BUTTERNUT SQUASH APPLE SOUP
- 5 Tbsp butter
- 1 Onion, chopped (If onions increase your pain, omit the onion)
- 3 Apples, peeled and chopped
- 2 Russet potatoes, chopped
- Salt and pepper to taste
- 1 small butternut squash, peeled and chopped
- ½ cup apple cider
- 4 cups chicken broth
- 2 cups cheddar cheese (If cheese increases your pain you can substitute with 2 cups of chicken)
- ½ cup sliced or chopped prosciutto for garnish. Omit when chewing is painful.
Melt butter in large saucepan Add onions, apples, potatoes, and butternut squash. Sauté until onions are translucent. Add cider, chicken broth, and enough water to cover the vegetables. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes.
Add cheese. Stir until melted. Remove from heat. Allow to cool to room temperature.
Puree or blend, adding water as needed for the right consistently for you. Divide soup into 1 cup servings in zipper freezer bags. Add a pinch or two of the prosciutto strips. Label the zippered bag with the food type and date. Put in the freezer and use when ready. Thaw the frozen soup by putting the zippered bag in hot water for 5 minutes, then heat in a small pot until hot.
BROCCOLI ALMOND SOUP
- 2 leeks or 1 medium onion
- 1 clove garlic
- 2 tbsp butter
- 6 cups chicken broth
- 2 cups almond milk
- 3 heads of broccoli
- Salt and pepper to taste
- 1 cup almond butter (save for blending step)
In a fry pan, saute leeks and garlic in butter for 5 minutes on low-medium heat.
In a med/large pot add chicken broth, almond milk, broccoli, salt, pepper, leek or onion, and garlic. Bring to a boil then turn down to a simmer. Cover and simmer for 20 minutes. Allow to cool to room temp, or close to room temp. Cool faster by setting the pot in cold water, not getting water inside the pot.
Once cooled, blend about 2 cups of soup and about ¼ cup of almond butter in a blender. Pour into a large bowl and set aside. Repeat this step until the soup and almond butter are all blended. Stir the soup in the big bowl to make it all the same consistency. You can add any amount of water you prefer to make it the right consistency for your pain levels.
*Tip for Facial Pain patients: Measure 1 cup of soup into individual ziploc freezer bags, labeled with date and type of soup, and freeze for the bad days. When ready to use, thaw one freezer bag inside a bowl of hot water for 3-5 minutes then reheat over stop top or microwave.
WISCONSIN CAULIFLOWER SOUP
- 2 tbsp butter
- 1 onion, chopped (omit if onions increase your pain)
- Salt to taste
- 1 cup half and half
- 1 cup milk
- 1 cup water
- 4 cups chicken broth
- 3 heads cauliflower, chopped
- 1 tsp dijon mustard
- 2 cups sharp cheddar cheese, shredded (Can substitute cooked chicken if cheese increases pain. It will taste different, but the chicken will be a good protein option)
- ⅓ cup pepper jack cheese, shredded
Saute onions and butter in a large saucepan for about 5 minutes Add half and half, milk, water, and chicken broth. Add chopped cauliflower. Bring to a boil, then turn down to a simmer. Cover and simmer for 20 minutes
Reduce to room temperature or close to room temperature. Blend the soup a few cups at a time. (If you are substituting chicken for the cheese, blend chicken with soup. If using cheese, wait to add until soup is blended). Once blended, return to a medium heat. Add mustard and cheese, stirring occasionally until cheese is melted.
*Tip for Facial Pain patients: Measure 1 cup of soup into individual ziploc freezer bags, labeled with date and type of soup, and freeze for the bad days. When ready to use, thaw one freezer bag inside a bowl of hot water for 3-5 minutes then reheat over stove top or microwave.
Sometimes, a more involved recipe is worth it when you can make a lot ahead of time and freeze it to heat and serve later! When you’re finished making the stew, simply measure 1 cup of stew into several individual ziploc freezer bags, labeled with date and type of stew, and freeze for the bad days. When ready to use, thaw one freezer bag inside a bowl of hot water for 3-5 minutes then reheat over stove top or microwave.
Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
Place the potatoes in a medium saucepan, cover with water and simmer until tender.
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
5-INGREDIENT GARLIC PARMESAN TILAPIA
- 4 tilapia fillets (about 8 ounces each)
- 2 tablespoons butter, melted
- Juice from 1 lemon
- 1 teaspoon garlic powder
- ¼ cup grated Parmesan
- Salt and pepper, to taste
- Lemon wedges, for serving
- Minced fresh parsley, for serving
Preheat oven to broil.
Place tilapia on a large, rimmed baking sheet that has been sprayed with cooking spray.
Combine melted butter, lemon juice, and garlic powder in a small bowl. Brush the butter mixture on both sides of the fish.
Place the fish on the prepared baking sheet, bottom side up, and broil for 5 minutes. Flip the fish over, sprinkle with Parmesan cheese, and return to the broiler for 5-6 more minutes. The fish will flake easily with a fork when it’s done.
Garnish with lemon wedges and parsley.