Need recipe ideas...(cross posted in several groups)

by apprell at 07/14/10 3:38PM
We have a gentleman at church who's wife was diagnosed with Alzheimer's several years ago, she is getting worse and after much prompting he has graciously accepted our offer to take meals over. Before we just had to show up on his doorstep with something. He has asked for supper 2 nights per week, I am calling the women in our congregation to create an ongoing meal list. This will probably be an indefinate thing. I will be filling in the gaps and will probably be taking the majority of the stuff over there (which I do not mind at all). I know they will probably be getting alot of baked spaghetti, lasagna, chicken and rice casseroles, chicken and stuffing casseroles ect....What ideas do you have for things I can make that will be different and not the "usual" meal list type items. Please also keep this couple in your prayers. She is only in her early 60's and has always lived a very healthy lifestyle and it is truly heartbreaking to witness this disease.
  • sara
    I'll list three. All three are easy to make and even easier to adjust to certain needs.

    Pesto stuffed pork chops
    4 pork loins (boneless is better)
    2 tbsp melted butter (to grease the pan)
    1 egg
    3 tbsp feta cheese
    1 cup italian bread crumbs
    2 tbsp refrigerated basil pesto
    1 tsp minced garlic
    1/4 tsp dried thyme

    Cut a slit in the middle of the pork chops (butterflied) about halfway in.
    Combine egg and a little milk in a shallow dish. Coat the chops with this then with the bread crumbs.
    Combine pesto feta and garlic and stuff in the slit with the mixture.

    Bake at 425 for 10 minutes, flip the chops then bake for 10 more minutes. They will be a nice golden brown color and the juices will be clear when thoroughly cooked.

    We use garlic powder instead of minced and leave out the pesto and thyme entirely and they are just as good.
    by sara at 07/14/10 4:55PM
  • sara
    Enchiladas. If the taco/enchilada sauce you purchase is mild, it shouldn't be spicy at all. This is also a dish that's good to premake the enchiladas and leave the sauce and cheese off to be baked later.

    Preheat oven to 350.

    Fry beef (1 lb) and onions (or powder, sprinkle over meat after it's been drained)
    Add refried beans. (I use about 1/4 of a can. More if you want a thick creamy enchilada, less if you want more of a taco meat enchilada), 1 tsp salt, 1 tsp garlic powder and 1/3 cup taco sauce. Blend well.
    Fill tortillas with the misture and roll up - tightly.
    Place in foil lined (easier to clean than just greased) casserole dish...Usually I use an 11x13.
    Pour enchilada sauce (1 can - mild) over all and top with some sort of cheddar cheese.
    Cover with foil and bake for 20 minutes - until cheese is melted all the way through. Makes about 8. We use small tortillas and make about 10. Best served with sour cream and perhaps some green onions.
    by sara at 07/14/10 5:00PM
  • sara
    Chicken Curry pot pie

    Preheat oven to 400
    Cook about 2 cups worth of chicken...cubed. (I prefer to cook in a frying pan with a little olive oil instead of boiling it.)
    Take a premade unbaked pie crust (from the biscuit chilled section) and place one layer on the bottom of the pie pan...Not necessary but I love double crust!
    Put the chicken on the bottom.
    Pour 16 oz of frozen veggies over top. (carrots, peas, even the veg-all frozen would work...Our personal favorite is lima beans, sweet corn and a few larger chunks of carrot for taste only)
    Mix 2/3 cup milk, 1/2 tsp salt, 1/4 tsp curry powder, 1 cup shredded cheddar cheese and 1 can cream of chicken soup condensed...in a separate dish.
    Once well blended, pour mixture on top of the veggies and chicken.
    Put the second pie crust on top, make the pinched sides pretty and cut some vents in the top.
    Bake uncovered for 40 minutes.

    This one is also pretty good to pre make before hand (keep in fridge though) and cook a few hours later.
    by sara at 07/14/10 5:05PM