Serenity Senior Living

3 Simple Fall Recipes that Seniors will Love!

Check out these 3 fall recipes we’re looking forward to cooking now that summer is (nearly) over.
What are your favorite seasonal recipes to make?  Share them with us on our Facebook page for a chance to be featured on our next recipe blog post!

Shepherd’s Pie with Fall Vegetables

Yield: serves 4-6


  • 1 pound good quality ground beef
  • olive oil
  • 1/2 large yellow onion, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 turnip, peeled and diced
  • 1/2 lb Brussels sprouts, trimmed and halved
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1 15 oz can Swanson’s beef broth
  • 1 bouillon cube of your choice, I used a mushroom stock cube, dissolved in a tiny bit of boiling water
  • instant mashed potatoes
  • 1/2 cup grated Irish cheddar cheese


  1. Set oven to 350F
  2. Lightly coat the bottom of a 10″ skillet with olive oil, I used my cast iron skillet. Brown the lamb, breaking it apart as it cooks. Remove it to a plate.
  3. In the same pan saute the onion for a few minutes, and then add the parsnip, turnip and sprouts. Saute for a few minutes, then add a splash of broth, and cover to let them steam until just barely tender. Remove them to the plate with the meat.
  4. Make the gravy in the same skillet…melt the butter and add the flour, stir to combine and cook for a few minutes, just until it starts to turn light brown. Add the broth and the bouillon and stir until the gravy thickens. Add salt and black pepper to taste.
  5. Add the meat and veggies back into the pan and blend. Cover loosely with foil and set in the oven while you make the mashed potato topping.
  6. Make 6 servings of the mashed potatoes according to the directions. Add the cheese when you add the dried potatoes to the liquid.
  7. Spread or pipe the potatoes onto the top of the skillet. Put back in the oven for about 20-30 minutes until everything is hot and bubbly and the potatoes have started to brown. You can put the skillet under the broiler for more color if you like. I like to set the skillet on a baking sheet to catch any possible drips.


  • If you don’t see ground lamb in the meat case, ask the butcher, mine ground some up fresh for me.  In a pinch you can use ground beef.
  • If you like you can add some fresh herbs into the mixture before topping it with the potatoes.  Parsley, thyme, or sage would be good choices.

Pretty Autumn Soup

Total Time: Prep: 15 min. Cook: 20 min.

Makes: 6 servings



  • 2-1/2 cups cubed peeled butternut squash
  • 1 large sweet potato, peeled and cubed
  • 3 medium carrots, sliced
  • 1/4 cup thawed orange juice concentrate
  • 3 cups fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons minced chives
  • 1 tablespoon sesame seeds, toasted


  • Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.
  • Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts

1 cup: 166 calories, 1g fat (1g saturated fat), 5mg cholesterol, 190mg sodium, 33g carbohydrate (19g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.

Chocolate Fondue

Total: 15 min
Prep: 10 min
Cook: 5 min
Yield: 6 to 8 servings
Level: Easy


  • 1 pint fresh strawberries, washed, dried and hulled
  • 1 pint fresh raspberries
  • 2 bananas, peeled, cut into 2 to 2 1/2-inch slices
  • 12 ounces thick, salted pretzels
  • 4 ounces dried apricots
  • 6 ounces roasted, salted almonds
  • 4 to 6 recipes Enriched Chocolate Sauce, recipe follows
Enriched Chocolate Sauce:
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet chocolate
  • 2 teaspoons dark rum
  • 1/8 teaspoon grated orange zest


Arrange all of the fondue elements on a platter.

Serve Enriched Chocolate Sauce warm with the fondue elements.

Enriched Chocolate Sauce:

In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.

Happy cooking!

Kate & Jay

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