Warming Winter Meal Ideas

We have put together some ideas for warming winter meals for you to try.

If you are looking for inspiration for some quick nutritious meals this winter, we have put together some of our favourite recipes to help you provide the perfect warming meals for yourself or, if you’re a Bluebird Care team member, for your customers during the colder months.

 

The winter brings with it many additional risks to older people. One major risk is malnutrition which affects over 1 million people over the age of 65 in the UK.

Older people are also at risk of issues with the cold and are particularly at risk of hypothermia. To combat both issues, there are many delicious, warming and nutritious winter meals you could prepare for yourself or for your loved ones. Our supportive care team can also assist with meal preparation and cooking if you would like some extra support.

If you are looking for a little inspiration as to what to make for meals this winter, these warming winter meals will help inspire your winter menus:

Egg On Toast 

Anything on toast is comforting, but in winter it is extra-convenient and easy if your appetite is poor. Eggs that are boiled, poached or scrambled on wholegrain toast makes a delicious breakfast or light lunch that is high in protein and fibre.

 

Oats & Berries

Porridge is a quick and easy meal to prepare and can be enjoyed any time of the year. Oats are rich in fibre and are also a slow-release carbohydrate, giving you plenty of energy in the morning, while berries add colour and flavour.

You can use any milk you like to make your porridge, from dairy to oat milk. For an alternative option, why not try making some overnight oats and leave them in the fridge for an easy breakfast in the morning.

 

Sweet Potato & Butternut Squash Soup

Prep Time: 10 minutes | Cooking Time: 1 hour Serves: 4

INGREDIENTS

1 onion, diced

1 butternut squash, peeled and cut into 2cm cubes (roughly 500g)

1 sweet potato, peeled and cut into 2cm cubes (roughly 300g)

1 small carrot, peeled and cut into 1cm cubes (roughly 100g)

2 cloves garlic, peeled and halved

1 tbsp. vegetable oil

1 l vegetable stock

Double cream and fresh coriander, chopped, to garnish (optional)

DIRECTIONS

Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins.

Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender.

Allow to cool for 5 mins then whiz in a blender, in batches, until smooth.

Season with salt and pepper then serve with a swirl of cream and a sprinkle of coriander.

 

Slow Cooker Toad in the Hole

Grease the bottom of the slow cooker with a thin layer of butter to stop sticking.

Ingredients

240ml milk

120g plain flour (sieved)

2 eggs (beaten)

6 - 8 pork sausages or chipolatas

DIRECTIONS

Mix all the ingredients together

Pour into the slow cooker, add sausages (uncooked)

Cook on high for 2.5 hours

Recipe by Michele Quarry, Care Assistant - BEDFORD

 

Beef Stew

Preparation: 5-10 minutes | Cooking time: 95 minutes | Serves: 2

INGREDIENTS

340g/12oz cubed stewing beef

1 tbsp olive oil

1 large onion, sliced

85g/3oz pearl barley (You will need to boil the pearl barley in a saucepan of water, according to the package’s cooking instructions. It usually takes about 1 hour).

1 heaped tbsp plain flour

900ml/1½ pints stock

225g/8oz carrots, peeled and sliced

225g/8oz potatoes, sliced in medium-sized chunks

1 finely shredded small cabbage

Ground pepper to taste

DIRECTIONS

Using a large pan, fry the meat in the oil to seal in most of the juices, and then add the onion for a few minutes until soft.

Sprinkle the flour over the meat and then add the stock and stir well until boiling.

Add the carrots and potatoes and leave to simmer on a low heat for 1½ hours, adding more stock if necessary so that there is always a gravy in the stew.

Cook the pearl barley according to the instructions, so that it will be ready to add at the end.

Add the cabbage in the last 20 minutes. The meat will become more tender the longer it is cooked.

Just before serving, gently mix in the pearl barley.

 

Veggie Packed Pasta

Pasta is extremely comforting but, if your portions are too big it can be a real issue in regards to weight gain. One way to make a filling pasta without going too heavy on calories is to do a veggie packed pasta with small pasta shapes such as orzo. Limit brown pasta to the recommended portion size per person, but then fill out the meal with nutritious roasted veggies like tomatoes, peppers, courgette and aubergine.

For added low-fat and low-calorie protein, why not add some soya mince to make a Bolognese sauce? It makes the meal extra filling without adding on too many calories.