Bake & Take Dinner

This weeks meal train dinner menu seemed like the right choice for a rainy fall day. It was also easy to double which is always a bonus.

The Cornbread Pumpkin Muffins are filled with honey butter and topped with a cinnamon stick stem and celery leaf.  Before I delivered them though I changed out the cinnamon stick stems for celery stems instead so that they would be entirely edible. An easy way to add a bit of fun to the dinner. 

Spinach Salad is always tasty and once it was assembled and tossed I put it in a Ziplock bag.  Next I mixed the dressing in a plastic Ball jar and delivered it in the jar so they could toss it in when they were ready to eat.

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The Pumpkin Cake looked a bit like a pie since the only disposable tin I had left, that was somewhat close to the correct size, was the pie tin. No worries though, as this Pumpkin Cake  tastes great no matter what shape the pan is. 

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To hold the Cornbread Pumpkin Muffins steady during delivery I just put them in a muffin tin which was perfect.

The Curry Apple chicken and Wild Rice were delivered warm. The Pyrex glass pie plate made a wonderful bowl for rice and needed to be returned anyway so that was convenient.

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Disposable pans make meals easy to deliver and less work for the family to keep track of who everything belongs to. 

Another Bake & Take Dinner is on our schedule so I will be back soon to share another menu idea. 

Happy Friday!