Hey all! I'm new to this site but in my first few weeks after surgery, I felt the need to get creative. Here are a few of my creations. The mashed potatoes were really a staple for weeks 2 and 3.

High Protein Mashed Potatoes

-6-7 yukon gold potatoes (peeled, chopped, and boiled)

-1 block of tofu (Nosoya is what I used-it's a larger block)

-7-8 boiled egg whites

-skim milk (amount varies with how thin you'd like the potatoes)

-Smart Balance Light-heart smart kind (optional)

-Salt or garlic salt (optional)

1. Mash boiled potatoes (make sure all chunks are mashed out)

2. Cream boiled egg whites and 2 tablespoons skim milk together. Make sure eggs are a creamy consistency and without large chunks. A hand chopper/mixer works well but the food processor and beaters did not.

3. Add chopped tofu to eggs and milk and cream into a mixture. You can add the butter at this point if you'd like.

4. Add mixture to mashed potatoes. You'll want to mix this all up but only use a mixing machine at the very beginning. If you mix too long with it, the mixture can become glue-like. I start with beaters then finish by hand. Add more milk for thinner potatoes and salt to flavor as needed.

These are DELICIOUS!!! You can't even tell that there's tofu or eggs in it. Great for getting in your protein.

Buffalo Salmon mix

-2 tablespoons light cream cheese

-1 tablespoon light mayo (I used kraft olive oil mayo)

-.5 tablespoon Frank's hot wing Buffalo sauce

-1 package salmon (3 oz...the flaked kind...similiar to canned tuna)

-crackers (optional)

1. Mix cream cheese, mayo, and hot sauce until smooth and blended

2. Add to salmon and mix together. You can put this on crackers or eat alone. Either way it's delicious!

Great for the mushies and soft food stages...or any time you crave it and trust me...you will

Hope someone can get some good meals out of these...happy eating!

Hey! These sound really good !!! I do have a question, tho ...

The "Boiled" Egg Whites...

Hard boiled eggs and just use the whites? Ormore like Poached whites? Or actually boiled in Water, like you would for Egg Drop Soup, but then strained ???

And is the Tofu you mentioned Silken? I think thats the softest one, right? Or doesnt it really matter??

Thanks again!

Hey...sorry it's taken me so long to reply. Grad school is keeping me running like a mad woman! Lol It's the whites from hard boiled eggs. I usually used the large or extra large as they have more white. As for the tofu, I used a firm one that I pureed but my friend (who made these potatoes last week and loved them) used the silken and said she didn't have to do any extra work with it. They just mixed right in. She also added in some extra seasonings like basil just as a test and they turned out great. Have fun with them and try lots of combos. If I'm in a cheesy mood, I'll add some of the babybel bonbel cheese to my individual serving. Happy cooking!

Im excited to try the salmon