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!

Monday: Easy, Peasy Carbonara

Easy, Peasy Carbonara
Credit: Photography by Con Poulos

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
Credit: Photography by Sarah Anne Ward

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.

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
Credit: Photography by Sarah Ann Ward

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.

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