Protein packed Pureed & Soft foods

berts4
on 11/8/10 12:40 am - Rock City, IL

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

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

Cheesecake Cottage Cheese Pancakes

1/2 cup cottage cheese
1 egg
3 Tablespoons Whole Wheat Flour or Multigrain pancake mix
1 Tablespoon Sugar free Cheesecake pudding mix
1 tablespoon sugar free Jelly or Jam

Whiz in a food processor first 4 ingredients Add a little water to make batter thinner if too thick.
Spray pan with non stick spray,.
Spoon mixture on to hot pan Cook on low till bubbles appear, and looks a little dry, then flip and cook till done,
Microwave Jelly and drizzle on pancakes
Make sure you make then small it is better for flipping,

Beans n Cheese (or Taco Bell Pintos & 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.

Cheesecake 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!

BANANA NOG
1 scoop vanilla protien powder
1 cup skim milk
A one inch chunk of banana
1/8 tsp nutmeg
1/2 tsp vanilla

shake in a shaker or in a blender.
YUMMY!!!!!!!! Watch the carbs from the banana.

Ricotta Protein Bars

1 square unsweetened chocolate
1/3 c. plus 2 T. peanut butter

Melt these together in microwave and stir in:

1/4 c. Splenda Granular
2 scoops of Chocolate Protein powder

1/3 c. Ricotta cheese

Stir well and form into a flat disc about 6 inches across. Wrap tightly in plastic wrap and chill until hardened. Cut into 12 pie shaped pieces.

Approx stats: 18 pro grams/each - 100 calories each

Hot Cocoa (13 grams protein)
1 tablespoon Splenda
1 tablespoon unsweetened cocoa
2 tablespoons dried milk powder
8 ounces non-fat milk
Dash salt
Few drops good quality vanilla
Blend Splenda, unsweetened cocoa, dried milk powder and salt in large mug. Blend in milk, stirring until dissolved. Microwave 1 minute on high or until hot. Can also heat in saucepan on stove.

Maryland Shrimp Spread
¼ cup serving Calories 73, fat 3g, net carbs 4g, protein 15g
Makes 2 ½ cups
1 pound cooked shrimp
¼ cup Hellmann’s Reduced Fat mayonnaise
3 scallions chopped
1 teaspoon Old Bay Seasoning

Pulse shrimp in food processor until ground but still chunky. Transfer to bowl. Place scallions, mayonnaise, and Old Bay in food processor and pulse until scallions are very finely chopped. Scrape flavored mayonnaise to bowl with shrimp, and combine, adding a little water for desired texture.