Sundays I am not making dinner for my mother in law. It’s hard to get her to eat anything on her own that isn’t grab and go. Tony wants me to give her more variety and this is the way I can do it. It’s not uncommon for a person with dementia to become more picky over time. I have to make the dinner taste good and be healthy at the same time.

One of the things that Tony is having trouble with is seeing his mom as she is now, rather than who she was. It certainly is hard. No one likes seeing their parents get old. I think the worst thing is dementia because it robs them of their personality. We are doing our best with the situation at hand.

This recipe is one I am creating from scratch. I am borrowing from several recipes and doing my own spin. Here are the stats:

Here is the recipe:

Fall Succotash

Serves 8

• 6 low sodium bacon slices, cut into 1-inch pieces (about 1 cup)
• 1 1/2 lbs. chicken thighs, cut into 1-inch pieces
• 1 cup chopped sweet onion (from 1 medium onion)
• 1 Tbsp. finely chopped garlic (about 3 cloves)
• 10 oz. fresh green beans, trimmed and cut into 2-inch pieces (2 cups)
• 1 lb. Butternut squash, peeled and cut into 1-inch cubes
• 2 cups fresh or frozen yellow corn kernels (from 4 ears)
• 1 tsp. mild chili powder
• 1/2 tsp. black pepper, plus more for garnish
• 2 chopped red bell peppers
• 1 tsp. coarsely chopped fresh thyme leaves, plus more for garnish

1. Place bacon in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until crispy, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving 2 tablespoons drippings in skillet. Save remaining drippings for another use.
2. Add the chicken to the pan. Brown until cooked through. Remove from the skillet.
3. Add onion to reserved drippings in skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.
4. Increase heat to high; stir in butternut squash. Add in 1/4 cup water, cover and cook for 5 minutes, then remove the lid. Then stir in green beans, corn, red bell pepper, chili powder, and black pepper. Cook, stirring mixture occasionally, until vegetables are slightly charred, about 8 minutes. Reduce heat to medium-high, and stir in 1/4 cup water; cover and cook, undisturbed, until vegetables are tender, about 4 minutes. Stir in fresh thyme, cooked bacon, and chicken. Garnish with additional thyme and black pepper.