Living alone can cause individuals to take on new roles and challenges in life, many of which are unexpected. This Saturday, Feb. 25, Arbor Hospice will host a free “Cooking for One” workshop from 11 a.m. to 1 p.m. that will provide individuals with information on how to prepare meals for one person.
Arbor Hospice’s “Cooking for One” workshop will include nutritious meal planning, portion sizes and easy-to-make recipes. Participants will make and enjoy a meal, and a dietary specialist will be available to answer any questions. The workshop is free and open to the public.
The workshop will be held at Arbor Hospice located at 2366 Oak Valley Dr. in Ann Arbor. For more information or to register for “Cooking for One,” please call Arbor Hospice’s Grief Support Services at (734) 794-5460 or email firstname.lastname@example.org.
Our Dietary Manager Jill Gettle was recently a guest on WJBK-TV FOX2’s Cooking School to demonstrate some of the easy recipes that will be presented at this weekend’s workshop. Jill showed FOX2’s Lee Thomas how easy it is to prepare quick and nutritious meals for one. Check out the recipes featured on FOX2 below – nice job Jill!
If you have a chance to give these recipes a try, leave us a comment and let us know what you think!
THE BEST MEATBALLS
Makes 32 meatballs
2 lb. - Ground beef
1 pkg (6oz) - Stove Top Stuffing Mix for Chicken
1 ¼ cups - Water
2 - Eggs
Heat oven to 400°F. Line 2 (15x10x1”) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1½”) balls, using ¼ cup for each. Place uncooked meatballs on cookie sheet and freeze overnight. Place frozen meatballs in freezer bag. Grab as many as you need for individual use and thaw overnight.
Bake in oven at 400°F for approximately 20 minutes or until cooked through. Also, these are great in the crock pot-just add your favorite sauce.
MEXICAN CHICKEN WITH BLACK BEANS & CORN
4 - 12” x 18” sheets of foil wrap
1 - Skinless, Boneless Chicken Breast
1/3 Cup - Chunky salsa
¼ cup - Black beans or dark red kidney beans
¼ cup - Corn
Preheat oven to 400°. Place ½ of salsa in the middle of 2 sheets of foil wrap or parchment paper. Top with chicken, remaining salsa and beans. Bring up the sides and fold the top edge of the foil over several times to seal. Seal the edges in
the same way, leaving enough room for heat to circulate inside.
Place foil packs on a cookie sheet and cook for 20 minutes. Unseal foil packs carefully as the escaping steam will be very hot. Serve with some instant, microwavable brown rice.