Below are recipes for five nutritious and tasty meals that are easy to make in your kitchen!

  1. Banana Oatmeal Smoothie – Great source for plenty of fiber, whole grains, potassium, and vitamin B6. 


  • ¼ cup old-fashioned rolled oats
  • 1 banana, cut into thirds
  • 2 teaspoons honey
  • ½ cup plain low-fat yogurt
  • ½ cup fat-free milk
  • ¼ teaspoon ground cinnamon


  1. In a blender, combine oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately.



  1. Salads with chicken and vegetables


  • 6 cups torn salad greens
  • 2-1/2 cups chopped cooked boneless skinless chicken breasts
  • 2 large tomatoes, chopped (about 2 cups)
  • 4 carrots, shredded (about 2 cups)
  • 1/2 cup KRAFT Classic Ranch Dressing


  1. Toss salad greens with chicken, tomatoes and carrots in large bowl.
  2. Add dressing; mix lightly.
  3. Divide evenly among 4 individual serving plates.




  1. Poppy Seed Fruit Salad

Yield: 6 servings


  • 3 tablespoons orange-mango fat-free yogurt (such as Dannon)
  • 3 tablespoons poppy seed salad dressing
  • 2 cups halved strawberries
  • 2 cups cubed pineapple
  • 1 cup honeydew melon balls
  • 1 cup cantaloupe balls
  • 12 Boston lettuce leaves


  1. Combine yogurt and salad dressing in a small bowl; stir well with a whisk.
  2. Combine strawberries, pineapple, and melon balls in a large bowl, tossing gently.
  3. Line each of 6 plates with 2 lettuce leaves; spoon 1 cup fruit mixture onto each plate.
  4. Drizzle each salad with 1 tablespoon dressing. Serve immediately.




  1. Easy Eggplant Stir Fry

Yield: 4 servings


  • 2 eggplant (peeled and cubed)
  • 1 zucchini (thinly sliced)
  • 1 cup green bell pepper (cut into strips)
  • 2 onions (sliced)
  • 3 tablespoons Italian salad dressing (low fat)
  • 2 cups cherry tomatoes
  • 2 cups brown rice (cooked)


  1. Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
  2. Stir lightly to combine and cook over low heat until tender.
  3. Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice.



  1. Scalloped Potatoes


  • 4 Garlic cloves, large
  • 2 tsp Thyme, fresh leaves
  • 1 White or yellow onion, small
  • 4 lbs Yukon gold potatoes
  • 1 cup Chicken stock or vegetable stock
  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper
  • 1 1/2 tsp Kosher salt
  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese


To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop.  Since we’re using milk instead of cream, it’s important not to let the sauce boil. Just let it get warm enough that it barely comes to a simmer so that it can thicken.  (Otherwise, the sauce will “break” and become watery when baked.) Then remove it from the heat until it’s ready to be used.

Meanwhile, as your sauce cooks, slice up all of those potatoes.  The thinner they are, the quicker they will cook. So I usually slice mine about 1/4-inch thick.

Once your sauce and potatoes are ready to go, it’s time to layer everything up!  I usually go in the following order:

  1. Half of the potatoes
  2. Half of the sauce (including the onions that I strain out and add with a slotted spoon)
  3. Half of the shredded cheese
  4. Parmesan
  5. Half of the potatoes
  6. Half of the sauce
  7. Half of the shredded cheese

Once everything is ready to go, cover the pan lightly with aluminum foil.  Then bake for 30-35 minutes, or until the sauce is nice and bubbly around the edges.  Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through.  (If the cheese starts to get too brown on top, just lightly cover the top with a sheet of foil again until the potatoes are ready to go.)


Then remove, sprinkle with some extra thyme and black pepper, and serve!

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