• Alcoeur Gardens

Alcoeur's Apron- Fall Flavors Continue

All the recipes that we will feature on Alcoeur's Apron will be soft, easy to swallow, and a great choice for elderly eaters! We try to keep all the meals under 15 ingredients so that you and your loved one have more time eating together then cooking or cleaning the kitchen. This week's recipes feature a scrumptious Oven Baked Acorn Squash and a savory Harvest Chicken Casserole.


Oven Roasted Acorn Squash


INGREDIENTS

  • 1 acorn squash, cut in half and seeds removed

  • 2 tbsp. butter, softened

  • 1 tbsp. packed brown sugar

  • 1/4 tsp. cinnamon

  • Small pinch kosher salt

DIRECTIONS

  1. Preheat oven to 400°. Spread butter on inside of each squash half. 

  2. In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash. 

  3. Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes. 


Harvest Chicken Casserole

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil, divided, plus more for baking dish 

  • 2 lb. boneless skinless chicken breasts

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 onion, chopped

  • 2 medium sweet potatoes, peeled and cut into small cubes

  • 1 lb. brussels sprouts, trimmed and quartered

  • 2 cloves garlic, minced

  • 2 tsp. fresh thyme leaves

  • 1 tsp. paprika

  • 1/2 tsp. ground cumin

  • 1/2 c. low-sodium chicken broth, divided

  • 6 c. cooked wild rice

  • 1/2 c. dried cranberries

  • 1/2 c. sliced almonds

DIRECTIONS

  1. Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces. 

  2. Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes. 

  3. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.  



We are so excited about these mouthing watering recipes! Please, send us pictures of your meals and let us know how you enjoyed them!

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