What I cooked for a crowd...

With the goals of using up what was in the fridge, feeding 18 people economically, and getting some whole grain and green veggie goodness into tummies to mitigate the cookiefest that we had going on, I cooked the following meals, with ingredients already on-hand in bold:

-Mashed Potato Soup with Ham (with mostly leftovers and a few freshly diced potatoes.)
-Grilled Cheese and canned Tomato Soup (used up the bread squirreled away in the fridge and the enormous blocks of RF American Cheese my MIL had in the fridge).
-Whole Wheat Spaghetti with Meat Sauce and a pan of Ratatouille-Style Veggies that could be eaten over pasta, on the side, or in addition to the meat sauce
-Tacos with whole wheat tortillas, reduced fat cheese, seasoned black beans, whole grain rice (with onions, red peppers, and Adobo).
-Pizza on whole grain crusts, all with lowfat mozz. Varieties included cheese, turkey pepperoni, ham and pineapple, and chicken and zucchini.
-Minestrone with potatoes, tomatoes, zucchini, onions, beans, celery, carrots, beef bouillion, and pasta.