One of the best things about being part of such an amazing community is having other families take care of you when your hands are full! Nothing is more helpful than getting families a nice warm dinner on the table. It’s a great gift for families who’ve just had a baby, a house full of sick kiddos, housewarming gift – the list can go on.
Dinner to Doorbells is an amazing local, mom-owned business that provides a family-style meal delivery service specializing in healthy, no prep or minimal prep meals. Their meal offerings are made using fresh ingredients and then frozen and delivered. All you have to do is heat the meal and enjoy! A gift card to Dinner to Doorbells makes the perfect gift. If you’re the type who loves to cook yourself, or you just want to send over 1 meal, Dinner to Doorbells owner, Beth, has provided the perfect recipes for us! Nothing beats a nice hot soup and nutritious salad that even the kids might like. Here’s her infamous fav recipes for you – Would LOVE to see your creations, so be sure to tag @hydeparkmoms and @dinnertodoorbells!
Chicken Noodle Soup – makes 8 servings
3 lbs chicken breast
3 quarts water (or enough to cover chicken)
4 carrots, peeled & diced
3 stalks of celery, diced
1 yellow onion, peeled & diced
5 cloves garlic, peeled & minced
4 tsp salt, divided
2 tsp pepper
1/2 lemon, juiced
12 oz egg noodles
Prepare broth:
Add chicken breast to a large stockpot or dutch oven. Cover with water and add 2 tsp salt. Bring to a boil, then reduce to a simmer and cover for 30-40 minutes or until chicken is fork tender.
Meanwhile, in a large pot or dutch oven, heat 2 tbsp of olive oil. Saute onions for 4-5 minutes or until soft. Add carrots and celery and cook for 3-4 minutes more, stirring occasionally. Add garlic and cook for 1 minute. Season with salt and pepper.
Remove chicken from stockpot and shred using two forks. Add chicken and vegetables back to stockpot. Add lemon juice. Bring to a boil, then simmer for approximately 30 minutes until vegetables are cooked.
Add egg noodles and bring to a boil for 3-4 minutes. Turn off heat. Season with salt and pepper to taste.
Enjoy!
Tortellini Spinach Salad – makes 1 full serving or 2 side servings
5 oz tortellini, cooked and tossed with olive oil
3 oz feta cheese, crumbled
1/4 red onion, sliced
6 artichoke hearts in brine, chopped
6 sun-dried tomatoes, chopped
Spring mix
For dressing:
1/3 cup balsamic vinegar
1/4 cup smooth dijon mustard
1/4 cup canola oil
Salt and pepper to taste
Whisk balsamic vinegar and mustard together. Gradually add oil while whisking to emulsify. Add salt & pepper to taste.
Arrange spring mix on plate. Add red onion, tortellini, artichokes, sundried tomatoes. Sprinkle feta on top. Drizzle with balsamic. Enjoy!
