4 Easy Condolence Recipes + Printable Meal Cards
Food is not only a necessity, but it also brings comfort to our friends and loved ones who are recovering. Whether it’s a food train, helping with the reception, or an individual effort to contribute, food is a deeply meaningful and integral part of the community’s effort to aid those in distress.
“What we really want to do, intend to do, is to deliver a dish that is wholesome, satisfying and, most of all, enjoyable. Something that will be truly appreciated and do what we mean it to – provide comfort, show kindness and hopefully bring some joy.” – Perre Coleman Magness, The Southern Sympathy Cookbook
Here are simple ways to be prepared for meal deliveries when families fall on hard times:
- Choose a few favorite recipes that can be made quickly ( here are some meal train recipe ideas )
- Keep extra ingredients on hand, including disposable pans
- If you’re already making one, then make two and freeze the extra
- Print ingredient cards with space for a handwritten note that you can attach to the meal
“Because I love food gifting, it’s become kind of second nature for me to make an extra casserole and freeze it, or double my batch and send on the extras. I don’t like to wait until something tragic has happened, I send food out all year round.” – Kristina
Cheez-It Chicken
“My mom made this growing up, that was before gluten was a thing, before we watched every carb and ID’d the fat type of food. Of course, it’s not deep fried or dripping with bacon fat, so all in all it’s a pretty lean and healthier choice of comfort food – but still extremely satisfying. It’s like snacking on your own dinner. Also a good one for the kids.” – Aaron
- 1 package of chicken cutlets
- 1 small box of cheez its
- 1 T Garlic salt
- ½ Cup of panko or Italian bread crumbs
- 1 small bottle of ranch dressing
Crush up the cheez-its and mix it with the garlic salt and panko. Dry off the chicken pieces and dip them in the ranch, then cover with the dry mix. Place on a baking sheet or in a glass pan. Bake at 375 for 20-25 minutes.
Serve with the leftover ranch dressing or BBQ sauce. Good sides include corn or mashed potatoes.
“Day 3” Tea Room Pasta Salad
“I got this recipe from a fundraiser cookbook that was published 20 years ago. Originally, it was stolen from a tea room, and when they found out they were pretty upset… the fundraising committee had to remove that recipe from all the remaining cookbooks before they were sold. Luckily I got to keep my copy!” – Dawn
- 1 lb Fusilli pasta
- 1 cup sour cream
- 1 tsp garlic salt
- 1 c finely chopped celery
- ½ c finely chopped green onion (sweet onion works too)
- ⅓ c Parmesan cheese
- 2 12.5 oz cans Chunk White Chicken Breast
- 2.25 oz can of sliced black olives
- 1 package ranch dressing
- 1 cup buttermilk
- 3 tsp Salad Supreme seasoning
Mix 1 cup buttermilk with 1 package of ranch dressing and set in the fridge. Prepare pasta and let cool. Mix in the sour cream and coat well. Sprinkle garlic salt and Salad Supreme. Add onion, celery, Parmesan cheese, and drained chicken and olives. Mix well. Stir in ranch dressing; chill the salad in the fridge. Salad is good right away, but best on day 3.
Taco soup
“You will hear your children fighting over the last bit of soup.” – Kara
- 1 lb ground beef, browned
- 1 chopped onion
- 3 16-oz cans Mexican Chili
- 16-oz can chopped tomatoes
- 16-oz can corn, undrained
- 150-oz can tomato sauce
- 1.5 cups water
- 1 can chopped green chilies
- 1 package taco seasoning
- 1 package powdered ranch dressing mix
Combine and mix all ingredients. Bring to a boil; reduce heat and simmer for 20 minutes. Serve with tortilla chips, cheese, sour cream, etc.
Layered, Baked Spaghetti
“This lasagna alternative is more exciting than plain old spaghetti and can be substituted with gluten-free noodles. Deliver it to friends with pre-bagged salad, dressings, and a box of Texas Toast. Very satisfying.” – David
1 lb ground beef
1 chopped onion
1 chopped green pepper
1 chopped red pepper
5 garlic cloves, crushed
1 box spaghetti noodles (can substitute gluten free)
1 jar spaghetti sauce
Large bag of Mozzarella cheese
1 cup Parmesan cheese
Italian seasoning
1 Tbsp honey
Cook the spaghetti. Saute the onion and peppers in light oil for 3 minutes; add the garlic and saute for 1 more minute. Add the ground beef and cook through; drain. Add the sauce, honey and a large pinch of Italian seasoning and cook on low until heated through. Mix the mozzarella with half of the Parmesan cheese. Layer the sauce, noodles and mozzarella two times, leaving ¼ of the sauce and mozzarella to layer on top. Finish it with ½ cup parmesan. Bake at 350 for 20 minutes.
Have your own meal to put on a card?
Here are some blank “Thinking of You” Cards to print and put on any meal!
Learn About Preplanning
