I have guests coming for 3 days, what can I serve to eat?

Question

They will be here from Thursday until Saturday or Sunday.
I need ideas for breakfasts, lunches and dinners!
Nothing too time consuming to make.

Guests include, 2 adults and a three year old and i have two kids(3 and 1) myself(That should help with servings needed)

Thanks

total# of people is 3 adults, 2 three year olds, and 1 one year old(no hubby for me haha)

should i make up some cookies and things for the occasion? or just do store bought?

i asked my one friend who is coming in, what he likes and doesnt like, and all i got out of him was a "mmmm" at lasagna and he agreed that fresh fruits and veggies were best.
My other guest, is hard to get ahold of, and as far as i know she doesnt hardly eat..i will have to find out what her son likes and dislikes. And any allergies he might have.
(I have to watch my kids like hawks, my daughter is allergic to milk, and my son isnt so her being 1 and him being 3 its not an easy task for him not to give her bites of his yogurt or cottage cheese. Deffinatly dont want anything happening with her child)

Answer 1

Here are a few that are easy & good. Hope this helps!!

Breakfast Casserole

INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded



DIRECTIONS
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.



Ham & Swiss Breakfast Pie

INGREDIENTS
1 pound bacon
1 1/2 cups diced cooked ham
2 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
1 onion, chopped
4 eggs, lightly beaten
1 cup baking mix
1/2 teaspoon salt
1/4 teaspoon pepper


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Place bacon in a skillet over medium-high heat, and cook until crisp and evenly brown. Drain, crumble and set aside.
Mix the bacon, ham, Swiss cheese, Cheddar cheese, and onion in the baking dish. In a bowl, mix the eggs, baking mix, salt, and pepper. Pour over the ingredients in the baking dish.
Bake 25 minutes in the preheated oven, until top is golden brown and a knife inserted in the center of the casserole comes out clean.



Sausage Corn Bread Pudding

INGREDIENTS
3/4 cup Jimmy Dean Maple Roll Sausage (browned, drained, and roughly chopped)
3 cups corn bread, sliced into 1- to 2- inch cubes and toasted
4 eggs
2 cups heavy whipping cream
1 tablespoon unsalted butter
3/4 cup frozen corn
1 1/2 teaspoons salt
3/4 cup yellow onions, diced
1/2 teaspoon pepper
1/2 teaspoon fresh thyme



DIRECTIONS
Preheat oven to 350 degrees F.
Place corn bread in 8x8 glass baking dish.
Saute onions in butter until translucent remove from heat and sprinkle over cornbread cubes. Sprinkle thyme over top. Sprinkle corn and sausage over bread cubes.
In separate bowl, whisk together eggs, cream, salt and pepper. Pour over breads cubes until almost covered. Press protruding bread cubes down to submerge. Let sit for 10-15 minutes so that bread can absorb egg mixture.
Place on middle or lower rack in oven and cook for 40 minutes until golden (the center should be almost completely set). Remove from oven and let rest 10-15 minutes before cutting.



Chicken Cordon Bleu Casserole

INGREDIENTS
2 egg
1 cup milk
4 pounds skinless, boneless chicken breast halves - cut into chunks
2 cups plain dried bread crumbs
2 cups oil for frying
1 pound Swiss cheese, cubed
1 pound cubed ham
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.



Chicken Enchiladas Casserole

INGREDIENTS
2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
2 TBS garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 15 minutes before serving!



Beef & Noodle Casserole

INGREDIENTS
3/4 pound egg noodles
2 pounds ground beef
4 (10.75 ounce) cans condensed tomato soup
1/4 cup Worcestershire sauce
6 cloves garlic, minced
1 pound shredded Cheddar cheese
1/2 cup dry sherry
1/2 cup grated Parmesan cheese



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.




4 Cheese Macaroni Casserole

INGREDIENTS
3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 1/2 cups grated Cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup crumbled feta cheese


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
Bake in preheated oven for 15 to 25 minutes.



Bean & Sausage Soup for the slow cooker

INGREDIENTS
12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed


DIRECTIONS
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.




Fishermans Cowder--for the slow cooker

INGREDIENTS
3 pounds cod fillets, cubed
2 (16 ounce) cans whole peeled tomatoes, mashed
2 (8 ounce) jars clam juice
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup dry white wine
1/2 cup chopped fresh parsley
1/2 teaspoon dried rosemary
2 teaspoons salt
1/4 cup and 2 tablespoons all-purpose flour
1/4 cup and 2 tablespoons butter, melted
2/3 cup light cream


DIRECTIONS
In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.




Pumpkin Stew---Yummy!!!! For the slow cooker

INGREDIENTS
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1 large onion, chopped
2 cloves garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 bay leaf
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
3 cups peeled, cubed pumpkin


DIRECTIONS
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Answer 2

Sloppy joe and hot turkey sandwiches are good. For the turkey just bake till done, clean off the meat and cut it up. Then add a couple cans of cream of chicken soup and put it in the crockpot. For breakfast keep it simple, do coffee and donuts, or a variety of breads such as muffins, bagels and English muffins. A variety of fruit is always good at breakfast too. It would be a good idea to keep the mess to a minimum. Salads are good for lunch or even supper too. Make a large batch of macaroni and chicken salad and serve with crackers and fruit. Spaghetti sauce can be made ahead and frozen. What about buying sandwich trays for lunch, chips and pickles or vegetable trays go with easy enough. However, if you are the bride I am curious to know why YOU are making all this food.

Answer 3

Make a phone call. Ask your guests about diet. Ask your guest for some suggestions.

There's no sense going to the store and buying a lot of food your guests won't like, or due to dietary restrictions, won't eat.

I don't think this would be considered inappropriate. Its part of continuing your relationship AND being considerate.

Once you have an idea, then you can ask the Q on Y! A again.

Doing it the 2nd way will give you ideas of what to make or buy for your guests. NOT what the folks on Y! A like.

Thanks for asking your Q! I enjoyed answering it.

VTY,
Ron Berue
Yes, that is my real last name!

Answer 4

The first night,,,make spaghetti....cook up some hamburger and cook the spaghetti, but use sauce from a jar.....make some garlic bread with either Texas toast or french bread....nearly everyone,,including kids like spaghetti...have a green salad but keep it simple....lettuce and tomato,,

Friday,,,,make burgers and hot dogs for supper along with some baked beans or pork and beans,,,,,,canned peaches...
.
Saturday....,,,,make chili,,,,,buy red beans in can,,,cook up some hamburger,and onion,,,,add some tomato sauce,,,,chili powder and cumin,,,,,serve with some corn bread....

Lunch could be tuna salad or tuna sandwiches...along with chips...and offer carrot sticks and other veggies...
How about some canned tomato soup and a grilled cheese for the second lunch.......
Now how about bacon, lettuce and tomato sandwiches for the third day....most kids and adults like them....

Breakfast,,,,Cereal for the first morning,,,both kids and adults like it..
Maybe scrambled eggs and ham for the second morning.
Some adults will eat fresh fruit like cantaloupe or melon....but it all depends on how healthy they are trying to be,,,hard to know without knowing the people involved...
Buy some canned Grand Biscuits in the grocery store,,,,a couple of cans,,,fry up some sausage and make sausage and biscuit for each one....also offer some jam or jelly...

And just in case,,,lay in some peanut butter,,,if all else fails,,,kids will eat peanut butter and jelly sandwiches...

Answer 5

HERE IS A NICE SNACK WITH WINE FOR LATER ON ....
Avocado black bean dip
5 avocados diced
1/2 cup lime juice
put avocados in lime juice immediatley after dicing to keep them from turning brown
1 red onion diced
1 can black beans drained
1 can corn drained
1/2 cup cilantro chopped
1/4 cup jarred jalepenos drained and chopped

mix all ingredients and chill for at least 2 hours before serving
stir well before stirring adding more lime juice as needed
serve with tortilla chips!!!

Answer 6

Breakfast - cereal, juice, toast - just put it all out and let everyone sort them selves out when they get up.

Lunch - again let them sort them selves out - put out some bread and rolls, deli meats, cheeses and spreads on a bench and let them go for it.

Dinners - couple of different home made pizzas - buy a few bases, make a few different types and put them all out on the dinner table with a bowel of salad
- Pasta - easy tomato sauce, few tins of diced Italian tomatoes, couple of cloves of garlic, diced onion, dried Italian herbs, for a bit of kick for the adults some Tabasco or Cayan pepper. brown onions with garlic, add tinned tomatoes and good dose of dried herbs let simmer for a while serve on top of cooked pasta with some parmesan. if you want some meat with this option either brown chicken breasts or chorizo at the same time as the onions or if your really pressed for time chuck in some BBQ chook (chicken) from the supermarket. again serve with salad.
- stir fry - again go with a BBQ chook (so so easy, I love them) chop up some veg, what ever you feel like, snow peas, carrots, bok choi, baby corn, onion and some noodles (I like the fresh ones) brown onion add veg for a couple of min (everything is supposed to be crunchy but warmed) add noodles (these would have been soaking while everything else is being chopped up) add what ever sauce you pick from he supermarket (e.g. sweet chilli and soy) so it just covers everything - toss around in the frypan or wok and serve.

sorry no idea about quantities I just make as much as I need. Try to buy things you can use for more than one meal, e.g. a lot of the veg in the stir fry can also be put in salads. Don’t feel like lettuce for two days get some baby spinach to use instead no need to cook it just use it like you would lettuce.

Answer 7

Keep it easy and some you can prepare ahead of time.
Mix and match your days and menu - try these:

Pasta such as baked spaghetti or lasanga (great left overs for lunch following day

Baked fried chicken w/salad

Tacos or crock pot chilli

All gives variety of leftovers and easy fixings to spend more times with guests and clean up minimal. Isn't time with family or friends more important.

Enjoy

Answer 8

why dont you have chicken from sams, vegtables rice and for desert for the children have ice cream and let them make it .like put frosting icing sprinkles and m&ms. pancakes for breakfast with syrup and cranberrys. for lunch bring home panera bread

Answer 9

pupusas...enough said