After you’ve had a baby, a surgery, or just going through a tough time, there’s no better feeling than having a friend say “I’m bringing dinner over.” One less thing to worry about, and a happy belly equals a happy heart as far as I’m concerned!
We’re frequent “can we setup a meal train for you?” people here at LIY, so we wanted to share a few of our favorite recipes for doing just that! Easy to make, and great for a family to enjoy! Plus, they can easily be prepared in disposable dishes so there’s no need to return anything afterwards [lookin’ at you crockpots]! While we know pastas are a great casserole type dish to drop off, we’re not going to include many here since those tend to be people’s go-to! Hopefully you can find some new ideas here! Happy cooking!
Hot Chicken Salad Casserole
One of my favorite comfort foods, this hot chicken salad is sure to bring a cozy night to any new mama / family! This recipe makes a good amount and is great leftover – you can eat it plain or serve on top of a croissant as a sandwich! Because this is a heavier dish, I would advise pairing it with some lighter options such as a green salad, fresh fruit, and croissants or garlic bread!
Ingredients
- 1.5 lbs Boneless skinless chicken breast, cooked and shredded [this should equate to around 4 cups]
- 1/2 Cup finely chopped celery
- 1 Tbsp diced onion
- 1 Cup mayonnaise
- 1 10.75 oz can condensed cream of chicken soup
- 1 Tbsp lemon juice
- 1/2 tsp black pepper
- 1/2 Cup slivered almonds
- 1 Cup shredded cheddar cheese
- 1 8 oz can water chestnuts, drained and chopped
- 1 1/2 Cups coarsely crushed potato chips, plain or ruffled
Instructions
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Preheat the oven to 350 degrees and grease a 9×13 casserole dish [ideally disposable so they don't have to return it!]
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Combine all ingredients together except for the salt and potato chips in a large bowl and mix well.
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Add salt to taste [keep it light – around ¼ teaspoon should do you well!]
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Transfer mixture to the greased pan and sprinkle the crushed potato chips on top!
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Bake for 25 minutes and serve warm!
Lasagna
This is my family's lasagna recipe that I've always loved! I love that I can make it for immediate eating or freeze it to eat in the future! I also like to make it into smaller ⅓ disposable pans for drop off, with 1 pan cooked and ready to go, and the other two ready to go in the freezer for future meals!
Ingredients
- 1 lb Italian sausage
- 1 box box lasagna noodles
- 2 Cups mozzarella cheese – shredded
- 1-2 lbs sliced swiss cheese
- 1 large jar pasta sauce
- Fennel seed
- Dried basil
Instructions
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Preheat the oven to 350.
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Boil water and cook the lasagna noodles until soft. [I usually cook 12 to make 4 layers].
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While noodles are cooking, brown sausage in a pan over medium heat.
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Once sausage is brown, mix in pasta sauce and fennel seed over low heat. You can add as much fennel and basil as you like to taste! I probably do about a tablespoon of each!
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Once everything is cooked, put a small layer of the sauce on the bottom of a 9×13 pan.
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Begin layering – 3 noodles, sauce, swiss cheese. Repeat until you’ve used what you have, finishing with mozzarella on top!
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Top with mozzarella cheese.
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If cooking to eat immediately, cover with foil and bake for 45 minutes!
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If freezing or refrigerating for future cooking, cook for about 1 hour when you're ready to enjoy!
The Best Chili
I make this chili regularly! Especially during the colder months, but it’s a great, easy, meal to enjoy year around! To drop off to friends or family, you can transfer it to their crockpot or have it in containers ready to freeze!
Ingredients
- 1 lb Ground Beef (I use ground turkey!)
- 2-3 slices bacon
- 1 can black beans
- 1 can kidney beans
- 1 Tbsp garlic powder
- 1 tsp dried basil
- 1 Tbsp oregano
- 1/2 bell pepper
- 1/2 yellow onion
- 1 can tomatoes with juice
- 1 Cup beef stock
- 1 Cup water
- 1/2 can tomato paste
- 1 tsp black pepper
- 4 Tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 2 tsp cumin
Instructions
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Brown meat in skillet on medium-high, add to crockpot
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In a different pan, cook the bacon until crispy. Crumble and add to crockpot
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Chop Pepper and Onion, Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the crockpot.
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Add in the drained beans, diced tomatoes, tomato paste, beef stock, and water.
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Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over high heat for 2 hours, stirring occasionally. Switch to low heat for another 2 hours or as long as you desire.
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After the first 2 hours, taste, and adjust salt, pepper, and chili powder if needed. The longer the chili simmers, the better it will taste!
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Enjoy!
Recipe Notes
Recipe inspired from bakerita.com
Boobie Bites
If you’re dropping off a gift for a friend who is a new mom and breastfeeding, these are great treats to help boost supply [and taste great!]!. I also love these without the brewers yeast just as an every day snack otherwise!
Ingredients
- 1 Cup old-fashioned oatmeal
- 1/2 Cup peanut butter
- 1/2 Cup ground flaxseed
- 1 Cup shredded coconut
- 1/3 Cup honey
- 1/2 Tbsp Brewer’s Yeast
- 1 tsp vanilla
- 1/2 Cup mini chocolate chips
Instructions
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Combine the dry ingredients first: oatmeal, coconut, chocolate chips, Brewer’s Yeast, and flax seed.
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Add the peanut butter, honey, and vanilla and turn your mixer on low (or stir together).
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Refrigerate mixture for at least one hour.
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Remove from the refrigerator and roll the mixture into small balls.
Tomato Pesto Tortellini
If you want to share some love with a friend, but don’t have time to cook, pick up ingredients for this toss together style meal to drop on the doorstep with the recipe below!
Ingredients
- 32 oz carton Pacific Foods Roasted Red Pepper and Tomato Soup, or other tomato soup
- 7 oz carton Basil Pesto
- 1 pkg refrigerated tortellini pasta
- 1 pkg shredded parmesan cheese
Instructions
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Bring soup to boil.
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Add tortellini and cook for the number of minutes the package suggests.
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Stir in half of the pesto.
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Serve with a sprinkle of parmesan cheese, and a throw together a bag salad to complete the meal!
Pulled BBQ Chicken
This pulled bbq chicken recipe is so simple to throw together in the crockpot, and then it can be moved to disposable containers for immediate eating or frozen for later reheating!
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 Cup BBQ sauce
- 1/4 Cup Italian dressing
- 1/4 Cup brown sugar
- 1 Tbsp Worcestershire sauce
- salt
Instructions
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Season chicken breasts lightly with salt and place in crockpot.
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In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
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Pour over chicken, cover and cook on high for 4 hours.
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Shred with forks and continue to allow it to sit in the sauce for 10 minutes
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Serve on buns, over a salad, with rice or alone!
Founder and creator of LIY, Erin turned her dream of a hobby blog into a full-time career which she now runs alongside the LIY team! When not in front of her computer screen [with a La Croix or wine in hand] or in front of a mirror taking mirror selfies, you can find Erin spending time on the water, cuddled up with her two pups and husband most likely watching the latest Shark Tank episode, or getting lost in an easy beach read.
