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KITCHEN / Dinner


Roasted Root Vegetables
2 lbs of potatoes, any variety. The 'baby' ones work well for this because you don't have to chop as much.
2 lbs carrots
1 lb turnip, rutabaga, parsnip (your preference)
1 lb onion
several cloves garlic, chopped or whole
olive oil, as needed to coat
I like to put a separate container (wrap in foil) of beets in the oven as they taste fantastic but they do stain the other vegetables.
salt, pepper
1 teaspoon rosemary, dry

Turn the oven to 375. Chop all vegetables into bite size pieces.> Put all veggies in a large bowl or plastic bag and sprinkle with salt, pepper and rosemary. Then drizzle the olive oil over it all and make sure the pieces get coated.
Place on roasting pan in a single layer.
Roast approximately 45 minutes.
Done when hardest vegetable can be pierced with a fork.

Preparation time:
   1 hour
Number of servings: 4
Diet condition:   I take this dish to anyone just home from the hospital. open heart surgery to baby.
Caregiver Kitchen - Roasted Root Vegetables
Source: Yvonne's Kitchen    

Grandma's Salad
Ingredients   Instructions
1 lg container small curd cottage cheese
1 lg (6 oz) jello orange, peach or lime
1 can (20 oz) pineapple tidbits(drained)
1 can (11 oz) mandarin oranges (drained)
1 (8 oz) Cool Whip

  Place cottage cheese in bowl, blend in dry jello, then drained fruit. Fold in Cool Whip.

Preparation time: 15 minutes
Number of servings: 10

Grandma's Salad
Source: Carol's Family Recipe

Ingredients   Instructions
Appx. one pound of Ground beef
or chuck
Taco seasoning
Taco shells
Shredded cheese

  Brown ground beef or chuck
Drain fat
Add taco seasoning with about a half a cup of water.
Mix while cooking

Preparation time: Less than 10 minutes
Number of servings: Depends on size of family

Source: Michaun Hill / Stepmom

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