Question:
If you can't tolerate chicken and beef

I'm trying to find some recipes (high protein) that don't include chicken or beef. I am about 7 weeks out, and my dr. sais i can have whatever i can tolerate. I feel like i'm just eating quick and easy foods kind of like snack foods for all of my meals. I do a protein shake. I'd like to start cooking things that my family can eat too. Maybe things like casseroles. I'm not a very good cook, so i have to stick with things that arn't too complicated. Thanks, Amber    — Amber F. (posted on February 19, 2003)

February 18, 2003
Amber I would try dishes that inclode seafood. Tuna casserole, lots of recipes for salmon, and shrimp, crab etc. I am sure that with the seafood recipes your grocery bill may be a little more, but at 6 months post-op I love my seafood. Best Wishes!!JLE 371/335 post-op 8-27-02
   — Jennifer E.

February 18, 2003
Oops, I should have worn my glasses to see you were 7 weeks post-op. I would hold off on the salmon it is still a little strong for your new tummy right now.371/235 post-op 8-27-02
   — Jennifer E.

February 18, 2003
I had the same problem. So I made a little something that even today I still eat at 3 months post op. I take ground turkey brown it with a little garlic. Add some salsa and taco seasoning. Heat that up and then add some shreaded mexican cheese. It tastes great. Later on I would start adding black beans. You can modify this for a type of chili. Use chili seasoning instead. It is a soft meal that goes down pretty easy. Hope this helps, it did for me.
   — Richard M.

February 18, 2003
It's funny how at 6-1/2 months I already forgot how difficult the first 2-3 months were as far as family meals. I basically cooked meals for the family and made my meal on the side. There was no way that they were going to eat the same things as me day after day and I just didn't think anything looked good. It does get better though. Funny now how I "forget" to cook potatoes and rice.... I usually make a meat and veggie. My favorite to this day is still grilled tuna fish and cheese, my son loves them too, so I usually make one, give him half and by the time he's done with that I give him what I can't finish. I make them with tuna and mayo mixed a little chopped onion and celery and top with cheese, lightly butter outside and grill. Because of the carbs, I don't have it often, but it's a nice treat.
   — Dana B.

February 18, 2003
I second the seafood. I started eating salmon and shrimp at 3 or 4 weeks out. At first I bought these bags of frozen salmon from Schwan's. I just sprayed the pan and threw it in frozen. They are small pieces and it thaws and cooks very quickly. You can also buy it fresh and cut up the pieces before you freeze them. Remember, chew very well. I bought the frozen cooked shrimp and would just get 5 or 6 and put them in the microwave for 30 seconds and then run cold water over them and dip them in cocktail sauce (ketchup and horseradish). Also, you can use uncooked shrimp and throw them in a pan with a pat of butter or olive oil and some fresh garlic. They are easy and cook in minutes. Other kinds of fish are good just grilled in a non stick pan and then squeeze a lemon over it. As far as casseroles, it seems like most recipes are loaded with carbs and often fat too. I have found that I do better to have some kind of simply prepared protein, a little bit of veggies, and a bite or two of the other stuff.
   — cindy Q.

February 18, 2003
Tofu. I know to most people it is gross, but I love the stuff. I always buy the firm tofu and always saute it. I just can't eat it 'raw'. After cooking, I have diced it and put it in salads, chopped it up really small and used it in place of scrambled eggs, run it through a food processor and made a pate kind of thing, sliced it and put a little cheese lettuce and tomato on top for my version of a hamburger without the bread. Tofu takes on the flavor of whatever you cook it with so you can make it a million different ways. E-mail me if you want some recipes.
   — salymsmommy

February 19, 2003
Hey, I ran into a great way to use tofu: Use the soft kind and blend it with a pasta sauce to make a high-protien creamy sauce. I have used it before in ravioli with ricotta cheese and it tasted great. I can't wait to try this. I have a jar of good sauce in my pantry that I haven't used because I don't like ground beef in my spaghetti and without it there wasn't enough protein . . .
   — ctyst