Recipes for PALS with swallowing problems

[Txgirl]

Hot Baked Cinnamon Apples


Ingredients

10 apples, cored, peeled and sliced thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice (optional)
1 dash salt
1 dash nutmeg
whipped cream (optional) or ice cream (optional)

Directions

Preheat oven to 375°F.
Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
Put apples in a non-stick pan; cover and place in the oven.
Bake for 45 minutes, stirring at least once every 15 minutes.
Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
I like to put everything into my baking dish and then mix it since there is less to clean up.
NOTE* PUREE FOR PALS & TOP WITH WHIP CREAM OR ICE CREAM

 

[Txgirl]

Crock Pot Potato Chowder


Ingredients

8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (8 ounce) packages cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives (optional)

Directions

Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
Cover and cook on low 8-10 hours or until potatoes are tender.
Add cream cheese and blend.
Top with bacon and chives before serving.

 

[Txgirl]

Slow Cooker Pork Chops w/Gravy


Ingredients

1/2 cup all-purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 lean boneless pork chops ( 1 in. thick)
1 (10 3/4 ounce) cans condensed chicken broth
2 tablespoons vegetable oil

Directions

Combine 1st four ingredients in a shallow dish.
Dredge chops in flour mixture and set aside.
Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
Serve w/ hot rice and/or mashed potatoes.
If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
Season w/ salt and pepper too your taste.
NOTE* FOR PALS; PUREE PORK CHOPS W/GRAVY & SERVE WITH MASHED POTATOES

 

[Txgirl]

(Panera Bread) Black Bean Soup


Ingredients

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Directions

In a pot, combine the first six ingredients; simmer for 10 minutes.
Add half a can of beans, salt and cumin; cook for 5 minutes.
Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
Add the rest of the beans to the soup.
Combine the cornstarch with 1 1/2 tablespoons of water.
Add the lemon and the cornstarch to the soup; cook until thickened.

 

[Txgirl]

Olive Garden Fettuccine Alfredo


Ingredients

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese ( preferably fresh)
1 lb fettuccine, prepared as directed

Directions

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.

 

[Txgirl]

Chicken Noodle Soup


Ingredients

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

Directions

Melt butter in large pot.
Sauté the celery, carrot and onion for 2 minutes.
Add potato, thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley.

 

[Txgirl]

White Chili


Ingredients

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese ( about 12 oz.)

Directions

Heat oil in large pot over medium high heat.
Add onions and saute until translucent, about 10 minutes.
Stir in garlic, then chilies, cumin, oregano, and saute 2 minutes.
Add undrained beans and stock and bring to a boil.
Reduce heat and add chicken and cheese to chili and stir until cheese melts.
Season to taste with salt and pepper and ladle into bowls.
FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

 

[Txgirl]

Slow Cooker Creamy Chicken Noodle Soup


Ingredients

4 cups cooked chicken, chopped ( from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup ( with roasted garlic)
2 teaspoons fines herbes ( chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Directions

Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve. Enjoy!

 

[Txgirl]

Fresh Cream of Mushroom Soup


Ingredients

8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock ( chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or 1 cup milk

Directions

Lighly saute mushrooms in butter.
Add flour and stir constantly for about 5 minutes.
Slowly add stock, stirring until all is incorporated.
Simmer about 10 minutes.
Add cream, stir and serve.

 

[Txgirl]

Creamy Turkey Soup


Ingredients

1/4 cup butter
1 cup chopped green onion
2 cups frozen sliced carrots, thawed and drained
1/4 cup flour
5 cups turkey broth, divided ( or chicken bouillon)
2 cups milk or 2 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon dried parsley
3 cups chopped cooked turkey
8 ounces noodles ( egg noodles, rotini or similar)

Directions

Saute onions and carrots in butter until soft, not brown.
Add flour and mix well.
Gradually add 2 cups broth and milk.
Cook and stir until it thickens.
Stir in remaining 3 cups broth, and all remaining ingredients.
Simmer 10-12 minutes until noodles are tender, stirring occasionally.

 

[Txgirl]

Spinach Garlic Soup


Ingredients

1 (10 ounce) bags fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrot
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper

Directions

In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
Reduce heat; simmer 5 minutes, stirring occasionally.
Remove from the heat; cool to luke-warm.
Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
Add flour; cook and stir over low heat for 3-5 minutes.
Add to spinach mixture.
Puree in small batches in a blender or food processor until finely chopped.
Place in a large saucepan.
Add cream, milk, and pepper, heat through but do not boil.

 

[Txgirl]

Cream of Chicken Soup


Ingredients

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt

Directions

Melt butter in large heavy saucepan.
Add onion, celery and garlic and saute until soft.
Add flour mixing well.
Cook for 3-4 minutes.
Add milk, cream and broth mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken and remaining seasonings.
Adjust seasonings to taste.

 

[Txgirl]

Butternut Squash Soup


Ingredients

2 1/4 lbs butternut squash
1 cup chopped onion
1 tablespoon grated fresh ginger
1 tablespoon butter
3 cups vegetable broth or 3 cups chicken broth
sour cream ( to garnish)

Directions

Preheat oven to 450.
Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
Roast the squash for 40-45 minutes or until it is very tender.
Allow squash to cool.
While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
Add the broth, cover and simmer for 10 minutes.
Scoop the cooled squash from the skin.
Place half the squash and half the broth in a blender, puree until smooth.
Repeat with the other half of the squash and broth.
If needed, add water to achieve the desired consistency.
Return the soup to the sauce pan and reheat.
Salt and pepper to taste.
If desired, garnish each serving with a spoonful of sour cream.

 

[Txgirl]

Outback Steakhouse Walkabout Onion Soup


Ingredients

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced ( compressed in measuring cup)
1 1/2-1 3/4 cups white sauce ( below)
cheddar cheese, shredded ( for garnish)

White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Directions

In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese.

 

[Txgirl]

Jello 1-2-3 Dessert


What You Need
1
pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any flavor
3/4
cup boiling water
Ice cubes
1/2
cup cold water
1/2
cup thawed COOL WHIP Whipped Topping

Make It

DISSOLVE dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add to gelatin mixture. Add to blender; cover and blend 30 sec.

ADD whipped topping; cover. Blend until smooth.

POUR evenly into 4 dessert dishes. Refrigerate at least 20 min. or until set. Store leftover dessert in refrigerator.