READ REPLIES

ISO: Different meal ideas to serve family of 8

Yvonne, FL

GOOD DAY TO ALL. I feed a family of 8 and I love trying different things, but I am running out of ideas can someone help me please?

Recipe(tried): Meal Ideas for Family of 8 - 34 tried and true recipes for Yvonne, Fla and family

Barbara, Memphis

Here are a few ideas for you (posted below). I like to serve a cold salad, a fruit course and a couple of warm sides with bread and a main course. I have included several fruit dishes that can be made as a side, dessert or even a breakfast. There are also several cold salad ideas for you. I put in two bread recipes and a broccoli bread that we like as a side dish. I try to make like recipes to keep grocery costs down, and make prep a little easier (make the cous cous salad with the caramel apples since they both have dates and nuts, etc.) If you want something new, you have come to the right place. Just type into the browser chicken if you want chicken dishes, or pineapple if you want something with pineapple. There are so many new things posted here, we can't keep up with trying new things at our house! Hope you will enjoy some of these and let us know your favorites! Thanks, Barbara

Recipe(tried): Zapped Corn

Barbara, Memphis

ZAPPED CORN

4 ears of corn, husked and silked
1/4 cup water
8 tbsp butter or margarine
4 tbsp grated parmesan cheese
1 tbsp dried rosemary, crushed between your fingers
1 tbsp flour
salt and pepper

Mix all ingredients except corn in a large oven proof plastic baking bag. Squeeze bag to combine all ingredients well. Add corn and squeeze mixture over corn to coat. Tie a knot in the bag and place in a microwave safe pan. Cut 6 small slits in top for steam to escape.

Microwave 8-10 minutes on high or until corn is tender. Rotate every two minutes so corn will cook evenly.

Recipe(tried): Easy Apple Dumplings (using crescent roll dough)

Barbara, Memphis

EASY APPLE DUMPLINGS

2 large granny smith apples
2 cans refrigerated crescent rolls
1 cup sugar
1 stick (1/2) butter, room temperature
1 (12 oz) can of Sprite
cinnamon

Peel and core apples and cut into 8 slices each.

Unroll crescent rolls and place one apple into each triangle rolling up from wide side of triangle. Place in a 9x13 inch baking pan.

Mix butter and sugar and press all around rolls, not putting any on top of the rolls.

Pour entire can of Sprite over rolls and butter mixture. Sprinkle with cinnamon.

Bake uncovered at 350 for 45 minutes. Serve hot with vanilla ice cream. Yum!!

Recipe(tried): Caramel Baked Apples

Barbara, Memphis

CARAMEL BAKED APPLES (FOR 8)

We cut these into 4-6 wedges just before drizzling the caramel sauce. 1 apple is more than enough to feed 2 people!

2 Tbsp chopped dates
2 Tbsp raisins
2 Tbsp coarsely chopped pecans or walnuts
2 Tbsp packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 large Granny Smith Apples
2 tsp cold butter cut into small pieces
4 Tbsp fat free caramel sauce (from a jar)

Preheat oven to 375 degrees.

Pour 1/4 cup water in 8-inch square dish.

Toss together first six ingredients.

Core each apple leaving bottom intact. Peel a strip away from the top portion of each apple. Stand them in baking dish. Stuff with mixture and dot filling with butter.

Cover with a aluminum foil tent and bake about 40 minutes basting occasionally with juices.

Uncover and bake 15 minutes longer.

Serve warm and drizzle with caramel sauce. Great as a side dish or as a dessert with ice cream.

Recipe(tried): Chicken with Spinach

Barbara, Memphis

CHICKEN WITH SPINACH

4 (4 oz each) chicken breasts, boneless and skinless
1/8 tsp each salt and pepper
1 Tbsp olive oil
3/4 cup chopped onion
1 minced garlic clove
1 (14 oz) can diced tomatoes, drained
1/2 cup chicken broth
4 cups fresh spinach
1 Tbsp fresh basil
1 Tbsp butter
4 cups cooked ziti, hot

Cut chicken into bite sized pieces. Sprinkle with salt and pepper. Cook in oil with onion and garlic 5 minutes.

Stir in tomatoes and broth. Bring to a boil. Reduce heat and cook 5 minutes.

Add spinach, basil and butter. Cook 2 minutes. Toss with pasta.

Recipe: Italian Cut Green Beans

Barbara, Memphis

ITALIAN CUT GREEN BEANS

2 cups Italian cut green beans
1 can water (use green bean can)
2 chicken bouillon cubes
1 Tbsp butter or margarine
fresh ground pepper to taste

Mix all in medium sized pot. Bring to a boil then reduce heat to simmer 20 minutes.

Recipe(tried): Corn Salad (2 ways)

Barbara, Memphis

CORN SALAD (2 WAYS)

1 can shoepeg corn, drained
1 tomato, chopped
1/4 green bell pepper, chopped
2 green onions, chopped with green parts
1 tbsp mayonnaise (or 2 tbsp Italian dressing)
salt and pepper to taste

Mix all ingredients together and let sit in fridge for at least 1 hour. (My DH doesn't like mayo so I split the recipe and make his with Italian dressing.)

Recipe(tried): Junkyard Salad

Barbara, Memphis

JUNKYARD SALAD

1 (12 oz.) carton frozen whipped topping, thawed
1 (8 oz.) carton frozen whipped topping, thawed
1 (14 oz.) can sweetened condensed milk
juice of one lemon
1 (21 oz.) can strawberry pie filling
1 (20 oz.) can crushed pineapple, drained
2 cups miniature marshmallows
1 cup chopped pecans
1 (3 1/2 oz.) can coconut (optional)
strawberries (for topping)

Combine the 20 ounces of whipped topping with sweetened condensed milk and lemon juice.

Add other ingredients and refrigerate.

This may also be frozen and cut into squares for an easy frozen dessert or salad.

Recipe(tried): Fruit Pizza with Lemon Sauce

Barbara, Memphis

FRUIT PIZZA WITH LEMON SAUCE

LEMON SAUCE:
3/4 cup sugar
1 egg
1 tbsp grated lemon zest
juice from 3 lemons
3 tbsp butter
FRUIT PIZZA:
1 roll refrigerated sugar cookie dough
2 Tbsp raspberry jam
4 large strawberries, hulled and sliced
1 pint fresh blueberries (about 2 handfuls)
2 kiwi fruit, peeled, halved and sliced

LEMON SAUCE:
Mix sugar and egg then add zest. Cook over medium heat stirring with a whisk for 2-3 minutes or until sugar is dissolved and it has lightened in color. Add lemon juice and butter. Cook 3 minutes then remove from heat and chill.

PIZZA:
Bring sugar cookie dough to room temperature. Spread into pizza pan pressing to edges.

Bake 10 minutes or until golden brown. Cool completely.

Top with raspberry jam then 1/3 to 1/2 cup of the chilled lemon sauce. Spread fruit around on top.

Recipe(tried): Cookie Pizza

Barbara, Memphis

COOKIE PIZZA

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 1/2 cups flour

mini marshmallows
mini chocolate chips
optional: coconut, peanut butter chips, and or vanilla chips

Mix sugars together. Add next four ingredients. Mix well. Add flour, gradually. Press into pizza pan.

Bake at 375 degrees for 10 minutes.

Sprinkle with marshmallows and chocolate chips and optional topping if desired.

Bake another 5-8 minutes or until marshmallows are lightly browned.

Serve in slices with ice cream.

Recipe(tried): Broccoli Bread

Barbara, Memphis

BROCCOLI BREAD

1 1/2 sticks of butter
2 boxes Jiffy corn muffin mix
1 medium onion, chopped
1 (12 oz) carton cottage cheese
1 (10 oz) box of chopped broccoli, thawed
4 eggs, beaten

Melt all butter in a 9x13-inch pan.

In bowl, mix the following in order: muffin mix, onion, broccoli, cottage cheese and eggs. Mix well and pour in pan over melted butter.

Bake at 350 degrees for 40 minutes or until slightly brown.

Enjoy.

Recipe: Couscous Salad with Chickpeas, Dates and Cinnamon

Barbara, Memphis

COUSCOUS SALAD WITH CHICKPEAS, DATES AND CINNAMON

3 green onions
1 tablespoon olive oil
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
1 (10 ounce) package couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
6 tablespoons olive oil
1 (19 ounce) can chickpeas, rinsed and drained
2 cups shredded carrots
1 cup dates, pitted and roughly chopped
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh cilantro (optional)

Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan.

Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.

Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.

Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again.

Serve right away or chill. Garnish with chopped cilantro, if desired.

Recipe(tried): Hawaiian Cornish Hens and Stuffing

Barbara, Memphis

HAWAIIAN CORNISH HENS AND STUFFING

10 slices stale bread
1/2 cup coconut
1 small call crushed pineapple, drained, juice reserved
2 sticks (1 cup) butter, divided
2 Cornish hens
2 tbsp Worcestershire
salt and pepper

Heat oven to 425.

Cut bread into 1 inch cubes and put into a medium bowl. Add coconut and pineapple.

Melt one stick of butter and pour over bread mixture, mix until bread is completely coated with butter. Use 1/2 this mixture to stuff hens and place remaining stuffing in a small baking dish; set aside.

Sprinkle hens with salt and pepper and place in a medium baking dish.

Melt remaining stick of butter and mix with Worcestershire and reserved pineapple juice. Baste hens with this every 20 minutes.

Bake 1 hour or until juices run clear form hens. During the last 20 minutes add small dish of stuffing to oven.

Servings: 2

Recipe(tried): Wild Rice Salad

Barbara, Memphis

WILD RICE SALAD

1 box Zataran's Wild Rice, cooked and cooled
1 can water chestnuts, drained and chopped
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup frozen English peas, (do not use canned)
1/4 cup diced onion
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
1 tsp olive oil
3/4 tsp dried basil
3/4 tsp sugar
3/4 tsp salt
1/4 t pepper
1/2 cup chopped pecans

In a large bowl combine first eight ingredients.

In a small bowl combine remaining ingredients and mix well. Pour into rice mixture and toss to coat.

Chill overnight. Keep in the fridge for up to 1 week.

Recipe(tried): Chicken Chunks

Barbara, Memphis

CHICKEN CHUNKS

1 cup cracker crumbs
1/2 cup freshly grated parmesan
1/3 cup finely chopped walnuts
1 clove garlic, minced
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp salt
6 chicken breasts, cut into bite sized chunks
1/2 cup butter, melted

Mix all ingredients except chicken and butter. Dip chicken in butter then roll in crumb mixture.

Freeze in a single layer then pack into airtight containers.

To heat, bake uncovered in a single layer at 400 degrees for 15-20 minutes or until golden brown. There is no need to thaw before baking!

Recipe(tried): Earthquake Cake (using cake mix)

Barbara, Memphis

EARTHQUAKE CAKE

1 cup coconut
1 cup chopped pecans
1 German chocolate cake mix
1 (8 oz) pkg cream cheese, softened
1 stick butter, room temperature
1 lb. powdered sugar

Preheat oven to 350F. Grease and flour a 9x13-inch pan, and sprinkle the coconut and pecans in the bottom of the pan.

Prepare cake mix as directed on box and pour over the nuts and coconut.

Soften cream cheese and butter; add the powdered sugar and mix well. Drop spoonfuls of the cream cheese mixture into the batter, but do not stir.

Bake at 350F for about 1 hour or until done.

Note from source:
This is like a German chocolate upside down cake with the added bonus of cream cheese. No icing needed, and real quick and tasty!

Recipe(tried): Fruit Salsa with Ginger Chips

Barbara, Memphis

FRUIT SALSA WITH GINGER CHIPS

SALSA:
1 can crushed pineapple
1 large mango, peeled and chopped
2 medium kiwi, peeled and chopped
1/4 cup macadamia nuts, chopped coarsely
4 1/2 tsp brown sugar
1/4 cup coconut
3 tbsp finely chopped candied ginger
GINGER CHIPS:
1/2 cup sugar
2 tbsp water or pineapple juice
1 tbsp ground ginger
8 tortillas (8 inch)

Mix together first 7 ingredients in a medium sized bowl. Cover and chill at least 2 hours.

Mix together sugar, water, and ginger in a small bowl. Spread onto both sides of tortillas with a pastry brush. Cut each tortilla into 8 wedges.

Bake 8-10 minutes in a single layer on a cookie sheet. Serve with dip. These chips keep well, as does the dip.

Recipe(tried): Lasagna

Barbara, Memphis

LASAGNA

This looks daunting, but it is really easy. It is worth the prep time and freezes nicely. I sometimes make my own sauce and sometimes use 5 TBSP dried parsley in place of the fresh. For best results use good quality sausage and lean ground beef.

2 boxes lasagna noodles
1 pound ground beef
1 pound ground hot sausage
1 large onion, chopped
1 bell pepper, chopped
2 tbsp olive oil
2 large (16 oz each) cartons ricotta cheese
1 large (16 oz) carton small curd cottage cheese
1 cup shredded mozzarella cheese, divided
1/4 cup shredded pepper jack or cheddar cheese
4 eggs, beaten
1 bunch fresh parsley, chopped
3 jars spaghetti sauce

Heat oven to 350.

In a large pasta pot, bring water to a boil and add pasta. Cook till noodles are al dente.

Meanwhile, in a large skillet saute beef, sausage, onion, and bell pepper, in oil. Drain off excess fat.

In a large bowl mix cheeses (using 1/2 cup of mozzarella), eggs and parsley.

In a large baking dish, or two medium ones, spread a small amount of sauce in bottom. Place 1 layer of noodles, then 1 layer of meat, 1 layer of sauce and 1 layer of cheese mixture. Repeat until pan is 3/4 full.

Cover and bake 45 minutes to 1 hour.

Top with remaining 1/2 cup mozzarella and place back in oven 5 minutes or until cheese is melted.

Recipe(tried): Chicken and Beans

Barbara, Memphis

CHICKEN AND BEANS

1 pound skinless chicken breast halves, cut into bite sized pieces
1 tablespoon vegetable oil
2 green onions and tops, sliced
1/2 teaspoon minced garlic
1 cup (14 1/2 ounces) fat-free reduced-sodium chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) frozen mixed vegetables
1 can (15 ounces) pinto beans or kidney beans
1 teaspoon dried rosemary leaves
salt and pepper, to taste
1 package egg noodles, cooked

Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes.

Add green onion and garlic and cook 1 minute.

Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8 to 10 minutes.

Season to taste and salt and pepper. Pour over noodles and toss to coat.

Recipe(tried): Beef Tips and Rice

Barbara, Memphis

BEEF TIPS AND RICE

1 to 2 pounds beef stew meat
1 cup flour, divided
salt and pepper
6 tbsp oil
1/2 onion, chopped
2 cups water
4 beef bouillon cubes
4 cups cooked rice

Salt and pepper flour. coat each piece of beef and fry in oil until browned on all sides.

Add onion and toss reaming flour mixture into pan. Stir around to incorporate flour mixture. Add water and beef bouillon.

Put into oven for 45 minutes.

Remove from oven and mix with rice.

Recipe(tried): Macaroni and Cheese

Barbara, Memphis

MACARONI AND CHEESE

1 cup milk
4 tbsp flour
1 (1 lb) block Velveeta
3 cups shredded cheese (i use a mixture of cheddar, valegret and edam)
salt and pepper to taste
1 (16 oz) pkg of macaroni or small shells, cooked to al dente

In a container with a lid add milk and flour. Shake well.

In a medium sauce pan over medium heat combine cheeses, and milk mixture. salt and pepper well. Cook until cheese is mostly melted.

Stir into cooked noodles. Pour into oven proof containers and either bake or freeze.

To bake, place in 350 degree oven for 30 minutes or until cheese is bubbly.

To bake from frozen, bake covered in 350 degree oven 45 minutes or until cheese is bubbly.

Recipe(tried): Cucumber Onion and Tomato Salad

Barbara, Memphis

CUCUMBER ONION AND TOMATO SALAD

2 medium cucumbers
1 small Vidalia onion
12 cherry tomatoes or 4-5 plum tomatoes
1 bottle Italian dressing (I use homemade)

Peel cucumbers if desired and slice into rings. Slice onion into rings and separate. If using cherry tomatoes, cut in half. If using plum tomatoes, slice into rings.

Pour dressing over all. Keeps well for several days in the fridge.

Recipe(tried): Fudge Pie

Barbara, Memphis

FUDGE PIE

1 cup sugar
1 stick (1/2 cup) butter, melted
1/2 cup flour
2 eggs, beaten
3 tbsp cocoa
1 tsp vanilla

Mix all ingredients and pour into greased pie pan.

Bake at 350 for 25-30 minutes or until toothpick comes out clean.

Recipe(tried): Chopstick Tuna Casserole

Barbara, Memphis

CHOPSTICK TUNA CASSEROLE

1 can condensed cream of mushroom soup
1 cup chopped onion
1 cup chopped celery
1 can tuna, drained
1/4 cup water
handful of cashews
4 oz chow mein noodles
mandarin orange segments

Combine all ingredients except chow mein noodles and oranges in a casserole dish. Sprinkle noodles on top. Decorate with orange segments.

Bake uncovered at 450 for 20-25 minutes.

Recipe(tried): Chicken Casserole

Barbara, Memphis

CHICKEN CASSEROLE

1 large can chicken or 1 1/2 cups cooked chicken
1 cup frozen chopped celery, onion, bell pepper mixture
1 can cream of chicken or mushroom soup
1 cup mayonnaise
salt and pepper
1/2 cup sliced almonds
1 can chow mein noodles
grated cheese (optional)

Mix chicken, veggie mixture, soup, mayonnaise, salt and pepper. Pour into casserole dish. Top with almonds.

Bake at 350 for 20 minutes.

Top with chow mein noodles and bake an additional 10 minutes.

If desired top with grated cheddar and return to oven to melt cheese.

Recipe(tried): Fruity French Toast Tortillas

Barbara, Memphis

FRUITY FRENCH TOAST TORTILLAS

1 cup milk
1 egg
1 tsp cinnamon
dash of vanilla
1 can fruit pie filling
8 fresh flour tortillas
powdered sugar for dusting

In a pie pan mix together milk, egg, cinnamon, and vanilla.

Heat apple pie filling in a small saucepot.

Heat a large skillet.

Dip tortillas in egg mixture, one at a time turning over to coat both sides well. Fry in skillet on both sides 1 minute.

Top with 1 heaping tablespoon of apples and roll up. dust with powdered sugar. Repeat with remaining tortillas and apples.

Recipe(tried): Banana Pudding

Barbara, Memphis

BANANA PUDDING

1 box Nilla vanilla wafers
2 to 3 ripe bananas, sliced
1 egg
1 heaping cup of sugar
1/3 cup flour
3 cups milk
1 tbsp vanilla
1 tbsp butter

In a large bowl layer wafers and sliced bananas making at least two layers of each.

In a small bowl, beat egg and set aside.

In a heavy saucepan mix sugar and flour.

Add milk and cook over medium heat stirring constantly until it begins to thicken. add vanilla and continue to cook 1 minute.

Pour hot mixture into egg, stirring constantly, to temper eggs. Pour back into sauce pan. Add butter and cook 2-3 minutes longer, continuing to stir constantly.

Pour over wafers and bananas in bowl.

Recipe(tried): Chicken and Rice (crock pot)

Barbara, Memphis

CHICKEN AND RICE (CROCK POT)

3 to 4 boneless skinless chicken breasts
4 cups water
3 chicken bouillon cubes
2 cups rice
4 tbsp butter
salt and pepper to taste

In a crockpot combine chicken water, and bouillon.

Cover and cook 4 hours or until chicken is done.

Remove from liquid and shred chicken. Return to crock pot and add rice and butter and salt and pepper.

Cover and cook until rice is tender.

Recipe(tried): Beer Bread

Barbara, Memphis

BEER BREAD

3 cups self rising flour
3 tbsp sugar
1 (12 oz) can beer

Mix all together and pour into a greased loaf pan.

Bake 1 hour.

You can also add 2 Tbsp dried mixed herbs to make a good herb bread.