Approximately a Month Out from RNY Surgery....In Search of Soft Food Recipes

Hi All,

I hope this finds everyone doing well. After some challenges, Duke finally gave me the go ahead to switch to a soft food diet as of last week. I have been searching online blogs (i.e. Eggface and Bariatric Foodie) for recipes, as well as using two books with WLS recipes. However, I am in search of recipes for the soft food stage. A lot of the recipes I've found sound very good, but have more advanced food ingredients.

I was wondering if anyone had soft food phase recipes they can share. I'd like to have more recipes to select from over the next few months while I'm on the soft food phase. I'd be interested in recipes that can also possibly be transported. I will be taking breakfast and lunch with me to work.

Thank you in advance for your assistance with this.

Lisa

I have found that if you cook homemade meatballs from the raw state in you crockpot, they are as moist and as soft as can be. If you like meatballs. My recipe is:
1 pound lean ground beef
1 pound ground turkey
1 onion sauteed
2 slices of bread soaked in skim milk
1 egg
1 pkg frozen spinach all water squeezed out of it
garlic powder and salt and pepper to taste

put in crockpot in pingpong size balls and your favorite sauce (I use ragu) cook on high for 5-6 hours. I actually eat it over wilted spinach.

Hope this helps
Audra

lisa,

remember that with the 'soft foods' stage at Duke, you have a very wide variety of foods available to you to use as your basis for creating or modifying recipes.

i used  a lot of bean based recipes at first, such as different chili recipes, cassoulets, carolina caviar, etc., i also used my crockpot to create things such as moist chicken taco filling, pulled pork, and barbeque style brisket. all of these things are done in a braising method that keeps them moist and tender. 

I hope you enjoy a few of my recipes that appear below.

Barbara's Chicken and White Bean Chili

1 tsp olive or vegetable oil
1 medium onion chopped
1 medium carrot, thinly sliced
1 medium bell pepper, chopped
1 pound boneless skinless chicken breasts
1 can (11 oz) tomatoes, diced
2 can (11 oz) beans
2 tbs PaceSalsa Verde
1 package  McCormick Chili Mix

1. Saute chopped onion and sliced carrots in oil until lightly browned. Add chicken and brown. Add the rest of the ingredients and 1 can of water. Simmer for at least 1 hour.

Servings: 6
Yield: 1 cup

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe (3.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 109.69
Calories From Fat (14%) 15.66
% Daily Value
Total Fat 1.75g 3%
Saturated Fat 0.37g 2%
Cholesterol 43.85mg 15%
Sodium 56.93mg 2%
Potassium 310.13mg 9%
Total Carbohydrates 3.82g 1%
Fiber 1g 4%
Sugar 0.48g
Protein 18.65g 37%

 

Easy Crockpot TexMex Chicken Filling

This simple, easy, delicious and versatile recipe makes a wonderful, moist filling for burritos, salads, soups,...

1/2 package  (2 tablespoons) taco seasoning
1 can (15 oz) diced Rotel Tomotoes with cilantro and lime
1 lb boneless skinless chicken breasts or thighs

1. Dissolve taco seasoning into tomotoes.

2. Place chicken breasts in crockpot and pour tomotoes and seasoning mix over the chicken.

3. Cover and cook on low for 6-8 hours.

4. With two forks, shred the chicken meat into bite-sized pieces.

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 8 hours

Nutrition Facts
Serving size: 1 serving (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 128.78
Calories From Fat (6%) 8.3
% Daily Value
Total Fat 0.88g 1%
Saturated Fat 0.23g 1%
Cholesterol 41.18mg 14%
Sodium 1210.53mg 50%
Potassium 181.05mg 5%
Total Carbohydrates 10.1g 3%
Fiber 1.24g 5%
Sugar 0g
Protein 17.63g 35%

Shrimp ****tail Soup

This soup was inspired by a wonderful appetizer I had when we were invited to dinner at the home of my son's new in-laws. It was simply wonderful! I have also made this using Trader Joe's ****tail sauce as the base because it only has 1 gram of sugar and makes this quick and easy dish even faster.

4 quarts (16 cups) water
1 cup Hienz low carb ketchup
1 Tbs Worcestershire sauce
2 tsp Tapatio or other hot sauce
1 Tbs salt
1/4 cup fresh squeezed lemon juice
1 lb shrimp boiled

1. Combine all ingredients except shrimp and garnishes. Bring to a boil. Lower to a simmer and cook 15 minutes. Chill. Add cooked shrimp. Allow flavors to blend at least 1 hour. Adjust seasonings as desired. To serve, garnish with cilantro and avocado.

Servings: 4

Cooking Times
Preparation Time: 16 minutes
Inactive Time: 1 hour

Nutrition Facts
Serving size: 1/4 of a recipe (38.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 128.58
Calories From Fat (14%) 17.68
% Daily Value
Total Fat 1.96g 3%
Saturated Fat 0.37g 2%
Cholesterol 172.37mg 57%
Sodium 2024.68mg 84%
Potassium 272.54mg 8%
Total Carbohydrates 3.43g 1%
Fiber 0.06g <1%
Sugar 1.04g
Protein 23.09g 46%

 

 

Thank you everyone for the recipes and suggestions. I will definitely be trying them. Please keep them coming.

Barbara, your idea of a recipe swap is great. Once I've had a chance to try some things, I'll post one or two of my favorites. I was also wondering if you wouldn't mind sharing or sending me your recipe for pulled pork and brisket.

So far I really like making fish in aluminum foil packets. My Mom made one with some spices and also put chicken boullion in the packet to keep it moist while it baked. I found a bunch of packet recipes on Eggface's blog that I'm hoping to try.

Thanks again everyone. This is very helpful!

Lisa

My favorites are the simplest. 

Refried beans (low fat) with salsa and 1/2 oz shredded cheddar (low fat)- microwave till cheese melts

Ricotta (low fat) w. marinara sauce, or pizza sauce-microwave till warm

Chicken or Tuna salad made with canned chicken or tuna, light mayo and pickle relish

Scallops, topped with bumble & brown and garlic powder.  Oven bake, around 30 minutes  

I still eat these, although I'm 6 weeks out and past the soft food stage.  However, I am trying, slowly, to eat denser proteins to make sure I stay full longer.  So far I've had luck with deli turkey and string cheese rollups, some turkey chilli (home made), and some fish.