You’ve heard of Meals on Wheels, but do you really know the meaning behind it? For 45 years, Meals on Wheels has been delivering meals to central Indiana senior and disabled home-bound residents. It’s the only meal delivery service that provides medically-tailored meals to reduce the effects of chronic illness and help people age in place. The meals are prepared by all of central Indiana’s major hospitals based on each individual client’s diet prescription.
Here is even more information about Meals on Wheels:(Courtesy of Megan Cook, Eskenazi Health Dietician, and Vicki Burdick, Meals on Wheels)
1. Medically-tailored Meals: We are the ONLY local meal delivery service provider to serve medically-tailored meals. These meals optimize health and reduce the effects of chronic illness. Every client we serve receives a meal that is specific to their particular health needs. We offer several diets including regular, heart healthy, low sodium, diabetic, mechanical soft and puree.
2. Food is Medicine: We have several programs that focus on this concept and that are truly groundbreaking for a small nonprofit.
3. Program Specifics
a. We serve EVERYONE in the greater Indianapolis area. You do not have to be a senior citizen to receive our service.
b. We deliver meals Monday through Friday during the lunch hours. Each client receives two meals per day – one hot/one cold.
c. The cost for our service is $6/day; however, we do have a Financial Assistance Program for qualifying, low-income clients. Currently, 48% of our clients need financial assistance. It takes $100,000 annually to fund this program.
FRESH PINEAPPLE SALSA
1 pineapple, fresh, cored and diced ¼”
1 cup Roma tomatoes, seeded and diced ¼”
1 Vidalia onion, diced ¼”
1 sweet bell pepper (red or orange), diced ¼”
2 Jalapenos peppers, seeded and chopped
2 garlic cloves, minced
2 Tbsp. lime juice
½ tsp. Kosher salt
1 cup cilantro leaves, coarsely chopped
Cayenne pepper, to taste
1. Chop vegetables to ¼” dice; combine all ingredients and allow to marinate for 1 hour before serving.
2. Season with additional cayenne pepper for added heat.
½ cup smoked paprika
¼ cup dried thyme leaves
¼ cup dried oregano leaves
2 Tbsp. ground black pepper
2 Tbsp. ground white pepper
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. cayenne pepper
1. Combine all ingredients in a bowl and mix well; store in an air-tight container for up to a year.
Nutritional Analysis: Serving size: ¼ cup Calories: 51 Total Fat: 0 g Saturated Fat: 0 g Cholesterol: <0 mg Sodium: 60 mg Fiber: <1 g Protein: <1 g Carbohydrate: 3.5 g
Makes about 16 servings
CARIBBEAN SALMON WITH PINEAPPLE SALSA
1. Thaw fillet in 41 degrees F or less refrigerator for 12 – 24 hours.
2. Cut fresh pineapple into small dice 1/4″; combine with pico de gallo salsa.
1. Pre-heat a small 6″ non-stick skillet; season salmon with cajun spice.
2. Sear salmon on both sides generously; transfer to a 350 degree oven until temperature reaches 135
1. Serve one fillet with 2ounces of pineapple salsa over top.
1. Hold food for service at an internal temperature of 135 degrees F or above.
2. Do not mix old product with new product.
3. Discard at end of service
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