What makes a meal more appealing to older people with decreased appetites?
Dining is a multisensory experience; the sights, sounds, and smells create an inviting atmosphere of welcoming comfort. What our residents long for is a taste of the familiar, a dining experience with new friends who become family, all enjoying pleasant conversation and a good home cooked meal.

It is about the Sunday dinner of roasted chicken seasoned with parsley, rosemary and sage or the meatloaf that is better than your Mother’s. After 35 years of cooking, I enjoy making most any dish to accommodate the happy memories of my residents, a lamb option for Easter dinner, an oyster stew for a cold winter evening supper, and always, a sweet treat and a song. (I am a singing chef!)

How do you ensure that your meals are nutritionally complete?
Encouraging nutrition begins with serving a meal that is visually appealing with fresh garnishes. What is presented must please the eye first. While all daily menus adhere to the USDA MyPlate guidelines, entrees consistently include lean meats, fish and eggs, fresh seasonal fruits and creatively
prepared vegetables. Yes, spinach, kale and broccoli can taste good.

How do you modify recipes to make them healthier?
Introduce whole grain options and substitute fat-free or low fat dairy products including high protein, low fat yogurt. Utilize dark green vegetables in entrée recipes. We take pride in our delicious homemade soups, prepared with lower sodium bases, thickened with pureed vegetables and seasoned
with a variety of herbs and spices.

Chef Harry invites you to a complimentary lunch Monday through Friday at noon. Please call Wendy Franklin or Iris Ortiz to reserve a table for two at 610-814-2700 Sacred Heart Senior Living by Saucon Creek is located at 4851 Saucon Creek Road, Center Valley, PA.

Garlic Herb Roasted Chicken
Garlic Rosemary Chicken web

1 Large whole chicken, patted dry
3 Tablespoons chopped fresh parsley
3 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh sage
3 teaspoons chopped fresh thyme
3 teaspoons chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
1 Whole lemon
1 Whole garlic bulb
1 Tablespoon oil

1. In a small bowl, combine the parsley, rosemary, sage, thyme, salt, pepper and garlic powder. Mix well.
2. Sprinkle 2 teaspoons of the herb mixture in the cavity of the chicken.
3. Cut the lemon in half and squeeze the juice of one half into the cavity of the chicken. Then place that half of the lemon inside the chicken.
4. Remove the outer paper from the garlic bulb and cut the top off, then pour the oil over the bulb and place it in the chicken as well.
5. Loosen the skin around the chicken breast and rub about ¾ of the remaining herb mixture under the skin.
6. Take the other half of the lemon and squeeze the juice all over the chicken skin. Then rub the remaining ¼ of the herb mixture on the skin.
7. Place the chicken in a roasting pan on a rack (breast-side up) roast in a 350 degree oven for 1½ to 2 hours or until a meat thermometer reaches 180 degrees Fahrenheit when inserted in the thigh. Use a meat thermometer to be sure.

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