Meals With Monet #36: Cooking For A Crowd

We get it, feeding a big family is hard. It’s difficult to find one meal that will satisfy everyone and it’s hard to make enough. Today, we’re deviating from our normal meal plan and doing it big family style! If you need tips and tricks on how to feed a huge family, we’ve got those, too – keep reading!

Tips for Feeding Large Groups

Tip #1: Buy in Bulk

This isn’t (or shouldn’t be) a secret, but Costco, Sam’s Club, and other stores where you can buy in bulk are lifesavers. No one wants to go grocery shopping multiple times a week and you also want to find the best deals out there!

Tip #2: Stock Up on Fillers

Rice, bread, quinoa, and other starches that will be a quick tummy filler is the way to go. These ingredients are so cheap and can be incorporated into almost any meal!

Tip #3: Have a Rotating Menu

Creativity is fun, but having to come up with something new every night? Not so much. Have some family staples that you know are hits for everyone. Yes, special occasions call for something different, but try to stick to a few key recipes that everyone enjoys. If your family isn’t a fan of routines, maybe stick to a few signature sides or salads that work for everyone as well, so at least a portion of the meal is predictable and easy to make.

Tip #4: Employ the Troops

Listen, if you have a big family, use that. If your little ones are big enough, ask them to help you cook, clean, and prep. This way, they can learn valuable life skills, have some great recipes under their belts, and the meal planning won’t be all up to you!

Tip #5: Stews, Soups, and Casseroles

Soups and stews are great, especially in the winter months. Just throw all your ingredients into a crockpot and you’re done! You can also cook these in bulk and they’ll last you a long time. Casseroles are great in the warmer months because you can utilize some great fresh ingredients and differentiate based on what’s in season.

Grocery List

Monday: White Pesto Spinach Lasagna

Thank you Half-Baked Harvest for the recipe!

Ingredients

• 2 Tbsp extra-virgin olive oil 

• 6 Tbsp salted butter

• 12 oz. wild mushrooms (roughly torn)

• Kosher salt and black pepper

• 2 garlic cloves (minced)

• 1 tsp dried oregano 

• ¼ cup all-purpose flour 

• 2 cups whole milk 

• 2 cups vegetable broth

• 2 cups shredded provolone or fontina cheese

• 1 cup grated parmesan cheese

• 2 cups whole milk ricotta cheese

• 2 packages frozen spinach (thawed and drained)

• ½ cup basil pesto

• 1 box no-boil lasagna noodles

Directions

1. Preheat the oven to 350°F and grease a 9×13-inch pan. 

2. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the mushrooms and season them with salt and pepper. Cook for 5 minutes or until they’re golden. Stir and continue cooking until the mushrooms have caramelized — 3-5 minutes. Remove the mushrooms from the skillet and put them on a plate. 

3. Add the butter, garlic, oregano, salt, and pepper to the skillet. Cook the mixture for 30 seconds or until it’s fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth and bring the mixture to a boil and stir for 1 minute. Remove the mixture from the heat and stir in the provolone or fontina cheese and ½ cup of the parmesan cheese until it’s fully melted and the sauce is smooth. Set the cheese sauce aside. 

4. In a medium bowl, combine the ricotta, spinach, and pesto. 

5. Spread ¼ of the cheese sauce on the bottom of the prepared baking dish. Top that with 3-4 lasagna sheets and spread ½ of the ricotta mixture on top, then another ¼ of the cheese sauce, and finish with half of the mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top everything with ½ cup of parmesan cheese and bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. 

Tuesday: Korean Beef Tacos

Thank you Damn Delicious for the recipe!

Ingredients

Korean Beef: 

• 2 Tbsp brown sugar

• 2 Tbsp soy sauce

• 1 tsp sesame oil 

• ¼ tsp crushed red pepper flakes

• A pinch ground ginger

• 2 tsp vegetable oil 

• 2 garlic cloves (minced)

• 8 oz. ground beef

Kimchi:

• 2 tsp sesame oil 

• 1 cup chopped kimchi

• 1 tsp sugar

Sriracha Mayonnaise:

• ¼ cup mayonnaise

• 1 Tbsp Sriracha

• 2 tsp freshly squeezed lime juice

Tacos: 

• 12 mini flour tortillas 

• ¼ cup diced red onion

• 2 Tbsp chopped fresh cilantro leaves

• ¼ tsp sesame seeds

Directions

1. Make the Korean beef. In a small bowl, whisk the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger. 

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly, until the mixture is fragrant — about 1 minute. Add the ground beef and cook until it’s browned — 3-5 minutes. Make sure to crumble the beef as it cooks and drain the excess fat. 

3. Stir in the soy sauce mixture, allowing it to simmer until it’s heated through — about 2 minutes. 

4. Heat the sesame oil in a small skillet over medium-high heat. Add the kimchi and sugar and cook, stirring constantly, until it’s caramelized and heated through — 3-5 minutes. Set the mixture aside. 

5. Whisk all the ingredients for the sriracha mayonnaise in a small bowl. 

6. Serve the ground beef mixture in the tortillas, and top it with kimchi, red onion, cilantro, and sesame seeds. Drizzle the sriracha mayonnaise over the top.

Wednesday: Healthy Turkey Instant Pot Chili

Thank you Oh Sweet Basil for the recipe!

Ingredients

• 1 + ½ lbs. ground turkey

• 8 strips turkey bacon (chopped)

• 1 15-oz. can pinto beans (drained)

• 1 15-oz. can black beans (drained)

• 1 15-oz. can fire-roasted tomatoes (diced and drained)

• 1 6-oz. can tomato paste

• 1 red onion (chopped)

• ½ red bell pepper (seeded and chopped)

• ½ orange bell pepper (seeded and chopped)

• 1 jalapeño (seeded and minced)

• 2 cups chicken stock 

• 1 Tbsp dried oregano

• 1 tsp ground cumin

• 2 tsp kosher salt 

• 1 tsp black pepper

• 1 tsp smoked paprika

• 2 Tbsp chili powder

• 1 Tbsp Worcestershire sauce 

• 1 Tbsp garlic (minced)

Garnish:

• Sour cream 

• Cilantro 

• Shredded cheese

Directions

1. Turn your Instant Pot to ‘sauté’ and add the bacon. Cook until the strips are crisp, stirring often to cook evenly. Remove the bacon to a paper towel-lined plate. 

2. Add the onions and peppers to the pot and cook until they’re tender. Add the meat and cook until it’s browned. Drain off any excess grease and add all of the remaining ingredients and ¾ of the bacon. Stir to combine. 

3. Turn the instant pot to ‘chili’ and cook for 18-20 minutes. Allow the pressure to release for 10-15 minutes, or ‘quick release’ with the vent. 

4. Serve with limes, sour cream, cheese, and a little bit of bacon.

Thursday: Chicken, Broccoli, Bacon, and Potato Bake

Thank you Kylee Cooks for the recipe!

Ingredients

• 4 + ½ cups red potatoes (diced)

• 2 + ½ cups boneless skinless chicken breasts (diced)

• 2 cups broccoli florets 

• ½ cup bacon (cooked and crumbled)

• ¼ cup onion (sliced)

• 2 cups cheddar cheese (grated)

• ½ tsp salt 

• ¼ tsp black pepper

• ½ tsp garlic powder

• 1 cup heavy cream 

• 2 Tbsp butter 

• 1 cup grated cheddar cheese

Directions

1. Grease 2 8×8 foil baking pans. 

2. Divide the ingredients in half and in each pan, layer the ingredients in this order: potatoes, chicken, broccoli, bacon, onion, and cheese. Season the mixture with salt, pepper, and garlic powder. Repeat the layers and seasoning. Finally, pour the heavy cream over the ingredients and sprinkle the butter pieces over the dish. Cover with foil. 

3. Bake it at 350°F for 1 hour or until the chicken is cooked through and the potatoes are tender. 

4. Sprinkle it with the remaining cheese and bake uncovered for 5-10 minutes until the cheese is bubbly.

Friday: Creamy Chicken Quinoa and Broccoli Casserole

Thank you Pinch of Yum for the recipe!

Ingredients

• 2 cups chicken broth 

• 1 cup 2% milk 

• 1 tsp poultry seasoning 

• ½ cup flour 

• 2 cups water

• 1 cup uncooked quinoa

• ¼ cup cooked, crumbled bacon

• 1 lb. boneless skinless chicken breasts

• 2 tsp seasoning (like Emeril’s Essence)

• ¼ cup shredded Gruyère cheese

• 3 cups fresh broccoli florets

Directions

1. Preheat the oven to 400°F and generously grease a 9×13 baking dish. Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with poultry seasoning and flour. Add the mixture to the boiling liquid and whisk until a smooth and creamy sauce forms. 

2. In a large bowl, mix the sauce, one cup of water, quinoa, and bacon. Stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay them on top of the quinoa mixture. Sprinkle with seasoning and bake uncovered for 30 minutes. 

3. While the casserole is in the oven, place the broccoli in boiling water for 1 minute until they turn bright green, and then run them under cold water. Set them aside. 

4. Remove the casserole from the oven and check the mixture by stirring it around the pan. If needed, bake it for another 10-15 minutes to get the right consistency. Once the quinoa and the chicken are cooked and the sauce has thickened, add the broccoli and a little bit of water until the consistency is creamy and smooth. Top with the cheese and bake for 5 minutes, just long enough to melt the cheese.

Do you have a big family to feed? What are your go-to recipes? Comment below!

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