5 Easy Post-Holiday Recipes for Seniors

All of those Christmas cookies, Hanukkah latkes, and New Year’s Eve appetizers can ruin anyone’s healthy eating plans. Seniors especially struggle with holiday cuisine, as many are on restricted diets to lower their cholesterol, sodium or sugar intake, and more.

The good news is, your loved one can get back on track with quick and healthy weeknight meals. Read on to get five delicious and easy post-holiday recipes for seniors!

1. Tomato Tortellini Soup

Prep time: 10-15 minutes | Cook time: 15-20 minutes | Total time: 25-35 minutes

Ingredients

• 2 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp balsamic vinegar
• 4 cups (32 ounces) low-sodium vegetable or chicken broth
• 1 (28-ounce) can crushed tomatoes
• ½ cup heavy cream
• 2 bay leaves
• 1 (14-ounce) package fresh or frozen cheese tortellini
• ½ cup fresh basil leaves, thinly sliced, plus more for garnish
• Grated or shredded Parmesan cheese, for garnish (optional)

Instructions

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally until tender, about 6 minutes.
2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. 
3. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). 
4. Remove from the heat, remove and discard the bay leaves, and stir in the basil. 
5. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

2. Red Cabbage Slaw

Prep time: 15 minutes | Total time: 15 minutes

Ingredients

For the slaw:

• 1 red bell pepper (core, seeded, and thinly sliced)
• ¾ pound red cabbage (shredded or thinly sliced )
• 1 cup flat-leaf parsley (chopped)
• 1 orange (peeled and segmented )
• 1 apple 
• 2 Tbsp cashews
• 2 Tbsp pumpkin seed

For the dressing:

• Juice of 1 lemon
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp 100% pure maple syrup (optional)
• ½ tsp kosher salt
• Ground black pepper (to taste

Instructions

1. In a bowl, whisk all the ingredients for the dressing and set aside.
2. In a large bowl, add all the ingredients for the slaw and pour the dressing over.
3. Toss well and let sit for 10 minutes to let the cabbage soften a bit and absorb the flavor of the dressing. 
4. Serve immediately, or refrigerate to serve the next day.

3. Last-Minute Lasagna

Prep time:  10 minutes | Cook time: 30-35 minutes | Total time: 40-45 minutes

Ingredients 

• 1 (28-ounce) can of crushed tomatoes
• 2 Tbsp extra-virgin olive oil
• ½ tsp fine grain salt
• 2 cloves garlic, chopped
• ½ tsp red pepper flakes
• Lemon zest
• 12 ounces fresh pasta sheets, cut into lasagna strips OR 
• 9 ounces dried, whole wheat, no-boil lasagna sheets
• 1 cup cooked red lentils or cannellini beans (optional)
• ¼ cup chopped olives (optional)
• 4 ounces mozzarella cheese, torn

Instructions

1. Preheat the oven to 400° with a rack in the top third.
2. Combine the tomatoes, olive oil, salt, garlic, and red pepper flakes in a bowl and stir.
3. Spoon ¾ cup of the sauce into the bottom of an 8 x 12-inch, oven-proof baking dish. Sprinkle generously with lemon zest, and cover with a layer of pasta, giving the pasta strips a quick dunk in cold water before using.
   1. If you’re using no-boil noodles, you don’t have to dip them in water.
4. Spoon another thin layer of tomato sauce, sprinkle with a few tablespoons of the lentils and olives (if using), and cover with another layer of pasta. 
5. Repeat with more layers and end with a generous amount of tomato sauce on top. Finish with the mozzarella cheese on top.
6. Bake for 30 minutes, or until the cheese gets nicely golden.
   1. For no-boil noodles, cover the lasagna with foil and bake until pasta is tender (30-35 minutes).

4. Broccoli & Cheddar Soup

Prep / cook / total time: 30 minutes

Ingredients

• 2 Tbsp oil, divided
• 1 medium leek, white and light green parts thinly sliced
• 1 medium Yukon Gold potato
• 1 (16-ounce) bag frozen broccoli, or 1 large bunch broccoli (about 2 pounds), cut into small florets and stems discarded (or saved for another use)
• 6 cups low-sodium vegetable broth, low-sodium chicken broth, or water
• 1 cup shredded extra-sharp cheddar cheese (4 ounces)
• Salt
• Freshly ground black pepper
• Plain yogurt or a lemon wedge, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat to 450°. Heat 1 Tbsp of the oil in a large pot over medium heat until shimmering. 
2. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. 
3. Meanwhile, peel and chop the potato into 1-inch chunks. Add the broth or water and potato to the pot and bring to a boil.
4. Spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 Tbsp of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.
5. Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. 
6. Purée soup with an immersion blender or in batches with a regular blender. 
7. Add the cheese and stir until melted. Taste and season with salt and pepper.
8. Serve topped with a small dollop of yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

5. Classic Stuffed Peppers

Prep time: 15 minutes | Cook time: 25-30 minutes | Total time: 40-45 minutes

Ingredients 

• 4 large bell peppers
• 1 (15-ounce) can tomato sauce
• ½ pound ground beef or turkey
• ⅓ cup chopped onion
• 1 cup cooked brown or white rice
• ⅛ tsp salt
• ⅛ tsp black pepper
• ⅛ tsp garlic powder

Instructions

1. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. 
2. Bring to a simmer and cook for 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water, and set aside on paper towels to drain.
3. In a skillet, heat the ground beef (or turkey) and onion and cook until no pink remains. Drain.
4. Add the salt, pepper, rice, garlic powder, and half of the tomato sauce.
5. Stir well and spoon into the peppers.
6. Top with the other half of the tomato sauce.
7. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

We hope you and your loved one enjoy these healthy, easy post-holiday recipes! They’ll have dinner on the table in under an hour, with good food that will help them reset after all the Christmas, Hanukkah, and New Year’s treats.

Meal prep and cooking can be challenging for your aging parent or grandparent, and you may not always be available to help them. An in-home care professional can assist with meal prep, grocery shopping, and other tasks that will help your loved one stay safe and independent at home.

Safe-T Home Care is an in-home care agency in Monticello, Indiana. We provide transportation, personal care, and other services so your loved ones can stay safe and independent at home. For more information, visit our website or like us on Facebook.