Cooking well for a crowd requires a different mindset than cooking for your immediate family. You want to choose recipes that taste good, of course, but you also need recipes that…
- Appeal to a range of eaters
- Are easy to serve and eat
- Don’t require your constant attention when you should be at the party
We’ve rounded up more than 20 healthy and colorful recipes that wow a crowd and make your job as host or hostess easier! They’re divided up into meat and vegetarian recipes so you can find the ones you like best, fast. Enjoy!
Meaty Dinner Recipes to Feed a Crowd
These hearty recipes are high in protein and easy to dish out when you have company. Most of these recipes make a big batch; the rest can be doubled easily.
Dutch Oven Pot Roast with Carrots and Potatoes
- 1 tbsp olive oil
- 4 to 5 lb blade or chuck beef roast
- 6 russet large potatoes washed and kept whole
- 1 large sweet potato peeled and sliced into very large chunks
- 2 red or white onions quartered
- 10 cloves garlic whole
- 1/2 cup red wine
- 2 cups beef stock
- 1 tbsp thyme I used freeze-dried
- Salt and black pepper
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
Beef and Bean Burritos
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 clove garlic (minced)
- 2 teaspoons chili powder
- 1 teaspoon dried leaf, crumbled oregano
- 1/2 teaspoon cumin
- 6 (8-inch) flour tortillas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: shredded lettuce, chopped tomato, sour cream, shredded cheese, sliced ripe olives, guacamole (any favorite toppings)
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) enchilada sauce (divided)
- Heat the oven to 350 F /180 C.
- In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned and no longer pink, stirring often to break up meat. Drain well.
- Return to heat and add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.
- Wrap the flour tortillas in foil and place them in the preheated oven; heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla. Roll tightly and place seam-side down on serving platter lined with shredded lettuce.
Spoon the remaining enchilada sauce over tortillas. Garnish and serve with toppings.
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 4 scallions, sliced
- 2 cups broccoli florets
- 2 cups shredded rotisserie chicken (skin removed)
- 1 cup medium-grain white rice
- 1 plum tomato, chopped
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1/4 cup sour cream
- a cup diced dill Havarti cheese (about 4 ounces)
- 1/4 cup grated parmesan cheese (about 1 ounce)
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the Havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining Havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
Whole Wheat Turkey Chili Mac
- 1 pound turkey, ground
- 2 tablespoon olive oil
- 1 small onion
- a medium carrot
- 1 stalk celery
- 1 medium bell pepper, green
- 2 clove garlic
- 1 tablespoon chili powder
- 2 teaspoon cumin, ground
- 1 teaspoon salt
- 28 ounce crushed tomatoes, canned
- 2 cup kidney beans, canned
- 16-ounce Colby-jack cheese
- 8-ounce macaroni pasta, whole-wheat, dry
- 1 stalk green onion
- In a large pot (6-quart or larger) over medium heat, cook ground turkey in olive oil about five minutes or until no longer pink, breaking it apart with a wooden spoon.
- Add chopped onions, carrots, celery, and bell pepper, and cook 5-10 minutes more, until vegetables begin to soften.
- Stir in minced garlic, chili powder, cumin, salt, and tomatoes. Bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
- Stir the beans into the chili and simmer 30 minutes more, uncovered, stirring occasionally.
- Meanwhile, grate the Colby-jack, and boil the pasta according to the directions on the box.
- When the chili is cooked, remove from heat and stir in the cooked pasta and cheese.
- Sprinkle with green onions or cilantro, and serve.
Instant Pot Carnitas
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- a cup of beer (or chicken stock)
- 1 medium white onion, diced
- 4 cloves garlic, peeled and minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- one teaspoon chili powder
- 1 1/2 teaspoons fine sea salt
- Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
- Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, we’re going to use them later!)
- Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
- Repeat with the other baking sheet of pork.
- Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days or frozen in a sealed container for up to 3 months.
Healthy Turkey Meatloaf
- 1/4 cup plus 2 tbsp ketchup, I use organic
- 1/2 small onion, minced
- 2 tsp Worcestershire sauce
- 1 tsp olive oil
- 1.3 lb 99% lean ground turkey
- half of cup seasoned whole wheat or gluten-free breadcrumbs, I like 4C
- 1 large egg
- one tsp marjoram
- 1 teaspoon kosher salt
- Preheat the oven to 350F.
- In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
- Small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
- In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt, and marjoram.
- Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
- Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.
Vegetarian Dinner Recipes to Feed a Crowd
Vegetarians and meat-eaters alike will love these flavorful and filling plant-based recipes. Like the recipes above, many of these are big-batch already. Double any of them to feed more!
- Vegetable Lasagna
- The Best Italian Pasta Salad
- Garden Veggie Quiche
- Healthy Homemade Pizza
- Vegetarian Chili
- Italian Vegetable Lentil Soup
- 30-Minute Coconut Curry
- Sweet Potato Stuffed Shells
- Eggplant Parmesan
- Cheesy Spaghetti Squash Bake