ISO meal for neighbor with new baby

[Romandub]

Our next door neighbors just had a baby and I want to take over some food. But my mind is completely blank as to what to make. In these situations, I usually make a pot of spaghetti sauce, but I would like to do something different. Can anyone help with ideas for something relatively easy to make, tasty (they also have a 3 year-old) and freezable? Thanks much!

[deniseannsc]

How about one of these:

* Exported from MasterCook *

Beef and Bean Chili

Recipe By :Fresh Every Day
Serving Size : 8 Preparation Time :0:00
Categories : Beans Freezable
Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
2 Large Yellow Onions -- diced
1 Red Bell Pepper -- cored and diced
4 Small Jalapeno Chile Peppers -- cored, seeded, and minced
4 Cloves Garlic -- minced
1 1/2 Pounds Ground Chuck
1/4 Cup Chili Powder
2 Teaspoons Dried Basil
1 Tablespoon Ground Cumin
1/4 Cup Worcestershire Sauce
1 28 Ounce Can Chopped Tomatoes
2 Tablespoons Tomato Paste
6 Cups Beef Broth -- or chicken broth
1 15 Ounce Can Black Beans -- rinsed and drained
1 15 Ounce Can Kidney Beans -- rinsed and drained
3 Bay Leaves
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Crushed Red Pepper Flakes

Heat olive oil in large saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until they are softened and light brown, about 15 minutes.

Add bell pepper and jalapeno peppers and cook, stirring occasionally, to soften, about 5 minutes longer. Add the garlic and cook stirring constantly, for about 1 minute, being careful not to let it brown.

Increase the heat to medium-high; add the ground chuck, chili powder, basil, and cumin and cook until the beef is brown all over, 5 to 7 minutes, using a wooden spoon or apatula to break the beef into small pieces as it cooks. Drain off excess fat.

Stir in Worcestershire, tomatoes and their juices, tomato paste, broth, beans, bay leaves, salt, pepper, and crushed red pepper and bring to a low boil.

Reduce the heat to low and simmer for 1 hour so the flavors meld and the liquid reduces and thickens. Serve warm.

Chili will keep, refrigerated in an airtight container, for up to 3 days. It also freezes well.

Cuisine:
"Tex-Mex"
Source:
"Page 54"
Yield:
"2 1/2 Quarts"


* Exported from MasterCook *

Hamburger, Cheddar, and Macaroni Toss

Recipe By :Tara Trenary "On Hand"
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef
Pasta quick & easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups uncooked medium elbow macaroni
Cooking spray
3/4 pound ground round
1 cup chopped yellow onion
2 garlic cloves -- minced
2 tablespoons tomato paste
1 1/2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1 (14 1/2-ounce) can diced tomatoes with green peppers and onions -- undrained
1 cup reduced-fat shredded sharp cheddar cheese -- divided (4 ounces)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Prepare macaroni in a Dutch oven according to package directions, omitting salt and fat. Drain and set aside.

Heat pan over medium-high heat. Coat pan with cooking spray. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef with a slotted spoon. Add onion and garlic to pan; sauté 2 minutes. Stir in tomato paste, chili powder, paprika, oregano, and tomatoes; cook 2 minutes or until mixture thickens, stirring occasionally. Stir in macaroni, beef, and 3/4 cup cheese; cook 1 minute or until cheese melts. Stir in salt and pepper. Sprinkle 1 tablespoon cheese over each serving.

Serving size: 1 1/2 cups.

CALORIES 446 (31% from fat); FAT 15.4g (sat 7.6g, mono 3.8g, poly 1.7g); PROTEIN 30.9g; CARB 44g; FIBER 4.1g; CHOL 75mg; IRON 4.2mg; SOOIUM 912mg; CALC 253mg

Source:
"Cooking Light Magazine, August 2004, page 218"
S(formatted by):
"Paul"
Copyright:
"© 2004 by Southern Living, Inc."

NOTES : This is a true one-pot family favorite that is also a good source of fiber and calcium. Prepare the beef mixture in the same pan used to cook the pasta.


* Exported from MasterCook *

Mini Meat Loaves

Recipe By :Marge Perry "Dinner Tonight"
Serving Size : 4 Preparation Time :0:00
Categories : Beef Freezable
Ground Beef quick & easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg -- lightly beaten
cooking spray

Preheat oven to 400º.

Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.

Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400º for 25 minutes or until done.

Serving size: 1 loaf.

Calories 255 (28% from fat); Fat 7.9g (sat 2.8g, mono 3.2g, poly 0.4g); Protein 27.4g; Carbohydrates 15.7g; Fiber 0.9g; Cholesterol 120mg; Iron 2.7mg; Sodium 944mg; Calcium 31mg

Quick Tip: Using seasoned breadcrumbs rather than the plain, dry variety reduces the need for extra spices in the ingredient list.

Source:
"Cooking Light Magazine, January/February 2003, page 170"
S(formatted by):
"Margaret"
Copyright:
"© 2003 by Southern Living, Inc."

Serving Ideas : Serve with Steak House-Style Lettuce Wedges and mashed potatoes.

NOTES : A tangy mixture of ketchup and Dijon mustard not only flavors the meat loaves but also acts as a glaze that helps them brown nicely as they cook.


* Exported from MasterCook *

North Woods Bean Soup

Recipe By :Susan Dosier and Julia Dowling Rutland
Serving Size : 5 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 cup baby carrots -- halved
1 cup onion -- chopped
2 garlic cloves -- minced
7 ounces turkey kielbasa -- halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, canned -- drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Serving size: about 1 1/2 cups.

Calories 227 (15% from fat); Fat 3.9g (sat 1.2g, mono 1.3g, poly 1.2g); Protein 18.1g; Carb 30.8g; Fiber 6.7g; Chol 26mg; Iron 3.5mg; Sodium 750mg; Calc 112mg

Source:
"Cooking Light Magazine, January/February 2002, page 143"
S(Formatted by):
"xstfan@knology.net"
Copyright:
"© 2002 by Southern Living, Inc."

Serving Ideas : Serve with Country Apple Coleslaw and pumpernickel bread with honey butter.

NOTES : Pureeing some of the soup lends body to the dish. Stir in fresh spinach after the soup is removed from the heat so it won't overcook and lose
its bright color.


* Exported from MasterCook *

Oven Baked Beef Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp. oil
2 lb. sirloin steak -- cut in 1½" cubes
1/3 cup flour -- or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
1 (12 oz.) can diced tomatoes -- undrained
10 oz. beef broth -- or vegetable
1/2 cup dry red wine
2 cups potatoes -- cube peeled
1 cup sliced celery
4 medium carrots -- sliced
3 small onions -- quartered
1/4 tsp. pepper

Preheat oven to 325º.

Heat oil in 4 quart Dutch oven over medium.

Brown beef cubes in oil.

Add flour, salt, garlic powder, marjoram and pepper.

Stir in tomatoes, broth and wine; mix well.

Bring to a boil, stirring frequently.

Add remaining ingredients, mix well.

Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

Add more broth or water than called for

Source:
"SandyM"

NOTES : I usually add fresh green beans during the last hour of baking, and frozen corn if I have it. I love my stew loaded with veggies.


* Exported from MasterCook *

Salisbury Steak With Mushroom Gravy

Recipe By :Blissful_in_TX
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped and divided
3 tablespoons vegetable oil -- divided
1 garlic clove -- minced
2 pounds ground beef
2 large eggs -- lightly beaten
1/4 cup fine dry breadcrumbs
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt -- divided
1 teaspoon pepper -- divided
1 package sliced fresh mushrooms -- (8 oz)
3 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups low-sodium beef broth -- (1 can)

Saute half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and saute for 30 seconds. Remove from heat and let cool.

Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.

Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.

Add remaining half of chopped onion to drippings in skillet, and saute over medium heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes.

Place patties in a lightly greased baking dish; top evenly with gravy.

Bake, covered, at 350 degrees for 25 minutes or until done.

Notes: I used 12 oz mushrooms

Source:
"Southern Living"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?threadid=68444"


* Exported from MasterCook *

Shepherd's Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hamburger
1/4 cup diced onion
6 mushrooms -- sliced
1 large tomato -- peeled and chopped
1 tablespoon tomato paste
2 tablespoons chopped parsley
2 teaspoons Worcestershire sauce
1 cup brown gravy -- homemade or canned
1 10 oz package frozen corn -- or peas
4 cups mashed potatoes

Preheat oven to 400 degrees.

Brown hamburger and onion. Drain off fat.

Add mushrooms, tomato, tomato paste, parsley, Worcestershire sauce, gravy, and frozen veggie.

Cook for 5 minutes and turn into a casserole. (at least 2 qts)

Spread the mashed potatoes over the top.

Bake for 40 minutes or until top is lightly browned.


* Exported from MasterCook *

Swiss Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound sirloin steak, trimmed
1 tablespoon olive oil
1 can whole tomatoes -- large - undrained
1 medium onion -- chopped
1/2 small green pepper -- finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Mix flour, salt, and pepper.

Sprinkle 1 side of steak with half of the flour mixture; pound in.

Turn steak and pound in remaining flour misture. Cut into 4 serving pieces.

Heat oil in 10-inch skillet. Cook beef over medium heat until brwon, about 15 minutes.

Mix tomatoes and remaining ingredients; pour on beef.

Heat to boiling; reduce heat.

Cover and simmer until beef is tender, about 45 minutes.

Source:
"Betty Crocker's Cookbook"


* Exported from MasterCook *

Tuna Pasta Bake

Recipe By :Creative Cooking on a Budget
Serving Size : 4 Preparation Time :0:00
Categories : Fish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz shell pasta -- (2 cups)
3 cups milk
4 Tbsp butter
3 Tbsp flour, all-purpose
3 Tbsp dry white wine
1 1/2 Tbsp stone-ground mustard
12 ounces tuna in water, canned
1 cup coarsely grated cheddar cheese
1 cup fresh breadcrumbs

Cook pasta in large pan of boilin water, uncovered, until just tender; drain.

Combine parsley, onion, bay leaves, peppercorns, and milk in pan; bring to boil. Remove from heat; cover, let stand 5 minutes. Strain; discard vegetables.

Heat butter in large pan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in the infused milk; stir until sauce boils and thickens. Stir wine and mustard into sauce.

Combine pasta and tuna with sauce; mix well. Place mixture in a greased, deep 8-cup capacity ovenproof dish; sprinkle with combined cheese and breadcrumbs. [Can be made ahead to this stage. Cover; refrigerate overnight.]

Bake, uncovered, at 350° about 25 minutes or until heated through and browned lightly.

Serves 4.

Source:
"pilgrim719"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&postid=794772#post794772"

[Romandub]

Wow! Thank you so much for all those suggestions! I was actually thinking about the Oven Baked Stew, as I've made it for our family and we love it. Do you think it would freeze well, though? I am never sure about freezing anything that has potatoes in it for fear they will be mushy when defrosted. Has anyone frozen this recipe before?

[Aubergine]

i'm thinking soup, altho' i don't know where in the US you are, but in these colder parts, it's my favorite meal in jab/feb. here are a couple of easy and excellent ones; the first is truly superior, imo.


* Exported from MasterCook *

PASTA, SAUSAGE AND BEAN SOUP

Recipe By :Jean Jamieson
Serving Size : 8 Preparation Time :0:00
Categories : beans/legumes pasta
pork soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 pound Italian sausages -- castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves -- chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 to 16-ounce can diced tomatoes -- ¥
1 to 16-ounce can kidney beans -- ¥drained
1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

Description:
"100% would make this recipe again"
Source:
"Bon AppétitNovember 1995"
S(Internet Address):
"http://www.epicurious.com/recipes/recipe_views/views/836"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 4g Fat (39.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.



* Exported from MasterCook *

WEEKDAY VEGETABLE SOUP

Recipe By :Enid Lelchook: Torrance, California
Serving Size : 8 Preparation Time :0:00
Categories : soups vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 large carrots -- peeled, chopped
1/2 large head green cabbage -- thinly sliced
1 onion -- chopped
2 celery stalks -- chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 can Italian plum tomatoes -- (28 ounce) chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

Source:
"Bon AppétitApril 1994"
S(Internet Address):
"http://www.epicurious.com/recipes/recipe_views/views/1752"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 6g Fat (67.4% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 81mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 Fat.

Serving Ideas : I agree with other reviewers who said this is a good recipe to start with and make your own changes. I only substituted spinach for the cabbage this time, but in the future I may make other changes as well. I also made a side of wild rice mix and added it when the soup was done simmering. Mmm!

NOTES : This is a great base to start from. I made a ton of changes, to suit our tastes: used 4 cups of vegetable broth and 2 cups chicken broth (it's what I had on hand); Added two thickly diced zucchini when the simmering portion had 20 minutes left; Used spinach (chopped) instead of cabbage; added a teaspoon of minced garlic to the onion/carrot/celery mixture; added a can of garbonzo beans when I added the broth and tomatoes. Even with all of these changes, it was a fabulous soup. You could definitely tailor this recipe and use any vegetable you like. Simple and easy!


* Exported from MasterCook *

CHICKEN AND WHITE BEAN CHILI

Recipe By :Judi Kerr, Mendham, NJ
Serving Size : 6 Preparation Time :0:00
Categories : beans/legumes chicken
soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper -- chopped
6 garlic cloves -- chopped
2 1/4 pounds skinless boneless chicken thighs -- cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 to 16-ounce cans white beans -- ¥drained, juices reserved
2 cans diced tomatoes in juice -- (15 ounce)
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Description:
"100% would make this recipe again"
Source:
"Bon AppétitOctober 2005"
S(Internet Address):
"http://www.epicurious.com/recipes/recipe_views/views/232878?skipDetails=true&firstReviewIndex=0&lastReviewIndex=12#310096"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 127 Calories; 10g Fat (66.5% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.

NOTES : thought this was fabulous. I am dating a picky eater and he loved it!! The trick is having a high quality chili powder. Makes all the difference with the flavor. This is healthy with all the the flavorof a high test meal.

[momqat]

Dubravka, unless you know your neighbors well, I would suggest that you call and ask what they might like before you prepare anything for them. I only say this because my DD recently had a baby, and knowing that she doesn't eat red meat, nor any "parts-is-parts" meat (ie, chopped meat of any kind) and has a few other food quirks, it would have been kinda hard to make a casserole of any sort for her. In these days when it's much more common to find vegetarian families, too, it might be better to get a suggestion from the family than to make something and have it go uneaten.

JMHO

[cfr3b]

One of my closest friends had a baby right before Christmas and with an 18th month old at home already I wanted to be able to fill her freezer for the nights when she wanted to pull her hair out. If I can remember correctly, I did FC Baked Ziti, turkey tetrazzini, mini meatloaves, small portions of BC spinach gratin, and wild rice pilaf, individual bbq chicken pizzas, tortellini soup, a chicken and broccoli casserole, spinach and mushroom lasagna and something else that I am not remembering. Time for more coffee clearly! One thing to keep in mind - if your neighbor is nursing, you should probably stay away from a lot of onions, garlic and raw veggies. I couldn't bring myself to leave them out completely but I did cut back somewhat and my friend said it didn't bother her at all.

[ssgold]

I just wanted to second the idea to check with your neighbor, especially if she is nursing. Every baby reacts differently, but I avoided "gassy" veggies (broc, onion, cabbage) and spicy foods in the beginning. Personally, I craved comfort food. Mac and cheese and meatloaf both freeze well. I make the meatloaf in disposable mini loaf pans and they can be popped out and defrosted quickly. As for a recipe, I usually wing it with my mom's technique- onion soup mix, egg, breadcrumbs, a little water and catsup.

It is so nice of you to bring food. I know whatever it is, it will be appreciated!

[laurenlou]

Definitely check about the nursing thing! DS would cry all night everytime I had beans, garlic, or strawberries! :confused: I also make everything in a foil pan or freezer bag or disposable tupperware, so if they get more than one meal that day they can freeze mine for later & so they don't have to wash my pans and remember to give them back. (doesn't sound like a hard thing, but when you are a sleep deprived mommy, it's hard to remember these things! :o )

I usually bring one of these meals:

A quiche, fruit salad, & CL's Banana Oatmeal Bread or Pumpkin Bread (that way they can eat it at any meal or freeze it)

Spaghetti & meat sauce with a salad and fresh bread & a dessert (cookies or a bar cookie)

CL's Creamy Chicken & Rice Casserole, salad, and yeast rolls & a dessert (cookies or a bar cookie again)