Chef Eduardo Nepomuceno, the executive chef at the Lemont Nursing and Rehabilitation Center, shows Dr. Sandy Goldberg how he prepares nutritious food for his residents! Grilled salmon sandwich 4pcs 3-4 oz salmon fillets Marinade 4 tbsp low sodium soy sauce 1 tbsp orange juice 1 tsp ginger puree 1 tbsp sugar 1 tsp garlic Asian slaw 1/2 cup julienne carrots 1/2 cup julienne red cabbage 1/4 cup julienne pineapple 1 tbsp ponzu sauce 1 tbsp roasted pepper 2tbsp lite mayo 1. Combine all ingredients for the marinade and pour over salmon fillets 2. Let the salmon marinade for at least an hour. 3. Toss the pineapple,carrots and red cabbage with the ponzu sauce and set aside. 4. In a blender puree the roasted pepper with the mayo. 5. Grill the salmon fillets about 2-3 mins on each side and finish off in the oven for another 3-4 mins 6. Assemble the sandwich my spreading the roasted pepper mayo on the focaccia bread. Place the salmon and top with asian slaw. Chicken adobo salad 4 pcs 3-4 oz boneless skinless chicken breast 1/2 cup julienne manggos 1/2 cup julienne tomatoes 1/2 cup julienne cucumbers 5 cups mixed greens 1 cup crispy tortillas Marinade 4 tbsp low sodium soy sauce 2 tbsp white vinegar 1 tbsp sugar 1 tsp mince garlic 1 bay leaf Pepper Dressing 1/4 cup chopped cilantro 1/4 cup lime juice 1/3 cup honey 1/4 cup olive oil Salt pepper to taste 1. Combine all ingredients for marinade and add chicken let sit for at least 1 hour 2. In a food processor or blender add all ingredients. Let sit for 30 mins 3. Grill chicken breats 3-4 mins on each side and finish off in the oven for 5 mins. 4. Assemble salad starting with lettuce top or toss the mangoes, tomatoes and cucumbers. 5. Slice chicken and and top salad. 6. Add crispy tortilla 7. Drizzle with cilantro dressing Roast pork with mustard herb sauce and cauliflower mash and grilled asparagus Rub 1/4 cup olive oil 2 tbsp salt 1/2 tbsp black pepper 1 cup orange juice 1 tsbp minced garlic 1 tbsp rosemary Mustard herb sauce 2 tbsp dijon mustard 1 tbsp balsamic vinegar 1 tsp chopped fresh basil 1 tsp chopped fresh thyme 1 tsp garlic 1. Combine all ingredients for rub and cover pork loin with rub. 2. Roast in the oven for 2-3 hours at 350 degrees 3. Let pork sit 20 mins before slicing 4. Slice the desired thickness. Sauce 1. Sautee garlic in oil till brown 2. Add the rest of the ingredients and let simmer 3. Pour on top of the sliced pork Cauliflower mash 3-4 heads califlower 1 cup skim milk 1/4 cup margarine 1/3 cup parmesan cheese Salt and pepper 2 tbsp chives 1. Clean cauliflower using only florettes 2. Boil for 20 mins until fork tender 3. In a food processor blend drained florettes add milk, parmesan cheese salt and pepper. 4. Sprinkle with chives Seared asparagus tips 1 bundle asparagus Salt pepper to taste 2 heads garlic 1 lemon 1 tbsp oil 1. Parboil asparagus in boiling water for 2 mins 2. Shock in ice water 3. Drain and add lemon juice garlic and salt and pepper. 4. In a sautee pan add oil and sautee asparagus in high flame for 2 mins. Grilled fruit with honey yogurt dip. Peaches Nectarines Pineapple 1 cup lowfat yogurt 1 tsp cinnamon 1 tsp honey Cooking spray 1. Spray the fruit with cooking spray so it wont stick to the grill. 2. Grill fruit for 1 minute on each side 3. Mix honey cinnamon and fruit. 4. Slice the grilled fruit and plate next to the yogurt dip.
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Nutritious Food in a Nursing Home
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