I decided on a bit of a criteria:
-nothing that needed per-cooking, browning, searing. This eliminated the prospect of using any ground meat. I couldn’t imagine browning 12+ pounds of ground meat, then putting warm meat into a bag (I am making the bletch face right now)
-I tried to vary the type of meats and types of dishes (not all soups)
-aim for a variety of flavours (I would go for all Mexican)
I settled on Chicken Fajitas, Beef and Broccoli, Balsamic Pork Tenderloin, Chicken Enchilada Soup, Vegetarian Chili and Thai Chicken Coconut Curry Soup (click for recipe). I compiled a master grocery list and did the shopping the day of to keep things fresh.
It took us about three hours to prep all 36 meals. Not bad. By far the most time was put into chopping peppers (30 of them) and onions (24). It could have been a lot faster if I had of thought of getting someone to bring a food processor. Grating ginger was a huge chore too (sorry Stacey). I thought to buy a jar of minced garlic but not ginger….next time. It worked well to do assembly line style; one person adds meat, another veg, another spices, etc. Less room for error that way.