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Around the Dinner Table
Support forum for parents and caregivers of anorexia, bulimia and other eating disorder patients
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LV

Registered: Oct 19, 2008
Posts: 1,128
Reply with quote  #251 
Quote:
Originally Posted by cjb
My lifesaver breakfast

2 packets of instant porridge
1 carton double cream (300ml)
spoonful of sugar

an amazing 1,600 cal breakfast



Is double cream the UK equivalent of  heavy whipping cream? 

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**Please understand that any information shared above is not offered as medical advice. Ideally you would discuss anything you find possibly helpful with another physician who has actually had the opportunity to examine your child/loved one. Best wishes!
M

Registered: Oct 30, 2008
Posts: 5,294
Reply with quote  #252 
Even richer.
http://en.wikipedia.org/wiki/Cream

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****Knowledge is the Best Medicine*****
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http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
hopeforacure

Registered: Nov 28, 2008
Posts: 20
Reply with quote  #253 

Hi worried. If cream sauces and things like that wont work try tacos! Roll up anything like avocados, cheese, olives, salsa, etc.. and you can also even add some oil to it without her ever noticing! (: pizza can also come in handy too.

elleelephantAUS

Registered: March 31, 2009
Posts: 146
Reply with quote  #254 
A recipe that I have used in the past that my son (not with ED) loves, and doesn't realize that there is supplement powder in it.

Peanut Butter Balls.

1/2 cup peanut butter (smooth/crunchy, whichever you prefer)

powdered supplement  (I use Proform or Sustagen powder)

Choc sprinkles or coconut.

Mix peanut butter with the powdered supplement until you have the consistancy of cookie dough. (about 60g)
Roll into golf ball sized balls and then roll in Choc sprinkles or coconut.
Put into fridge to set.

Makes about 8 balls, just a single bite or two and at 110 calories each are small but pack a punch.


Hope this helps.

Elle

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Making the decision to have a child is momentous. It is to decide forever to have your heart go walking around outside your body. (Elizabeth Stone)
neverloseheart

Mentor
Registered: May 1, 2009
Posts: 1,904
Reply with quote  #255 
Here's a very easy recipe for Cauliflower and Cheese that everyone seems to love--the recipe has 1000 calories (not counting the cauliflower) and my d eats about 1/2 recipe at a meal-it's a good source of protein and cauliflower is a decent source of omegas!  Plus all that heavy whipping cream!

2 shallots-finely minced and cooked with 1.5 TBS butter until almost brown--cook slowly
Add 1/2 cup heavy whipping cream, 1 tsp coarse salt, 20 grinds of black pepper and 2 TBS chopped chives to complete sauce

Thinly slice 1.5 pound head of cauliflower.  

Layer cauliflower in a small baking pan with 4 ounces of cheese.
Pour sauce over top.
Top with breadcrumbs.  Bake at 375 degrees for 40 minutes.  Cover for first half of baking time.  Uncover and let brown until liquid is reduced.  Cool for about 5-10 minutes before serving.

Recipe is adapted from the Rachel Ray magazine-I've found her recipes to be good-they are generally NOT diet recipes but nutritious ingredients are used.
basrplay

Registered: Feb 11, 2009
Posts: 1,227
Reply with quote  #256 
here's a good chicken dish

FOUR cheese chicken fettuccine

one package uncooked fettuccine
1 8oz package cream cheese (cubed)
1 can cream of mushroom soup
1 jar sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesean cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese

2 cups cooked chicken diced

topping:
1/3 cup seasoned bread crumbs
2 Tablespoons butter, melted
1 to 2 tablespoons parmesean cheese

1. Boil chicken breasts until done then drain and cube.
1.  Cook the fettucine according to directions.
2. Meanwhile in large skillet, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.  Stir in cheeses. Cook and stir until melted.  Add chicken.  Heat through.  Drain fettucine and add to the sauce.

3.  Transfer all to a greased 2-3 qt baking dish. Combine topping ingredients and sprinkle over top of the chicken/noodle mixture.  Cover and bake at 350F for about 25 minutes.  Uncover and bake an additional 5 to 10 minutes longer until golden brown.

WOW this was loaded and I did not skimp on anything.  Use the regular cream cheese, the regular cheeses and regular soup, nothing low fat or reduced!   AND DH AND I LOVED IT TOO....maybe TOO much!!!
Oh and dh does not like mushrooms so i left out the canned mushrooms but snuck in the cream of mushroom soup and he never knew.  Also I added about a cup of frozen petite sweet peas just for veggies.
I have no idea how many calories....don't wanna know.




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basr
Malia

Registered: July 31, 2007
Posts: 1,119
Reply with quote  #257 
http://www.kitchendaily.com/recipe/horchata-mexican-milkshake-142548

Here's an interesting and nicely nutritious recipe I stumbled on this morning.  It reminded me of LV's cashew shakes.  This would be terrific for those allergic to milk, but could also be made with cow's milk (or even coconut milk) rather than the water for even more nutrient density.  (And I don't know why chocolate syrup wouldn't be quite tasty in there, too.)

You could also approximate the recipe by using store-bought rice milk and almond milk as the base.  Either way, this would give you a slightly different nutritional angle on a basic milkshake.  And I think nutrient variety is worthwhile.
M

Registered: Oct 30, 2008
Posts: 5,294
Reply with quote  #258 
From Lucile Packard Hospital, 

High-Calorie / High-Protein Diet


__________________
****Knowledge is the Best Medicine*****
ATDT veteran & mother of a daughter with AN in the United States. M of C & M PRODUCTIONS
http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
Colleen

Registered: May 15, 2008
Posts: 4,856
Reply with quote  #259 
It's been cold here, and I think it's snowing in England.  These hot cocoa recipes in our local paper sounded yummy.  You could substitute HWC for 1/4 cup of the whole milk to increase the calories.


Saffron Vanilla Hot Cocoa
1 cup whole milk
Pinch saffron threads
1/2 cup dark chocolate chips
1/2 teaspoon vanilla extract

In a small saucepan over medium, heat the milk and saffron until hot but not boiling. Whisk in the chocolate chips and vanilla extract. Whisk until completely smooth.
600 cal


White Peppermint Hot Cocoa
1 cup whole milk
1/2 cup white chocolate chips
1/2 teaspoon peppermint extract

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the chocolate chips and peppermint extract. Whisk until completely smooth.
600 cal


Nutella Cinnamon Hot Cocoa
1 cup whole milk
1/3 cup Nutella
Pinch cinnamon
Pinch salt

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the Nutella, cinnamon and salt. Whisk until the Nutella is completely melted.
550 calories


Fluffernutter hot cocoa
1 cup whole milk
1/4 cup Fluff (marshmallow sandwich spread), plus extra for topping
1/3 cup chocolate chips
1/3 cup peanut butter chips

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the Fluff, chocolate chips and peanut butter chips. Whisk until completely melted and smooth. To serve, top with additional Fluff.
800 calories!  The winna!!


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Colleen in the great Pacific Northwest, USA
Charlotte_UK

Registered: Aug 23, 2010
Posts: 8,245
Reply with quote  #260 
Colleen

Thank you -  just what is needed for this morning.  -7 and a blizzard outside.  School cancelled.  So have lit the fire (at 6 am) and we are going to have a big snowball fight when it gets light.  Then we can all come in and try these.

xx

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http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
positivemum

Registered: Sept 13, 2010
Posts: 71
Reply with quote  #261 

Three really easy high cal recipes.  All serve two so increase accordingly



Thai-style prawn curry;

Olive oil
2 shallots
garlic clove
1-2 tsp red curry paste
200ml coconut cream
150g sugar snap peas/green beans
200g cooked peeled prawns
1 lime
tbsp soy sauce
150g rice

Heat oil, cook onion and garlic.  Stir in curry paste, coconut cream and peas, simmer 3 minutes.

Stir in prawns, lime juice, soy sauce.  cook through.  Serve with rice.

Serves 2      800 cals each.



Salmon with saffron sauce.


25g butter
2 shallots
100ml white wine
1tsp dijon mustard
1/2 tsp saffron
200ml double cream
salt and pepper
I large tomato skinned and de-seeded.
1tsb olive oil
2 salmon fillets
250g tagliatelle or pasta of choice



Melt butter cook shallots.  Pour in wine and reduce by half.  Add mustard, saffron, cream, seasoning.  Bring to boil remove from heat.  Stir in tomato, keep warm.

Heat olive oil and cook salmon.

Cook pasta.

Serve - drizzle sauce over pasta and top with salmon.  Approx 800 cals.





Warm bacon potato and chicken salad
.

350g new potatoes
5tbsp olive oil
2tbsp balsamic vinegar
1 sm shallot
salt pepper
200g smoked bacon lardons
200g chicken fillets
pack rocket leaves
3tbs grated parmesan

Cut potatoes into halves or quarters and boil until tender.  Drain and keep warm.
make dressing mix together 4tbs olive oil, vinegar and chopped shallot.

In large pan cook lardons until crisp and golden, drain and keep warm.

In same pan add remaining olive oil and cook sliced chicken.

Place chicken in large bowl with potato and bacon, add dressing and rocket, toss gently,

Top with parmesan cheese, serve with warm bread.  750 cals


M

Registered: Oct 30, 2008
Posts: 5,294
Reply with quote  #262 
Via Susan. From the SF Chronicle

Spaghetti Con Le Noci




The thick puree of nuts, olive oil and cheese is a type of pesto. A little bit of thyme is important - it anchors the pasta with an herbal bouquet and adds more flavor. From Marlena Spieler.
Ingredients:
 
  • 3 to 4 ounces shelled hazelnuts or walnuts (about 3/4 cup hazelnuts or 1 cup walnuts)
  • 4 to 5 cloves garlic, chopped
  • 1/2 cup extra virgin olive oil + more as needed
  • 12 ounces spaghetti
  • Salt
  • 1 tablespoon fresh thyme leaves or 1/4 to 1/2 teaspoon dried thyme, to taste
  • 1 ounce freshly grated Parmesan or pecorino cheese, about 1/2 cup
  • Black pepper, to taste

Instructions:
 
  1. If using hazelnuts, toast them in a single layer in a large, heavy ungreased frying pan set over medium heat, until they become flecked with dark brown spots, stirring and moving them to avoid burning. They will be ready when their skins split and start to fall off. Or, place them on a rimmed baking sheet and toast in a 400 degree oven for about 10 minutes; after about 5 minutes, rotate the baking sheet.
  2. Once hazelnuts are toasted, wrap the still-hot nuts tightly in a clean, somewhat fluffy towel, then rub the nuts against each other, letting the friction rub the skins away. The skins should adhere to the towel.
  3. If using walnuts, toast them if you like, but there is no skin to rub off.
  4. Grind the garlic with a little salt in a blender, then add the nuts and oil and process until the mixture becomes coarse and mealy. If necessary, whirl in more olive oil to form a thinnish paste. Turn off the blender, but leave the pesto there.
  5. Bring a large pot of salted water to boil, then add the spaghetti and cook until al dente; drain and reserve about 1 1/2 cups cooking water.
  6. Place the spaghetti in a large, heavy pan over medium heat. Scrape the nut paste into the pot and toss with the spaghetti. Pour about 1/2 cup of the reserved pasta water into the blender, swirl around to loosen any remaining nut mixture, then add it to the pasta. Add the thyme and cheese, toss together, and season to taste. If needed, adjust consistency with more pasta water. Serve immediately.

Nutrition Information:
 
  • Per serving: 807 calories, 20 g protein, 72 g carbohydrate, 49 g fat (8 g saturated), 10 mg cholesterol, 236 mg sodium, 8 g fiber.

  • Course: Main Dish
  • Yields: Serves 4
  • Occasion: Fall

__________________
****Knowledge is the Best Medicine*****
ATDT veteran & mother of a daughter with AN in the United States. M of C & M PRODUCTIONS
http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
Red

Registered: Nov 20, 2010
Posts: 4,111
Reply with quote  #263 

Hello, I'm learning a lot about what I am at the moment thinking of as 'opposite cooking'.  Does anyone have a high cal muffin recipe that doesn't include nuts & banana? d's never liked these!  Thanks v much.


__________________
The future is not set; there is no fate but that which we make for ourselves. http://m.youtube.com/index?desktop_uri=%2F&gl=GB#/watch?v=36-tIIfiKjM Red in the UK
M

Registered: Oct 30, 2008
Posts: 5,294
Reply with quote  #264 
Dear Red, I just typed my user name in as muffin!

Then I got it right and typed  muffin into the search page. 127 threads and 199 posts!
A whole thread to itself too! 
I hope there is something there you can adapt. One idea is to grind up the nuts, say in a coffee grinder, and then add them. Sour cream is another much used ingredient.


__________________
****Knowledge is the Best Medicine*****
ATDT veteran & mother of a daughter with AN in the United States. M of C & M PRODUCTIONS
http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
Charlotte_UK

Registered: Aug 23, 2010
Posts: 8,245
Reply with quote  #265 
Bringing back up for L.

xx

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Mother, wife, farmer, C of C and M Productions
http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
ihavehopeUS

Registered: Feb 5, 2009
Posts: 1,222
Reply with quote  #266 
MMMMM, I made L's muffins again last week.  Hadn't made them for a long time.  We needed a breakfast to eat on the road (h, non-AN d and me) and they were the perfect answer.  I put so many nuts in them so they have a good amount of protein.  I made 6 muffins instead of 4.  Yum, yum!!!!

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MJ in the Great Pacific NW
mamabear

Registered: Feb 1, 2011
Posts: 4,446
Reply with quote  #267 

For about 4 months now the key to my D's weight gain (26lbs now) has been a 1400 cal shake made with haagan daaz, whole milk, whipping cream, and half and half. For the past few weeks she has been getting 1/2 of it after school and I have spread the other "extra" calories out in her other meals and snacks. She is really sick of "the shake" and wants something else. Anybody out there have any great high cal snacks that are NOT a liquid- like hot chocolate etc.? Losing my creativity and patience with the whining here.

Havehope2

Registered: May 18, 2011
Posts: 7
Reply with quote  #268 
Has anyone bought the F.E.A.S.T. Family Recipes.  Is this a good resource?
AnnieK_USA

Registered: Feb 28, 2009
Posts: 2,825
Reply with quote  #269 
There are many fantastic recipes there, packed with calories and perfect for re-feeding. You can look at the recipes on the site, so you know before buying what you would be getting.
__________________
Young adult daughter, restrictive anorexia (RAN) age 11-18, then alternating RAN with binge eating disorder and bulimia with laxatives, is recently able to stop most ED behaviors after finally finding effective therapy. Therapy continues for comorbid disorders.
"Perseverance, secret of all triumphs." Victor Hugo
M

Registered: Oct 30, 2008
Posts: 5,294
Reply with quote  #270 
Bumping and moving the relevant posts.
__________________
****Knowledge is the Best Medicine*****
ATDT veteran & mother of a daughter with AN in the United States. M of C & M PRODUCTIONS
http://www.youtube.com/user/CandMedPRODUCTIONS#p/u
mamabear

Registered: Feb 1, 2011
Posts: 4,446
Reply with quote  #271 
2 new ones
SHAKE: 2 cups haggan daaz Chocolate peanut butter ice cream (has 350 cals per serving and 3.5 servings in the conatainer). 3/4 cup whipping cream and 1/4 cup whole milk. Shake is nearly 1900 calories.

CRAZY MAC AND CHEESE!
1/2 cup butter
1/2 cup flour
6 cups whole milk
1.5 tsp salt
1 tsp pepper
1/4 tsp nutmeg and red pepper
3 cups shredded sharp cheddar
3 cups shredded Gruyere
1 cup shredded asiago
1 box (16 oz) cooked elbow macaroni
2 cups panko crumbs mixed with 1/2 cup butter


oven at 350... I used large pre-buttered baking dish

In large skillet melt 1/2 cup butter over medium heat. Whisk in flour, and stir constantly for 2 mins. Add milke, salt, pepper, nutmeg, and red pepper. Cook for 10 mis stirring occasionally until a little thickened. Add cheese and stir until melted in. Add macaroni... spread into dish and cover wth buttered panko topping. Bake 30 mins or until hot and bubbly.

I figured it out and it is between 6500 and 7000 cals in the entire pan. AND to reheat it- my H adds butter and cream in a pan and stirs the cold mac and cheese in.
basrplay

Registered: Feb 11, 2009
Posts: 1,227
Reply with quote  #272 
some of these might be repeats that i posted last year but here they are again from another thread where i thought they might not be seen. They are all really really yummy and not difficult to make.....enjoy!


Four Cheese chicken fettuccine

1 box fettucine
1 can cream of mushrm soup
1 package cream cheese (cubed)
1 jar sliced mushrooms
1 cup heavy whipping cream
1 stick butter (i use unsalted)
1/4 - 1/2 tsp garlic powder
3/4 cup Parmesan cheese
1 cup shredded mozz cheese
1 cup shredded swiss cheese

3 boneless chicken breasts, boiled and cubed

1/3 cup seasoned bread crumbs
2 tbsp butter, melted
2 tbsp parm cheese

cook fettuccine according to package al dente

cook soup, butter and cream cheese and garlic powder in large skillet over med-low heat until cheese/butter melted and creamy.

stir in the mozz, swiss and parm cheese until melted

add the chicken and heat through.

Drain the fettucine and add to sauce.

Transfer from skillet to large, baking dish prepared with EVOO.
Combine topping ingredients and sprinkle over top of casserole.

Cover and bake at 350 until bubbling about 35-40 min. Remove cover and bake until top is golden brown (5 - 10 min).

While refeeding we served with cooked carrots on side and of course GOM.



YUMMY CHICKEN

4 boneless, skinless chicken breasts
1 egg, beaten
1 cup mozz cheese
1 1/2 cup heavy cream or whipping cream
1 tsp parsley flakes (or basil or oregano if you prefer)
2/3 cup parm cheese
1/2 cup seasoned bread crumbs
1/2 cup light EVOO

Dip chicken in egg. Dip in breadcrumbs. (sometimes I did this twice to get a real coating)
Heat oil in skillet and brown chicken until it is no longer pink in middle.
Place chicken in casserole dish.
Top each pc of chicken with mozz cheese.
Mix together the cream,parm cheese and parsley flakes.
Pour cream mixture over the chicken.
Bake at 350 till done about 1/2 hour.

1 chicken breast = 805 calories.


PINA COLADA CHICKEN

About 2 large chicken breasts cut into small peices
2 tbsp light olive oil
1 cup crushed pineapple (8 ox can) plus 3/4 cup chunky pineapple.
15ox can of coconut CREAM
(ussually in alcohol section of store for pina coladas; or in ethnic food aisle)
1/2 tsp lemon pepper


In a large skillet saute the chicken in oil until cooked and slightly browned.
Add crushed and chunk pineapple, coconut cream, lemon pepper and mix trouroughly and simmer on low heat until the sauce has thickened as much as desired. (For me this took about 20 - 25 min to simmer to thick sauce),

(Approx 850 cal per serving and 57 grms of protein)

I served over white rice with brocolli or snap beans on the side. And this was a meal that did not seem to go with GOM so we allowed juice or Vitamin water.


CREAMY WHITE BEAN CHILIi

2 or 3 boneless chicken breasts, cooked and cubed
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tblsp light EVOO
3 cans great northern beans or other white beans
1 can (14 - 15 oz) chicken broth
2 cans chopped green chilies (dd could not handle that so we used 1)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In large saucepan, saute chicken, onion, and garlic powder in oil until chicken no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil and reduce heat. let simmer uncovered for about 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.
We served with tortilla chips. DD went through phase of no chips. She had hers with a piece of cheddar cheese next to it.


TURKEY PESTO PASTA BAKE

1 pakg ground turkey
1 box penne pasta (enriched pasta plus kind)
2 tbsp EVVO
2 cloves garlic, minced
1 large can diced tomatoes
1 small can petite diced tomatoes
1/4 tsp or a couple pinches sea salt
1/2 tsp black pepper
1 container of whole milk ricotta cheese
2 cups grated mozz cheese
1/2 cup parm cheese
about 1/2 container of store bought pesto

Heat oven to 350. Oil glass baking casserole dish.

In large pot, boil pasta in salted water for only about 7 minutes. It will not be all the way done.

In saucepan, heat oil and saute onion until tender. Add garlic, and meat and cook until browned. Then add tomatoes, pepper and let simmer.

In small bowl, mix together the ricotta, mozz ch and parm cheese and pesto.

Put about 1 cup of sauce in bottom of baking dish.
Place about 1/3 of the cooked pasta in baking dish.
Spread the ricotta/ch/pesto mixture over the first layer of pasta
Cover with the remaining pasta,
then with the remaining sauce.
Top with extra mozz cheese and parm cheese.
Drizzle lightly with light evvo
Bake covered until bubbling, then brown on top.
Let sit a few minutes before serving.\

Serve with garlic bread, tossed salad and GOM! (or wine for Mom/Dad, of
course)


Now here is one of dd appetizer recipes, exactly how she wrote it:

BlueNan - Food for the Soul
Take a sheet of nan bread and put it in toaster. While it toasts, smush blueberries. Put goat cheese in with blueberries and mix together. Get nan bread out of toaster. Melt some provolone or swiss cheese in microwave for about 30 seconds. Spread blueberry/cheese on the nan bread. Put melted cheese on top of that. EAT!





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basr
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #273 
Just made this for dinner (daughter's refed, but I felt she needed a hearty meal today), and I think it's a great entry for this thread:

Croque-Madame (if you make it without the egg it's a Croque-Monsieur)

5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
8 slices firm white sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs

Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

I found the recipe here (love this site):
http://www.epicurious.com/recipes/food/views/Croque-Madame-237589

gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #274 
AMoma, we do a lot of grilling in the summer. Lots of burgers and sausage with lots of toppings (i.e hot dogs loaded with chili and cheese). If I grill vegetables, I either do them in foil packets with olive oil added in or add olive oil or butter after grilling. We haven't tackled potato and corn chips yet, but those are great sides, of course.

Here's a favorite potato salad of ours that I got from a Russian cookbook. This is the recipe but you can easily add more olive oil and feta cheese:

Moldavian Potato, Feta, and Scallion Salad

6
medium
                                                                                                                        red potatoes                                
1/3
cup olive oil

2 garlic cloves
, crushed

1
cup feta cheese,
crumbled                                
1/2
cup
scallion, finely chopped (I use an entire bunch -- they taste really good in this)
3
tablespoons
red wine vinegar

2
tablespoons
dill, finely chopped                                
salt & freshly ground black pepper
                               
kalamata olives (o
ptional)

1. Clean and cook potatoes in boiling water until tender, 18-20 minutes.
2. Chop, press and crumble other ingredients.
3. Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
4.
Toss with olive oil and garlic, then let fully cool to room temperature.
5. Add feta and scallions and drizzle with vinegar.
6. Add dill, salt, and pepper, and toss gently.
7. Let rest for at least 1 hour to allow flavors to mingle.
8. Add optional olives as garnish and serve.


gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #275 
AMoma, we do a lot of grilling in the summer. Lots of burgers and sausage with lots of toppings (i.e hot dogs loaded with chili and cheese). If I grill vegetables, I either do them in foil packets with olive oil added in or add olive oil or butter after grilling. We haven't tackled potato and corn chips yet, but those are great sides, of course.

Here's a favorite potato salad of ours that I got from a Russian cookbook. This is the recipe but you can easily add more olive oil and feta cheese:

Moldavian Potato, Feta, and Scallion Salad

6
medium red potatoes

1/3
cup olive oil

2 garlic cloves
, crushed

1
cup feta cheese,
crumbled                                
1/2
cup
scallion, finely chopped (I use an entire bunch -- they taste really good in this)
3
tablespoons
red wine vinegar

2
tablespoons
dill, finely chopped                                
salt & freshly ground black pepper
                               
kalamata olives (o
ptional)

1. Clean and cook potatoes in boiling water until tender, 18-20 minutes.
2. Chop, press and crumble other ingredients.
3. Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
4.
Toss with olive oil and garlic, then let fully cool to room temperature.
5. Add feta and scallions and drizzle with vinegar.
6. Add dill, salt, and pepper, and toss gently.
7. Let rest for at least 1 hour to allow flavors to mingle.
8. Add optional olives as garnish and serve.


basrplay

Registered: Feb 11, 2009
Posts: 1,227
Reply with quote  #276 
summer or winter....burritos (loaded of course, meat/beans/cheese/tomatoes/peppers/onion/and cheese (did i say cheese?) and sour cream, of course.  This was a meal that later in refeeding we could allow dd to make some choices/prep as long as she started with the meat/beans/cheese and had to top with at least one TBSP of sour cream.

or what we call picnic night = and another that allowed some choices:  rottiserie turkey breast, crusty french bread, chuncks of sharp cheddar cheese, brie, grapes, triscuits, baby carrots/broccoli/w dip, cherry tomatoes, olives, etc etc.

easy turkey casserole:  buy a half to 3/4 in thick slab of honey roaste turkey breast at deli for cubing. Make a box of pasta (penne, rotini, wahtever), add turkey cubes, frozen peas, and store bought alfredo sauce. Put in a casserole and top with parm cheese/bread crumb mix and bake of just til bubbling and brown on top.  The timesaver here is that the turkey is all cooked and the frozen peas don't take long to heat through.

can also be done with frozen shrimp and snap peas.

hope these help!    

__________________
basr
mamabear

Registered: Feb 1, 2011
Posts: 4,446
Reply with quote  #277 

I know I am the queen of Hagan Das...but if you do not read my threads- the chocolate peanut butter has 350 clas per half cup. There are 3.5 servings in the pint. I use this with 1 cup of whipping cream to make a wonderful 2025 calorie shake!!!!!!!!!I have not found any ice cream more calorie dense than that. It accounts for half of my D's calories a day and makes eating the rest so much more tolerable. Thank GOD she has no allergies to dairy.

hopingforthebest

Registered: Oct 19, 2009
Posts: 900
Reply with quote  #278 
Someone asked for this recipe and I thought I would start a new thread.  This is absolutely delicious and packed with lots of "energy!"

Rhubarb Bread
1 1/2 C. brown sugar
2/3 C. oil
1 egg, slightly beaten
1 C. buttermilk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 1/4 C. flour
1 1/2 C. rhubarb, finely chopped
1/2 C. walnuts, chopped

Topping:
1/2 tsp. cinnamon
1/2 C. sugar
1 T. melted butter

Cream brown sugar, oil and egg.  Sift dry ingredients together.  Add alternately to brown sugar mixture with buttermilk, beginning and ending with flour.  Add vanilla and mix in.  Fold in the rhubarb and walnuts. Pour into two well-greased 9x5 loaf pans, spreading batter well into corners.

In small bowl, mix topping with a fork.  Sprinkle evenly on both loaves.  Bake at 325 for 60 + minutes or until inserted toothpick comes out clean.  Remove from pans and cool.  This is especially good the next day or after.  Freezes well. 


hopingforthebest

Registered: Oct 19, 2009
Posts: 900
Reply with quote  #279 
p.s.  The original recipe calls for 50-60 minutes of baking but in my oven it takes longer.  You may want to check it at 50 mins. in your own oven.
farawaymom

Registered: Nov 28, 2010
Posts: 61
Reply with quote  #280 
Is there a high calorie muffin recipe that would safe for someone with a severe tree nut and peanut allergy?  I'm not sure what to add to a recipe to make it nutrient dense without the use of nuts or peanut butter.
anewmorning

Registered: May 7, 2011
Posts: 24
Reply with quote  #281 
Hi farawaymom! I imagine if your D/S has a severe tree nut and peanut allergy, you could try sunflower seed butter if you didn't have other options? You could also sneak in some purreed avocado. It doesn't add much of a taste, anyway! I know that it can be used to make icecream too. Could you maybe try finding the highest-calorie brand of flour (not necessarily wheat, maybe potato, rye, spelt etc.?), or adding a supplement such as Benecalorie? Protein powder could work, too. Make sure to add plenty of butter, maybe maple syrup? I would normally use golden syrup in my muffins (my D has a severe egg allergy) to help bind them, but it could be a good way to up the cals. Just try and add anything most people advise not to! Dried fruit would be great, too, as it's very dense, so you can get away with about 300 cals. I hope your D/S enjoys your muffins!
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #282 
You could substitute sour cream in a recipe that called for buttermilk or yogurt.

farawaymom

Registered: Nov 28, 2010
Posts: 61
Reply with quote  #283 
Wonderful thank you!  Yes, my d has a nut and peanut allergy which results in wheezing, hives, and swelling in her mouth.  The dried fruit is a great idea as is of course the butters and syrup. 

Gobsmacked, does sour cream work well in a sweet muffin recipe?  I have an oatmeal spice muffin recipe that calls for juice or yogurt, but if I could put in sour cream that would be even better.

LV

Registered: Oct 19, 2008
Posts: 1,128
Reply with quote  #284 
Quote:
Originally Posted by farawaymom
Wonderful thank you!  Yes, my d has a nut and peanut allergy which results in wheezing, hives, and swelling in her mouth.  The dried fruit is a great idea as is of course the butters and syrup. 

Gobsmacked, does sour cream work well in a sweet muffin recipe?  I have an oatmeal spice muffin recipe that calls for juice or yogurt, but if I could put in sour cream that would be even better.



That should work. I have a coffee cake recipe that uses sour cream and what you're describing sounds similar. If in doubt you could always reduce the recipe and make a test batch and then add additional brown sugar or applesauce if needed. 

__________________
**Please understand that any information shared above is not offered as medical advice. Ideally you would discuss anything you find possibly helpful with another physician who has actually had the opportunity to examine your child/loved one. Best wishes!
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #285 
I've made muffins with sour cream. I can't promise that it's going to have the exact same reaction with baking soda/baking powder that buttermilk or yogurt will, but it should be similar enough.

I rarely actually use nuts in my muffins. They are dense enough in calories anyway -- butter, flour, sugar, eggs, high-fat dairy. Dried fruit certainly helps if you child won't eat it on it's own. Chocolate chips are good.

LV -- any recipe that calls for applesauce was probably amended originally from an originally higher fat recipe. My Mom used to substitute applesauce for oil back in the '70s. It's a long-known trick. So if a recipe calls for applesauce (unless you are actually going for an apple flavor), add back oil or melted butter instead, in the same amount. Same goes for prune puree.

gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #286 
Looking for non-sweet things I can add to a fruit & yogurt smoothie to boost the calories and/or nutrition. Anyone have ideas in addition to those below?

I've discovered Fage Greek Yogurt. The full-fat has 23 grams of fat and 310 calories per cup. I use it in combination with regular full fat yogurt as the Fage alone is as thick as a dip.

I also add flax seed or walnut oil.

We started out with no sugar, but I've been adding honey, agave nectar, and or straight sugar for a while, and she hasn't mentioned the difference.
Red

Registered: Nov 20, 2010
Posts: 4,111
Reply with quote  #287 
Could you mix with cream or even a v plain ice-cream?
__________________
The future is not set; there is no fate but that which we make for ourselves. http://m.youtube.com/index?desktop_uri=%2F&gl=GB#/watch?v=36-tIIfiKjM Red in the UK
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #288 
Red, sorry I never answered you on that -- I have started adding ice cream when I think she needs more calories.

I've recently discovered cooking steel cut oats in the crockpot, which means I can make them at night (when she's not hanging around) and have a hot breakfast that is more than generous for four of us waiting for us in the morning. The recipe is simple:

1 cup steel-cut oats
1 cup dried fruit
3T brown sugar
4 1/2 cups cream/milk/water (how much of each is your choice)

You can make this directly in the crockpot, but it tends to burn. Either use liners or try the bain-marie method: find a bowl that fits inside the crockpot, fill it with the ingrediients, set it in the crockpott on top of something to keep it from cracking the bottom (i.e. rolled up foil) add water to the crockpot until it reaches almost up to the top of the inner bowl, Cook on high for 7 hours.

In the morning add more cream, butter, sugar, whatever you like. I sometimes add butter to the oats before they cook.

mamabear

Registered: Feb 1, 2011
Posts: 4,446
Reply with quote  #289 

Even better shake: choc pb cup Ben and Jerry's- 1 small container is 1400 cals. Add 1 cup whipping cream and 400 cals of combo pb/chocolate ice cream toppping, oreos- whatever. This is a 2600 cal shake. You can break it up inot a few small shakes- although my D (only 11 and tiny) had the whole thing at once every day for 3 months at about 3pm.

mamabear

Registered: Feb 1, 2011
Posts: 4,446
Reply with quote  #290 
JUST MADE!!! Chocolate cake cookies

1 cup butter softened.
2 8oz packages cream cheese softened.
2 tsp vanilla
2 eggs
2 packages chocolate cake mix (highest calorie)
Mix all together and put in fridge for 1 hour.
400degrees. for oven
Take out and roll into balls (makes 36 cookies). Roll balls into powdered sugar and place on cookie sheet. Flatten with bottom of glass.
Bake 10 minutes. take out and gently place in powdered sugar again,

About 260 cals per cookie.
Heleena

Registered: Sept 6, 2011
Posts: 158
Reply with quote  #291 
I have just made a fabulous "Muslie" slice as part of d afternoon snack
Mega calories, mega fats!
I realize there is a discrepancy between measures around the world but it should be ok

5 cups of dry ingredients

I included 2 cups of macadamia meal ( got the nuts on special and blended them)
1 cup of crushed up scotch finger biscuits
Half cup of shredded coconut
Half cup chopped dried fruit
1 cup of oats ( so you can call it a muslie bar)
1 tin of condensed milk
Half a cup of melted butter

Mix all the dry ingredients together
Add the melted butter to the condensed milk
Mix the two, pour into slice pan and cook for about 25 - 35 mins in medium oven or until lightly browned on top

You could use any combination of dry ingredients such as almond meal, crushed Oreos, granola ....anything
perdido

Registered: Oct 21, 2011
Posts: 3,421
Reply with quote  #292 
I have three recipes that I use right now and they are high calorie!
Breakfast Cream of Wheat
1 1/2 cup whole milk ( we use Lactaid Milk, because D is Lactose intolerant)
2 tablespoons butter
1/4 cup sugar
3 Tablespoons Cream of Wheat
1 teaspoon cinnamon
Add last when off heat:
1 scoop muscle milk powder ( vanilla creme)
Cook according to directions, remove from heat, stir in muscle milk powder, and thin with milk if needed. Pour into bowl, sprinkle with nutmeg. Serve with a smile! (side note, you could add a bazillion calories to cream of wheat I think)
Night Snack Smoothie
6 ounces greek yogurt, I use vanilla
1 frozen banana
5 frozen blueberries
1/4 sugar
1/2 cup half and half
Add last:
2 scoops muscle milk powder
Blend yogurt and half and half and sugar, add frozen banana and blueberries. Last add muscle milk powder and blend thoroughly. Serve in beautiful glass with a smile!
Breakfast muffins
1 can pumpkin, not pumpkin pie mix
1 cake mix, Devil's Food, Spice Cake, or Carrot Cake
1 stick butter
Mix pumpkin and cake mix, then add melted butter. Spoon into greased muffin tins, bake at 350 degrees for 20 minutes.



__________________
Slow and steady
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #293 
Mornings are rough for me. I'm a night owl, and having to make sure d has a big breakfast is almost painful for me. It's REALLY hard for me to give her a good breakfast AND be nice. I've discovered that on school nights I have to have either breakfast and/or lunch made for her and her sister the night before in order to be able to make mornings work.

 I stumbled upon the idea of breakfast in the crockpot (meaning one puts it together the night before and wakes up to a hot breakfast), and found these two recipes that work for our family. I've made them both a lot over the last few months. I figure some of you might appreciate them as well:

1) Breakfast Casserole

1 32 oz. bag hash browns
12 eggs
1 cup cheddar cheese, grated
1 cup milk or 1/2 & 1/2
package of breakfast sausage (I use the kind that comes in a tube, but you can use links)
one onion, chopped
butter or oil

1. Sautee sausage in a bit of oil or butter over medium heat. When nearly browned, add onion and sautee until softened (doesn't need to be fully softened -- just take the edge off)
2. combine eggs, milk, and cheese
3. dump frozen hash browns in crockpot, add sausage onion mixture, pour egg mixture over all.
4. cook on high for 3-4 hours or low for 6-8 hours. I just turn mine on low before I go to bed. Sometimes it's quite well cooked, but it's always good.

Sometimes I add a can of green chilies or use a different cheese.


2. Steel-cut oats in the crockpot

1 cup steel-cut oats
1 cup dried fruit
4 cups milk or 1/2 & 1/2
1/4 cup brown sugar
dash vanilla
optional: butter (you could also just add this when it's cooked)

You can cook these all right in the crockpot, but I use this bain-marie method to keep things easier to clean. I have a bowl that fits in the crockpot. I put the ingredients in there. I put the bowl in the crockpot, with a little rolled up foil underneath, then I pour water around the bowl to higher than the oats (see this being done here: http://annkroeker.com/2008/03/25/overnight-crockpot-steel-cut-oatmeal/) -- sounds complicated but it isn't.

Set to low before you go to bed. Wake up to hot oatmeal. Add whatever you like. I usually add cream and berries (I keep blueberries in my freezer). Sometimes I even add butter

I hope this is helpful to someone.

basrplay

Registered: Feb 11, 2009
Posts: 1,227
Reply with quote  #294 

this egg dish in crockpot sounds great!  Also thought I would share that I just noticed EGGNOG is back at the grocery for the holidays...dd loves it...sometimes she says its a little thick so I add a bit of milk to thin it out.....But still a real boost. 

 

 


__________________
basr
ihavehopeUS

Registered: Feb 5, 2009
Posts: 1,222
Reply with quote  #295 
GS - Bless you!!!  I am not a morning person either.  Lucky for me d is now responsible for her breakfast but I still get up to supervise.  I think I'll try some of these just to mix things up a bit.  I know dh would appreciate this as well!!  I never ever would have thought about the crock pot for breakast.

Did you know there are bags you can get to line your crock pot?  Then you just throw the bag away and your crockpot is clean!!  I haven't tried them yet but would be a great time-saver.


__________________
MJ in the Great Pacific NW
perdido

Registered: Oct 21, 2011
Posts: 3,421
Reply with quote  #296 
D used to love egg nog, I think I will give her a sip and see what she thinks. Desensitizing ice cream right now. She had 1 tbsp yesterday and today will be 2tbsp..., this is what I did with OJ
__________________
Slow and steady
gobsmacked_US

Registered: July 30, 2010
Posts: 4,654
Reply with quote  #297 
I wonder if you could cook those oats in eggnog.

ihavehope -- I'm glad the recipes helped. I credit my learning how to get either breakfast or lunch dealt with the night before with there being a lot less stress in this house in the morning, and less stress can only help my d get better -- right?

tryingmumUK

Registered: March 30, 2009
Posts: 961
Reply with quote  #298 
Lasagne?
Not very quick, unless you make a bumper amount of bolognese sauce and then freeze quantities.

Chicken breasts stuffed with cheese and sundried tomatoes, wrapped in bacon and cooked in the oven.

Chilli served with grated cheese and sour cream on top.

Beef and mushroom stroganoff, made with double cream - very yummy!

Double baked potatoes (bake til soft, scoop out centre, mash with sour cream, grated cheese and chives, refill potato skins and bake again til browned.

Spanokipatta (spelling might be off) a greek dish of spinach and feta cheese and salad onions, all mixed together (food processar best) with one or two eggs, then used to fill filo pastry parcels. Filo pastry brushed with lots of melted butter. Bake in oven.

Roasted vegetables - squash, onions, peppers, tomatoes, with peeled chestnuts also. Nice fish goats cheese melted on top, or with sausages wrapped in bacon.

Will rack my brains more later...
Do you need actual recipes, or just inspiration?

__________________
Daughter now 18 and at uni (with safety net), first diagnosed shortly before 15th birthday. Refed at home, twice.
ahb

Registered: May 16, 2011
Posts: 301
Reply with quote  #299 
saw this on the cooking channel when d was doing refeeding and couldnt get away from it

sourdough bread /chicken sautaed in olive oil/  smothered in mornay sauce,( i use hwc/2xbutter) bake ch on top of bread for 10 min at 400. then smother in mornay put back in the oven to brown!!!
yum
anotherbite_CAN

Registered: July 7, 2011
Posts: 1,608
Reply with quote  #300 
Salmon Risotto (cream/parm cheese mixed right in).

Chicken burritos (I pack a ton of stuff in them/ beans/rice/cheese). Add sour cream and salsa. Sometimes I make them more like quesadillas and then she has two huge shells to eat.

Tuna casserole.

Slow cooker Pulled bbq beef or pork. Lots of sauce and on buns...it adds up.

__________________
D dx in June 2011. Spent 11 b'day IP. W/R Nov 2011. Anxiety spiked weight loss and restrictive behaviour in November 2013 but we are now on the other side of the relapse and back in sweet, sweet remission. Found out we have to stay at high end of range.  D now 14.
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