Recipes from the heart

By Honor Care Pros

We asked Honor Care Pros to share some of their favorite, easy recipes that their clients love. And did they ever deliver! Whether you’re a busy family caregiver, a Care Professional, or just someone who loves to eat more than you love to cook, these could become your new go-to dishes. Many thanks to our Care Pros for, once again, going above and beyond to make life better for our clients, their families, and each other.

Maple Oatmeal

From Care Pro: Shelia Bailey

Ingredients:

• 1 cup of oatmeal
• 1.5 cups of water
• 1 Tbsp. maple syrup
• 2 Tbsp. milk

Directions:

1. Cook oatmeal in water for 2 minutes
2. Add syrup milk
3. Stir and serve

Raspberry Pancakes

From Care Pro: Leena Karnik

Ingredients:

• 1 cup pancake mix (1/2 lb)
• 1 cup buttermilk (if mix requires it)
• 1 cup raspberries, puréed
• 1 egg white, beaten
• 1 cup water
• 3 Tbsp. of oil
• whipped cream
• whole raspberries for garnish

Directions:

1. Heat skillet/griddle to about 400°
2. In a mixing bowl combine egg white, water, and oil. Stir to blend.
3. Add pancake mix, raspberry purée, buttermilk (if required) and blend with wire whisk or fork until nearly smooth.
4. Pour ¼ cup batter per pancake on the hot, lightly greased griddle/skillet.
5. Turn pancakes only once when tops are covered with bubbles and edges begin to dry.
6. Garnish with whole raspberries, maple syrup and whipped cream.

Scrambled Eggs with Sautéed Vegetables
From Care Pro: Eunice Kariuki

Ingredients:

• eggs
• milk
• pinch of garlic
• salt
• black pepper
• green beans
• bell pepper, or other fresh veggies
• toasted english muffin with jelly and butter

Directions:

1. Scramble eggs with some milk, garlic, salt, and black pepper.
2. Sauté green beans and bell pepper or other mixed vegetables with butter and a pinch of the above seasonings.
3. Serve together with a toasted english muffin, topped with butter and/or jelly.

Spanish Omelette

From Care Pro: Tiesha Allen-Miller

Ingredients:

• 1 baked potato
• onion
• eggs
• milk
• garlic powder
• sweet pepper
• pinch of salt
• grated cheddar cheese

Directions:

1. Cut the potato into small pieces.
2. Chop onion into small pieces.
3. Cut sweet pepper into small pieces
4. Whisk eggs with milk, garlic powder, and salt.
5. Stir in potato, onion and pepper.
6. Heat an omelet pan, then add butter.
7. Pour mixture into the buttered pan, then add grated cheddar cheese.
8. Heat the mixture without stirring it. As it starts to congeal, lift the edges to let the liquid mixture slide underneath it to cook.
9. Once the whole omelet is cooked through and firm, fold it in half in the pan, then slide it onto the plate to serve.

Apple Tuna Salad

From Care Pro: Amelia Torres

Ingredients:

• light tuna in water
• light mayonnaise
• pickle relish
• brown sugar
• walnuts
• red apple
• celery
• onion
• bed of lettuce

Directions:

• Mix all ingredients together and serve on top of a bed of lettuce.

Easy Herbed Salmon

From Care Pro: Josephine Gallinovich

Ingredients:

• 1 salmon fillet
• 1/3 tsp. butter
• 1/3 tsp. olive oil
• fresh parsley, minced
• lemon juice from 1 lemon
• herbes de Provence
• black pepper

Directions:

1. Soak salmon in cold water with salt or lemon juice for 5 minutes, then rinse well under cold water.
2. Put oil & butter in a skillet on low heat, then add salmon.
3. Add herbs & a squeeze of lemon juice.
4. Cook for 5 to 7 minutes.
5. Flip salmon over and cook for 10 minutes longer. It may take a little longer if the piece of salmon is thick.
6. Plate and sprinkle with a bit of minced parsley.

Green Bean Casserole with Baked Pork Chops

From Care Pro: Deborah Laabs

Ingredients:

• 4 pork chops
• 2 cans of cream of mushroom soup
• 1 handful of fresh green beans

Directions:

1. Preheat oven to 350°
2. Place seasoned pork chops in a baking pan.
3. Pour cream of mushroom soup over the pork chops.
4. Use the cans of mushroom soup to measure out 5.5 cans of water and add to the baking pan.
5. Cover with foil and bake for 1 hour.
6. Steam the green beans for 20 minutes and combine with baked pork chops when they come out of the oven.

Meatloaf

From Care Pro: Lydia Irene Dodd

Ingredients

• 1/2 lb ground sausage
• 1 lb ground hamburger
• 1/2 cup ketchup
• 1 cup bread crumbs
• 1 egg (lightly beaten)
• 1 small onion (chopped)
• Pinch of salt
• Pinch of pepper
• 1 package instant brown gravy

Directions:

1. Preheat oven to 350°
2. Mix all ingredients in a bowl.
3. Put into a lightly breaded loaf pan and bake for 1 hour and 10 minutes.
4. Serve with mashed potatoes and instant brown gravy (directions are on the back of the package).

Mediterranean Rice with Tomatoes

From Care Pro: Jennifer Yee

Ingredients:

• 1 box of Rice-A-Roni - Spanish, Chicken, or Wild Rice flavor
• 1.5 cups water
• 2 tsp. butter
• 1 large or two medium fresh vine tomatoes, sliced ½” thick
• olive oil
• salt
• pepper
• chives
• olives

Directions:

First, prepare the Rice-A-Roni:

1. In a medium nonstick saucepan, boil water.
2. Add butter, then rice/noodles, and 1/2 seasoning envelope.
3. Bring to a gentle boil, stir once, and evaporate until the surface of the contents show and air pockets arise.
4. Reduce heat to low. Cover for 15 minutes.

Meanwhile, prepare the tomatoes:

1. Season sliced tomatoes with oil, salt and pepper.
2. Heat a medium pan at medium high, then add the seasoned tomatoes.
3. Cook 2-3 minutes on one side, flip tomatoes, and cook for another 2 minutes.
4. Remove pan from heat but let tomatoes sit about 5 minutes.
5. Dish the Rice-A-Roni onto a serving plate, then add tomatoes on top.
6. Garnish with chives, sliced olives or parsley.
7. Serve while warm.

Apple Crisp in a Mug

From Care Pro: Deborah Pan Nunez Camacho (Davis)

Ingredients:

Apple Mixture:

• 1 small apple, diced
• ½ Tbsp. flour
• ½ Tbsp. brown sugar
• ¼ tsp. cinnamon

Crumb topping:

• 3 Tbsp. (1.5 oz/45g) butter, melted
• 4 Tbsp. oats
• 2 Tbsp. flour
• 2 Tbsp. chopped pecans
• 2 Tbsp. brown sugar
• ¼ tsp. cinnamon
• ⅛ tsp. salt
• 3 Tbs. butter, melted

Directions:

1. Combine flour, brown sugar and cinnamon in a bowl.
2. Toss diced apples into the bowl and mix with a spoon or spatula until they’re coated with the dry ingredients. Then set aside.
3. In a small bowl combine all dry ingredients for the crumb topping, then stir in melted butter.
4. Put apple mixture in a mug and top with crumb topping.
5. Microwave for 2-2.5 minutes. The apples should be bubbling and the whole thing will reduce in size. Cooking time is based on a 1200W microwave so your timing might vary.

Best Southern Apple Dumplings

From Care Pro: Joanie Gregory

Ingredients:

• 2 large Granny Smith apples
• 1 tube Pillsbury Crescent Rolls
• 1/2 cup butter
• 2/3 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• 3/4 cup of 7-UP

Directions:

1. Preheat the oven to 350° Grease an 8X8 pan.
2. Cut apples into 8 wedges each and slice the skin off (or peel before cutting).
3. Separate the crescent roll dough into triangles. Roll each apple wedge in a crescent roll triangle, starting at the wide end. Pinch to seal. Cover and place in the baking pan.
4. Melt butter.
5. Stir in sugar and cinnamon and whisk to combine while heating. When the mixture is thickened, remove from heat.
6. Add vanilla.
7. Pour mixture over apple dumplings.
8. Pour 7-UP over dumplings.
9. Bake for 40-45 minutes until golden brown.

Fruit Ambrosia

From Care Pro: Lakeisha Williams

Ingredients:

• 1 bag of regular sized marshmallows
• A few cans of fruit cocktail in heavy syrup (drain and discard the syrup)
• 2 small containers of Cool Whip

Directions:

• Combine all the ingredients in a bowl or Tupperware container and refrigerate for a couple of hours. Enjoy!

Aloe Tea

From Care Pro: Freida Rivera Coronel

Ingredients:

• 3 cups water
• 1/2 cup ginger root
• 3 tsp aloe vera jelly
• 3 sticks vanilla bean
• 1 cup cut fresh lemons
• 1 cup whole pineapple
• 1 half cut fresh garlic
• 2 tablespoons honey

Directions:

1. Cut some leaves off of an aloe vera plant, then squeeze the jelly from the cut leaves into a bowl until you have about 3 tsp.
2. Combine everything except the honey and bring to a boil.
3. Drink two cups in the morning and 2 cups at night.

Note: You can store this tea in the freezer and boil as needed.



Bon appetit, from all of us at Honor!