Table
For the first meal, Roasted Chicken and Vegetables with Maple Mustard Sauce, it was super easy. Basically I just got out a giant roasting pan (the size of one you might use with a Thanksgiving Turkey), put a bunch of vegetables in it, and put some chicken on the rack. Olive oil on everything, and salt and pepper to your liking. I also added some "Everyday Seasoning" - I don't remember what's in it, but it's just some seasoning mix that tastes good. Stick it in the oven and enjoy how delicious it makes the house smell!
For the vegetables, I buy my new potatoes at our grocery store in little 1 lb net bags, so instead of putting in 1 1/2 lbs of potatoes, I used 1 lb and added a few parsnips. I just happened to pick the "red, white, and blue" mix of new potatoes - it made kind of a cool color mix.
For the chicken, instead of roasting 2 whole birds, which I didn't actually have, I roasted 2 split chicken breasts (making a total of 4 chicken breasts). That's just the way I get my meat from the co-op. It made for plenty of meat for the 2 dinners plus Morty's mix.
I found the sauce to be a really nice addition. Tasted very similar to a honey-mustard and was good on both the vegetables and the chicken.
The second meal we made was Roasted Vegetable Soup with Chicken Melts. This meal took the vegetables and heated them up with chicken broth and orange juice to make a soup. Then, it was blended together. Of course, this was super easy with the Blendtec. I'm not sure I was a huge fan of this soup. I felt like it needed something more... I don't know what though. Maybe some garlic? It wasn't bad, it just wasn't fantastic. Maybe if it had some tomatoes in it?
The chicken melts were an open-face sandwich toasted in the oven broiler. It used the leftover maple-mustard sauce and chicken and added some red onion and graded cheddar. If you like melted cheese sandwiches, these were delicious.
While these recipes may look relatively complex, there was really only 1 night of "cooking", and the food lasted for 3 dinners, at least one lunch, and a Morty blend or two!
Tube
I was originally going to make a g-tube blenderized version from the first meal, but there weren't very many ingredients, so the second meal - the soup and sandwiches - lent itself better to making a blend recipe.
Here was the basic ingredients for the soup, if you're not making it from leftovers:
Roasted Vegetable Soup
| carrots | 1 lb |
| new potatoes | 1/2 lb |
| celery | 4 stalks |
| yellow onions | 1 med |
| parsnips | 2 med |
| olive oil | 1 T |
| chicken broth | 5 cups |
| orange juice | 1/2 cup |
As you can see, this soup uses a lot of starchy root vegetables, which alone would probably really thicken up a blended dinner. So cutting them with the chicken broth helps keep the blend not too thick.
If you're making up the melted sandwiches and have leftovers, you could probably just put 2 of the open sandwiches in the blend. I didn't make extras up, so my recipe has measured quantities of the ingredients.
If I made this again, I might substitute one of the cups of vegetable soup with some fruit. As is, this blend had the largest volume of any blend I've made, and it turned out lower on the calorie scale than most of my blends. So substituting some fruit would probably help bring it up.
Here's the blenderized g-tube recipe:
| Whole Milk | 1 cup |
| flavored Kefir - 1% milkfat | 1/2 cup |
| orange juice | 1/2 cup |
| Roasted Vegetable Soup | 2 cups |
| Dill | 1 teaspoon |
| Country Bread (TJ's Tuscan Pane) | 2 slices |
| chicken breast | 2 oz |
| red onion | thin slice |
| Cheddar Cheese | 1/4 cup (28 g) |
| olive oil | 3 T |
| maple syrup | 1 T |
| dijon mustard | 1 T |
| Children's Multivitamin | 1/2 tablet |
| calcium chews supplement | 1/2 chew |
| Volume (oz) | 46 |
| Cal/oz | 30.5 |
| Cal/cc | 1.0 |
| % Fat | 19% |
| % Carbohydrates | 49% |
| % Protein | 32% |
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