Humor will not be tolerated!! -Portia

I like stressing about things beyond their real impact on my life. Today I'm stressing about dinner group.

I'm cooking for it tomorrow. I find that stressful. Anyone have good tried-and-true recipes for dinner group?

But not only that, I think I found a recipe I like, for chicken taco casserole. I like the casseroles. HERE'S THE PROBLEM THO

Last Tuesday we had chicken chili. Is that too close to exactly the same meal??

What am I going to do??? I was going to go shopping on my way home from work but for various reasons I will wait so you can all chime in with your excellent advice.

They're different enough, and it sounds wonderful. Go for it.

I think there's been enough time between the chili and the casserole that nobody will notice- and it's a solid, not a liquid. And, your casserole will taste wonderful!

you asked for dinner group ideas- sure, here you go. But make your casserole- it will be awesome.

Hawiian Haystacks (I either use this kind of gravy (it was made with pork chops that had been in the crock pot for 14 hours. it was deeelicious!!!!) or cream of chicken soup)
spaghetti
meat and baked potatoes
potato soup (add your own toppings and spices- buffet style)
potato wedges
tater tots
anything potato

I often make big sandwiches to feed a crowd (like Subway, on french bread loaves), or pot pie, or sometimes I do some crock-pot pulled-beef wraps.

I like Squirrel's suggestions because a lot of them are customizable. I always like things like taco stack-ups for that reason. Beans, taco meat, lettuce, tomatoes, salsa, sour cream, cheese, etc., and everyone picks what they like and leaves out what they don't.

Also, C, people are just happy to be fed! No stressing for you!

I almost always do baked ziti, some kind of zucchini pasta (either this one or this one), or enchilada pie.

But I also think your casserole option is different enough from a chili/stew that even if the flavors/ingredients overlap, nobody will think twice about it.

Hooray you guys are the best!

Also I'm especially glad I waited to go shopping because there is currently a downpour outside. It's spring, it'll pass soon, right?

I did baked ziti last time and it was great. My favourite thing about casseroles like that is I don't end up with leftover half cans of things to try to fit in the fridge and/or use.

Also I should note that D5 gave me the exact same advice and I didn't trust her.

I don't know what chicken taco casserole is.

Also, I'm a little shocked that people have trouble making gravy. That's like, the easiest thing in the world to make.

C4, if it makes you feel any better, most college-age people have trouble telling the difference between a gourmet meal and ramen noodles, so I think as long as you put something edible in front of them it'll be ok.

Marduk wrote:Also, I'm a little shocked that people have trouble making gravy. That's like, the easiest thing in the world to make.

Hey- Don't be hatin' on the peeps in the world that don't know how to make gravy.

I'm just a little shocked, is all. Next thing you know, they'll be needing tutorials on how to make a peanut butter and jelly sandwich.

Squirrel wrote:I think there's been enough time between the chili and the casserole that nobody will notice . . .

I agree. They're a week apart, so it's not really a big deal.

Marduk wrote:I'm just a little shocked, is all. Next thing you know, they'll be needing tutorials on how to make a peanut butter and jelly sandwich.

I'm actually a bit shocked by it too, considering the fact that I never have a problem making gravy and I can't even eat wheat flour. I think people are just scared of it and think it's going to be hard. But it's not!

It was never really a part of my family's diet, except on Thanksgiving. I can do all right if I have turkey drippings, but that's not an ingredient I usually have, and I don't know how to make it without.

My general gravy-making strategy (or cheese-sauce thickening or stew-thickening strategy) is to just sprinkle in a couple tablespoons of sweet rice flour, stir it in, bring it to a boil, and see if it thickens enough. If not, add more sweet rice flour. I used to use cornstarch but I like this way better because you don't have to mix it with water.

So no fat or meat-flavor at all? Huh.

Oh, there's definitely fat and meat drippings in there. I just add some liquid (broth, wine, whatever's around, water if there's nothing more exciting) to whatever meat drippings there are and then sprinkle in the sweet rice flour.

Marduk wrote:I'm just a little shocked, is all. Next thing you know, they'll be needing tutorials on how to make a peanut butter and jelly sandwich.

Fact: one of my old professors taught the class how to make a peanut butter and jelly sandwich.

Yeah, it is an old technical writing class trope.

Marduk wrote:I'm just a little shocked, is all. Next thing you know, they'll be needing tutorials on how to make a peanut butter and jelly sandwich.

bahahahaha! it's happened already!! remember this, guys?

http://theboard.byu.edu/questions/69193/