HELP! I'm so tired of Mushy foods

I'm looking for any foods to eat besides mashed potatoes w/gravy and pinto beans w/cheese, baby foods, potatoe soup, Cream of Wheat, oatmeal and eggs...  Anyone with any receipes or suggesstions?  I had surgery on March 5th and can only have the mushy stuff rite now. 

Any slow cooker recipe is good at this stage then you just puree it.  I would do a pot roast with the veggies and let it simmer in the crock pot all day then take some out and whirl it in my food processor or blender and then eat that.  I would add enough juice to thin it out without it being soup.   I also did chicken and veggies in there and did the same thing. I made a black bean soup that taste a lot like chili and you puree it all the time so it taste like you are eating chili when in fact it has no meat in it.  I posted my black bean soup recipe in here not long ago.

Thank you for your reply.  The only thing is that I'm scared to eat the pot roast even though it is pureed.. But I guess that would be something I could atleast try...

I could eat anything as long I pureed it first. I posted a chicken fajita recipe a while back made in the crock pot and that would be good pureed too. I will copy it for you now so you don't have to go back and find it.  Crock Pot Chicken Fajitas 4 boneless skinless chicken breasts 1 envelope taco seasoning 1 can refried beans 1 jar salsa cheese Put the chcken in the crock pot and then the seasoning, beans and I added some diced onion too, then pour the salsa over the top. Cook on low and just before done put cheese on top and melt it a bit. When it is done take 2 forks and shred the chicken and either servie it on shells or on a plate. This would be easy to puree since things are cooked so much they are soft. This is a really good recipe and my family loves it.

Wow, That sounds amazing, I'm going to have to try that.

cseaymoulton.....I hope you like these some of these really got abused when I was on the soft and pureed stage...... Jannine Chicken Favorite (This is my ultimate favorite...I make so much of this I can put it in either 4 or 8 oz containers and store in the freezer and have this on stock.....) 4-6 chicken breasts ( skinless, boneless can be thawed or frozen) 8 oz. sour cream reg or FF 6 cans cream of mushroom Take 2 cans of soup and put on the bottom of the crock pot then put chicken on top of the soup and then pour the rest of the 4 cans of soup over the chicken and turn on the crock pot (the more soup you use, the more gravy you'll have) 1/2 hour before cooking is done chicken should be able to be shread with two forks after it is shread add the sour cream and let it cook for 30 mins longer. That's it! Cook on low for 6-8 hours. Serve over rice.  (I use brown rice or rice pilaf) Shredded Mexican Beef (This is my second favorite...I eat one or two soft taco shells with this mixture with sour cream and lettuce and salsa..or sometimes I eat it alone... 4 -6 pounds chuck roast 1 (4 ounce) can green chile peppers, chopped 1 pkg Old El Paso Hot & Spicy seasonings 1 pkg Old El Paso Reduced Taco seasonings 1/2 tsp  dried oregano 1/2 tsp  ground cumin 4 pkts of Sazon 3 tbl spn Red Sofrito 2 cloves garlic, minced salt to taste 2 cups of water Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart Easiest Chicken 1 6-8 Chicken breast halves 4 cn Cream of mushroom soup 2 cn Cream of chicken soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in slow cooker. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. Barbecue Chicken 4-6 Boneless; skinless breasts 1 sm Onion 1 cup bottled BBQ sauce; up to 2 Put all ingredients in the slow cooker. Cover. Cook on high for 3-4 hours. Remove lid, use two forks or any other utensils to pull the chicken apart. Cover and cook on low for another 3-4 hours. Seafood Chowder 1 (10-3/4 ounce) can condensed cream of potato soup, undiluted 1 (10-3/4 ounces) can condensed. cream of mushroom soup, undiluted 2-1/2 cups milk 4 medium carrots, finely chopped 2 medium potatoes, peeled and cut into 1/4-inch cubes 1 large onion, finely chopped 2 celery ribs, finely chopped 1 (6.5 oz) can chopped clams, drained 1 (6 oz) can medium shrimp, drained 4 oz imitation crabmeat, flaked 5 bacon strips, cooked and crumbled In a slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours. Stir in clams, shrimp and crab; cover and heat through, about 20 minutes. Garnish each serving with bacon. Clam Chowder 3 cans Campbell cream of potato soup 2 cans Campbell New England clam chowder (cream style) 1 can minced clams 1 qt half and half cream 1/8 cup of Smart Balance Margarine Combine ingredients in slow cooker. Heat on high until it bubbles (Takes about two hrs) Then turn down to low for 3 hrs longer. Easiest Chicken 2 1 pk Chicken breast 6 halves marinated with Italian dressing 2 cn Cream of mushroom soup 1 cn Cream of broccoli soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in slow cooker. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. Orange Glazed Chicken 6 oz Orange juice (frozen concentrate); thawed 6 Chicken breast halves 1/2 ts Marjoram 1 dash Ground nutmeg 1 dash Garlic powder 1/4 c Water 2 tb Cornstarch Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg. Dip each chicken breast half into the orange juice to coat completely. Place in slow cooker. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 6-8 hours, or on high for about 4 hours. When chicken is done, remove to serving platter. Pour the sauce that remains in slow cooker into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken; delicious with brown or white rice. Pot Pie 3-4 boneless skinless chicken breast 2-3 cans of cream of chicken soup (depending on how much you want) 1 cup of milk 4 med potatoes 1 bag or box of frozen peas and carrots 1 small onion diced sage, oregano, basil, parsley, paprika, ground pepper 2 pkg of Pillsbury Crescent rolls  In slow cooker add Chicken breast, soup, milk, potatoes, onion and all spices Cook on low for about 6 hrs stir in bag of carrots and peas to slow cooker cook for about 10min Transfer to pie plate or something similar. Unroll Crescent rolls and place on top of pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 min in oven follow heating instructions on crescent roll pkg. One Pot Chicken and Gravy Boneless skinless chicken breasts Potatoes -- quartered, with jackets 6 celery stalks - (about) 1/2 pkg baby carrots 1 can cream of chicken soup – see * Note 1 pkg dry onion soup mix Note: You may substitute either Campbell's Healthy Choice or reduced-fat cream of chicken soup.  Place vegetables on bottom of slow cooker. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on LOW, or 6 hours on HIGH. Pineapple Chicken 3 Chicken breasts * Pepper Paprika 20 oz Pineapple ** 2 tb Mustard; Dijon-style Soy sauce 1 Garlic clove; minced * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in slow cooker. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Lazy Curry 1-1/2 lb (chicken or beef), cubed 1 lge onion (or 2 med), chopped coarsely 1 can mushroom pieces any other vegetables you might like, like carrots 1 can stewed tomatoes 2 tbs curry paste (heat of your choice), thinned with a little water. Dump these into slow cooker and cook for 8-10 hrs on low.  About an hour before dinner add 1 can potatoes (can be omitted and served over rice) 1/2 pkg coconut paste (or 1/2 can coconut milk) You could add some peas at the 1/2 hr mark. And turn to high, stir often. Adjust seasonings. Serve with a cabbage salad made with yogurt (coleslaw type salad to quench heat) and chutneys. Scrabble 2 cups wheat Chex 2 cups corn Chex 2 cups rice Chex 3 cups thin pretzel sticks 1 13 ounce can or jar of salted peanuts or asst. mixed nuts 1 tsp  garlic powder 1 tsp  celery salt 1/2 tsp  seasoned salt 2 tbs grated parmesan cheese 1/3 cup melted butter 1/3 cup worcestershire sauce In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese. Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all mixing gently with your hands. Empty bowl into slow cooker and cook on low for 3 or 4 hours. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated slow cooker scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale. Spanish Cinnamon Cheesecake 1 1/2 cups egg substitute 1 cup Splenda granular 2 cups fat free cottage cheese Grated peel from 1 lemon 1 tsp ground cinnamon Preheat oven to 350 degrees. Spray 6-8 inch springform pan with nonstick cooking spray. Combine egg substitute and Splenda in blender until light and fluffy. Add in cottage cheese, 1/2 cup at a time, blending until completely smooth. Stir in lemon peel and cinnamon. Pour into prepared plan. Bake for approximately 45 minutes in bottom of oven. May need to cover with foil after 25-30 minutes to prevent edges from getting too brown. Number of Servings: 12 Nancys Easy Chicken Ingredients: 1 can of cream of celery soup 1 can of cream of chicken 2 cans of cheddar cheese soup 4 to 6 chicken breasts Preparation: Place soups and chicken breasts in slow cooker. Cover and cook on low 5 to 6 hours or until chicken is thoroughly cooked. Shared by Nancy Pineapple Chicken 3 Chicken breasts * Pepper Paprika 20 oz Pineapple ** 2 tb Mustard; Dijon-style Soy sauce 1 Garlic clove; minced * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in slow cooker. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Easy Crab Stuffed Mushrooms 3⁄4 of (1) 7oz. pkg of imitation crabmeat (shredded style—it has Omega 3 acids in it, and protein) 1 pkg mushrooms 1⁄4 cup of any mayo/Miracle Whip you choose 1 tsp mustard Salt Pepper Butter spray (I Can’t Believe It’s Not Butter) Parmesan cheese   Pop the “tree stalks” out of the mushrooms and wash remaining mushroom buttons, set aside Pull apart shredded crab into small pieces, add to blender and add 1⁄4 cup of mayo/Miracle Whip to blender, blend 2 ingredients together   Sprinkle salt and pepper in with blended crabmeat, add 1 tsp of mustard to blender, blend together all ingredients   Place washed mushroom buttons onto pan, spray tops/bottoms lightly with butter spray.  Fill all mushroom buttons with crabmeat mixture.  Sprinkle mushrooms lightly with parmesan cheese   Bake 15-17 minutes at 425 degrees Val's  Chicken 2 lge boneless chicken breasts 2 cans Campbell's cream of mushroom soup (option - low fat cream of mushroom) 16oz container sour cream (option - low fat sour cream) 2 cups bread crumbs (option - carb control or whole wheat bread crumbs) 1 stick butter (option - 1/3 - 1/2 cup smart balance butter)   Preheat oven to 350. Boil water on the stove and add chicken breasts. Cover and cook for 1 hour. Let the chicken cool to touch on a plate. Once cool enough shred the chicken into small pieces (I just usually rub it together between my fingers and it shreds).  Add 2 cans cream of mushroom and 16oz container sour cream, mix well and spoon into a 9 x 13 pan.  Melt butter in bowl, add bread crumbs and then put on top of chicken mixture. Bake for 35 minutes Pork Stew INGREDIENTS: 2 pounds boneless trimmed pork shoulder, cut into 3/4-inch cubes 3 tbss flour 1 tsp  salt 1/4 tsp  dried thyme 1/4 tsp  pepper 6 carrots, cut into 1/2-inch slices 4 medium potatoes, cut into 3/4-inch cubes 1 cup chopped onion 1 large apple, peeled, cored, and chopped 2 cups apple cider 1 tbs vinegar 1/2 cup cold water 1/4 cup flour   PREPARATION: Combine 3 tbs flour, salt, thyme and pepper; toss with meat. Put carrots, potatoes, onion and apple in slow cooker. Top with the pork cubes. Combine apple cider and vinegar; pour over meat. Cover and cook on LOW for 9 to 11 hours. Turn slow cooker to HIGH.   Blend 1/4 cup flour and 1/2 cup cold water, stirring until smooth. Stir into hot liquid in slow cooker. Cover and cook 15 minutes longer, or until thickened. Taste and adjust seasonings. Serves 8.   Scallops 1 pound bay or sea scallops, rinsed and drained 1/4 cup lemon juice 2 cloves garlic, minced lemon pepper to taste   Preheat oven to 350 degrees F (175 degrees C). Pat scallops dry with paper towels and place in a 1- quart casserole sprayed with non-stick cooking spray.  Bake scallops in preheated oven for 5 minutes.  In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.  Return scallops to oven and bake until firm, about 10 minutes. Serve warm. Servings Per Recipe: 4 Amount Per Serving   Crustless Pizza 3 pounds lean ground beef 2 eggs 1/2 cup grated cheese bread crumbs garlic powder to taste   Mix all together and press into bottom of jelly roll pan, should be around 1 inch thick.   Layer 1/2 to 1 can favorite pizza sauce, 1/2 cup grated cheese 1 small onion chopped 1 green pepper chopped 1 can sliced black olives thinly sliced pepperoni 2 small cans of mushrooms   Cover completely with part skim mozzarella and bake at 350 for approximately 1 hour or until center is cooked through.   This is a little messy the first night, but it makes awesome leftovers!   My whole family loves this dish, husband and son each have 3 pieces. I have to fight to have some leftovers for lunch the next day. Pepper Jack Stuffed Chicken  (my family loved this also used turkey cutlets) 2oz pepper jack cheese 2 boneless chicken breast halves 1 t. Mexican or Taco seasoning 1 t. veg. oil   Cut cheese into two 2 1⁄4 x1x 3⁄4 inch strips. Flatten chicken to 1⁄4 in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.   In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350° for 25-30 minutes until chicken juices run clear. Discard toothpicks.   2 servings   Crock Pot Navy Bean Soup 1 medium onion, chopped 4 medium carrots, thinly sliced 2 celery ribs, chopped 2 cups cubed fully cooked ham 1-1/2 cups dried navy beans 1 pkg (1.68 oz) vegetable soup mix 1 envelope onion soup mix 1 bay leaf 1⁄2 t. pepper 8 c. water   In a 5qt slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf.  Yield: 12 servings   This one's really good--flavorful and spicy... Crock Pot ~ Sausage & Tortellini Soup 16oz fully cooked smoked turkey sausage, halved lengthwise and cut into 1⁄2 inch slices 2 cups pre-shredded coleslaw mix 1 cup frozen French Cut green beans 2-14oz cans of Italian style stewed tomatoes, undrained 1 can Condensed French Onion soup 3 cups water 1- 9oz pkg refrigerated Cheese Tortellini 1 tsp. salt 1 T. red pepper flakes (to taste) 1 tsp Italian seasoning   In a 4qt. crock pot, place sausage, spices, coleslaw mix, green beans, undrained tomatoes, soup and water.   Cover and cook on high heat for 4-5 hours.  Stir in Tortellini and cover and cook for 15 min. more Garnish with Parmesan Cheese   Frothy Holiday Eggnog 1/4 Cup Egg Beaters 1/2 Cup Simply Smart Milk 1 Envelope NSA Carnation Instant Breakfast Vanilla Nutmeg + Cinnamon to taste 3-5 ice cubes 1 tsp vanilla Whip together at high speed for 15 seconds. Makes 1 cup. 16 grams of protein/serving Pumpkin & Protein Pudding 1 pkg SF FF vanilla pudding 2 cups Simply Smart Milk (dissolve 2 scoops UNJURY in milk) 1 cup canned pumpkin 2 tsp pumpkin pie spice Blend all ingredients together in food processor, scraping down sides.  Refrigerate and let sit for a t least 60 min.  Enjoy topped with SF FF cool whip.  Makes 4 ser.  15 grams of protein/serving Crockpot Chicken Tacos This is must have recipe for save timers as it can be set to cook on low overnight or during work hours. *Just a quick note - *I prefer to shred chicken 1 hour before completely cooked just to soak up taco seasoning. Also an excellent alternative to leftovers, especially turkey after Thanksgiving! Ingredients: 4-5 boneless, skinless chicken breasts (frozen or thawed) OR 7-9 boneless, skinless chicken thighs (frozen or thawed) 1 can low sodum chicken broth 1 pkg taco seasoning 1 pkg low fat flour tortillas Favorite taco toppings: FF cheese, tomatoes, lettuce, etc. Directions Place chicken in bottom of crockpot. Pour chicken broth and taco seasoning over the top. Place lid on and cook on HIGH 4-6 hours or LOW 6-8 hours. Chicken should be fork tender when done. *After cooking, take chicken out of crockpot and dispose of liquid. Shred chicken. Assemble tacos and enjoy. Note: If chicken is frozen, cooking time may need to be adjusted longer

I'm with you.  I'm on pureeds and I am sooooo sick of the limited (so we think) menu. I had baked ricotta cheese for dinner and it was delicious.  I will be so glad to start soft foods next Thursday....