7 low calorie for crowd Recipes

  • Tiramisu Fit for a Crowd
    instant vanilla pudding, low-fat cream cheese and
    6 More
    instant vanilla pudding, low-fat cream cheese, extra thick cool whip topping, milk, angel food cake, coffee, sugar (approximately ), cocoa powder (to garnish )
    15 min, 8 ingredients
  • Citrus-Sage Roast Turkey with Gravy: Large Crowd
    turkey at room temperature 1 hour , any feathers and quil... and
    12 More
    turkey at room temperature 1 hour , any feathers and quills removed with tweezers or needle-nose pliers, and neck and giblets removed and reserved for giblet stock or another use if desired, unsalted butter, well softened, chopped fresh sage leaves, grated lemon zest, salt, freshly ground black pepper, navel orange, red onion, cut into wedges, brown turkey stock , giblet stock, or low-sodium chicken broth, unsalted butter, all-purpose flour, salt, freshly ground black pepper
    4 hour , 13 ingredients
  • Eggceptionally Low Carb Easy Egg Salad for a Crowd
    eggs, hard cooked (how to boil eggs), mayonnaise , real and
    2 More
    eggs, hard cooked (how to boil eggs), mayonnaise , real, dry mustard, curry powder
    35 min, 4 ingredients
  • Macaroni and Cheese for a Crowd Macaroni and Cheese for a Crowd
    american cheese, low-fat milk, salted butter, flour and
    2 More
    american cheese, low-fat milk, salted butter, flour, elbow macaroni, salt
    1 hour , 6 ingredients
  • Flemish Beef Stew Flemish Beef Stew
    flemish beef stew and
    20 More
    flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.
    2 hour , 21 ingredients




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