Page 112 - Senior Link Magazine Fall 2026 - Online Magazine

Thanks to United Market Streets' Lifestyle Desk for their contribution
to Senior Link’s recipe section.

RECIPE ONE PAN ENCHILADA MEAL

WHAT YOU NEED

• 1 tsp olive oil • 1 (12 oz) bag Signature • 1 (15 oz) jar Siete Red
Select Frozen Cauliflower Enchilada Sauce
• 93% lean ground beef Rice
• 1 medium onion, • Optional toppings: Siete
chopped • 1 (15 oz) can Signature Jalapeno Sauce, diced
Select Low Sodium Black avocado, sour cream,
• 2 cloves garlic, minced Beans, rinsed and drained crumbled blue corn chips
HOW IT’S MADE

1. Heat oil in a large skillet over medium 2. Add the cauliflower rice, beans, and 3. Serve immediately, topping as desired.
heat; cook onions, garlic and ground enchilada sauce to the beef mixture;
beef until temperature reaches 165 cook until cauliflower rice is heated
degrees. and cooked through.

RECIPE SMOKY BLACK BEAN CHIPOTLE SOUP

WHAT YOU NEED
• 2 cans (15oz) black beans, • 1 tablespoon extra-virgin • 4 cups low sodium
rinsed and drained olive oil vegetable or chicken
• 1 onion, diced • 1 cup frozen corn broth
• 2 cloves garlic, minced • 2 tablespoons chipotle • 2 cups water
• 1 bell pepper, diced salsa • Juice of one lime
• 1 envelope taco seasoning
HOW IT’S MADE
1. Heat oil in a large pot; add onion, 2. Carefully add remaining ingredients; 3. Serve and enjoy.
garlic, and bell pepper; sauté until simmer for 10 minutes.
soft.

RECIPE FALL COLESLAW

WHAT YOU NEED
For the dressing: • 4 teaspoons Dijon • 3/4 cup toasted, sliced
• 1/2 medium red onion, mustard almonds
chopped • 1/2 teaspoon kosher salt • 3/4 cup 50 % less sugar
• 1/3 cup avocado or olive For the salad: dried cranberries
oil • 1 small head green • Kosher salt
• 1/4 cup apple cider cabbage, shredded or 2 • Freshly ground black
vinegar (14 oz) bags coleslaw pepper
• 2 tablespoons maple • 1 bunch fresh parsley or 2
syrup tsp. dried parsley
HOW IT’S MADE
1. In a large bowl, whisk oil, apple cider 2. Let sit for at least 10 minutes for the dressing; toss to combine. Taste and
vinegar, maple syrup, Dijon mustard, flavors to meld. season with kosher salt and black
and 1/2 teaspoon kosher salt; stir in 3. Add the shredded cabbage, parsley, pepper as needed.
onions. almonds, and cranberries to the

This page is generously sponsored
by United Market Street