Easy Dinners to Make for a Crowd - Rachael Ray Every Day

    5 Easy Dinners to Make for a Crowd

    Who says cooking for a crowd has to be a chore? This week, we're giving you five meals that are quick and easy to cook up for a big group. And they're pretty darn tasty, too!
    Author:
    Publish date:

    Monday: Easy, Peasy Carbonara

    Easy, Peasy Carbonara

    Add some peas to this classic dish, and it still only requires five ingredients! It's easy and cheap to make a big batch, so channel your inner Italian and get cookin'.

    Recipe: Try Jennifer Armentrout's Easy, Peasy Carbonara

    Tuesday: Squash, Feta & Pickled Onion Tacos

    Squash, Feta & Pickled Onion Tacos

    Tacos are great to make for a lot of people because they're simple, inexpensive and customizable. People can add the fillings they like, so everyone is happy.

    Recipe: Try our Squash, Feta & Pickled Onion Tacos

    Wednesday: Farmers' Market Lasagna

    Farmers' Market Lasagna

    Head to the farmers' market for yellow squash, eggplant and zucchini to make this fresh veggie lasagna. The recipe makes enough for ten, but you can adjust it according to how many people you are. It also makes for great leftovers!

    Recipe: Try our Farmers' Market Lasagna

    Thursday: Roasted Chicken & Crispy Sprouts

    Roasted Chicken & Crispy Sprouts

    This chicken dinner sure is a winner! You can add more veggies than just Brussels to roast in your pan if you want an even fuller meal.

    Recipe: Try our Roasted Chicken & Crispy Sprouts

    Friday: Pepper Steak Sammies

    Pepper Steak Sammies

    This Friday, make hearty sandwiches for dinner. You'll be surprised how quick and easy these are to make, and to serve. They're especially great for big groups when you don't want to have a proper sit-down dinner—people can grab one and sit anywhere.

    Recipe: Try our Pepper Steak Sammies

    Shopping List

    For the Easy, Peasy Carbonara

    • 1 lb. bacon
    • Parmigiano-Reggiano
    • 4 large eggs
    • 1 1/2 lb. spaghetti
    • 12 oz. frozen peas

    For the Squash, Feta & Pickled Onion Tacos

    • 1 red onion
    • 1 lime
    • 1/2 lb. diced butternut squash
    • Olive oil
    • Chili powder
    • Ground cumin
    • 8 5-in. corn tortillas
    • 1 avocado
    • Crumbled feta

    For the Farmers' Market Lasagna

    • 1/2 lb. zucchini
    • 1 8-oz. Japanese eggplant
    • 1/2 lb. yellow squash
    • 1 16-oz. container ricotta
    • Grated parmesan
    • 2 eggs
    • 1 bunch basil
    • 4 cups (from two 24-oz. jars) marinara sauce
    • 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles)
    • 1 16-oz. jar roasted red bell peppers
    • 2 lbs. mozzarella
    • 1 bunch Swiss chard (about 10 leaves)

    For the Roasted Chicken & Crispy Sprouts

    • 1 lemon
    • 6 bone-in, skin-on chicken thighs
    • 3/4 lb. Brussels sprouts
    • 3 shallots
    • Olive oil
    • 2 tsp. fresh thyme leaves

    For the Pepper Steak Sammies

    • 12 jarred sweet piquante peppers (such as Peppadew)
    • Mayonnaise
    • 1 1/4 lbs. top round steak
    • Olive oil
    • 2 bell peppers
    • 1 onion
    • 4 hero rolls
    • 8 slices provolone