Here are a few recipes that I have used in the past that really went down great!
SUSAN MARIA'S VANILLA EGG CUSTARD
WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.
Makes six 1/2 cup servings
This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control.
4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg
Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Pinto Bean Puree
¼ cup serving Calories 65, fat 3g, net carbs 10g, protein 9g
Makes 2 cups
1 medium onion, diced
2 garlic cloves, chopped
2 teaspoons olive oil
One 15 ounce can pinto beans, drained and rinsed
1 cup of your favorite salsa
½ cup chicken broth
Sauté onion and garlic in olive oil in a nonstick skillet until golden brown. Place beans, sautéed vegetables, and salsa to food processor and pulse until chunky, add broth a little at a time to desired consistency. Pour mixture into skillet and cook until bubbly and thickened, about 10 minutes.
"LASAGNA"
In a cereal bowl put a layer of low fat ricotta cheese at the bottom of the bowl
Add a layer of spagetti sauce (I use Barilla as it's a lower sugar one)
Sprinkle garlic power and grated parmesean cheese on top of sauce
Add a layer of shredded low fat mozzarella cheese
Microwave on a low setting just to heat through and melt the cheeses
CREAMY BLACK BEAN SOUP (pureed, soft-regular stages)
1 TB olive oil
1 small onion, chopped
2 garlic cloves, chopped
One 15-ounce can black beans, rinsed and drained
3 cups Chicken Stock or low-sodium chicken broth
1/2 cup mild roasted tomato salsa
Kosher salt and freshly ground black pepper
1/2 cup reduced-fat sour cream
Shredded Chedar, chopped cilantro, and sliced green onions (scallions)
Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garlic until lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then rel4ease the steam before proceeding.
Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green oinions. Have a bottle of hot sauce on the table and use to taste.
Note: Newman's Own and Goya salsas are excellent, as is the Frontera brand of salsa (from Rick Bayles, chef/owner of Chicago's Topolobampo and Frontera Grill). Watch for added sugar in other brands.
Copyright © 2006 by Susan Maria Leach
www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved.
I know you said you couldn't do cottage cheese but trust me, you won't even know there is cottage cheese in the following recipes!!
Cottage Cheese Pancakes (soft-regular stage)
These are melty, cheesy, with bits of onion... really good, and almost all protein! A very surprising dish given the 5 ingredients that are used. Double or triple this recipe and serve to the family... everyone will love these!
Half a medium onion, chopped
1 tablespoon butter
1 egg
1/2 cup cottage cheese
2 tablespoons flour
salt
pepper
Saute the onion in the butter until golden... allow to cool in pan. In a small bowl, beat egg slightly, blend in cottage cheese, flour, salt and pepper, and onion butter mixture. Heat nonstick skillet, spray with Pam, and place four 1/4 cup scoops of batter and spread into small pancakes. Cook until browned... flip and cook until lightly brown on other side.
Linda's Cottage Cheese-Oatmeal Pancakes (soft-regular stage)
1 c. oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 t. baking soda
1/8 t. salt
3-4 T. Splenda Granular
1/4 t. pumpkin pie spice (or combination of other sweet spices you like)
Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together:
4 eggs
1 c. cottage cheese
1/3 c. milk
1 t. vanilla
Add to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.
These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip.........the possibilites are endless!
Total Recipe: 804 Cal; 72 g Protein; 29 g Tot Fat; 68 g Carb; 8 g Fiber; 12 g Sugar; 951 mg Sodium
Linda's Chili Relleno Puff (soft-regular stage)
5 eggs, beaten for 3 minutes till lemon colored
3 T. flour
1/4 t. salt
1/4 t. black pepper
1/8 t. cayenne pepper
1/4 t. dry mustard powder
2 cups cottage cheese
1 large can (7oz) diced, mild green chiles
1 cup shreddred Jack cheese OR Colby OR Mozzarella
1/4 cup shredded sharp cheddar cheese
Beat remaining ingredients - except sharp cheddar - into eggs until well mixed. Pour into a greased deep dish pie plate and sprinkle sharp cheddar over the top. Bake at 350 degrees for about 30 minutes or until puffy and knife comes out clean and center is firm. Serve warm or cooled. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions....anything!!
Marcia's Chili Relleno Puff (soft-regular stage)
In a square baking dish, 9 servings (3 X 3)
1 pound ground beef, well-crumbled, browned, and drained
1 small onion, diced
5 eggs, beaten till lemon-colored (about 3 minutes)
3 Tablespoons flour
1/4 t salt
1/4 t black pepper
1/8 t cayenne pepper
1/4 t dry mustard
1/4 to 1/2 cup of salsa
2 cups low fat cottage cheese
1 large can (7 oz) diced, mild green chilis
1 cup shredded cheese (Jack, Colby, Mozzarella, or mixture)
1/4 cup shredded sharp cheddar cheese
************************************************** ******************
Brown ground beef and onion, drain, pat into 9x9 Pam-sprayed baking dish.
Beat remaining ingredients (but not the 1/4 cup cheddar) into the beaten eggs. Pour onto ground beef/onion. Top with remaining cheddar cheese.
Bake @ 350 degrees 30-35 minutes, until puffy and knife comes out clean.
Total Recipe: 2878 Cal (53% from Fat, 37% from Protein, 11% from Carb); 259 g Protein; 167 g Tot Fat; 78 g Sat Fat; 62 g Mono Fat; 74 g Carb; 9 g Fiber; 18 g Sugar; 1804 mg Calcium; 24 mg Iron; 5800 mg Sodium; 1790 mg Cholesterol
Per Serving: 320 Cal (53% from Fat, 37% from Protein, 11% from Carb); 29 g Protein; 19 g Tot Fat; 9 g Sat Fat; 7 g Mono Fat; 8 g Carb; 1 g Fiber; 2 g Sugar; 200 mg Calcium; 3 mg Iron; 644 mg Sodium; 199 mg Cholesterol
Berry & Cream Cheese Protein Crepes (pureed - if only using filling, soft-regular stages)
(Variation of the savory and cottage cheese pancakes)
(IMG:
http://i6.photobucket.com/albums/y24...fruitcrepe.jpg)
1/2 cup of ff cottage cheese to my magic bullet or other small blender cup
one egg white or one whole egg or liquid egg white to equal one egg (I use liquid egg white most often)
2 T flour,
1 t. vanilla,
a dash of salt
splenda per your taste - I use about 2 T
Pulse until smooth (thick batter consistency)
On a hot grill (works so much better than a pan in my experience) spray the nonstick griddle with butter Pam and pour the batter out in 4 even pancakes. I didn't do anything else at this point except wait for the batter to cook to firm and then flipped the cakes over to cook the rest of the way.
I pulled these off and added whipped fat free cream cheese and sugar free preserves and folded over.
Sprinkled with a smidgen of powdered sugar to add a bit of decadence to the plate. They were perfect and so easy. When I used the bullet to mix I had very nice pancakes - Absolutely NO STRESS whatsoever with them falling apart when using the small blender to mix them.
In this actual photo instead of the sf preserves, I used frozen mixed berries with spenda to taste and simmered on stove top til thicker cosistancy.
Approx Total Stats for Entire Recipe using frozen berries and liquid egg white
Calories 154
Fat 1
(healthy) Carbs 10
Protein 23
Cauliflower Cheese soup (blenderize for puree, soft-regular stages)
14 oz. fat free chicken broth
1 head of cauliflower, split into rough pieces
1/4 cup of minced onion or shallots
2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese
1 or 2 cups of fat free milk (organic tastes better)
salt and pepper to taste
Saute onion in a Pam sprayed pan. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Stir in cheese. Remove from heat and in batches, blend in food processor with fat free milk. Season with salt and pepper to taste.
Hope this helps!
Need more ideas for Mushies/Pureed
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