High protein foods?

Question

Friend has jund been chucked out of hospital after abdominal surgery, and been told to eat a high protein diet. I know the basics; fish, cheese, eggs, red meat, chicken, etc - but any recipe ideas? He's a fussy eater so any ideas would be great.

Answer 1

dont forget other dairy products such as yogurt and milk and other sources of protein such as nuts and pulses. Here's a high protein idea. Wrap a breast of chicken with a rasher of bacon, make cheese sauce and pour over chicken, grate extra cheddar on the chicken and cook in the oven 180C for about 25mins. For breakfast, have a grilled "fry up" or try beans on wholemeal toast with grated cheddar on top of the hot beans. Give stir frys a protein boost by adding cashew nuts (soak in boiling water for half an hour then drain before throwing in to the pan). For an easy tasty snack food, brown some cashews, almonds or sunflower seeds in a non-stick pan and when browned pour on 1 tablespoon of dark soy sauce, stir quickly to coat the seeds or nuts and when dry tip onto kitchen paper to cool. Hope this is useful and your friend is better soon.

Answer 2

Most people have a complete misunderstanding about protein.

Read this article for some interesting facts.

Cultural Propaganda on Protein Consumption
http://dgwa1.fortunecity.com/body/protien.html

Answer 3

Peanut butter baby. Smear it on and lick it off. Peanut butter is the food of the gods and is extremely high in protein.

Answer 4

milkshake with whey protein added

Answer 5

they shoul have given him a diet sheet.

Answer 6

baked beans.. full of protien fibre and sugar

Answer 7

Here are some nice "protine" based recipiez u might like:

German Lentil Soup with Frankfurts:

2 onions, chopped


1 garlic clove, crushed


2 carrots, chopped


2 celery ribs, chopped


2 tablespoons oil


8 cups water


1 cup lentils


1 bay leaf


1 1/2 teaspoons salt


1/4 teaspoon pepper


1 pound hot dog, thinly sliced


2 tablespoons cider vinegar













In a kettle saute chopped onions, crushed garlic clove, chopped carrots, and chopped celery ribs in heated oil for 5 minutes.

Add water, lentils, bay leaf, salt, and pepper. Bring to a boil, reduce the heat, and cook slowly, covered, for about 30 minutes, or until lentils are just tender.

Add thinly sliced hot dogs and cook for another 10 minutes. Remove from the heat and stir in cider vinegar. Remove and discard the bay leaf.

Shrimp & Beef With Macadaimias:

4 ozs. beef flank steak or skirt steak, cut into thin strips


2 teaspoons water


3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon


1/2 teaspoon granulated sugar


1/2 teaspoon cornstarch


1/2 teaspoon MAGGI Seasoning Sauce


1/2 teaspoon ginger juice, or peeled, finely chopped fresh ginger


1/2 teaspoon cooking sherry or rice wine


1/2 teaspoon sesame oil


2 tablespoons water


1/2 teaspoon cornstarch


1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon


1/2 teaspoon MAGGI Seasoning Sauce


1/2 teaspoon sesame oil


1/8 teaspoon ground white pepper


1 clove garlic, finely chopped


3/4 cup chopped celery


3/4 cup chopped red bell pepper or carrot


1/2 cup macadamia nuts


1 cup vegetable oil


4 ozs. medium shrimp, peeled and deveined













COMBINE beef, 2 teaspoons water, 3/4 teaspoon Maggi chicken bouillon, sugar, 1/2 teaspoon cornstarch, 1/2 teaspoon Maggi seasoning, ginger juice, sherry and 1/2 teaspoon sesame oil in medium bowl. Marinate for 30 minutes.

COMBINE 2 tablespoons water, 1/2 teaspoon cornstarch, 1/2 teaspoon Maggi chicken bouillon, 1/2 teaspoon Maggi seasoning, 1/2 teaspoon sesame oil and white pepper in small bowl; set aside.

HEAT vegetable oil in wok over medium-high heat. Deep fry shrimp and beef for 2 to 3 minutes or until cooked through; remove shrimp and beef. Drain oil. Discard marinade.

ADD garlic to wok. Cook, stirring constantly, for 30 seconds or until garlic is fragrant. Stir in celery and bell pepper. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender. Stir in sauce, beef and shrimp; cook for 1 to 2 minutes or until sauce is thickened. Sprinkle with nuts to serve.

Beed & Chicken Fajitas:

1 tablespoon vegetable oil


2 small red or green bell peppers, cut into strips


1 small onion, sliced


3 large cloves garlic, finely chopped


1 pound extra-lean beef sirloin or boneless, skinless chicken breast meat, cut into 2-inch strips


1 1/4 teaspoons ground cumin


1 teaspoon chili powder


1/8 teaspoon salt


1/2 cup bottled chunky salsa


4 (6-inch) fajita-size reduced-fat flour tortillas, warmed


Light sour cream, chopped fresh cilantro and lime wedges (optional)














HEAT oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is slightly golden and peppers are tender.

STIR in beef or chicken, cumin, chili powder and salt. Cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. Stir in salsa; heat through.

SERVE in tortillas; top with sour cream, cilantro and a squeeze of lime juice.

Oven Glazed Carribian Chicken:

2 1/2 tablespoons brown sugar blend (such as SPLENDA)


2 tablespoons ketchup


2 tablespoons dark rum


1 lime, juiced


1 tablespoon butter


2 teaspoons finely chopped ginger


1 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules


1/8 teaspoon ground allspice


4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves


2 large cloves garlic, crushed


1 teaspoon olive oil


1/2 teaspoon salt


1/8 teaspoon ground black pepper










NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules








COMBINE sugar blend, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.

TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.

COMBINE garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.

PREHEAT broiler.

BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.


Orange Shrimp & Mushroom Pasta:

1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli, prepared according to package directions


1 tablespoon olive oil


12 ounces raw, medium shrimp, peeled and deveined


1 cup sliced fresh mushrooms


1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce


3/4 teaspoon grated orange or tangerine peel










BUITONI Refrigerated Light Four Cheese Ravioli








HEAT oil in large, nonstick skillet. Add shrimp; cook, stirring occasionally, until pink. Remove from skillet. Add mushrooms; cook, stirring occasionally, until soft. Add sauce, orange peel and shrimp; cook, stirring frequently, until heated through.

PLACE pasta on serving platter; top with sauce. Season with ground black pepper.

Smoked Turky & Sun Dried Tomato Wrap:

1/4 cup cream cheese, at room temperature


2 tablespoons BUITONI Refrigerated Pesto with Sun Dried Tomatoes


2 (10-inch) burrito-size flour tortillas, warmed


4 thin slices smoked turkey breast


2 cups shredded romaine lettuce


1 cup chopped tomatoes


1/4 cup thinly sliced red onion or alfalfa sprouts










BUITONI Refrigerated Pesto with Sun Dried Tomatoes








COMBINE cream cheese and pesto in small bowl; stir well. Spread evenly over each tortilla. Place turkey slices, lettuce, tomatoes and red onion or alfalfa sprouts over bottom third of tortillas, making sure ingredients don’t touch edges.

FOLD the bottom edge of tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut in half and serve.

NOTE: Try substituting BUITONI Refrigerated Pesto with Basil.

Herb Chicken Tortillini Salad:

1 package (9 ounces) BUITONI Refrigerated Herb Chicken Tortellini, prepared according to pkg. directions, chilled


1 bag (10 ounces) ready-to-use spinach, torn into bite-size pieces


1 cup (4 ounces) diced mozzarella cheese


1 jar (6 ounces) marinated artichoke hearts, drained and sliced


1 cup sliced ripe olives, drained


1/3 cup roasted red peppers, drained and chopped


1 cup Caesar salad dressing


BUITONI Refrigerated Freshly Shredded Parmesan Cheese










BUITONI Refrigerated Herb Chicken Tortellini








COMBINE pasta, spinach, mozzarella cheese, artichokes, olives and roasted peppers in medium bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.

Tuna Tortillini Pasta Salad:

1 package (20 ounces) BUITONI Refrigerated Family Size Three Cheese Tortellini, cooked, rinsed and drained


1/2 pound green beans, cut into 1-inch pieces, cooked


2 cans (6 ounces each) solid white tuna packed in water, drained


1 large tomato, chopped


3/4 cup sliced ripe black olives


4 green onions, sliced


3/4 cup mayonnaise


3 tablespoons balsamic vinegar


3/4 teaspoon celery salt










BUITONI Refrigerated Family Size Three Cheese Tortellini








COMBINE tortellini, green beans, tuna, tomato, olives and green onions in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl. Stir mayonnaise mixture into pasta mixture. Season with salt and ground black pepper.





Enjoy!