Food & Drink

3 meats, 7 meals: The recipes

3 meats, 7 meals: The recipes

In the Fall issue of in, Larisa Severson, a member of the in consulting committee, shared with readers how she likes to work on Sundays to prepare the bulk of the meals she will feed her family throughout the forthcoming week.

We published much of that information in this Fall issue, but we couldn’t include all of it. Below, you will find the full grocery list and the complete recipes.

To read the article in its entirety, find the article in the Fall issue, being distributed to the region this week.

The grocery list
will feed a family of four
2 whole chickens
1 lg porkloin
1 lb bacon
1 1/2 lbs ground venison (or ground beef)
bag of red potatoes
1 Caesar salad mix/kit
1 coleslaw mix
1 red onion
1 pkg green onion
1 medium onion
frozen peas
1 pkg Texas toast
2 pkgs hamburger buns
1 medium bag mozzarella cheese, shredded
1 medium bag Mexican cheese, shredded
2 BBQ sauce (Sweet Baby Ray’s)
1 coleslaw sauce
16 oz pork and beans
16 oz kidney beans
24 oz salsa
16 oz butter/Great Northern beans
15 oz can black beans
14.5 oz chopped Mexican tomatoes with jalapenos
can of corn
Rice-A-Roni
prepared pizza crusts
1 can spaghetti sauce
tortillas
brown sugar
ketchup
vinegar
Worchester sauce
soy sauce
teriyaki sauce
salt mustard
When all said and done, it should cost about $150, depending on the amount of groceries you have on hand.

The recipes
Note: This is a continuation of the story that ran in the Fall issue of in, so if you are unfamiliar with the article, you should read that first.

Chicken, potatoes and corn
This was the meal Larisa planned to eat that Sunday night.

She simply prepared one of the beer-can chickens on the grill, heated up a can of corn, and took the potatoes out of the oven when they were done.

She then preserved any leftovers for use in subsequent dishes.

Mexican lasagna
24 oz can of salsa (any flavor)
15 oz can of black beans, drained and rinsed
14.5 oz can chopped Mexican tomatoes with jalapenos
tortillas (Larisa used about 8 large ones)
1 to 2 cups cooked chicken – shredded or cubed, whatever you have on hand
Mexican cheese

Spray a 9×13 pan. Put down a layer of tortillas. Larisa likes to slice hers so it has a straight edge to match the side of the pan but that’s not necessary.

In a large mixing bowl, combine the black beans and tomatoes. Then, add in the chicken.

Pile about half of the mixture atop the tortillas. Then, top with a layer of cheese.

Place another layer of tortillas, and then top with the mixture, and top that again with the cheese.

Larisa does two layers, but said you can add a third. She likes to stop at two to preserve some space for the top to bubble up a bit.

If you’re making this on Sunday to eat later in the week, stop here, cover and refrigerate until desired.

When you’re ready, cook at 400 for about an hour.

“You’re cooking it to heat it through and the melt the cheese,” Larisa said.

BBQ pulled pork sandwiches

Take the prepared pork mixture, reheat it if desired, and put it on few buns. Plate with coleslaw and your potato chip of preference.

BBQ pizza

Larisa started with a pre-made pizza crust (her brand of choice is Mama Mary’s). She added a thin layer of BBQ sauce — the same variety used in the pork mixture — and then took the pork and spread it on top.

She topped that with sliced red onion and mozzarella cheese and cooked the pizza at 425 degrees for 10 to 12 minutes.

Pork chops

She plated the pork chops, already grilled and ready to go, and plated them with venison and beans, adding some potato chips.

Both the pork chops and the bean mixture were made in advance, so everything for that evening’s dinner simply had to be reheated.

Chicken and rice

The chicken was leftover from one of the beer-can chickens (the breast and body).

So Larisa focused that evening on making the rice, using Rice-A-Roni as the base.

“I doctor everything,” said Larisa, who also in the Spring issue of in shared with readers her recipe for a lamb cake in honor of Easter. “I don’t leave anything the way it’s supposed to be.”

She sliced up some green onions for use later and prepared the rice as directed. When it reached the point where the water boils for about 20 minutes, she added a bag of frozen peas. The heat of the rice and water cooks the peas.

“You are perfectly fine to eat it the way it is now,” she said, indicating the state of the dish at this point. “Or you do it my way.”

For her family, Larisa then adds a few dashes of Worchester sauce, soy sauce and teriyaki sauce.

She then turns up the heat a bit and cooks it all together, to blend the flavors.

Once done, she added in the shredded chicken and then the green onions.

Hot Dagos

Season the ground venison and form into patties.

Spread spaghetti sauce throughout the bottom of a 9×13 dish. Add patties and cover with spaghetti sauce. Cover with tin foil and cook at 425 degrees for 60-90 minutes, until meat is thoroughly cooked.

If preparing this for later in the week, stop here. Cover and store in the refrigerator for later use.

On the night you plan to serve it, take the dish out, and place it back into the oven to warm it back up.

Meanwhile, prepare the Texas toast as directed.

Once ready, cover the Texas toast with the venison and spaghetti sauce and top with mozzarella cheese.

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