Soft foods: Italian Beef & Zucchini recipe

[Donna4545 13]

I'm starting soft foods tomorrow, and will be posting recipes on my blog as I go along. The first one is up at Gastric Sleeve Foodie: My first soft foods recipe

Let me know how it works for you.

[Donna4545 13]

OMG I made this tonight and it was heavenly. I substituted yellow squash for zucchini and shallots for onions. You really have to chew the basil to break it down but it's worth it. It also makes like a week's worth, lol! Be sure to drain the liquid before adding the cheese and basil.

[LapGyrl 11]

I saw this on your site and I can't wait to try it! There was another recipe I saw that I thought was good but can't remember what it is. I'm just now going to full liquids so I have some time before I can try it. Thanks!

[Donna4545 13]

Oh wow, you'll be ready for mushies when the time comes! Good luck with the full liquids--you can get through it, and you'll be losing weight without even trying. :-)

[JanePatrick 0]

Hi Donna,

I tried your Italian Beef & Zucchini recipe tonight and it was so amazingly soft and tasty:drool5:. I made some changes to it in order to fit into our household but it still turned out yummy. Next time I make it, I will add much less Ricotta than I did, I just wanted to use up what I had and it was a bit much in the recipe, but things still tasted great. I had it as is, but my family had it over baked potatoes with fresh Green Beans on the side. (why am I the only fat one in the house? They eat like piglets!)

Here is what I used and the calorie count below. Thanks again for the inspiration.:thumbup:

This was all cooked the same way you did in your recipe, just a Vegetarian version.

2 cup Zucchini chopped (skin on)

1 cup Red Onion (didn?t have a yellow)

1 cup diced fresh Tomato

2 cup Morningstar Farms Griller Crumblers (we are 97.9% vegetarian household)

1 ? cup non fat Ricotta (used way to much could easily cut in half)

1 cup Parmigiano-Reggiano grated

2 tbsp Earth Balance Natural Buttery Spread

2 tbsp sqeezy Garlic (found in fresh veggie section-I hate cutting up garlic)

Dash of Marjoram

Dash of Oregano

Dash of Johnnys Seasoning Salt

Dash of Sea Salt

Several Dash?s of pepper

(I?m a ?dash? kind of cook, sometimes that goes wrong, but not this time.)

Left out the basil as my household does not care for it very much.

Since there is no way I could eat a full cup of this, it made ten ? cup servings with the following stats per serving:

122 Calories

6g Fat (2 saturated)

18mg Cholesterol

7 Carbs

1.5 Fiber (so 5.5 Carbs after subtracting the fiber)

12g Protein

[sweetgalntx 1]

These all sounds great. I can't wait till Saturday when I start the pureed stuff.