Easy to prepare recipes to teach handicapped about nutrition

kmcat31

Once a week I will be starting working with a client who mentally handicapped, but highly functioning (she has a job, lives on her own). I am basically there to go grocery shopping with her, teach her portion control (individually bagging larger snack items) and food groups. Very basic, basics of nutrition (and helping her keep her home clean, but that's neither here nor there). I will be preparing meals with her for the week and freezing them for her to eat through out the week while I am gone. I was wondering if anyone has any easy to prepare recipes (I want her involved in the cooking as much as possible) that would be freezable. They basically need to turn into microwavable meals for her.

For the record I have no experience with any formal nutrition or working with handicapped for that matter. But I do grasp the basics, understand the difference between a good and a bad food choice. Also I have worked with many different groups of people before including troubled children, elderly, abuse victims, those with altered mental status', mentally handicapped (in a clinical setting), etc. So though I don't' have any formal training I consider myself highly adaptable and very able to work with a variety of people. But any help in teaching the importance of "good food" to someone with a disability would be super helpful! Thank you!

pamperedlinny

I just posted this as a topic then saw your post. This is super simple, very healthy and freezable.

So the hubby & I like eating lots of veggies, eating on a budget and we like quick easy meals. So we've come up with this recipe. Usually we make taco salads when we make this. Open a bag of premade salad mix, top with reduced fat cheese, salsa & light sour cream for a huge meal.

1 1/2 cup lentils (about a coffee cup full)
1 lb lean ground beef
1 bag frozen pepper stir fry (just peppers & onions)
1 bag frozen stir fry vegetables
2 packets taco seasoning
Salsa
Water

*In a small saucepan put equal measurement of lentils & water. Boil until most of the water has been absorbed.
*Meanwhile in a large nonstick skillet cook ground beef until no longer pink, breaking up into small pieces as it browns.
*Once browned add lentils, pepper stir fry, stir fry vegetables, taco seasoning, salsa (to taste) and water (whatever is needed per your seasoning packet).
*Cook down until most of the liquid is absorbed.

Now you have the equivalent of 2 or 3 lbs of taco "meat" insead of one. We like to eat it for a couple days, take for lunches, etc. Freezes well too.

1/8 of the recipe is approx 200 calories (maybe a bit less) and makes a giant serving... especially when you make a plate of salad.

SimmonsNC

This is a easy to make and flexible dish, Shepperds Pie. It results in a 13 x 9 casserole dish but I'm sure if you half the ingredients it'll reduce to a 8 x 8 dish instead. It's my go-to for weeknight dinners. The prep is short and bake time is only 30 mins, totally around 45 mins alltogether. It's great because you can practically use any veggie you want or even add beans if you'd like. Great for leftovers! Hope this helps.

1 lb ground meat ( I use 93%lean beef but there are better alt's like chicken or turkey)
1 cut onion
4 stalks of celery ( not neccessarily needed but i like to sneak them in)
1 can mushrooms
2 can green beans (i prefer cut)
2 cans corn
2 cups instant/homemade mashed potatoes
1/2-1 cup shredded cheese.

Preheat oven to 350
Sautee meat, onion, celery, and mushrooms
Prepare potatoes
Layer dish with meat mixture, then can veggies, then potatoes and top with cheese.
Cover with foil then bake for 30 mins

Yields 12 servings, 1 serving= 166 cals