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One of the best things I did before having Ruby was stock our freezer with meals. Everyone tells you to do it, but I didn’t fully understand why until she was here. In those first few weeks, there was barely enough time to think about what we were going to eat - let alone cook it.
Not everyone enjoys cooking or has the time (or energy) to prep meals before baby arrives, though. So whenever a friend has a new baby, I love putting together a little meal care package. It’s one less thing for them to think about during those exhausting, beautiful newborn days.
We recently welcomed a new baby to our friend group, and here’s everything I made for my postpartum friend:
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 8 hours (on low)
3-4 lb chuck roast, cut into 3-4 large pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 tablespoon olive oil
2 cups salsa verde (about two 16 oz jars)
1 (4 oz) can diced green chiles
1 small white onion, sliced
5 cloves garlic, minced
Juice of 1 lime
½ cup chicken broth
Pat the chuck roast dry and season all over with the salt, pepper, garlic powder, onion powder, and cumin.
Heat the olive oil in a large skillet over medium-high heat. Sear the pieces of roast for 3-4 minutes per side until browned. (This step adds extra flavor but can be skipped if you’re short on time.)
Place the sliced onion and garlic in the bottom of a slow cooker. Add the roast on top.
Pour over the salsa verde, green chiles, chicken broth, and lime juice.
Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the beef easily shreds with two forks.
Remove the roast, shred it, then return it to the slow cooker and stir it into the juices. Let it sit for another 10-15 minutes before serving.
Freezing Instructions:
Allow the shredded beef to cool completely, then transfer it to freezer-safe containers or freezer bags along with some of the cooking juices to keep it moist. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in a saucepan over medium-low heat or in the microwave until heated through. If needed, add a splash of chicken broth to loosen the sauce.
Serving Instructions:
I also packed flour tortillas, shredded Mexican cheese, and fresh pico de gallo so they’d have everything they needed for taco night!
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Two 6.5oz cans minced clams
7 oz. Pork Chorizo
1 medium onion finely chopped
2 celery stalks finely chopped
1 lb bag of Petite Gold Potatoes diced
3 tablespoons olive oil
1 teaspoon paprika
2 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
2 cups whole milk
1 cup heavy cream
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
Salt and black pepper to taste
Fresh parsley Chopped (Optional, for garnish)
Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, combine diced potatoes, olive oil, paprika, salt and pepper to taste. Mix well to combine.
Spread potatoes evenly onto parchment paper and bake for 20-25 minutes until golden brown and crisp.
Open the cans of clams and drain them, reserving the juice.
In a large soup pot, cook the chorizo over medium heat until it’s crispy and browned.
Remove the chorizo from the pot and place it on a paper towel to drain. Leave a small amount of grease in the pot for flavor.
In the same pot with the chorizo grease, add the finely chopped onion and celery. If needed, add in a tablespoon of olive oil.
Sauté for about 5 minutes until the vegetables are softened.
Pour in the chicken broth and add the reserved clam juice.
Add the bay leaf and dried thyme.
Bring the mixture to a boil and then reduce the heat to a simmer.
While that’s simmering, in a separate saucepan, melt the unsalted butter over medium heat.
Stir in the all-purpose flour to create a roux. Cook for a few minutes until it’s lightly golden in color.
Gradually add the whole milk and heavy cream to the roux, stirring continuously to avoid lumps.
Continue cooking and stirring until the mixture thickens, which should take about 5-7 minutes.
Add the chopped clams to the soup pot along with the roasted potatoes and stir.
Pour the creamy mixture from the saucepan into the pot and stir well to combine.
Season with salt and black pepper to taste.
Gently heat the chowder over low heat until it’s heated through, but do not boil.
Ladle the clam chowder into bowls, garnish with crispy chorizo, and chopped fresh parsley (if desired).
Serve with oyster crackers or crusty bread.
Serves: 12 balls
Prep Time: 15 minutes
Cook Time: 0 minutes
1½ cups pitted Medjool dates (about 12-14 large dates)
1 cup old-fashioned rolled oats
½ cup natural creamy peanut butter
¼ cup ground flaxseed
2 tablespoons chia seeds
1 teaspoon vanilla extract
½ teaspoon cinnamon
Pinch of kosher salt
If your dates are dry, soak them in warm water for 5-10 minutes. Drain well and pat dry.
Add the dates, oats, peanut butter, flaxseed, chia seeds, vanilla, cinnamon, and salt to the bowl of a food processor.
Process for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is sticky and mostly smooth.
Add the mini chocolate chips and pulse a few times just until they’re evenly incorporated.
Scoop about 1½ tablespoons of the mixture and roll into balls. If the mixture feels sticky, lightly dampen your hands with water.
Place the energy balls on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes to firm up before serving.
This is my go-to recipe for sourdough sandwich bread! Once it cools, I slice the loaf and store it in gallon-size freezer bags so we always have fresh sourdough on hand. Just pull out a few slices whenever you need them - they thaw in minutes and are perfect for sandwiches or toast.
If you just read through all of this and thought, "Okay… that's a lot," I promise you don't have to do it all. Pick one or two things to bring, send a grocery delivery, or even an Uber Eats gift card. The goal isn't to do the most - it's simply to show up. New moms can use all the support they can get, and I promise any thoughtful gesture will be appreciated.
Oh, and if you're looking for some easy weeknight dinner inspiration, here are a few meals our family has been loving lately!
As always, if you have any questions as you’re cooking, please don’t hesitate to reach out!
Until next time,
*some of the links included may be affiliate/commission links.
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