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04-20-2010, 12:30 PM #1
Dinner for someone recoverinf from bi-pass surgery?
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!
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04-21-2010, 01:41 PM #2
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Re: Dinner for someone recoverinf from bi-pass surgery?
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~
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04-21-2010, 01:43 PM #3
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Heart Healthy Beef Stroganoff
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~
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04-21-2010, 01:43 PM #4
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French country chicken with mushroom sauce
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~
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04-21-2010, 01:47 PM #5
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Re: Dinner for someone recoverinf from bi-pass surgery?
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
- Almond and apricot biscotti
- Cranberry spritzer
- Crispy potato skins
- Eggplant with toasted spices
- Fresh fruit kebabs with lemon lime dip
- Fresh tomato crostini
- Ginger-marinated grilled portobello mushrooms
- Grilled pineapple
- Hummus
- Sweet and spicy snack mix
- White bean dip
Beverage recipes
- Almond and apricot biscotti
- Blackberry iced tea with cinnamon and ginger
- Cranberry spritzer
- Frosty almond date shake
- Fruit smoothies
- Iced espresso latte
- Island chiller
- Minty-lime ice tea
- Morning mojito
- Orange dream
- Strawberry banana milkshake
- Sweet ginger tisane
- Watermelon-cranberry agua fresca
Bread recipes
- Almond and apricot biscotti
- Apple corn muffins
- Best honey whole-wheat bread
- Buckwheat pancakes
- Carrot and spice quickbread
- Cinnamon rolls
- Irish brown bread
- Muesli breakfast bars
- Popovers
- Pumpkin-hazelnut tea cake
- Raspberry chocolate scones
- Rhubarb pecan muffins
- Southwestern cornmeal muffins
- Three-grain raspberry muffins
- Whole-grain buttermilk biscuits
Dessert recipes
- Almond and apricot biscotti
- Ambrosia with coconut and toasted almonds
- Apple berry cobbler
- Apple-blueberry cobbler
- Baked apples with cherries and almonds
- Carrot and spice quickbread
- Casaba melon with creamy sweet curry
- Cheesecake
- Fresh figs with walnuts and mascarpone
- Fresh fruit kebabs with lemon lime dip
- Fruited rice pudding
- Grapes and walnuts with lemon sour cream sauce
- Grilled fruit with balsamic vinegar syrup
- Grilled pineapple
- Mixed berry pie
- Mixed fresh berries with ginger sauce
- Orange dream
- Orange slices with citrus syrup
- Peach crumble
- Peaches a la mode
- Poached pears
- Pumpkin-hazelnut tea cake
- Red plum tart
- Red, white and blue parfait
- Rhubarb pecan muffins
- Rustic apple-cranberry tart
- Sauteed bananas with caramel sauce
- Seasonal fruit palette
- Strawberries and cream
- Strawberry balsamic sorbet
- Tropical fruits with mint and spices
- Vanilla poached peaches
- Warm chocolate souffles
- Watermelon-cranberry agua fresca
- Yogurt-almond ice cream
- Zucchini bread
Main dish recipes
- Acorn squash with apples
- Asian pork tenderloin
- Baked chicken and wild rice with onion and tarragon
- Baked oatmeal
- Baked salmon with Southeast Asian marinade
- Banana-oatmeal hot cakes with spiced maple syrup
- Beef and vegetable kebabs
- Beef stroganoff
- Broccoli cheddar bake
- Broiled scallops with sweet lime sauce
- Broiled trout with tomato and red onion relish
- Broiled white sea bass
- Buckwheat pancakes
- Buttermilk waffles
- Chicken and asparagus tossed with penne
- Chicken stir-fry with eggplant and basil
- Chicken strips with honey mustard sauce
- Chili
- Chinese noodles with spring vegetables
- Cinnamon French toast
- Corn tamales with avocado-tomatillo salsa
- Cranberry-walnut oatmeal
- Creole-style black-eyed peas
- Curried pork tenderloin in apple cider
- Fettuccine with clams, basil, tomato, corn and garlic
- Fettuccine with Swiss chard and mushrooms
- French country chicken with mushroom sauce
- Grilled chicken salad with olives and oranges
- Grilled miso salmon
- Grilled pear and watercress salad
- Grilled pork fajitas
- Grilled portobello mushroom burgers
- Halibut with tomato basil salsa
- Herb-crusted baked cod
- Herb-rubbed turkey au jus
- Honey crusted chicken
- Mango salsa pizza
- Mediterranean-style grilled salmon
- New York strip steak with whiskey-mushroom sauce
- Nutty berry granola
- Orange rosemary roasted chicken
- Orange roughy with lemon and thyme
- Orzo with cherry tomatoes, capers and lemon
- Paella with chicken, leeks and tarragon
- Pasta primavera
- Pasta salad with mixed vegetables
- Pasta with grilled chicken, white beans and mushrooms
- Pasta with marinara sauce and grilled vegetables
- Pasta with spinach, garbanzos and raisins
- Pineapple chicken salad with balsamic vinaigrette
- Polenta with fresh vegetables
- Polenta with roasted Mediterranean vegetables
- Pork chops with black currant jam sauce
- Pork medallions with five-spice powder
- Pork medallions with herbes de Provence
- Pork tenderloin with apples and balsamic vinegar
- Pork tenderloin with fennel sauce
- Quesadillas
- Rice and beans salad
- Roasted salmon
- Roasted salmon with maple glaze
- Roasted turkey with balsamic brown sugar sauce
- Salad greens with pears, fennel and walnuts
- Sea bass en papillote
- Seasoned baked cod
- Sesame-crusted tofu
- Soft tacos with southwestern vegetables
- Spinach-stuffed sole
- Stuffed chicken breasts
- Stuffed eggplant
- Sun-dried tomato, thyme and basil pizza
- Sweet peppers stuffed with scalloped corn
- Sweet-potato waffles with blueberry syrup
- Swordfish tacos with lime and cilantro
- Swordfish with roasted lemons
- Vegetarian kebabs
- Vermicelli tossed with roasted asparagus and tomatoes
- White sea bass with dill relish
- Yellow lentils with spinach and ginger
Salad recipes
- Ambrosia with coconut and toasted almonds
- Apple salad with figs and almonds
- Apple-fennel slaw
- Avocado salad with ginger-miso dressing
- Beet walnut salad
- Citrus salad
- Cucumber pineapple salad
- Dilled pasta salad with spring vegetables
- Edamame and summer bean salad
- Fennel and leeks with roasted onion vinaigrette
- French green lentil salad
- Greek salad
- Grilled chicken salad with olives and oranges
- Grilled pear and watercress salad
- Mango tango salad
- Mesclun salad with radishes, avocado and blood oranges
- Mixed bean salad
- Pickled onion salad
- Pineapple chicken salad with balsamic vinaigrette
- Rice and beans salad
- Salad greens with pears, fennel and walnuts
- Spinach berry salad
- Spring greens with butternut squash
- Tabbouleh
- Tabbouleh salad (cracked wheat salad)
- Yellow pear and cherry tomato salad
Sandwich recipes
Sauce and dressing recipes
- Apple and sweet onion marmalade
- Cranberry orange glaze
- Grilled mango chutney
- Lemon or lime glaze for chicken, fish or vegetables
- Orange basil vinaigrette
- Peach honey spread
- Peach-nectarine salsa
- Pear and toasted pecan chutney
- Raspberry coulis
- Sherried mushroom sauce
- Turkey gravy
- Vegetable salsa
Side dish recipes
- Asparagus with hazelnut gremolata
- Baby minted carrots
- Baked acorn squash with pine nuts and garlic
- Black bean and corn relish
- Black bean cakes
- Broccoli rabe with toasted garlic
- Cauliflower mashed 'potatoes'
- Chinese-style asparagus
- Classic Boston baked beans
- Creole-style black-eyed peas
- Curried vegetable couscous
- Edamame and summer bean salad
- Eggplant with toasted spices
- Garden peas with fresh mint
- Garlic mashed potatoes
- Ginger-marinated grilled portobello mushrooms
- Glazed root vegetables
- Granola with raisins, apples and cinnamon
- Grilled radicchio
- Honey-glazed sweet potatoes
- Lean country-style breakfast sausage
- Lemon rice with golden raisins and almonds
- Ratatouille with roasted tomato vinaigrette
- Roasted potatoes
- Roasted potatoes with garlic and herbs
- Roasted root vegetables with cumin and coriander
- Sauteed fresh corn
- Sauteed zucchini coins
- Savory buckwheat pilaf with toasted spices
- Seared endive
- Sichuan broccoli and cauliflower
- Spicy red cabbage
- Spring greens with butternut squash
- Steamed summer squash with warm leek vinaigrette
- Stewed flageolets in lemon broth
- Sugar snap peas with fresh marjoram
- Sweet carrots
- Sweet potatoes and roasted bananas
- Tabbouleh
- Tabbouleh salad (cracked wheat salad)
- Tangy green beans
- Wild rice pilaf with cranberries and apples
Soup recipes
~Liss~
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*Newbies*
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