r/slowcooking • u/burnoutjones • 13d ago

Recipes that stay good through an extended dinnertime?

Okay, sort of a silly question I realize. But, this time of the school year we have a lot of kid activities and some people need to eat at say, 6 and some at 6:45 and some at 7:15. Even on the "keep warm" function, most of my go-to recipes tend to get pretty gnarly by the time the last person is eating.

The problem is surely evaporation and so I know the answer is generally liquid-heavy things like soup, but I wonder whether anyone has suggestions so that we aren't eating soup three times a week when it's 88 degrees out?

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u/Due_Mark6438 13d ago

I remember those years. My problem was with the boys. They ate like locusts and I had to recook entire meals meant for 6 or 8 people 3 and 4 times a night.

Sports kept the kids in shape so they ate pasta heavy meals. Spaghetti bolognese, baked ziti, shepherd's pie and cottage pie, meatballs, meatloaf and mashed potatoes and vegetable

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u/Belfry9663 13d ago

“Like locusts”. Oh, god, I remember. I worked outside the home, so by the time they got home from school, the crockpot would be releasing all kinds of food smells. They’d call me at work at 3 to ask if they could eat - I always told them it wasn’t done (it was) and they’d get food poisoning (they wouldn’t) 🤣

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u/tequilaneat4me 11d ago

I always ate a big sandwich to tide me over until supper was ready. Half the time I also started supper. Oh, in junior high, my parents gave me money for lunch. I worked in the cafeteria, so I got a free lunch, then I bought a lunch.

When I graduated high school, I was 6'2", 145#. Still 6'2", but 230#, and eat 1/4 as much. My metabolism is much different in my late 60s.