Meal Prep for Large Groups: Simplified Strategies

If you’re planning to meal prep for large groups, you’ve come to the right place. Cooking for many can seem like an insurmountable task, but with systematic preparation, you can serve a large crowd without the stress. From selecting the right recipes to storage and serving, this guide will provide you with the knowledge to handle large-scale meal prep with confidence.

Meal Prep for Large Groups

Things You’ll Need: Meal Prep for Large Groups

Meal Prep for Large Groups – General Instructions

Before we dive into the specific recipes, let’s dive into the general meal prep instructions for large groups…

Organizing Your Workspace

To kick off your meal prep, the first step is to create an environment that makes the task ahead efficient and enjoyable. Start by tidying up your kitchen space. This means wiping down your counters with a disinfectant to ensure they are clean and hygienic.

A clutter-free counter provides the necessary space and prevents any cross-contamination, especially when dealing with raw ingredients.

Once your workspace is prepped, it’s time to gather your tools. Think of your counter as a chef’s workstation—everything you need should be within arm’s reach to keep the process flowing smoothly.

Retrieve all the necessary equipment such as sharp knives, chopping boards for slicing and dicing, pots and pans for cooking, and mixing bowls for combining ingredients. Arrange these tools in the order they will be used to streamline your cooking process.

Preparation of Vegetables

Vegetables are often the cornerstone of meal prep, offering nutrients, color, and texture to your dishes. To ensure they are clean and safe to consume, begin by thoroughly washing them under cold running water. This is an essential step to remove any lingering dirt, bacteria, or chemical residues.

For leafy vegetables and herbs, a salad spinner can be invaluable—it removes excess water, which can dilute flavors and affect the texture of your dish.

After ensuring your vegetables are dry, it’s time to move on to chopping. Doing so in uniform sizes is more than just aesthetically pleasing; it ensures that every piece cooks at the same pace, preventing some from being too crunchy while others are overdone.

Whether you’re slicing, dicing, or chopping, consistent cuts will contribute greatly to the success of your meal.

Handling and Preparing Proteins

When it comes to proteins like meats, poultry, or plant-based substitutes such as tofu, cleanliness is just as critical. Before you start prepping, if necessary, give them a gentle rinse under cold water. This can help remove any residual blood or impurities from the surface.

After rinsing, pat the proteins dry with paper towels. Drying is a crucial step for cooking—especially if you’re aiming for a perfectly browned and crisp exterior, as moisture on the surface of protein can impede browning.

With your protein dried, trim any excess fat or skin you’d prefer not to eat. While some fat can contribute flavor and moisture to your dishes, too much can make them greasy and unpalatable. After trimming, cut the protein into uniformly sized portions.

Similar to vegetables, consistent sizing in proteins ensures that each piece cooks evenly, providing a safe and enjoyable eating experience for all your diners.

Following these preparation steps will set the foundation for a successful meal prep, ensuring that each component is ready to play its part in your delicious and nourishing meals for the large group.

Cooking Grains

Grains are often the base of meal prep recipes, offering sustenance and acting as a vessel for the flavors in the rest of the dish. To ensure they play their role perfectly, start by accurately measuring the amount you need according to the number of servings you’re preparing.

Use a fine mesh strainer to rinse your grains such as rice, quinoa, or barley under cold water. This seemingly small step is vital—it washes away any dirt and, particularly with rice, the excess starch that causes grains to clump together, resulting in a cleaner, fluffier final product.

Once they’re rinsed, proceed to cook the grains. Each type has its own set of guidelines, so refer to the packaging instructions for the correct water-to-grain ratio and cooking time. If you’re using a rice cooker, it can simplify the process and yield consistently good results with minimal supervision.

After cooking, take a fork and gently fluff the grains. This action helps to separate them and release any extra steam, preventing them from becoming soggy. If you’re not serving them immediately, allow the grains to cool to room temperature before incorporating them into meals or packing them for storage.

Cooling is essential to maintain the texture and to prevent steam from building up in storage containers, which could lead to unwanted moisture and spoilage.

Assembling and Cooking Meals

Now comes the assembly stage, where your prep work pays off. Following the recipes you’ve selected, begin to combine your prepped vegetables, proteins, and cooked grains. Work in large batches—if your pots and pans can handle double or triple recipes, use this to your advantage.

Cooking in bulk saves energy, both in terms of utilities and your own exertion, and it guarantees that each serving has the same taste and quality.

Storing Prepared Meals

After the cooking process, patience is key. Allow your meals to cool down completely at room temperature before storage. This isn’t just a preference—it’s a critical step in safe food handling, preventing the proliferation of harmful bacteria that thrive in warm environments.

When your meals reach room temperature, distribute them into storage containers, mindful to not overfill them. This allows for adequate air circulation and cooling in the fridge or freezer.

Label each container with the name of the dish and the date it was made to keep track of freshness and to ensure a proper first-in, first-out rotation system. Use the refrigerator for meals that will be consumed within a few days, and opt for the freezer for dishes you intend to eat at a later date.

Freezing meals is an effective way to extend their shelf life while maintaining their nutritional value and taste, provided they are stored correctly in airtight containers. Following these steps with care ensures that every meal you’ve prepared is as enjoyable and safe to eat as it was the moment it finished cooking.

Meal Prep for Large Groups – 12 Recipes

Below are 12 meal prep recipes for large groups…

Classic Beef Stew Recipe

Meal Prep for Large Groups: Beef stew


Preparing the Beef

Begin with the beef, as this is the cornerstone of your stew. Take each cube and season well with salt and pepper, which is essential for building the flavor layers. Toss them in the all-purpose flour until they’re lightly dusted. This coating helps in creating a delicious crust when browned and later thickens the stew.

Heat two tablespoons of the olive oil in a large, heavy pot over a medium-high flame. Brown the beef cubes in batches—this is key, as crowding the pot would steam the meat rather than sear it, and we’re after that caramelized surface that only comes from a good sear.

Once each piece is browned on all sides, remove them from the pot and set aside on a plate. This step not only prepares the meat but also leaves flavorful bits at the bottom of the pot, which will be deglazed later for more taste.

Sautéing the Aromatics

In the same pot, now rich with the flavors from browning the beef, pour in the remaining two tablespoons of olive oil. Add the onions, sautéing until they start to become translucent and soft.

This brings out their natural sweetness and provides a robust base for your stew. Add the garlic next, cooking it just until it becomes aromatic—be vigilant as it can burn quickly, and burnt garlic would impart a bitter taste.

Once the onions and garlic are ready, stir in the tomato paste. Allow this mixture to cook for a few minutes; this step is essential for the tomato paste to caramelize slightly and meld into the base, adding a layer of savory depth to your stew.

Building the Stew

Now, reintroduce the browned beef to the pot. Cover with the beef broth, ensuring that the liquid submerges the meat, which is necessary for the beef to become tender and for the flavors to meld.

Add the Worcestershire sauce, thyme, rosemary, and bay leaves. These seasonings contribute their distinctive flavors, marrying with the juices from the beef to create a complex broth.

Bring the pot to a boil, then immediately lower the heat to let the stew simmer gently. A slow cook is critical for tenderizing the beef and infusing it with the rich spices and herbs.

Cover the pot and leave it to bubble away for about 1.5 hours. Occasional stirring is important to prevent sticking and to make sure the flavors are well distributed.

Adding Vegetables

After the beef has simmered and is starting to tenderize, add the diced potatoes, sliced carrots, and celery. These should be cut consistently to ensure even cooking.

Season with additional salt and pepper, adjusting according to your taste preference. The added vegetables will soak up the flavors of the stew while contributing their textures and tastes.

Let the stew continue to simmer for another 30 minutes. This time allows the vegetables to cook through and the beef to reach the point of perfect tenderness.

Final Touches and Serving

Before serving, remove the bay leaves, as their job is done. They’ve imparted their flavor and are not pleasant to eat. Give the stew a final taste test and adjust the seasoning with more salt or pepper if needed. The stew should be rich and full-bodied, with the beef fork-tender and the vegetables soft, yet not falling apart.

Servings and Storage

This classic beef stew recipe makes about 8 generous servings. If you have leftovers or are prepping for future meals, let the stew cool completely. Then, portion it into airtight containers.

The stew can be refrigerated for up to 4 days, making it a great make-ahead meal. For longer storage, freeze the stew for up to 3 months. When thawing, do so in the refrigerator overnight and then reheat gently.

Hearty Vegetarian Chili Recipe

Meal Prep for Large Groups: Vegetarian chilii


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Sautéing Vegetables

Begin by warming the olive oil in a large pot over a medium flame. This is where the layers of flavor start. Add the onion, red and green bell peppers, and garlic. Cook these ingredients together until they soften and meld, creating a sweet and savory base, typically taking about 5 minutes.

The softening of these veggies is crucial as it releases their natural sugars and flavors, which will infuse the entire chili.

Adding the Beans and Tomatoes

To this aromatic base, introduce the black and kidney beans, along with the fire-roasted diced tomatoes and tomato paste.

The beans are not only a source of protein but also absorb the spices beautifully, becoming flavorful morsels in every bite. The fire-roasted tomatoes and concentrated tomato paste add depth and body to the chili.

Seasoning the Chili

This step is what makes chili, well, chili. Generously season your vegetable and bean mixture with chili powder for that quintessential chili flavor, cumin for warmth, smoked paprika for a touch of smoke, and cayenne for heat.

These spices are the soul of the dish, and adjusting them to taste lets you control the boldness and heat level of your chili.

Simmering the Chili

Now it’s time to add the vegetable broth and transform your mixture into a chili. Bring everything to a lively boil, then reduce the flame to a low setting. Let the pot simmer uncovered, stirring from time to time.

This slow cooking process is the key to allowing all the different flavors to blend harmoniously. The spices will mellow slightly, the beans will become even more flavorful, and the overall texture will thicken to that perfect chili consistency.

Adding Corn and Final Adjustments

In the final 10 minutes of simmering, introduce the frozen corn. This ingredient adds a delightful pop of sweetness and texture contrast. It’s also a perfect time to do a taste test and season with salt and pepper. The corn needs just enough time to become tender and heat through without losing its slight crunch.


When the chili is done, it’s ready to be ladled into bowls. Garnish each serving with a sprinkling of fresh, chopped cilantro and a few slices of green onion. These fresh toppings will provide a bright contrast to the rich and hearty bowl of chili.

Servings and Storage

This recipe serves up a generous amount, enough for about 10 people. It’s ideal for meal prep or feeding a crowd. If you find yourself with leftovers, no worries—they’ll keep well in the fridge for up to 5 days or can be frozen for as long as 2 months.

Make sure to cool the chili to room temperature before dividing it into airtight containers for storage. When reheating, do so gently on the stove or in the microwave

Baked Ziti Recipe

Meal Prep for Large Groups: Baked ziti


Cooking the Pasta

Kick things off by preheating your oven, creating a warm environment to welcome your ziti. Boil the pasta in a large pot with a generous sprinkle of salt, which is essential to flavoring the pasta from the inside out.

Cook until just al dente, since the pasta will continue to cook in the oven, ensuring it maintains a satisfying bite. Drain it well to avoid a watery casserole and set aside.

Preparing the Meat Sauce

Warm your skillet, and begin by softening the onion, which becomes sweet and aromatic, the perfect base for any meat sauce. Add garlic for a punch of flavor, but be careful not to burn it. Brown the ground beef next, breaking it down into crumbles, allowing each piece to get a nice sear and a deep flavor.

After discarding any excess fat, marry the beef with the marinara sauce and let the flavors get to know each other over a simmer. The herbs join this mix to contribute their fragrant notes.

Assembling the Baked Ziti

Here’s where the magic happens. Mix the cooked ziti with the creamy ricotta and the sharp Parmesan, creating a cheesy, pasta delight. Begin layering with a smear of meat sauce on the bottom of your baking dish to prevent sticking.

Then layer your ziti mix, more sauce, and generous mozzarella, ensuring every forkful will have that coveted cheese-pull effect. Cap it off with cheese, as all great bakes should be.


Tent your assembly with foil to prevent burning and bake. Place the casserole dish in an oven preheated to 350 degree Fahrenheit and bake for 35 minutes or till the internal temperature reads 165 degrees Fahrenheit.

This step is all about melding the flavors and achieving gooey cheese perfection. Uncover when almost through baking to grant the top a deliciously golden crown.

Garnishing and Serving

After a brief rest, allowing it to set and the flavors to mature, garnish with fresh basil for an herbaceous lift and serve. It’s a hearty, self-contained meal that needs little more than a simple side salad or some crusty bread.

Servings and Storage

This recipe makes enough to satisfy a large family or dinner party, yielding 8-10 servings. Should you be lucky enough to have leftovers, they keep beautifully in the fridge or can hibernate in the freezer. To reheat, simply bake until bubbly and hot throughout, bringing back all the comfort of the initial bake.

Classic Chicken Alfredo Pasta Recipe

Meal Prep for Large Groups: Chicken alfredo pasta


  • 1 lb fettuccine pasta
  • 2 tablespoons unsalted butter
  • 2 chicken breasts, thinly sliced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • Chopped parsley for garnish

Cooking the Pasta

Start this culinary journey by boiling your fettuccine until it’s al dente – firm to the bite yet cooked through. This ensures the pasta maintains its integrity when coated with the sauce. Once done, drain and set aside, but keep warm to merge seamlessly with the Alfredo sauce.

Cooking the Chicken

Simultaneously, heat a glug of olive oil and gently cook the seasoned chicken slices to a golden hue. The key here is a succulent interior and caramelized exterior, imparting a robust flavor. Once cooked, transfer the chicken to a plate. It will later be reintroduced to the pasta, completing the dish.

Making the Alfredo Sauce

Using the same pan allows the sauce to pick up the flavors left behind by the chicken. The unsalted butter and garlic create an aromatic base, pivotal for a good Alfredo.

Once the heavy cream is added and simmers, it’s time for the Parmesan to melt into a smooth, clingy sauce that’s seasoned to taste with salt and pepper.

Combining Pasta and Sauce

Gently fold the cooked pasta into the sauce, ensuring each strand is kissed by the creamy mixture. The pasta’s warmth will help the sauce adhere and penetrate, making for an even distribution of flavor.


With a flourish, lay the sliced chicken atop the pasta, a marriage of protein and carb that’s both satisfying and visually appealing. A sprinkle of parsley not only adds color but a hint of freshness to cut through the richness.

Servings and Storage

This dish generously serves about eight, making it ideal for a family dinner or meal prep for the week. Store leftovers, if there are any, in an airtight container to maintain freshness. Refrigerate for a quick revisit of this comfort classic within three days, or freeze for a future indulgence.

When reheating, consider a splash of cream to revive the sauce to its former glory. Enjoy the embrace of this creamy, comforting pasta on any day that calls for a touch of indulgence.

Hearty Beef Chili Recipe

Meal Prep for Large Groups: Beef chili


Browning the Beef

Start by browning the ground beef over medium heat in a large pot. Cook it until it’s not pink anymore. This adds flavor to your chili. Get rid of any extra fat by draining it off. This makes sure your chili isn’t too oily.

Sautéing Vegetables

Next, put the onions in with the beef. Cook them until they are clear and soft. This is where the chili starts to get its flavors. Throw in the garlic and cook it for just a minute until it smells good – garlic burns easily, so this will be quick.

Adding Remaining Ingredients

Now add in the kidney beans, diced tomatoes, tomato sauce, and tomato paste. Stir it all together. Sprinkle in the chili powder, cumin, paprika, and cayenne pepper if using. This mix of spices is what makes it taste like chili. Pour in the beef broth, stir everything, and wait for it to boil. This is the base of your chili.

Simmering the Chili

Once it’s boiling, turn down the heat so it’s just simmering. Let it cook without a lid for about an hour. Stir it sometimes so nothing sticks to the bottom and it all cooks evenly. If it gets too thick, just add a bit more beef broth until it looks right to you.

Garnishing and Serving

When the chili’s done cooking, taste it and add salt and pepper until it tastes good to you. Serve the chili hot, and put green onions, cheese, and sour cream on top. This makes it look nice and adds more flavor.

Servings and Storage

This recipe will make enough for about 8-10 people. If you have leftovers, they can be kept in the fridge for up to 4 days or you can freeze them. When you want to eat it again, just warm it up on the stove until it’s hot.

Read more meal prep topics here – Meal Prep for Every Situation: Your Ultimate Guide

Vegetarian Lentil Soup Recipe

Meal Prep for Large Groups: Vegetarian lentil soup


Preparing the Vegetables

Begin by heating the olive oil in a big pot over medium heat. Olive oil is used for its mild flavor and health benefits. Add in the onions, carrots, and celery that you’ve chopped up. These veggies are the building blocks of flavor for your soup.

Cook them for about 5 minutes. You’re looking for them to get a bit soft, which will bring out their sweetness and flavors. Then put in the garlic, finely minced, and cook it for just one minute. Garlic burns quickly, so this is a short step to release its aroma.

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Adding Lentils and Broth

Now, pour in the lentils that you’ve washed and picked over to remove any stones or bad lentils. Lentils are a great source of protein and fiber. Add the diced tomatoes (with their juices), which will give a tangy flavor and a bit of texture to your soup.

Pour in the vegetable broth, which is the liquid base for your soup. Sprinkle in the spices – cumin, coriander, and smoked paprika. These will give your soup a warm, deep flavor profile. Season with salt and pepper, and add the bay leaves, which add a subtle layer of flavor. Stir everything well to make sure it’s all mixed.

Cooking the Soup

Increase the heat and bring your soup up to a boil. This starts the cooking process. Then, reduce the heat so that it’s low, put a lid on your pot, and let it simmer. You’ll keep it here for about 30 minutes. This is when the lentils will cook and soak up all the wonderful flavors.

Finishing Touches

After the lentils are soft, take out the bay leaves because their job is done. Pour in the red wine vinegar, which adds a bright pop of flavor to balance the earthy lentils. If you’re using it, toss in a handful of fresh greens like spinach or kale. It won’t take long for them to wilt and become part of the soup.


Serve the hot soup in bowls. It’s hearty, so it makes a meal on its own. Garnish each bowl with chopped fresh parsley for a fresh, herby note.

Servings and Storage

This soup will give you about 8 servings, great for a family or for meal prep. You can keep it in the fridge for 5 days, which means you can enjoy it during the week. Or freeze it for up to 6 months. Just thaw and reheat on the stove or in the microwave. Add a little water if it’s too thick when you reheat it.

Quinoa and Black Bean Salad Recipe

Meal Prep for Large Groups: Quinoa and black bean salad


  • 2 cups quinoa
  • 4 cups water or vegetable broth
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 cup fresh corn kernels, or frozen and thawed
  • 1/2 red onion, finely chopped
  • 1 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • 1 avocado, diced (optional for serving)

Cooking the Quinoa

Start by rinsing the quinoa under cold water. This gets rid of the natural coating called saponin, which can taste bitter. In a medium-sized pot, put together the quinoa and water—or vegetable broth for more flavor—and put it over high heat to get it boiling.

Once it’s boiling, turn the heat down so it’s just a gentle simmer. Put a lid on the pot to help it cook evenly. Let it cook for about 15 minutes, until the quinoa is soft and has drunk up all the liquid. Turn off the heat and keep the pot covered for another 5 minutes. This lets the quinoa get really fluffy.

After that, take the lid off and use a fork to fluff up the quinoa. This also helps it cool down faster.

Preparing the Salad Mix

Take a big bowl and put the now-cooled quinoa in it. Add in the black beans, diced peppers for color and crunch, corn for sweetness, finely chopped red onion for a bit of bite, and fresh cilantro for herby freshness. Mix all these ingredients up until everything is well distributed.

Creating the Dressing

In a smaller bowl, whisk lime juice with olive oil, which makes the base of your dressing. Sprinkle in ground cumin for a smoky flavor, and season with salt and pepper. Pour this zesty dressing over your salad and toss everything together so each bit of quinoa gets a coat of flavor.

Serving the Salad

If you’ve got avocado, chop it up and scatter it over the salad just before you serve. This keeps it looking fresh and green.

Servings and Storage

This recipe makes a big batch, around 8 to 10 servings. It’s perfect for a group or for having leftovers. Keep it in the fridge, in a container that seals up tight, for up to 5 days. The flavors actually get better as they sit.

Freezing this salad isn’t recommended because the fresh veggies and avocado won’t be as nice after thawing.

Chicken Pot Pie Recipe

Meal Prep for Large Groups: Chicken pot pie


  • 4 cups cooked chicken, shredded or cubed
  • 1/2 cup unsalted butter
  • 1 cup onion, chopped
  • 1 cup carrots, diced
  • 1 cup frozen green peas
  • 1/2 cup celery, sliced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 pie crust (store-bought or homemade)
  • 1 egg (for egg wash)

Prepping the Vegetables

Begin by melting some butter in a big pot or Dutch oven. This is where all the flavors start. Toss in chopped onions, carrots, and celery. These classic veggies need to soften up, which takes about 5 minutes. Add the peas right after the other veggies are soft. Give them just a minute—they don’t need long.

Making the Roux

Now sprinkle flour over your softened veggies. Stir it through so all the veggies get a light coating. This is the start of your thickening agent, called a roux. Keep it on the heat for 2 minutes. You’re cooking the raw taste out of the flour here.

Next, slowly pour in the chicken broth and milk. Whisk it as you pour to keep things smooth and without any flour lumps.

Keep cooking this mixture over a medium heat until it starts to bubble and thickens up like a sauce. Make sure to stir so it doesn’t stick. Season it with a bit of salt, some fresh cracked pepper, and thyme for that herby depth.

Assembling the Pie

While the filling is getting happy, set your oven to 375°F (190°C) so it’s ready for baking. Stir the cooked chicken into your thickened filling. This is your pie filling, and it should be chunky and creamy. Pour all of this into a big baking dish, or you can do individual portions in little ramekins.

Top the filling with your pie crust. Trim the edges to fit and pinch them to make a nice seal around the edges. Slice a few slits in the top of the crust—these let steam escape and keep the crust from getting soggy. Brush the crust with a beaten egg. This will give it a shiny, golden finish as it bakes.


Slide your pot pie into the oven and bake it for about 35 to 40 minutes. You’re looking for a pie crust that’s turned a perfect golden brown and a filling that’s bubbling around the edges.

When it’s done, let it sit out of the oven for about 10 minutes. This helps it set and makes it less like lava when you eat it.

Servings and Storage

This recipe will serve a good-sized group, making about 8 servings. If you’ve got leftovers, you can stash them in the fridge for 3 days or freeze them for a couple of months. To reheat, just bake it in the oven at 350°F (175°C) until it’s warmed through.

Vegetarian Lasagna Recipe

Meal Prep for Large Groups: Vegetarian lasagna


Preparing the Vegetables

Start by getting your oven hot and ready; set it to 375°F (190°C). Grab a large skillet and warm up some olive oil over a medium heat. This is where the magic starts.

Now, throw in your chopped zucchini, yellow squash, bell peppers, and eggplant. These are the stars of your dish, so give them some attention.

Season them with a good pinch of salt and pepper, just enough to enhance their flavors. Sauté these veggies until they’re just the right kind of soft, which should take about 5-7 minutes. You’re not looking for mushy, just tender.

Next up, add your spinach. It only needs a minute or so because it wilts fast. Once it’s just wilted, pull the skillet off the heat and set it aside. These veggies will be part of the lush layers in your lasagna.

Preparing the Cheese Mixture

In a separate bowl, take ricotta cheese, an egg, a cup of shredded mozzarella, and half of your grated Parmesan cheese. Mix it up until it’s thoroughly combined. This mixture is going to add a creamy, cheesy layer that’s absolutely vital to any great lasagna.

Assembling the Lasagna

Get a 9×13 inch baking dish and spread a thin layer of your marinara sauce on the bottom. This prevents sticking and starts your lasagna off with a base of flavor. Place 4 lasagna noodles over the sauce. They’re the framework for your layers.

Now, take half of that ricotta cheese mixture and spread it over the noodles. Imagine you’re painting a canvas with a thick, cheesy paste. Grab half of your sautéed veggies and distribute them evenly over the ricotta. You’re building flavors here, so spread them out nicely.

Now, a third of your remaining mozzarella cheese goes on top. Then, ladle on a bit more of that marinara sauce. Repeat these layers one more time: noodles, ricotta, veggies, cheese, and sauce.

To finish, place the last 4 noodles on top, smother with the remaining sauce, and sprinkle the last of the mozzarella and Parmesan cheese over it all. This top layer will give you that coveted golden cheesy crust.

Baking the Lasagna

Cover the whole thing with foil. This will keep the moisture in and cook everything evenly. Bake it like this for 25 minutes. Then, take off the foil and give it another 25 minutes in the oven. This is where the top gets deliciously bubbly and brown.

Patience is key now: let the lasagna sit for about 15 minutes after baking. This cool-down time lets everything set and makes sure you can cut neat slices without it collapsing into a cheesy puddle.

Servings and Storage

This dish will feed a good crowd, making around 10 servings.

If by some miracle there are leftovers, they’ll keep in the fridge for 4 days. Or, if you’re thinking ahead, freeze them and you’ve got a ready-made meal for up to 2 months.

When you’re ready for more, just reheat in the oven or microwave. Make sure it’s piping hot all the way through before digging in again.

Hearty Minestrone Soup Recipe

Meal Prep for Large Groups: Minestrone soup


Sautéing the Vegetables

Set your stove to a medium heat and place a large pot on it. Into this pot, pour some olive oil—just enough to cover the bottom. Once the oil is warm, introduce your onion, celery, and carrots into the pot. These are the aromatics that will start to sweetly scent your kitchen as they cook.

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Give them about 5 minutes to soften, stirring occasionally. You’re looking for them to become tender, but not colored. Now, it’s time to add the chopped garlic, zucchini, and yellow squash. These additions bring a variety of textures and flavors to your soup.

Cook these for another 3-4 minutes. This short period allows the garlic to mellow in flavor and the squash to start to tenderize without becoming mushy. Season the vegetables with oregano, basil, salt, and pepper.

The herbs are essential for that classic Italian taste, while the salt and pepper are the background notes that enhance all the other flavors. Let everything cook for one more minute so the herbs become fragrant and the seasonings are well integrated into the vegetables.

Adding the Liquids and Beans

Now, pour in the can of diced tomatoes with all their juices and the vegetable stock. These liquids will form the soupy base of your minestrone. Raise the heat to bring your concoction to a boil. This is where everything starts to come together.

Once it’s boiling, turn the heat down to a simmer—the bubbles should just gently break the surface. Gently add in the kidney and cannellini beans.

The beans are the hearty elements that make this soup satisfying. Allow the soup to simmer for about 10 minutes. During this time, the beans will start to absorb the surrounding flavors.

Cooking the Pasta

It’s pasta time! Sprinkle the elbow pasta into the pot. Follow the package instructions for al dente pasta—usually about 8 minutes.

This means the pasta will be cooked through but still have a bit of a bite to it. Keep an eye on the pot as pasta likes to boil over. A rapid boil is not your friend here; a simmer will do the job nicely.

Final Touches

With the pasta now al dente, remove the pot from the heat. This will prevent the pasta from overcooking and becoming soft. Stir in a generous sprinkle of grated Parmesan cheese. The cheese will melt through the soup, adding a creamy texture and a salty, nutty flavor.

Finish by stirring through some fresh parsley for a pop of color and a fresh herby zing. Taste your creation and adjust the seasoning with more salt and pepper if you think it’s needed.

Servings and Storage

This big pot of minestrone is ready to serve and will comfortably yield about 12 servings. If you find yourself with leftovers, they can be stored in the refrigerator and enjoyed over the next 5 days. For longer storage, portion the soup into freezer-safe containers and freeze. It’ll keep for up to 3 months.

When you’re ready for a reheated bowl of comfort, gently warm the soup on the stove or in the microwave. Ensure it’s heated all the way through before serving again. Enjoy your homemade minestrone just as much the second time around!

Beef Lasagna Recipe

Meal Prep for Large Groups: Beef lasagna


Preparing the Meat Sauce

Choose a heavy pot, like a Dutch oven, which is great for making sauces. Begin by cooking your ground beef along with the onion and garlic over a medium heat setting. You’ll want to keep stirring until the meat is nicely browned and the onion is translucent.

Next, you will transform this into a rich tomato sauce by adding in the crushed tomatoes, tomato paste, and tomato sauce, followed by a splash of water to get the right consistency.

It’s time to season your sauce. Sprinkle in sugar to cut the acidity of the tomatoes. Add dried basil, fennel seeds, and Italian seasoning for that signature Italian flavor profile. Then, season with a tablespoon of salt and some pepper for basic seasoning, and finally, mix in two tablespoons of parsley for a fresh note.

Cover your pot and let it simmer. The sauce needs about 1 1/2 hours, during which you’ll stir it occasionally. This slow cooking process allows the flavors to marry and deepen.

Preparing the Lasagna Noodles

Set a large pot of water over high heat and bring it to a boil. A pinch of salt in the water adds flavor to the noodles as they cook.

Place the lasagna noodles gently into the boiling water and cook them for 8 to 10 minutes. You want them to be flexible but still slightly firm, as they will continue to cook in the oven.

After draining the noodles, rinse them with cold water to stop the cooking process and prevent them from sticking together. Take a mixing bowl and blend the ricotta cheese with an egg, which will help bind the mixture. Stir in the remaining parsley and 1/2 teaspoon of salt for flavor.

Assembling the Lasagna

Get the oven heated up to 375 degrees F (190 degrees C) while you assemble your lasagna. In a 9×13 inch baking dish, lay down a base of about 1 1/2 cups of the meat sauce. Take 6 lasagna noodles and arrange them lengthwise over the sauce. This creates the sturdy layers that lasagna is known for.

On top of the noodles, spread half of your ricotta mixture, which will add a creamy layer to the lasagna. Now, layer a third of the mozzarella cheese slices over the ricotta. Cheese in every bite is crucial. Add another 1 1/2 cups of meat sauce over the mozzarella, which will keep the cheese moist and flavorful as it melts.

Sprinkle with a 1/4 cup of Parmesan for that sharp, salty flavor note. Repeat these layers again and finish off with the last of the mozzarella and Parmesan on top.

Cover the dish with foil. To prevent the cheese from sticking to the foil, you can lightly spray it with cooking spray, or make sure it’s not touching the cheese directly.

Baking the Lasagna

Place your assembled lasagna into the oven and bake it covered for 25 minutes. This allows the heat to soften and meld all the layers together.

After 25 minutes, remove the foil to let the top get deliciously browned and bubbly, which should take another 25 minutes. Once it’s out of the oven, give it about 15 minutes to cool. This resting time makes it easier to cut into neat portions.

Servings and Storage

This lasagna recipe will provide roughly 12 servings, perfect for a gathering or ensuring leftovers. Store the leftovers in the refrigerator, where they’ll keep for up to 5 days. For a longer term option, freeze the lasagna and it will keep for up to 3 months.

When you’re ready to enjoy it again, reheat in the oven or microwave until it’s thoroughly warmed through. The flavors will be just as rich and satisfying as when it was fresh out of the oven. Enjoy every hearty, cheesy, and comforting slice!

Chicken Curry Recipe

Meal Prep for Large Groups: Chicken curry


Frying the Aromatics

Start by selecting a large, heavy skillet or frying pan that will be suitable for both sautéing and simmering your ingredients. Heat your choice of oil over a medium setting, being careful not to let it smoke, which indicates that it’s too hot.

Add chopped or sliced onions to the hot oil. You’re looking to cook them until they’re a beautiful golden brown, which brings out their sweetness and depth of flavor.

Into this base, introduce finely minced garlic and fresh, grated ginger. The pungent, earthy aroma of garlic and the zesty kick of ginger will be fundamental to the curry’s flavor profile.

Next, sprinkle in your ground spices – curry powder, turmeric, and a dash of cayenne pepper if you enjoy heat. It’s important to fry these spices for about 30 seconds. This short burst of high heat helps release their essential oils, enhancing the dish’s overall flavor.

Cooking the Chicken

Add bite-sized pieces of chicken to the mix. They should be seared until they turn opaque – a sign they’re starting to cook through without yet being fully done.

Now, pour in canned tomatoes along with their juices, which will contribute both acidity and body to the sauce. Follow this with chicken broth to create a luxurious liquid base for the curry.

Raise the heat to bring your curry to an eager boil, which helps meld the flavors. Then, drop the heat back down to low, cover the skillet, and let everything simmer gently for 20 minutes. During this time, the chicken should become perfectly tender and infused with the spices.

Adding Yogurt and Finishing Touches

After your timer goes off, remove the skillet from the heat before you blend in the yogurt. This will prevent it from curdling, which can happen if the yogurt is heated too abruptly or excessively.

Now, return the skillet to the stove, setting the heat to a level where it can simmer softly. Let the curry cook for another 10 minutes. Stir it frequently as it simmers to prevent sticking and to ensure that the yogurt is smoothly incorporated into the sauce.

Adjust the seasoning with salt, tasting as you go, to ensure the flavors are perfectly balanced to your liking.

Garnishing and Serving

Just before you’re ready to serve, scatter freshly chopped cilantro over the curry. Its brightness is a perfect counterpoint to the rich, spicy sauce.

This dish is traditionally served over a bed of steaming rice, which soaks up the sauce wonderfully. Alternatively, you could serve it with warm naan bread, perfect for scooping up the curry.

Servings and Storage

You should have enough curry to serve approximately 8 people, making this recipe ideal for family dinners or meal prep for the week.

Any leftovers can be stored in the refrigerator for up to 3 days, ensuring you have a quick and delicious meal on hand. If you want to keep it for longer, it can be frozen for up to 2 months.

When you’re ready to enjoy your curry again, gently reheat it on the stove or in the microwave, stirring occasionally, until it’s thoroughly warmed through. This will ensure that the chicken is tender and the flavors are just as vibrant as when it was first cooked.

Conclusion: Meal Prep for Large Groups

Meal prep for large groups doesn’t have to be a daunting task. With the right recipes and a bit of planning, you can create delicious, hearty meals that will satisfy a crowd and make your gatherings memorable.

Whether it’s the layered richness of Beef Lasagna, the comforting warmth of Chicken Curry, or any of the other dishes we’ve explored, these recipes are sure to be a hit. Remember to store leftovers properly to enjoy your efforts for days to come. Happy cooking!

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