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

Sharing at:

http://betweennapsontheporch.net

http://frenchcountrycottage.blogspot.com

http://thetablescaper.blogspot.com

Black Currant Heaven: Ribena

Greetings, HWYD Friends!

We'd like to introduce you to a product we'll be using this week in our HWYD recipes: Ribena. We are not paid or connected to Ribena or any of their affiliate companies in any way. We just love the stuff. Like them on FB here!

blog.ribena.co.uk 

It is a black currant concentrate made in the U.K. In our house, we most commonly mix it with water over ice. The kids love it. It has plenty of vitamin C, and we've discovered that it is more and more commonly available in the U.S. If your local Kroger or Publix or Whole Foods doesn't carry it, ask them to start ordering it; they will. But make sure you check in the international foods section, first. You just might be surprised that it's sitting there. The standard available bottle size is about $8.00, but it lasts a long time because it's a concentrate. Unless your kids really love it. 

You can also order it from the British Food Depot. When we order it online, we typically buy it in bulk, purchasing the 3-pack of the 600ml bottles. You'll notice the Ribena brand has lots of other fruit and juice related products. You can see even more on their site. There are lots of recipes there and on the web using Ribena from smoothies to cocktails to muffins to sauces. We'll be introducing some our creations on the HWYD Big Dish 2 blog later this week.

While our cooking site focuses on recipes, we loved this idea on the Ribena blog site for using it in a bird feeder. The Ribena Flickr photostream shows some really fun pictures of children touring the Ribena farms participating in this project.

Find some Ribena this week. You'll be using it this weekend!

Happy Cooking!

Andrea and Steve

Sharing at:
http://betweennapsontheporch.net
http://frenchcountrycottage.blogspot.com
http://thetablescaper.blogspot.com

Big Dish 1: Super Shortcut Chicken and Broth

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 Super Shortcut Chicken and Broth

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 1:

Day 1
Breakfast: Spinach, cheese, and tomato omelet, vanilla yogurt
Lunch: Tuna salad and baby spinach sandwich on whole wheat, strawberry and grape cup with orange fruit cream
Dinner: Chicken tortillas, HWYD spiced black beans, rice, homemade salsa

Day 2
Breakfast: Cinnamon toast, blueberries, and cubed cheese
Lunch: Easy-peasy spinach and cheese soufflé, fresh carrots, fresh broccoli, fresh celery
Dinner: Chicken pasta in homemade marinara, mixed greens in Italian dressing

Day 3
Breakfast: Buttered and toasted English muffin, cream cheese, banana and blueberries
Lunch: Sausage and cheese quiche, HWYD spiced black beans and rice
Dinner: Homemade chicken noodle soup, broccoli salad

Day 4
Breakfast: Breakfast tortilla with eggs and HWYD spiced black beans, homemade salsa
Lunch: Chicken salad, blueberries and grapes with orange fruit cream, French chilled rice mold
Dinner: HWYD heavenly pork tenderloin, lima beans, buttered agave sautéed carrots, pasta salad

Day 5
Breakfast: Boiled egg, oatmeal with cinnamon, sugar, and banana
Lunch: Homemade pork tenderloin vegetable soup, easy-peasy spinach and cheese soufflé
Dinner: Tuna croquettes, corn, rice, and mixed green salad with strawberries

Day 6
Breakfast: Pork tenderloin and HWYD spiced black bean omelet, vanilla yogurt with fresh strawberries
Lunch: Rice-stuffed chilled tomato, mixed greens, buttered and toasted English muffin with cream cheese
Dinner: Chicken and broccoli sauté, French chilled rice mold, corn, lima beans

Day 7

Breakfast: Sausage, cheddar, and mozzarella quiche, grapes, vanilla yogurt
Lunch: Chicken salad with mixed greens, deviled eggs, blueberries with orange fruit cream
Dinner: Pork tetrazzini, buttered agave sautéed carrots, broccoli salad

Ingredients:

200$-or-Less Grocery List

3 deli roast chickens - already cooked - the small ones like they have near the check out at the grocery store

3 small or one large pork tenderloin, unspiced

1 box of pre-cooked sausage patties (in microwave pouches)

3 dozen eggs

1 large family size bag of mixed salad greens, your preference

1 10-16 oz size bag of fresh baby spinach

4 bunches of broccoli

8 medium tomatoes

1 family size bag of carrots

1 bunch cilantro
2 peppers, any color of your preference (red, green, yellow, or orange)

2 white onions

1 purple onion

1 bunch of grapes
3 containers of strawberries

1-2 container(s) of blueberries

1 bunch of bananas

10 individual vanilla yogurts

4 bags of cubed cheese of your choice

1 10 oz package of cream cheese

1 bottle of Italian dressing

1 bottle agave maple syrup

*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 large box of raisins

3-4 large cans of white albacore tuna in water

1-3 can(s) of tomato sauce

4 cans black beans

4 cans of corn

6 small cans of lima beans

1 large boxes of instant rice (10 packs)

1 box of pasta noodles (vermicelli, spaghetti, angel hair, etc.)
1 box of fusilli noodles
1 box instant oatmeal breakfast packs
1 loaf of whole wheat bread
2 bags of English muffins
1 family pack of flour tortillas (about 10-20)

1 small jar of marshmallow creme

1 carton of orange juice

2 frozen 9" pastry shells 

*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

milk
mayonnaise

sugar

flour

cream of tartar

butter

cinnamon

dry mustard

bay leaves

salt

pepper

garlic salt

cumin

rosemary
basil

onion salt

butter
olive oil
vinegar

Prep Day in Ten Steps:

Step 1 - Store the chicken and prepare the broth

Remove the meat from roast chickens and store in a vacuum container, like Tupperware. Add one or more of the carcasses to 2-3 pots and fill with water. Heat until boiling. Add 2-3 bay leaves, garlic salt, onion salt, regular salt and pepper, and whatever else you like. Maybe a cube of butter. Reduce heat and leave simmering uncovered for an hour or so. Taste the broth. Add whatever you think it needs. Once you are satisfied with the taste, removed the carcasses, and fill the remaining room in the pot with more water. Heat again to boiling. Taste and add necessary spices again. Turn off the stove and let cool. Once cool, refrigerate for at least an hour. The entire process will take a few hours. You have plenty of time to complete the other steps.

Step 2 - Get ready for boiled and deviled eggs

Boil some 6-8 eggs, depending on how much people in your house like them. Let them boil while you complete step 3.

Step 3 - Whip up the orange fruit cream

Mix the small jar of marshmallow creme with about 3 oz. of the cream cheese. Add a splash of orange juice. Mix with a hand blender. Store in the refrigerator when fully blended. Clean your blender.

Step 4 - Spice up your black beans
Microwave two of your sausage patties. Open all four cans of black beans. Heat to a boil. Chop the sausage patties fine and add to black beans. You probably won't need salt or pepper for the beans, but do add a pinch of cumin to enhance the spicy flavor. Taste-test. Let boil a few minutes after the sausage is stirred in. If the beans seem to dry out all, add a tablespoon or water or two. Turn off the heat and let cool.

Step 5 - Time for tuna salad
Wash all of your celery. Chop up 2-3 stalks into bite size pieces and store. Dice the remainder. Open all of the tuna and drain. Empty cans into a bowl and add enough mayonnaise to make the tuna stick together well. Add salt and pepper to taste. You may want to add a handful of diced chopped celery. Mix with a blender at low speed. Store in the refrigerator. You're probably ready to chill the chicken broth and the boiled eggs, too. Reserve a half a cup of diced celery on the counter, and put the rest in the refrigerator.

Step 6 - Rejoice in your fresh salsa
Chop up 3 of your tomatoes, a third of a white onion, about half of the leaves of your cilantro, a teaspoon of orange juice, a teaspoon of garlic powder, and salt and pepper to taste. Mix well and store in the refrigerator.

Step 7 - Carrot and celery preparation
Wash and peel all the carrots. Chop 2-3 in bite size pieces. Return all of the carrots to the refrigerator except one that you dice. Combine with the celery you have reserved. Time to put the black beans in the refrigerator and pull out one container of chicken broth.

Step 8 - Season your tenderloin
Take out all of your pork tenderloin. Rub it liberally with salt, pepper, dry mustard, garlic salt, onion salt. You can add sage and rosemary. You need to finish with a light dusting of cinnamon. The pork needs to be massaged and coated. When you are finished, place in the broth, place back in refrigerator. The pork should sit in there for at least a couple of hours, but it can stay there for a day or two.

Step 9 - Make your marinara
Sauté a shredded carrot and a finely diced celery stalk in 1/3 cup olive oil. Add 1/4 teaspoon of salt and 1/4 teaspoon of pepper, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of onion salt. Add three peeled and hand-crushed tomatoes, one can of tomato sauce, one bay leaf, and a half a teaspoon dried basil. Simmer until the sauce thickens, about an hour.

Step 10 - Broccoli salad, soufflés, and crudités
While the marinara is cooking, wash and chop up all of your broccoli. Take 4 cups of chopped broccoli aside, and store the remainder. Chop up a half of a red onion. Combine onion, broccoli, and a cup of raisins. In a small boil, combine 1/2 cup mayonnaise, 1 tablespoon vinegar, and 2 teaspoons sugar for the dressing. Pour over broccoli mixture and coat well. Store in the refrigerator. Don't forget to check on your marinara and store it as well.

Great job!

You are ready for the week!

Have a glass of wine and relax.

Finishing Touches:

Breakfasts

Spinach, cheese, and tomato omelet, vanilla yogurt
     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 washed baby spinach, one
     chopped tomato, and cubed cheese of your choice to one half of the omelet. With a spatula, slide
     the omelet out of the pan onto a plate, flipping the other half over the filling. Slice into quarters and serve
     with vanilla yogurt.

Cinnamon toast, blueberries, and cubed cheese
     Select eight pieces of bread, butter them, and sprinkle sugar and cinnamon on top. Broil in oven. Serve
     with blueberries and cubed cheese of your choice.

Breakfast tortilla with eggs and HWYD spiced black beans, homemade salsa
     Select four flour tortillas. Grease a skillet with butter or olive oil and warm the tortillas while in a separate
     bowl combing 4 eggs with milk, salt, and pepper. Remove tortillas, add more butter, and scramble the
     eggs. Add one cup of the HWYD spiced black beans and cubed cheese if desired. Place eggs inside
     each of the tortillas and wrap. Slice tortillas if necessary to serve a combination of adults and children.
     Serve with a side of homemade salsa.

Buttered and toasted English muffin, cream cheese, banana and blueberries
     No special instructions necessary.

Boiled egg, oatmeal with cinnamon, sugar, and banana
     No special instructions necessary.

Pork tenderloin and HWYD spiced black bean omelet, vanilla yogurt with fresh strawberries
     At some point during the week, you will sear the pork tenderloin and bake in a 400 degree oven until
     done. Depending on the size, this will probably take about an hour. When you have removed the meat
     and let it rest, you can slice it and store it. For this omelet you will chop and reheat about 8-10 ounces of
     the tenderloin adding it to your omelet mixture. 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 chopped tenderloin, one cup of spicy black beans, and cubed cheese of your
     choice to one half of the omelet. With a spatula, slide the omelet out of the pan onto a plate, flipping the
     other half over the filling. Slice into quarters. Wash and chop some fresh strawberries. Add to vanilla
     yogurt and serve on the side.

Sausage, cheddar, and mozzarella quiche, grapes, vanilla yogurt
    You can use the frozen 9" deep dish pastry shells or make your own. Microwave 8 pre-cooked sausage
     patties and chop fine. Distribute into the bottom of the two pastry shells. Top with 12-16 ounces of
     cubed cheese each. Combine 10 eggs and 1/2 cup milk. Distribute evenly. Bake at 325 degrees for
     about half an hour for each pie. Let cool and store in the refrigerator.

Lunches

Homemade pork tenderloin vegetable soup, easy-peasy spinach and corn soufflé
     At some point during the week, you will sear the pork tenderloin and bake in a 400 degree oven until
     done. Depending on the size, this will probably take about an hour. When you have removed the meat
     and let it rest, you can slice it and store it. Combine four cups of broth in a large pot on the stove. Add
     two cups chopped carrots, half of a white onion chopped, and a bay leaf. Heat to boiling and add 3
     small cans of lima beans and 2 cans of corn. Once boiling, simmer for 30 minutes. Add about 12
     ounces of pork tenderloin and cook for another 10 minutes. Salt, garlic salt, and pepper to taste. You
     can also add a can of tomato sauce if you prefer a thicker broth.

     While the soup is boiling, preheat the oven with a baking sheet in it to 425 degrees. Toast one piece of
     bread, remove, and powder into bread crumbs. Butter four 6" ramekins. Sauté crumbs in 1-2 tablesoons
     of butter. Wilt 6 ounces baby spinach to bread crumbs. Immediately set aside, cool, and coarsely chop.
     In a small saucepan, combine 2/3 cup milk, 2 tablespoons flour, and 1/4 teaspoon salt, and 1/8 teaspoon
     pepper. Whisk for about two minutes over medium heat until it boils and thickens. Remove to clean bowl
     and allow to rest for ten minutes. Add the spinach, 2 ounces of cheese, and 3 egg yolks. In a separate
     bowl, combine the remaining room-temperature 3 egg whites and a 1/4 teaspoon cream of tartar. Beat
     on high until rounded peaks form. Fold the egg white mixture into the spinach mixture in thirds. Reduce
     heat to 350 degrees. Spoon into ramekins and place on cookie sheet and bake for 20 minutes.

Tuna salad and baby spinach sandwich on whole wheat, strawberry and grape cup with orange fruit cream
     No special instructions necessary.

Easy-peasy spinach and cheese soufflé, fresh carrots, fresh broccoli, fresh celery
     Preheat the oven with a baking sheet in it to 425 degrees. Toast one piece of
     bread, remove, and powder into bread crumbs. Butter four 6" ramekins. Sauté crumbs in 1-2 tablesoons
     of butter. Wilt 6 ounces baby spinach to bread crumbs. Immediately set aside, cool, and coarsely chop.
     In a small saucepan, combine 2/3 cup milk, 2 tablespoons flour, and 1/4 teaspoon salt, and 1/8 teaspoon
     pepper. Whisk for about two minutes over medium heat until it boils and thickens. Remove to clean bowl
     and allow to rest for ten minutes. Add the spinach, 2 ounces of cheese, and 3 egg yolks. In a separate
     bowl, combine the remaining room-temperature 3 egg whites and a 1/4 teaspoon cream of tartar. Beat
     on high until rounded peaks form. Fold the egg white mixture into the spinach mixture in thirds. Reduce
     heat to 350 degrees. Spoon into ramekins and place on cookie sheet and bake for 20 minutes. Serve
     with fresh crudités of carrots, broccoli, and celery.

Sausage and cheese quiche, HWYD spiced black beans and rice
     You can use the frozen 9" deep dish pastry shells or make your own. Microwave 8 pre-cooked sausage
     patties and chop fine. Distribute into the bottom of the two pastry shells. Top with 12-16 ounces of
     cubed cheese each. Combine 10 eggs and 1/2 cup milk. Distribute evenly. Bake at 325 degrees for
     about half an hour for each pie. Let cool and store in the refrigerator. Serve with HWYD spiced black
     beans and instant rice.

Chicken salad, blueberries and grapes with orange fruit cream, French chilled rice mold
     The preparation for this is not hard, but both items required chilling, so you need to allow an hour or so.
     Cook two bags instant rice in salt and drain. Add 1/2 cup of chopped carrot and celery each. Add 1/4
     cup chopped white onion. Add 1/3 cup mayonnaise. Mix the mayonnaise, rice, and vegetables well. In a
     separate bowl, combine 1/3 cup olive oil, 2 tablespoons vinegar, 1 teaspoon or salt, and about 1/4
     teaspoon of pepper.  Stir into rice mixture. Press into mold or individual ramekins and chill. While the
     rice molds are firming up, combine two cups stored roast chicken with mayonnaise, salt, pepper,
     chopped grapes, and chopped walnuts or peanuts if you have them on hand. A dash of dry mustard is
     nice as well. Chill chicken salad. When rice mold is firm, serve a cup-size portion of rice with a half-cup
     size portion of chicken salad for one adult serving. Garnish with fruit and orange fruit cream.

Rice-stuffed chilled tomato, mixed greens, buttered and toasted English muffin with cream cheese
     The preparation for this is not hard, but the tomatoes will need chilling, so you need to allow an hour or
     so. Cook two bags instant rice in salt and drain. Scoop out the flesh of four firm tomatoes. Store the
     flesh for another recipe. Sprinkle the inside of the tomatoes with salt and pepper. Cook and cool one
     can of corn and add to the rice. Add 1/2 cup of chopped carrot and celery each. Addv1/4 cup chopped
     white onion. Add 1/3 cup mayonnaise. Mix the mayonnaise, rice, and vegetables well. In a separate
     bowl, combine 1/3 cup olive oil, 2 tablespoons vinegar, 1 teaspoon or salt, and about 1/4 teaspoon of
     pepper.  Stir into rice mixture. Press into tomato shells. Refrigerate for at least an hour. Serve with
     buttered and toasted English muffins.

Chicken salad with mixed greens, deviled eggs, blueberries with orange fruit cream
     Combine two cups stored roast chicken with mayonnaise, salt, pepper, chopped grapes, and chopped
     walnuts or peanuts if you have them on hand. A dash of dry mustard is nice as well. Chill chicken
     salad. Meanwhile, remove 2-4 boiled eggs from the refrigerator. Peel and slice in half. Scoop out the
     yolks. Combine with mayonnaise, salt, and pepper. Return to firm egg whites. Serve eggs and chicken
     on mixed greens with fruit and orange fruit cream on the side.

Dinners

Chicken tortillas, HWYD spiced black beans, rice, homemade salsa 
     Select four flour tortillas. Grease a skillet with butter or olive oil and warm the tortillas while reheating
     two cups of stored roast chicken in a skillet. Add two spiced black beans to skillet and cubed cheese
     until melted, if desired. Place chicken mixture inside each of the tortillas and wrap. Slice tortillas if
     necessary to serve a combination of adults and children. Serve with a side of homemade salsa.

Chicken pasta in homemade marinara, mixed greens in Italian dressing
     Measure, boil, and drain four servings of vermicelli, spaghetti, or any other pasta of your choice. Be sure
     to add salt and either butter or olive oil to the water. In a skillet, combine marinara sauce with 2-3 cups
     stored roast chicken. Add to pasta and serve with Italian salad.

Homemade chicken noodle soup, broccoli salad
     Combine four cups of broth in a large pot on the stove. Add two cups chopped carrots, half of a white
     onion chopped, and a bay leaf. Heat to boiling and add 1 small cans of lima beans and 1 cans of corn.
     Let boil for 30 minutes. After 20 minutes, add 4 servings of the pasta of your choice and about 8 ounces
     of stored roast chicken tenderloin and cook for another 10 minutes. Salt, garlic salt, and pepper to taste.
     You can also add a can of tomato sauce if you prefer a thicker broth. Serve with broccoli salad.

HWYD heavenly pork tenderloin, lima beans, buttered agave sautéed carrots, pasta salad
     At some point during the week, you will sear the pork tenderloin and bake in a 400 degree oven until
     done. Depending on the size, this will probably take about an hour. When you have removed the meat
     and let it rest, you can slice it and store it. It's best for this meal to serve it immediately, but it's really
     delicious and tender reheated, so no worries there. As for the carrots, combine a half a stick of butter
     and 1/4 cup agave maple syrup (or regular maple syrup) in a large sauce pan or skillet. Add 2-3 cups
     carrots chopped to a length of an inch or so. Add lid and simmer a half-hour until tender. In the
     meantime, boil 2-4 servings of pasta and cool, preferable corkscrew (fusilli) pasta.  Add enough Italian
     dressing to taste along with two chopped peppers, any color. Feta and olives are also good in this salad
     if you like them. Serve pork and pasta when carrots are ready.

Tuna croquettes, corn, rice, and mixed green salad with strawberries
     Take about 2 cups of the tuna salad and press it dry between paper towels if you have the time. Mix in 1
     egg. You can add some chopped celery or onion or additional seasonings if you want, but it's not
     necessary. Form 1/4 cup size tuna cakes out of your tuna mixture. Heat olive oil or butter in a skillet and
     sauté the tuna cakes until slightly browned. Serve with a mixed green salad with strawberries.

Chicken and broccoli sauté, French chilled rice mold, corn, lima beans
     The preparation for this is not hard, but both items required chilling, so you need to allow an hour or so.
     Cook two bags instant rice in salt and drain. Add 1/2 cup of chopped carrot and celery each. Add 1/4
     cup chopped white onion. Add 1/3 cup mayonnaise. Mix the mayonnaise, rice, and vegetables well. In a
     separate bowl, combine 1/3 cup olive oil, 2 tablespoons vinegar, 1 teaspoon or salt, and about 1/4
     teaspoon of pepper.  Stir into rice mixture. Press into mold or individual ramekins and chill. While the
     rice molds are firming up, heat two tablespoons of olive oil on the stove. Chop 1/4 white onion and sauté
     until translucent. Add 2 cups of chopped broccoli. When the broccoli is very green and starts to lose its
     firmness, add 2 cups of stored roast chicken. Heat one can of corn and two small cans of lima beans on
     the stove or in the microwave. Serve when the rice is firm.

Pork tetrazzini, buttered agave sautéed carrots, broccoli salad
     At some point during the week, you will sear the pork tenderloin and bake in a 400 degree oven until
     done. Depending on the size, this will probably take about an hour. When you have removed the meat
     and let it rest, you can slice it and store it. For this tetrazzini, you will use eight medallions. You need to
     prepare about 8 ounces of pasta, vermicelli, spaghetti, angel hair, etc. Coat fully with butter. As for the
     carrots, combine a half a stick of butter and 1/4 cup agave maple syrup (or regular maple syrup) in a
     large sauce pan or skillet. Add 2-3 cups carrots chopped to a length of an inch or so. Add lid and
     simmer a half-hour until tender. Returning to the tetrazzini, melt 2 tablespoons of butter in a saucepan.
     Stir in 2-3 tablespoons of flour, a cup of your reserve chicken broth in the refrigerator, and 1 cup of
     milk. Reheat pork medallions in the sauce. Add 4 tablespoons of cheese of your choice, though we
     recommend parmesan. Add salt and pepper to taste. Plate the noodles and top with the medallions and
     sauce. Serve the pork and carrots with a side of broccoli salad.


Happy Cooking!

Andrea and Steve

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