Re: Mush receipes Please!

[Guest guest]

Hi Priscilla--

During the beginning stages I often made some homemade mashed

potatoes

and added spices, such as chili powder or Mrs. Dash to it. Sometimes

I

added vegetables such as sauteed onions or mushed-up corn. If I

needed

protein, I added soy protein powder. I found that it didn't alter the

taste too much. Overall, I found myself satisfied with this potato

concoction.

Good Luck!

--a

> Excuse my earlier ramblings; Please send favorite receipies for

mush stage!

> I'm at 3 i/2 weeks and need some variety. Also what about spices

like lite

> curry or chilie ? Thanks Priscilla

[Guest guest]

Hey Priscilla,

I made this soup right after my surgery. I didnt put the cayane pepper in and

then put it thru the processor.

It was a nice change to the bland food.

3/4 lb chix breast skinned boned & cubed

>4 cups fat free chix broth

>1 cup sliced mushrooms

>1/2 cup thinly sliced celery

>1/2 cup diced tomatoes

>1 cup chopped onion

>1/2 cup diced red or green pepper ( i used both)

>2 cloves minced garlic

>1/2 teaspoon crushed dried oregano

>1/2 teaspoon teaspoon chili powder

>1/2 teaspoon crushed dried basil

>1/2 teaspoon crushed dried tarragon

>1/4 teaspoon ground cumin

>pinch cayenne pepper (optional)

>1/2 tablespoon finely chopped fresh cilantro

>1 cup fresh or frozen whole kernel corn

>1 teaspoon lemon juice

>

>In soup pot combine chix, broth,and all veggies and seasonings except

>corn and

>lemon juice.

>Bring to boil. Cover, reduce heat and simmer 20 minutes.

>Add corn, cover and cook about 2 minutes until heated though.

>Stir in lemon juice and serve.

>After you are off the liquid diet serve with whole grain bread and a

>salad.

>4-6 servings

>164 calories

>2.4 grams fat

>263 milligrams sodium

>good source of c-a and b vitamins.

>

Priscilla King wrote:

>

> Excuse my earlier ramblings; Please send favorite receipies for mush stage!

> I'm at 3 i/2 weeks and need some variety. Also what about spices like lite

> curry or chilie ? Thanks Priscilla

>

>

[Guest guest]

I have trouble with Pita bread so I used the stoned wheat saltines with this

dip.

TUNA HORSERADISH DIP WITH PITA TRIANGLES

a 6 1/2 can tuna packed in water, drained well

3 Tablespoons no fat plain yogurt

2 Tablespoons light sour cream

2 Tablespoons finely chopped onion

2 teaspoons bottled horseradish, or to taste ( drain between paper towels)

2 teaspoons finely chopped fresh parsley leaves

cayenne to taste for sprinkling the dip (optional)

lightly toasted pita triangles

In a food processor or blender puree the tuna, the yogurt, the sour cream, the

onion, the horseradish, the parsley, and salt and pepper to taste until the

mixure is smooth. Transfer the dip to a serving bowl, sprinkle with cayenne and

serve it with the pita triangles.

Makes about 1 cup

[Guest guest]

I didnt try these but they sound good....

World Wide Nutritions Extreme Protein in Vanilla and Chocolate, low

carb, 40 grams protein, good taste. In their own individual packets so travel

well too. Similar prices.

Accidental High Pro Chocolate Pudding Recipe

1 packet of Extreme Protein Chocolate

1 packet of Swiss Miss Cocoa mix with splenda

16 oz of Edensoy extra fortified (any flavor, but original is lowest carbs)

Cook over very low heat, and forget that you are making it.

Go back an hour later and ROFLOL! as you mix it around.

Pour into dessert cups and chill.

Eat.

Accidental High Pro Fudgicles

See above recipe and put leftover pudding around edge of pan into pop molds

and freeze.

Enjoy.

[Guest guest]

Cheddar And Roasted Red Bell Pepper Soup

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

a 1/2-pound russet -- (baking) potato

1 cup chopped onion

2 tablespoons vegetable oil

2 cups milk

2 large red bell peppers -- roasted and diced

1 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco -- or to taste

14 ounces extra-sharp Cheddar -- grated coarse

finely chopped fresh coriander for

-- garnish

croutons for garnish if desired

In a kettle cook the potato, peeled and diced, and the onion in the oil

over moderately low heat until the onion is softened, add 1 cup water, and

simmer the mixture, covered, for 5 to 10 minutes, or until the potato is

tender. In a blender puree the mixture with the milk and in the kettle

combine the mixture with the roasted peppers, the Worcestershire sauce,

and the Tabasco. Heat the mixture over moderately low heat, stirring in

handfuls of the Cheddar, until the Cheddar is melted and the soup is hot

(but do not let it boil), and garnish the soup with the coriander and the

croutons.

Makes about 6 cups, serving 6.

[Guest guest]

Sugar-Free Carrot Cake

Ingredients:

6 egg whites or 1 cup egg substitute

1 cup apple sauce

2/3 cup canola or safflower oil

1/4 cup water

3 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon lite (or regular) salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups raisins

2 cups carrots (4-6 medium)

Instructions:

Preheat oven to 350 degrees.

Stir together egg, apple sauce concentrate, oil, and water. Set aside. Sift

together dry ingredients: flour, baking powder, baking soda, lite salt,

cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2

Round 9 " cake pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain

raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then

reduce

heat to 325 degrees for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

Sugar-Free Cream Cheese Frosting

Ingredients:

1 1/2 cups light cream cheese

1 1/2 Tablespoons margarine, softened

16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2

teaspoons sugar)

2 teaspoons vanilla

0-2 Tablespoons 1% milk to thin frosting

Instructions:

Beat together cream cheese and margarine. Then stir in Equal®, and milk

Until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts

2

9 " round layers of cake or two dozen cupcakes.