Surgery Pre-op Class-Dietary
    About Lesson

    Quick Puree Recipes

    Easy Egg Salad

    • 3 hard boiled eggs
    • 2 Tbsp mayo
    • 1 Tbsp sugar free pickle relish
    • 1½ tsp yellow mustard
    • Season with salt, pepper and onion powder (optional) to taste.  Blend until smooth.
    • Yields 6 ⅓ cup servings
    • **Can substitute canned tuna or chicken to vary choices.

    Pesto Chicken Puree

    • 3 oz cooked or canned chicken breast
    • ¾ cup ricotta cheese
    • 2-3 Tbsp prepared pesto sauce
    • First cut chicken into small pieces then blend chicken until finely minced.  Add other ingredients and blend until smooth. 
    • Yields 6 (⅓ cup serving)

    Chicken and Mushrooms

    • 3 oz cooked or canned chicken breast
    • ½ cup mashed potatoes
    • ¾ cup mushroom gravy or soup
    • First cut chicken into small pieces then blend chicken until finely minced.  Add other ingredients and blend until smooth. 
    • Yields 6 (⅓ cup) servings

    Saucy Meatballs

    • 4 (1oz) meatballs (cooked)
    • ½ – ¾ cup spaghetti sauce
    • ½ tsp Parmesan cheese
    • Quarter meatballs and add to food processor with other ingredients.  Can season with salt, pepper, and garlic powder.  Blend until smooth.
    • Yields 4 (⅓ c servings)