7 Easy, Delicious Recipes For Caregivers

As a caregiver, time is precious and scarce. Meal prep needs to be easy, yet taste bud pleasing. Check out these delicious, simple recipes for caregivers.

One Pot Chili

One pot chili is the ultimate, filling main dish or meal. It is hearty, quick to put together and leaves you with minimal clean up.

Ingredients:

• 3/4 to 1 pound of lean ground beef or ground turkey
• 1  15 oz. can of kidney beans drained (and rinsed if you need to reduce salt)
• 1 8 oz. can of tomato sauce
• 1 can of Del Monte Zesty Chili Style Diced Tomatoes or equivalent (the key to the dish)
• 1 to 2 Tablespoons of chili powder or to taste

(For those who like sauteed onions and bell peppers, they make a nice addition to the dish. Just make sure sauteed well and soft before adding.)

Instructions:

Brown the meat first, then add the beans, tomato sauce, and diced tomatoes to the pot. Bring to a simmer for 10 minutes to heat up and allow flavors to meld. Use a pot or pan with lid if possible because chili will sometimes bubble as it is simmering.

Garnish with sour cream, cheese, avocados, etc..

All But The Kitchen Sink Quiche

Quiche is a wonderful, versatile dish. It can be made using a variety of veggies and meats.  For the quiche pictured here, the simple ingredients include:

Ingredients:

• 1 frozen regular size pie crust
• 1 16 oz cartoon of Egg Beaters (Egg Beaters are not only lower in calorie than many other egg options, they also require no cracking of eggs and beating. Simple pouring).
• 2 handfuls shredded cheddar cheese
• 3 small ham steaks chopped
• Button mushrooms diced and amount to your taste

Instructions:

1. Let frozen pie crust sit out on the counter for about 10 minutes before you place in preheated oven. Use fork to prick the bottom of the crust in different spots. If you have pie weights, line the crust with parchment paper and place weights on top of bottom of the crust. Put crust in with oven for 7 to 10 minutes to parbake.
2. Remove weights if used, pour in the ingredients that have been mixed together.
3. Cook for 35 to 40 minutes at 375 degrees (385 degrees if your oven is like mine and you have to turn it to 385 to get 375 degrees).  I live near sea level, so factor in your altitude if it affects your cooking time.
4. Check by sticking fork in the middle of quiche to make sure done. The prongs of the fork should come out clean when stuck in middle of quiche.
5. Pop it out of the oven and let it cool for a bit and you are good to go.

Some additional quiche veggie, meat, and cheese combos to consider include:

Quiche Lorraine-Include bacon, swiss or gruyere cheese, and minced onions

Spinach & Feta-Use spinach, feta, garlic, and dill

Caprese-Put in roasted cherry tomatoes, shredded mozzarella, fresh basil, and aged Parmesan

Asparagus & Swiss-Add swiss cheese, sautéed shallots, blanched asparagus spears, and lemon zest.

Easy Cheese Soup

This soup is a winner no matter the time of year. I first received this recipe from one my mom’s friends (Connie E. years ago). T

 Ingredients

• 1/4 Cup Butter
• 1/2 Cup Carrots, Celery, and/or Onions (Chopped or Diced)
• 1/4 Cup All-Purpose Flour
• 1 1/2 Tablespoons Cornstarch
• 4 Cups Chicken Broth (reduced sodium if possible)
• 4 Cups Milk
• 1/8 Teaspoon Baking Soda
• 1 Pound Processed Cheese such as Velveeta (2% milk version fine)
• 1 Teaspoon Pepper
• 1/8 Teaspoon Cayenne Pepper (if desire a spicier soup)

Directions 

Chop carrots, celery, and/or onions.

Melt butter in heavy saucepan. Saute’ vegetables until tender. Stir in flour and cornstarch. Add stock and milk gradually, stirring until smooth and well blended.
 

Add baking soda and cheese cubes and stir until thickened and cheese completely melted. Season with pepper. Heat until hot, but do not boil.  Pair soup with cornbread or crispy french bread for a hearty meal.

4 Ingredient Barbecue Cups

These four ingredient Barbecue Cups recipe is a snap to put together and requires only a skillet and muffin tins.

Bar-b-que Cups Ingredients 

• 3/4 to 1 lb. of ground beef
• 1/2 to 3/4 cup barbecue sauce (Original or Honey depending on how sweet you like your sauce)
• 1 can (10 to 12) regular size biscuits (No Jumbos)
• Grated cheese (cheddar or mozarella) to top each barbecue cup

Preheat oven to 400 degrees

Grease the muffin pan with margarine, butter, or Pam cooking spray. Put the biscuits in the individual tins making a cup or bowl shape with each.

Next, brown the ground beef in the skillet and once browned add barbecue sauce to taste.  Don’t overdue the sauce to the point the mixture gets runny.

Put the mixture in the biscuit cups.  Sprinkle grated cheese on top of each cup.

Bake at 400 degrees for 10 to 14 minutes depending on your oven performance.  When a tooth pick comes out of biscuit clean, you are done.

Serve with a side of salad or baked beans and enjoy!

(Credit goes out to the First Broad Street United Methodist Church Favorite Recipes Cookbook for the original recipe that I have adapted over the years).

Hot, Hearty Crockpot Six-Ingredient Pot Roast

A crockpot can be one of handiest, time saving kitchen appliances for caregivers. Modern crockpots allow you to put your ingredients in, set the timer, and come back later to a cooked meal.

Looking for a yummy, hearty one-dish meal made with only six ingredients? This 6-ingredient crockpot pot roast fits the bill.

Ingredients

• 1 3 to 4 pound Chuck Tender Beef Roast (Other cuts of beef good for the pot roast include arm roast and flat iron steak according toThe Butcher’s Blog.)
• 1 10 and 3/4 ounce can of Cream of Mushroom Soup
• 1 Package of Regular Baby Carrots-Not Matchstick  (If you would like to save money and do the work yourself, buy a package of whole carrots and peel and chop into smaller pieces. I like the baby carrots because they are the perfect size to hold up under lengthy cooking times.)
• 1 3 pound bag of new potatoes
• 1 package of Onion Soup Mix
• 1/2 cup of water

Instructions

1. Place Chuck Tender Beef Roast, package of Onion Soup Mix, and half a cup of Water in crock pot.
2. Set crock pot on low for 4 to 5 hours.
3. Once time has elapsed, add carrots and halved new potatoes on top of roast in crock pot.
4. Turn crock pot to high and let cook for another two to three hours depending on tenderness of the roast.
5. Dish is ready when pieces of roast come apart easily with fork.

Two-Fruit Summer Salad

Take advantage of the freshness of summer fruits for this refreshing side dish or snack.

Ingredients:

• 2 Cups cubed nearly seedless Watermelon
• 2 Cups cubed Cantaloupe with seeds removed
• 3 Tablespoons Lime Juice (approx. 4 small limes)
• 1 Tablespoon Red Wine Vinegar
• 2 Tablespoons Olive Oil
• 3/4 Cup Crumbled Feta Cheese
• 2 Pinches of Salt (or to taste)

Instructions:

1. Cube Cantaloupe and Watermelon and place in medium to large mixing bowl.
2. In separate bowl, whisk together Lime Juice, Red Wine Vinegar, and Olive Oil.
3. Pour mixed liquid over the fruit and use a couple of forks to toss fruit around in sauce until covered.
4. Add salt.
5. Stir in crumbled feta gently using fork(s) again.

Three Ingredient Pumpkin Custard

The prep time on the pumpkin custard is 5 minutes or less. The only ingredients that you need are:

Ingredients:

• 1  15 to 16 oz can of pure pumpkin
• 3/4 cup of sweetened condensed milk (from a 14 oz. can)
• Pumpkin Pie Spice to taste.  For me that was 1 1/2 teaspoons.

Instructions:

1. Combine ingredients and gently stir until completely combined. Serve chilled or at room temperature.
2. If you want to get a little fancy, you can decorate the top of your custard in serving bowls with sugared and toasted pita bread cutouts made with cookie cutters.

Free Printable 4×6 Recipe Cards