ISO: ISO Favorite meals to bring to new mom recipes? (Someone else is doing enchiladas - doggone it!)

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mariadnoca

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I'd prefer not to do anything real heavy, I'm not normally a casserole type person and not sure if they are either, so I'm at a bit of a loss - are they the only options?

Also, do you think it would be better to make several smaller food-savered single serving items for the freezer or one full on meal? I'm so out of my element on this.

Yes, clearly I need some advice!

 
I know you are not looking for "heavy", but Olga's beefaroni is wonderful.Can someone help w/search?

 
What about a big fruit platter w/ a fancy dip; I think their was one w/lemon & a big veggie platter

It would be helpful and healthy as well as nice to have when guests show up to meet the new member of the family!

Edited to say that they get to meet AVA!! (I think that means Angel!)

 
Olga's recipe...I saved that.

Creamy Baked Beefaroni

1 lb penne
1 tsp vegetable oil
1 cup chopped onions
2 tsp minced fresh garlic
12 oz extra lean ground beef
1 3/4 cups tomato-based pasta sauce
1/2 cup beef stock or chicken stock
1/4 cup all-purpose flour
2 cups milk
1 3/4 cups beef stock or chicken stock
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.

Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.

Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.

Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.

Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.

Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.

Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.

Stir in the cheddar cheese. Remove from heat.

Stir the cheese sauce into the meat sauce.

Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.

Bake in the centre of the oven for 10 minutes, until bubbly. Serves 4-6.



http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80959

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80959

 
I'd say individual portions. They can always "mix and match".

Chili
Lasagna
Turkey in gravy
Chicken and biscuits
Scalloped potatoes with ham
Pre-cooked (steamed/roasted) vegetables

(I didn't mean to post these in ascending "Can you hear me now" style, but that's they way it came out! haha)

 
How about some hearty, healthy soups, such as Chicken Noodle, Chicken Tortilla, Black Bean,

Potato/Cheese/Ham (not as healthy, but hearty)!

 
Chipotle Chicken Fajitas. I made these two weeks ago and they're easy to put together even for

the next day. Grill or pan-fry some chicken breasts with some good dry seasoning (Cajun or Caribbean for example) and slice same with veggies and prepare a "kit" (separating chicken slices and veggies) with a package of 10" flour tortillas. All they need do is heat up in a fry pan and you could provide sour cream and shredded cheese on the side:

Chipotle Chicken Fajitas with Bell Pepper & Onion

Serves 4

1.5 lbs. chicken breasts (3 large)

1 large white onion sliced 1/4” thick and quartered

1 large red or green bell pepper cut into 1/4” long strips and halved

3 cloves of minced garlic

½ tsp salt

½ tsp pepper

2 TBS fresh lime juice

2 TBS canola oil

1 cup of shredded Monterey Jack cheese

sour cream as garnish

5 TBS of The Pantry Club’s chipotle seasoning

4 large tortillas (warmed for a few seconds on each side over medium heat in a dry fry pan)

Add canola oil to 12” skillet and cook onions and peppers over medium-high heat. Add salt and pepper and cook vegetables until softened. Stir in the garlic. Keep warm and stir in the lime juice just before finished.

Rub 4 to 4-½ TBS of chipotle seasoning onto both sides of chicken breasts. Reserve the remaining to sprinkle on fajitas. Grill or pan fry the chicken in 1 TBS canola heat over medium high heat until the chicken reaches 165°. Let rest for 4-5 minutes and slice thinly.

Add sliced chicken to warmed tortillas. Add and divide evenly the onion and green peppers, shredded cheese, and a dollop of sour cream to taste. Sprinkle the leftover chipotle seasoning on the fajita if desired.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/ChipotleChickenFajitas.jpg

 
Here is what I did for my cousin that had a baby two weeks ago:

Chicken and dumplings - put dumplings in container and freeze then pour the chicken and broth over so the dumplings don't continue to absorb all the liquid as it freezes.

Chicken and noodle soup - same thing - freeze seperately.

Made up some of those ZipLock containers - layered mashed potatoes then roast and put gravy (thin gravies work best) over the top. I always put a layer of plastic film over before putting the top on and labeling.

Chicken corn chowder.

Porgugese kale soup - remember new moms need nutrient dense foods and don't worry about the spices - it helps babies develope a taste for more foods - honestly!!!

Fix something like barbacoa roast and freeze in portions and provide ingredients to make burritos, rice bowls (cilantro lime rice bags), black beans, tacos, or sandwiches.

It's not so much the foods have to be already cooked but that they are fairly quick and easy and don't require prep. For instance I marinate chicken breasts and freeze in the marinade in individual portions. They can thaw quickly and eat as is, top with cheese and salsa, make a taco, a burrito, a rice bowl, or fajitas. Provide bags of prepared vegetables. Doing the prep work is what REALLY helps.

 
I love soups too. I freeze them flat in zip lock bags. I typically make

three or four soups at a time, then bag them in an assortment of larger and smaller bags. Then I don't get bored with one soup as easily. The smaller bags go to work with me, the larger ones are great for a couple portions at home.

I also love having bags of pre-cooked brown rice or barley on hand. I cook the grains (a whole bag), cool, and freeze in portions. I can add them to soups, enjoy them topped with a braise, poached eggs, or stir-fried veggies.

 
Since I have burritos on the brain, how about a variety of frozen ones?

Make some chicken, bean and cheese, and breakfast burritos. Freeze them individually and label. Breakfast was always the hard one for me. Maybe some mini quiches. I have a recipe for a Greek spinach crustless quiche that you make in a muffin pan (I use the 6 jumbo pan or ramekins). They make a nice meal served with a salad or vegetable. How about the recipe that Pat posted a while ago for the mini lasagnas and mac and cheese?

 
I really like the pyramid idea. I think I might use that for a taco gift for a friend

I can put the flour tortillas on the bottom, or tacos, followed by the cooked taco meat, with small containers of cut up lettuce, tomatoes, onions, and shredded cheddar.

Wrap it all up with a big bow.

Thanks Sandy for the inspiration. I am quite excited about it!

 
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