Mushies Stage Recipes

WASaBubbleButt · 03-12-2007, 01:02 AM

Peach Crisp

1 20 oz can sliced peaches
2 or 3 packets instant oatmeal in a flavor like brown sugar/cinnamon
2 or 3 tablespoons butter

Drain peaches. Put in a loaf dish or something similar. In a bowl cut butter into instant oatmeal until crumbly. Sprinkle over peaches and bake at 325* about 30 minutes or until topping is crisp (or well done).

WASaBubbleButt · 03-20-2007, 12:22 AM

Instant Potato Soup Mix

Makes 7 servings

1 3/4 cups instant mashed potato flakes
1 1/2 cups nonfat dry milk
1 tablespoon granulated chicken bouillon
2 tablespoons dried minced onion
1 teaspoon parsley
1/2 teaspoon thyme
1/4 teaspoon pepper

In a bowl, mix all ingredients together. Store dry soup mix in an airtight container.

To make one serving, combine 1/2 cup dry soup mix with 1 cup hot water.

natedogg7171 · 03-28-2007, 02:22 PM

:help: :hungry: Hello, I am on a soft food diet since I had my Lap Band surgery and have been eating mashed potatoes, pudding and stuff like that as long as it is soft.

Now I am going to have a big family dinner...and I need to find out what I should eat during easter? What should I make that I can have and enjoy?

Any recipes would be great too!

Thanks
Nate

midnightvelvet · 03-29-2007, 12:39 PM

Quick and Easy Butternut Squash Soup

Makes approx 7 x 280ml portions (or 2 ladles-full :)
Cost per portion: 45p
Calories per portion: 160

Ingredients:

10 squirts of ‘Fry-Light’
4 Large – medium red onions
1 Medium Butternut Squash (approx 700g)
2 Large Parsnips
1 can of Campbell's Condensed Beef Consume
¼ teaspoon of ‘Lazy Chilli’
Salt and Pepper to taste
1 – 1½ pints of water (depending on desired consistency)
1oz of butter

Method:
* Preheat oven to 220°

* Peel butternut squash and parsnips

* Chop into medium sized chunks

* Grease a non-stick baking tray with 5 squirts of Fry-Light

* Place squash / sweet potatoes on tray

* Give them 5 squirts of Fry-Light

* Place in oven for ½ an hour – 40 minutes

* Meanwhile, heat the butter, gently in a non-stick pan

* Chop onions finely and add to the pan, cover and ‘sweat’ them on a medium-low heat for 15 minutes, stirring often as they don’t need to brown.

*When ready add all of the ingredients and beef consume, lazy chilli and water to a bowl / blender and whiz up until a smooth, creamy consistency. Add more water as needed.

Return to stove and heat thoroughly to serve.

"Yummy"

BUTTERNUT AND SWEET POTATO SOUP

Makes approx 9 x 280ml portions (or 2 ladles-full :)
Cost per portion: 55p – 60p
Calories per portion: 140-150 cals

Ingredients:
5ml teaspoon Olive Oil
5 small – medium onions
1 Medium Butternut Squash
3 Medium Sweet Potatoes
1 Pint of Vegetable Stock – Either fresh in a carton or made up from cubes
70mls ( ½ of the smallest carton) of single cream
Grated whole nutmeg
15ml tablespoon Maple Syrup
¼ teaspoon of ‘Lazy Chilli’
Salt and Pepper to taste
1 – 1½ pints of water (depending on desired consistency)
1 clove of garlic and sprig of fresh corriander (optional – I used garlic today but wish I’d have left it out, the butternut flavour was a little over-powered - oooooh, get me, Master Chef :)

Method:

* Preheat oven to 220°
* Peel butternut squash and sweet potatoes
* Chop into medium sized chunks
* Using a little drop of the olive oil, grease a non-stick baking tray
* Place squash / sweet potatoes on tray
* ‘Paint’ them with a little olive oil (remembering to save some to cook the onions)
* Place in oven for ½ an hour
* Meanwhile, heat the remaining olive oil in a non-stick pan
* Chop onions finely and add to the pan, cover and ‘sweat’ them on a medium-low heat for 15 minutes, stirring often as they don’t need to brown.

* When ready add all of the ingredients + stock and water to a bowl / blender and whiz up until a smooth, creamy consistency. Add more water as needed.
* Return to stove and heat thoroughly to serve.

PARSNIP AND LEEK SOUP

Makes approx 9 x 280ml portions (or 2 ladles-full :)
Cost per portion: 45p-50p
Calories per portion: 160 cals

Ingredients:
4 Large Parsnips
1 Medium Sweet Potato
3 Large Leeks
1oz butter
2.5mls (½ teaspoon) of olive oil
1 Bay Leaf
70mls Single Cream
1 Pint Chicken Stock – fresh or cubes
3 Pints Water
Salt and Pepper to taste

Method:
* Preheat oven to 210°
* Peel Parsnips and sweet potato, chop into medium chunks (don’t leave ends long and thin or they’ll burn :) Place on non-stick tray and brush with olive oil. Pop in middle of oven for 30 minutes.
* Wash and trim leeks (about two thirds of the length). Slice finely.
* Heat remaining olive oil and butter gently on low heat in non-stick pan (olive oil should stop butter from burning).
* Add leeks and 1 bay leaf to pan. Cover and sweat them over a low heat for 20 minutes, stirring regularly. (Add a little chicken stock if too dry)
* When leeks and parsnips are ready transfer them to either a mixing bowl or blender.
***REMEMBER TO REMOVE THE BAY LEAF BEFORE YOU BLEND!***
* Add stock, water, cream, salt and pepper.

* Whiz up until a smooth consistency.
* Return to pan and heat thoroughly before serving.

natedogg7171 · 03-29-2007, 09:17 PM

:clap2: :hungry:

sounds great!!!!!! i will definately be eating these over easter!:hungry: :biggrin1: sorry i got carried away with the smilies!:D

midnightvelvet · 03-30-2007, 05:52 AM

LOLOL...we all get excited over food these days...giggle
xx

dotofoz · 03-30-2007, 07:53 AM

A W E S O M E!!!!! Thanks To You All These Sound Great!!!!

Sandy · 03-31-2007, 04:42 PM

These are some great ideas! Thanks for sharing.

dwill · 04-01-2007, 07:09 PM

yesterday i went to my moms and she made for dinner for the family - chicken cooked in garbanzo paste with squash- it was soooo good- chewed a piece of chicken i must admit but the paste in itself was soooo good!

dotofoz · 04-02-2007, 10:49 AM

Hi. Had the potatoe soup and the cream cheese w/splenda this weekend....they both ROCKED!!!!!!

sweeTHEArt · 04-03-2007, 05:48 PM

I am on mushy foods now. Did anyone consider very very soft meatballs as mushy food. I ate one last night and one this morning and it hit the spot and seemed to be just fine if I ate slowly.
Also I had parmesan chicken salad that was the same consistancy as tuna fish for lunch today. Very rich but delicious. I highly recommend.

Berry · 04-03-2007, 06:13 PM

Sweetheart,
I've been dying for meatballs!! I have one more week until I can go on full mushies. I have been eating mashed potato and squash. But I'm ready for more of a variety. I could go for the meatballs, chicken salad and tuna!! Did you make your own meatballs or did you buy them? I need a real good recipe for very moist meatballs.

Sandy · 04-03-2007, 06:17 PM

Me too! I want something more solid! I go to the doctor on Thursday and I'm hoping he says I can start on more solid mushie stuff. Meatballs sounds really good! I'm so tired of creamy soups and mashed potatoes.

Berry · 04-03-2007, 06:29 PM

I have to admit that I had some spaghetti sauce with meat out of a jar tonight! Ohhh, it was gooood!!! I love the extra thick meaty Ragu!

Berry · 04-03-2007, 06:35 PM

I know many people can't tolerate pasta. Would it make a difference if it was an angel hair pasta instead of a regular spaghetti or ziti??

Mushies Stage Recipes

Easter Dinner Help