Everything I Made for a Postpartum Mom (part 2)

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As much as I love cooking, I still remember how overwhelming those early postpartum days felt. Even figuring out what to eat can seem like one more thing on an already endless to-do list.

So whenever a friend welcomes a new little one, I like to drop off a meal care package with a few homemade favorites they can enjoy over the next few days. It’s a small way of saying, I’m thinking of you.

Here’s everything I made for my sweet friend after she welcomed her third baby into the world. 🥰

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

For the Chicken Marinade

• 2 lbs boneless skinless chicken thighs trimmed

• 3 tablespoons olive oil

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste to taste

• 2 limes juiced

For the Fajita Vegetables

• 3 bell peppers assorted colors, sliced

• 1 large red onion thinly sliced

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and black pepper to taste

For Serving

• Flour or corn tortillas

• Optional toppings: Salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and lime juice.

3. Add the trimmed chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or refrigerate for a few hours if time allows.

4. In a separate bowl, toss the sliced bell peppers and red onion with olive oil, ground cumin, chili powder, salt, and black pepper.

5. Arrange the marinated chicken thighs on one side of the sheet pan.

6. Place the seasoned bell peppers and onions on the other side.

7. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through.

8. Once cooked, remove from the oven.

9. Warm the tortillas in the oven for the last 2-3 minutes of cooking.

10. Serve the sheet pan chicken fajitas on warm tortillas topped with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and lime wedges.

Freezing Instructions:

• Add the chicken and marinade to a freezer-safe bag or container and freeze for up to 3 months.

• In a separate freezer bag, combine the sliced bell peppers, onion, olive oil, cumin, chili powder, salt, and pepper.

• Freeze both bags together. Thaw overnight in the refrigerator before cooking, then arrange everything on a sheet pan and bake as directed.

Sides:

I wanted this to feel like a complete, ready-to-eat meal so they wouldn’t have to make a grocery store run. Along with the main dish, I packed fresh pico de gallo, homemade guacamole, shredded cheese, and tortillas so they had everything they needed for an easy taco night.

Pico de Gallo:

• 2 Roma tomatoes, diced

• 1/4 cup red onion, diced

• 1 jalapeño, diced

• 2 cloves garlic, minced

• Juice of 1/2 lime

• 1/4–1/2 cup chopped cilantro

• Salt and pepper, to taste

Mix everything together and let it sit for 10–15 minutes so the flavors can meld.

Guacamole:

• 2 ripe avocados

• 4 tablespoons prepared pico de gallo

• 1 tablespoon sour cream

• Salt, to taste

Mash the avocados with the pico de gallo, sour cream, and a pinch of salt until creamy. Taste and adjust the seasoning as needed.

Serves: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

• 1 cup sun-dried tomatoes in oil

• 2 tablespoons oil from sun-dried tomatoes

• 1 white onion minced

• 2 cloves garlic minced

• 1/3 cup dry white wine

• 28 ounces San Marzano tomatoes from a can

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese grated

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• Fresh basil leaves for garnish (optional)

• Croutons or toasted bread for serving (optional)

1. In a large dutch oven or pot, heat the oil from the sun-dried tomatoes over medium heat. Add the chopped onions and minced garlic.

2. Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.

3. Add the sun-dried tomatoes to the pot and cook for an additional 2-3 minutes, stirring occasionally.

4. Pour the white wine into the pot, using a wooden spoon to scrape any flavorful bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.

5. Pour in the can of crushed tomatoes and the vegetable or chicken broth. Stir to combine.

6. Add the dried basil, dried oregano, salt, and black pepper. Stir well.

7. Bring the mixture to a gentle simmer then cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

8. Stir in the heavy cream and grated Parmesan cheese, allowing them to melt into the soup.

9. Using an immersion blender or a regular blender (in batches if necessary), carefully blend the soup until it’s smooth and creamy.

10. Return the blended soup to the pot if you used a regular blender.

11. Taste the soup and adjust the seasoning with salt and black pepper if needed.

12. Ladle the creamy sun-dried tomato soup into bowls. Then garnish with a drizzle of heavy cream, sun-dried tomato oil, and fresh basil leaves if desired then serve with croutons or toasted bread on the side.

Sides:

I also baked a fresh loaf of sourdough sandwich bread and tucked in a package of sliced cheese so they could make grilled cheese sandwiches to go with the soup. It felt like the perfect cozy pairing and made the meal feel just a little more complete.

Serves: 6

Prep Time: 20 minutes

Cook Time: 0 minutes

For the Dressing:

• ½ cup olive oil

• 2 tbsp lemon juice

• 2 tbsp white wine vinegar

• 2 tbsp Worcestershire sauce

• 3 cloves garlic, minced

• 1 tsp dried oregano

• Salt and pepper, to taste

For the Salad:

• 1 can (15 oz) cannellini beans, rinsed & drained

• 1 can (15 oz) chickpeas, rinsed & drained

• 1 can (15 oz) black beans, rinsed & drained

• ½ lb lean ham, diced or julienned

• ⅓ lb Swiss cheese, diced or julienned

• 10 oz cherry tomatoes, halved

• 5 oz green olives, sliced

• ½ red onion, thinly sliced

• 2 oz Parmesan, grated

1. Whisk together olive oil, lemon juice, vinegar, Worcestershire, garlic, oregano, salt, and pepper. Set aside.

2. Rinse and drain beans well, then add to a large salad bowl.

3. Mix in ham and Swiss cheese.

4. Stir in tomatoes, olives, and red onion.

5. Drizzle with dressing and toss to coat. Finish with Parmesan before serving.

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!

• Sticky Caramelized Pork Bowls with Coconut Rice

• Creamy Brown Butter Garlic Shrimp Orecchiette

• Slow Cooker Chipotle Chicken Cheesesteaks

• Creamy Street Corn Shrimp Skillet

As always, if you have any questions as you’re cooking, please don’t hesitate to reach out!

Until next time,

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