MENU CRITIQUE???

Quinoa (or however it's spelled) might be a good potato substitute. make it according to the directions, then top your ground meet (which I would have added some veg too - but that's just me) and shred that string cheese (or other) on top. I still have potato from time to time, but I mix unflavoured protein powder in the gravy or low fat sour cream (add dill & lemon juice). I've kicked mayo to the curb and use plain flavoured greek yogurt. Again I add herbs, lemon juice or even wasabi to it.

It's all a learning process. none of us are perfect. just do your best. it's great you're keeping track. and write down what you like and what were kitchen fails. i'm finding it kinda fun to experiment.

Quinoa is a carb. It's a grain. Yes, it has a wee bit of protein, but let's call it as it is - a carb, same as potatoes.

I'm still pre-surgery so I don't have any real life experience but I do remember the nutritionist cautioning me about tuna (canned) during the pureed/soft stage. I know you can soften it a lot by adding mayo but I don't think mayo has a ton of nutritional value... maybe try lemon juice or plain greek yogurt or... cottage cheese??

Side note: I've been following this forum quite some time before actually posting in it and your posts have been so helpful as I am just a few months behind you! Thanks!

for our plan (again every plan is different), tuna (as long as it is not in oil) is okay at the puree stage, we are also allowed mayo but not to go over the 1tbsp suggested serving, I looked at the low cal, but for the extra 10 calories (plus it had less carbs..low cal had more carbs)

Sounds good then!

I'm not particularly a fish fan but LOVE canned tuna (especially w/ mayo and green onion) so I'm hoping it'll work for me at some point!