My surgery is fast approaching (3/3) so I am reading through my material (again). I keep seeing that when we can eat meat we should be adding "sauces" to it to make it more moist to help get it down. What "sauces" does everyone use? I have been googling it but not really getting the info I am looking for. TIA.

Cook it in an instant pot/slow cooker with it's own juices. You can add some vegetable or meat broth and then whatever flavorings you like. You'll end up with really soft meat that's easy to get down.

I would be wary of getting used to adding lots of sauces as a lot can be pretty high in calories or sugar.

3 hours ago, LaoDaBeirut said:

Cook it in an instant pot/slow cooker with it's own juices. You can add some vegetable or meat broth and then whatever flavorings you like. You'll end up with really soft meat that's easy to get down.

I would be wary of getting used to adding lots of sauces as a lot can be pretty high in calories or sugar.

Good point...no need to start creating NEW bad habits. I will keep that in mind and will try to either find low calorie/sugar versions of things or make my own.

You don't need to add sauce. Poach some chicken breast very gently in flavoured stock, heated to a temperature of 70°C, until the chicken as reached the same temperature. Serve in the broth. It'll all but disintegrate.

If you add the ranch dressing seasoning to Greek yogurt it makes a really good ranch dipping sauce too you could dip meat in that to add moisture.

I haven't tried this peanut sauce made with PB2 yet, but I'm looking forward to it to moisten chicken: https://eatplant-based.com/creamy-peanut-sauce/

What has helped me a lot was buying a meat thermometer! Turns out I was overcooking most of my meat because I was scared of food poisoning.. it’s a lot juicier and way more tasty now ? usually I found chicken too dry to get down without sauce, but now I don’t even need sauce anymore!

3 hours ago, Summermoose said:

What has helped me a lot was buying a meat thermometer! Turns out I was overcooking most of my meat because I was scared of food poisoning.. it’s a lot juicier and way more tasty now ? usually I found chicken too dry to get down without sauce, but now I don’t even need sauce anymore!

Yep, a leave in probe with an alarm is awesome.

Because early on people can have trouble digesting the dry meat, my nutritionist said to not reheat it to eat or to add low/no fat gravy. But I haven't had to really add anything much to meat. I did some grilled chicken nuggets from chick-fil-a and barely dipped them in the ranch. Skinny girl dressings and other 0 cal dressings would also be good if you need something. I have used no sugar added marinara on tortilla to make "pizza" as well. I'm almost 4 weeks out.