We had a huge catering gig at the hospital today. The group coming in wanted a three course meal for 35 people in the conference rooms across the street from the hospital. We had spoken with the coordinator of the event several times to review the menu and the final count of 35 was provided to us on Monday of this week.
Yesterday afternoon, the coordinator called to say that the head count was dropping from 35 to 25. Ugh, okay. I told her that unfortunately, with the late notice, the entrees had been prepped and we would have to charge them the full amount of the entrees but I would do what we could to cut some of the cost elsewhere given the dip in numbers.
I woke up today to rain. Getting plates, flatware, glasses, food, beverage, etc. across the street in the rain was going to be a challenge. I hate rain. My little Kia turned into a catering vehicle today, needless to say.
The cherry on top was the coordinator dropping the head count to ten. TEN!? Less than 90 minutes before the event. How does a headcount drop from 25 to 10 in less than a day? We had all been running around like chickens with our heads cut off…and they were unhappy to be paying for a meal for 35 that ended up feeding 10. Lose-lose.
When the group asked for t0-go boxes for all of the leftovers, we weren’t surprised. I’d question how well they liked the food had they not wanted to take leftovers to go 😉 They must enjoy leftovers as much as I. Leftovers and good food, of course.
When I make meals like this Crock Pot Chicken Spaghetti, Mr. Prevention always asks, “Why did you make sooo much?”
For leftovers. For meals like tonight when I don’t want to cook and you walk in the door with Little Caesars. Duh.
- 1¼ lb (5 breasts) boneless, skinless chicken breasts
- 1 green pepper, seeded and sliced
- 28 oz can crushed tomatoes
- 14 oz can Italian seasoned diced tomatoes, undrained
- 4 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- 10 oz uncooked whole wheat spaghetti
- Spray the inside of your slow cooker with non stick spray and lay chicken breasts in the bottom; top with sliced green pepper.
- Combine the crushed tomatoes, diced tomatoes, garlic, vinegar, oregano, Italian seasoning, and salt in a large bowl and mix to combine; pour over the pepper and chicken.
- Cover and cook on LOW for 6-9 hours or on high for 4 hours. Before serving, cook pasta according to package directions, omitting salt and fat. Serve chicken and spaghetti sauce over hot cooked pasta.
This week is going by fast…weekend, come to meee!