Lesliestern_'s Make 4 A Crowd Collection on LTK

Make 4 A Crowd

By Lesliestern_

Easy meals to make for a group, everyone will love! Hosting made easy!

Crockpot Italian Beef

Here’s what you’ll need:
2-4lb Chuck roast
Olive oil
1 packet of Good Seasoning Italian Dressing Mix
2 cartons of beef broth
1 jar pepperoncini
3 tbs mild giardiniera
Salt, Pepper, and garlic powder (to coat)

Sub rolls
Freshly sliced mozzarella cheese
Sautéed green peppers (optional)
Tater tots as a side

Here’s how you make it:
1. Remove meat from fridge 30 mins prior to starting Rub olive oil onto the chuck roast and season generously on all sides with the good seasoning packet, salt, pepper, and garlic powder.
2. Heat a skillet on the stove and sear each side of the chuck roast until it develops a crust.
3. Remove from the heat and place the chuck roast into a crockpot.
4. To the crockpot add the entire jar of pepperoncinis, giardiniera, and beef broth to just cover the roast.
5. Put the lid on, and let cook on low for 6-8 hours until meat is fork tender. I usually go to the 8 hour mark.
Once the meat shreds easily with a fork, remove to a bowl and shred with two forks. It's then ready for assembly.
Turn on the broiler:
6. Add the sub rolls to a baking pan, fill them with the beef. Top with a fresh slice of mozzarella cheese then broil in the oven to melt the cheese and toast the bread (1-2 minutes is all they need!)
Remove from oven. Dunk the beef sandwich in the cooking liquid and serve!
Serve with additional gardinara, sautéed green peppers abe tater tots!

Stuffed Peppers

1 lb lean ground beef
1 medium onion, diced
3 green peppers, one diced, one cut in half
2 red pepper, cut in half, seeds and top removed
2 cloves garlic, finely chopped
1 15 oz jar of marinara sauce
2 cups of cooked white rice (save time and use 5 minute instant rice)
Olive oil
Cheddar cheese

Preheat oven
1. Begin by preparing the peppers to be used (cut two peppers lengthwise, scoop out the seeds and any membrane). Dice the remaining green pepper.
2. Chop onions and garlic, set aside.
3. Prepare the white rice, set aside
3. To a skillet add olive oil, onions and the green pepper. Cook until softened (about 5 minutes).
4. Add the ground beef to the skillet, break apart and cook until browned.
5. Once the meat has fully cooked, add in the garlic and stir until fragrant.
6. To the pan, add in half the jar of sauce along with the 2 cups of rice. Stir until combined. Set aside.
7. Rinse the peppers with water to remove any seeds, add to a baking dish and bake for 15 minutes until tender.
8. Remove from the oven, fill the pepper halves with meat and rice filing. Pour sauce over the tops of each pepper and into the bottom of the dish. Bake for 15 minutes. Remove, top with cheese and bake until the cheese has melted and the sauce is bubbling (about 15-20 minutes).

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Chicken Enchiladas

Chicken Enchiladas

Here's what you'll need:
1 lb Chicken breast (or 1 rotisserie chicken)
Taco seasoning (1 tbs chili powder, 1 tbs paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbs cumin, 1/4 tsp dried oregano, 1/4 tsp pepper, 1 packet of goya culantro y achiote)
1 28 oz can of red enchilada sauce
4 cups of shredded Monterey Jack cheese
1 package small corn tortillas

Toppings:
Sour cream, cilantro, salsa, avocado, pickled jalapenos

Here's how you'll make it:
1. You can use a rotisserie chicken or make your own. to make your own, heat an oven to 350, season the chicken in the taco seasoning with a little olive oil, then top with your favorite salsa. 2. Bake for 35 minutes. Let cool, and shred.
If using a rotisserie chicken, shred, toss with seasonings and salsa.
3. To the chicken mixture add 2 cups of cheese, mix well.
4. Prepare the baking dish with a little olive oil and coat the bottom with enchilada sauce.
5. To assemble the enchiladas; pour some enchilada sauce onto a plate and dip both sides into the enchilada sauce, then fill with a heaping spoonful of the chicken mixture. It should be enough to fill the center but not too much as it will spill out. Then roll the tortilla and chicken up and place seam side down in the baking dish. Continue until the chicken mixture is gone.
6. Pour the remaining sauce evenly over the enchiladas.
7. Top with cheese and bake at 350 for 25-35minutes until bubbling around the edges.

Serve with rice and beans, guacamole and toppings. Enjoy!

Leslie Stern
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Chili

2 lbs ground beef (85% lean/15% fat)
1 medium onion, diced
1 green pepper, diced
1 jalapeno, diced (adjust seeds depending on how hot you like it 🔥
1 can diced tomatoes
1 can tomato sauce
2 cans of water
1 seasoning kit (six guns or Caroll Shelby’s)
1 can of dark red kidney beans, drained and rinsed

1. Start by browning the meat in a heavy-bottomed pan. Once it is no longer pink, add the diced onion, green pepper and jalapeno. Stir until soft.
2. Once softened, add in the entire contents of the two seasoning packets. Stir into mixture and ensure everything is coated. Let cook for 1 minute to toast the seasonings.
3. Then add in the tomato sauce, diced tomatoes and 2 cans of water. Stir well then cover slightly and bring to a simmer. Let simmer at least 1 hour, but the longer, the better.
4. Taste for seasonings. Adjust as needed. Before you’re ready to serve, add in the kidney beans and stir. (This helps them to just warm rather than to cook and break apart).

Serve with all the toppings: freshly shredded cheddar cheese, sour cream, oyster crackers, onions, hot sauce, etc.

This makes for great leftovers and is even better the next day. I hope you enjoy!

Bowties & Sausage

1 lb bowtie pasta
1 lb Italian sausage, without the casing
2 tbs olive oil
1/2 tsp red pepper flakes
1 medium onion, diced
3 cloves of garlic, grated
2 28 oz cans of Italian plum tomatoes
1 1/2 c. whipping cream
1/2 tsp salt
1/3 cup grated parmesan

1. Heat oil, add onion, sausage, and red pepper flakes until sausage has browned and cooked through.
2. Add garlic and stir for 1 minute.
3. Add in two cans of tomatoes, salt and pepper. Let it come to a simmer. The tomatoes will soften, at this time, break them into smaller pieces with a spoon.
4. Let the sauce simmer on low for 20 minutes.
5. Turn to low, and add in the heavy cream and cheese. Stir until combined—taste for seasonings.
6. Add pasta to the sauce, top with cheese and serve.

Sausage & Peppers

This is an easy dinner that makes the house smell like you’ve been cooking all day.

Here’s what you’ll need:
Sausage links (Italian sausage, turkey or chicken)
2 large green peppers, 1 inch slices
1 onion, 1 inch slices
3 cloves of garlic
Olive oil
@gibsonssteakshop seasoning blend or a blend of Italian seasonings, garlic powder, pepper and salt.

Here’s how you make it:
Preheat oven to 425°.
Slice up onions and peppers.
Drizzle in olive oil into a skillet and add sausage to the pan. Season generously and add half of the peppers, onions and garlic. Toss to mix.
Bake for 30 minutes, flipping sausage halfway through.
Add the remaining onions and pepper mixture. Bake for another 20-25 minutes until all the peppers have softened and the sausages are browned and cooked through.

Can be served alone or with French rolls and marinara sauce! Enjoy!

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Baked Mostaccoli

What you'll need:
1 lb penne
3 tbs butter
2 cloves of garlic, grated
2 14oz can of crushed tomatoes
2 cups of freshly shredded mozzarella cheese
1 1/2 cups half and half
1 tablespoon red pepper flakes
Salt and pepper to taste

Here's how you make it:
Preheat oven to 350.
1. Boil water, cook pasta 1/2 of recommended cooking time.
2. In a saucepan add the butter and garlic and stir for 1 minute. Add in crushed red pepper flakes, stir. Then add in the canned tomatoes. Let simmer on low for 10 minutes.
3. Add in the half and half and stir to combine.
4. Add pasta into the sauce and mix well.
5. Pour pasta into a baking dish. This can finish cooking in the oven or be refrigerated until ready to bake and serve.
6. Top with cheese and bake for 25-35 minutes or until cheese has browned and and is bubbling.

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