It’s spring break and we’re headed to the snow. The powder situation is record breaking, and I’m gearing up for some quad pain. We’ll need lots of carbs to recover. Lots and lots of carbs.
If you’re headed to some tropical island where there’s a bikini involved, just skip over this post. But first, search for my kale smoothie or super simple salad dressing. But if you’re planning to get lost in some of the fluffy white stuff that’s hit Colorado, Utah and Idaho, read on my friend. I’m compiling a list of ski week dinners that will feed a crowd.
And yes, on March 20 I’ll start my two week Detox in a Box with Switch 2 Pure, where I’ll drink two protein smoothies a day, lots of water, digestive enzymes and vitamins. There’s one meal a day on the detox, so I’ll share Whole30 dinners to keep you on track. While I don’t think it’s necessarily a good idea to “tox” before a detox, I don’t know how to get through a week of skiing without pasta, chili and wine.
Everything listed here will feed a crowd and keep you satisfied after an active day.
Top Ten Ski Week Dinners
- Smitten Kitchen’s old-school baked ziti feeds a crowd. And since there’s spinach in it, I consider this a one pot meal.
- Weeknight Chili. You can not have a ski week without chili. Enough said.
- Roasted red pepper and tomato soup and grilled cheese. Don’t forget to eat it while cozying up to a fire. Scrabble optional.
- Aprée ski cheese plate. You know that’s why you ski. I have a new video to show you the basics for a beautiful and easy cheese plate. Or there’s my ultimate cheese plate tutorial on the site. Graze for extra long and call it dinner.
- Weeknight lasagna. No-boil noodles, jarred Rao’s Original and some ricotta and mozzarella. You can feed a crowd without stressing out. Enlist someone else to make a salad and you’re good to go.
- Buffalo chicken wings. Once you baste them and throw them in the oven, they’re pretty hands off. Purchase store bought ranch or bleu cheese for dipping, and cut some carrot and celery sticks.
- Enchilada casserole. Sometimes I get super lazy and just layer Hatch enchilada sauce (red or green), refried beans, corn tortillas and grated jack cheese. Top with sauce and more cheese and bake until bubbly at 350. Three to four layers will suffice. It’s not rocket science.
- Pigs in a blanket. I like to use Teton Waters Ranch mini cocktail sausages and Immaculate Baking crescent dough. It fools me into thinking this is a healthy version.While this doesn’t technically count as dinner, I won’t tell if you don’t.
- Slow Cooker French Dip Sandwiches. Let them cook low and slow all day while you hit the slopes. Serve on toasted hoagie rolls with melted mozzarella. If you want to redeem yourself, make a kale salad to serve on the side.
- Nachos. Gaby Dalkin is the queen of nachos and has a few iterations on this page. Knock yourself out.