My mother gets delivery meals that she enjoys but every week sister and I bring her fresh food. She does love her soups but one thing she is crazy about is my pasta bake. It can have sautéed veggies, pasta, some kind of cheese, few eggs for a binder and meat or not. She begs for this. Its no special recipe and you can add a bit of cream of mushroom soup. Mom also enjoys quiche, spaghetti and meatloaf. On occasion I have thrown rice in crockpot at her house with frozen lima beans and chicken stock. Her teeth are not so great so all of these dishes are easy to eat. Chicken salad chopped in the food processor is another favorite.
You can make the searches as broad or specific as you care to.
There are thousands of recipes you can find online; I just recently found 2 crock pot recipes that I tried this week: an Irish lamb stew, and potato corn chowder. Both were super easy and delicious.
We like Mexican food (and so does my elderly mother) so what I find SO easy is to put a bunch of boneless, skinless chicken thighs in the crockpot. Cover them with Pace Picante Sauce (mild) and throw in a can of drained pinto beans, that's it. Cook on low for 9 or 10 hours and voila, you wind up with shredded Mexican chicken and beans which is perfect rolled up in flour tortillas with cheese, tomatoes and lettuce. It makes enough to freeze in a couple of batches, too.
Another meal is Chicken Cacciatore
1 tablespoon extra-virgin olive oil 2 pounds boneless skinless chicken breasts or thighs 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 medium yellow onion chopped 3 cloves garlic minced 1 can crushed tomatoes 28 ounces 2 medium green bell peppers chopped 8 ounces sliced baby bella cremini mushrooms or 2 cans mushrooms drained 2 teaspoons Italian seasoning 1/2 cup white wine
Put chicken in crock pot; mix ingredients together in a bowl & pour over the chicken; cook for 4 hours on HIGH or 6 hours on LOW. Serve over pasta.
This makes a good meal and a couple smaller ones to freeze for later.
A version of what I regularly cook is a large stew with small pieces of meat (eg the remains of a family roast), and lots of veges also cut up in small chunks. Grated carrots are good cheap healthy bulkers. If towards the end it's too runny, I add ordinary flaked oats to absorb the excess liquid and add texture (oats are also very healthy). I use it for two meals, then freeze the rest for later and go onto something similar but a bit different.
To serve, I put rice first into the dish (a batch gets frozen into portions for two meals), occasionally substitute mashed potato or couscous for the rice, then dish the stew on top. After the first night, I add some frozen baby peas, which keeps the colors bright. For a later frozen portion, I often add a spice, tomato puree, or something else to change the taste easily.
The sort of cutlery and dish (not plate) you use is also important. They used to be a joke, but I find splayds are really good – you can stab pieces of food with the prongs, and get a small spoonful onto one tool. Steep sided bowls make it easy to get food onto the splayd without pushing it over the edge of the plate. Useful ideas, I hope? This system also works for DH's dentures and for my timetable!
People's diets vary greatly so there is no one kind of recipe that is going to appeal to everyone. Start with the kinds of foods that they would normally eat and then look for a slow cooker version - just google slow cooker Chicken Cacciatore, for example. There is hardly anything that someone hasn't modified for this kind of cooking!
You can make the searches as broad or specific as you care to.
There are thousands of recipes you can find online; I just recently found 2 crock pot recipes that I tried this week: an Irish lamb stew, and potato corn chowder. Both were super easy and delicious.
Another meal is Chicken Cacciatore
1 tablespoon extra-virgin olive oil
2 pounds boneless skinless chicken breasts or thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion chopped
3 cloves garlic minced
1 can crushed tomatoes 28 ounces
2 medium green bell peppers chopped
8 ounces sliced baby bella cremini mushrooms or 2 cans mushrooms drained
2 teaspoons Italian seasoning
1/2 cup white wine
Put chicken in crock pot; mix ingredients together in a bowl & pour over the chicken; cook for 4 hours on HIGH or 6 hours on LOW. Serve over pasta.
This makes a good meal and a couple smaller ones to freeze for later.
Bon Appetit!
To serve, I put rice first into the dish (a batch gets frozen into portions for two meals), occasionally substitute mashed potato or couscous for the rice, then dish the stew on top. After the first night, I add some frozen baby peas, which keeps the colors bright. For a later frozen portion, I often add a spice, tomato puree, or something else to change the taste easily.
The sort of cutlery and dish (not plate) you use is also important. They used to be a joke, but I find splayds are really good – you can stab pieces of food with the prongs, and get a small spoonful onto one tool. Steep sided bowls make it easy to get food onto the splayd without pushing it over the edge of the plate. Useful ideas, I hope? This system also works for DH's dentures and for my timetable!