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3 quick and easy healthy fall recipes for seniors

Cooking is one of the more beautiful parts of embracing fall weather. As it gets a little cooler outside, turning on the stove or oven brings comforting warmth to your home. You also get to enjoy the delicious smells of your fall recipes cooking.

September 26, 2024

Cooking is one of the more beautiful parts of embracing fall weather. As it gets a little cooler outside, turning on the stove or oven brings comforting warmth to your home. You also get to enjoy the delicious smells of your fall recipes cooking.

Additionally, cooking healthy recipes at home will help you maintain your weight and fitness level, as well as improve your heart health. Need ideas on what to cook? Attain HealthTM by CVS Health® has you covered. Take a look at three selections to add to your fall list of meals to prepare.

Healthy Fall Recipes for Seniors: Breakfast

It’s the most important meal of the day, so don’t forget that breakfast can be a special meal too! This recipe is quick and easy, but it’s also focused on lower sugar and nutritionally balanced. Check out this healthy fall breakfast recipe.

Pumpkin Oatmeal

Try this yummy recipe for pumpkin oatmeal.

Ingredients

  • 1 cup old fashioned rolled oats
  • 1 1/2 cups almond milk, or milk of choice
  • 2 tablespoons pure maple syrup, plus additional to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 teaspoon kosher salt

Directions

To a large microwave-safe bowl (pick one larger than you think you need as the oats will bubble up), add the oats and milk. Microwave on high for 2 minutes, or until oats are cooked through.

Remove the bowl from the microwave. Stir in the pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg and salt. Adjust spices to taste and serve with toppings like milk, Greek yogurt, fruit, or nuts and seeds as desired.

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Healthy Fall Recipes for Seniors: Lunch

A balanced lunch will help curb snack cravings and bring you energy during that afternoon slump.

Turkey Sandwich with Cranberries

You might think of this as a “Thanksgiving leftovers sandwich,” but it’s delicious any day of the week.

Ingredients

  • 2 slices of whole-grain bread
  • 4 to 5 slices of turkey breast (about 3 to 4 ounces)
  • 2 lettuce leaves
  • 2 tablespoon cranberry spread (choose your favorite!)
  • 1 to 2 slices of tomato (optional)
  • 1 tablespoon mayonnaise (optional)

Directions

Layer the sandwich ingredients to your liking and enjoy.

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Healthy Fall Recipes for Seniors: Dinners

This easy yet nutrient-rich dinner will make every day delicious. It’s a great, healthy fall recipe for seniors.

Sheet Pan Roasted Chicken and Vegetables

Sheet pan dinners are quick and easy, and you only have to wash one pan. This recipe can become a family favorite. Adjust the vegetables to whatever you like best.

Ingredients

  • 16 ounces boneless, skinless chicken breasts, halved
  • 1 tbsp balsamic vinegar
  • 1/2 tablespoon extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 3/4 teaspoon kosher salt
Balsamic Veggies:
  • Olive oil spray
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

Directions

Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.

Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.

Marinate while you prep the vegetables, the longer the better.

In a large bowl, toss the vegetables with 1 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoons basil and 1 teaspoon parsley.

Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes, until the chicken is cooked through.

Serve right away.

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