1. Mississippi Chicken
2. Classic Tater Tot Hotdish
3. Green Chile Enchiladas
4. Best Ever Sloppy Joes
5. Copycat IKEA Swedish Meatballs
6. Easy Chicken Lo Mein
7. King Ranch Chicken Casserole
8. Ham and Cheese Pasta Bake
9. Easy Tomato Soup
10. Grilled Cheese BLT
11. Turkey Tetrazzini
12. Mexican Tostada
13. Easy No-Bean Chili
14. French Toast Casserole
15. Biscuits and Gravy Casserole
16. Joe's Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)
17. Orange-Spiced Whole Wheat Muffins
18. Chocolate Chip Peanut Butter Energy Balls
19. Sheet Pan Buttermilk Pancakes
Spam spam spam eggs and spam.
There’s all sorts of wrong with that biscuits and gravy recipe.
Wieners and beans.
I think I would go with my corned beef and cabbage. Nothing fancy. Just cook the corned beef slowly until you can pull it apart with a fork. Add the cabbage toward the end.
Must be above lot of guests if it takes 19 meals!
Big ol’ pot of chili with potato salad, and a nice tossed salad with some kind of homemade dressing.
Will the local Pizza take out be open?
Save for recipes.
Case and a half of MRE’s
Keep
Bookmarking. Thank you, this looks very helpful!
If you had 19 guests over, killed and cooked one, you would have enough to feed the other 18.
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For me it is:
Tuesday: leftovers (empty out the fridge!)
Wednesday: carry-out
Thursday: Thanksgiving dinner!!!! (Often. Waffles for breakfast)
Friday: TG leftovers and soup from the broth of the turkey
Stuff you could only get away with in Middle America.
Don’t try it (except maybe for the BLTs) on either of the Coasts.
Oh, and the chili, perhaps.
Now I made two turkeys. Both 20+ pounders. I put the first one in the oven around 4am and it was done by about 9:30am. I covered with aluminum foil and put the second turkey in the oven.
Just after noon, as the guests had all arrived and were having the appetizers that we put out on a table for them, I went into the kitchen and started carving up the first turkey. I was able to take my time and build two huge platters of white and dark meat, which I then re-covered with tin foil and put into the upper oven to keep warm. (I put the carcass back in the refrigerator to use for soup later.)
Just after 2PM, dinner was ready to be served. The second turkey was done, which I placed in the middle of the table for presentation. Meanwhile, the platters of meat from the first turkey were passed around. We hardly had to touch the meat on the second bird. Which was fine with me as I had plenty of meat to last the rest of the weekend and we made some awesome soup from it too!