Reheating

I am two months post-op and just starting to get to the soft food stages because of a previous stricture and I'm having some food trouble...

My pouch is about an ounce and my surgeon does not want me to try to put any more than an ounce of food in it at a time yet because of trouble that I've had, so I am left with tons of 1/8th eaten items.

My question is:

How on Earth do you reheat things so that you can still eat them??

I know that we need things to be moist in order to eat them, and it seems to never fail that something goes down fine for me the first time, but when I heat up the same dish and try it again... my pouch hates it!

I've tried microwaving on med-low, in a pan with some pam, etc.

I'm really sick of cold tuna. Any help would be appreciated :)

I reheat in the microwave most of the time but do add salsa to my dense proteins and I have not had problems with that.  You can try keeping a little fat free gravy in the fridge to add to your protein.  Pork has almost always been difficult for me so I am super careful with it when I choose to eat it.  If pieces of meat are not agreeing with you yet you might just need to back off for a while and stick w/ ground meats.  Trader Joe's makes a yummy chili lime flavored ground chicken patty that is great topped w/ canned black beans and salsa, even reheated.  Good luck!

Boy, I hear so much about Trader Joe's! I wish that I had one close... So far I have trouble with tomato products, but I'll try the gravy :)  I'm going to pick up a jar of fat free turkey or chicken gravy. Haven't tried pork yet and I think I'll wait a few more weeks (or months) for that.

Thanks!

Yeah, no trader Joe's here either, I wish. 

Jenny

The microwave can be your best new friend. You may have to experiment with the specific food, but here are some suggestions:

Small amounts of food on saucer plate:  put a couple of drops of water on plate, invert a plate of same size and microwave.  The water adds moisture as it heats up, and the inverted plate helps retain the moisture. Food is moist and may be easier to eat.

You can get plastic domes to fit over plates at almost any store these days. These are vented domes, designed to fit over dinner plates (or smaller plates or bowls) to help retain moisture when cooking. Things heat faster in these domes and tend to have a pretty consistent temperature--no cold spots.

I often eat shrimp cooked this way too. I buy the precooked shrimp at the local market. It has some ice on it, so no additional water is needed. Place the amount of shrimp you want into a bowl. Place a saucer plate on top of the bowl to retain the heat inside the bowl, so the shrimp basically is poached in it's own liquid.  With potholder, remove bowl, move lid slightly and drin off liquid in sink. Add seasoning, and eat. 

I also cook fish filets in a similar manner. I place the fish filet ( usually 1/4 to 1/3 inch thick) onto plate. These come individually sealed in pouches at my local market.  Cover with an inverted plate of the same size, to retain the heat and moisture.  Cook about 3-4 minutes (depending on how thick of a filet and your microwave strength). Remove with potholders, turn plastes together sideways in sink to drain, remove top plate, season to taste. DAVE

Thanks for the great suggestions Dave! I bought some of those shrimp at the grocery store today and I'm going to try to cook them your way.

I still have a problem eating reheated food - same with buffets - everything has to be fresh cooked or

Me too! ugh!

Try what your doing with the pam but place your dish in another dish with some water in it.  Keeps the microwave moist inside

I use the I cant believe its not butter spray it has no fat, carbs or sugars, and I spray it on whatever I am eating, veggies, fish, even some meat and cover with  plastic wrap so it stays moist jus****ch it because what little we eat will cook fast and if over cooked will be tough