Sunday Supper {4 Vacation Week Meals to Feed a Crowd}

We spent the past week skiing in Mount Snow Vermont and, on our way from the airport to the house, stopped off to buy groceries for the week.  We had anywhere from 8 – 14 to feed on any given night and wanted hearty, filling, cost effective and easy meals for the crew.  We knew that we would want to go out a few nights, and we also knew that we’d have a tired bunch of kids on our hands, so we planned to cook 4 of our 7 nights there.  All of these were crowd pleasers and are great options for any sort of family vacation – be it beach, mountains or even just Christmas holidays!  (I realize that these are heavy on the beef, but these were just the ones that bubbled to the top of the list when planning with Stacey.)

1. Chili

This is one of our favorites at home and is quite easy to double for a crowd if you have a big enough pot!  It only takes about 30 minutes to simmer on the stove, but is also great in the crock pot.  I almost like it better on the stove because you don’t have to dirty up a pan to brown the beef AND the crock pot as it can all be done in one dutch oven.  {See more about this chili and other other two favorite chilis here}

Beef & Bean Chili
1 onion, coarsely chopped
1 1/2 lb ground beef
3 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10.75-oz) can condensed tomato soup
1 (14.5-oz) can diced tomatoes/sweet onions (undrained)*
1 (10-oz) can milder diced tomatoes/green chiles (undrained)
1 (16-oz) can chili beans in mild sauce (undrained)
1 (15-oz) can black beans (drained)
desired toppings (oyster crackers, sour cream, cheese, green onions)

• Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
• Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
• Reduce heat to low; cook and stir 10 more minutes to blend flavors. Serve.

*Sometimes this one is hard to find.  Just sub in another mild tomato and chili.

2. Roast

This one is SO easy and goes right in the crock pot in the morning.  By supper time you will have not only an incredibly yummy meal, but also a great smelling house :-)

Easy Crock Pot Roast
2 packages Lipton onion soup mix
1 5 lb. bag red potatoes, quartered
1 bag baby carrots
Large beef roast – I use varying cuts based on what looks good in the store
Au Jus gravy packet
2 cans beef broth
8 cloves garlic, peeled
cooked rice, if desired

• Coat crock pot with cooking spray.  Trim any fat off of meat and place in bottom of crock pot.  Cut 8 slits in meat and insert garlic cloves.
• Add as many potatoes and carrots as you can fit around and on top of roast.
• Sprinkle in gray and onion soup mix.  Pour 2 cans beef broth on top.
• Cook on low for 8 hours.  Use two forks to break up meat.  Serve with rice, if desired.

3. Tacos

Tacos are always a favorite around here!!  I didn’t snap a pic of ours in Vermont, so this is one from a school night supper back home.  {Read more about Walking Tacos HERE}  We also purchased extra cheese and tortillas to add to the leftovers for snacks and lunch at home another day.

• Cook your taco meat of choice.  For simplicity’s sake, I brown ground beef and an onion and then cook in a pack of taco seasoning, can of black beans, can of chopped green chilis and handful of cilantro.  This would also work with just beans, ground turkey or shredded chicken.
• Assemble your toppings.  Our faves include taco sauce, pico, sour cream, queso, shredded mexican cheese, lettuce, tomatoes, green onions and avocado.  We don’t always have all of them.
• Set out a variety pack of chips.  I buy the one in the blue bag that contains fritos, doritos, cool ranch doritos and sun chips because my peeps love these for their tacos.
• Open the bags, load them up, grab a fork and enjoy!!  Some how tacos are SO MUCH MORE FUN served up in a chip bag.

4. Lasagna

Stacey and I have both been making this one forever.  It received RAVE reviews and is always delicious!!  We cooked the meat in the morning to save time in the evening.  This could also be fully assembled in the morning and just popped in the oven before dinner.  {See more about Wedding Lasagna HERE}  (this is also an old pic!)

Wedding Lasagna
8 oz ground beef
8 oz Italian sausage links, removed from casings
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper (divided)
2 jars marinara sauce (24-26oz. each)
8 oz ricotta cheese
8oz cream cheese at room temperature
1 cup parmesan cheese
box of no-boil lasagna noodles
1 cup fresh basil, torn
2 cups mozzarella cheese shreds

• Preheat the oven to 375° F. Lightly spray a 9 x 13 baking dish. Combine meats in a large saute pan and cook until the meat is lightly browned, 8 to 10 minutes. Be sure to crumble the sausage as you cook.  Drain meat and add marinara sauce.  Add salt and 1/4 tsp pepper.  Stir well.
• Meanwhile, mix ricotta, cream cheese and parmesan cheese in a bowl with 1/4 tsp pepper.
• Cover the bottom of the prepared baking dish with 1 cup of the meat sauce.  Arrange a single layer on top of the sauce: lasagna noodles, 1 1/2 cups meat sauce, 1/2 of cheese mixture, torn basil leaves, REPEAT
• Top all of that with a layer of lasagna noodles, the remaining meat sauce and all of the mozzarella cheese.
• Cover with foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand for 15 minutes before serving.

We stocked up on paper plates and plastic cups to keep dishes to a minimum as well!  On our other three nights, we ordered in Chinese one night and went out the other two.

If you have any favorite meals to feed a crowd, definitely let me know!!

Dixie Travels to Mount Snow Vermont

Mount Snow Vermont

DIXIE DELIGHTS DELIVERED