Pureed food stage

[TheNewSleevedJulie 43]

So I found a Soup at Walmart and wanted to give you guys a heads up. It's their own fresh market brand. It's in a soup container and not a can. It's a chicken tortilla soup. 160 calories 9grams of Protein. 15 er 16 carbs and If I remember correctly 2 er 3 grams of sugar. I bought it thinking hey I'll throw it in the blender and I opened it tonight and found you I don't even need to toss it in the blender!!! Score!!!!! So I needed to share this

Jules

[GretchenInDE 6]

pureed meats are easy to freeze and add to Soups for an extra hit of Protein. I baked a whole chicken rubbed (and later, basted) with 1 Tbsp. mayo mixed with the juice of 1 lemon and 2 cloves minced garlic, sprinkled with Celery Salt & Rosemary (stuffed the squeezed lemon halves and a small onion into the cavity). After baking, I picked it clean and pureed it with chicken broth. It's flavorful, and I froze it in 2 oz. portions. I can take them to work and add them to any of the Healthwise Soups for added flavor and Protein.

Another thing I've discovered is baking everything first adds so much more depth and richness to every dish. Here are a few recipes I've concocted:

Zucchini and Goat cheese Soup

1 Zucchini, sliced

1 Onion, sliced

2 Tbsp. olive oil

juice of 1 lemon

2 cloves garlic, minced

1 package plain goat cheese, cubed

1/4 C. parmesan cheese

1 C non-fat milk

2 Tbsp. fresh dill

Grease an 8x8 pan, and in it, layer the zucchini and onion. In a small bowl, whisk together the garlic, oil and lemon juice. Drizzle over the veggies. Dot with the goat cheese and sprinkle all with parmesan cheese. Bake uncovered at 350 for 40 minutes. Into your blender, add the milk, fresh dill and cooked veggies with all the juices. Puree. This is wonderfully rich and surprisingly bright with the fresh dill added after the veggies are cooked. You can add a scoop of unflavored powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury Protein Powder to your serving, and you'll never know it's there (just make sure the Soup is not over 130 degrees).

Pesto Tomato Soup

1 Zucchini, sliced

1/2 C fresh Spinach

1 small Vidalia onion, sliced

3 Beefsteak Tomatoes, sliced

1 C. non-fat Cottage Cheese

1 jar Basil Pesto

1/4 C. Parmesan Cheese

1 C non-fat milk

In a greased 9x13 dish, layer the vegetables. In a bowl, mix together the cottage cheese and pesto. Pour over the veggies and smooth. Sprinkle with parmesan cheese. Bake at 350 for 40 minutes. Puree with 1 C milk. Again, you can add a scoop of unflavored Unjury Protein Powder to your serving (just make sure the soup is not over 130 degrees). Super delicious!

Edited July 13, 2014 by GretchenInDE

[Beth Brady Culberson 1]

I am looking for the Ricotta cheese Casserole recipe that I hear is a great puree meal! Any help would be appreiated!

[Rovobay 920]

I wish there was a consolidated list with all the recipes and ideas on one page.... it would be easier that scanning through page after page of different threads. anywho..... I made this a few days ago. neighbor got back from salmon fishing and brought me over a nice cooked fresh salmon fillet. Since absolutely no one knows about my VSG besides my wife, I gladly accepted the salmon. it was getting late and I needed to do something with that so I turned it into a quick and easy bisque.

Salmon Broccoli cheese Bisque

1 can of Campbell's Cream of Broccoli Cheese

1 can of 1% milk

1 salmon fillet cooked with skin removed (it was already seasoned)

2 ounces of Tillamook Colby cheese

black pepper

I guess you could add unflavored Protein powder as well.....

what else would be good in here????

all placed into my vitamix (cold) and set it to Soup setting and blended until nice and warm. (my 3.5 year old daughter LOVED it) 2 days later I am still eating it.