Holiday Dinner For One

A good number of folks are celebrating the holidays alone this year as Covid-19 asks that we remain vigilant about social distancing. That means no big holiday dinners with lots of family members and that extra table leaf. Speaking as a former caregiver, I can tell you that I know about lonesome holidays. Never were they the Hallmark fantasy events, projected on TVs across America. Instead they were more likely a meal of one because my dad was a Scrooge and never one to partake in anything other than his beloved peanut butter and jelly. I’d go to great lengths to bring the holiday vibe into our home only to feel defeated by his disinterest. Over the years, this pattern became predicable and I realized that any effort to make things festive was personal. I was the one that wanted to live out the “most wonderful time of year” while my dad and his dementia could care less. In his eyes, the effort was a hassle but for me, engaging with the holiday spirit offered a sense of “normalcy”.

This year has been anything but normal which is why I’m sharing this recipe with you. You might find yourself alone be it as a caregiver or just Covid complainant. But don’t let that stand in the way from feeling celebratory. This one pan chicken dinner, roasted with avocados, and tossed with spinach and whole grains is nothing short of festive. Add the pomegranate-lime vinaigrette and the whole dish is covered in holiday bling! Skip the turkey and the endless sides and opt instead for simplicity. It’s been a tough year so what better gift can you give yourself than less stress?

Ingredients:

• 2 chicken breast
• 2 avocados, cut in half with the pitts removed
• 1 bag of baby spinach
• 1 large pomegranate
• 1 tsp crushed red pepper
• 6 tbsp olive oil + more for the chicken.
• 2 limes,juiced
• 1/3 cup chopped mint leaves
• 1 cup whole grain like brown rice, quinoa, barley or combo.
• Salt & pepper to taste

Directions:

1. Make the grains according to the instructions on the packaging.
2. Preheat your oven to 400F degrees.
3. In a roasting pan, add the chicken breasts and the halved avocados cut side up.
4. Drizzle with a bit of olive oil and sprinkle the crushed red pepper on top.
5. Toss it slighlty so the chicken and avocados are coated, and then sprinkle a bit of salt and pepper on top.
6. Place the pan in the oven and cook for 25 minutes or until the chicken is cooked through.
7. While the chicken is cooking, prepare the vinaigrette by combining the olive oil, lime juice, pomegranate seeds,and mint adding a touch of salt and pepper to taste.
8. When the chicken is finished cooking, transfer the breasts and avocados to a plate temporarily.
9. Add the cookend grain to the pan with handfuls of the spinach, mixing in half of the pomegranate-lime vinaigrette.
10. Stir it around in the pan combining all the juices adding more spinach as it wilts from the heat until you have your desired grains to greens ration. I used about 3/4 of the bag of spinach.
11. Slice the chicken and avocado and return them both to the pan.
12. Drizzle the remaining vinaigrette across the top and serve it straight from the pan.

The good news is you’ll most definitely have some leftovers so its kinda like the gift that keeps on giving. And if you need a festive dessert for the occasion try the Skillet Baked Pear Custard from a few posts back. ‘Tis the season!

Indian Summer Salad Recipe with Sage Roasted Butternut Squash and Cherry Tomatoes

Sending you all warm vibes with this Indian Summer Salad Recipe that’s loaded with sage roasted butternut squash and catering to the arrival of Fall, but not without first waving good bye to the last of Summer’s vine ripened cherry or grape tomatoes. It’s the best of both season prepared on a single sheet pan. And seriously, is there anything better than a one pan meal? Who has time for cleaning up when you have a million other things demanding your attention? Caregivers, you know what I’m talking about, right? Instead of adding more crazy to your to-do list, do yourself a favor and make this hybrid seasonal meal. The butternut squash, mushrooms, and tomatoes pack some serious nutritional punch, and the sage and lemon flavors meld perfectly into deliciousness.

Ingredients

• 1 lb butternut squash peeled, seeded, and cubed into 1/2 inch pieces
• 1 chopped red onion
• 1/2 lb of crimini or button mushrooms, cut in half. Quarter if large or worried about senior eaters.
• 5 cloves garlic, peeled and smashed
• 4 tbsp olive oil
• 12 fresh sage leaves
• 1 cup feta cheese, crumbled
• 1/2 lb of grape or cherry tomatoes. I like mine whole but cut in half if there are any choking concerns.
• 1/4 cup pepita seeds
• 1/2 lemon
• handful of arugula
• salt & pepper

Directions

1. Preheat the overn to 425 degrees F.
2. Place the butternut squash, onion, mushrooms, garlic, and half the sage leaves on the sheet pan and drizzle with oil, salt and pepper, and stir to coat. (I did this step in a bowl but you can do it on the sheet pan to save yourself some dishes.)
3. Place the sheet pan of veggies in the oven and roast for 30 minutes.
4. Carefully remove the pan and give the roasted vegetables a stir.
5. Next, add to the sheet pan the tomatoes, feta cheese,pepita seeds, and remaining sage leaves and gently mix the veggies around.
6. Return the sheet pan to the oven and roast for 10-15 more minutes or untill the butternut squash is soft and the tomatoes have split.
7. Remove the pan from the oven and sqeeze the lemon juice over the roasted vegetables, being mindful of the citrus seeds.
8. Give it all a good mix and then dress the top with a smattering of arugla and a slight drizzle of olive oil to finish.
9. Salt and pepper to taste.
10. Portion into salad bowls and enjoy

*Serves 4

In addition to the convenience of making a one pan dinner, I also love the adaptability of this recipe for seniors. If you have an elderly eater in your household you can easily adjust this recipe to be more senior friendly. I would recommend the following:

1. Omit the pepita seeds which can be a turn-off for anyone with aging or sensitive teeth.

2. Skip the arugula or chop it up to avoid issues with aspirating or dysphagia.

3. Cut the tomatoes in half. I would suspect that roasting the tomatoes would soften them making them easier to swallow but they are a common choking hazard for children and I would suspect adults as well.

All in all take care of yourself and take care of your loved ones. Eat good food, create meals with care, and savor the best of every season. Life is short. Enjoy it while it lasts!