Katie, so glad to hear that all is well with you. You honestly are doing great and I love your attitude!
If you are looking for some new eats I have a suggestion. It's something that has been seen on the board before. I ate it alot at 2 weeks postop but I still enjoy it.
1/4 c low fat ricotta
1/4 c marinara (buy one that isn't chunky)
a dash of onion powder, garlic powder and any other seasonings you like
1 T ground low fat parmesan cheese
1/4 c part skim mozzarella cheese
Layer all of these kind of like lasanga. Put it in the microwave for a short time to melt the cheese. It is totally yummy and I would think it would fall under pureed.
I also have a black bean soup recipe some place. I'll dig it up for you. It's pureed so it should work for you.
Oh, I also posted a tomato soup you can make and puree. I loved tomato soup postop. I still do.
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Oh...I'm back. Did ya miss me? hehehe...found an assortment of recipes that may work for you. Here they are!
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 pureed, add broth a little at a time to desired consistency. Pour mixture into skillet and cook until bubbly and thickened, about 10 minutes.
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.
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!
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Toony's Time: 2 weeks out
Packing up, Moving!!!!
11 pounds is wonderful look at you Katie you are just on your way
Van
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