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Post by coconutbacon on Nov 13, 2024 19:29:54 GMT -6
I’ll be doing crockpot mashed potatoes for our 1pm dinner so I’ll be peeling and dicing the night before and setting out the crockpots for it with all the stuff so I can get them in first thing in the morning I have to do pasta salad too so I’ll make that Wednesday too. My other side is Mac and cheese which I guess I can only do that morning. Does anyone have a tip to making noodles the night before? I’m also supposed to do cheese potatoes but I think I’m going to switch because I’m out of crockpots now 😂 I have done this Mac and cheese for several years, putting everything together the night before and baking it the next day. This is KEY, because you do not pre-boil the noodles. It is incredibly creamy, and now a request from my family. I do some crunchy breadcrumbs on top because that’s how we like it, but not necessary. cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese?smid=ck-recipe-iOS-shareIf you don’t have the NYT cooking app and are interested, DM me and I’ll screen shot it to you. |
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roselab
Silver
Posts: 438 Likes: 803 
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Post by roselab on Nov 14, 2024 6:51:06 GMT -6
I need a second casserole or something to bring. These kids are becoming bigger eaters and last year they really left very little leftovers! My dad does the turkey, gravy, mashed. We do the stuffing, rolls, and squash ahead. I’m doing green bean casserole, two pies, and maybe ordering an app tray from the store. Sweet potato casserole? Broccoli casserole? Another type of potatoes? My brothers don’t do anything but eat and drink all the wine. My SIL brings a pie and sometimes a cheeseboard. (Actually one of my brothers does all the dishes and takes the kids outside for tag while my dad and I cook). The 'side' I'm bringing might work for you. I've been eating low carb for a while, and one of my favorite meals that I make for myself is sheet pan sausage with roasted vegetables. I tend to make it with chicken sausage, and then I add peppers, onions, broccoli, and sweet potato chunks (and I use a bag of frozen pre-cut sweet potatoes a lot...they aren't as firm as using fresh when done, but worth it to save time IMO). Marinate everything in some EVOO and seasonings, dump on a sheet pan, and roast at high temp for like 30 min., using a spatula to stir it halfway through. We go to MIL's, and she always asks that I bring a vegetable side, but she already does mashed potatoes, mashed spicy sweet potatoes, and corn, and no one in our family but me likes green beans or green bean casserole, so I try to bring something green, and I've learned to just bring what I like because not that many people eat it lol. My husband and kids are the type to literally eat a little bit of turkey and a bunch of rolls. |
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Post by imapenguin on Nov 14, 2024 7:51:26 GMT -6
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Post by angelashly on Nov 14, 2024 8:07:18 GMT -6
I’ll be doing crockpot mashed potatoes for our 1pm dinner so I’ll be peeling and dicing the night before and setting out the crockpots for it with all the stuff so I can get them in first thing in the morning I have to do pasta salad too so I’ll make that Wednesday too. My other side is Mac and cheese which I guess I can only do that morning. Does anyone have a tip to making noodles the night before? I’m also supposed to do cheese potatoes but I think I’m going to switch because I’m out of crockpots now 😂 I have done this Mac and cheese for several years, putting everything together the night before and baking it the next day. This is KEY, because you do not pre-boil the noodles. It is incredibly creamy, and now a request from my family. I do some crunchy breadcrumbs on top because that’s how we like it, but not necessary. cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese?smid=ck-recipe-iOS-shareIf you don’t have the NYT cooking app and are interested, DM me and I’ll screen shot it to you. I don’t so a screenshot will be great!! |
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Post by Wtfshouldmynamebe on Nov 14, 2024 8:18:14 GMT -6
I made my reservation at Cooper's Hawk so we are all set.
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Post by coconutbacon on Nov 14, 2024 9:08:47 GMT -6
I have done this Mac and cheese for several years, putting everything together the night before and baking it the next day. This is KEY, because you do not pre-boil the noodles. It is incredibly creamy, and now a request from my family. I do some crunchy breadcrumbs on top because that’s how we like it, but not necessary. cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese?smid=ck-recipe-iOS-shareIf you don’t have the NYT cooking app and are interested, DM me and I’ll screen shot it to you. I don’t so a screenshot will be great!! Just sent you a DM! |
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