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 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 ¼c 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 1
Pureed Lasagna 2c whole 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 degrees Fahrenheit. 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 2-3 qt 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 1 c) over noodles in baking dish. 9. Repeat steps 6, 7 and 8 until baking dish in nearly full-ending with sauce. Sprinkle any left over mozzarella over top of sauce layer. 10. Bake at 350 for 1 hour covered. Remove from heat, let stand 5 minutes then ENJOY!! Yields about 9 servings 385 calories per serving (1/9 of lasagna) 26g protein per serving. 2
Peach Smoothie 1c whole milk 1c cottage cheese 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) 1c frozen strawberries 1 8oz. container strawberry flavor fruited yogurt 6 tbsp. dry nonfat powdered milk See Peach Smoothie above Yields 2 servings 630 calories per serving 30g protein per serving 3
Peanut Butter, Pineapple, and Banana Pudding 1/4c peanut butter 24 vanilla wafers 1/2c of sugar 2 tbsp. corn starch 1/8 tsp. salt 3c whole milk w/ 2/3c dry milk 3 eggs 2 tsp. vanilla extract 1 large banana, peeled 1/3c 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. Ina 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 4
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, 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 5