Tag Archives: nutrition

Mealtime Variety with Two Quick Healthy Recipes

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Crisp, cool air reminds us autumn is here. For our family we search for quick, healthy foods that offer nutrition and variety to match the changing seasons.
With little cabinet space and less time, I am always on the lookout for meals I can prepare quickly without much cleanup. I enjoy finding recipes that use foods on sale. For instance, shredded cabbage this week was ½ price. My family turns a nose up to traditional coleslaw but  found this new cabbage  dish quite tasty.
Apple Cabbage Salad (easy to double/triple)
Mix together ½ cup walnuts-broken in small pieces, 1 cup tart apples-chopped, and 1 cup cabbage-shredded.
To vegetables add just enough mayonnaise (or yogurt or sour cream) to moisten. Dress it up: scoop onto a cabbage or lettuce leaf, sprinkle with paprika.
Personalize the recipe by adding craisins, sunflower seeds, or pineapple tidbits. Experiment with finely chopped green onions, celery, peppers, or other veggies your family enjoys.

Here is a tasty warm casserole using shredded cabbage and apples.
Apple Stuffed Cabbage
1 medium head cabbage (about 2 pkgs. shredded)
2 cups hot water
5 tablespoons bacon crumbles
salt and pepper to taste
Mix above ingredients together and bake in lightly greased casserole dish at 375 for 20minutes.
Peel and core 3 large apples. Remove casserole from the oven, make indentations in cabbage mixture for the apples. When apples are nested in cabbage, add 1/8 cup brown sugar and 1 tablespoon vinegar to center of each apple. Dot with butter and return to oven for another 30 minutes. Will serve six.
You know already that I have another idea for this one. Instead of using the apple whole, I like to cut the apple in thick slices and arrange them on top of the cabbage. Mix the vinegar and brown sugar and sprinkle on top, dot with butter and finish baking.
NOTE: If you have space for a food processor and a little time, you can shred your own cabbage; for my schedule and space, pre-shredded works well.
Either of these dishes are easy to make; fun and nutritious. Cabbage is rich in beta-carotene, vitamin C, and fiber. Another good use for shredded cabbage is tossing it in soups and stews.

For more recipes, check out my e-zine articles under the Articles for Caregivers  tab at the top of this page.

Hugs and happy, healthy eating,

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5 Simple Ways to Assess Caregiving Needs

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Do you have a family member or friend who may need help? Are you struggling with the decision to hire a caregiver or perhaps give of your time to help? Whether  caring for someone now or considering a hired caregiver, here are important questions to consider. Even if you are already the primary caregiver, it is very important for you to take time to assess needs; they change periodically.

Here are 5 areas to evaluate to determine current needs; especially to identify long-term caregiving issues you may face.

#1 Are there signs of dementia or Alzheimers? Can the person make or receive calls without aide? When left alone, will they make safe decisions if a stranger comes to the door? These issues will certainly help determine whether long-term or short-term care is needed.

#2 Will this person consistently take medicines at the proper time? If so, is someone available to fix them at the beginning of the week? You cannot simply depend upon what you are told, watch for daily behavioral changes, check their medicines when possible.

#3 What about the nutrition needs of the individual? Can they cook meals; will they eat at the appropriate times? Could Meals on Wheels be an alternative or is an in-home caregiver needed during the daytime? Does someone simply need to clean the refrigerator once a week and put in fresh foods?

#4 Are there signs of hygiene needs when you visit? Can the person take care of bathing and other personal needs or does someone need to assist? Has their mobility declined in such a way that falling may be an issue.

#5 Probably the most obvious and most often overlooked is the question of how much time is needed to meet the needs. Be sure to carefully consider this issue before hiring someone or before you commit to help. Even small tasks that require daily attention can be overwhelming after awhile. Do you have time? Do you have others to call upon for help?

I have found the simplest solutions can be overlooked in our busy-ness if we do not take time occasionally to re-evaluate our situation.

My book, MY MOTHER MY CHILD is filled with help and hope for those caring for others of all ages; autographed copies now available through this website.

Hugs,

Quick Healthy Recipes Dressing Up Canned Veggies

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Eating healthy may mean learning to like new vegetables such as broccoli and cauliflower. It may mean serving  meats that are not deep fried or laden with sauces and gravies. Caring for others includes doing all we can to give them good nutrition and that can be a challenge.

What’s a gal to do when hubby wants only the vegetables he knew from childhood: green beans, peas and potatoes?  The  green beans were cooked in bacon grease and laden with bacon pieces. Peas and potatoes may have been swimming in a rich, creamy white sauce and butter. Take away the sauces and such and you are left with a plain dish that can get old quickly.

I enjoy the frozen or fresh vegetables best; however, time constraints and budget often pull me to the cabinet to grab a can of something. Today we will look at a couple of ways to dress up canned vegetables without adding a lot of calories and fats.

GREEN BEANS ITALIAN STYLE

drain and rinse two cans of green beans

stir in one can of chopped Italian tomatoes

heat and serve

Now that was easy, wasn’t it? Try other combinations and you’ll be surprised at how good a plain ole can of green beans will taste.

For a more festive meal; try replacing the traditional calorie-laden green bean casserole with FESTIVE VEGGIE CUPS.

Drain two cans of green beans, rinse, and heat in skillet with small amount of olive oil. Season to taste–experiment with basil, dill or other herbs.

Trim crusts from eight slices of whole grain bread, lightly butter. Carefully push center of bread slices down into a muffin tin. This will form a pocket with four corners sticking out. Toast slightly in oven.  Scoop a couple of spoons of warmed green beans and top with one or more of the following:  pimento and  slivered almonds, chopped onion, a sprinkle of grated cheese or Parmesan, or a dollop of sour cream.

I found some quick and healthy recipes and  ideas in this cookbook  by Brenda Ponichtera for using familiar ingredients as well as adding some new items to our menu. The recipes are easy to prepare, nutritious, and especially valuable to those who say they don’t have time to cook healthy meals.  

Bottom line: be brave, experiment. Do all you can to make mealtime a special time with your family as you enjoy the bounty God has provided. Let me hear from you with your ideas. Enjoy!

Hugs,

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