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16 oz is the typical
serving size
I often get questions
about why the recipes are seasoned. There are three reasons I
season: 1) psychological, 2) smell is a large part of our sense of
taste and even if you can't swallow you can still enjoy the
aroma of your favorite foods, and 3) a drop or two on the tongue
along with the smell can really add some of the enjoyment back to
eating.
Note on liquids: Liquids may almost
always be substituted for. Broth or clear juice are the
easiest to liquefy with. Milk and soymilk are often specified
since they very good sources of vitamin D and calcium. If
you're slow cooking, wine is a great unexpected addition - the alcohol burns
off, the aroma is wonderful and, of course, there are added calories. You may also choose to use
canned nutrition as your liquid in our recipes. Feel
free to modify to suit your dietary needs and restrictions.
Slow Cooker Chicken
2 Servings
- 1 Whole Chicken or 4 chicken breasts, bone
in
- 1 Medium Yellow Onion
- 3 Bay Leaves
- 7 Cups Water
- Optional: 3 Tablespoons of Olive Oil
Peel the onion, leave whole and place in slow
cooker. Place chicken in the slow cooker, add bay leaves, cover
with water and add salt and pepper as desired. Cook for 6-8 hours.
Remove bay leaves and whole onion from the broth. Remove chicken
from the bone (be very careful to remove all bones and
gristle). Add meat to food processor and process for until it
begins to clump. Add 1/2 cup of the chicken cooking broth and
process to create smooth paste. Add remaining liquid and pulse just
until well mixed. Run through sieve if necessary. Add additional
oil if desired.
Calories: Chicken 844
Broth
Variable
Olive Oil:
360
Calories Per Serving: 602
Salmon Fillet
1 Serving
- ½ lb skinless salmon fillet
- 2 cups soy milk
- Optional: 1 tablespoon of olive oil
- Water or broth
Fill a saucepan with enough water to cover
salmon. Bring water to a boil and then add salmon. Reduce to
simmer for 10 minutes. Use fork to ensure that salmon flakes easily
and is cooked through. Thicker fillets more require more time.
Place fillet in food processor. Pulse 5 times. Run processor for
4 minutes scraping sides occasionally. Add 2 cups of soy (and
if you want a tbsp of olive oil) and pulse
5 more times until well-mixed.
Calories: Salmon 380
Soy Milk
220
Olive
Oil 120
Calories per serving: 720
Special Occasion Steak
with Wine
3 servings
- ¾-1 lb. boneless good quality steak with
fat intact
- 12 cups of water or more depending on size
of your slow cooker (cover all ingredients)
- 1 28 oz can of stewed tomatoes with broth
- 2 cubes of beef bouillon
- 24 oz of whole, peeled potatoes
- 2 cups of burgundy or cabernet red wine
(Charles Shaw will do here)
- 2 teaspoons of Herbes de Provence (or a
mixture of oregano, thyme with or without marjoram or savory)
- Salt and Pepper to Taste
- Optional: 6 tablespoons of olive oil
Peel the onion but leave whole. Place all
ingredients in the slow cooker and cook at least 6-8 hours. Don’t
be concerned about the wine, all the alcohol will be cooked out by
the time this dish is ready. When done, remove and throw out the
onion. Take the steak out (it should be beginning to fall apart)
and place in the food processor. For even better results, cool the
meat in the refrigerator before processing. Process meat for 5
minutes, stopping occasionally to scrape down the edges of the
bowl. Add the tomatoes and process 3 minutes longer. Add the
potatoes and process two more minutes. Add ½ cup broth and process
until smooth. With processor running, add only as much liquid as
necessary to create smooth consistency. Stop processor and stir in
remaining broth. Test in feeding tube. Only if necessary, run
entire mixture through the sieve (this should not be necessary).
Add salt and pepper to taste and olive oil if desired.
Calories: Steak 615
Tomatoes 206
Potatoes
916
Red Wine 340
Beef Broth
60
Olive Oil
720
Calories per Serving:
952
Easy and Quick Beef
Tamales
2 Serving(s)
- 2 Trader Joe’s Beef Tamales (no cheese) 10
oz
- ½ cup of water
- 3.5 cups of soy milk or other liquid
- 2 tablespoons of olive oil
Cook tamales for 5 minutes, in bag in
microwave. Remove tamales from bag and corn husk wrappers and place
in processor. Pulse processor 10 times and then run processor
continuously for 30 seconds. Add ½ cup of water and process until
smooth. Stir in remaining liquid and oil if desired and test and
add more liquid as necessary.
Calories: Beef Tamales 480
Soy Milk
350
Olive Oil
220
Calories per serving: 525
Classic Turkey with
Sage
2 servings
- 1 turkey breast
- 3 bay leaves
- 1 teaspoon of ground sage
- Salt and Pepper to taste
- 3 cups of turkey broth
- Optional: 3 tablespoons of Olive Oil
Add turkey breast, bay leaves and sage to
processor and fill with water to just cover turkey. Slow cook
turkey breast on high for 6 hours. Place 2 cups of turkey in the
processor and process continuously until it forms balls and sticks
together. About 3-4 minutes. Add once cup of turkey broth and
pulse 5 times. Turkey should be smooth with no lumps. Add 2
additional cups of broth, pulse until smooth. Stir in olive oil if
desired and additional sage to taste.
Calories: Turkey 480
Broth
360
Olive Oil
240
Calories Per Serving: 540
Turkey with Cranberry
Sauce
2 Servings
- 1.5 lbs of turkey breast (about 6 cups of
meet after cooking)
- 1 onion
- 3 bay leaves
- Salt and Pepper to taste
- One 16 oz can of prepared cranberry jelly
(not whole cranberries)
- 3-1/2 cups of turkey or chicken broth
- Optional: 2 tablespoons of olive oil
Peel the onion, leave whole and place in slow
cooker. Place turkey in the slow cooker, cover with water, add salt
and pepper as desired and cook for 6-8 hours. Remove bay leaves and
whole onion from the broth. Add 2 cups of turkey meat to food
processor and process until in very small piece and clumping. Add
cranberry jelly and process 2 minutes. Add 1/2 cup of the turkey
cooking broth and process for 20 seconds or longer to smooth paste..
Add additional 2-1/2 cups of liquid pulse several times until mixed.
Add salt and pepper and additional oil if desired and stir.
Note: This recipe will have a grey/purple hue.
For those who prefer to keep the colors as close as possible to the
real foods, it might be best to process the turkey and cranberry
separately. If that case add one cup of broth to 16 oz of cranberry
jelly.
Calories: Turkey Meat 480
Cranberry Sauce 600
Olive Oil:
240
Turkey Broth
Variable
Calories Per Meal: 610+
Chicken Straight Up
2 Servings with Very Good Flow
- 2 cups of warm, cooked white chicken
(boiled works best)
- 2 cups of Chicken Broth
- Salt and Pepper to taste
- Optional: 2 tablespoons of olive oil
Add chicken to processor and process until it
begins to clump on one side of the bowl. Add ½ cup of liquid and
process to smooth paste. Add remaining liquid and pulse several
times, using spatula on side and bottom of bowl to make sure it is
well mixed. Add pepper/salt and oil if desired.
Calories: Chicken 411
Chicken Broth
Variable
Olive Oil
220
Calories Per Serving: 330+
This recipe works with boiled carrots added
quite well.
Scrambled Eggs
1 Serving
This is the most temperamental of our
recipes but once you get it to work (which takes some
experimentation) it is a great way to start the day with a punch of
calories and protein.
- 6 large eggs
- Olive Oil spray
- 2 cups of liquid (use broth, rice drink or fruit juice
for first attempt after that you can try milk or soy milk)
- Salt and Pepper to taste
- Optional: 2 tablespoons of olive oil
Spray frying pan with olive oil spray and
scramble eggs over medium high heat, stirring continuously until they are just cooked. Add
eggs to the food processor and pulse about 6-8 times. Then
process until the eggs clump and circle the processor about 6 times..
Add 1/2 - 3/4/ cup of liquid and process until smooth. And
remaining liquid and pulse 5 times. Gently stir in remaining liquid and oil and salt
and pepper if desired.
Calories: Eggs: 480
Olive Oil Spray: 30
Soy Milk:
200
Olive Oil:
240
Calories Per Meal: 870
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