Make Ahead Meal for New Mom

[SPITFIRE]

Tomorrow I will drop off a meal to a new mom who goes to my church. I am not sure of her likes and dislikes except this--she doesn't really care for cheese. NO CHEESE? Shocking, I know. All my favorite meals that I prepare in advance to drop off to others include cheese (such as my favorite lasagna and mac & cheese).

Does anyone have any tried and true, make ahead favorites w/o cheese? There are three in the family. Two adults and one toddler. I wanted to make chicken pot pie but someone else beat me to it. Right now, I'm thinking some sort of soup or stew with some nice crusty bread? I make a killer New England Clam Chowder but not sure if they like that. Or should I do something like pulled pork or chicken?

TIA! I look forward to seeing your favorites.

[CookinginMaine]

Hi Spitfire,

I agree: thinking of a good make-ahead meal without cheese is tricky!

Any chance you have The Foster's Market cookbook? Her chicken and navy bean chili is delicious (it's more like a stew than a chili), and you could make a cornbread to go along with it.

Hmm...or perhaps a shepherd's pie?

[Linda in MO]

Pure comfort food! And it's even better on day 2.

* Exported from MasterCook *

Potato Soup

Recipe By :Taste of Home, Feb/Mar '98, p.65
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium potatoes -- peeled and cubed
2 celery ribs -- diced
1 medium onion -- chopped
1 quart water
4 teaspoons chicken bouillon granules (I use Better
Than Bouillon)
1/4 cup butter
1/4 cup flour
1 1/2 to 2 teaspoons kosher or sea salt (or to taste)
fresh black pepper -- to taste
1 quart milk (whole is best)
shredded cheddar, crisp bacon, sliced green onions

In a pot, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly.

Place half of the soup mixture in a blender (I just mash it with a hand held potato masher); cover and puree.

In another pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes.

Add potato mixture to pan and heat through.

Garnish individual servings with optional ingredients, if desired.

Yield: 8-10 servings (2 3/4 quarts)

[Angela]

That is very tricky. I didn't think it was possible to not like cheese!!

How about Pork BBQ in the crock pot or chili?

[applecrisp]

Meatloaf with mashed potatoes? Spaghetti and meatballs? Roast chicken with rice pilaf, and roasted veggies?

[avariell]

Any soup/stew sounds good to me at this time of year. Maybe a chicken chili or vegetarian chili or beef vegetable soup or chicken and noodles or sopa de lima.

[dreamer101]

You could always do a basic comfort food that adults and children love. Shepherd's Pie. Cooked layer of ground beef spiced anyway you want, any single or combination of veggies, and topped with any flavor of mashed potatoes. Can be made any size or shape. Easy to heat up.

[Missi]

I'm trying to imagine not liking cheese!

[SPITFIRE]

Thanks for the ideas everyone! With all these choices I have a tough decision to make.

I thought about making a big pot of chili. She is breastfeeding so I don't know if she will appreciate the spice. I know spices didn't bother us when I was breastfeeing my DD.

Dreamer 101--You made me think of my favorite shepherd's pie recipe. It's not "traditional" but it's good. I can always do it with all beef (since not everyone likes lamb) and leave out the cheese.

Hmm...decisions, decisions.

Shepherd's Pie with Scallion-Cheese Crust

Recipe courtesy Michael Chiarello

For the filling:

1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms (I used a little less than half lb. I also chopped them small)
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine (I used Yellow Tail Cab Sav)
1 1/2 cups fresh beef stock
Salt and freshly ground black pepper

For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt and freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated (I used Cabot Seriously Sharp Cheddar)

Pre-heat the oven to 400 degrees F.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.

Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)

When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

[dreamer101]

Sounds delicious! There are so many traditional ways to make Shepherd's Pie. Every country seems to have it's own version. Some use a combination of various ground meats (lamb, pork and beef). I've never had it with cheese on top. It's something I'll have to try. Another thing I always do is run a fork through top of the potatoes so the ridges get nicely browned and crisp. When I feel adventurous I use a pastry bag and pipe mash potato florets on top.

[helios7]

I'm trying to imagine not liking cheese!

I agree. I'm currently dairy-free due to my son's difficulty digesting dairy, and I soo miss cheese!

Spitfire - that's tough. Do you have to do dinner? What about something like cinnamon rolls or muffins?

[oct2189]

I was going to suggest Joe's Turkey Tomale Potpie http://desertculinary.blogspot.com/2...le-potpie.html
but maybe too spicy for breast feeding mom? I'm not sure, but here it is.

[alissa.z]

I know I'm resurrecting an old thread, but I have a similar problem. I want to prepare dinner to take to a friend, but the son she's breastfeeding is allergic to dairy - so no cheese, milk, etc.! Everything I traditionally make to take to people includes at least one of these items. Any T&T recipes that don't include dairy that i could make ahead for her?

[heavy hedonist]

i have known a few new moms that, while they appreciated and consumed the 4-10 lasagnas they received, got heartily sick of it by the end of their need!

how about fried chicken? it's inexpensive, most meat-eaters love it, it's make-ahead and good served cold or hot, (not too many new papas will turn it down either!) and the perfect sides are all make-ahead too, right? coleslaw or potato salads with vinegar & oil dressings, rolls, real baked potatoes...

which reminds me-- baked potatoes stuffed with flavorful beans and salsa wouldn't be bad either.

ratatouille is also better made ahead, and tastes wonderful alongside a simple wedge of cornbread or baguette.

[Canice]

I brought a friend marinated, grilled skirt steak, Asian slaw, and Tyler Florences sesame noodles, and that was a big hit. I sliced the steak and kept the dressing separate, so they just had to dress the slaw, top with steak, and had a starchy side, too.
Similarly, you could do a Chinese chicken salad or a Mexican chicken salad or such.
Is it too warm now for stew?

I really need to revisit my casserole cookbooks as I was just asked for a vegan casserole and admit to never having made one
If I find any inspiration tonight, I'll post back.

[ande]

We've had people bring us a couple cheese-less dishes in the past...one was a curry (flavorful but not spicy-hot) with chicken and chickpeas and lots of veggies along with brown rice. Another was chicken baked in apricots/sauce somehow, also with rice. And, actually, one of our favorite meals was one my friend apologized for because it wasn't homemade...a really great rotisserie chicken, delicious salad, crusty bread...all from our awesome local Whole Foods-type store.

We loved all of these meals because they were simple, delicious comfort food but not the typical cheesy/creamy casserole (which we also love, but it was nice to have something different).

Also, almost any type of soup/chili is better made ahead, and there are lots of those which wouldn't require cheese.

[Tizzylish]

How bout a pot roast with egg noodles instead of mashed potatoes? Sub the beef broth for the wine.


* Exported from MasterCook *

Country-style Pot Roast With Gravy

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds boneless beef chuck roast -- tied (1 large or 2 (3 pound)
salt and pepper
4 teaspoons vegetable oil
3 medium onions -- chopped
1 large celery rib -- chopped
4 medium carrots -- chopped
6 medium garlic cloves -- minced
1 cup red wine
28 ounces crushed tomatoes
2 cups low sodium chicken broth
1/2 teaspoon hot red pepper flakes
3 bay leaves
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Season roast liberally with salt/pepper. Heat 2 tsp oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.

Reduce heat to medium. Add remaining 2 tsp oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.

Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves and thyme and transfer to slow-cooker insert.

Set slow cooker to high, cover and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process utnil smooth.) Stir in parsely and season to taste with salt and pepper.

Remove strings from roast and cut into 1/2-inch slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.

Source:
"Cook's Country, Charter Issue"

NOTES : Boneless chuck roast is essential in this recipe--other cuts will cook up dry and tough. In most markets, you will have to order a large 5 1/2-6 pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Barely Soup with Mushrooms, reserve 6 cups of gravy and 3 cups of meat.

Pot Roast Key Points:
1. Start with a boneless chuck roast. Buy one big or two small raosts--5 1/2 to 6 pounds of meat in total. The meat shrinks alot as it cooks so if you want to serve something substantial, you must start with a lot of beef.

2. Brown the meat and vegetagbles for maximum flavor. You can do this a day in advance. Prepare recipe through step 3. Instead of transferring the meat, vegetables and sauce to the slow cooker, refrigerate them. (Wrap the browned meat in plastic; the browned veg/liquid ingredients can be refrigerated together in a container.) In the morning, just transfer everything to the slow cooker. The cooking time will run to the high end of the ranges given in the recipes.

3. Trying to trim fat from the family diet? Make the recipe a day ahead. Transfer the roast and gravy to a large bowl and refrigerate overnight. The next day, you can easily remove the fat from the surface of the bowl. Take out the roast, then slice and transfer it to a microwave-safe casserole dish. Puree the gravy as directed, moisten the meat with gravy, and heat until warmed through. More gravy can be heated in a microwave-safe bowl and served on the side.

[erin elizabeth]

I've posted this before, but, since then, it has kind of become my standard take-to recipe. Easy, good, transportable. I adjust this as needed. Start with a half sheet pan, put on my chicken, and then fill in with the potatoes and peppers until the pan is mostly full. Drizzle with one recipe of the oil/herbs. Just depends on what you want the most of: chicken, potatoes, or peppers

Italian Roasted Chicken
6-8 pieces chicken (white or dark meat)
3 (or more) bell peppers (any color), quartered
4 (or more) potatoes, quartered
1/3 c vegetable oil
1 tsp oregano
1 1/2 tsp salt
3 cloves garlic, crushed
1/2 tsp paprika
1/2 tsp fresh ground black pepper
Place chicken, peppers, and potatoes in a large baking dish or roasting pan--it is important that the food be as close to one layer as possible. Mix oil and rest of the ingredients. Drizzle over all. Bake at 350 for one hour, basting every ten minutes or so for the last half hour. Raise oven temp to 400 and bake an additional 15 minutes or until chicken and potatoes are done, continuing to baste.

[CookinginMaine]

I recently made the Beef and Guinness stew from CL, and it was dee-lish! That's a nice, comforting dish for a new mom.

Also, I suggested this in response to the original post, but the chicken and navy bean chili from the Foster's Market cookbook is really, really good. I'd be happy to post the recipe if you're interested. I'm a breastfeeding mom, and I've made it several times (without holding back on the chili powder), and it didn't affect my daughter. You could, of course, always adjust the spice downward if you were nervous.

After I had my baby, my mother-in-law brought over a pan of Italian sausages, peppers, and onions and some really good sub rolls, and we made sandwiches. The best part was that we were able to repurpose the leftover sausage, pepper, and onion mixture by serving it over pasta with marinara sauce. Yum!

[alissa.z]

What a lot of great ideas! I definitely have plenty of items to pick from now! Starting to get warm here in the DC area, but I would still love the stew recipe. It sounds great, and I think my friend and her husband would love having a big pot of something they can eat out for awhile!

[CookinginMaine]

http://www.tastebook.com/recipes/180...ith-Navy-Beans

Here's a link to the recipe for Sara Foster's chicken chili.

I've found that 8 cups of broth is a bit too much...makes it too soupy, in my opinion. I usually use 5 to 6 cups, and that seems to produce a good consistency. Enjoy!

[cchhbb]

I often make a protein heavy dish for new moms. A lot of their husbands are really craving meat I've found. I often take meatloaf or pork loin, mashed potatoes and a vegetable. I also take a pan of baked oatmeal for breakfast as I remember that being the most difficult time of the day for me to get something to eat.

[SallyT]

You're such a good friend - I'm sure that they'll love whatever you bring... And while you're at it, can you make something for my friend in Takoma Park who just had a baby?!?!

I've made this several times - it's always a big hit, and gets better over time. I frequently add grilled or baked chicken to it - just cut it up into chunks or shred it.

Peanut Sesame Noodles
Gourmet | June 2002

Yield: Makes 6 side-dish or 4 vegetarian main-course servings
Active Time: 30 minutes
Total Time: 30 minutes

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes

For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted


Make dressing:

Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Make salad:

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

http://www.epicurious.com/recipes/fo...Noodles-106572