I need new recipes for a family of 6

Deanna - posted on 02/17/2011

I LOVE my crock pot. I can put whatever I want in it in the morning and it is done by dinner. Ok most things as there are plenty of meals that you don't want to add veggies to until about halfway done and so forth.
So the two that my family loves the most;
1. chili
2. spaghetti
put both on low and they are done when you walk in the door. (no don't cook the noodles at all but do add about 1 and a half cups of water for the noodles to soak up. The sauce you can add in the morning to or wait until you get home. 9same for meat but make sure you cook it first.) I have a 5 qt. crock pot that I love and use for a lot of different things. Experiment is all I can say. I make a wonderful Laghetti (no typo intended). I also make enchiladas, tamales, roast, ribs, turkey, chicken, casseroles, etc. etc. etc. As long as you set it on low heat and make sure it has enough moisture it will make it through the day just fine. You can always drain excess water or turn it on high as soon as you walk in, take the lid off and let it boil out.

Jenna - posted on 02/14/2011

My blog often has recipes that would feed a family of 6. We're only a family of 4 but I usually make big meals so we can have leftovers :) http://www.52mealplans.com

Kim - posted on 02/14/2011

We have a family of 7 and have found several of the recipes on the Duggar family site (19 kids & counting) work wonderfully for us. They are crock pot meals you start in the morning, or even before you go to bed the night before. Delicious, simple, affordable - the perfect solution for those busy days. We use them on days we simply haven't the time to spend 30-60 minutes of prep/cook time before dinner. And they are simple enough you can make changes with no problems.
Enjoy.

Talea - posted on 02/13/2011

look up Saving Dinner by Leanne Ely she is a nutritionist who works with FlyLady and her books and menu mailers are set up with 6 in mind. Our family has loved almost all her recipes including the vegetarian ones. She has a facebook page called saving dinner I think if not it's Dinner Diva - you can also find her on amazon.com or flylady.net
hth

Alexandra - posted on 02/13/2011

I just joined a recipe website that you may be interested in. There are categories for almost everything, and a healthy foods section too:

www.cookingmadesimple.ning.com

You can join for free, create your own profile and add your own favorite recipes.

Melissa - posted on 02/09/2011

Check out allrecipes.com the have all sorts of yummy dishes, the recipes are added by all sorts of people and you can rate them and add your own ideas or anything you didn't like or would try next time, this can be very helpful. Best of all, you can adjust the recipe to your family size! You enter how many people you want to serve and they convert the recipe (measurements and all) for you!! You can print it or put it in your "recipe box" (at the site) and save it for later. Also you can search by ingredients (to include or
exclude). Hope this helps!

Chris - posted on 02/07/2011

I'm sorry for those of you who have seen me post this before, but it is so easy and such a hit in my house, that I want to share it with everyone!!
Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream (I use milk)
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded (optional)
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

Nini - posted on 02/06/2011

Cream Cheese Chicken Enchiladas

Lily's Note: This is a dish I make often. I don’t have a formal recipe, so the measurements are approximate. This is a versatile dish that you can tweak to your tastes.

3 large boneless skinless chicken breasts
1 (4 oz) can of diced green chilies
3 oz. of cream cheese, softened
1/4 to 1/3 cup sour cream
1-1/2 cups shredded cheese
1/2 cup diced green onions
1/2 cup chopped fresh cilantro (optional)
1/2 to 1 cup sliced black olives
1 pkg. 8” corn or flour tortillas
1 19 oz. can of green chile enchilada sauce (I use La Victoria brand mild or medium)

Poach chicken breasts just until juices run clear. They will continue to cook while they are cooling, so don’t over cook them. Put breasts on a cutting board until cool enough to handle, then dice.

In a large bowl, combine chicken, diced green chilies, green onions, cilantro, and enough cream cheese and sour cream to make it just creamy, but not gooey. Fold in about 1/2 cup shredded cheese, or more to your liking.

Heat tortillas in the microwave, one at a time, for about 10-12 seconds on high to soften. Put about 1/2 to 3/4 cup filling on tortilla and roll up. Place seam side down in a 9 x 13” baking dish that has been sprayed lightly with cooking spray. Continue with more tortillas until all the filling has been used up.

Pour green chile enchilada sauce over the top. Sprinkle remaining cup of cheese next, and top with sliced black olives. Bake in a 350 degree oven for 30-40 minutes or in the microwave on high for about 20 minutes until bubbly. Serve with salsa, sour cream and guacamole if desired.

Nini - posted on 02/06/2011

Pepperoni Pizza Chili

300 Slow Cooker Favorites



If you don’t have a slow cooker, I think you can make this on the stove.

Serves 6-8



1 lb lean ground beef

2 cloves garlic minced

1 can (19 oz) pinto or Romano beans, drained and rinsed

1 can (7.5 oz) pizza sauce

1 can (19 oz) Italian-style stewed tomatoes, with juices

1 can (7.5 oz) tomato sauce

4 oz pepperoni, sliced (and I cut into small pieces)

1 cup sliced mushrooms

1 red bell pepper, finely chopped

1 tsp dried Italian seasoning

1/2 tsp salt

1/2 cup shredded mozzarella cheese



Cook beef and garlic until beef is no longer pink. Transfer to slow cooker. Add all other ingredients, except for mozzarella cheese. Stir to combine. Cover and cook on either low for 8-10 hours or high for 4-5 hours.



Spoon chili into bowls and top with mozzarella.



Tips: You can substitute equal amounts of ground turkey or chicken for the ground beef.



This dish can be completely assembled up to 24 hours before cooking. Chill cooked meat and vegetables separately then assemble dish and refrigerate overnight in slow cooker stoneware. The next day place stoneware in slow cooker and continue to cook as directed.