When someone in my life is sick, caring for someone who is ill or having a baby, I always feel like the least I can do is make a meal for them.
Over the years, I have helped deliver meals to family and friends, as well as organize the brigade of meals for someone in need. The trick to organization is juggling all of the questions and concerns from those who want to help, so the family gets a seemless delivery of great meals, instead of a rash of phone calls and inquiries.
I made a meal for a family at my son's school this fall. The mother had been in the hospital and was still very ill. She had a long recovery ahead of her. Her recent thank-you note reminded me that I wanted to share the website the group used to get the meals delivered to her and her family.
Take Them A Meal worked perfectly. The site helps corrdinate the meal deliveries with an easy-to-access spreadsheet that shows when people will be taking meals. There is a space to report what you'll be taking, so a family doesn't get deliveries of lasagna night after night.
It also includes a map and any special instructions for delivery. Best of all, you can get an email reminder for the day you volunteered to make your delivery.
Thankfully, our friend Denise, has been gaining strength and is felling better. In her note, she asked for the recipe for the Rosemary Ranch Chicken Kebabs that were part of our delivery.
I found this recipe on Allrecipes.com after a friend raved about it. I cut way back on the oil and used low-fat buttermilk ranch dressing when I made it.
Rosemary Ranch Chicken Kabobs
“This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.”
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Yield: 6 servings