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Easy and Healthy Recipes for Older Adults

Food is one of the most important aspects of life. It supports our growth, immune system and ability to function throughout our life.

Cheese and Chicken Jackets

  1. Scrub the potatoes and pat dry with absorbent kitchen paper.
  2. Prick the potatoes all over with a fork. Bake in a preheated oven, 200 degrees celsius, for about 50 minutes until crisp brown.
  3. Meanwhile, using a knife, dice the chicken breasts and slice the spring onions, place in a bowl.
  4. Add the low-fat soft cheese to the bowl and stir well.
  5. Cut a cross through the top of each potato and pull slightly apart. Spoon the chicken filling into the potato and sprinkle with pepper.
  6. Serve the chicken and cheese jackets with coleslaw and a salad.

Rice Noodles with Chicken

  1. Soak the rice noodles in hot water for 15 minutes.
  2. Heat the oil in a large frying pan and stir the garlic, ginger, spring onions and chilli for about 1 minute. Stir the chicken in, and fry for 2 – 3 minutes.
  3. Stir in the celery and carrots, then stir for 2 minutes. Add the Chinese leaves and lime juice with the fish sauce and soy sauce.
  4. Add the noodles and stir to heat. Sprinkle with mint and garlic, then serve.

Tomato and Lentil Soup

  1. Heat the oil in a large pan, add the leek, carrot, onion and garlic. Cook for 4-5 minutes until vegetables are slightly softened.
  2. Make sure the lentils are washed and drained. Add the lentils together with the tomato juice and tomatoes. Add water and stir.
  3. Add the cumin, coriander and bay leaf with a pinch of salt. Bring to a boil and reduce to simmer for 45 minutes until the vegetables are tender.
  4. If you prefer a smooth texture, transfer the soup to a blender and process it to a smooth puree.

Spanish Tortilla

  1. Parboil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain well.
  2. Heat the oil in a large frying pan add the potatoes and onion then sauté over a low heat until browned
  3. Add the garlic, green pepper, tomatoes and sweetcorn, mix well.
  4. Pour in eggs and add the parsley.
  5. Remove the frying pan from the heat and continue to cook on a grill for 5 – 7 minutes until golden brown.
  6. Cut the tortilla into wedges and serve.

Green Chicken Curry

  1. Cut the chicken into bite-size pieces. Pour the coconut milk into a large pan or wok and bring to boil.
  2. Add the chicken, garlic, and fish sauce to the pan and bring back to the boil. Lower the heat and simmer for 30 minutes.
  3. Remove the chicken from the mixture with a draining spoon and set aside.
  4. Stir the green curry paste into a pan, then add aubergines, chillies and live leaves and simmer for 5 minutes
  5. Return the chicken to the pan and bring to boil. Season with salt and pepper then stir in the chopped coriander.

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