Puree

So, I will be starting the Pureed stage in a few days..
any good puree recipies ?? I would like to buy the stuff I need to make some meals.
thanks a bunch :)

 Check the Ontario Recipe Forum on this website

yes, the recipe forum is an excellent resource

In keeping with the season -
I baked a squash (cut it in half, scooped out the innards, added a little seasoned salt and nutmeg, baked it at 350 for 35 minutes)
and mashed the result with a wedge of Laughing Cow Lite cheese.
Then I froze the result in ice-cube trays.
Those cubes kept very well in a plastic bag, and I just removed one or two for my meals, nuking them in a small bowl.

Tastes delish, and goes down very easily.

sounds yummy.

My daughter made all her baby food for her daughter and that is what she would do, cook the food and puree it and freeze it in ice cube trays and when frozen put them in bags, I wish I knew or thought of this when my kids were little.  She is such a great mom, makes me look bad, lol but she had to learn it somewhere right. lol

My favourites, although a little gross when pureeing but smell awesome so you get over it, were pureed homemade chicken stew and homemade meat sauce. For the chiken stew, I used diced up chicken breast seasoned with paprika, a can of low fat cream of mushroom, chicken broth, a carrot diced up, and an onion cut into wedges with a few spices thrown into the crock pot and let simmer on medium for like four hours until the liquid is like half and the chicken is nearly falling apart. Then I'd blend the chicken with a bit of the sauce to get things going and separately blend up the carrots with a bit of sauce, super yummy. I'd just store it in the fridge or freezer (but usually only made one breast at a time and that was enough for a few days meals so it kept okay in the fridge. When I was ready to eat, I'd measure out my portion of chicken and put a couple of tablespoons of chalet sauce from the packages you buy at the grocery store (surprisingly nothing too bad in their but salt, although that was my only real source of sodium in my meals so I figured it was okay) and microwave. Carrots, just microwave as is. 

For the meatsauce, it was really basic, extra lean ground beef, fried up with nothing in the fry pan, drained really well, put in the crock pot with whole stewed tomatoes, diced green peppers and mixed of italian spices. When done, blend and measure out a portion and top with a bit of parmeasan cheese. 

I found it easier to get over the thought of eating 'baby food' if it smelled like and tasted like something good that I might normally have. The good thing about these too is that when I started soft solids, these were some of the first things I tried because I knew they agreed with me.

Hope that helps, good luck!
 

Thanks for the ideas :)

They have some really good websites with recipies for us. One of my favorites is this one http://bariatricfoodie.blogspot.com/p/favorite-recipes.html

You ncan search for the pureed stage, and they have great recipes on there. Here is another one also
http://www.bariatriceating.com/BErecipes/

http://www.froedtert.com/specialtyareas/bariatricsurgeryprog ram/recipes/

I hope this helps you, good luck!

Not sure if you are cooking just for yourself or a family.   I was cooking for a family so I threw a roast in the slow cooker with some veggies and then I took some meat and veggies and some of the broth before I made gravy for them and put them in my food processor.  We were all eating the same meal just mine looked differently but at least it smelled good and tasted good.  I did the same thing with some chicken thighs and veggies and turned theirs into a chicken stew and mine was pureed.  I posted a recipe for black bean soup in the recipe forum.  I made a batch of that up the week before my surgery and froze it in small containers.  It's always served pureed so it was a good texture for lunch and didn't feel like I was eating anything different than what I would normally.  I topped it with a bit of greek yogurt and a bit of shredded cheese and stirred it in for extra protein.