By Melissa Donald
Seniors tend to eat smaller portions. Rather than preparing a large meal for one or two people that will last and sit for a week in the refrigerator, instead assemble a meal and freeze it in smaller portions. This recipe for taco soup is quick and easy to prepare. The person you are caring for can remove a portion from the freezer, add water, turn on the Crock-Pot and in hours, have a homemade meal.
2 cloves of fresh garlic – minced or 1 ½ tsp of jarred minced garlic
¼ c dried parsley
1 Tbsp dried oregano
1 Tbsp dried basil
½ tsp salt
½ tsp black pepper
16-20 bite-sized pitted prunes
½ c pitted Spanish green olives
½ c pitted Kalamata olives
¼ c capers with a little bit of juice
3 Tbsp red wine vinegar
⅓ c dry white wine
½ c olive oil
4 bone-in skinless chicken breasts or boneless skinless breasts
2 bay leaves
3 Tbsp dark brown sugar.
*Combine all ingredients except the chicken, bay leaves, and brown sugar in a large bowl and mix well. If using a plastic Crock-Pot liner, place the chicken in the bag (liner) and pour the rest of the ingredients over top. If you are not using a liner, then place the chicken in the ceramic Crock-Pot bowl and pour the rest of the ingredients over top.
*Add the bay leaves. Make sure they are submerged in the mixture. Place the lid on the Crock-Pot ceramic bowl or tie the top of the liner bag and place in the refrigerator overnight.
*A half an hour before placing in the Crock-Pot, remove the chicken dish from the refrigerator. After a half an hour has passed, place the Crock-Pot bowl or liner in the Crock-Pot and turn on high. For bone-in chicken breasts cook on high for 4 hours. For boneless breasts cook on high for 2 ½ hours. Cooking time may vary depending on your Crock-Pot.
Serve with juices. A warm and hearty gourmet dish that people will think you spent hours preparing.