Preparing for Baby, Part 2, More Healthy Make-ahead Comfort Dinners

Mujadara - Spicy lentils and rice with fried onions and yogurt

This is a simple and amazing comfort food dish that will stand up to re-heating in the micro (although the onions won't be crispy, but that's a small price to pay!).  If you use spices you have on hand, the ingredients are very cheap, too.

Cook 1/2 cup of brown rice together with 1/2 cup of lentils.  Use 1.5 cups of water (maybe a tad more), and bring to a boil.  Boil rice and lentils for 10 mins, then cover and turn down heat to low.  Allow to cook for 30 mins.

Fry sliced onions (I prefer yellow sweet, but anything from leeks to red onions can be used) in quite a bit of avocado oil until they are dark brown.  Remove and drain.

Once the lentils and rice are cooked, add spices - I use a teaspoon or so of cumin, coriander, tumeric, chili powder and about 1/3 teaspoon of cayenne, but I think traditionally this should have cumin, allspice, cinnamon and cayenne.  Spice it to taste, then stir in the fried onions.  I also like to add a little olive oil to this, but for freezing I will leave that out and add it after I re-heat it.

I'll let this cool completely, then pack it for the freezer in microwave safe containers.

I plan to re-heat this from frozen in the microwave on defrost, possibly adding a little water as needed.  Once heated, I'll drizzle on olive oil for serving (You can also add chopped cilantro or parsley, but methinks that will be too fussy when baby is here!).

Meatloaf & Mashed Potatoes

The classic, made a little healthier by using whole food ingredients.

Make the meatloaf - In a bowl, place 1lb of organic, grass-fed, 7% fat ground beef.  Use your hands to combine with one egg, one pressed clove of garlic, 1/2 tsp of salt, and 1/2 cup of quick cooking oats.  On a foil-lined baking tray, form into a loaf and bake at 350 deg for 35 minutes.

Remove the tray and coat the loaf with the following mixture:
1/2 small can of organic tomato paste, 4 tbsp. apple cider vinegar, 1/2 tbsp. brown sugar (not paleo!  sub molasses if you're picky), a pinch of salt.  Taste and adjust to your preferences.

Return the meatloaf to the oven for approx. 10-15 mins, until a meat thermometer reads 160 def F at the center.  If the topping isn't darkened, place under the broiler for 5-10 mins to finish.

Boil 4 small organic, mostly peeled, chopped baking potatoes until soft, 10-15 mins.  Using an immersion blender, blend with 1/4-1/2 cup whole, organic milk and 2 tbspn organic, grassfed butter, and a sprinkling of salt and pepper to taste.

Once everything is completely cool, I will freeze the loaf whole wrapped in plastic and foil, and the mashed 'taters in a lidded microwave safe plastic container with plastic wrap laid snuggly over the top.

To reheat, I'll use my microwave on defrost by weight for the meat and potatoes separately.  Once thawed, I'll slice the loaf and portion the potatoes and heat each dinner to desired temp separately in the microwave.

I'll serve with a salad or some other quick-cooking green veggie if we have it on hand and can coerce hubby into making it.