Make ahead or slow cooker meal to feed a crowd that doesn’t taste industrial.
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Anonymous
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Meaning, the boys are coming to my house for dinner from boarding school.
No chicken, they eat a ton of that. No pork. Already did spaghetti and meatballs. What can I make ahead on Sunday, OR Monday morning for Monday evening? |
Anonymous
| Mississippi roast. |
Anonymous
Fav recipe? |
Anonymous
This one: https://belleofthekitchen.com/mississippi-pot-roast/ I add a lot more pepperoncinis because everyone fights for them. |
Anonymous
| Chili. My teen had some with green chili and chicken and ate a ton |
Anonymous
The dining hall serves chili a lot. But thank you. |
Anonymous
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Once on a whim I decided to make 1970s tuna noodle casserole.
My boys thought I was feeding them a delicacy. Campbells cream of mushroom soup, canned tuna, egg noodles and cheese. I think the whole meal cost $10.00 and took 15 minutes to tgrow together. I wouldn't do it on a regular basis, but they loved it |
Anonymous
| Mac and cheese. Pizza. |
Anonymous
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Crock Pot beef sliders are pretty good. Sam’s Club/Costco will have chuck roasts.
https://www.beyerbeware.net/crock-pot-french-onion-beef-sliders/#recipe |
Anonymous
| BBQ pork or chicken on rolls with apple slaw. |
Anonymous
| Lasagna |
Anonymous
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Chicken and rice.
Sorry they may have to eat some of the same proteins they eat at boarding school. |
Anonymous
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Okay, so our options are beef, seafood, lamb or vegetarian?
I have a great Moroccan lamb stew recipe but I doubt that’s what you’re looking to feed teenage boys. And seafood doesn’t reheat well / isn’t universally liked by teen boys (though mine live seafood scampi). If you have all the money in the world you could pre-make braised beef short-ribs. Or better yet, short-rib Mac and cheese. My kid went crazy over that the other day. Or do some kind of braised shredded beef or meatballs in the slow cooker and make sliders or subs. A couple pans of enchiladas could work too. Or do rice bowls - pre-prep all the ingredients ahead of time and have them ready to pull out for assemble-your-own style. We do Asian-style ones that are a huge hit. You could prep salmon with a soy glaze and/or flank steak ahead of time throw on the grill that evening - it just reheat. That’s probably what I’d do in your situation. |
Anonymous
I’ve never made this but it seems super easy and popular. Is it very salty though? |
Anonymous
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If they like Indian flavors can make keema, adjust the spices to your preference. The recipe is with veal and beef but I’ve done it just with beef also and didn’t see much difference. Make rice, buy naan bread and you’ve got a nice meal. Can be prepared ahead and flavors blend even better the next day.
https://www.foodnetwork.com/recipes/keema-indian-spiced-ground-veal-and-beef-with-peas-recipe-1951104.amp |