Share Your Pureed/Mushies Recipes Here !!
Some websites i found hope it helps!
http://www.netwellness.org/healthtopics/diet/pureedentreesal ads.cfm#q
and
http://www.youtube.com/watch?v=BhwdFWQ0ISM ~>Lapgyrl (now had vsg) has alot of great recipes on her youtube channel!
and
http://theworldaccordingtoeggface.blogspot.com/2007/08/puree d-foods.html <~Includes Baked Ricotta recipe!
Follow my Journey on Youtube: www.youtube.com/user/TheScaleliedJ
SurgeryW. 299.5
I made a pretty good crab soup, blended it up and it is pretty thick. I liked the taste.
I also made a really good northern-African style peanut soup with butternut squash from a recipe that a friend gave me.
I also made a lot of "protein pudding" where I added extra scoops of protein powder and soy milk to sugar free or low fat pudding mixes. Jello, etc.
I am on mushies right now, so today I ate refried beans with lowfat cheese and salsa, hummus for snack, and some veggie/ bean soup that I made which is kind of mushy/stew-like consistency. I can only eat about 2-3 spoons or can not really finish a 1/4 cup serving of anything. But at least its some variety.
Here are two soup recipes that you can puree. They are thick, flavourful, and filling.
Crab Soup
1 can crab meat
2 cups soy milk (or regular milk)
1 tsp olive oil
1 potato, cubed
1 onion, cubed
1 1/2 tsp cornstarch
1/2 tsp worchestershire sauce
1/2 tsp tabasco sauce
1/4 tsp lemon pepper
salt and pepper to taste
I sauteed the onion in olive oil until almost browned. Then I added the corn starch to coat the onions. Then I added the soy milk in half cup increments, stirring continuously to thicken the soup. Then I added the potato and spices and simmered until the potato was soft. Near the end I added the crab and extra salt and pepper. Then I blended it all up, and just reheated it in 1/4 cup servings.
I counted about 6-8 grams protein.
Peanut - Butternut Squash Soup
1 butternut squash or similar type
1 can Campbells chicken broth
1 can water
2 tsp olive oil
1 onion
2 cloves garlic
3/4 cup reduced fat smooth peanut butter or peanut flour
1 tsp thyme
1/2 tsp cumin
2 tsp powdered ginger or grated fresh
1 tsp yellow curry powder
1/2 tsp cayenne pepper or to taste
1/2 can diced tomatoes, no liquid
I cut the squash and roasted it until soft in four big chunks with the skin on. I removed the squash from the skins once it was cooked, and cubed it. Then I sauteed the onion and garlic in a soup pan until browned slightly. I added the cubed squash, tomatoes, and all spices with the chicken broth and water, and simmered for a while. Then I added the peanut putter and stirred it around until kind of melted in. Then I blended the soup until thick. Again, you can add protein powder if you like.
I also made a really good northern-African style peanut soup with butternut squash from a recipe that a friend gave me.
I also made a lot of "protein pudding" where I added extra scoops of protein powder and soy milk to sugar free or low fat pudding mixes. Jello, etc.
I am on mushies right now, so today I ate refried beans with lowfat cheese and salsa, hummus for snack, and some veggie/ bean soup that I made which is kind of mushy/stew-like consistency. I can only eat about 2-3 spoons or can not really finish a 1/4 cup serving of anything. But at least its some variety.
Here are two soup recipes that you can puree. They are thick, flavourful, and filling.
Crab Soup
1 can crab meat
2 cups soy milk (or regular milk)
1 tsp olive oil
1 potato, cubed
1 onion, cubed
1 1/2 tsp cornstarch
1/2 tsp worchestershire sauce
1/2 tsp tabasco sauce
1/4 tsp lemon pepper
salt and pepper to taste
I sauteed the onion in olive oil until almost browned. Then I added the corn starch to coat the onions. Then I added the soy milk in half cup increments, stirring continuously to thicken the soup. Then I added the potato and spices and simmered until the potato was soft. Near the end I added the crab and extra salt and pepper. Then I blended it all up, and just reheated it in 1/4 cup servings.
I counted about 6-8 grams protein.
Peanut - Butternut Squash Soup
1 butternut squash or similar type
1 can Campbells chicken broth
1 can water
2 tsp olive oil
1 onion
2 cloves garlic
3/4 cup reduced fat smooth peanut butter or peanut flour
1 tsp thyme
1/2 tsp cumin
2 tsp powdered ginger or grated fresh
1 tsp yellow curry powder
1/2 tsp cayenne pepper or to taste
1/2 can diced tomatoes, no liquid
I cut the squash and roasted it until soft in four big chunks with the skin on. I removed the squash from the skins once it was cooked, and cubed it. Then I sauteed the onion and garlic in a soup pan until browned slightly. I added the cubed squash, tomatoes, and all spices with the chicken broth and water, and simmered for a while. Then I added the peanut putter and stirred it around until kind of melted in. Then I blended the soup until thick. Again, you can add protein powder if you like.
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