I pureed everything from eggs to a top round sirloin. Cook the sirloin to just medium and use some beef broth as it begins to puree adding little by little until it begins to spin like a liquid. Measure some out to eat, yes it sounds nasty, but worth a shot. I was skeptical. Then take the leftovers and pour into an ice tray. Freeze for 1oz cubes of meat. I would add it to mashed potatoes. To thaw, they take just a minute in the microwave and done. A little Himalayan pink salt and it's good to go.

Puree tuna and such add lowfat mayo. Get some baby food meat, fruit, and veggies stage 1 or 2 foods. Much easier, I thought, to portion out.
Hard boiled eggs blenderized with mustard and mayo....lowfat mayo of course.

You can puree anything if you can handle the texture: chicken, meat, fish, but use broths that accent them don't use water.

Add melted cheese to whatever you like. I like it with eggs and mashed potatoes. I hope some others have better ideas. This was an odd week for me. Thank goodness for Isopure protein in a bottle (water based), baby food, and pureed steak with mashed potatoes.

Most of this came from my paperwork except for the Isopure. That was just my protein of choice to sip on between meals.

You can blenderize bananas and fruits that are in water, but I found that baby foods were cheaper and easier. Some things are just hard to dig out of the bottom and if the bottom unscrews, make sure you put it over a big bowl or a mess will follow and cursing begins lol.

Good luck this week.

I just checked out Eggface's site. There are some amazing recipes there. I already have my eye on the chuck roast and baked ricotta.

Here's a great recipe for non-fried refried beans. I'm already looking forward to this with a little shredded cheddar when I get the clearance for pureed foods later this week.

1 onion, peeled and halved
3 cups dry pinto beans, rinsed (1 bag)
1/2 to 1 fresh jalapeno pepper, seeded and chopped (or any other pepper, dried or fresh)
2 tablespoons minced garlic
4 - 5 teaspoons of salt
1 3/4 teaspoons of fresh ground black pepper
1/8 teaspoon cumin
9 cups of water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed (if more than 1 cup of water has evaporated during cooking, the temp is too high).

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved cooking water as needed to attain desired consistency.