taking meals to new parents

[gobluem82]

The only thing I would caution against when taking food to a new mom is that if she is nursing, some foods, such as onions, garlic, and broccoli, can make breast milk disagreeable to the baby. I remember since I couldn't eat those foods for a few months--talk about torture!! It's best to bring something on the mild side or stick with something safe, like bread or muffins.

[Terrytx]

gobluem, you just took the words right out of my mouth. My Mom was here to help when we brought home one of ours. The Dear, had a wonderful lunch prepared for when we got home. A wonderful smelling chicken casserole. It was full of garlic and also had broccoli in it. I just couldn't hurt her feeling after she had gone to so much trouble; I ate it. The baby and I suffered for it though!!

[mlynn]

Thanks for all the replies and suggestions. I didn't even think about the garlic and onions being a no-no for a nursing mom. I'll rememeber that. Are there any other foods that are off limits?

[This message has been edited by mlynn (edited 04-16-2001).]

[kbucky]

As a mom who nursed for over a year, I did a bit of research on the supposed 'disagreeable foods' and found that much of what is believed to be gassy or irritating to baby is so difficult to link to any food consumed by mom that I don't believe it's as big of a deal as people say. In fact, a La Leche Leader I know used to quote a study that seemed to indicate that inexplicably babies PREFERRED a tinge of garlic taste in their breast milk! Now that's my kind of baby!

If mom were to make sudden radical changes in her diet, baby might perceive a slight change that seems foreign, but from my own experience I can definitely say that spicy, oniony, garlicky foods made no difference...so you might ask first if there are any limitations before assuming http://www.cookinglight.com/bbs/smile.gif

[schuh]

You're a dear to do this for your friend. I'm sure she'll really appreciate your efforts.

It's best to check with the mom regarding diet. I know some people who avoided gassy foods (broccoli, etc), strongly favored foods (onions, etc), acidic foods (tomato sauces, etc.) and all dairy products -- not all of these, it just depended on the mom and baby. I nursed two babies and didn't see a particular problem with any of the above. But ... I found that right after I had my babies (and more recently, right after I had surgery), I just didn't have the stomach for really strong foods like Mexican or garlicky food. In both cases, I wanted comfort foods -- tuna noodle casseroles, chicken casseroles, baked goods, etc. Someone made me a (non-barbeque) chicken pot pie after my surgery that was wonderful -- I have the recipe, although it's not light. It freezes well. Soups are great too.
P.S. There was a fairly recent thread on just this topic -- you may want to search for it.

[This message has been edited by schuh (edited 04-16-2001).]

[This message has been edited by schuh (edited 04-16-2001).]

[mightyh]

I would think soups frozen in single serve containers would be great for a quick microwave warm-up post-baby.

Also, and I know you're planning ahead so this would only work on the day you actually deliver the food, but after I had my baby I know that I really enjoyed something refreshing--like a fruit salad (the January 2001 issue had a great one) or maybe a sorbet (Edy's makes awesome whole fruit sorbets) with my meals. Plus, everyone will be bringing casseroles after a baby arrives and the fruit gives your meal something different!!

[valchemist]

mb -
here they are.
- val


* Exported from MasterCook *

Barbecued-Chicken Potpie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced, seeded poblano chile
OR
1 (4.5-ounce) can chopped green chiles -- drained
1 small garlic clove -- minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1
1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate -- grated
1 (12-ounce) bottle chili sauce
1 (10 1/2-ounce) can low-salt chicken broth
1 (11.5-ounce) can refrigerated corn bread twists

Preheat oven to 375º.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 × 7-inch baking dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375º for 25 minutes or until golden brown; let stand 15 minutes before serving.

Description:
"This is the kind of homey, dig-in food that we associate with family
dinners. But don't worry: There are no frozen peas in the filling."
Source:
"Cooking Light, January/February 1998, p.94"
Copyright:
"Cooking Light"

Per Serving (excluding unknown items): 372 Calories; 13g Fat (31.3% calories from fat); 35g Protein; 30g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 396mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


* Exported from MasterCook *

Mediterranean Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef International
June '98 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
2 cups chopped onion
1 1/2 teaspoons dried oregano
2 garlic cloves -- minced
1/2 cup dry red wine
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 (14.5-ounce) can stewed tomatoes -- undrained
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1/4 teaspoon ground nutmeg
1 cup (4 ounces) crumbled Feta cheese
2 tablespoons grated Parmesan cheese -- divided
1 large egg
2 tablespoons dry breadcrumbs -- divided
Cooking spray
4 cups cooked spaghetti (about 8 ounces uncooked
pasta)
Fresh oregano sprigs (optional)

Preheat oven to 375º.

Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and sauté 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.

Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium sauce- pan, and bring to a boil. Reduce heat, and cook for 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in Feta cheese, 1 tablespoon Parmesan cheese, and egg.

Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole. Bake casserole at 375º for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.

Serving Size: about 1 1/3 cups

Description:
"Sweet spices such as cinnamon and nutmeg balance the pungent Feta and
Parmesan cheeses to give a bold, intriguing flavor to a familiar
meat-and-pasta dish."
Cuisine:
"Mediterranean"
Source:
"Cooking Light, June 1998, p.78"
Copyright:
"Cooking Light"

Per Serving (excluding unknown items): 406 Calories; 13g Fat (28.7% calories from fat); 22g Protein; 48g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 598mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Suggested Wine: Zinfandel


* Exported from MasterCook *

Four-Cheese Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1996 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 manicotti -- uncooked
Vegetable cooking spray
1/2 cup finely chopped onion
3 garlic cloves -- minced
1 cup Mozzarella cheese, part skim milk -- shredded, and divided
1/2 cup grated fresh Parmesan cheese -- divided
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
15 ounces nonfat ricotta cheese
6 ounces light cream cheese, garden
vegetable-flavored -- softened
4 ounces nonfat cream cheese -- softened
1/2 (10-ounce) package frozen chopped spinach -- thawed, drained, and squeezed dry
27 1/2 ounces tomato-and-herb pasta sauce, reduced fat
and reduced sodium
Oregano sprigs -- optional

Cook pasta according to package directions, omitting salt and fat; set aside. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Remove from heat; set aside. Combine 1/2 cup Mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer until smooth. Stir in onion mixture and spinach. Spoon Mozzarella cheese mixture into cooked manicotti (about 1/3 cup per shell). Divide 1 cup sauce evenly between 6 individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish. Pour remaining sauce over each serving. Place dishes on a baking sheet. Cover each dish with foil, and bake at 350 degrees for 25 minutes. Sprinkle with remaining Mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.

(serving size: 2 manicotti)

Source:
"Cooking Light, Jan/Feb 1996, page 86"
Copyright:
"Cooking Light"

Per Serving (excluding unknown items): 418 Calories; 13g Fat (28.3% calories from fat); 31g Protein; 44g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 1257mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Garnish with oregano, if desired.

NOTES : If you don't have individual casserole dishes, use a 13 x 9-inch baking dish to prepare this entree.

[schuh]

Just one more thought for you:
When you're a new mom, the last thing you want to do is have to remember who owns what dish and return them. She'll love you if you provide your contributions in Ziploc bags, EZ foil pans, Gladware, etc., that she doesn't have to return.

[Beth]

As for what is a no-no with new babies, it really varies from baby to baby. The only thing that bothered my first son was dairy, and even that was fine after about 4 months. That was hard enough since even the slightest butter or milk in cooking something was enough to cause great upset. My second son was bothered to a lesser degree, but by a greater number of things, including broccoli,dairy, several other veggies and very spicy foods. You could ask the new mom if she's noticed anything that they shouldn't have.

[KristaMB]

mlynn, there were some similar threads not too long ago. Hopefully I've attached them correctly. (If not, you should be able to find them in a search. I used baby as a key word)
http://www.cookinglight.com/bbs/Forum1/HTML/003611.html
http://www.cookinglight.com/bbs/Forum1/HTML/005934.html

Hope this helps!

~Krista

[mlynn]

Does anyone remember which month CL had an article about make ahead meals? I know if was fairly recently, but I can't find my issue. Some friends of ours have a new baby, and have just moved back to our area. They are living in corporate housing while they wait for their belongings to arrive. I've decided to make them some meals. I would like it to be somehting that freezes well. I have the CL Make It Ahead supplement, and so far, I'm considering the BBQ Chicken PotPie everyone raves about, the Mediterranean Spaghetti and/or the Four-Cheese Manicotti. For a quick snack, I'll probably make the Ham-and-Swiss Stromboli from Jan/Feb 2001. It is very similar to a Italian Hero loaf I already make, so I may just substitute pepperoni and provolone for the ham and swiss. For dessert, I thought about making brownies or chocolate chip cookies.

Does anyone have other suggestions, or comments about the recipes mentioned above? I'd love to hear anything you have to say.

[mb]

Could someone please post the recipes for the BBQ Chicken PotPie, Mediterranean Spaghetti and/or the Four-Cheese Manicotti? I'm expecting a baby mid-June and these 3 dishes sound yummy to stick in the freezer for meals after the baby arrives.

[Hoosier65]

My girl friend is having surgery next week and I have been making a list of dinners I want to make for she and her DH, Mediterranean Spagetti is on the list, along with Chili Rellenos Casserole, Cheesy Chicken Chowder, and Greek Style Scampi. I would be interested too in the BBQ Chicken Pot Pie and any others that would be appropriate. I hoping to incorporate it into my own menu. What they eat, we eat.

[kbucky]

Last week, I brought a meal to a couple with a newborn and made the chicken florentine casserole everyone on this site had been raving about...

Well it WAS fabulous and easy and nutritious! I made a simple green salad and some cookies to go along.

It's always great to bake give-away casseroles in containers that don't need to be returned!

The issue you're looking for is Jan/Feb 2001. I've made the Chipotle Tamale Pie from that article and thought it was good (so did another couple with a newborn http://www.cookinglight.com/bbs/smile.gif )


CHICKEN FLORENTINE CASSEROLE

4 (about 1 pound) boneless, skinless chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.

[mb]

val, thanks for posting those recipes! do you think the bbq chicken pot pie will freeze well? i'm still a novice when it comes to freezing things... http://www.cookinglight.com/bbs/wink.gif

[mb]

val, thanks for the input. adding the cornbread topping before you bake sounds like a good idea. actually, freezing the pot pie w/ the breadsticks on top is what got me wondering about the 'freezeability' of the pot pie altogether! thanks for the suggestion! mb

[SusanMac]

The potato chowder from the March issue was also awesome. I haven't tried freezing it, but it was definitely better tasting the second day after the flavors had settled.

[valchemist]

mb - I read on another post that the BBQ pie freezes very well. The key, though, is to freeze just the filling part. Not the cornbread topping. Add the corn sticks after you have defrosted it and before you put it in the oven. -val