Suggestions?

By Alissa -
I am visiting a friend on Saturday who recently had her first child. I offered to bring food packaged up to put in her freezer so she has easy meals to pull out when she doesn't feel like cooking. She gave me no suggestions or food items to stay away from. She is not breast-feeding, so there are no concerns about foods that might not agree with baby.

Any suggestions for foods that freeze and reheat well? I was going to stay away from soups because the weather was getting warmer, but now we've had a few cold and rainy days, so maybe soups would be good.

I think I will also make a batch of muffins, and maybe a batch of brown rice so that she can have a quick side or base for adding fresh foods to.

Any other ideas?

thanks!

Comments

Alice said…
Things I've put in my own freezer for when baby comes in a couple of weeks:

macaroni cheese
shepherds pie
big batches of bolognaise that I can use for lasagne or just spag bol
beef stew
chicken and bacon stew


Even if not breastfeeding, lots of little cakes and snacks are really lovely!! Scones freeze well and are a nice snack.

Hope this helps!
4:08 AM
Melissa said…
Lasagne or baked ziti, perhaps frozen in two smaller pans instead of one large one.

I second Alice on the snacks--what about hand pies or homemade hot pockets? ourbestbites.com has a recipe I've been wanting to try...
11:09 AM
Kelly said…
I vote for soups. They can be pulled out and allowed to defrost in the fridge the day or so before. Or defrosted fast in a water bath or microwave. Soups with pasta may not be the best bet, tho, because the pasta can become mushy. Peanut stew freezes beautifully as does corn chowders.
12:42 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

Apple Cranberry Stuffed Pork Roast Recipe

By Alissa -
from: Simply Recipes ok, this recipe sounds a little involved... and it is, but just a little. It really wasn't that bad, and the results were super fantastic. I should have taken a picture after I made the first slice. It was definitely an impressive holiday-worthy dish. Check out the original post here for pictures of the whole butterflying process. It really was not difficult. I didn't have a few of the ingredients, so my substitutions are in parentheses. Also, I was thinking you might be able to do this with a boneless turkey breast as well, if you're not a pork eater. Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced (I used a yellow onion) 1 1/2 cups dried apples (packed) (I used 2 Granny Smith apples, chopped) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds (I stirred in a little dijon mustard instead) 1/2 teaspoon ground allspice (I used cinnamon and
Read more