30 Minute Meals for Seniors

Double-Dipped Spicy Chicken


  • Vegetable Oil
  • 1 1/2 Cups Flour
  • 1 Teaspoon Paprika
  • 1 Teaspoon Poultry Seasoning
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Allspice
  • 1 Cup Buttermilk
  • 1 Pound Boneless, Skinless Chicken Thighs
  • 1 Pound Chicken Breast Tenderloins
  • Salt and Pepper


  • Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat
  • A cube of bread should brown in a 40 count when oil is ready
  • Set out three disposable pie tins
  • Mix flour with paprika, poultry seasoning, cayenne and allspice
  • Divide seasoned flour between two tins
  • Pour buttermilk into a tin
  • Line up tins as such
    • Flour
    • Buttermilk
    • Flour
  • Season chicken with salt and pepper
  • Coat chicken in flour, then buttermilk, then a second coating of flour
  • Cook chicken 6 minutes on each side, until deep golden brown and firm

Yield:  4 servings


Blue Cheese and Walnut Salad with Maple Dressing


  • 1 (10-ounce) Sack Baby Spinach
  • 1/3 Pound Blue Cheese, Crumbled
  • 1 (6 ounce) Can Walnut Halves, Toasted
  • 1/4 Cup Maple Syrup, Warmed
  • 1 1/2 Tablespoons Cider Vinegar
  • 1/4 Cup Extra-Virgin Olive Oil
  • Salt and Pepper


  • Place spinach on a large platter
  • Top with blue cheese and walnuts
  • Warm maple syrup in a small saucepan
  • Pour vinegar into a small bowl
  • Whisk oil into vinegar in a slow stream
  • Whisk maple syrup into dressing in a slow stream
  • Pour dressing down over the salad platter and serve
  • Season with salt and pepper to taste

Yield:  4 servings


Double Stuffed Potatoes with the Works


  • 2 Large Russet Potatoes, Cleaned and Pricked with a Fork Several Times each
  • Drizzle Olive Oil or Vegetable Oil
  • 2 Slices center cut Bacon, Chopped into 1/2-inch pieces
  • 2 Scallions, Chopped
  • 1/4 Cup Sour Cream
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Coarse Black Pepper


  • Preheat a small, non-stick pan over medium high heat
  • Rub potatoes with a drizzle of oil
  • Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once
  • While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp
  • Add scallions and cook together with bacon one minute more
  • Transfer bacon bits and scallions to a paper-towel lined plate to drain
  • Allow potatoes to cool enough to be handled, about 5 minutes
  • Preheat broiler to high
  • Cut potatoes in half and scoop out the flesh in a small bowl
  • Smash potato flesh together with sour cream until combined using a potato masher
  • Stir in cheddar cheese, bacon and scallions and season with salt and pepper to your taste
  • Scoop filling back into potato skins and place on a cookie sheet
  • Place potatoes in oven and brown under broiler, 6 inches from heat, for 5 minutes

Yield:  4 servings


Chocolate-Dipped Bananas


  • 4 Bananas
  • 8 Popsicle Sticks
  • 3 Cups good quality Chocolate Bar
  • 3 Tablespoons Butter, Cut up


  • Chopped Nuts
  • Toasted Coconut
  • Cookie Crumbles
  • Colored Sprinkles or Chocolate Jimmies
  • Mini Chocolate Candies or Mini Semi-Sweet Chips
  • Granola


  • Peel and cut the bananas in half crosswise, so that you have 8 pieces
  • Place peeled bananas on sticks
  • Line a cookie sheet with waxed paper
  • Place bananas on cookie sheet in the freezer, keeping them there as long as possible – at least 10 minutes
  • Heat chocolate bits with butter in a double boiler over low heat until the melted chocolate and the butter are incorporated
  • Dip the chilled bananas in chocolate and roll with your favorite topping
  • Chill or freeze until ready to serve
  • If frozen, allow 30 minutes to thaw before serving

Yield:  8 Chocolate-Dipped Bananas

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