, 1 1/2 tablespoons Worcestershire sauce, 1/2 teaspoon pepper, and 1 1/3 teaspoon salt. Mix well. In the mean time, dice one white onion, 2/3 cup fresh parsley, and 7 bacon slices in a food processor or by hand. Add the diced mixture and the 6 lbs of potatoes to the dressing and toss well. Place in two casserole dishes, cover, and store in the refrigerator.

Step 5 - Bake your casserole
Chop up all of squash to about 4 cups and a white onion. Cook your squash and drain. Combine cooked squash, onion, 2 cans cream of mushroom soup. Melt 1/2 cup of butter, beat two eggs, and combine with squash mixture. Place in one or two casserole dishes. Crush enough Ritz crackers to equal one cup. Spread over top. Bake at 250 degrees until golden and bubbly - about 30 minutes. When done, remove let cool, and store in the refrigerator.

Step 6 - Dress the shrimp
Remove the tails from your cocktail shrimp and store in the refrigerator in a sealed container.

Step 7 - Time for the chocolate barbecue sauce
Melt 2 tablespoons butter in a pan. Stir in the following: 1/2 tablespoon onion powder, 1/3 teaspoon garlic salt, 1 oz semisweet chocolate morsels, 1 1/2 cups ketchup, 1/3 cup brown sugar, 1/4 cup brewed coffee,  2 tablespoons honey, 2 tablespoons cider vinegar, 2 tablespoons cocoa powder, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 2 teaspoons chili powder, 1 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. When thickens, store immediately in a sealed container in the refrigerator. Reheat to use.

Step 8 - Marinate your mandarins
Open, rinse, and drain all of your cans of mandarin oranges. Chop 2/3 cup green onion.  In a bowl, combine 1 cup vegetable oil, 4 tablespoons cider vinegar, 20 drops Tabasco sauce, 8 tablespoons sugar, 2 teaspoons salt, and 1/2 teaspoon black pepper. Toss oranges and green onion in dressing. Chill and store in the refrigerator. 

Step 9 - Boil and blanche
Cook all of the macaroni noodles according to the packages. Drain and store in the refrigerator. Meanwhile, select two bunches of asparagus. Trim and chop into small pieces - 1/3 inch or less. Blanch in boiled water. Remove before they get soggy - just a minute or two - as soon as it turns bright green. Return to icy cold water and store in the refrigerator. 

Step 10 - Chop your fruit
Chop your pineapple, mango, and kiwi into bite-size slices. Slice the watermelon into the traditional wedges. Store all fruit separately in the refrigerator.

Great job!

You are ready for the week!

Have a glass of wine and relax.

Finishing Touches:

Breakfasts

Soft-boiled eggs and soldiers, mango
     Bring cold water to a full boil on stove and then reduce to a simmer. Add eight eggs. Cook 
     for 5 minutes and remove. Run immediately under cold water. Place in egg cups or even
    salt cellars, two on a plate. Toast eight pieces of bread with no butter. Remove and slice 
    each piece into four strips for dipping into the eggs. Serve with mango.

Ribena pancakes with black currant syrup, grits, mango

     Combine 3/4 cup of milk with 2 tablespoons cider vinegar and set aside. In a mixing bowl, 

     combine 1 1/4 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon 

     baking soda, and 1/2 teaspoon salt. Whisk one egg into milk mixture. Add 1/4 cup Ribena 

     and 1 teaspoon vanilla. Add the dry ingredients mixture 1/3 cup at a time to the wet mixture 

     and continue to whisk. Coat skillet or pan with Crisco if you have it. Pour and cook on either 

     side until golden. For syrup, two parts maple syrup to on one part Ribena. Stir well. Prepare 

     4 packs of butter grits according to package adding additional butter, salt, and pepper to 

     taste. Serve with mango.

Corn and asparagus omelet, buttered toast

     In the microwave, heat 1/2 of chopped, blanched asparagus and 1/2 can of corn. Heat two 

     minutes. Select 4 eggs and combine milk, salt, and pepper as if you are making scrambled 

     eggs. In a large skillet, sauté butter. Pour the egg mixture in on medium-low heat. As if firms, 

     add the asparagus and corn mixture along with with a 1/2 cup parmesan cheese. With a 

     spatula, slide the omelet out of the pan onto a plate, flipping the other half over the 

     filling. Serve with buttered toast.

Chocolate scone, homemade almond whipped cream, marinated mandarin oranges

     In a mixing bowl, fully combine 1/8 cup cocoa powder, 1/4 cup sugar, 1 1/3 cup flour, 1 1/5 

     teaspoons baking powder, and 1/4 teaspoon salt. Cut in 3 tablespoons cold butter until the 

      mixture looks like cornmeal. Stir in 3/4 cups chocolate chips. In a separate bowl, whisk 1 

     egg and 1/4 cup milk. Slowly add to dry ingredients. Divide dough into two balls. Shape into 

     flattened circle about an inch thick. Cut into quarters. Place eight scones on a baking sheet 

     lined with parchment paper. Bake for approximately 12-15 minutes in a 400 degree oven.

Ribena muffins, marinated mandarin oranges

     Oil or line a cupcake pan/muffin tin. Whisk one egg, 1/4 cup vegetable oil,1/2 cup Ribena, 

     and 1/2 cup milk. Mix dry ingredients separately: 2 cups flour, 3 teaspoons baking powder, 

     1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger. You can add a cup of 

     chopped nuts or dried fruit at this point if you have anything on hand, such as walnuts or 

     dried cranberries. Add dry ingredients to the wet ones and fill each cup half full. Bake on 

     375 degrees about 25 minutes. Store half for later in the week. Serve with marinated 
     mandarin oranges.

Breakfast pizza, pineapple and kiwi

     Flatten each biscuit from frozen dough on a baking sheet lined with parchment paper. 

     Spoon pizza sauce and top with mozzarella cheese. Bake according to package for making 

     biscuits. Serve with chopped pineapple and kiwi.

Pineapple fruit crumble with with Ribena glaze, watermelon

     In a bowl, combine 1/4 cup sugar, 1 1/2 cup flower, 1/4 cup brown sugar, 1/2 teaspoon 

     ginger, and 1/2 cup slightly softened butter, and 1/4 cup Ribena. Mix well with your hands. 
     Place 2 cups chopped fresh pineapple in a buttered casserole dish. Pour the crumb mixture 
     over the pineapple. Bake for 30 minutes on 350 degrees. Serve warm with watermelon 
     slices.

Lunch

Caesar bacon and potato layered salad, watermelon

     No special instructions necessary.

Grilled turkey and mozzarella sandwich with chocolate barbecue sauce, pineapple and kiwi

     Butter a skillet and toast eight slices of bread, adding slices of turkey, shredded mozzarella, 

     and mixed greens. Serve with chocolate barbecue sauce, pineapple, and kiwi.

Beef and mozzarella tarts, mango with homemade almond whipped cream

     Take 12 slices of bread, remove crusts, and flatten. Butter well on one side. Pressed 

     buttered side into cupcake/muffin tin cups. Chop and sauté 1/2 cup chopped white onion 

     on stove. Add 1/6 of stored cooked ground beef mixture and add to onion. Once heated, 

     add one can mushroom soup and 2 teaspoons Worcestershire sauce. Stir in 2 cups of 

     shredded cheddar cheese. Fill bread cups with mixture. Bake in 350 degree oven about 

     half an hour. Serve with mango and homemade almond whipped cream.

     

Turkey wraps with chocolate barbecue sauce, tortilla chips with homemade guacamole, pineapple

     Butter a pan and heat the four tortillas on each side. Fill with cut up turkey, mixed greens, 

     and chocolate barbecue sauce. You can add mayonnaise if you have any on hand. Chop 

     1/4 cup white onion. Take two ripe avocados and cut in half. Remove pit and scrape the 

     meat from the skin. Loosely mix chopped onion into avocados, adding salt and pepper to 

     taste. Also, you can add 1-2  tablespoons chopped fresh cilantro if you have any. Serve 

     wraps and chips with guacamole and fresh pineapple. Store guacamole in airtight container 
     for later in the week.

Asparagus and shrimp quiche, mango

     You can use the frozen 9" deep dish pastry shell or make your own. Distribute the following 

     ingredients evenly across the bottom of the pie shell: one cup chopped blanched 

     asparagus, 16 cocktail shrimp, and 1 cup shredded parmesan. Combine 5 eggs and 

     1/4 cup milk. Pour over asparagus, shrimp, and cheese. Bake at 325 degrees for about 

     half an hour. Let cool and store in the refrigerator.

Oriental shrimp salad with marinated mandarin oranges, watermelon

     Take two cups of the marinated mandarin oranges and combine with 24-30 shrimp over 

     mixed greens. Serve with a slice of watermelon.

Shrimp and grits, mango, kiwi

     Prepare 4  packs of butter grits according to package adding additional butter, salt, and 

     pepper to taste. Sauté 24 shrimp in a pan of butter or oil with added seasonings such as 

     garlic salt, onion powder, salt, and pepper. Add 1/8 teaspoon cayenne pepper, 8 drops 

     Tabasco sauce and the juice of one lemon. Remove shrimp. Stir grits and 2/3 cup shredded 

     parmesan cheese into pan with drippings. Remove and plate, topping each plate with eight 

     shrimp. Serve with mango and kiwi.

Dinner

Beef and mozzarella macaroni stroganoff, asparagus, marinated mandarin oranges
     Take 2/6 (1/3) of the stored cooked ground beef mixture and heat on the stove or in the 
     microwave with 2 cups mozzarella cheese and 2 cups cooked macaroni noodles. Trim 
     one bundle of raw asparagus. Sauté or steam until green and just tender. Add butter, salt, 
     and pepper to taste. Add lemon juice if desired and increase pepper.  Serve beef and 
     mozzarella stroganoff and asparagus with marinated mandarin oranges.

Oriental shrimp and bacon wraps, squash casserole, Ribena muffins
     Remove 12 pieces of back, cut them in half with kitchen shears, and fry until they just start to 
     curl - half done. Remove from heat. While still warm, wrap 24 pieces of cocktail shrimp. Add 
     1/2 cup teriyaki sauce, 1 tablespoon garlic salt, and the juice of one lemon to the bacon 
     drippings, and place the bacon-wrapped shrimp seam-side down. Cook until the bacon is 
     done to your taste. For the muffins, oil or line a cupcake pan/muffin tin. Whisk one egg, 1/4 
     cup vegetable oil,1/2 cup Ribena, and 1/2 cup milk. Mix dry ingredients separately: 2 cups 
     flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon 
     ginger. You can add a cup of chopped nuts or dried fruit at this point if you have anything on 
     hand, such as walnuts or dried cranberries. Add dry ingredients to the wet ones and fill each 
     cup half full. Bake on 375 degrees about 25 minutes. Store half for later in the week. Serve 
     with warmed squash casserole.

Spicy shrimp and corn chowder, tortilla chips, homemade guacamole
     Sauté 1/4 cup chopped white onion and 1/3 cup green onion in butter. Remove 4 cooked 
     strips of bacon and the cut potatoes from the water you have stored in the refrigerator. Heat 
     one can of cream corn, one can of cream of mushroom soup, and three cups milk to 
     simmering in a large saucepan. Add the potatoes, 4 slices of crumbled bacon, the sautéed 
     onion, 8 drops Tabasco, 1/4 teaspoon cayenne pepper, 1 chopped red pepper. Bring to a 
     boil. Reduce and let simmer about 20 minutes. Stir frequently. You may have already made 
     your guacamole earlier in the week. In this case, remove and serve with tortilla chips and 
     soup. Otherwise, chop 1/4 cup white onion. Take two ripe avocados and cut in half. Remove 
     pit and scrape the meat from the skin. Loosely mix chopped onion into avocados, adding 
     salt and pepper to taste. Also, you can add 1-2  tablespoons chopped fresh cilantro if you 
     have any. Serve wraps and chips with guacamole and fresh pineapple. Store guacamole in 
     airtight container for later in the week if there's any left.

Cocktail shrimp, corn cakes, Caesar bacon and potato layered salad
     Combine 1 cup of milk with 2 tablespoons cider vinegar and set aside. In a mixing bowl, 

     combine 1 1/4 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon 

     baking soda, and 1/2 teaspoon salt. Whisk one egg into milk mixture. Add 1/2 can of 
     corn. Coat skillet or pan with Crisco if you have it. Pour and cook on either side until golden. 
     Serve with cocktail shrimp, sauce, and Caesar bacon and potato salad.

      

Beef and mozzarella samosas with chocolate barbecue sauce, Caesar bacon and potato layered salad, kiwi
     Remove 1/6 of the beef mixture from the refrigerator and warm over the stove. Add 1/4 cup 
     oil, 1/2 teaspoon cinnamon, 2 tablespoons chopped parsley, 1 teaspoon chili powder, 1 
     teaspoon ginger, and 2 teaspoons garlic salt. Remove from heat and chill for a half hour. 
     Heat one quart oil in a large pan for frying. Press one tablespoon of meat mixture in the 
     center of a phyllo sheet. Fold into triangles, wet your fingers, and press the edges together. 
     Fry in small batches until golden, 2-3 minutes. Drain and serve with a side of chocolate 
     barbecue sauce, Caesar bacon and potato layered salad, and fresh kiwi.
     

Ode-to-The-Velvet-Elvis beef soup, asparagus, bacon, and mozzarella quesadilla
     Remove 1/6 of the beef mixture from the refrigerator and warm over the stove. Add 4 cups 
     water, one can of corn, one can Italian cut green beans, and one can stewed tomatoes. 
     Heat to boiling. Add 2 cups cooked macaroni noodles. Meanwhile, butter a skillet and heat 
     four tortillas, filling with warmed blanched asparagus, crumbled bacon and mozzarella to 
     make two medium-sized quesadillas. Cut in half and serve with the Ode-to-The-Velvet-Elvis 
     beef soup. * The Velvet Elvis is a DELICIOUS burger restaurant in Milledgeville, GA. 
     And the soup is pretty good, too!

Beef and mozzarella macaroni bake, squash casserole, and asparagus
     Mix 1/6 of the stored cooked ground beef mixture with 2 cups cooked macaroni 
     noodles. You will want to warm this a little in the microwave. Press into a buttered casserole 
     dish and top with 1 cup crushed Ritz crackers and 1 cup mozzarella cheese. Bake until 
     bubbly in a 325 degree oven. Trim one bundle of raw asparagus. Sauté or steam until green 
     and just tender. Add butter, salt, and pepper to taste. Add lemon juice if desired and 
     increase pepper.  Serve with a side of squash casserole.

Happy Cooking!

Andrea and Steve

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