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Recipes for New Denture Wearers

Wearing dentures does not mean giving up all your favorite foods. Take heart: The key to learning to live with your new dentures is a bit of creativity and patience—not deprivation. The key is to find new ways of preparing and eating foods you previously included in your diet.

Choose non-sticky, protein-rich spreads such as hummus, tapenades, and spreadable salads (tuna, salmon, chicken, egg) to enjoy with your whole wheat breads and crackers.   Avoid eating sticky or gummy foods. Cook and/or cut hard and chewy foods into small, bite sized pieces, and add small particle foods, like ground nuts, into baked goods. For example, hard fruits and vegetables can be cooked and cut into bite sized pieces in order to make them easier to eat. Please note that patients should maintain a balanced diet and stay hydrated to ensure good health.  For more dietary suggestions Click here.

Try using a crockpot and some of your favorite crock-pot recipes.  Not only are the recipes delicious and healthy, but preparation is very easy.  You spend about 10-15 minutes in the morning preparing the meat and the “ingredients”, adding them to the “pot”, and then turning it on LOW. Then, 6 to 8 hours later, you simply serve and eat and ENJOY!

EASY CROCK-POT CHICKEN CURRY

1 – 1 1/2 pound of boneless chicken breasts – cubed
1 medium potato – skinned, sliced, then cubed
1 can of condensed chicken broth
2 1/2 cups of water
3 Tbsp of Red Curry Powder
1/2 package of frozen mixed stir-fry vegetables (your choice)
1 Tbsp of cornstarch or flour

Combine chicken potatoes, broth, water, and curry powder in the cooker. Cook on LOW for 8 hours. During last hour of cooking, add vegetables and immediately dissolve cornstarch/flour into some of the cooking broth and stir into mixture. Cook for final hour. Serve over white or wild rice. GREAT!!

BLACK FOREST POT ROAST

3-4 lb. boneless chuck or round roast
1 medium onion – chopped
1/4 cup water
1/2 cup button mushrooms – sliced
1/4 cup ketchup
1/4 cup dry red wine
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/2 Tsp salt
1/2 Tsp pepper
1 clove garlic – crushed
2 Tbsp cornstarch
3 Tbsp water

Lightly brown roast on all sides in skillet, then place in slow cooker. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. (You can pre-sautee the onions and mushrooms first, if you wish) Pour mixture over roast. Cover and cook on LOW for 7-8 hours. Remove meat and slice – keep meat warm. Turn cooker to HIGH, dissolve cornstarch in water, stir into cooker. Cover and cook on HIGH 15-20 minutes until thickened. Serve sauce with meat … is GREAT served over rice!

 POTATO SOUP

6 potatoes pared and cut into bite-sized pieces
1 Tbsp parsley flakes
4 cups water
2 leeks washed and cut into bite-size pieces (optional)
1 1/2 teas salt
Pepper
2 onions chopped
2 Tbsp butter
1 carrot sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 12 ounce can evaporated milk
Chopped chives

Put all in crockpot except milk and chives. Cover and cook 10-12 hours. (High 3-4 hours) Stir in evaporated milk during last hour. If you want you may mash some of the potatoes before serving. Top each serving with chives.

 

 

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