Cost effective meals for 12

[MommyinHonduras]

Saw another post for $5-7 dollar meals and I am following that but looking for new to us good recipes for a larger family, we have 12. I am buying a chest freezer this week and looking for suggestions. I love my crock-pot so anything that I can prep and freeze to dump and cook later would be awesome.

 

[unrequited23]

Salsa chicken. Chicken, salsa, canned corn and black beans in a crockpot on high for about 3-4 hours. Serve over rice. Garnish with cheese, sour cream or guacamole. I use 14 oz of salsa, 2 chicken breasts and one can each of beans and corn to get 5-6 servings.

 

[TwoMisfits]

I posted the lamb stew on the other page, but if you doubled everything, that would work...

One I love for bigger groups that I didn't post there is a spin on the Pioneer Women's Turkey pot pie...For my fam of 6, I make one 9x13 tray and make the pie crust fit (I use prepared, chop off the sides and lay them on either end to make the whole thing fit), so you'd just need to make 2...http://www.stockpilingmoms.com/2016/05/pioneer-woman-leftover-turkey-pot-pie-recipe/

Now, I don't measure the veg and I use whole milk, not cream and I use chicken that I either poach, use up leftover rotisserie, or cook down in the crockpot...and I've added additional veg (like cabbage, parsnips, sweet potatoes, the referenced peas, etc - I'm adding in the cost of the peas, b/c that's what pretty much any additional veg costs me)...but this works great...

For 12
2 pie crusts (whole Aldi's pack) $1.29
1 stick of butter $.75
1/2 cup flour $.15
2-3 onions $.75
1 lb of carrots $.49
6 stalks of celery (probably 1/2 of a medium celery) $.75
3 lbs of cooked boneless skinless chicken (say thighs b/c I like them better for the double cook, and they are cheaper) $3.00
32oz chicken broth $1.50
1 1/2 cupish whole milk $.10 - add some and stir and stop when you love the consistency
Fresh Thyme (free from garden - you can used dried to save money if you don't grow it)
Salt/Pepper ($.10 - use lots of pepper - I like the bite with this - also, enough salt)
Bag of frozen Peas $.99

Pot Pie Cost $9.87

Serve the Pot Pie with a Fresh Fruit Muffin - I'll list banana, b/c it's cheap and tasty...

Banana Bread Mix (Make according to directions - eggs, veg oil, milk/water) $2 + .30 for mix ingredients
2 Fresh Bananas mashed $.45 (makes it healthier, moister, and makes sure you get 12 good-sized muffins)
12 Muffin Wraps $.25
Total Muffin Cost $3.00

Total Meal Cost $12.87 or about $1/person

PS - I've never frozen this, but I have made it in the morning and put it in the fridge and then cooked right before dinner (pulling it out to get to room temp for 15-30 minutes prior) - always cooked well...

I also use fresh rosemary (plus the thyme) from my garden, but it doesn't need it...

 

[LovesTimone]

There are several post on meal planning, freezer meals, and cook a head meals....

For me while DH and I are empty nester, our family has grown a lot, so I still cook and stock the freezer with meals that I can use if they all show up and are hungry which is a lot... I divided up the portions a lot more into more meals for just DH and I...

I make around 100 to 200+ meatballs at a time, I wait until Ground chuck goes on sale, then buy the family size packages, which normally is even less than the standard around 1 pound packages sale price, my grocery store sometimes will have a sale on the family packages that is not in their AD so I always check to see... I make several different types but the 2 recipes I use most are for a Italian style and a Asian inspired... With the holiday approaching I am planning on making some this week... I have enough ground chuck for around 250 give or take a few meatballs, my family prefers the smaller ones so that what I go with. This go round I will make 150 Italian style and 100 Asian inspires.

Both recipes I created for what my family likes...

Italian meatballs- I whisk several eggs together round 3 to 5 depending on what size I have on hand, and how much meat I have, salt, pepper, what ever Italian seasoning I have and lately I have been using Herbs of the Provence in a lot of my cooking lately...minced garlic this is completely to taste - a couple of clove's, and some Worcestershire sauce - few good shakes this is depending on how much ground meat you have, don't go overboard...minced onions again this is to taste - I prefer sweet onions depending on size but normally a whole small one like the size of a lemon or lime.... I use a mixture of plain panko and Italian seasoned bread crumbs. I dump everything in and mix with my hands so I can tell the consistency of the meat - I keep a couple of paper towel next to me, in case I need to add more bread crumbs in... I use a small scoop and hand roll to keep them uniform in size... I bake at 350 until they are done around 30 minutes turning them once. I use a large pans with a baking racks so that the fats run into the bottom of the pan. I spray the racks lightly with some pam to prevent sticking. Cool completely on paper towels, then into freezer bags, don't forget to mark the bag with what's inside and date.

For the Asian inspired meatballs, I start with a couple of egg whisking them together, pepper, I skip the salt as the other components are quite salty again this is to your families taste. I use fresh basil- Thai basil if available, fresh ginger (galangal - Thai ginger) a little goes along was, I do tend to go heavier on the garlic (minced up few cloves), and a lot of chives and green onions, while I don't like lemongrass that much I will use it but again a little goes along way I have in the past use a bit of fresh squeezed lemon like maybe half a very small lemon, when I was out of lemongrass. A couple shakes of soy and teriyaki sauce... again a little goes along way. I sometimes supplement the soy and teriyaki sauce with like a marinade or even a salad dressing/marinades - Kens has Asian Sesame these went over really good when I used it.. It has ginger, soy & teriyaki so you don't need to add into the mixture if you are going this route, depending on how much meat you have I would start with a little and then you can add in more as you go... Have couple of container of Plain Panko on hand, these are wetter that more traditional meatballs.. I let the mixture sit in the frig for about a hour or two and you might have to remix again during the time in the frig... I use a small scoop for this as well, and hand roll, bake the same as the others 350 for around 30 minutes turning once. I use these for over rice with stir fry veggies, but I use them a lot for entertaining, I put them in the crock pot with a BBQ sauce, Hoisin and beer (Kirin or Sapporo) and apricot preservers or orange marmalade, last time I made these I made 300 and they were the first thing gone at the party...

* If you are cooking several sheet tray's at once additional cooking time is needed...
* I dumped everything in and only mix once, don't over mix it will make the meat tough.
* If the meatball seem to be really wet, you can roll them in plain bread crumbs or panko, to help dry them up, and it will create some texture on the outside.

 

[bluehen]

Salsa chicken. Chicken, salsa, canned corn and black beans in a crockpot on high for about 3-4 hours. Serve over rice. Garnish with cheese, sour cream or guacamole. I use 14 oz of salsa, 2 chicken breasts and one can each of beans and corn to get 5-6 servings.

We do this often. Minus the corn and sometimes minus the beans also.

Here are a few ways to stretch it.

I add onions. peppers and canned tomatoes to make it 6lbs of vegetables to 2 lbs of meat. Cook a bit longer and the vegetables cook into a thick sauce. We love that over the rice and fight over the non-meat portion of the meal. Also I buy chicken thighs sometimes and take off the skin for calorie reasons. For beans you can soak dried beans and save a bit. They will still come out a bit crunchier.


Another idea is to buy a pork shoulder on sale. Place on grill for a while then transfer to crock pot to finish. In the end bbq sauce and a little liquid smoke makes very good pulled pork.

 

[McKelly]

Thanksgiving coming up - buy a few a turkeys for that new chest freezer!

 

[Callie]

Baked Pasta dishes are always good. You can pre-make those and freeze.

Look up Freezer Cooking Meals on youtube. Lots of people feeding large families for less!

 

[Eureka]

There are several post on meal planning, freezer meals, and cook a head meals....

For me while DH and I are empty nester, our family has grown a lot, so I still cook and stock the freezer with meals that I can use if they all show up and are hungry which is a lot... I divided up the portions a lot more into more meals for just DH and I...

I make around 100 to 200+ meatballs at a time, I wait until Ground chuck goes on sale, then buy the family size packages, which normally is even less than the standard around 1 pound packages sale price, my grocery store sometimes will have a sale on the family packages that is not in their AD so I always check to see... I make several different types but the 2 recipes I use most are for a Italian style and a Asian inspired... With the holiday approaching I am planning on making some this week... I have enough ground chuck for around 250 give or take a few meatballs, my family prefers the smaller ones so that what I go with. This go round I will make 150 Italian style and 100 Asian inspires.

Both recipes I created for what my family likes...

Italian meatballs- I whisk several eggs together round 3 to 5 depending on what size I have on hand, and how much meat I have, salt, pepper, what ever Italian seasoning I have and lately I have been using Herbs of the Provence in a lot of my cooking lately...minced garlic this is completely to taste - a couple of clove's, and some Worcestershire sauce - few good shakes this is depending on how much ground meat you have, don't go overboard...minced onions again this is to taste - I prefer sweet onions depending on size but normally a whole small one like the size of a lemon or lime.... I use a mixture of plain panko and Italian seasoned bread crumbs. I dump everything in and mix with my hands so I can tell the consistency of the meat - I keep a couple of paper towel next to me, in case I need to add more bread crumbs in... I use a small scoop and hand roll to keep them uniform in size... I bake at 350 until they are done around 30 minutes turning them once. I use a large pans with a baking racks so that the fats run into the bottom of the pan. I spray the racks lightly with some pam to prevent sticking. Cool completely on paper towels, then into freezer bags, don't forget to mark the bag with what's inside and date.

For the Asian inspired meatballs, I start with a couple of egg whisking them together, pepper, I skip the salt as the other components are quite salty again this is to your families taste. I use fresh basil- Thai basil if available, fresh ginger (galangal - Thai ginger) a little goes along was, I do tend to go heavier on the garlic (minced up few cloves), and a lot of chives and green onions, while I don't like lemongrass that much I will use it but again a little goes along way I have in the past use a bit of fresh squeezed lemon like maybe half a very small lemon, when I was out of lemongrass. A couple shakes of soy and teriyaki sauce... again a little goes along way. I sometimes supplement the soy and teriyaki sauce with like a marinade or even a salad dressing/marinades - Kens has Asian Sesame these went over really good when I used it.. It has ginger, soy & teriyaki so you don't need to add into the mixture if you are going this route, depending on how much meat you have I would start with a little and then you can add in more as you go... Have couple of container of Plain Panko on hand, these are wetter that more traditional meatballs.. I let the mixture sit in the frig for about a hour or two and you might have to remix again during the time in the frig... I use a small scoop for this as well, and hand roll, bake the same as the others 350 for around 30 minutes turning once. I use these for over rice with stir fry veggies, but I use them a lot for entertaining, I put them in the crock pot with a BBQ sauce, Hoisin and beer (Kirin or Sapporo) and apricot preservers or orange marmalade, last time I made these I made 300 and they were the first thing gone at the party...

* If you are cooking several sheet tray's at once additional cooking time is needed...
* I dumped everything in and only mix once, don't over mix it will make the meat tough.
* If the meatball seem to be really wet, you can roll them in plain bread crumbs or panko, to help dry them up, and it will create some texture on the outside.

I make my meatballs and put them in the crockpot on low with enough pasta sauce to cover them fully. Cook on low all day (8+ hrs).

 

[LovesTimone]

I make my meatballs and put them in the crockpot on low with enough pasta sauce to cover them fully. Cook on low all day (8+ hrs).

Are you cooking them before adding them in the sauce? or are you making them and putting them in raw into the crock pot covering and cooking? If you are going the raw method, what about the fat in the hamburger meat...does it make the sauce greasy? or does it just meld into the sauce? and finally what type of meat are you using if going the raw method.

I put my meatballs and sauce separately in the freezer, so that I have more room to use them as I need, like the meatballs for stroganoff or soup, or the sauce to go with chicken parm.

 

[DisneyMandC]

No suggestions on recipes here, but check out Jammerill Stewart's Large Family Table blog. I think she has 8 children and posts a ton of recipes for big family meals.

 

[HeatherC]

French Onion Chicken Noodle Casserole feeds a crowd.

Two 9x13 pans sprayed with cooking spray

Boil two bags egg noodles
Mix with one 16 oz sour cream
2 small French Onion Dips...by the sour cream in the supermarket
2 cups shredded cheddar
2 cups cooked chicken or more if you like

Divide between pans and sprinkle FRench Onion Crisps on top. The ones used in green bean casseroles.

Bake at 350 till heated through. Cheap and easy!


Chili is cheap and easy too. I use the McCormick seasoning packets and add whatever extras you like,,,ground beef, different beans, extra veggies if you like. Brown meat and dump it all in crockpot.


Buffalo Chicken in Crockpot
Boneless Chicken Breasts in crockpot
Add a tsp or two of butter on top
One or two envelopes of Ranch Seasoning Packets...depending on how much Chicken you use
Cook all day then shred meat and add back to crockpot
Franks Red Hot Sauce to taste
After that I add some cream cheese to make it creamier.
Serve with tortillas and lettuce and Cheese to make wraps

Pulled Pork...I put a frozen center cut Pork roast in crockpot and use McCormicks Seasoning. Cook then shred and add meat back to juices. Can make wraps, nachos, serve over baked potatoes, etc.. can use cheaper cut of Pork too but we like a lean cut so I use a center cut.

Sausage and Peppers...brown Italian sausages and dump in crockpot with peppers and onions, Italian seasoning and jar of marinara. Cook all day.. server over pasta or on sub rolls, etc..

Can you tell I love my crockpot!

 

[TwoMisfits]

This is a 20 minute prep dinner that takes as long as 2lbs of pasta would (I'm assuming you'd need to boil that much)...as long as you have precooked chicken (poached, rotisserie, or crockpot shredded)

Chicken Alfredo Pasta with Stewed Greens on Top...

I make this by feel and look, and I make it for 6, so I'm trying to adapt it here...
A Roux - equal parts butter and flour - I'd say for 12, you'd probably need 1 stick butter ($.75) and 1/2 cup flour ($.15)
Let it cook with some minced garlic added after a few minutes - a TB ($.25) and cook down til it's a nice light, easily stirrable consistency that's just getting ready to tan
Thin it with chicken broth ($.50) - you probably need a 1/2 - full can - the more broth, the less milk...
Then add milk by the 1/2 cup til you get a consistency you like - it will firm as it cooks and you can add more (or more broth, depending what taste and weight you like more)...say 2-3 cups ($.25)
Add handfuls of parm cheese (say 3 for 3/4-1 cup) - ($2.00) and any other cheese that's gonna die in your fridge (I've done blue cheese before)
Add LOTS of black pepper (key to cutting through creaminess) and now salt to taste ($.10)
Add diced cooked chicken - for 12, I'd probably have a 2 lbs of boneless thighs previously poached in water with salt and pepper ($2) - you don't need much b/c you have chicken flavor through the whole thing already
Simmer while 2 boxes of fettucini cook ($1.80)

While you have this working, make a sauteed green or oven roasted broccoli on the side - 2 boxes of frozen spinach ($2), 2 bunches of fresh kale ($2-3), 2lbs of broccoli ($2), 2lbs of broccolini (this is more expensive - probably $4) - add olive oil, salt, and pepper ($.25) whichever one you do - you want it nice and wilted (or roasted, for the broccoli)...

Finish spaghetti, drain, and then either mix with the sauce (depending how much you made) OR just top with the sauce and then with the veg...and then put out extra parm cheese for serving...

Total Cost of the Meal to Serve $10.05 - more if you need more pasta or add more cheese or if 2lbs of veg doesn't go far enough...

 

[Eureka]

Are you cooking them before adding them in the sauce? or are you making them and putting them in raw into the crock pot covering and cooking? If you are going the raw method, what about the fat in the hamburger meat...does it make the sauce greasy? or does it just meld into the sauce? and finally what type of meat are you using if going the raw method.

I put my meatballs and sauce separately in the freezer, so that I have more room to use them as I need, like the meatballs for stroganoff or soup, or the sauce to go with chicken parm.

No, I form them and put a layer on the bottom of the crockpot, then a layer of sauce, then another layer, etc. I use lean ground turkey so not much fat anyway, but it rises to the top so I can skim it off with a spoon.

 

[LovesTimone]

No, I form them and put a layer on the bottom of the crockpot, then a layer of sauce, then another layer, etc. I use lean ground turkey so not much fat anyway, but it rises to the top so I can skim it off with a spoon.

Thanks for the idea... My mom has some heart problems and colitis ...so greasy or fatty foods are a no no, and she or my dad really can't have the red sauce more dietary restrictions. I could do a pasta and Alfredo type sauce with the turkey meatballs for them. I make food to take to my parents house when I visit, and have made homemade turkey burgers for them which are one of their fav's and I just made some turkey pot pies for them...

 

[smiths02]

This Wendy's walking chili does well in the slow cooker and feeds 12. I have used all kinds of meat in it (venison, beef, turkey, veggie crumbles) and it still tastes pretty good. Using the dry beans would probably make it even cheaper. You can't really freeze it all beforehand, but it freezes well after. If you add some baked potatoes, you might be able to stretch it past 12 servings
https://www.verywell.com/wendys-chili-3435242

 

[MommyinHonduras]

Thank you all, some very yummy new things to try. I live in central America so no Aldis or anything but beans are a must of course. I love my crockpot! Due to some crazy weather I will most likely not get my freezer until next week.

 

[Eureka]

Thanks for the idea... My mom has some heart problems and colitis ...so greasy or fatty foods are a no no, and she or my dad really can't have the red sauce more dietary restrictions. I could do a pasta and Alfredo type sauce with the turkey meatballs for them. I make food to take to my parents house when I visit, and have made homemade turkey burgers for them which are one of their fav's and I just made some turkey pot pies for them...

I can't eat red sauce either, so I just scoop out the meatballs, and kind of "shake them off" and then use whatever other sauce I want. We often do subs one night and pasta another.

 

[arminnie]

When you get your freezer save your chicken bones, onion skins and tops, celery odds and ends, carrot peelings etc. When you collect enough make homemade chicken stock. You can add the seasonings that you like. I never add salt as I prefer to salt the food that I use the stock in.

It will be practically free and much better than anything you can buy. It is so rich that I make soup by just adding rice, noodles, vegetables, or chicken to it for a quick meal.

I make mine in huge quantities and pressure can it. But it freezes well too.

 

[wishuponastar1984]

If you are investing in a big freezer you should probably also look into a vacuum sealer. You don't need a fancy one. I have the basic $50 Food Saver model. I buy the generic bags off of Amazon. I was skeptical of them at first, but it is amazing how it keeps things so much fresher and there is no cross-contamination of smells and no freezer burn! Sealing the food was a game changer for quality especially with bigger freezers where things tend to swim to the back or bottom. I now make lots of things in big batches (meatballs, cookie dough, taco meat) as I hate messing up the kitchen each time I want to make some things. Now I just do it all at one time and then freeze. For items that are squishy like cookie dough, I will typically portion it out with a melon baller/small ice cream scoop and freeze in a single layer on a sheet pan. Once they are pretty solid I pop them in a vacuum bag and seal away! The bonus to this method is I can always open the bag, shake out the quantity I need and then reseal.

 

[arminnie]

I find it helpful to freeze ingredients. I cook dried beans in bulk and then either can or freeze the cooked beans. They are cheaper and taste better the canned ones from the grocery store. I do not add seasonings - not even salt - so I can season them as needed when I use them. I also freeze 1 cup portions of chopped onions, chopped celery and chopped bell peppers. Many people cook up hamburger crumbles and freeze portions.

It is much easier to throw together a dish when the prep work has been done. I can make great red beans and rice by tossing a quart of cooked kidney beans, a pint or two of my homemade chicken stock, onion, celery, peppers, garlic, salt and Cajun seasoning with a link or two of smoked sausage. I make the rice while the beans are heating up with the other ingredients.

I can make a taco salad by seasoning cooked hamburger with taco seasoning and adding beans (precooked), cheese, peppers and all the other things you like. As I mentioned in a previous post about chicken stock - it is so easy to make a soup with a hearty stock as a base by just adding a few other ingredients.

I'm a big fan of cooking with beans - they are delicious (if seasoned right), cheap and nutritious. I make red beans and rice, white beans with ham, chili with beans, taco salad with beans, burritos and lots of other combos.

I make stuffed peppers (rice, tomatoes, cheese, hamburger plus seasonings) in bulk and freeze them. I can take out as many as I need for a quick meal. I also make large chicken pot pies (with my homemade chicken stock as a base) and individual chicken pot pies for the freezer.

I would say figure out what kinds of things that your family enjoys eating and then decide what ingredients you can pre prep and freeze.