Learning to Scale Up

This summer, I’ve been cooking for a group of 25 people as part of our Cru Grad Summer Mission. I’ve learned to take my recipes and scale up. 

When you realize that your’e doing the same old little thing, just on a bigger scale, your work becomes manageable and less stressful. You simply need larger pots and containers, but essentially, it takes the same amount of time to make one lasagna as several in terms of time spent cooking ingredients.

Some of our scaled up recipes this summer have been a big taco salad, meatball subs, Javanese Chicken, chili bowls, and lasagna. It’s been fun cooking for a crowd!

The taco salad was close to this recipe (I was helping my friend cook using hers!). We served it with Mexican Cornbread.

The meatball subs were made with frozen meatballs in a crockpot with jarred spaghetti sauce. We served them on hoagie rolls with provolone and swiss cheese. Chips and brownies on the side.

Any chili recipe works in the crockpot, but we served it as a “chili bar” with bowls of rice, corn chips, onions, cheese, and sour cream.

For the lasagna, we love the Pioneer Woman’s recipe. We served this with breadsticks and caesar salad.

And that’s how we’ve been cooking for a crowd!

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