HIATAL HERNIA RESTRICTED DIET

The worst thing that can happen to someone who likes to cook is to have a surgery that will put them on a clear liquid diet for an extended time. But, that’s what is about to happen to me.  I am going to try and post a new recipe everyday for the next 2 weeks until that time.
BTW I have the best hubby in the world.  He was a real treasure through the cancer surgery and he’s doing it again as we approach the hiatal hernia surgery.  They found a small hiatal hernia prior to my cancer surgery, talked about fixing it during the cancer surgery, but were unable to get it done.  Now that they have determined the hiatal hernia to be moderately large, surgery is inevitable.  I want off medications!  I hate medication, especially when I’m having side effects.

The diet will be the hardest on him, but he says he’ll make mine and then go to McDonalds!  Don’t laugh he might.  

My diet for 6 weeks will be VERY restricted and I’ve now given up all carbonated drinks AND straws.  Yep. you read that right, straws.  The doctor says that using a straw is really bad for you.
Love the new surgeon. As of now surgery is scheduled for 6/7.  Recovery will be like before except worse on the food level.  He says to plan on losing weight – okay by me. 

THIS IS WHAT HE WILL BE DOING It is actually quite interesting what they can do.  This link has very clear detailed pictures.

I will be in the hospital only a couple days.  Had I not previously had open abdominal surgery he said it might have only been outpatient.

Initial Diet
For the first two weeks following hernia surgery, you are on a clear liquid diet. You should avoid solid food, thick liquids, all alcohol and hard candy. A clear liquid diet means that you can have most anything that you can see through and is liquid at room temperature. Options include apple juice, gelatin, water and broth. Usually, you can drink coffee and tea. Keep your intake to no more than 1 cup at a time.

Progression
After two weeks, you can introduce thicker liquids into your meal plan including include milk, yogurt and thinned oatmeal. The rule of thumb is that anything that you can pour is allowed. You can also consume creamed soups, milkshakes and pudding. You can eat ice cream and everything you ate during the first two weeks after your surgery. You must still avoid solid foods as well as gum, hard candy and carbonated beverages. For the first month, you must avoid taking any medication whole, instead crushing pills before you take them.

Solids
From weeks 3 through 6, you remain on a restricted diet, although you can start introducing solid foods to your diet. The UCLA Health System recommends sticking with soft, mushy foods such as applesauce, pasta and rice. You can eat soft fruit like bananas and canned fruit as well as well-cooked soft vegetables. You should avoid sandwiches, hot dogs, baked potatoes, steak and chips.

Lifestyle
After the six-week post-surgical period has passed, you’ll need to avoid foods that can cause heartburn or other symptoms that could aggravate your weakened digestive system. You’ll be most comfortable breaking up your meals into 5 or 6 small portions throughout the day. Stay away from acidic foods such as chocolate, spicy food and citrus fruit. Limit your intake of fatty foods that are fried or baked with fat. Maintain a healthy weight because the additional pressure on your stomach can lead to a recurrence of the condition.

SAUCY SPICY GRILLED BBQ CHICKEN

 
SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

  • Heat gas grill to medium high or a charcoal grill to medium hot fire. 
  • Wash and dry chicken wings. 
  •  Generously salt and pepper the wings. 
  • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp. 
  •  In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions. 
  • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce. 
  • Sprinkle with remaining onions.

SAUCY SPICY GRILLED BBQ CHICKEN

SAUCY SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

  • Heat gas grill to medium high or a charcoal grill to medium hot fire.
  • Wash and dry chicken wings.
  • Generously salt and pepper the wings.
  • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
  • In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
  • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
  • Sprinkle with remaining onions.

WEEKLY MENU

NEVER GOT TO THIS MENU A FEW WEEKS AGO, SO WE’RE TRYING IT AGAIN.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
Monday 5/14 CEREAL SANDWICHES KRAB AND PEA FRITTERS with SCALLION SOUR CREAM
Tuesday 5/15 TOAST LEFTOVERS SAUCY SPICY BBQ CHICKEN WINGS
Wednesday 5/16 YOGURT SOUP APPLE PIZZA
Thursday 5/17 FRUIT CHEESE & FRUIT BEER & CHEDDAR FONDUE with CHICKEN CHUNKS & CRUSTY SOURDOUGH
Friday 5/18 OATMEAL SANDWICHES GREEK SALAD SKEWERS
Saturday 5/19 BACON & EGGS LEFTOVERS CABBAGE, LEEK & BACON TART
Sunday 5/20 PANCAKES C.OR.N. PARMESAN LEMON CHICKEN

BEER BRAISED PORK CHOPS

I recently got this recipe from a friend and she was right – they were super!

BEER BRAISED PORK CHOPS
4 – bone in pork chops – I had thin ones already so we used those and they were really good!
1-12 ounce bottle honey wheat beer – we used Amberbock
1 tablespoon safflower oil
2 cloves garlic, minced
1/2 teaspoon coarse ground black pepper
1 cup cheddar cheese
1/4 cup thinly sliced green onions
2 tablespoons chopped walnuts
fresh herb sprigs

  • Place chops in resealable bag set in shallow dish.
  • In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
  • Pour over chops; seal bag.  
  • Marinate in refrigerator overnight, turning bag occasionally. 
  • Drain chops, discarding marinade.  
  • Arrange medium-hot coals around a drip pan.    
  • Place chops on grill rack over drip pan.  
  • Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
  • Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
  • If desired, garnish with fresh herb sprigs.  Makes 4 servings.

FRESH INGREDIENTS

I grew up in a neighborhood where fresh ingredients and a local market were always just a stone’s throw away. Grams cooked by “feel” with all natural and fresh ingredients.  Eating dinner together every night was a mandatory ritual, was done around the kitchen table and even though we didn’t always get along real well, we ALWAYS came together over meals…. When I moved to a new area, food was all of a sudden associated with convenience; and markets were big mega-chains with the same staples you could find at any other market.  There was a HUGE gap between culture, community and food.

This is how I cook today – I’m always on the look out for a farmer’s market or mom and pop store that’s BIG on produce!

Wish List Wednesday

Like crispy edges on your lasgana? Hate messing with those cooked noodles? Then this pan is for you. The Baker’s Edge company has a hot, new, savory product that will soon hit the store shelves. That’s right lasagna lovers, it’s YOUR turn! Baker’s Edge has a new Lasagna pan!

I don’t do formal meals often, but would love a set of copper chargers for those times I do.

It’s been many years since we bought flatware and we really could use a new set. I love this set of Oneida I found over at overstock.com.

final blog signature. ♥

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.