Maryland Shrimp Spread: (pureed stage)

  • 1 pound cooked shrimp
  • ¼ cup Hellmann’s Reduced Fat mayonnaise
  • 3 scallions chopped
  • 1 teaspoon Old Bay Seasoning

Pulse shrimp in food processor until ground but still chunky.  Transfer to bowl.  Place scallions, Mayonnaise, and Old Bay in food processor and pulse until scallions are very finely chopped.  Scrape flavored mayonnaise to bowl with shrimp, and combine, adding a little water for desired texture.

*¼ cup serving = Calories 73, fat 3g, net carbs 4g, protein 15g.  Makes 2 ½ cup

Pinto Bean Dip: (pureed)

  • 1 small onion, diced
  • 2 garlic cloves, chopped
  • 2 teaspoons olive oil
  • One 15 ounce can pinto beans, drained and rinsed
  • 1 cup of your favorite salsa
  • ½ cup chicken broth

Saute onion and garlic in olive oil in a nonstick skillet until golden brown.  Place beans, sautéed vegetables, and salsa to food processor and pulse until chunky, add broth a little at a time to desired consistency.  Pour mixture into skillet and cook until bubbly and thickened, about 10 minutes.

*  ¼ cup serving = Calories 65, fat 3g, net carbs 10g, protein 9g.  Makes 2 cups

Mashed White Beans with Garlic and Rosemary: (pureed)

  • 3 tablespoons olive oil
  • 2 large cloves garlic, peeled, but left whole
  • 1 sprig fresh rosemary
  • Two 14-ounce cans Cannellini beans, drained, rinsed
  • 1-2 tablespoons chicken broth
  • 1 tablespoon freshly grated Parmesan cheese
  • Kosher salt & black pepper
  • Olive oil


In a large skillet heat olive oil over medium-low heat.  Add whole garlic cloves and rosemary sprig.  Saute until garlic is soft and rosemary is crispy.  Smash garlic with the back of a wooden spoon.  Remove rosemary, slide off the leaves and mince them; return to skillet.  Add beans and heat through, stirring and roughly mashing with the spoon, adding chicken broth until desired consistency.  Stir in Parmesan, salt, and black pepper. Place in a serving bowl and drizzle with additional olive oil. Serve hot. Makes 6 WLS servings.

*  Per Serving:  Calories 169, Protein 8g, Fat 5g, Carbs 13g, Sugar 0g, Sodium 227mg

Greek Style Egg Salad

(Best for Soft-solid stage, but can be pureed for pureed stage as well)

  • 4 hard-cooked eggs, chopped
  • 2 tablespoons finely chopped green  onion
  • 2 tablespoons sliced Kalamata or black olives
  • ¼ cup diced, seeded tomatoes
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons milk
  • Salt and black pepper to taste
  • 2 tbsp crumbled feta cheese


Combine eggs, onion, olives and tomatoes.  Stir in mayonnaise, milk, and seasonings until well mixed.  Gently stir in cheese.  Cover and chill each.

*Per Serving:  1/3 cup:  114 Calories, 8 g Protein, 7 g Total Fat, 3 g Carb, 0 g Fiber, 3 g Sugar, 197 mg Sodium

Pureed Cauliflower:  (pureed)

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • Snipped fresh chives for garnish


Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.  (Alternatively, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover and microwave on High for 3 to 5 minutes.)  Place the cooked cauliflower and garlic in a food processor.  Add buttermilk, 2 teaspoons oil, butter, salt and pepper, pulse several times, then process until smooth and creamy.  Transfer to a serving bowl, Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.  Serve hot.

*  Per Serving:  (3/4 cup)  107 calories, 7 g fat, (1 g sat fat, 4 g mono) 3 mg cholesterol, 10g carbohydrates, 5 g protein, 4 g fiber, 339 mg sodium, 288 mg potassium.