Also...Banana nut bread for dessert.

Meat loaf "muffins, " cooked -- family can decide how many to take out and reheat as they want or need them. With a salad and bread.

I think this is the recipe I have...
http://www.myrecipes.com/recipe/diner-meat-loaf-muffins-10000001160601/

I think it's important to bring food in containers that the family does not have to wash or return. The last thing a family with a crisis (or new child) needs to be doing is figuring how to get everyone's casserole dishes back.

Anonymous wrote:dip day - kids are always low on fruit and veggies - a big pile of fruit & veggies with dip. (also keeps for a few days if there are leftovers - or can supplement a "meat" dish that someone dropped off) If you are watching the kids, I'd bring over the fondue pot for fun with cheese.

Try also - bananas with dry nesquick or dry Jello

ditto lasagna if they need to keep it. I have a black bean/corn/ tex mex lasagna that I also make.

Recipe, please??

Anonymous wrote:

Anonymous wrote:I buy restaurant grade soup containers for freezing and freeze a ton of single portion soups, bolognaise lentils, Indian foods, and marinated meats ready for the grill. On the outside I label each one with the calorie count and supply a sheet with the recipes.

I try to focus in on healthy foods.

Here are the containers I use, they are awesome in the freezer and stack nicely:

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Extreme%20Freeze%20Reditainer%2016%20oz.%20Freezeable%20Deli%20Food%20Containers%20w%2F%20Lids%20-%20Pack%20of%2036

can you share your lentil recipe?

Nothing very precise, but GENERALLY this is what I do:

-Dice onion and sautee until soft and brown. Throw in 1/2 of a diced green pepper.
-Brown spices: Cumin, coriander, cordoram, and curry
-Add about a cup of diced tomatoes and sautee until soft
-Throw in a few 2 or so cups of brown lentils plus a few bay leaves.
-Cover with water, cover with lid, and simmer until almost soft checking for water and adding as needed. Before it is almost done, add chopped up sausage ( I like Chorizo or Andouille and only use one link) if you want to be more healthy, use chicken sausage-Any flavor you like. I also add a few drops of liquid smoke at this step. Cook until lentils are at desired consistency ( I like them pretty soft and mushy).

I REALLY love putting in cayenne pepper at the beginning and making them spicy, but my kids love my lentils and they would not eat them if they were spicy.

Chicken rice soup, a nice loaf of bread, some Saltines.

Anonymous wrote:I buy restaurant grade soup containers for freezing and freeze a ton of single portion soups, bolognaise lentils, Indian foods, and marinated meats ready for the grill. On the outside I label each one with the calorie count and supply a sheet with the recipes.

I try to focus in on healthy foods.

Here are the containers I use, they are awesome in the freezer and stack nicely:

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Extreme%20Freeze%20Reditainer%2016%20oz.%20Freezeable%20Deli%20Food%20Containers%20w%2F%20Lids%20-%20Pack%20of%2036

can you share your lentil recipe?

I buy restaurant grade soup containers for freezing and freeze a ton of single portion soups, bolognaise lentils, Indian foods, and marinated meats ready for the grill. On the outside I label each one with the calorie count and supply a sheet with the recipes.

I try to focus in on healthy foods.

Here are the containers I use, they are awesome in the freezer and stack nicely:

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Extreme%20Freeze%20Reditainer%2016%20oz.%20Freezeable%20Deli%20Food%20Containers%20w%2F%20Lids%20-%20Pack%20of%2036

a ham, leftovers can be used for sandwhiches or frozen