I don’t think I’ve ever really thought about the process of chewing before I had this surgery.
Since I’ve returned to a normal diet, I’ve been trying to make one new recipe a week for dinner. I live alone, so I make the whole recipe and eat the leftovers for other dinners and lunches.
Once again, another recipe I’ve made has jaw parallels. These mushroom-based “cheesesteaks” would be perfect for new chewers (minus the bun). Steak is often a favorite dream dinner after surgery, but trust me, it will be a while before you can really chew one. Even if you just chopped up mushrooms and melted some provolone over them, this would be a treat.
I’m going out of town for a bit, so my menu this week doesn’t involve a lot of cooking. However, I have been having major cravings for some of my favorite foods, especially pizza.
I had all of the best intentions to try Meg‘s recipe for Crock Pot Pizza Soup, but a variety of factors (including laziness) mean that I will have to postpone it until next week. Until then, maybe you’d like to try it? I made due with a very cut-up pepperoni pizza Lean Pocket.
Crock Pot Pizza Soup
1 jar pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes diced
2 precooked Italian sausages
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves
1 tbsp dried oregano
1/2 to 1/3 cup dried pasta
shredded mozzarella cheese (to add later)
Use a 5-6 quart crockpot for this recipe. Wash and prepare veggies. Put them into the crockpot. Cut up the sausages and add them to crockpot. Cut up pepperoni and add it. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.
Cover and cook on low for 7-9 hours. Thirty minutes before serving, turn to high and add tiny pasta. Garnish with mozzarella cheese.