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ideas for family meal to deliver?
Old 10-14-2019, 04:52 PM
  #1

My son has been ill for many months. His family appreciates the meals that we bring to them. Lasagna and chicken pie were big hits last week and now we're trying to think of a different meal for this week? Any suggestions for a meal that easy to transport (90miles) for a middle schooler and three adults? TIA


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Meat loaf
Old 10-14-2019, 04:57 PM
  #2

Meatloaf and baked potatoes.
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Old 10-14-2019, 04:57 PM
  #3

Chili
Sloppy joes
Shredded chicken
Fried rice
Spanish rice with chicken
Meatloaf
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Old 10-14-2019, 05:02 PM
  #4

I’m so sorry about your son, Renea. Have you written about him before? I’ll be thinking of him.

I like casseroles for travel and easy reheating. Lasagne is my first choice, followed by pasta bake (ziti, sauce, mini-meatballs, Parmesan on top) and tamale pie and/or tortilla casserole. Some families like a good chili.
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Old 10-14-2019, 05:08 PM
  #5

My go to is Cheesy Chicken Broccoli and Rice casserole. Easy to make and transport.
I also like this one. It’s easy and tasty.
https://pin.it/3xyggufhjm7zwt


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Easy Yummy Dinners
Old 10-14-2019, 05:12 PM
  #6

Chicken Spaghetti and layered salad
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Old 10-14-2019, 05:13 PM
  #7

I made this over the summer. I liked it. Not too spicy.
https://www.budgetbytes.com/chorizo-...otato-skillet/

Good and easy if they are adventurous. Basil chicken Curry

Mongolian Beef Slo cooker - would be good to put ingredients together and let them put in crock pot.

General Tsao's Chicken

Chicken Enchilada Casserole

Chicken Burrito Bowl

Fattening but delish Buffalo Chicken pasta
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Old 10-14-2019, 05:16 PM
  #8

Meatballs and sauce. Can be used as sandwich filling or with pasta.

Pulled pork

Hearty soups or stews.
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Old 10-14-2019, 05:20 PM
  #9

Techgrad, that sounds delicious! Thanks. I want it right now.
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Old 10-14-2019, 05:23 PM
  #10

I usually give a basket filled with baked goods for dessert and then a collection of gift cards for different restaurants in the area. I'm sorry your son has been ill Renea. This must be stressful for you and the family.


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Old 10-14-2019, 06:24 PM
  #11

Roasted stuffed chicken with apples

I'm so sorry to hear about your son.
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Old 10-14-2019, 07:02 PM
  #12

Tacos - just put all of the fixings in different bowls. People can make tacos or taco salad.
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Old 10-14-2019, 11:07 PM
  #13

Check out the website Emilybites.com. I have enjoyed everything I’ve made from the site. They have a lot of healthy comfort foods. Some of their casseroles, among other things, would suit for travel.
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Chicken Noodle Casserole
Old 10-15-2019, 10:33 AM
  #14

Chicken Noodle Casserole

1 box bowtie pasta
1 ½ T. each butter and flour
1 ½ cups half and half
1 14 oz. can ready-to-serve chicken broth
2 8 oz. pkgs. cream cheese cut into pieces
6 cups cooked, chopped chicken (I buy chicken that is already cooked and cut up.)
1 tsp. each salt and pepper
1 2 ½ oz. can sliced ripe olives, drained (I do not use this.)
1 2 ½ oz. can sliced mushrooms, drained (I use fresh…about 1½ cups.)
1 2 oz. jar diced pimientos (I do not use this.)
2 T. dry bread crumbs (I use more than this. I like the top to be crunchy.)
vegetable cooking spray

1. Preheat oven to 350 degrees.
2. Boil pasta and drain.
3. Melt butter in large saucepan over low heat. (I use the same pan I used to boil the pasta.) Add flour and stir until smooth. Cook one minute, stirring constantly.
4. Gradually add half and half and broth. Cook over medium heat, stirring constantly, until slightly thickened (about five to ten minutes). Remove from heat.
5. Add cream cheese, stirring until melted.
6. Stir in chicken, salt, pepper, and mushrooms. If using the olive and pimientos, add these too. Add pasta.
7. Place in lightly sprayed 13 x 9 x 2 inch baking dish. Top with bread crumbs (I use more than asked for) and coat with cooking spray.
8. Cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 15 minutes. Yield: 8 servings.
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Beef Stroganoff
Old 10-15-2019, 10:35 AM
  #15

Beef Stroganoff (four servings)

2 T. vegetable oil
1 pound beef sirloin, cut into 2” x 1/8” strips
salt and pepper
6 T. butter
12 oz. button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 T. tomato paste
2 T. all-purpose flour
2 C. beef broth, low-sodium or homemade
¼ c. sour cream
2 t. Dijon mustard
2 t. freshly squeezed lemon juice
1 T. chopped flat-leaf parsley leaves
pasta (I used no-yolks noodles, but you could use mashed potatoes or rice.)

1. Preheat a large skillet over medium heat three to four minutes. Raise the heat to high and heal 1 T. oil. Season half the beef with salt and pepper, add to skillet, arranging in a single layer, and saute, without stirring, until well-browned and still pinkish inside about one to two minutes. (It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
2. Return the skillet to medium-high heat. Melt 2 T. of the butter and, when foaming begins to subside, add the mushrooms and cook stirring occasionally, until well-browned, about seven minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
3. Heat 4 T. butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about five minutes. Add the tomato paste and cook, stirring, until lightly browned, and one minute more. Pour in the flour and cook, stirring about one minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice, and season with pepper to taste. Set the sauce aside covered.
4. Bring a large pot of water to a boil. Salt. Cook noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with butter and season with pepper to taste. Divide among four plates. Top with stroganoff.
5. Add the beef and any juices, mushrooms, and parsley to the sauce. Reheat over medium heat until just hot. Do not boil. Serve immediately.
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Creamy Hash Brown Potatoes
Old 10-15-2019, 10:36 AM
  #16

Serve with baked chicken (or get a broasted chicken at the grocery store) or ham.

Creamy Hash Brown Potatoes

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees F. Lightly butter a casserole dish. (I use a 9" x 13" baking dish.)
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
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One-Pan Skillet Ravioli
Old 10-15-2019, 10:37 AM
  #17

One-Pan Skillet Ravioli

1 T. olive oil
1 large leak, thinly sliced (I use two medium/three small zucchini,
or two small green zucchini/one small yellow zucchini instead.)
3 cloves garlic, minced
2 14.5 ounce cans no-salt added stewed tomatoes
1 8-ounce can tomato sauce
1 T. snipped fresh rosemary or 1 t. dried rosemary (For dried
rosemary, crush it between your fingers before adding it to the
skillet.)
¼ t. crushed red pepper (optional)
1 9-ounce package refrigerated chicken-filled or cheese-filled ravioli
3 cups baby spinach - washed (IMO-2 cups is enough.)
1 cup shredded mozzarella cheese

In an extra large skillet, heat oil over medium heat. Add leek/zucchini and garlic. Cook for 5 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, rosemary, and crushed red pepper. Bring to boiling. Stir in ravioli and reduce heat. Cover and simmer for 10 minutes.

Stir in spinach. Cover and cook three to four minutes more or until the ravioli is tender. Top with cheese. Makes 4 (1½ cup) servings.
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Old 10-15-2019, 02:05 PM
  #18

I often like to do a breakfast casserole because people don't do those often, and breakfast for dinner can be a treat sometimes.
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Old 10-15-2019, 02:16 PM
  #19

I do a stacked enchilada casserole.
Flour tortillas
Green enchilada sauce

Brown 1 lb of ground meat (I like to use chicken) you could also use chicken from a rotisserie chicken.
Add 1 half sliced onions
1 can white beans
Salsa verde

Pour some enchilada sauce in an 8X8 baking dish
Pour some of the sauce in a plate- dip the tortillas into the sauce on plate- both sides
Layer a tortilla
Meat mixture
Pepper jack cheese - grated
Repeat 2 more times
End with topping with the rest of enchilada sauce and more

Bake at 375 to heat through and melt cheese.
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Thank you all so much!
Old 10-15-2019, 05:55 PM
  #20

A big thanks t everyone! I have lots of ideas and even recipies to try now. I thank you and my son's family thanks you as well. You made my life a bit easier.
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Old 10-20-2019, 06:47 PM
  #21

Loved the general tsao chicken!
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Old 10-21-2019, 05:26 AM
  #22

ar719- I need to make that one again soon. It is a good one!
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