Three weeks until Adam’s surgery. I know he’s not looking forward to the liquid diet. So I’ve been looking for and cooking up some yummy pureed soups since Saturday. So far we have a little less than a quarter of the deep freeze filled with:
- Lentil Soup
- Split Pea Soup
- Zucchini Soup
- Tomato Basil Soup
- Butternut Squash-Apple Soup
I still need to whip up some potato soup and carrot soup. Although these are basic recipes, I found them to be very flavorful and am excited to add them to the “Friday Soup” recipes. To make sure Adam doesn’t wither away, I’ll add cream, powdered milk, wheat germ, baby cereal, and/or a protein powder when I serve it up. I don’t have much experience with protein powders, so if any of you can offer some tips, please do. Also, if you know of any good pureed soups, please let me know. Adam’s going to need variety.
Also in anticipation, I bought 2 gallons of Blue Bell ice cream that I found on sale for milkshakes. Although they said he would, I don’t see my hubby getting tired of milk shakes. In a couple of weeks, I’ll whip up a batch of whole milk yogurt to add to fruit smoothies.
Fourth of July brought some good sales on meat. So I also cooked up and froze about 20 lbs meat including: ham, and chicken and pork fajitas. The ham (and probably the chicken) I could easily grind up and add to a couple of the soups. Everything else I pull out as needed at the end of the day for a quick easy dinner for us. Something tells me I might need that for the first two weeks after his surgery.