I have a new favorite website:
foodtidings.com It helps organize meals for people in need. Having been the recipient of meals twice, I know how important the food is: it is a sheer relief not to have to worry about shopping, cooking, or cleaning; it is comforting to know that people are thinking of you; it's actually fun to try new and different dishes. For about a year and a half, I've organized meals for my playgroup members and I'm starting to organize meals for my church. While email has made it pretty easy, this website streamlines the whole process by noting allergies, likes/dislike, delivery location and good times, even setting particular dates. People are invited to sign up, note what they are cooking, and the date is saved--no double-booking or repeated foods or extra email! You can even include the recipient so she or he can keep track of meal deliveries. Just as I've been writing this post, three people have signed up for my current meal request and the recipient has checked the invitation and had me amend likes/dislikes. I LOVE this website.
However, the website doesn't offer tips for people who provide meals. I've seen several pages from both moms' clubs and the LDS's Relief Society noting best practices for delivering meals to others, even best recipes. Here are mine:
- Deliver meals in disposable containers. Do not send dishes you want back.
- Label everything with the name of the dish and reheating instructions (you might even note if leftovers freeze).
- Store-bought meals and even take-out/delivery are just fine.
- I try to include a note or card, depending on the reason for the meal.
- Be prepared to drop off the meal without a visit; pack everything in a bag or box.
- If you are invited in for a visit, keep it brief.
- Remember to deliver the meal in time for an early dinner or with enough time to reheat the dish (I usually suggest 3-5 pm as a drop-off window for our group, so that each deliverer doesn't have to make an arrangement with the recipient. And they always know where to drop it off if no one answers the door).
As for recipes, I usually make stuffed shells with spinach, which will feed several adults, reheats quickly, and freezes beautifully; it's also quick to make and popular with children, even if it's kind of predictable and boring. I also include a bag salad and some kind of dessert (usually cookies, often Oreos. Who doesn't like Oreos?). I like to email them the recipe, too, mainly because I'm a recipe junkie and like to share.
Lastly, it is particularly kind if you let the meal recipient know that they need not write a thank-you note. That is the second-best gift you can give.
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Stuffed Shells
1 package manicotti
2-27 oz. jars spaghetti sauce
2 eggs
1-15 oz. container ricotta cheese
4 cups (16 oz) shredded mozzarella cheese, divided
1 cup (4 oz) grate parmesan cheese, divided
¼ cup chopped fresh parsley (1 tablespoon dried)
Cook manicotti according to package directions; drain. Preheat oven to 35O°F. Spray bottom of 15 x 10 x 2 inch glass baking dish with no stick cooking spray. In large bowl, beat eggs; stir in ricotta, 3 cups of the mozzarella, ¾ cup of parmesan, and parsley.
Spread 1 jar of sauce on bottom of baking dish. Fill each cooked manicotti with ricotta mixture. Arrange filled manicotti in baking dish. Top with second jar of sauce and remaining cheese.
Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.
Note: one-10 oz. package frozen chopped spinach, thawed, water squeezed out, may be added to the ricotta mixture. I imagine you could also add browned ground beef to the spaghetti sauce, too.
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UPDATE: Since this post in November 2008, I've explored other meals to bring to people in need. They're all variations on baked pasta, with ease of cooking and reheating key.
9 oz refrigerated low fat cheese
ravioli
24 oz marinara sauce
2-10 oz packages frozen chopped
spinach, defrosted and squeezed ry
1 cup shredded mozzarella
2 tablespoons Parmesan cheese
Preheat oven to 375F. Cook the
ravioli according to package directions, omitting oil and salt if desired.
Spray at 2 quart baking dish with
nonstick spray. Spread half the marinara sauce in the dish. Add half of the
ravioli, then top with half of the spinach and half of the mozzarella. Repeat layering
once. Sprinkle with Parmesan cheese. Cover with foil and bake until bubbly,
about 20 minutes. Uncover and bake until the cheese is melted and slightly
golden, 6-8 minutes longer.
Comfort Classics (7 pts a serving, which is 1/4 of the casserole)
Alternate: Easier
Ravioli Bake
Here it goes:
1. Boil one package of
refrigerated ravioli with two packages of frozen
spinach until ravioli are tender (see their package for
instructions). Drain well in colander.
2. In baking dish sprayed with
non-stick cooking spray, layer marinara sauce (half of 1 jar),
half of ravioli/spinach mixture, and 1 cup mozzarella
cheese. Repeat once.
3. Bake at 375 for 20 minutes
covered, then uncover and bake until cheese melts.
Easier!
Baked Ziti (with
penne!)
1 box whole wheat
penne
1-10 oz. package
frozen chopped spinach
1-27 oz. jar spaghetti sauce
1 egg
appx. 8 oz. container ricotta cheese
2 cups (8 oz) shredded mozzarella cheese, divided
1/2 cup (2 oz) grate parmesan cheese, divided
¼ cup chopped fresh parsley (1 tablespoon dried) or other Italian seasonings
Cook pasta according to package directions, along with frozen spinach (in the
same pot!); drain. Preheat oven to 35O°F. Spray bottom of 15 x 10 x 2 inch
glass baking dish with no stick cooking spray. In large bowl, beat eggs; stir
in ricotta, 1 1/2 cups of the mozzarella, 1/3 cup of parmesan, and seasonings.
Pour hot pasta/spinach mixture into egg-cheese mixture and stir.
Spread 1/2 jar of sauce on bottom of baking dish. Spread pasta mixture into
baking dish. Top with second half of sauce and remaining cheese.
Bake, covered with foil sprayed with cooking spray, until bubbly, about 45
minutes. Uncover and continue until cheese is melted, about 5 minutes. Let
stand 5 minutes before serving.
Note: I imagine you could also add browned ground beef to the spaghetti sauce,
too.
Spaghetti Pie
4 cups cooked
spaghetti (about 1/2 pound uncooked)--I'm using whole wheat
1-10 oz package frozen
chopped broccoli, thaed and squeezed dry
1 cup shredded smoked
mozzarella cheese
1/2 cup part-skim
ricotta cheese
1/4 cup finely grated
Parmesan cheese
1 large egg, beaten
1 teaspoon Italian
seasoning
1 1/2 cups marinara
sauce, warmed in the microwave
chopped parsley leaves
Preheat oven to 350F
and coat 9" springform pan (I'm using a foil pie plate) with nonstick
spray. Stir the spaghetti, broccoli,
cheeses, egg, and Italian seasonings together in large bowl. Scrape in pan and
level the top. Bake 30 minutes or until
golden. Cool about 5 minutes and then remove sides of springform pan. Cut into
6 wedges. Serve with marinara and parsley.
Weight Watchers Eat!
Play! Move!
Alternate: Fettucine Pie
Substitute 1/2 lb cooked fettuccine for spaghetti, add 5 oz of green peas, and chopped ham or bacon. Season generously because this won't be served with a marinara. Bake as usual.