| Our meals offer our clients,
their dependent children and caregivers stability and comfort
as they grapple with the effects of illness. On a long-term
basis, our goals and objectives include the following:
1. Improve the quality
of life, health, and ability to perform daily activities
for individuals and families affected by illness by:
- Providing calorie-rich, nutritionally
tailored meals that will help clients gain weight
and prevent muscle loss.
- Preventing avoidable hospitalization
and institutionalization
2. Ease the burden of
childcare for sick parents, and help parents effectively
care for sick children by providing nutritious meals
for parents and their children
3. Keep individuals healthy for as
long as possible, keeping families intact and children
out of foster care.
4. Provide culturally appropriate,
flavorful meals that will appeal to people of diverse
backgrounds in order to ensure that individuals and
their families will eat well. |
 Our
aim is to help clients best meet their nutritional needs based
on type of illness, schedule and tastes. To do this we offer
different delivery options, special medically tailored diets
and a rotating and diverse menu.
A sample menu can be seen below.
Click here
to see some of our favorite recipes.
Delivery Options
Depending on where you live, you may have two
options for delivery of meals:
1. Daily
Meal Delivery
- A driver will deliver your meals
daily, Monday – Friday, between 12:00 pm – 6:00
pm.
2.
Weekly Meal Delivery
- A driver or volunteer will
deliver 5 days’ worth of meals, usually on Saturday,
although arrangements can be made for weekday delivery.
|
Special Diets
We also prepare and deliver 28 special
diets, meals tailored to meet the unique nutritional and medical
needs of a specific illness or drug regime.
Sample Weekly
Menu:
|
|
MONDAY |
TUESDAY |
WEDNESDAY |
THURSDAY |
FRIDAY |
|
SALAD |
Potato with Egg Salad |
Southern Style Mac and Tuna Salad |
Spinach Salad w / Chopped Whole Eggs
& Olives |
Marinated Beets w. Bermuda
Onions |
Fruit Salad and Cole Slaw |
|
ENTRÉE |
Beef Stroganoff |
Oven Fried Chicken Cutlets Fricassee |
Italian Meatballs Marinara |
Roast Leg of Lamb w/ Mint Jelly |
Fried Sole Filets w. Tartar Sauce |
|
STARCH |
Egg Noodles Parmesan w / Kidney Beans |
Black Eye Peas with Rice |
Cheese Lasagna |
Roasted Potatoes w / Sour Cream |
Baked Garbanzo & Kidney Beans |
|
VEGGIE |
Vegetable Medley |
Collard & Turnip Greens w / Rutabagas |
Spaghetti Squash w. Sweet Peas |
Green Bean Almondine |
Brussels Sprouts w. Walnuts |
|
DESSERT |
Pumpkin Walnut Cake |
Chocolate Fudge Almond Cake |
Boston Cream Pie |
Apple Pie |
Pecan Pie and Pineapple Cake |
|
FRUIT |
Fresh
Apples |
|
Fresh
Oranges |
|
Fresh
Pears |
|
SOUP |
Cream of Tomato |
Black Bean Soup |
Pinto Bean & Rice Soup w / Tofu |
Vegetable Beef & Barley Soup |
Chicken Noodle |
|
SNACK |
Orange Juice |
Potato Chips |
Cheese Doodles |
Trail Mix |
Assorted Cookies |
Here are some of
our favorite recipes:
Cod Fish
Stew - Whole Wheat Bread Croutons
- Three Greens and a Rutabaga
Cod
Fish Stew
2 T olive oil
½ c chopped carrots
1 c chopped onions
1 c chopped celery
2 cloves garlic, minced
1 16 oz can diced tomatoes
1 c water
2 c clam juice or chicken broth
2 large potatoes (peeled & ¼ dice)
2 lb codfish* cut into 2inch lengths
Old Bay seasoning (to taste)
White pepper (to taste)
In a large pot, heat olive oil. Add carrots,
onions, celery and garlic. Sauté 3 to 4 minutes. Add
tomatoes, water, clam juice or chicken broth and potatoes.
Bring to a boil, cover and simmer at low heat for 15 minutes,
stirring occasionally.
Season fish with Old Bay and pepper. Add to
vegetables and cook, covered, over medium heat until fish
flakes easily, about 10 minutes.
Serve hot with whole wheat bread crouton slices.
Serves 8
Whole Wheat Bread
Croutons
¼ c olive oil
2 T grated parmesan cheese
2 T paprika
1 T chopped fresh parsley
1 t garlic powder
8 slices whole wheat bread (cut center out into triangles)
Combine all ingredients (except bread) in a
small bowl. Mix. Brush tops of bread slices and place on a
cookie sheet. Brown in preheated 400?F ovens for 5 minutes.
Three Greens and
a Rutabaga
2 bunches collard greens
2 bunches turnip greens
2 bunches mustard greens
2 lbs smoked turkey wings (sectioned)
Black pepper (to taste)
1 medium rutabaga (peeled and ¼ diced)
1 garlic clove (minced)
3 T olive oil
Clean and rinse greens in water removing all
soil. Gather together about 5 leaves in a roll and cut once
along the length, then across into two-inch portions. Place
turkey wings in a large pot, cover with water, add black pepper,
cover pot and cook at medium heat for one hour.
Then add rutabaga, garlic, olive oil and greens and bring
to a boil. Let simmer at medium heat, stir occasionally.
Continue cooking for 30 minutes, or until greens become tender.
Serve with hot rice.
Serves 8 | 
