Surprisingly, even though I hate to cook, I really enjoy preparing meals for new moms. Perhaps it goes along with my love language of giving gifts, and is different from the monotony of preparing daily meals. I also love to get a chance to visit with the moms (if they’re up for it) and encourage them. I remember how lonely I was after Savannah’s birth, and I really hope to make a difference in someone else’s loneliness.
On Sunday, I made a meal for a new mom at our church. I thought I’d share what I made – this is one of a couple meals I rotate through depending on my mood. Warning: lots of food pictures. Cuz I felt like it. (Don’t worry, I’m not about to turn this into a food blog. ;-))
The menu for this meal (recipes at the end):
- Rotisserie chicken
- Garlic Green Beans
- Roasted Rosemary-Onion Potatoes
- Chicago rolls
- Fresh strawberries (for dessert!)
I like to pick up a rotisserie chicken on my way to deliver the meal. I pair it with two sides, a bread, and dessert.
For one of the sides, I decided to make green beans. I first had to cut all the ends off.
Then I cooked them by steaming them on the stove.
When they were cooked, I mixed in all the ingredients and cooked everything for a few more minutes. I mixed in olive oil, garlic powder, seasoned salt, lemon juice, pepper, and slivered almonds. You can also add a dash of crushed red pepper, but this family specifically asked for no spicy foods due to some health issues, so I left those out.
The green beans, ready for delivery! I always send the food in disposable containers that I don’t mind not getting back. This is just easier for everyone.
The ingredients for the roasted rosemary-onion potatoes: potatoes, finely-chopped onion (I actually used a shallot since that’s what I had on hand), olive oil, rosemary, thyme, salt, and pepper.
I used my Pampered Chef food chopper to chop up the shallot. I love not having to cut these with a knife.
I coated the potatoes with the shallot, spices, and olive oil, and put in the oven. And apparently I didn’t take a picture of it after it was cooked, but it looked yummy. :-)
Then Caroline decided she was hungry. :-)
For dessert: fresh strawberries! They were on sale and looked delicious. I sliced them and sprinkled a little bit of sugar on them.
Yum! They looked delicious.
Here is the meal, ready to go! Chicken, green beans, potatoes, bread, and strawberries. Sometimes I will be more ambitious and make cookies or something for dessert. Once Paul made french bread, because he likes to make bread but usually doesn’t have time. I really enjoy putting these meals together. This one is particularly good if you need to come up with a meal that is dairy-free (aside from the chicken – you’ll have to double check that). In the past, I’ve also done sides of homemade macaroni and cheese and carrots. Okay, now I’m getting hungry!
3 cups green beans
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon lemon juice
1/4 teaspoon pepper
Dash crushed red pepper flakes (optional)
2 tablespoons slivered almonds
1. Cook and drain green beans as directed on bag for stove-top directions.
2. Stir in remaining ingredients except almonds. Cook over low heat 1 to 2 minutes or until hot. Sprinkle with almonds.
Roasted Rosemary-Onion Potatoes
4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive oil
2 teaspoons dried rosemary (or 2 tablespoons chopped fresh rosemary leaves)
1/4 teaspoon dried thyme (or 1 teaspoon chopped fresh thyme leaves)
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat oven to 450ºF. Cut potatoes into 1-inch chunks.
2. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in greased jelly roll pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.