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Post by susan1219 on Jan 30, 2012 14:16:36 GMT -5
I am third week post op and my surgeon has me on soft meats. I have done good with tuna and ground turkey; however, minced chicken just got stuck. I bought some canned chicken and made sure it was really fine and put some light mayo in it so that it would not be dry....it still got stuck. Am I rushing myself too fast?
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Post by So Blessed on Jan 30, 2012 14:44:38 GMT -5
susan, is the chicken breast meat? That can be pretty dense, even when it has liquid in it.
I had better luck early on with thighs and drumsticks slow cooked in the crock pot.
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Post by mark540 on Jan 30, 2012 15:11:55 GMT -5
I used breast meat early out. I would butterfly the breast to a thickness of 1/4" and then pound it thin to 1/8" thick. Fast saute in a frying pan with a little olive oil and it was ready. The pounding really breaks up the fibers and tenderizes the meat. Put the meat between 2 pieces of plastic wrap while pounding.
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Post by susan1219 on Jan 30, 2012 15:35:37 GMT -5
Thanks, yeah it was breast meat and it was still sort of dry, even after adding the mayo. Maybe if I tenderized it more. But I will try the dark meat and see how that goes.
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Post by missliss on Jan 30, 2012 16:38:38 GMT -5
Chicken was tough to eat at first. It was the first thing I got "stuck". It was a horrible feeling. I am 8 years out and remember it like it was yesterday. After that first "stuck" moment I used canned chicken for a while and added a little light ranch or mayo to it.
To this day, if I do manage to get something stuck (happens rarely now at 8 years out), it is usually chicken.
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Post by susan1219 on Jan 30, 2012 16:44:58 GMT -5
I have heard horror stories about pork making post-ops sick but I guess chicken is going to be something that I will have to take slow. I guess I will stick to the tuna and ground turkey for a while  |
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Post by missliss on Jan 30, 2012 16:51:13 GMT -5
I have heard horror stories about pork making post-ops sick but I guess chicken is going to be something that I will have to take slow. I guess I will stick to the tuna and ground turkey for a while I had issues with several foods when I was first out and not necessarily with them getting stuck but just couldn't tolerate them at first. I couldn't eat eggs for 6 months. They just made me sick. The advice my surgeon gave me was not to get discouraged and not to give up on any food. He told me to try it, see how I tolerated it, and if I didn't, wait two weeks and give it another whirl. Now, eggs are a staple in my life every day. You just never know. Good luck. Things will get easier the further out you get. |
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Post by NHpod9 on Jan 30, 2012 19:03:07 GMT -5
I still have issues with chicken, at six months out.
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dawn
New Member
Posts: 41
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Post by dawn on Jan 30, 2012 22:35:18 GMT -5
I am third week post op and my surgeon has me on soft meats. I have done good with tuna and ground turkey; however, minced chicken just got stuck. I bought some canned chicken and made sure it was really fine and put some light mayo in it so that it would not be dry....it still got stuck. Am I rushing myself too fast? between weeks 3 and 5 I ate a lot of homemade soups - pureed. Simple ingredients - low fat milk, chicken, smidge of celery and onion and chick stock. I also ate greek yogurt, cottage cheese and protein drinks. I couldn't really eat sold food until 6 or 7 weeks - still mushy at that stage. I don't think I hit solid food until 12 weeks out. |
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Post by susan1219 on Jan 30, 2012 23:08:27 GMT -5
Yeah, I am going to try the pureed homemade soups to give myself a break from the cottage cheese, yogurt, and sugar free jello
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Post by So Blessed on Jan 31, 2012 8:32:19 GMT -5
I have heard horror stories about pork making post-ops sick but I guess chicken is going to be something that I will have to take slow. I guess I will stick to the tuna and ground turkey for a while Even this far out I have to watch pork. If it's a super dense lean cut I make sure I chew it until it's super mushy before I try to swallow it. You mentioned liking canned tuna. You might also enjoy the texture of canned salmon. |
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Post by susan1219 on Jan 31, 2012 8:40:24 GMT -5
Yeah, I am going to try to find some salmon recipes. I tried flounder cooked until it was falling a part yesterday and did really good with it. It seems as long as the meat is really, really tender I can tolerate it. I guess I am going to have to wait a while longer for the "tougher" meats.
Thanks everybody for the advice
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vervetomove
Full Member
"True friends stab you in the front." Oscar Wilde
Posts: 168
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Post by vervetomove on Jan 31, 2012 12:53:08 GMT -5
Chicken was the first meat I got stuck with also. No matter how I cooked it , I wasn't comfortable after eating it for the irst 6 months or so. Better bet was crab, seafood salad, tilapia, even shrimp.
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Post by So Blessed on Jan 31, 2012 12:58:20 GMT -5
I used breast meat early out. I would butterfly the breast to a thickness of 1/4" and then pound it thin to 1/8" thick. Fast saute in a frying pan with a little olive oil and it was ready. The pounding really breaks up the fibers and tenderizes the meat. Put the meat between 2 pieces of plastic wrap while pounding. I'm going to try your method. I cook chicken tenders a lot and sometimes I find that even though there's still liquid in the pan after cooking them, they still come out very dense and somewhat dry. |
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vicky
Junior Member
Posts: 55
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Post by vicky on Feb 1, 2012 13:16:58 GMT -5
At three weeks, soup is your friend!
I ran things thorugh a processor to be certain it was tender and tiny.
I cook everything so I made adaptations to chicken soups, chilis, bean soup, etc.
A neat trick to get more protein was to puree canned beans and thin it out with stock to make a soup base.
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