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  • Wayne, PA 19087

Fall/Thanksgiving Nutritional and Tasty Meals

Since the weather is becoming colder, the leaves are falling, and the days are getting shorter, it's time for those savory fall meals to fill your table. Here are a few recipes for the fall which are healthy snacks or a bigger meal that are sure to give you broader and healthier food options this fall. These recipes are from tasty.co  - you can go to this website if you want to find more just like these!

 

“One-Pan Salmon and Veggies (2 servings)

  • 2 lb small red potato, or yellow, quartered

  • 4 tablespoons olive oil

  • salt, to taste

  • pepper, to taste

  • 4 cloves garlic, minced

  • 4 tablespoons lemon juice

  • 2 tablespoons fresh thyme

  • 2 teaspoons ginger

  • 2 salmon fillets

  • 1 bunch asparagus, roughly 1 pound (455g)

 

Prep/Cooking Instructions

 

  1. Preheat the oven to 400˚F (200˚C).

  2. Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.

  3. Bake for 30 minutes.

  4. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.

  5. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.

  6. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.

  7. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)

  8. Enjoy!”

 

Broadfoot, Robin. “One-Pan Salmon And Veggies Recipe by Tasty.” Tasty.Co, 11 May 2017, tasty.co/recipe/one-pan-salmon-and-veggies.

 

“Classic Chicken Soup (4 servings)

  • ¼ cup olive oil

  • 1 large onion, chopped

  • 3 large carrots, sliced

  • 4 stalks celery, chopped

  • kosher salt, to taste

  • black pepper, to taste

  • 3 cloves garlic, chopped

  • 8 cups chicken broth

  • 8 oz egg noodles

  • 4 cups shredded chicken breast

  • ½ cup fresh parsley, chopped

  • parmesan cheese, shredded, to taste

 

Prep/Cooking Instructions

 

  1. Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.

  3. MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.

  4. Add the noodles and cook for 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.

  5. Season to taste with salt and pepper, then stir in the parsley.

  6. Serve topped with Parmesan.

  7. Enjoy!”

 

 

“Classic Chicken Noodle Soup Recipe by Tasty.” Tasty.Co, 26 Apr. 2017, tasty.co/recipe/classic-chicken-noodle-soup.

 

 “3-ingredient Banana Oat Smoothie (1 serving)

  • ½ cup rolled oats

  • 1 banana

  • 1 cup milk, of choice

 

Prep/Cooking Instructions

 

  1. Add rolled oats to a blender and blend until the oats are the size of a fine crumb.

  2. Add the banana and milk and blend well.

  3. Pour in a glass.

  4. Enjoy!”

 

Lo, Tiffany. “3-Ingredient Banana Oat Smoothie Recipe by Tasty.” Tasty.Co, 10 Nov. 2017, tasty.co/recipe/3-ingredient-banana-oat-smoothie.