Clinical Nutrition Support Services Puree Recipes Salsa Scrambled Eggs with Peppers and Onions 3 eggs ½ medium raw green pepper ¼ medium raw onion ¼ c salsa 2 tbsp. whole milk mixed with 4 tbsp dry milk 2 tsp. vegetable oil Clean and chop pepper and onion into small pieces; puree in food processor; set aside. Puree salsa & set aside in a separate bowl. Combine eggs and milk in a bowl; mix with a fork until blended. Heat 1 tsp of oil in medium frying pan. Sauté pureed onions and peppers until lightly brown. Add rest of oil to pan; pour egg mixture into pan and mix constantly with wooden spoon (goal is to scramble eggs). Remove from heat when eggs are thoroughly cooked (not runny). Pour salsa over scrambled eggs and ENJOY!!! Yields 1 serving 525 calories per serving 31g protein per serving
High Calorie Oatmeal 1 pkg. Instant oatmeal (hot whole or 2% milk to taste) 3 tbsp. Nonfat dry powdered milk 1 tsp. Butter or margarine 1 tbsp. Brown sugar or 2 tsp. Honey 1/4c heavy cream Sprinkle with cinnamon for taste (optional) Mix oatmeal with milk as directed. Add above ingredients. Yields 1 serving 600 calories per serving 8g protein per serving Pureed Lasagna 2c whole milk ricotta cheese 1 8oz bag whole milk mozzarella cheese 1-1 ¼ lb mild Italian sausage 1 jar spaghetti sauce (not chunky) 12-16 lasagna noodles 3 tbsp. olive oil 2 tsp. oregano 2 tsp. garlic powder 1. Preheat oven to 350 F. 2. Boil lasagna noodles, drain and set aside. 3. Remove casing from sausage. Sauté sausage over medium-high heat in a frying pan until brown (no longer pink). Remove from heat and set aside. 4. Mix ricotta, mozzarella, oregano and garlic powder in a separate bowl. 5. Puree sausage in a food processor. Mix pureed sausage and the whole jar of spaghetti sauce together in a separate bowl. 6. Spoon sauce/sausage mixture into a 2-3qt baking dish, covering the bottom.
7. Place 4-5 lasagna noodles in the food processor. Add 2 tsp olive oil (to prevent sticking). Puree noodles. Sprinkle pureed noodles over sauce in baking dish, enough to cover the sauce. 8. Spread cheese mixture (about 1c) over noodles in baking dish. 9. Repeat steps 6, 7 and 8 until baking dish is nearly full ending with sauce. Sprinkle any left over mozzarella over top of sauce layer. 10. Bake at 350 F for 1 hour covered. Remove from heat, let stand 5 minutes then ENJOY!!! Nutritional information: Yields about 9 servings 385 calories per serving (1/9 of lasagna) 26g protein per serving Peach Smoothie 1c whole milk 1c cottage cheese, small curd 4% milk fat 1 envelope Carnation Instant Breakfast (French vanilla flavor) 2 tbsp. condensed, sweetened canned milk 1 can sliced peaches (drained) 1 jar baby food peaches 1 8oz container peach flavor fruited yogurt 6 tbsp. dry nonfat powdered milk Pour all of the above ingredients into a blender. Blend for 30-45 seconds, pour into glass and serve. Freeze or chill remaining smoothie. ENJOY anytime!!! Yields 2 servings 660 calories per serving 30g protein per serving
Strawberry Smoothie 1c whole milk 1c cottage cheese, small curd 4% milk fat 1 envelope Carnation Instant Breakfast (strawberry cream flavor) 2 tbsp. condensed, sweetened canned milk 1c frozen strawberries 1 8oz container strawberry flavor fruited yogurt 6 tbsp. dry nonfat powdered milk Pour all of the above ingredients into a blender. Blend for 30-45 seconds, pour into glass and serve. Freeze or chill remaining smoothie. ENJOY anytime!!! Yields 2 servings 630 calories per serving 30g protein per serving Peanut Butter, Pineapple, and Banana Pudding ¼ c peanut butter 24 vanilla wafers ½ c sugar 2 tbsp. corn starch 1/8 tsp. salt 3c whole milk mixed w/ 2/3c dry milk 3 eggs 2 tsp. vanilla extract 1 large banana, peeled 1/3 c crushed pineapple, drained Place vanilla wafers and peanut butter in a food processor. Puree for 1-2 minutes, or until blended and smooth. Spread peanut butter and wafer mixture in the bottom of a 1-2 quart casserole baking dish forming a crust; set aside. Combine sugar, cornstarch, and salt in a medium sauce pan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute. Remove from
heat. In a separate bowl, beat eggs on high for 30 seconds. Gradually stir hot milk mixture into beaten eggs; add to remaining hot mixture, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in vanilla. Puree banana and pineapple in food processor; pour over peanut butter/wafer crust. Pour hot mixture over pureed fruit. Cover and chill thoroughly. ENJOY!!! Yields 8 servings 315 calories per serving 10g protein per serving Additional Tips for Thickening Add baby rice or commercial thickener to hot milk-based liquids. Add potato flakes, mashed potatoes, or flaked baby cereal to other hot liquids (soups, sauces, gravies). Add plain unflavored gelatin, pureed fruits, banana flakes or a commercial thickener to cold liquids. Add flaked baby cereal, flavored gelatin, cooked cream of rice or wheat cereal, or a commercial thickener to pureed fruits. Add mashed white or sweet potatoes, potato flakes, sauces or a commercial thickener to pureed vegetables. If a food or liquid is too thin, select from one of the following Baby cereal Banana flakes Bread crumbs Cornstarch Cooked cereals (cream of wheat or rice) Custard mix Graham cracker crumbs Gravy Instant potato flakes Mashed potatoes Plain unflavored gelatin powder Plain sauces (white, cheese, tomato) Pureed fruits or vegetables (baby food) Saltine cracker crumbs
If a food or liquid is too thick, select from one of the following Broth Bouillon Gravy Juice Liquid flavored gelatin Melted hot butter Milk (hot or cold) Plain or fruited yogurt Strained pureed soups Commercial Thickening Agents Product Phone Manufacturer Nutri Thick Menu Magic Foods 800-732-5805 Frutex Cresent Foods 206-623-7140 Thick n Easy American Institutional Products, Inc. 717-569-1866 Thick-it Milani Foods, Inc. 800-333-0033 312-450-3189 Thick Set Bernard Fine Foods, Inc. 800-538-3663 Thixx Bernard Fine Foods, Inc. 800-323-3663 312-273-4497 Reviewed 2/08