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A three-course meal from
J. Randy Wilson's, The Non-Chew Cookbook
| Note from Registered Dietitian, Stacy
Steinberg:
Don't be intimidated by the egg yolks and heavy cream in this recipe, as these
are the elements which contribute the protein and calories which are so important
during cancer treatment. The apples, onions and butternut squash create a burst
of warm flavors, not to mention the rich source of vitamin A in the squash. This
combination makes this a wonderful beginning to any meal. If you find that you
are experiencing any gastrointestinal sensitivity you may want to consider peeling
the apples and minimizing the onions in the recipe.
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Ingredients:
| 1 lb. | butternut squash, pared, halved, seeded and cubed |
| 2 | tart apples, pared, cored, cubed |
| 2 cups | medium-sized onion, chopped |
| 2 slices | white bread, trimmed and cubed |
| 4 cups | chicken broth |
| 1/4 tsp. | pepper |
| 1/4 tsp. | ground rosemary |
| 1/4 tsp. | marjoram |
| 2 | egg yolks, slightly beaten |
| 1/4 cup | heavy cream |
Combine the squash, apples, onion, bread, chicken broth, pepper, rosemary, and
marjoram in large saucepan. Bring to boil. Lower heat; simmer, uncovered,
35 minutes or until squash and apples are tender. Remove from heat and cool
to lukewarm.
 Working in batches,
spoon the soup into the container of an electric blender or food processor.
Cover; whirl until pureed. Return the soup to the saucepan. Reheat the soup
gently over very low heat.
Mix together the egg yolks and the cream in a small bowl. Beat in a little of
the hot soup; return yolk mixture to the saucepan, stirring. Heat gently to serve.
Do not boil the eggs will curdle. Garnish with a fresh rosemary sprig if you wish.
Makes 6 servings.
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Nutritional Analysis Per serving:
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| Calories.........142.5 |
Vitamin C...........9.83 mg |
Phosphate:....76.33 mg |
Calcium.............48.16 mg |
| Protein..........3.67g |
Thiamine:...........1 mg |
Potassium.....307.67mg |
Iron:...............1.1 mg |
| Carbohydrates......20g |
Riboflavin:.........15 mg |
Zinc:.............57mg |
Cholesterol:........96.5 mg |
| Fat:.............6.17g |
Niacin............ .68 mg |
Vitamin A:...3144.67mg |
Sodium:.............948 mg |
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Note from our Registered Dietitian, Stacy Steinberg:
Here is a simple, easy to prepare recipe that offers a variety of mild flavors
in a protein and calorie-rich casserole. With over 600 calories and 45 grams
of protein per serving you can meet nearly 1/ 3 of the average daily
recommendations for a protein and calorie-rich diet in one meal!
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Ingredients:
| 6 oz | package noodles, cooked |
| 1 can | cream of chicken soup |
| 6 oz can | evaporated milk |
| 1-2 cups | American cheese, shredded |
| 2 cups | chicken, cooked and finely chopped in blender |
| 1 cup | celery, very finely chopped |
| 1/4 cup | green pepper, very finely chopped |
| 1/4 cup | pimento, finely chopped |
Spread noodles over bottom and up sides of 2 quart casserole. Combine soup,
evaporated milk in saucepan and heat, stirring constantly. When heated add
cheese until cheese melts, continue to stir. Stir in remaining ingredients,
after well-mixed, pour over noodles. Bake at 350 degrees for 30 minutes.
Makes 4 servings.
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Nutritional Analysis Per serving:
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| Calories.........626.25 |
Vitamin C...........30 mg |
Phosphate:....692.75 mg |
Calcium.............456 mg |
| Protein..........29g |
Thiamine:...........33 mg |
Potassium.....682.75 mg |
Iron:...............3.2 mg |
| Carbohydrates......45.5 g |
Riboflavin:.........63 mg |
Zinc:.............4.8 mg |
Cholesterol:........177.5 mg |
| Fat:.............29g |
Niacin............ .10.45 mg |
Vitamin A:...1475.75 iu |
Sodium:.............1476.5 mg |
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Note from our Registered Dietitian, Stacy Steinberg:
 This rich chocolate
dessert is a decadent way to top off a good meal and is so easy to
prepare. With just a few ingredients, you can create a calorie-rich
delight in each small serving. For those experiencing sensitivity
to lactose, you may wish to substitute Lactaid 100 or other soy or
rice-based milk products where regular milk is indicated. If you prefer
vanilla, the recipe is easy to modify by using vanilla-flavored instant
pudding and pie filling and eliminating the chocolate squares.
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Ingredients:
| 1 | 32 oz package chocolate instant pudding and pie filling |
| 1 cup | cold milk |
| 2 squares | semi-sweet chocolate, melted |
| 1 | 8 oz carton non-dairy whipped topping, thawed |
Prepare pudding with 1 cup milk as directed on package, with electric mixer.
Gradually blend in chocolate at low speed until smooth. Then fold in whipped
topping. Spoon into dessert glasses and freeze until firm, about 4 hours.
Makes 4 servings.
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Nutritional Analysis Per serving:
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| Calories.........322.5 |
Vitamin C...........1.25 mg |
Phosphate:....141.5 mg |
Calcium.............193 mg |
| Protein..........4.75 g |
Thiamine:............05 mg |
Potassium.....218.25 mg |
Iron:...............1.05 mg |
| Carbohydrates......46.25 g |
Riboflavin:.........2 mg |
Zinc:..............5 mg |
Cholesterol:........14.25 mg |
| Fat:.............15.25 g |
Niacin.............2 mg |
Vitamin A:...412.75 iu |
Sodium:.............168.25 mg |
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