Do you want something easy and simple (like a one-pot meal)? Do you have access to a couple crockpots? Does it need to be REALLY home-made or can it be can/jar/frozen items combined to make a meal? What's your budget?

I have loads of suggestions but don't want to overload you with them without this info.... :)

Bonnie

Hi Bonnie,
I have crockpots and chafing dishes. Most of these guys do not get a home cooked meal often and they generously donate their time. Any ideas one or multi pot are welcomed. I was even thinking about buying several Sam's roast chickens and cutting them up and just doing side like mashed or scalloped potatoes and a vegetable or two and cookies for dessert.

If you give me a few minutes to get the info together, I found a great source on Pinterest from a blog called Brandy (Brandi?) the Country Cook.ÃÂ She's kind of 'semi-homemade' cook, using jar sauces, frozen meatballs, can bisquits, box cake mixes, etc. along with 'real food' food like chicken, beef, etc. to make homemade meals (not the cake mixes....they're for desserts...lol).ÃÂ I got hooked on her during the holidays....lol.

Can I email you directly since I iwll be sending links to her site and GW may not like that since it's a blog.ÃÂ I don't know the community rules (and too lazy to go look...lol).

But she has lots of crockpot meals that sound delicious and I love the way she takes pics at each stage of the recipe.ÃÂ Very easy to follow.

As long as you're not adverse to everything not being truly 'homemade' (some folks are) then this might work.ÃÂ The men won't mind as long as it tastes good....lol.ÃÂ

I would suggest, if you decide to use any of hers, to read the comments below the recipe because sometimes you will find hints that others discovered (like, "I used 1/2 c less" or "I cooked on high and not low and it was still fine")...things like that.

I'll be back soon !!

http://www.thecountrycook.net/p/recipe-index.html

Here's a link to her menu index. Scroll down and you'll see main dishes. Within there, she has some crockpot recipes. Then further down, she has a crockpot recipe section, too. You'll just have to explore because she has sooo many yummy things and it is a little mixed up (I think from when she expanded her recipes, she ended up creating more categories).

For example, one that I"ve wanted to try (but I'm single so haven't had the need to make a full crockpot) is chicken and tatertots. It has cheddar cheese, milk, and real bacon bits (omit if pork not allowed). So simple.

Another is chicken with Stovetop stuffing, using cream of chix soup and sour cream.

There are also pasta type dishes....ziti, lasagna, etc. There's something called Bubble Up Lasagna that I think she uses can bisquits. Also beef dishes. And some single meat dishes that you could make side dishes to go with (she also has recipes for that). I think she has a mac and cheese crockpot recipe.

I have to admit, I've only tried her desserts. All came out great. But from all the comments below each recipe, everyone seems to love her food.

Hope this helps. Hope I haven't sent you to a site where you get "lost" on it like I do and don't leave for days.,...lol.

Good luck!
Bonnie

Don't ask me why Chicken Vol au Vente comes to my mind but it did!

Actually I did make it for 12 judges at a gymnastics competition years ago...similar constraints...and it was a huge hit.

But the Vol au Vente puff pastries and cook them at home in advance. They can be room temp when served. If you don;t want to do the vol au vente shells then make or buy country biscuits.

Prepare the filling using a basic chicken stew type recipe., chicken, gravy, carrots, peas etc ..I have one if you want it .

Transport the chicken stew in a crock-pot, heat back up and serve over room temp pastry shells or split biscuits. Nice little side salad and I think they will be very happy.

Well, I'd like the recipe! I don't make things like that but I do think most men would like it.
My first thought was a hearty, meat sauce and with meatballs in a crock pot, penne pasta (easy to keep warm and to eat), salad, garlic bread and fruit cobblers (homemade-not canned fruit).
We have this all the time at our church which does not have a stove but we have tons of roasters so we adapt.

Brit, Thanks for the website!

Moose, This is a pasta salad from Sheshebop that has served me (and my guests) well and it travels nicely. It feeds more that you need so I have included the 1/4 recipe.

SherryâÂÂs Macaroni Salad for 70
4 lb. macaroni
1 bag frozen peas
1 bunch celery
3 cans black olives
2 large onions
8 cups sundried or roasted tomatoes
2 packages of carrot pennies
8 cups shredded cheddar
Dressing
2 qt mayo
8 oz. French dressing
1/4 cup vinegar
1/4 cup sugar
1-1/2 tsp onion salt
1-1/s tsp garlic salt
1 tsp salt and pepper
1 cup half and half

ü Recipe
1 lb. macaroni
1/4 bag frozen peas
3 celery stocks
1 can black olives
1/2 large onions
2 cups sundried or roasted tomatoes
3 carrot pennies
2 cups shredded cheddar

ü Recipe Dressing
16 oz mayo
2 oz. French dressing
2 tbs cup vinegar
2 tbs cup sugar
1/2 tsp onion salt
1/2 tsp garlic salt
1/2 tsp salt and pepper
1/4 cup half and half
1 tbs celery seed
1 tbs Pensey's Muril of flavor

Mustangs....thank YOu for thanking me....lol.

Your recipe sounds delicious. I'm so glad you posted it because I've been wanting a mac salad dressing that had some zing to it. I always find mac salads kinda bland. I know I can google it, but my tablet keeps crashing...so can you tell me what Pensey's Muril of Flavor is?? That's a new on me...lol.

Bonnie (aka brit5467)

Bonnie, I am so glad that you appreciate the recipe. I think you will, like me, find that it is a go-to dish for get-togethers of all sizes. Here is the description from Pensey's website:

Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there's no need to add salt. Try it on chicken, fish, pork, and beef. Add it to soups, rice and potatoes. Shake it over tomatoes, corn, popcorn and scrambled eggs. Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

Bonnie, This is a really good and much used recipe from Ginger on the Recipe Exchange thread. I have been making it for decades! It freezes well so can be made ahead and warmed up AND/OR made in a crockpot. A side of cole slaw or salad and a dessert and it's dinner!

CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Posted by Ginger St. Thomas

Linda

Mustangs, I'm sure I will use it often !!ÃÂ I have a small family get-together coming up and I always do a mac salad.ÃÂ So I also appreciate the reduced portion recipe.ÃÂ That was real thoughtful of you !!ÃÂ

When I make any mac salad recipe, I tend to keep adding this and that, trying to get it to have more flavor, if you know what I mean. And I'm never really happy with it (altho everyone always says it's great.ÃÂ I don't CARE.ÃÂ I want to LIKE how it tastes...lol).
I bet the addition of the half and half is part of the secret.ÃÂ Instead of mayo, which I think just tends to cling to the outside of the pasta, it probably makes it creamier.ÃÂ And the French dressing.ÃÂ That's the 'zing' I was looking for.

And that spice blend....UMMMM !! I'm sure that also adds a LOT of flavor. Do you buy it at a store or from Amazon?

Looking forward to making it !!

Bonnie

How about barbecued or smoked or braised brisket? Men love meat, and it's dead easy to cook. Just really low temperature, very slow, don't bug it and just let it cook. You can do it the day before and heat it on site. Brisket is good warm. It doesn't have to be piping hot. Or you can pull it and put it in sauce in the crockpot for sandwiches.

Serve with lots of crisp vegetables. Crudites or sandwich slices. Rustic bread or a pasta side. Great with broccoli too, or even better, broccolini. :)

Linda....that absolutely sounds yummy.ÃÂ That site I linked to also has something similiar that I thought about suggesting, as well as meatballs to make meatball subs.

That, and the side of the mac salad that Mustangs posted plus some dessert would make a great meal that any man would love......hahaha.

Boy, all this food talk is making me HUNGRY !!!ÃÂ If the OP doesn't come back (just kidding), we will have to swith this over to a recipe exchange post *grin*

bonnie

Linda, Thanks, I love French Dip Sandwiches and this sounds a step above what I make.

Bonnie, Mural is a Pensey product. You can order from the Pensey's website if you don't have a Pensey's near you.

Thank you for the web site! I will have to remember it, as it won't let me add it to my favorites. I did email a few to myself.

Tami

Bonnie,
Thank you for the website...great ideas!

Thank you all for the help. I'm going to check the sale flyers and make a decision from there. Love the chicken stew, French dip sandwiches and pasta ideas.

Bottom round is on sale this week so I think I will do the French Dip Sandwiches with sides of macaroni/pasta salad (Can't wait to try the recipe mustang provided) and tossed salad and cookies for dessert.

Thank you all for the help!

Bonnie,
My family is dying to try the chicken & tater tots in a crockpot recipe from the Country Cook website. Thank you for the link. It's on our menu for this weekend. I'll let you know how it comes out.

The Chicken and Stuffing casserole is a favorite, love it! You could use the chicken meat from Sam's roasted chickens to make it easy on you and add a vegetable, salad, rolls, and easy dessert, bars/cookies or cobbler.

Wrapping a hot casserole in foil and then in towels or newspaper will help keep it hot. If you have some styrofoam around the house, you could put some on the bottom of the casserole and some on the top after the foil wrapping. One of the caterers here in town uses "hot boxes" with styrofoam lined cardboard boxes to hold foil casseroles for an hour after they are packed. A styrofoam cooler would probably work well too.

Here is another family favorite casserole:

Hamburger Cheese Noodle Bake

Serves/Makes: 8
Ingredients:
1 1/2 pound ground beef
1 can (10 ounce size) tomatoes
1 can (8 ounce size) tomato sauce
3 ounces cream cheese
1 cup sour cream
1 cup grated sharp cheese
8 ounces flat egg noodles
6 green onions
salt and pepper
garlic

Directions:
Brown meat and drain. Add salt, pepper and garlic to taste. Add tomato sauce and tomatoes, and simmer 20 minutes.

Boil noodles, then drain. Mix cream cheese, sour cream and onions together with the cooked noodles. Mix well.

Layer the meat mixture, noodles and grated cheddar cheese in a baking dish, ending with cheese. Bake 25-30 minutes at 400 degrees F.

Teresa

The country cook stuff looks fab. Thanks for posting!