4 Meals to Take to Friends

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When my girls were born a bunch of friends and family brought us meals...and it was awesome! Not only was it fun trying other people's recipes, but it was such a relief not to have to plan meals and go grocery shopping. Now whenever friends have babies I like to make it a point to take them a meal, because I know how much I appreciated it when they did if for me.

Unfortunately, even with the best intentions, making meals for friends can get a little overwhelming. I know, I've been there. Life is pretty crazy and getting meals on the table for my own family can be a challenge some days, let alone getting food prepped and ready for a friend. But through trial and error I've learned it doesn't have to be like that.

Here are a few tips that can help simplify the process of taking meals to friends.

• If you've offered to coordinate meals for a friend, make it easy on yourself. Use a website like TakeThemAMeal.com to setup the schedule. Create a page and send out the link, then you're done.  
• Plan what you're going to make ahead of time and do your shopping before the day of. That way you're not trying to fit too much into one day. 
• Pick a dish that's easy to make, easy to transport and easy to reheat (check out some of the meals below). 
• Make double so that there is enough to feed your family for dinner too.  
• Drop your food off earlier in the afternoon so you're not interfering with dinner time (yours or theirs).
• If you want to visit when you drop the food off, leave your kids at home. You don't want to cause any additional stress for a friend who is adjusting to life with a new baby.

Here are a few meal ideas. These recipes have gone over pretty well when I've taken them to friends.

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A Mexican Style Feast... 

Mexican Lasagna

Cilantro-Lime Rice

Black Bean and Corn Salad

Mexican Lasagna
(courtesy of my mom-in-law)

Ingredients
1 lb ground beef
1 medium onion, diced
1 teaspoon chili powder
1 package of flour tortillas, cut into strips
1 can ranch style beans
1 can of chilies and tomatoes (Rotel)
1 can cream of chicken soup
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese

Preheat oven to 350. Fry ground beef, onion and chili powder. Drain if necessary and set aside. Mix chilies and tomatoes and cream of chicken soup and set aside. Spray a 9x13 pan and layer 1/2 the tortillas, 1/2 the meat, ranch style beans, cheddar cheese, 1/2 the tortillas, 1/2 the meat, chilies, tomatoes and cream of chicken soup mixture, and finally top with monterey jack cheese. Bake 45 - 60 minutes. Makes 10 servings.

Cilantro Lime Rice
(Courtesy of our friend Kaye)

Ingredients
1 cup dry white rice
1 onion, finely chopped
2-4 garlic cloves, pressed
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
1 lime, juiced
Salt and pepper

Cook rice according to the instructions and set aside. Saute onion and garlic in the olive oil until the vegetables have softened. Add rice and heat thoroughly. Shortly before serving, add the cilantro and lime juice. Stir thoroughly and add salt and pepper to taste. Makes 4 servings.

Black Bean and Corn Salad
(Courtesy of Rachael Ray)

Ingredients
1 can (14 oz) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 teaspoon ground cumin
2 teaspoons hot sauce (Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. Makes 4 servings.

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For the Italian lover...  

Baked Ziti

Garlic Bread

Green Beans

Baked Ziti
(Courtesy AllRecipes.com)

Ingredients

1 lb dry ziti pasta

1 onion, chopped

1 lb lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Makes 10 servings.

I don't really have a specific recipe for the Garlic Bread or Green Beans. I cook them a little different every time I prep them.

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For the vegetarian...

Tomato-Basil Soup w/ Ricotta Dumplings

Beer Bread

Spinach Salad

Tomato-Basil Soup w/ Ricotta Dumplings
(Courtesy of my little sis)

Soup Ingredients
1 teaspoon olive oil
1 clove garlic, pressed
1 can (15 oz) crushed tomatoes
1 1/2 cups chicken or vegetable broth
1/4 cup snipped fresh basil

Dumpling Ingredients
1/4 cup ricotta cheese
2 tablespoons fresh Parmesan cheese
1 egg white, lightly beaten
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup all purpose flour

For soup, combine oil and garlic in a saucepan, cook and stir over medium heat 1-2 minutes, or until garlic begins to turn light golden brown. Immediately add tomatoes, chicken broth and basil. Bring to a boil, reduce heat and simmer 5-7 minutes stirring occasionally. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and pepper in a small bowl. Mix well. Add flour, stir until just combined. Roll ricotta mixture into small balls and add directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Makes 2 servings.

Beer Bread
(Adapted from Allrecipes.com)

Ingredients
3 cups self-rising flour*
3 tablespoons sugar
1 can (12 oz) beer
2 tablespoons butter, melted

Preheat oven to 375. Spray or butter a loaf pan and set aside. Combine flour, sugar and beer and mix well. The mixture will be sticky. Pour mixture into loaf pan. Bake for 50 minutes. At the last 3 minutes of baking, remove the bread from the oven, brush the top with butter and return to oven.

*To make your own self-rising flour, add 1 1/4 teaspoons baking powder and 1/4 teaspoon salt for ever cup of all-purpose flour used.

Spinach Salad

Ingredients
1 lb spinach, rinsed and torn into pieces
1 green apple, chopped
1 cup walnuts, chopped
1 cup dried cranberries
Shredded Parmesan
Vinaigrette

Combine spinach with apple, walnuts, cranberries and Parmesan. Toss with dressing before serving. Makes 8 servings.

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A little home cookin' goodness...

Meatloaf

Parmesan Mashed Potatoes

Veggie of Choice

Meatloaf
(Courtesy of my momma)

Ingredients

2 lbs ground turkey or beef (or a combination of both)

2 eggs, beaten

1 cup Italian bread crumbs

1/4 cup oatmeal

2 carrots, shredded

1 onion, chopped

1/2 cup ketchup

Pepper

Preheat oven to 350 degrees. Combine eggs, bread crumbs, oatmeal, carrots, onion and ketchup. Add meat and and mix thoroughly. Add pepper to taste. Spray a 9x13 pan and form meat into a loaf shape in the middle of the pan. Cook for 45 - 60 minutes. Makes 6-8 servings.

Parmesan Mashed Potatoes

Ingredients

3 lbs potatoes, peeled and chunked

1 cup milk or cream

1/4 cup butter

1/2 cup grated Parmesan cheese
Salt and Pepper

Boil potatoes in salted water for approximately 20 minutes until potatoes are soft. Drain. Add butter to warm potatoes. Warm milk in the microwave for 30 seconds and add to the pot of potatoes. Mix thoroughly. You can add more butter and milk/cream if necessary to get the potatoes to the consistency that you like. Add grated Parmesan, and mix. Add salt and pepper to taste. Makes 8 servings.

Veggie of Choice
Cook up a veggie (zucchini, squash, beans, broccoli.etc), and you've covered all the important food groups.

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Add a dessert (cookies, brownies, dirt cake)  to any of these meals and you're all set... yummy!

GOOD LUCK COOKING!!