Barbara,
Does your husband call to give you a heads up that he is coming home with friends and how many?
I like to keep all sorts of marinated veggies on hand. They sit in the back of the fridge in quart or 1/2 gal. canning jars if I have made them or on the shelf if they are store bought and not open yet. At a glance I can see what and how much I have.

Roasted Garlic cloves: on 1/2 a sheet of foil place peeled and trimmed garlic cloves, drizzle on olive oil. Fold "top" half over and seal into a packet. Bake on a cookie sheet at 350 for 35 to 45 min. Allow to cool in foil. Then store in another container like glass or plastic. Keep in fridge for 4 weeks. I use this as a spread instead of butter. Sprinkle a little salt to bring out the flavor. Spread on slices of bagette, and topped off with fresh tomato and cheese. Can be run under the broiler.

Marinated Mushrooms:
4 Portabello Mushroom caps. Snap out the stems.
1 lg onion
4-6 cloves garlic
1 bottle italian salad dressing
salt and pepper to taste
assorted fresh italian herbs--basil,thyme, oregano
I made this up so measurements are by sight. Cube mushroom caps, onions and coarsly chop garlic. Put in a roaster pan, pour on salad dressing and stir. Sprinkle the dry herbs on. Bake at 350 for 90 min. uncovered. Watch the last 30 min for the sides sticking and browning too much. As everything bakes it release juices. I bake until it is "dry" enough. If you use fresh herbs add them after baking. This keeps in a 1/2 gallon canning jar 2 months. Warm it up 30 seconds in microwave. Don't worry, it looks horrible and black but tastes great!!

Store bought frozen guacamole, salsa and chips. Broil cheese ontop of chips for nachos.

Costco in our area has boxes of frozen hor'dourves(?)-quiche in a box. A variety box of yummmy tidbits. They go into a hot preheated oven and crisp in minutes.

Hot pepper jelly warmed up slightly and poured over a 3oz or 8oz pkg of softened cream cheese and served with crackers.

Order a pizza and have it delivered!

Hope this helps, Julie