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• Soft Diet Recipes

Soft Diet Recipes

We often recommend a soft diet for the first 1-2 weeks after your periodontal (gum) or implant surgical procedure.  Additionally, our patients with advanced gum disease often need to eat a softer diet due to the loosening of their teeth.  Below are some soft diet suggestions and recipes you can try at home to make your soft diet more enjoyable!  Bon Appetit!

Suggestions for soft diet items:

Mashed potatoes, soft pasta with sauce, tomato soup (lukewarm), scrambled eggs, apple sauce, jell-o, yogurt, cottage cheese, soft bread, ice cream, pudding, fruit smoothies, milkshakes, meal replacements (such as Ensure, Carnation, etc).

Recipes:

Easy Fruit Smoothie:

1 1/2 lbs. cod fillet (fresh or frozen)
1-2 tbsp. butter
Salt & pepper
4 tomatoes, sliced
2 c. Swiss cheese
1/2 c. half and half

Remove skin and bones. Dry with paper towel. Preheat oven to 375 degrees. Melt butter in baking dish. Place fish topped with tomato slices. Sprinkle with cheese and pour cream over all. Bake 25 minutes or until fish flakes.

Baked Stuffed Mushrooms

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

1.Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2.Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3.When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

BBQ Pulled Pork Sandwiches

3 lbs pork shoulder
1 cup barbecue sauce (Your choice)
1/4 cup honey
2 tablespoons hot sauce
1 (12 ounce) bottle of dark beer

1. Cook the pork on low, covered with the bottle of beer.
2. After at least 3 hours, test the pork with a fork. If tender, drain the liquid out of the crock pot and shred the pork. If not yet tender, add additional liquid (beer or water) to the crock pot and allow the pork to continue to cook.
3. Once the pork is fork tender, remove and drain. Using two fork, shred the pork, removing any excess fat.
4. Combine the other ingredients and pour over the pork.
5. Serve by itself or on a soft bun for a pulled pork sandwich.

4 c. sliced apples
1 c. sugar
3/4 c. flour
1 stick butter
1/2 c. water
Pinch of salt
Dash of cinnamon

Place apples in baking dish 9x13. Mix sugar, flour and butter until crumbly; sprinkle over apples. Add water, salt and cinnamon. Bake at 350 degrees until done and slightly brown.

1 cup onion , minced
1 cup carrot , minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives , minced
salt
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

Directions:
1. Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
4. Add onions and carrots, cover, and simmer for 1/2 hour.
5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
6. Garnish with fresh minced chives if desired.

Vegetable cooking spray
1 cup milk
1 1/3 cups half-and-half, divided
2 tablespoons butter, divided
1/3 cup coarse polenta, or corn grits
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

• Special Equipment: slow cooker

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl, cover and chill for at least 2 hours. Serve with basil.

Salmon Cakes

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

1 can sweet potatoes, cooked and mashed
1 tbsp. soft diet butter
1/3 c. hot skim milk
2 tsp. grated lemon rind
1/2 tsp. salt
Pepper, as desired
2 egg whites, stiffly beaten

Add hot milk and butter to sweet potatoes and beat until fluffy. Add lemon rind, salt and pepper. Fold in stiffly beaten egg whites. Bake in greased casserole at 400 degrees for 35 minutes. Yield: 4 servings; 90 calories each.

If you have any questions or concerns regarding your diet after your procedure, do not hesitate to contact Dr. Paris and Dr. Shumaker's office at 970-207-4061.