Pureed food suggestions week 1-2

Omar1879
on 9/2/09 11:37 pm - IL

Hi everyone,

So the wife and I decided that we will clean out the pantry this weekend and get ready for the changes. I was hoping that you guys/gals could toss me suggestions on what got you through the 1st stages (Pureed food)? I went for my orientation session at the hospitol but I felt that they were a little too vague on what to eat. I almost feel like they spent more time on what not to eat that I have no clue of what I should be eating. Sounds very goofy but it is how I felt when I woke up this morning.

As always thanks for your help.

berts4
on 9/3/09 12:23 am - Rock City, IL

RNY on 10/27/06

Vanilla Egg Custard

Vanilla Egg Custards are the best all around puree or soft food you could hope for. It is appropriate, very soft and tender, easy to make, actually tastes delicious, and makes you feel as if you are 'safe' and that everything is going to be fine... a good bariatric comfort food.

Vanilla Egg Custard
4 large eggs
1 cup skim milk
1 1/2 cups evaporated low-fat or non-fat milk
1/2 cup splenda granular
2 teaspoons vanilla extract
Pinch of salt
Freshly grated nutmeg

Preheat the oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, splenda, vanilla and salt. Pour through a fine mesh sieve (strainer) into a large measuring cup. Divide evenly amoung the custard cups and grate the nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 25-35 minutes, until the custards are just set in the center. Carefully remove the custards from the water bath and transfer to a wire rack to cool. Serve chilled.

Ricotta mixed with a little marinara and microwaved about 30 seconds
(Tastes just like a ravioli without the pasta)

Ricotta mixed with sugar-free jam or jelly or even Davinci syrup if you want something sweet

Heat up string cheese til it was flat, put a little dab of spaghetti sauce on it, and put cottage cheese on top. It is like lasagna - without the meat and noodles.. It is a nice treat, and high in protein.

Yogurt mixed with protein powder.

Cottage cheese with Splenda and cinnamon

SUSAN'S CREAMY BLACK BEAN SOUP

(BariatricEating.com)
1 TB olive oil
1 small onion, chopped
2 garlic cloves, chopped
One 15-ounce can black beans, rinsed and drained
3 cups Chicken Stock or low-sodium chicken broth
1/2 cup mild roasted tomato salsa
Kosher salt and freshly ground black pepper
1/2 cup reduced-fat sour cream
Shredded Chedar, chopped cilantro, and sliced green onions (scallions)

Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garli****il lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then rel4ease the steam before proceeding.

Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green oinions. Have a bottle of hot sauce on the table and use to taste.

Pumpkin Pie Ricotta
1/4 c canned pumpkin
1/4 c ricotta cheese
2 tbsp vanilla protein
2 pkgs splenda
1/4 tsp pumpkin pie spice
Mix all together until smooth and dig in! Yummy!

Hummus

Pudding with a spoonful of Protein blended in

Unflavored yogurt with Protein blended in

Scrambled eggs with cheese... or if that texture doesnt work, a single egg omelet with cheese

Cottage cheese pancakes, sweet or savory

homemade applesauce

Beans n Cheese

2 cans refried beans

Spices such as chili powder, cumin, garlic, etc. (add about 1-2 tsps.)
1 can enchilada sauce

Cheddar cheese, grated

Mix beans with spices.
Use 7 - 8 Ziploc 1-cup round containers and put beans on bottom.
Pour enchilada sauce on top.
Top each with ¼ cup grated cheese
Containers should be about 1/2 - 2/3 full...a perfect size for post op.
Put some in freezer for future meals if desired.

For pureed: In food processor, mix the beans & spices with a little added water while running until creamy.

Potato, Cheese & Chili Soup

8 medium potatoes, diced
6 cups water or chicken broth or a mixture of both
1½ cups chopped onion (or more if desired)
2 Tbsp. Olive oil
2 tsp. salt
2 tsp. cumin
2 tsp. basil
4 garlic cloves, crushed
Cayenne pepper, to taste
1½ - 3 cups diced green chilies
2 cups milk
4 minced green onions

• Cook potatoes until tender in broth or water in large pot.
• Sauté onions in oil in skillet until browned.
• Add all seasonings; continue to sauté 5-8 minutes.
• Using potato masher, mash potatoes in the cooking liquid leaving some chunks.
• Add sautéed onions & spices, milk & chilies to the potatoes.
• Whis****il well-blended.
• Stir in sour cream, cheese and green onions & heat on low heat till heated through.
• Serve with additional grated Monterey Jack cheese.

This is the original recipe - for pureed, put in food processor. Also, cut down on the spices if you want.

Cream Cheese Spread
8 ounces low fat cream cheese
1 tablespoon worcestershire sauce
garlic, chopped, or garlic powder to taste
3 or 4 finely chopped green onions
Finely chopped water chestnuts (amount is up to you!) (can be left out for early soft)
1/2 teaspoon Season-All salt

Mix thoroughly, refrigerate for a couple of hours to allow flavors to marry.
Farther post-op, spread on deli meat and roll up.
Can also be put on celery stalks, much later post-op.

Cheescake Popsicles

1 pkg cream cheese
lg box sf jello disolved in 2 c boiling water
mix well and pour in to popsickle molds or ice cube trays!

Yummy Carmel Apple - for those with a sweet tooth, especially with fall right around the corner!

Wash, peel and slice an apple (I prefer tart, crisp apples). Put it in a microwavable bowl, add a smidgen of water (and splenda if desired), then cover. Micro-steam until soft. Drain off liquid, then mash apple until your needed texture. When I was futher out, I left the apples just sliced and didn't mash them. But in the beginning, I mashed them to whatever texture I was supposed to be eating. After the apples are the consistancy you need, add Sugar Free Butterscotch Jello (dried, no milk added) to taste (I am guessing about 1/8 of a box per apple (but that is just a guess). A dollop of whipped cream mixed in and you have a delicous carmel apple. Can be kept in the fridge for a day or so. I generally do not keep mine longer than that - too good! You may also want to increase your recipe to make this family size ... my family loves it as much as I do!

Want to boost your protein? Add some Isofruit Green Apple protein and a swig of DaVinci Caramel sugar free syrup. When I add protein powder, I add my caramel flavoring directly to the protein powder, then add some of the COOLED drained water from when my apples cooked. Mix this up like a paste then add it to my apple/pudding mixture. You may add additional fluid (milk, water) if you prefer or need yours a bit thinner.