Today, I ran across interesting information about cooking and caregiving on the Home Instead Senior Care website.
The site includes information on topics like:
- 10 Warning Signs of Poor Senior Nutrition
- Feeling the Heat: Caregivers Under Pressure
- and, a list of interesting recipes.
I learned to take a simple approach to cooking while cooking for my mother who suffers from Alzheimer's disease.
For most meals, I use the George Foreman grill. Once you get use to the grill, you know exactly how long to cook each food item. This takes out all of the guess work.For fish usually five minutes, chicken eight minutes (if you filet the boneless breast first), and about 10 minutes for steak.
The George Foreman cooks both sides at the same time, so once you put the item on the grill there is no additional work.
I really like the ease of cleaning the grill.
While the fish or meat is cooking on the George, you can prepare all the other items without distraction.
Most of the meals I cook can be done in ten minutes. One exception would be when we eat lima beans (my mother's favorite) they take a bit longer.
Broccoloi, spinach, and green beans are easy to sinc up with whatever is on the grill. You can also use the George Foreman to grill vegetables which give a very nice taste.
For other items, I usually use the microwave.
I paint olive oil on everything. You could describe the meals as mostly Mediterranean style.
Here is one of my favorites meals. I call this the Bobby D grilled chicken and salad.
Put the chicken painted with olive oil, and a small amount of "rub" on the George Foreman grill.
Now its time to start shredding and chopping away.
Here are the ingredients.
- Romaine Lettuce
- SlicedTomatoes
- Celery
- Carrots
- Sliced Pear
- and, grated extra sharp Cheddar cheese (go easy on the cheese).
Throw on two croutons. and one cap full of balsamic vinergerette salad dressing (unless you make the giant size like I do, add salad dressing as appropriate).
Once the chicken is cooked, cut the chicken into strips and place on top of the salad.
The cheese, pear, and balsamic vinaigrette dressing give this salad a wonderful taste.
Bon Appetite.
I have to laugh at myself a bit. I never thought I would be writting about cooking and giving away one of my not so secret recipes. My first time.
If you would like to get a free copy of Cooking Under Pressure go here.
