4 weeks after surgery
- Thread starter Annette
- Start date
Cheyenne
Active Member
These are my favorite foods I ate after my 3rd week of surgery
Vanilla shakes with Rasberry Crystal Light. I never put the whole packet of Crystal Light in or I found it too strong.
Scrambled eggs with cheese and salsa
Tuna or Salmon with light Miracle Whip spread on a cracker.
Applesauce with Cottage cheese.
Flakey cooked white fish
Cooked Sweet Potato (one potato sliced into 4-6 portions)
Cheyenne
Vanilla shakes with Rasberry Crystal Light. I never put the whole packet of Crystal Light in or I found it too strong.
Scrambled eggs with cheese and salsa
Tuna or Salmon with light Miracle Whip spread on a cracker.
Applesauce with Cottage cheese.
Flakey cooked white fish
Cooked Sweet Potato (one potato sliced into 4-6 portions)
Cheyenne
Jersey Sandy
New Member
Chocolate protein powder with 1/3 of a banana and peanut butter with some ice ...
Egg whites with some cooked veggies
Strawberry protein powder with frozen mixed fruit and ice..
.
I cooked my favorite veggies and then put them thru the bullet and put them in 4 oz plastic cups with lids that I got from the restaurant supply store( you know the ones that when you order food to go or salad they always but your sauces & dressings in) I would keep a few in the refig and put the rest in the freezer.
I would spoon them over mashed potatoes or on my scrambled eggs... I would also make to go already cooked egg whites and store them in the containers so if I wanted to go somewhere I could just grab them out of the refig and go and either eat them cold or heat them over friends or relatives or at work.... I used the smaller 2 oz ones for applesauce and cottage cheese and used them as to go meals even strain cream of chicken soup ... Just took a ramkin with me to use for transferring to use in the microwave....
Egg whites with some cooked veggies
Strawberry protein powder with frozen mixed fruit and ice..
.
I cooked my favorite veggies and then put them thru the bullet and put them in 4 oz plastic cups with lids that I got from the restaurant supply store( you know the ones that when you order food to go or salad they always but your sauces & dressings in) I would keep a few in the refig and put the rest in the freezer.
I would spoon them over mashed potatoes or on my scrambled eggs... I would also make to go already cooked egg whites and store them in the containers so if I wanted to go somewhere I could just grab them out of the refig and go and either eat them cold or heat them over friends or relatives or at work.... I used the smaller 2 oz ones for applesauce and cottage cheese and used them as to go meals even strain cream of chicken soup ... Just took a ramkin with me to use for transferring to use in the microwave....