When hosting a dinner party, you want to make it as stress-free as possible. This list of 10 dinner party menus is all about helping you stay stress-free. These menus are ideal when you want to host without ending up in the kitchen all night.
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Think of it as working smarter, not harder, and you'll be impressed with the results while minimizing your stress levels. The best part about these is that your guests will think you're a wiz in the kitchen when all you've really done is pick your dishes smartly.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Slow Cooker Flank Steak Tacos
Flank steak tacos using the slow cooker are a smart move since the slow cooker can do all the work while you focus on hosting. A taco bar setup is perfect, allowing your guests to customize their own tacos. Flank steak is ideal for this, as the long slow cook time helps give a tender result.
You can get ahead of the game by prepping your spice rub the night before, to make things a little easier on yourself. If you don't have a slow cooker, a Dutch oven can work too. The best part of using the slow cooker is that it will keep everything warm, and people can go back if they want more.
Slow Cooker Flank Steak Tacos
Ingredients
Method
- Cover and cook on low for 7–8 hours, until beef is easily shredded with forks. Transfer beef to a board, cut across the grain into shorter sections and shred.
- Return beef to enough cooking juices to moisten and stir in lime juice. Warm tortillas according to package directions and serve with beef, avocado, tomatoes and cilantro; allow 2 tacos per portion.
Notes
Instant Pot Pulled Pork Feast
Using the Instant Pot for this pulled pork feast really does cut a lot of the stress out, and allow about 2 hours, including preparation, pressure buildup and release. Here's how: season the pork using your spices, brown sugar, and a little bit of apple cider vinegar.
This will help keep it tender. When it's cooked, all you need to do is shred it and toss with your favorite sauce; barbecue sauce works well here if you're going for something quick but still flavorful. I like to pair this with coleslaw, but don't forget to pre-salt and dry the cabbage before making your coleslaw. This will stop it from turning watery.
Instant Pot Pulled Pork Feast
Ingredients
Method
- Toss pork with brown sugar, paprika, garlic powder, 1/2 teaspoon salt and pepper. Heat oil on sauté in a 6-quart electric pressure cooker; brown pork in batches for about 10 minutes total. Transfer to a plate.
- Pour broth and 1 tablespoon vinegar into the cooker and scrape the bottom completely clean. Return pork, seal and cook on high pressure for 60 minutes. Allow 15 minutes natural release, then release remaining pressure according to the manual. Allow about 15 minutes to come to pressure before the timed cycle.
- Meanwhile, toss slaw with remaining salt and let stand in a colander for 15 minutes. Rinse briefly, squeeze thoroughly dry, then mix with mayonnaise and remaining vinegar. Refrigerate until serving.
- Check pork is fork-tender; if necessary, pressure-cook 10 minutes longer and release safely. Transfer to a bowl, shred and mix with barbecue sauce and a few spoonfuls of cooking liquid. Serve on buns with slaw.
Notes
Sheet Pan Chicken and Veggies
Sheet pan chicken and veggies is the perfect stress-free dinner for entertaining. Juicy chicken with caramelized vegetables- it's so simple and convenient. All you need to do is add everything to a sheet pan, drizzle well with olive oil, and season with your favorite herbs. Add this to your oven for around 35 minutes, and you are good to go. It doesn't get any less stressful than that.
The best part is you can use whatever you have, changing up your vegetables depending on the season. And don't forget to adjust the cooking time, as you could use chicken breasts instead of thighs. I also like to add some whole crushed garlic cloves and fresh lemon halves to give extra flavor.
Sheet Pan Chicken and Veggies
Ingredients
Method
- Heat oven to 425°F. Pat chicken dry. Toss chicken, potatoes, carrots, peppers and garlic with oil, salt, pepper and Italian seasoning.
- Spread across two rimmed sheet pans in uncrowded layers, with chicken skin-side up. Place lemon halves cut-side down on a pan.
- Roast 40–45 minutes, rotating pans and stirring vegetables halfway, until chicken reaches 165°F away from bone and potatoes are tender. Remove finished vegetables if they brown before chicken is done.
- Rest chicken 5 minutes. Carefully squeeze roasted lemon over everything before serving.
Notes
One Pot Chicken Broccoli Pasta
This chicken broccoli pasta made using only one pot is definitely a winner. It all cooks together, and the starch from the pasta will help naturally thicken your sauce. The great thing about this method is there is hardly any cleanup, and it is definitely well suited for weeknight cooking. I like to add the broccoli partway through, so that it doesn't go soft and soggy.
If you are avoiding dairy, use your favorite dairy-free cream substitute. I like to use plenty of fresh parmesan, but you could also add a little chili flakes if you want to add some heat. If you don't have parmesan, you can even use cheddar for some extra bite.
One Pot Chicken Broccoli Pasta
Ingredients
Method
- Heat oil in a 6-quart pot over medium-high heat. Season chicken with salt and pepper and sauté for 6–8 minutes until 165°F. Transfer to a clean plate.
- Stir garlic in the pot for 30 seconds. Add dry penne, broth and cream. Bring to a gentle boil, then simmer uncovered for 8 minutes, stirring frequently.
- Add broccoli and simmer 4–6 minutes more, stirring, until pasta and broccoli are tender. Add water 1/4 cup at a time if liquid reduces before pasta is cooked.
- Return chicken and heat through. Remove from heat and stir in Parmesan. Rest 2 minutes for sauce to thicken.
Notes
Seared Scallops with Citrus Veggies
Seared scallops with some citrus vegetables. Not too demanding but also classy and perfect for a dinner party, and the best part is it all takes under 20 minutes. The important thing with scallops is the technique. You really need to get your pan smoking hot, and don't forget to dry off your scallops before you cook them. If you miss this step, you won't get the color and flavor you want in your scallops.
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A great tip to use when cooking them is don't mess with them once you add them to the pan. Sear for about 2 to 3 minutes per side, adjusting for size, until the flesh is pearly white and opaque throughout. Tossing your vegetables before you cook the scallops helps everything go stress-free. Serve these with a nice Riesling wine.
Seared Scallops with Citrus Veggies
Ingredients
Method
- Pat scallops thoroughly dry. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook zucchini and asparagus with half the salt for 5–7 minutes until crisp-tender. Add orange and lemon juices, toss briefly and transfer to a serving dish.
- Wipe skillet dry and heat remaining oil over medium-high heat until shimmering. Season scallops with remaining salt and pepper. Sear in two uncrowded batches for about 2–3 minutes per side, until browned and flesh is pearly white and opaque throughout; size changes the timing.
- Reduce heat, add butter and spoon over scallops for 30 seconds. Serve over vegetables with parsley.
Notes
Honey-Ginger Glazed Veggie Stir
This stir fry is super quick, paired with a honey ginger sauce, ready in about 15 minutes, and ideal for dinner parties. I like to use this during the week since it's healthy, quick, easy, and not too demanding, and it helps me use up whatever I have left in the fridge. That's the best thing about this: you can use whatever you have.
You can try drizzling it at the end with a little sesame oil to make it extra rich. If you're watching your carbs, try it in a lettuce wrap instead of rice to keep it warm. If you don't have fresh veg, you can also use frozen; this will still work. Remember to cook it all over high heat to get a nice texture and a little char flavor.
Honey-Ginger Glazed Veggie Stir
Ingredients
Method
- Whisk soy sauce, honey, vinegar, water and cornstarch in a bowl.
- Heat neutral oil in a large wok or deep skillet over high heat. Add broccoli and carrots and stir-fry 4 minutes. Add bell pepper and snap peas and cook 3–4 minutes more until crisp-tender.
- Add ginger and garlic and stir 30 seconds. Stir the sauce again, pour into wok and simmer 1–2 minutes until thick and glossy. Remove from heat and stir in sesame oil. Serve over hot rice.
Notes
Quinoa Black Bean Meatballs
Quinoa black bean meatballs are full of protein and very versatile, and you can prep these ahead and freeze them. When you combine the quinoa with the mashed black beans and spices, all you need to do is roll everything into balls and bake until golden and crispy. These are so filling that even meat eaters will enjoy them. The key to getting these to bind and stay together is using eggs and breadcrumbs. I always have a package of panko for times like these.
You can pair these meatballs with a standard marinara sauce or even something more spicy or creamy based. Try making these, but don't tell your guests they are meat-free. You will be surprised how many people can't tell the difference.
Ingredients
Method
- Heat oven to 400°F. Line a sheet pan with parchment. Mash beans until mostly smooth, then mix in quinoa, egg, panko, Parmesan, Italian seasoning, garlic powder and salt. Let stand 10 minutes so crumbs absorb moisture.
- Form 16 firmly packed 1 1/2-inch balls. If the mixture is too wet to hold a ball, mix in 1 tablespoon extra breadcrumbs at a time; if crumbly, add water 1 teaspoon at a time. Brush balls with oil.
- Bake for 20–25 minutes, turning gently once, until firm and centers reach 160°F. Meanwhile, warm marinara in a saucepan until simmering.
- Serve meatballs with sauce spooned over them; do not simmer them for a long time in the sauce or they may break apart.
Notes
Crockpot Shrimp Sausage Boil
This shrimp sausage boil uses the crockpot instead of a traditional outdoor setup. You get shrimp and sausage with corn and potatoes, and a butter- and Old Bay-seasoned broth. You can throw everything in the crockpot, add plenty of butter and Cajun seasoning, then let it work its magic.
I like to add the shrimp during the last half hour so it doesn't get rubbery and stays tender. You can do all the other prep for this one the night before, and if you can't find smoked sausage, try using kielbasa.
Cover your table with newspaper to give that authentic seafood boil experience. It's entertaining but also helps with easy cleanup, since this one can get a little messy. Make sure you have plenty of napkins, and serve with your favorite crusty bread. This helps mop up that delicious seasoned butter sauce.
Crockpot Shrimp Sausage Boil
Ingredients
Method
- Combine potatoes, corn, sausage, broth, Old Bay and garlic in a 6-quart slow cooker. Cover and cook on high for 4–4 1/2 hours, until potatoes are tender when pierced.
- Stir in thawed shrimp and butter. Cover and cook on high for 15–30 minutes, checking early, until shrimp are pearly and opaque throughout. Slow cookers vary; do not rely on the clock alone.
- Use a slotted spoon to transfer food to a serving platter. Spoon some hot broth over it and serve with lemon and bread.
Notes
Cheesy Salsa Chicken Tacos
Cheesy salsa chicken tacos using this slow cooker are simple, using three ingredients, yet impressive, and also good for your wallet. Cheese and salsa are an amazing combination, and it's always a hit. I like to use a spicy salsa, but you can opt for a milder one if you prefer. It's a great way to use up jarred salsa.
A handy tip is that you can customize your jarred salsa by adding extra flavorful ingredients but still keeping the effort to a minimum. I like to add some extra fresh lime and fresh chopped cilantro to upgrade my jarred salsa. Turn this into an experience by setting up a taco bar with lots of juicy tomatoes and creamy guacamole. This option helps feed a bunch of people without breaking the bank. It's low effort and high reward, perfect for entertaining.
Cheesy Salsa Chicken Tacos
Ingredients
Method
- Place chicken and salsa in a 4-quart slow cooker. Cover and cook on low for 4 hours, until chicken reaches 165°F and shreds easily.
- Shred chicken, then return it to enough cooking liquid to moisten. Stir in cheese, cover and let melt for 5 minutes. Add lime juice and cilantro.
- Warm tortillas according to package directions. Serve chicken in tortillas with tomatoes and guacamole; allow 2 tacos per portion.
Notes
Crispy Chicken Ranch Wraps
Crispy chicken ranch wraps are the ideal finger food, especially when using rotisserie chicken. You can prep these in advance and assemble them up to two hours ahead, which is great for managing stress. One small tip: try toasting these in a hot skillet or with a press right before serving, so you get those grill marks that make them look super impressive.
Don't forget to toss the shredded meat with plenty of ranch. I like to add lots of crispy bacon and a good sharp cheddar cheese, some tomatoes, and crispy lettuce. This is a classic combination that gives great flavor but also texture. If you want to personalize these even more, you can grill your own chicken and even add spice to the chicken to personalize it further. If you don't like ranch, try making a quick avocado crema or even a tahini yogurt sauce.
Crispy Chicken Ranch Wraps
Ingredients
Method
- Mix chicken with ranch, bacon and cheddar. Warm tortillas briefly according to package directions so they fold easily.
- Divide filling among tortillas, add lettuce and tomato, fold sides inward and roll tightly. For advance prep, refrigerate the assembled wraps promptly and toast within 2 hours.
- Heat half the oil in a large nonstick skillet over medium heat. Toast 2 wraps seam-side down for 2 minutes, then turn and toast 2 minutes more until the outside is crisp. Repeat with remaining oil and wraps. Serve immediately.
