Pre-Op & Clear Liquid Diet Recipes
DISCLAIMER:
These recipes are based on the food guidelines provided by my VSG team. Every program is different, so make sure you follow your program's guidelines.
Consomme
Ingredients:
1lb lean, finely chopped chicken
1 c finely diced onion
1/2 c finely diced carrot
1/2 c finely diced celery
3 egg whites
8 cups chicken stock (or beef, or veggie)
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Directions:
In large saucepan, slowly heat stock. Combine remaining ingredients in a bowl until thoroughly mixed. Whisk into heated stock. Slowly bring mixture to a simmer leave for about 45 min. The solid parts, called the raft, will float to the top. With a wooden spoon handle, poke a hole in the middle of the raft. Allow to simmer on low for another 45 minutes. Carefully ladle out the stock, avoiding any solid parts. Strain through cheese stock to remove any remaining particles.
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Nutrition: Serving Size 1 cup, Calories: 53, Protein: 10 g, Carbs: 3.3 g
Mock Hominy soup
Ingredients:
1 lime, juiced
1 c finely diced onion
1 c chopped cilantro
3 tsp cumin
1 tsp paprika
8 cups soup stock (any soup stock)
4 cups plain, 0% Greek yogurt
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Directions:
In large sauce pan, combine onion, lime juice, and 1/2 c of stock. Cook until onions are softened. Add cilantro and remaining stock. Bring to boil. Add cumin and paprika, reduce heat and simmer 25 minutes. Strain soup to remove cilantro and onions. Serve in 1 cup portions with 1/2 cup of yogurt.
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Nutrition: Serving Size 1 cup, Calories: 75, Protein: 16 g, Carbs: 8 g
Protein pudding pops
Ingredients:
1 pkg Sugar Free Chocolate Pudding Mix
2 c Skim Milk
2 scoops Total Lean Protein - Chocolate
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Directions:
Prepare pudding according to package directions. Let set in the fridge for 4 hours. Remove from fridge and stir in protein mix. Spoon mixture into ice cube trays and insert Popsicle stick into each block. Freeze 2-4 hours. Makes 24 pops.
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Nutrition: Serving Size 1 pop, Calories:12, Protein:1.2 g, Carbs:1 g
Pho Vietnamese soup
Ingredients:
3 inch portion of ginger (peeled)
1 lg onion
8 c Low Sodium Chicken Broth
1 Gia Vi Nau Pho Hoa Spice Sachet (Amazon)
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Directions:
Peel onion and cut off the roots without cutting off the bottom. Cut the top of the onion off and cut an "X" pattern, but leave the whole onion in tact. Cut the ginger in half length-wise. Add these to a large pot with the chicken broth and sachet of spices. Bring to a boil, then reduce heat and simmer for 1 hour. Remove the sachet, onion, and ginger. Serve in one cup portions with a wedge of lime.
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Nutrition: Serving Size 1 cup, Calories:12, Protein:1.2 g, Carbs:1 g
Power Gelatin
Ingredients:
1 pkg Sugar Free Jell-o (any flavor)
1 pkg Knox Gelatine Unflavored
1 c boiling water
1 c cold water
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Directions:
Empty contents of packets into a glass bowl. Add boiling water and whisk vigorously until all is dissolved. Put an ice cube in a 1 cup measuring cup and fill to 1 cup with cold water. Add to the mixture and stir until ice is melted. Let sit until foam dissipates. Check to make sure all granules have dissolved. Pour into small cake pan and let set in fridge for 2 hrs or until firm to touch.
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Nutrition: Serving Size 1/2 cup, Calories:15, Protein:3 g, Carbs: 0 g
Full Liquid Diet Recipes
Veggie Cheese Soup
Ingredients:
3 c water 1/4 c butter
7 tsp/cubes chicken bouillon 4 c 1% milk
2 c diced onion 1/2 c flour
2 c diced celery 2 c low fat shred cheese
2 c diced carrots 2 Tbs vegetable oil
Directions:
Heat oil in a large pot over medium-high heat. Add onion, celery, and carrots and add a pinch of salt. Pan should be hot enough so that you can hear the veggies "sizzle". Cook for 10 minutes, or until translucent, stirring frequently to keep from browning. Remove mixture from pot and puree in a food processor, then set aside. In same pot, add water and bouillon and bring to a boil. Add butter and pureed-veggie mixture and simmer 20 minutes. In medium bowl, whisk flour and milk until smooth. Gradually add mixture to pot, stirring constantly. Bring pot to a gentle boil for 10 minutes. Strain pureed vegetables from broth. Return broth to pot, add cheese and blend until melted. Serves 12.
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Nutrition: Serving Size 1 c, Calories: 211, Protein: 10g, Carbs: 18g
Leek & Potato Soup
Ingredients:
5 small potatoes, finely diced 6 ounces heavy cream
3 leeks, finely sliced 4 cloves of garlic
6 cups veggie broth 1 Tbs butter
Directions:
Heat butter in a pan, add leeks and garlic. Saute until leeks are wilted. Add 6 cups of veggie broth and bring to a boil. Add potatoes and reduce heat Simmer for 20 minutes, stirring occasionally. Add cream and simmer 5 more minutes. (You should strain and remove the chunks, but I pureed and put them back in the soup. The carbs and calories reflect that I added these back into the soup).
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Nutrition: Serving Size 1 c, Calories: 211, Protein: 4g, Carbs: 29g
Chavopot
Ingredients:
1 chicken breast
4 baby red potatoes
1/2 avocado, diced
Salt & Pepper to taste
Directions:
In skillet, poach chicken breast until cooked through over low heat. Peel potatoes and boil until soft and dice. Put chicken, potatoes, and avocado in blender and puree until smooth. Keeps in the fridge for 3 days. (7 servings)
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Nutrition: Serving Size 2oz, Calories: 55, Protein: 5g, Carbs: 4g
Pureed Diet Recipes
Salmon and veg
Ingredients:
8 oz cooked salmon 1 pat of butter
1 c baby spinach 1 tsp pepper
2 c frozen broccoli 1 tsp salt
6 spring onions 1 tsp onion powder
1/2 c 1% milk 1 tsp garlic powder
2 Tbs red wine vinegar 1 tsp shred cheddar*
Directions:
Saute spring onions with pat of butter. Add in spinach and saute until wilted. Add broccoli and cover with lid until cooked. Add sauteed veggies, salmon, milk, red wine vinegar, and spices to blender. Puree until very small. (12 servings)
* add shredded cheddar to portion before reheating and eating.
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Nutrition: Serving Size 2oz, Calories: 51, Protein: 5g, Carbs: 2g
Greek Egg Salad
Ingredients:
4 hard boiled eggs 1 Roma tomato
2 Tbs chives 2 Tbs mayo
10 kalamata olives 2 Tbs crumbled feta cheese
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Directions:
Put all ingredients in the blender and puree until small pieces. (8 servings)
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Nutrition: Serving Size 2oz, Calories: 97, Protein: 5g, Carbs: 3g
Texmex beans
Ingredients:
1 can Pinto beans 1/4 c shred cheddar
2 Tbs Taco Sauce 1 tsp cumin
2 Tbs Plain Greek Yogurt 1 lime
1/2 sm onion, cooked 2 Tbs cilantro
1 scoop unflavored Genepro
Directions:
Put all ingredients, except lime, in a blender and puree until smooth. Cut thin slices of lime and put one slice with each serving. When reheating, remove lime and squeeze juice on the dish. (10 servings)
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Nutrition: Serving Size 2oz, Calories: 61, Protein: 6g, Carbs: 7g
buffalo chicken
Ingredients:
4 oz chicken breast 2 Tbs buffalo sauce
2 Tb blue cheese 2 Tbs low-fat ranch
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Directions:
Put all ingredients in the blender and puree until small pieces. (6 servings)
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Nutrition: Serving Size 2oz, Calories: 68, Protein: 7g, Carbs: 2g
No Noodle Lasagna
Ingredients per layer:
2 egg whites 1 oz mozzarella cheese
1/3 c marinara sauce 3 oz cottage cheese
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The nutritional information is based on one layer. Multiply the calories, protein, and carbs by the number of layers made. I do not recommend more than two layers.
Directions:
Preheat oven to 450-degrees. Coat a 7x5x1.5 inch with cooking spray. Pour egg whites into the bottom of the pan and put in the oven for 2-3 minutes or until the egg whites are slightly firm. Layer on cottage cheese, marinara sauce, and mozzarella cheese. Repeat steps for each layer. Bake for 15 minutes when layering is completed, checking after 10 minutes. (6 servings).
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Nutrition: Serving Size 2oz, Calories: 32, Protein: 4g, Carbs: 2g
Protein cheesecake
Ingredients per layer:
1 pkg fat free cream cheese
1-1/2 scoops Vanilla Total Health Lean Protein
11 oz unsweetened almond milk
2 boxes sugar-free cheesecake flavored pudding
1/4 c plain Greek yogurt
2 scoops unflavored Genepro
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I got this recipe from a YouTube video from VSG Dee
Directions:
Put all ingredients in a blender and puree until smooth. (14 servings).
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Nutrition: Serving Size 2oz, Calories: 34, Protein: 6g, Carbs: 3g
Cheery cherry blend
Ingredients:
25 fresh cherries
1/2 c mashed sweet potatoes
5 oz low-fat vanilla Greek yogurt
1 scoop Genepro (unflavored)
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Directions:
Put all ingredients in the blender and puree until small pieces. (6 servings)
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Nutrition: Serving Size 2oz, Calories: 47, Protein: 7g, Carbs: 7g
Lemon Dessert
Ingredients:
8 oz marscapone cheese
zest from 1 lemon
3 tsp lemon extract
2 tsp vanilla extract
2 Tbs powered sugar
2 scoop unflavored Genepro
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Directions:
Put all ingredients in the blender and puree until small pieces. (6 servings)
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Nutrition: Serving Size 2oz, Calories: 171, Protein: 12g, Carbs: 5g