Creamy Sun-dried Tomato Tortellini Soup

This creamy tomato soup highlights spinach as the primary brain food and a hint of cayenne pepper.  Spinach has nutrients in it that are linked to better brain function and helping dementia such as lutein, folate, and beta-carotene. Cayenne pepper has many health benefits including anti-inflammatory and anti-oxidant properties.

Ingredients

6 cups milk
3 oz fresh spinach
17 oz frozen cheese filled tortellini (I used plain and multi-colored)
1 jar (8 oz) oil packed sun-dried tomatoes, drained and pureed
5 white sauce balls (recipe provided below)
1/3 cup grated parmesan cheese
3 Tablespoons lemon juice
4 fresh tomatoes, diced
salt and pepper to taste
4 dashes cayenne pepper

In large pot, place all ingredients. Stir until thickened and heated through. Serves 6-8.

White Sauce Balls

2 cups all-purpose flour
1 lb butter or margarine, softened
2 Tablespoon salt
1/2 teaspoon pepper

Mix. Shape into 1-1/2 inch balls and freeze on cookie sheet. Put in zip lock bag when frozen. Can use to make sauces and soup bases.

Chewy Peanut Butter Crisps

I asked David what his favorite cookie was. He said it was peanut butter cookies. I found these in the Cookie Cookbook from Taste of Home. They are a flourless, eggless cookie so I thought he might be able to get them down easier, especially fresh out of the oven! They were a success, and he helped me make them so it was a "therapeutic moment" too!

Ingredients

1 cup creamy peanut butter

1 cup sugar

1/2 cup evaporated milk

4 teaspoons corn starch

1/2 cup milk chocolate chips

In medium bowl, stir sugar and peanut butter together until smooth. Add evaporated milk, corn starch and chocolate chips. Stir until mixed well. Scoop heaping teaspoonfuls of dough onto ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for 10-12 minutes. Yield 3-1/2 dozen

Confetti Pumpkin Chili

In time with the season, here is a delicious chili that is wholesome and warms from the inside out!

Ingredients

1 lb ground beef
1 lb ground Hot sausage
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 can kidney beans, rinsed and drained
1 can spicy black beans, rinsed and drained
1 can (4oz) diced green chiles
1 small can of pureed cooked pumpkin
1 can tomato sauce
1 teaspoon ground cumin
2 Tablespoons chili powder

sour cream, green onions and shredded cheddar cheese to garnish

In large pot, place meat, peppers and onion in over medium heat. Cook and stir until meat is no longer pink. Add the rest of ingredients. Stir until heated through. Serve with sour cream, chopped green onions or cheddar cheese, if desired.

Puree for dysphagia diets.