Mushy Recipes

My new favourite easy-mush is Refried Black Beans with Salsa.  Take a few tablespoons of refried black beans, microwave it for a minute and a bit, then stir in a tablespoon or so of (cold) tomato salsa.

Both of these can be found at Costco.

The idea came from Scooby, a bodybuilder who posts helpful videos on Youtube.  However, while Costco Australia has had the twin packs of tomato salsa for years, today was the first time I have ever seen them sell refried black beans in a can.

Regular black beans would do the job too, after the mushy stage is over.  However, if they're not out of a can, ensure they're properly washed and soaked, so that the indigestible sugars have a chance to dissolve before you eat the beans.  You don't want to end up too gassy if those sugars make it to your large intestine intact.

I made a beef and sweet potato casserole

1 kg chuck steak or gravy beef
1 sweet potato
2 carrots
2 small white potatoes (could miss this)
1 onion
1 cup red wine (I may have put in more.)
2 cups of beef stock
Parsley to taste
Oregano to taste
Salt and pepper
Extra water if required to cover

Put it all in the slow cooker on high for 6-8 hours or until the beef starts to be soft enough to break apart in your fingers.

Serve with brown rice and steamed veggies for the rest of the family.
Blend for yourself. I found the colour a little off putting, but the taste is amazing.

Hi,
I have just finished my third week after my sleeve and i have still not ventured much past my soups and proteins and am getting a bit bored. I was just googling for something nice that would not feel and look like baby food and I have just found this blog of yours. Thanks so much. I have just spent some time copying some of your recipes and I am going to cook some of them. Thanks for this. I think you may have just saved me from poor food choice. 
Bron

Thanks guys I am gonna try a couple of the recipes :)

So I'm now on the puree phase and I thought it would be easier than the liquid phase - boy was I wrong lol. Optifast doesn't seem so bad now...

In an attempt to experiment with different sources of protein, I think I've discovered my new favourite dish:
Pureed Cauliflower and Wholegrain Mustard Chicken

Large head of cauliflower cooked to soft texture
Handful of low fat finely shredded cheese
Tin of Wholegrain Mustard Chicken (Chop Chop brand)

Blend all together in blender until smooth consistency
Add salt and pepper to taste

I know it probably sounds horrid, but I'm pleasantly surprised by the taste.

Any other suggestions about getting my protein quota up would be greatly appreciated.

Janojet wrote:

Ozrick, that chilli was gorgeous - the family and I loved it, thank you very much. More chilli next time. Had a big clean out of my spices last year and chucked everything out of date... what was I thinking? I have no cayenne pepper among others!

Hope all is going well for you.

Jane

Glad you enjoyed it. I am still eating it just about everyday. My Wife is amazed I don't get bored with it but I really enjoy it and my dietician gave it the tick of approval. It is high in protein and I am ahead of their goals on weight loss so its all good.

Ozrick, that chilli was gorgeous - the family and I loved it, thank you very much. More chilli next time. Had a big clean out of my spices last year and chucked everything out of date... what was I thinking? I have no cayenne pepper among others!

Hope all is going well for you.

Jane

Just ate the pureed chilli. Awesome. Even managed some crushed corn chips in it. It was a bit of hot batch but no issues with the stomach. Happy days!

ozrick33 wrote:

Texas Ranch Chilli

Ingredients:
1kg lean beef mince
1 cup chopped onion
1 - 2 cups water
400g tinned whole tomato
1 tub tomato paste
1 large tin of kidney beans (drained and washed)
500g corn kernels
1-2 teaspoons cumin
Good shake of hot chilli powder
Dash of cayenne pepper
Salt and pepper to taste

Method:

Brown meat and onion together
Add all remaining ingredients except corn
Bring to boil and cook for about 10 more minutes
Add corn and simmer till corn is soft

We have eaten this for years and the whole family loves it. I make it fairly mild so my wife doesn't get burnt and my son and I add copious quantities of chilli powder once its in the bowl to make it like fire.

Goes great with good quality corn chips.

Texas Ranch Chilli

Ingredients:
1kg lean beef mince
1 cup chopped onion
1 - 2 cups water
400g tinned whole tomato
1 tub tomato paste
1 large tin of kidney beans (drained and washed)
500g corn kernels
1-2 teaspoons cumin
Good shake of hot chilli powder
Dash of cayenne pepper
Salt and pepper to taste

Method:

Brown meat and onion together
Add all remaining ingredients except corn
Bring to boil and cook for about 10 more minutes
Add corn and simmer till corn is soft

We have eaten this for years and the whole family loves it. I make it fairly mild so my wife doesn't get burnt and my son and I add copious quantities of chilli powder once its in the bowl to make it like fire.

Goes great with good quality corn chips.

With the smoked salmon frittatas are you referring to smoked salmon in a tin (like tuna) or fresh raw smoked salmon pieces?

Experimenting with purees tonight. Created this - and it tastes great! Can be blended less I guess for those progressing through mushies.

3 chicken thigh fillets
1 zucchini
5 mushrooms
2 cans diced tomatoes (with herbs and garlic)
5 bits of garlic from the clove
Half teaspoon of dried herbs
little bit of chilli and pepper

Chop it all really finely and throw it all in a big frypan, with a tiny bit of olive oil. Cover, simmer and stir as necessary until everything is cooked and tender. Blend away!

This made about 8 half cup servings.

(and the cauliflower and Camembert soup is to die for! I'm going to add chicken to it for my next batch)

Hello,

I have just posted a recipe for Avocado & Smoked Salmon Frittatas on the Recipe thread.

This was my first try at anything with eggs and they are easy to eat with 8gms of protein in each.

Give them a go and I am sure you will enjoy them. I did!!

The receipe make 6 large muffin size frittatas. I chose to double the receipe as I only have - 12 muffin tins at home.

Jenny



AVOCADO & SMOKED SALMON FRITTATAS
(makes 6)

2 eggs 1/3 Avocado (about 65g) - skin removed, cut & diced
2 egg whites 100g Smoked Salmon
Salt & Pepper to taste 10g Spring Onions, thinly sliced
1/4 cup (60ml) no-fat milk 5g Low-Fat grated cheese
Canola oil spray


* Preheat oven to 200'C/180'C Fan-forced.
* Whisk together the eggs & egg white. Add some salt and pepper and the no-fat milk.
* Lightly spray a 6 - hole muffin tray with canola oil.
* Place some avocado in the bottom of each muffin hole. Divide the smoke salmon into six portions and place
on top of the avocado in each muffin hole.
* Place the egg mix in a jug & pour equal amounts into each muffin hole & sprinkle with spring onions & the cheese.
* Bake for 12 mins or until cooked and golden.
* Remove frittatas from the oven & sit the muffin tray on a cake rack for 3-4 minutes, then gently lift out each frittata and serve.


TIP
By using only two whole eggs and the extra egg whites, as well as low-fat cheese and milk means the fat content is halved, but still retains all the flavour of regular frittatas.

These frittatas can be eaten hot or cold & stored for 2 days in the fridge in an airtight container.


Nutritional Information - Per Serve
Fat - 5.3g
Saturated Fat - 1.3g
Protein - 8.5g
Carb - 07g
Sodium - 340mg
Energy - 352kj / 84 cal
GI - Low

4 chicken thigh fillets
2 1 litre containers of chicken stock
(may need to add more water if needed)
1 clove garlic, chopped
1 onion, chopped
I brown supermarket bag of button mushrooms
2 carrots, peeled and chopped
4 sticks of celery, and use the celery leaves (all the flavour is there)
2 teaspoons curry powder
1 teaspoon vegeta
handful of fresh parsley, chopped

Pour all stock in stock pot and if not enough add extra water. add chicken and all veg, inc garlic. Allow to boil and reduce(to two thirds of the liquid amount.. Add parsley and curry powder, allow to boil for another 5 mins and then taste if not enough flavour add a teasoon of vegeta, salt and pepper. When all done and dusted blend and eat. I love this soup and even make it for the girls at work.

Hi Alikat,

Thanks for the link to the choppy thing I just purchased it, it is going to make things a lot easier for the mushy and next stage.

Love it!!

Muffincat

Hi,
I'm 3 weeks post op and on the mushy diet. The other day I cooked a little onion & garlic in a pan, then mixed that with some cooked sweet potato and a little coconut cream. Put it all in the blender and froze it in 1/4 cup servings. Yummy flavour and easy.

you are best to puree up your meat and serve with a LOT of sauce or gravy. we are talking 1 spoon meat to 2 spoons gravy. Just try that for a few days. chicken works for this. or a pasta sauce with mince but very liquid and no pasta. just starting points to see how you go. if it works okay then go to a mince size bits of meat again with sauce lots of it. then work up from there.

if somebody has a problem it is their food is to dry and meat is usally the problem food. I zoomed though it all lots do and are earing pretty much what they like well chewed in a matter of a week or two others can take a lot longer.

applesauce

talking about mushy stage, i am about to enter this stage. I was given the Portion Perfection for BAnds and Sleeves. Does anyone have this book? Do you use it? Am i right in thinking that you can make meat mushy by chewing it well witha gravy or something. or am i kidding myself.

Helen (spoggy)

Sweet curried sausages (adjust quantity for yourself I have a big family 6)

1.5kg beef sausages
1 thinly sliced onion
2TBls hot Indian curry powder
2TBls tomatoe puree
400ml tin lite coconut crm
1/2 cup water
4 TBls cooking crm Or other Cream
2 carrots sliced into rounds
1 cup green beans frozen/fresh up to you
1/2-3/4 cup sultanas
2 tspn sugar
3 lrg potatoes peeled and roughly diced
2 tspn of good quality pwdered chick stock

Method
Add olive oil to meduim heat pan and fry off onion till golden take out onions and cook sausages till done (brown) take out of pan set aside.
Add a bit more olive oil to pan add curry powder fry for around two mins then add tomatoe puree fry 2mins add onions back to pan add coconut crm, water,powdered chick stock, carrots, beans, potatoes, sultanas and sugar stirr it all up bring to a brisk bubble, then reduce heat to a simmer.
Cut sausages into halves then add to pan stirr thru then cover and simmer for around 30mins untill veg cooked through , remember to stirr it every 10-15mins to stop it sticking.
Just before serving add crm to dish and stirr through.

For mushy/puree stage take your portion and put into a blender or food processor and add some liquid chicken stock to make it runnyer ( not sure if thats a word but it works for me)

I just make up some steamed rice to go with for the family
every one loves it even the very fussy 8yr old

workdanceplay wrote:

I have now moved on from liquids YAY! and my dietician wants me to have food the consistency of thick yoghurt/fruche/ pureed food.

The problem is she wants me to start having plenty of protein. I only eat limited red meat and seafood- basically i eat mince,chicken breast,eggs,ham and bacon,prawns and little fish, I know im a pain in the arse but thats me. My issue is eating these things blended and pureed. I cant stand the taste... they make me want to puke.

Once i start mushies- omelets, salmon patties, ect.. things will be okay and i shouldnt have any probs. She was aware of my diet before i had the op and i discussed protein being an issue and she said that what i eat will be fine and that i will be easily able to get my protein in daily, which i also believe. I just didnt realise how hard the puree stage was going to be, I know its only 2 weeks but i cant bear the thought or taste of blending meat up.

Has/Is any one in the same boat or have any ideas on how to survive. I am so tempted just to live off yoghurt and pureed fruit for the next 2 weeks if i cant get this protein in!

Thanks workdanceplay

I am right there with you on the blended up meat. But they told me to eat as many eggs as I can. If I want to eat one a hour do it.I can not even eat a whole egg yet but looking forward to adding some cheese to it.

Arabic Tuna Dish

1 onion, chopped
1 clove garlic, crushed
1 large can of tuna
2 fresh tomatoes, chopped
Turmeric
Cumin
lemon juice
salt, pepper

Method:
1. Pan fry onion and garlic until translucent
2. Place Tuna, Chopped Tomatoes, dash of turmeric, dash of cumin, lemon juice, salt and pepper
3. Pan fry until Tuna and Tomatoes are mushy

This dish is normally served with pita bread, but is just as good by itself!

omg AliKat !!! I LOOVEEE my slapchop I have hehe i only recently realised how much different things it actually chops! It is so awesome. I can make a huge vege soup so quickly with that chopper.. best invention ever!

I'm am a fussy eater, I only like broccoli in a stir fry and pumpkin in a pumpkin soup or a curry! But I have a few recipes that I've been using and really like.

I also cook for two and usually I have a portion or two left for a lunch or to freeze for work. I am also a cook who just "throws things in", my Mum taught me to cook *chuckles* so please just adjust things to suit your taste ... ditch the ginger if that isn't your thing or double the chilli if you like it hot!

Pumpkin Soup & Vegie Puree

1/2 Butternut Pumpkin
2 Carrots
1 Purple Sweet Potato (white flesh)
6 Cups Water*
3 Tspns Stock (I used Vegetta)

Peel pumpkin and sweet potato and cut into chunks
Cut carrot into similar size chunks
Place all ingredients into a huge pot and cook until vegies are soft
Blend!

Besides soup ... I also freeze this in smaller containers about 80 mls and mix with mince - it is actually nice.

*I sometimes use packet stock such as Chicken Continental if I have it in the cupboard

I was lucky that the dietician advised me to finely chop my meat, there was no need to puree it. I can be somewhat of a lazy cook so I bought myself a "Slap Chop" and this chops up meats, onions, herbs, cooked and soft fruits (mince, chicken and so on) just to mention a few things. I did try chopping the meats in a little blender but they simply pureed and I didn't like the look of them - I did say I was a fussy eater.

http://www.globalshop.com.au/Product/137/24/Slap-Chop


Mince & Pumpkin Vegie Puree

This is simple, I use three different types of minces (Beef, Lamb & Pork) as the flavour seems to be a lot nicer than just say beef mince. I simply mix them together and freeze in 50 gm lots and pull them out of the freezer as needed. I seem to have lumpy mince regardless of how much I try to break it up while cooking.

So I cook the mince about 3/4 through and then give it a "slap chop" and return it to the pan to finish cooking. You could add some spices for a flavour variation - onion powder, garlic powder, curry powder and so on. I usually just have the mince with the pureed pumpkin puree. I'm also going to give a white been puree a try over the next few days. I've pulled out my Low GI books (I have PCOS) and checking out the GI and GL in foods.


Pork & Apple Cider Stew

400 gms Pork Mince ~ Pork Fillet (whatever you are able to swallow) ~ Pork Boneless Spare Ribs
350 ml Alcoholic Apple Cider
4/6 Spring Onions, chopped finally
1 Tsp Garlic
1/2 Tsp Ginger
1 Tsp Chilli Flakes
2 Green Apples, halved & cored
Additional water to cover meat

Brown mince or fillet (chop fillet into inch size chunks)
Add garlic, ginger and chilli flakes and cook for just a couple of minutes
Add Apple Cider and additional water if needed to cover meat
Cook meat until tender - obviously this will vary if you are using fillet or even rib fillets, so just keep an eye on the liquid and add more when needed
Add spring onions and let cook for a futher ten minutes
Add apples depending on how mushy you like them - I like to cook them for 30 minutes ... so if I am cooking mince add them at the beginning when cooking everything

Serve just as is with a lovely serving of juice and stewed apple. You can also serve with vegie puree or even a bit of white bean puree or dare I suggest ... mash potato!

You will find that the meat will be very tender and just pull apart into managable pieces but if you do need to blend it remember to use plenty of juice to help that process along but don't forget the Slap Chop if you don't need the pieces pureed.

But remember pork can be a dry meat, so plenty of juice or add plenty of puree veg ... I have to confess the first time I ate this I didn't have anough liquid and I ate way too fast and ouch, ouch, ouch - it was like I'd swallowed a cricket ball!

Pea & Ham Soup

Ham Hock - don't stress about the size, the flavour is really important versus the meat you can get off the hock
1 Packet Yellow Split Peas
1~2 Brown Onions
Water - amount will depend on the pot

Give the split peas a good wash and place in saucepan or slow cooker
Place the ham hock and onion in pan with split peas
Add enough water to fill past all of the ingredients (sorry, this is where I learnt from Mum)
Cook until peas have turned to mush and ham is deliciously tender and falling off the bone - approximately three hours

Take out ham hock and blend the soup mixture, I like this smooth - I do not like peas at all and this is why I use yellow "things" and blend them smoothly
Pull meat off the bone and break/tear into small pieces

Enjoy!

Now, if you are on liquds only, just get bacon bones to avoid a large quantity of meat - there is some beautiful flavour in the bones ... if you are also cooking this for the family just leave the ham meat to them.

Winter Chicken Soup

1 Packet McKenzie's Country Chicken Soup Mix ... ditch the flavour satchel
8 Chicken Legs - skin remove
1~2 Brown Onions, chopped
Water as per packet instruction, I think it was six cups of water
1 Tsp salt or to your taste

Throw it all into a pot or the slow cooker and cook until the chicken is falling off the bone and the soup mix is mush! The soup mixture is a mix of red lentils, beans, yellow split peas and a little barley.

I fell asleep while this was in the oven ... I think it cooked for two hours ... again, I am just a cook who throws things together and lets them cook, thankfully I woke up in time.

Thats it! No added flavouring, no stock or anything ... I only made this yesterday and was really surprised that it worked, I've never been fussed on chicken soups but this one is nice. My husband loved it as well. It made enough to freeze about four portions each - itty bitty ones (200 ml) for me and regular size for my husband.

Again, if the chicken doesn't break up small enough - puree or Slap Chop!

A quick meal ...

... mince (cooked and chopped as above) mixed with tinned baked beans and a little spaghetti
... cottage cheese and chopped chives on Cruskits
... an egg with cottage cheese, chopped chives and Cruskits
... cottage cheese and tinned salmon or tuna - whatever you prefer
... for a sweet treat, a small amount of plum jam on a cruskit or two


Lamb Shanks & White Bean Puree ...

This, I am making tonight and I will post this if it tastes good.

Does anyone else have any quick meal suggestions, I know it might seem silly to ask but sometimes it seems hard to think of something to eat ... it is like trying to find my reading glasses ... I usually still have them on my face *chuckles*

Yep that's exactly what I do, I follow a low carb low fat eating plan anyway, its not a diet as such, just cut out and reduce process carbs as much as I can. I don't want to go back on diabetic meds and have found this plan is the best for me.

I created a new recipe the other day I'll call it "Terri's Mushy Mornay Prawns" 6 prawns sauted in teaspoon of garlic butter (add extra garlic if you like) with diced spring onion, topped with weight watchers mornay sauce and a dollop of philly cream 97% fat free, optional (not philly cream cheese) . Blend would make a great vau'le'vant filling.

Cheers Terri

basicly do that blend casseroles and other wet type dishes avoid pasta and rice to a large degree. You can pretty much have what ever the family is having just blended up and made wet. as in add stock or gravey or something like tomato soup to what ever you blend to make it wetter. You can try a curry take way blended up if you want a bit of spice and dont cook curry, just leave out the rice.



applesauce

This is meant to be a mushy recipe thread but most of recipes are not mushy, my dr says mushy is babyfood consistancy, does anyone have any mushy recipes.

I am currently blending casseroles and vegys, and I blend tuna, mayo, and gerkin relish yummmm.

But food is getting a bit boring now...help Terri