Need Easy, Make Ahead Dinner Ideas for Baby Reunion

[PJB]

I am a new Mom and am hosting a baby reunion this weekend for the other parents and babies who were in our childbirth classes. I am looking for some quick, make ahead recipe ideas that would work. We will be meeting at 5:00 p.m. so the food needs to be substantial enough to be considered dinner. Any ideas would be appreciated.

[Kerri]

What about Spagetti Pie? There is some prep work involved, but it's not too bad. It is great to make ahead, yummy, and very filling. Easy sides would be fresh bread and green salad, both which can be store bought to save time.

[Concha]

Whenever we have a large gathering, I make Barbeque Pork for sandwiches (or just on a plate), and then supplement with some salads or dips. The great part about it is you just dump a large pork shoulder (inexpensive grade of pork) into a crock pot with water to cover it; add any spices you like. Leave it on high for about 4 hours, then reduce heat to low overnight. In the meantime, I make a sweet barbeque sauce on the stovetop, cool and refrigerate it. The next day, remove the pork from the crock pot, and it just falls apart; the meat shreds nicely, and you can remove almost all of the fat easily. Refrigerate the shredded meat until you are ready to serve. At serving time, heat the barbeque in a large stock pot; add the shredded pork and simmer--you're done. If you would like the recipe for the barbeque sauce, let me know.

[mightyh]

I'd love the recipe you use for your bbq sauce for the pork.

[Concha]

Here is the recipe for the barbeque sauce we use:

1/2 cup brown sugar
1 teaspoon dry mustard
4 cloves garlic, minced
pinch pepper
1 1/2 quarts ketchup
2 cups water
1/2 cup onion, minced
1/2 cup lemon juice
1/4 cup vinegar
1/4 cup worcestershire sauce

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat, simmer 30 minutes, stirring occasionally.

(Note--this recipe is 4x the original, and makes enough for a large (approx 4 pound) pork shoulder).

Enjoy!

[Kerri]

I think Spagetti Pie is from the May issue in the lightening up section. I don't have mastercook or the recipe handy, so maybe someone else out there does...

I'll check back tonight and type it in if you still need it.

[mightyh]

Maybe a stupid question, but does a pork shoulder have the bone in.. or is it boneless?

[Concha]

mightyh--It depends on where you purchase. Sometimes I buy it and it has no bone, other times, it's a huge piece with the bone in. My local "certi-saver (co-op type grocer)" butcher will cut it in half (bone and all) for me and sell it to me as two pieces--the bone falls off the meat after being in the crock pot.

[Kerri]

Ok, sorry its so late, I just got back from soccer practice...

Spaghetti Pie

1 lb ground ground
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans tomato sauce with garlic
1 1/2 cup low fat sour cream
1/2 cup green onions
1/4 cup (2 oz) 1/3 less fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz uncooked pasta)
Cooking spray
1 1/3 cups (5 oz) shredded reduced fat extra sharp chedder cheese

1. Preheat oven to 350.
2. Cook meat in large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper and tomato sause. Bring to a boil, reduce heat, and simmer for 20 minutes. Combine sour cream, green onions, and cream cheese in a small bowl and set aside. Plave the spaghetti noodles in a 2-quart cassarole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with chedder cheese. Cover and bake at 350 for 25 minutes. Uncover and bake additional 5 minutes or until cheese is bubbly. Yield: 6 servings.

Cal: 408 (30% from fat), FAT: 13.7g, Protein 28.4g, Carb 39.9g, Fiber 2.9g, Chol 67mg, iron 3.4 mg, sodium 849mg, calc 376mg.

If you search the boards you will probably bring up a discussion about this dish with reviews. Typing this has made me hungry for it. Maybe I will make it this weekend, YUM!

[PJB]

That's a great idea, do you know which issue that is from or have the recipe handy? I haven't tried that one.

Thanks to everyone for their suggestions, I appreciate it!
Originally posted by Kerri:
What about Spagetti Pie? There is some prep work involved, but it's not too bad. It is great to make ahead, yummy, and very filling. Easy sides would be fresh bread and green salad, both which can be store bought to save time.

[Zinnia]

Some of my ideas may sound a little easy or may not be glamorous enough for a dinner party. I have made a few of these while hosting dinner parties or last minute & people loved it.
*A big pot of stew (with biscuits & a salad) *A big pot of spaghetti sauce (with garlic bread & tossed salad,cook 2 types of pasta & make a marinara & a meat sauce)
*A big pot 'o chili (with cornbread & asst'd chili toppings, make one beef, one chicken/or veggie chili)
*Lasagna (with g. bread & a tossed salad, make 1 meat & 1 veggie lasagna)
*Go mexican (Taco meats, 1 batch bf., 1 chick. with hard & soft shells, asst'd. toppings, & a couple of dips with chips)
Like I said, these may sound boring etc.,
but I know what it's like being busy with kids! Good luck! http://www.cookinglight.com/bbs/smile.gif Zinnia

[PJB]

Thanks to all for your tips and recipes. I made the Spaghetti Pie and it was a huge hit!

[quote]Originally posted by Kerri:
[b]Ok, sorry its so late, I just got back from soccer practice...

Spaghetti Pie

1 lb ground ground
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans tomato sauce with garlic
1 1/2 cup low fat sour cream
1/2 cup green onions
1/4 cup (2 oz) 1/3 less fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz uncooked pasta)
Cooking spray
1 1/3 cups (5 oz) shredded reduced fat extra sharp chedder cheese

1. Preheat oven to 350.
2. Cook meat in large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper and tomato sause. Bring to a boil, reduce heat, and simmer for 20 minutes. Combine sour cream, green onions, and cream cheese in a small bowl and set aside. Plave the spaghetti noodles in a 2-quart cassarole dish coated with cooking spray. Spread r