I will be getting together with the couple and discussing in more detail after the 4rth-- I didnt include any baked goods above but I plan to make muffins, scones and cookies to pepper in with their deliveries. I will also include fruit and some pantry items with each drop off.

That is so sweet of you! I'm sure they'll appreciate it all.

I like one-dish meals, so I recently made a casserole with ziti, spinach, cottage cheese and mushrooms, topped with tomato slices and parm cheese and baked it. It freezes well and is easy to reheat....sort of like a vegetable lasagne but less work!

I love soups -- or rather stoups as they are so thick -- as one dish meals as well be it ham and lentil stew or beef stew or chicken soup that's loaded with stuff.

If they microwave then reheating frozen food is easy. We package ours in individual portions ... plastic containers with labels ... so if we want just one serving we can have it.

I cook things in paper loaf pans rather than foil so that they can go in the microwave.

I find if you add rice or noodles to a soup, they get too mushy and also absorb all of the liquid, so I freeze that part separately.

I actually send my kids a spreadsheet with a list of choices and there is a field with a drop down menu so they vote.

I hate to rain on your parade because it's such a thoughtful idea but do you know if she plans on breastfeeding? My daughter's diet is really limited right now because of how certain things she eats impact the baby's tummy.

Even though they like flavorful you might want to mix in some bland stuff to start until they know if the baby has a cast iron stomach or not.

Soy and dairy sensitivities are not unusual for babies.

I had foot reconstruction surgery about 18 minths ago and prepared a lot of meals in advance. It was a first for me, and most things worked out pretty well. This is the document I created for DH. The first section is organized by protien. Then there’s a section of things I didn’t make, but that DH should be able handle on his own. The third section is the same food as the first section, but it’s organized by ethnicity. I wrote directions directly on the freezer bag or foil. Let me know if you’d like any of the recipes.. There’s not much red meat because I dont eat it!

Freezer Meals:

Directions on packages. Notes are what to buy to finish or complete the meal.

Rotisserie Chicken:
*Chicken pot pie
*Chicken enchiladas - green veggie
*King ranch casserole - green veggie
*Chicken Chili - scallions, white cheddar, tortilla chips

Raw Chicken:
Crockpot Chicken Tortilla Soup - cheese, tortilla chips
*Mongolian Chicken with Broccoli - scallions
Santa Fe Chicken - cream cheese
*Crockpot Butter Chicken - green veggie, lime, 1 cup cream, brown sugar, basmati rice
Crockpot Spicy Peanut Chicken Stew - rice
*Crockpot BBQ Chicken:
*Sliders - slaw, scallions, lemon, slider buns
*Totchos (if enough leftover)- cheese, nacho toppings

Cooked Chicken:
*Chicken Tikka Masala - cream, green beans, basmati rice
*Panang Curry - fresh basil, green beans, jasmine rice
*Japanese Curry, rice

Italian Sausage:
*Pumpkin Sausage Pasta - salad, cream, penne
*Baked Ziti - salad
*Lasagna - salad

Ground Turkey:
*Shepherds Pie
*Mozzarella Patties - salad, Mozzarella
*Korean Beef - scallions, rice
*Enchilada Pie - broccoli
*Chili - scallions, lime, cheese, sour cream
*Chili Potatoes (if enough leftover) - potatoes
*Turkey Enchiladas

Ground Chicken:
*Butter Chicken Meatballs - green beans, cream, basmati basmati rice

Smoked Sausage:
*Lentil Soup and English muffins - cheese for English muffins
*Ertwen Soup and pumpernickel bagels

Beef:
*Crockpot Chili Colorado - cheese, tortillas, baby carrots

Breakfast Sausage:
*Christmas breakfast casserole - cinnamon rolls, fruit salad

Meals Mark can handle. Need to buy in parentheses.
*White People Tacos -Taco Kit in pantry; turkey in freezer (shreds lettuce, tomato, shredded cheese)
*Cavatappi with Sausage Cream Sauce- Pasta & tomatoes in pantry (salad, onion, cream, sausage)
Lasagna Soup - Stock and sauce in pantry (ricotta, mozzarella, sausage)
*Linguine with Italian Sausage Sauce - Pasta & sauce in pantry (salad, sausage)
Linguine and Meatballs - Pasta & sauce in pantry; meatballs in freezer (salad)
*Spinach Ravioli - Freezer
Ravioli Lasagna- Sauce in pantry; ravioli in freezer (salad, mozzarella)
*Meatball Subs - Meatballs in freezer (kale salad, mozzarella, sub rolls)
*Burgers and Fries - Freezer (lettuce, tomato, sliced cheese, buns)
*Chicken Parmesan - Chicken in freezer; sauce and pasta in pantry (salad, mozzarella)
*Easy Paella - Yellow rice and Rotel in pantry; peas in freezer (smoked sausage)
*Tomato Soup & Grilled Cheese - San Marzano Tomatoes and Stock in pantry (Onion, sliced cheese, hearty white bread)

Mexican:
*Turkey enchiladas
*Enchilada pie
*Chicken enchiladas
*Crockpot tortilla soup
*Santa Fe Chicken
*White People Tacos

American
*Chicken pot pie
*BBQ Chicken Sliders/totchos
*Shepherds Pie
*Burgers and Fries

Asian:
*Crockpot butter chicken
*Butter chicken meatballs
*Chicken Tikka Masala
*Panang Chicken Curry
*Korean Beef
*Mongolian Chicken and Broccoli

Italian:
*Lasagna
*Baked ziti
*Mozzarella Patties
*Pumpkin Sausage
Cavatappi with Sausage Cream sauce
Linguine with meatballs
*Spinach ravioli
*Meatball subs
*Chicken Parmigiana

African:

Spicy Peanut Chicken Stew

Soup:
*Dutch Split Pea Soup
*Lentil soup
*Chili
Chicken Chili
Lasagna Soup
Tomato Soup

Christmas:

Breakfast Casserole

I try to avoid using plastic containers to save space in my freezer and my kids prefer it that way too. The only time I use them is if I'm taking a dish to a friend or neighbor.

When I freeze food I keep it simple, first wrapping in Freeze-tite plastic wrap, then a layer of heavy duty aluminum foil and finally using freezer tape to include the date and description. Freeze-tite is 15" which is wider than regular Saran wrap or Stretch-tite and that extra 3" can make a difference. I also have extra-long, heavy alum foil for some items. Most sauces and soups can go in a freezer bag after they've cooled. Freezer tape seems to adhere best to foil when applied before freezing.

I don't own these but if I were still regularly freezing things for my kids I think I would - plastic molds that hold freezer bags (like Ziploc). Once the food is frozen you remove the silicone straps, open the mold and remove the bag. You end up with uniform rectangles with a flat bottom which you can stack or shelve like a book. Available at Wayfair, Target, A-zon, QVC. QVC has a video (Prepology) and they come in 2 different sizes - quart and gallon.

At one time I owned a vacuum sealer but it wasn't fool-proof. Sometimes the seal failed and sealing liquids was tricky. It came with plastic canisters and I thought it would be great to use at our second home to keep things like crackers or coffee fresh. After a few years I gave it away. My brother uses one for his fish and venizon but he has a commercial unit.

That is sooooooooooo thoughtful of you Funky! It will be a GREAT help!

I used to make breakfast burritos for my husband & freeze them, so he had time for breakfast.

*Wheat or flour tortillas, medium size

*Filling: Scrambled eggs(average 3/4 egg per burrito), Cooked & crumbled breakfast sausage(I used a country style labeled hot), canned Las Palmas Green Chile sauce/medium heat, Either white rice or cooked-diced potatoes(well drained) made ahead of time, grated cheddar cheese

I'd lay the tortillas out on the counter, divide everything up, fold both the ends/roll...put in a zip-lock baggie...pressing the air out before I seal it. I used to make 64 at a time!

Wow, Porkandham-- such a great list! Thank you so much!

I did make them a list of things i could think of off the top of my head - i WISH i had thought of a spreadsheet with checkboxes!! I may still do that :) as I am thinking of letting them choose month by month as we will span summer, fall and winter.

LOVE the idea of cardboard containers -- perfect for some of the meals!

Dee, the full list does have some bland items and I will be cooking in monthly batches so I can get feedback on what to avoid for baby/breast feeding. This isnt her first child so she knows what to look for.

I have always written reheating instructions on the package with a sharpie but I like the idea of including the recipe as well which is why i am considering the adhesive pouches.

I was interrupted part way through this message so my apologies if I missed something. I SO appreciate your thoughts and ideas!

Maire-cate, is this what you are talking about? Az has up to 6 cups. I will look for some a little larger. I find ziplocks usually freeze well when flat but I dont have a standalone freezer anymore so these would be great!

Funky - yep! Those would have been handy when I was freezing things for my 3 kids when they had their first jobs and apartments. They had limited freezer space and while they loved having home made food they just didn't have room. I had a separate Sub Zero freezer in my kitchen then and it was easy to pile ziplocks inside. But without that extra freezer I've become more conscious of maximizing space. Plus that was 25 years ago and they'll all in their 40's now and fully capable of feeding themselves. But they still love hand-outs when they come over.

I have used Tupperware-like containers and then removed the food after it was frozen, put it in ziplocks and then returned it to the freezer. - but I still ended up with various shapes and sizes.

And I have to add that you are one fantastic, loving aunt! I would have loved to have a few prepared meals when I brought a baby home. When DH and I married we moved to Philly from our family near Pittsburgh so that eliminated that help. And then when we had our first baby we had just moved into a new home on a new street and only one other family had moved in - the other 12 homes were under construction.

It's wonderful that they live near too.

What a wonderful and generous gift, Funky.

That is a good idea to offer some bland meals. Oddly, I could not eat anything containing tomato sauce when I was breast feeding my third. It never caused any issues with my first two.

I am pretty comfortable with new dishes and tracking down recipes-- but would love tried and true recipes your family loves for the following:

• Korean Beef
• Mongolian Chicken & Broccoli
• Spanakopita
• Thai Lettuce Wraps
• Anything else you'd love to share :)

My Korean Beef is like this one, but I don't think this is the site where I first found it. It’s not “real” Korean Beef. I make it with ground turkey instead of beef. I use 1/3 cup each of brown sugar and soy sauce and more fresh ginger. And I’m generous with the red pepper flakes. I’m not sure this one is special enough to give to someone else. It was one of those uber quick meals when my kids were little. I had some turkey in fridge when I was meal prepping for sugery and decided to give it a whirl. I cooked according to the recipe except for the scallions, cooled, and froze in a freezer bag. DH reheated in the microwave (I think.) and served over rice with fresh sliced scallions.

Link: https://www.the-girl-who-ate-everything.com/cheater-korean-beef/

When DD had the twins, she loved this. There is something about it that is good for lactation (oats? I can’t remember). It freezes well. It can be cooked from frozen, if necessary.

ONCE UPON A CHEF

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

YIELD 6

INGREDIENTS

2 cups old-fashioned rolled oats

(not instant)

3/4 cup light brown sugar

1 cup walnuts or pecans, divided (optional)

1/2 cup raisins

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

2 large eggs

2 cups milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted.

2 tart yet sweet baking apples, peeled and cut into 1/2-inch chunks (about 2 cups)

INSTRUCTIONS

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly.
   Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room

NOTES: I have omitted the apples and raisins and used blueberries.

I happened upon a bakeware outlet sale. They had small oval freezer-to-oven-to-table baking dishes (10x7x2) on sale. I bought 8 or 10. I thought having a nice dish would increase eye appeal.

If your niece is going to be breast-feeding, consider some ”one-handed” meals. I made several varieties of hand-pies for DD. When I described them to a friend, she likened them to empanadas. I’ve looked back through my recipe app and all I can find is one for a chicken-pot-pie hand-pie and it says ”untested” in the comments.

Probably the best received were these sandwiches: https://www.thepioneerwoman.com/food-cooking/recipes/a11056/hot-roast-beef-sandwiches/ You can wrap them in parchment paper and then in foil. Take off the foil and zap.

When I made this as a freezer meal. I put the cut chicken in one bag, the sauce in another, and the broccoli in a third. Highly recommend blanching the broccoli and cooling before freezing. I didn’t do this, and the broccoli wasn’t very appetizing. (We trashed it, and DH picked up more at the store.) Since it’s partially cooked, you may want to reduce the cooking time by a bit. Scallions won’t freeze well so those were bought fresh.

Mongolian Chicken with Broccoli

1-2 lbs chicken breast, cut into bite sized pieces

1 T minced fresh garlic

2-3 broccoli crowns, cut into florets

2 bunches of scallions, cut into 2 inch pieces, white and green parts kept separate

2-3 teaspoons minced fresh ginger

Sauce:

1/2 cup brown sugar

1 1/2 Tablespoons cornstarch

1/2 cup soy sauce

1/2 cup water

3 T hoisin sauce

1 t dark sesame oil

Fresh ground black pepper

1-2 t red pepper flakes

Whisk together brown sugar and cornstarch. Add the rest of the sauce ingredients and stir to combine.

Sauté the chicken until just barely cooked through. Add garlic and ginger and sauté one minute. Add sauce and reduce heat to low.

Add broccoli and cook for 3 minutes. Add white parts of scallions and cook for 3 minutes. Add green parts of scallions and cook for two minutes.

Serve over hot cooked rice.

I’ve never been to PF Changs, but I make a cooycat version of their lettuce wraps. I can’t find the site I usually use, but this should work. There are lot of versions of this on the web.

https://life-in-the-lofthouse.com/pf-changs-chicken-lettuce-wraps/

I do not think of this a freezer meal because only the turkey can be frozen, and it relies heavily on multiple components that must be fresh and must be prepped, but here is our go to:

Thai Turkey Lettuce Wraps

Whisk together this sauce:

3T oil ( another T of oil goes in the frying pan) canola or avocado or very light olive oil

4T soy sauce (I use reduced sodium)

3T rice vinegar

3T brown sugar

Fry until brown

1 lb ground turkey

In 1 T oil

...then add ¼ c sauce of the sauce from above

Garnish with:

Large soft lettuce leaves eg bibb or boston

Diced cuke

Julienned carrot

Chopped Peanuts

Chiffonaded Mint

extra sauce

Serve w

Basmati Rice or rice PilafFry until brown, then add ¼ c sauce of the sauce (below):

As far as Korean Beef, that can be nearly anything if you start w thin flank steak barely cooked, and use a marinade/sauce with brown sugar, oil, something acid, soy and ginger.

Last week I used this for the beef skewers I served with peanut satay sauce

Marinade:...because of citrus, do not marinate more than 4 hours)

1/4 cup peanut oil

1/4 cup soy sauce

2 tablespoons fish sauce (Worcestershire)

1/4 cup brown sugar

2 tablespoons lime juice

4 cloves garlic , minced

1 thumb ginger , minced

The chicken satay was marinaded in this but it could also be done w beef:

¼ cup soy sauce

¼ cup vegetable oil

¼ cup (packed) dark brown sugar

3 tablespoons ketchup

2 cloves garlic, minced

1 teaspoon ground turmeric

½ teaspoon ground coriander

I love this Spanokopita because I think the spirals are so nice:

Spanokopita:

https://wgntv.com/morning-news/deancooks/dean-shares-recipe-for-greek-spanakopita-roll/

https://cookwhatyoulove.com/spanakopita-rolls/

INGREDIENTS

8+1 tablespoons unsalted butter (1 stick+)

2 medium leeks white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 cups)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ cup chopped fresh parsley leaves

½ cup chopped fresh dill

½ cup freshly grated Kefelotyri or Parmesan cheese

2 teaspoons lemon zest, plus 2 teaspoons juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten +1 for brushing top

~8 ounces sheep’s-milk feta in brine, drained and crumbled

Phyllo dough of any size, laid flat on a sheet pan and loosely covered with a towel.

Note: I bought Athenos Dough, Phyllo, which is 40 9x14 sheets. I made 6 servings (large) by using 4 sheets and about ¾ c of filling for each

PREPARATION

1. In a large pan, melt 3 tablespoons butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

2. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool

3. In a large bowl, combine the parsley, dill, kefelotyi/parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 cup at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture.

4. Stir to combine, and season to taste with salt and pepper.

5. Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact into the leek-garlic mixture. Combine egg/feta/leek mixture with the dill/parsley mixture.

6. Defrost the phyllo crust and unfold on a flat surface keeping it covered with a moist towel until you’re ready to assemble. Place parchment paper on a medium sheet pan or large rectangular baking pan or lightly oil without parchment.

7. Completely brush 4 sheets of phyllo with melted on a work surface; each sheet on top of each other.

8. Spread 3/4c~ combined filling mixture evenly on top, leaving room around the edges, folding in the short sides. Carefully roll. Lift onto the prepared pan.

9. Brush melted butter on the top of the phyllo cylinder. Score the cylinder into 2 inch pieces. Brush w egg and sprinkle w sesame seeds

10. Bake a 325 for 25 minutes or until golden brown. Makes 6

The spanakopita can be served warm or at room temperature.

I will add this, which I have posted about before. It is relatively healthy but still 100% satisfying, a meal in itself and freezes very well. But it is a lot of work to make. All of my kids, even the one who is not a big veggie fan, love this dish,

https://www.wellplated.com/spaghetti-squash-lasagna/

Wow! So many great recipes -- thank you all!

Yeah, I wont be able to freeze all meals but fresh meals will be scattered across the weeks. Thai Lettuce Wraps would definitely be one of those-- I thought I could freeze the meat but now that I read the recipe, cooking the meat would take minutes so it goes into the fresh category.

I will check with them on Spaghetti Squash Lasagna- it seems like something they would like. @mtnrdredux_gw .. the author says she doesnt recommend freezing -- do you have any special tricks to make it freeze well? Or any thawing/reheating tricks to deal with the mushiness and wateriness the author mentions? FWIW I freeze stuff they say you shouldnt without issue so this could go in the same bucket.

Probably because they serve it in the squash? I do not. Let me look at my Google Doc version on the recipe. Whenever I make something I like I save it as a Google Doc and edit over time.

OK, I found my notes on this. I make it a 9x13 pan and, after it cools I put it in the freezer. When it is firm but not rock hard, I cut it into portions and put each in a freezer bag. But as far as making it, I follow the recipe. I do drain and press dry the frozen spinach.

Korean beef

This ^ slow cooked Korean beef is a family favorite. I do not serve it as a taco. I usually serve it with rice and roasted green beans. I love that the meat doesnt need browning, and the slow cooker does the work. It freezes well.

Korean beef is always thinly sliced and grilled or stir fried, but that's an interesting fusion idea to use the slow cooker!

Rachel Ray's Stuffed Cabbage Stoup is tasty and freezes well. I cook the rice separately.

https://www.foodnetwork.com/recipes/rachael-ray/stuffed-cabbage-stoup-recipe-1946923

Reminds me - Stuffed peppers?

Yes.. both stuffed cabbage soup and stuffed peppers are on the list! Thank you!

In fairness, they said that everything on my very long list sounded great but I only noted the ones they specifically called out with enthusiasm. My only limitations thus far is that nephew likes mushroom flavor but he doesnt like and will pick out actual mushrooms. Niece LOVES mushrooms and specifically requested my mushroom wild rice soup which she has had before. No worries-- there will be other soups for nephew to enjoy!

The only other note was that niece prefers sausage with pasta rather than meatballs.

I will definitely make sausage and peppers which I find so adaptable-- it can be used in sandwiches, over rice, in pasta or, my favorite, with eggs.

Last minute packaging shift ..

I bought a "large" (the largest) Stasher silicone storage bag -- I should have read the dimensions. It is not going to be all that useful for meal deliveries ..

but it IS big enough to hold a pack of nautical striped napkins (barely!) and a personal note that can be easily read through the silicone. I wrapped a caspari navy/reverse to green ribbon off center so the note was visible ..

6 Months of Meal Support

• Fresh meals ready to go!
• Frozen meals ready to defrost!
• Instacart deliveries as needed!
• Occasional treats to delight!

From my kitchen and my heart ❤️

Love always,

Aunt Funky

Wish I was more creative today .. but I am happy enough. I may still insert the biogradable fork/knife but I am not sure it is needed. BTW they already know I will be making meals. In fact, we are getting together next weekend to flesh out some details and preferences.

Awww love the note!

It isnt as cute as yours -- but she will love the Stasher.

I added the burp cloth in with the other fabric items to go in this--- if it arrives. It is going to be close. If not, they are all wrapped with a ribbon only

No it sounds perfect! the note is important. love the tote

I wish instead of just 👍 we could do ❣️ for your note. So cute and sweet!

Aww you guys are so sweet -- I really felt like the note was a bit lame.

I am home-- it was a very fun time but soooo hot! I am so glad I wore the new dress. It is lined with cotton but still very cool and comfortable!