Dinner for someone recoverinf from bi-pass surgery?

**Jsquared** · 04-20-2010, 12:30 PM

Hello Ladies,

I'm going to take dinner to a dear family friend (my husbands second mother) who is recovering from a quadruple bi-pass.
Any ideas of what I can bring them?
I'm stumped.

Thanks so much!

**Liss** · 04-21-2010, 01:41 PM

Well, dh didn't have bi-pass surgery, but he did have a nissan fundoplication surgery on his stomach several years ago. I do recall the dietary recommendations are rather similar in where the docs recommend that you don't eat a Large meal, but rather, several smaller meals throughout the day.

Here are a list of foods I'm sure he's been advised to not eat, or eat very Very small amounts of due to sodium concerns:

* Meat and Other Protein Foods
Ham, canadian bacon, bacon, luncheon meats, frankfurters, sausages, scrapple, pepperoni, dried beef, chipped beef, corned beef, canned meats, pastrami, canned fish, sardines, herring, lox, anchovies, smoked salmon, caviar, cheese, regular peanut butter, and frozen TV dinners.
* Vegetables
Sauerkraut or other vegetables prepared in brine, olives, pickles, relish, vegetables packed with sauces or seasonings, salted mixed vegetable juice (V-8), regular tomato juice, regular spaghetti sauce, tomato sauce or tomato paste, frozen peas, and lima beans.

With that said, below are a couple different recipe ideas for you (& btw, you're a Doll for taking the time to make meals for your friends family, people like yourself are a blessing.!)

* Breads & Cereals
Bread and rolls with salt toppings, corn chips, potato chips, salted pretzels, salted popcorn, and other salted snack foods.
* Fats
Bacon fat, salt pork, olives, salted nuts, party spreads and dips.
* Soups
Canned broth soups, commercially prepared stews, bouillon cubes, and instant or dried soups.
* Other monosodium glutamate (MSG)

**Liss** · 04-21-2010, 01:43 PM

Instead of egg noodles, serve this beef stroganoff over rice pilaf — a Middle Eastern dish with sauteed rice or other grains, seasonings and various vegetables.
By Mayo Clinic staff
Serves 4
Ingredients

1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

Directions

In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.
Nutritional Analysis
(per serving)
Calories 302 Cholesterol 83 mg
Protein 24 g Sodium 307 mg
Carbohydrate 38 g Fiber 2 g
Total fat 6 g Potassium 341 mg
Saturated fat 2 g Calcium 65 mg
Monounsaturated fat 2 g ]

Source: Beef stroganoff - MayoClinic.com

**Liss** · 04-21-2010, 01:43 PM

Dietitian's tip: These boneless, skinless chicken breasts are sauteed and topped with a creamy mushroom sauce. Serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side.
By Mayo Clinic staff
Serves 4
Ingredients

o 4 boneless, skinless chicken breasts, each 4 ounces
o 2 tablespoons olive oil
o 4 shallots, thinly sliced
o 1/4 pound mushrooms, thinly sliced
o 1 tablespoon all-purpose (plain) flour
o 1/4 cup white wine
o 1/2 cup low-sodium chicken stock
o 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
o 2 tablespoons chopped parsley

Directions

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

Nutritional Analysis
(per serving)
Serving size: 2 chicken breast halves
Calories 239 Cholesterol 66 mg
Protein 28 g Sodium 98 mg
Carbohydrate 6 g Fiber 0.5 g
Total fat 9 g Potassium 485 mg
Saturated fat 1 g Calcium 30 mg
Monounsaturated fat 5 g

Source: French country chicken with mushroom sauce - MayoClinic.com

**Liss** · 04-21-2010, 01:47 PM

Here's a Huge List of HEART Healthy recipes from the Mayo Clinic (each link will bring you to their site).

obviously not all of them will be budget conscious, but if you find something you like the sounds of, maybe we can figure out a way to prepare it less expensively.

Appetizer recipes