Cystic Fibrosis Breakfast, Lunch, Dinner & Snacks Recipes

Cystic Fibrosis Breakfast, Lunch & Dinner Recipe

Breakfast

Sunday French Toast

Recipe(1)

 Ingredients

2 eggs

1 tablespoon vanilla extract

2 tablespoons whole milk

2 pieces Texas Toast

1 teaspoon no-calorie sweetener

3 strawberries

1 tablespoon maple syrup

1 tablespoon corn starch

2 egg whites

2 basil leaves

1 tablespoon oil

1 tablespoon Tobasco sauce

Directions

1. Crack 2 eggs into a medium-sized bowl and quickly whisk
2. Add vanilla extract, no-calorie sweetener, and 1 tablespoon milk to bowl, and quickly whisk
3. Dip Texas Toast into mixture and place on hot pan with oil
4. Cook toast on each side for 2-3 minutes
5. Add two egg whites to separate hot pan and cook for one minute to make scrambled eggs
6. Mix corn starch and remaining milk into scrambled egg whites
7. Add basil leaves and Tobasco sauce to scrambled egg whites and serve alongside french toast
8. Use strawberries as topper for french toast

Tip from Suzanne Michel: Consider using real sugar and whole eggs instead of no-calorie sweetener and egg whites to increase calories.

Serving Size

2 servings

Calories: 290 calories per serving

Fat: 12 g

Sodium: 400 mg

Protein: 12 g

Calcium: 59 mg

Spike Milkshake

Recipe 2

Ingredients

8 ounces whole milk

2 tablespoons Hershey's chocolate syrup

1 packet Carnation instant breakfast powder

2 tablespoons sweetened condensed milk

Optional:

- Small banana

- 3 tablespoons of chocolate malt powder

- 1/2 bar (1.1 oz) Butter Finger candy

- 1 tablespoon peanut butter

Directions

1. Put all ingredients into a blender and mix well until smooth.

Serving Size

1 serving

Calories: 490 calories per serving

Fat: 11 g

Sodium: 280 mg

Protein: 16 g

Calcium: 600 mg

Anna's CF Breakfast.

Recipe 3

Ingredients

1/2 cup regular oats

1 1/2 cup water

1/2 Fuji apple, chopped

1/4 cup dried cherries

1 1/2 teaspoons cinnamon

1/4 teaspoon cardamom

2 heaping tablespoons ground flax seeds

1/3 cup whole milk

1 tablespoon brown sugar

1/3 cup blueberries or blackberries

A pinch of slivered or sliced almonds

Directions

1. Add water to small pot over high heat and add cut apple and dried cherries.
2. Add cinnamon and cardamom, bring to a boil.
3. Add the oats and turn the heat down to a low to simmer. Let it cook for about 5-7 minutes.
4. While the oats are cooking, wash berries and place in a small dish.
5. Fill the small dish of berries with hot water and let the berries sit for about a minute to bring out the juice, flavor and sugars.
6. Drain the berries and place them at the bottom of the serving bowl.
7. When most of the water in the pot has evaporated, turn off heat, and stir in the ground flax seeds.
8. Once the flax seeds are mixed in, place all the oatmeal in the serving bowl, on top of the berries.
9. Add brown sugar, a pinch of almonds, and milk to bowl. Once all ingredients are added, either eat as is, or stir it up, and enjoy!

Serving Size

1 serving

450 calories per serving

Fat: 11 g

Sodium: 35 mg

Protein: 10 g

Calcium: 168 mg

Chipped Beef Gravy

Recipe 4

Ingredients

2-3 ounce packages of chipped beef

4 tablespoons butter

1/4 cup flour

2-3 cups half and half or cream

Salt and Pepper to taste

Dash of Worcestershire sauce

Directions

1. Cut chipped beef to desired size (approximately 1/2 " square).
2. Melt butter in 10" frying pan.
3. Add chopped meat to melted butter and heat until chipped beef starts to curl around edges. About 5 to 10 minutes.
4. Add flour and cook for an additional 3-5 minutes so flour doesn't taste raw.
5. Slowly add half and half or cream and dash of Worcestershire sauce.
6. Stir constantly over medium heat until mixture comes to boil and thickens. If it is too thick add more liquid.
7. Add salt and pepper to taste. Serve over buttered toast or biscuits.

Serving Size

6 servings

260 calories per serving

Fat: 20 g

Sodium: 970 mg

Protein: 12 g

Calcium: 128 mg

Chocolate Peanut Butter Berry Smoothie

Recipe 5

Ingredients

3-4 ice cubes

6 ounces plain, vanilla, or berry-flavored yogurt

1 cup frozen mixed berries (any kind, but I generally use blackberries and blueberries)

Splash of milk or orange juice

1 tablespoon peanut butter

1 tablespoon Nutella

Directions

1. Place ice in a blender and let sit for about 10 minutes, or until softened for easier blending.
2. Add berries and yogurt. Blend until smooth.
3. Add milk or orange juice if consistency is too thick.
4. Add peanut butter and Nutella. Blend until combined and smooth.

Serving Size

1 serving

390 calories per serving

Fat: 20 g

Sodium: 210 mg

Protein: 14 g

Calcium: 315 mg

Boosh’s Protein

Recipe 6

Ingredients

2 scoops of Vanilla Syntha 6 Protein powder

2 tablespoons peanut butter

2 tablespoons fresh strawberries

12 ounces of ice water

Directions

1. Add 2 scoops of Syntha 6 Vanilla protein into a blender.
2. Add 12 ounces of water and ice.
3. Add fresh strawberries on top of two tablespoons of peanut butter.
4. Mix within the blender for 30 seconds to a minute.

Serving Size

1 serving

440 calories per serving

Fat: 20 g

Sodium: 250 mg

Protein: 54 g

Calcium: 303 mg

Quick Smoothies

Recipe 7

Ingredients

1 package Vanilla Carnation Instant Breakfast

8 ounces half and half

1 banana

Variety of fresh or frozen fruit

Directions

1. Add ingredients to blender and mix until smooth.

Serving Size

1 serving

530 calories per serving

Fat: 27 g

Sodium: 194 mg

Protein: 13 g

Calcium: 494 mg

Banoffee Stuffed French Toast

Recipe 7

 Ingredients

1/4 can sweetened condensed milk

1 egg

2 slices Texas Toast

1 banana

2 teaspoons caramel topping

3 tablespoons cream cheese

3 tablespoons butter

Whipped Cream and extra caramel for serving

Directions

1. Beat together sweetened condensed milk and egg.
2. Slice banana.
3. In a small bowl, mix cream cheese (softened in the microwave for 15 seconds if needed) and caramel topping.
4. Warm griddle or fry pan to hot, melt 1/2 tablespoon butter into pan.
5. Dip both slices Texas Toast in milk and egg batter.
6. Lay one piece toast on pan. Spoon cream cheese/caramel mix onto middle of toast.
7. Add 1/2 sliced banana.
8. Top with other slice toast, pressing down with spatula. Cook 30 seconds on high heat, flip, cook 30 seconds on high heat.
9. Turn heat down to medium and cook 3-4 minutes more.
10. Add rest of butter to the pan, away from toast.
11. Add rest of banana to butter and cook 1-2 minutes till slightly browned.
12. Serve toast topped with cooked banana, drizzled with caramel and topped with whipped cream.

Tip from Suzanne Michel: Fry each slice of bread on both sides before building dish.

Serving Size

1 serving

1100 calories per serving

Fat: 62 g

Sodium: 1110 mg

Protein: 21 g

Calcium: 337 mg

Breakfast Surprise

Recipe 8

Ingredients

1 package Crescent Rolls (buttery flake)
1 pound Jimmy Dean pork sausage
1 pound cream cheese
1 egg

Directions

1. Preheat oven to 375 degrees.
2. Brown sausage in fry pan & drain fat.
3. Blend in cream cheese & 1 beaten egg.
4. Spread 4 crescent rolls across bottom of 8"-9"square pan, stretching them slightly to touch each other.
5. Pour sausage mixture on top evenly and then spread the remaining 4 crescent rolls across the top-same as bottom.
6. Bake for 11-13 minutes until golden brown.

Serving Size

8 servings
1190 calories per serving
Fat: 84 g
Sodium: 2450 mg
Protein: 31 g
Calcium: 66 mg

Super Strawberry Smoothie

Recipe 9

Ingredients

32 ounces plain whole milk yogurt
16 ounces of frozen strawberries
1 cup sugar
1 cup whole milk
4 scoops (36.8 g) infant formula powder (plain toddler formula)

Directions

1. Combine all ingredients into a blender and blend until well combined (approximately 4 minutes).

Serving Size

7 servings
230 calories per serving
Fat: 7 g
Sodium: 115 mg
Protein: 8 g
Calcium: 283 mg

Power Oatmeal

Recipe 10

Ingredients

1 cup cooked oatmeal
1/2 teaspoon cinnamon
2 tablespoon ground flax seed
1 cup plain Greek yogurt
1/2 cup granola
1 cup blueberries, raspberries and strawberries
1/4 cup almonds
2 tablespoons local honey to drizzle

Directions

1. Stir cinnamon and flax seed into prepared oats.
2. Divide between two bowls.
3. Divide almonds and top oats.
4. Add 1/4 of the berries to each bowl.
5. Layer Greek yogurt on top of berries.
6. Drizzle honey on yogurt.
7. Add divided Granola then finish off with remaining berries.

Serving Size

2 servings
570 calories per serving
Fat: 27 g
Sodium: 43 mg
Protein: 19 g
Calcium: 196 mg

Tropical Breakfast Smoothie

Recipe 11

Ingredients

1/8 package of prepared cheesecake filling
1/2 container of tropical flavored yogurt
1/4 cup half and half
1/2 banana

Directions

1. Put all ingredients in a blender.
2. Blend well.
3. Add more half and half if too thick, or until desired consistency is reached.
4. Drink through a straw or spoon feed.

Serving Size

1 serving
400 calories per serving
Fat: 12 g
Sodium: 320 mg
Protein: 10 g
Calcium: 316 mg

 Peanut Butter and Jelly French Toast

Recipe 12

Ingredients

4 slices whole wheat bread
¼ cup peanut butter
2 tablespoons jelly
2 eggs
1/4 cup heavy cream
3 tablespoons butter

Directions

1. Make two peanut butter and jelly sandwiches using the bread, peanut butter and jelly.
2. In a mixing bowl, beat eggs and cream together.
3. Melt butter in a frying pan.
4. Dip the sandwiches in egg mixture, coating both sides of the sandwich with the mixture.
5. Place in frying pan and brown on both sides. Serve with jelly or syrup.

Serving Size

2 servings
700 calories per serving
Fat: 53 g
Sodium: 722 mg
Protein: 20 g
Calcium: 99 mg

LUNCH RECIPES

5-minute Taco Salad

Recipe 1

Ingredients

5 ounces baked beans
4 tablespoons sour cream
2 tablespoons salsa
2-3 handfuls of corn tortilla chips
1/2 cup chopped baby spinach
1/4 cup chopped Kale
Pinch of chopped cilantro
Shredded or grated cheese, as desired

Directions

1. Heat baked beans for 5 minutes.
2. Place hearty portion of beans in a large bowl.
3. Break 2-3 handfuls of tortilla chips over baked beans.
4. Add chopped greens, grated or shredded cheese, sour cream and salsa.
5. Mix ingredients, as desired.
6. Enjoy. Use your finger to clean the bowl when done.

Serving Size

1 serving
Calories: 570 calories per serving
Fat: 28 g
Sodium: 950 mg
Protein: 19 g
Calcium: 275 mg

Quick and Colorful Chicken Salad

Recipe 2

Ingredients

2 cans premium chunk chicken breast (12.5 ounces each)
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup Greek yogurt
1/4 cup sliced grapes
1/4 cup chopped apples
1/4 cup chopped red or orange bell pepper
1/8 cup dried cranberries (or raisins)
1 tablespoon lemon pepper
1 tablespoon salt

Directions

1. Drain chicken and shred with a fork.
2. Slice grapes and combine with chicken.
3. Chop apples and bell pepper and add to mixture.
4. Mix mayonnaise, sour cream and Greek yogurt into chicken mix.
5. Add cranberries and mix.
6. Add lemon pepper and salt and mix.

Serving Size

6 servings
200 calories per serving
Fat: 12 g
Sodium: 1850 mg
Protein: 18 g
Calcium: 18 mg

Macaroni and Cheese

Source: Allison Brinkley, Registered Dietitian and Nutritionist

Recipe 3

Ingredients

1 (7.25 oz) package of macaroni and cheese dinner. Type of dinner which comes with cheese sauce.
¼ cup butter
¼ cup heavy cream
2 tablespoons powdered milk
½ cup shredded cheddar cheese

Directions

1. Cook the macaroni noodles in boiling water until soft. Drain the water. Return the noodles to the pot.
2. Stir in butter, cream, powdered milk, cheese, and the cheese sauce from the macaroni and cheese dinner package.
3. Reduce heat to low and mix well until the cheese has melted. You can add cooked vegetables, sliced hot dogs, or crispy bacon to this recipe.

 Serving Size

3 servings
560 calories per serving
Fat: 32 g
Sodium: 603 mg
Protein: 16 g
Calcium: 305 mg

Chicken Enchilada Soup

Recipe 4

 Ingredients

4 leftover chicken enchiladas
3 cups chicken broth
1/2 cup leftover enchilada sauce (optional)
1/2 cup Cotija cheese
1 cup shredded Mexican cheese
1/2 cup chopped cilantro
1/2 cup sour cream

Directions

1. In saucepan, heat chicken broth, enchiladas & sauce to boiling.
2. Turn off heat and use immersion blender to blend until smooth.
3. Ladle into bowls, and top with cheese, cilantro & sour cream, if desired.
4. You can change out the chicken-flavors for beef broth & beef enchiladas. And, using store-bought broth, or using water & bouillon works fine too. Also, you can make thinly-sliced corn tortilla strips, fried in hot oil and seasoned with salt & cayenne pepper. They add a nice crunch & zip to the soup.

Serving Size

4 servings
560 calories per serving
Fat: 30 g
Sodium: 1880 mg
Protein: 24 g
Calcium: 482 mg

DINNER

Easy Chicken Divan

Recipe 1

Ingredients

6 pieces boneless, skinless chicken breast
1 bunch broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
4 tablespoons basil
1 cup sour cream
2 cups shredded sharp cheddar cheese
2 teaspoons salt

Optional:
- Wild rice

Directions

1. Fill large pot with water and salt and basil. seasoning
2. Simmer chicken on medium high burner for 30 minutes.
3. Remove chicken and save the water.
4. Using same water, simmer broccoli over medium burner for 5 minutes.
5. In a large bowl, mix soups, sour cream and 1 cup of the shredded cheese.
6. Using a rectangular casserole dish, layer broccoli and add chicken cut into bite size slices.
7. Add soup and sour cream mixture.
8. Sprinkle remaining cup of cheese on top.
9. Cook uncovered on 350 degrees Fahrenheit for 40 minutes.
10. Serve with wild rice, if desired.

Serving Size

8 servings
Calories: 400 calories per serving
Fat: 21 g
Sodium: 1430 mg
Protein: 40 g
Calcium: 259 mg

Lemon Chicken Lasagna

Recipe 2

Ingredients

9 ounces chicken breast strips
16 ounces roasted garlic alfredo sauce
6 no-boil lasagna noodles
8 ounces small curd whole milk cottage cheese
1 1/2 cups shredded whole milk mozzarella
1 1/2 teaspoons finely shredded lemon peel
1/4 cup finely shredded parmesan
Non-stick cooking spray
Olive oil, salt, pepper and lemon juice to taste

Directions

1. Cook chicken strips in skillet over medium heat with olive oil, salt, pepper and lemon juice to taste.
2. Chop cooked chicken into bite-size pieces.
3. Bring alfredo sauce to boil over medium heat, stirring occasionally.
4. Spoon 1/3 cup of alfredo sauce mixture into a 2 quart square baking dish that has been coated with non-stick cooking spray.
5. Top with 2 lasagna noodles.
6. In a bowl stir together cottage cheese, 1 cup of mozzarella cheese, and 1 teaspoon of lemon peel.
7. Spoon half of this mixture over noodles and sprinkle with 2 tablespoons parmesan cheese and top with half the chicken pieces.
8. Spoon half the remaining sauce over chicken layer.
9. Top with 2 more lasagna noodles, remaining cottage cheese mixture, and remaining chicken.
10. Add 2 more noodles, remaining sauce, and sprinkle with remaining mozzarella and parmesan cheese.
11. Cover with foil and bake for 40 minutes at 350 degrees Fahrenheit.
12. Remove from oven and let stand, covered, for 20 minutes before serving.
13. Sprinkle with remaining lemon peel and, if desired, squeeze additional lemon juice on top of casserole.

Serving Size

6 servings
Calories: 360 calories per serving
Fat: 19 g
Sodium: 1140 mg
Protein: 26 g
Calcium: 229 mg

Hearty Bean Soup

Recipe 3

Ingredients

3/4 pound lamb neck or other soup meat
1 onion
3 garlic cloves
2 tablespoons butter
8 cups water
3 whole potatoes
1 pound dried Northern beans, soaked and drained
4 whole carrots
2 cups chicken broth
2 tablespoons Italian seasoning
2 teaspoons garlic salt
2 teaspoons pepper

Directions

1. Chop onions and mince the garlic cloves.
2. In a large soup pot, brown lamb in butter, with the chopped onion and minced garlic for about 5 minutes.
3. Add chicken broth, water, beans, and spices to pot.
4. Bring to a rapid boil, then turn down to a simmer with a lid.
5. After 1 hour, stir the soup and replace the lid.
6. Begin peeling and chopping potatoes and carrots into bite sized pieces.
7. After 1 1/2 hours, add potatoes and carrots to pot and cook for 30 minutes or until beans, potatoes and carrots are cooked.
8. Add salt, herbs, or pepper to your taste.

Serving Size

8 servings
Calories: 390 calories per serving
Fat: 11 g
Sodium: 550 mg
Protein: 26 g
Calcium: 125 mg

Yummy Baked Potato Soup

Recipe 4

I have cystic fibrosis and have spent the last 10 of my 30 years trying to perfect the best potato soup! A big pot of this for lunch every day...and I can put on 5 pounds easily.

 Ingredients

1/2 pound bacon
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
4 tablespoons all-purpose flour
2 cups chicken broth
2 cups whole milk
1/2 cup heavy whipping cream
12 chopped russet potatoes
1 cup shredded sharp cheddar cheese
1 tablespoon butter
Sour cream, salt, pepper to taste

Directions

1. Fry bacon in a skillet and place on paper towel to drain.
2. Preserve 2 tablespoons of bacon grease in skillet.
3. Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.
4. Add flour and stir.
5. Whisk in broth, heavy whipping cream and milk.
6. Add potatoes and bring to a boil.
7. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
8. Add cheese and stir.
9. Season as desired with salt and pepper.
10. Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.

Serving Size

6 servings
Calories: 640 calories per serving
Fat: 36 g
Sodium: 820mg
Protein: 18 g
Calcium: 285 mg

Slow Cooker Pulled BBQ Chicken

Recipe 5

Ingredients

3 pounds boneless, skinless chicken thighs
1 onion, diced
16 ounces canned tomato sauce
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar

Directions

1. Place chicken thighs in a crock pot set on high.
2. In a separate bowl, mix the remaining ingredients.
3. Pour the mixture over the thighs.
4. Cook on high for 2 hours.
5. Turn crock pot down to low for an additional 4 hours or until chicken is cooked through and easily shreds with 2 forks.

Serving Size

6 servings
Calories: 560 calories per serving
Fat: 35 g
Sodium: 650 mg
Protein: 22 g
Calcium: 317 mg

Fun Taco Boats

Recipe 6

Ingredients

6 flour tortillas (medium)
3 tablespoons butter
3 tablespoons taco seasoning
1/2 pound ground beef
1 package madras lentils or veggie chili
8 ounces shredded cheddar cheese
1 cup chopped tomatoes
6 tablespoons guacamole
6 tablespoons sour cream
Shredded lettuce
Salt

Directions

1. Preheat oven to 400 F.
2. Cut 6 medium tortilla shells in half.
3. In a bowl, melt 1 tablespoon of butter and mix in 1 tablespoon of taco seasoning.
4. Use a pastry brush to coat the tortilla shells on one side with the butter/taco seasoning mix.
5. Form to fit into a cupcake tin by folding into a cone like shape with as flat of a bottom as you can get. The side you brushed with butter is the "inside" of the boat.
6. Bake 400 degrees for 9 minutes.
7. Taco filling: brown ground beef and mix with remaining 2 tablespoon of taco seasoning (adjust amount to liking).
8. Drain excess oil.
9. Heat package of lentil mix or veggie chili.
10. Add meat to taco boat.
11. Add a spoonful of lentil mix/veggie chili.
12. Add chopped tomatoes, lettuce, guacamole, sour cream and shredded cheese to individuals liking.
13. This will make 12 small taco boats (we plan for 1 boat a child; 2 for an adult).

Serving Size

6 servings
Calories: 517 calories per serving
Fat: 35g
Sodium: 1041mg
Protein: 27g
Calcium: 340mg

Mac Attack!

Recipe 7

Ingredients

1/2 cup whole milk
12 ounces skim evaporated milk
1/2 stick unsalted butter
3 large eggs
1/2 teaspoon salt
3 cups shredded cheese (Italian blend)
1/2 pound elbow macaroni or mini penne tubes
1/2 cup grated parmesan cheese
Black pepper

Directions

1. Cook noodles until tender, not fully cooked.
2. Spray the inside of your slow-cooker with cooking spray.
3. Melt butter and let cool to room temperature.
4. Combine milk, evaporated milk, eggs, butter and salt in slow cooker.
5. Whisk until its smooth.
6. Add the shredded cheese (not Parmesan) and macaroni.
7. Sprinkle with black pepper.
8. Stir gently with a spatula to coat evenly.
9. Sprinkle the Parmesan cheese on top.
10. Cover and cook on HIGH for 30 minutes.
11. After 30 minutes reduce the temperature to LOW and cook for 2 hours, until custard is set in the center and the pasta is tender.
12. The mac and cheese may sit in the cooker on KEEP WARM for 30 minutes before serving.

Serving Size

3 servings
Calories: 940 calories per serving
Fat: 40 g
Sodium: 2000 mg
Protein: 65 g
Calcium: 1147 mg

SNACKS

Acai Brazilian

 1.Recipe Story

I have been a carrier of CF for 20 years and know the difficulty patients have maintaining a healthy weight. I studied Nutrition at the Federal University of Viçosa-UFV in Brazil, my country of origin. Out of curiosity, I entered the Abbott site and found the contest, and decided to send a delicious, high-calorie recipe that can be used frequently. Acai is a fruit derived from the Amazon rainforest and is a hit across the country, especially with athletes and those individuals seeking high-calorie foods, rich in vitamins, minerals and unsaturated fats.

Ingredients

1 pint açaí juice

1 pint sweetened condensed milk
10 strawberries
3 bananas
3 kiwis
Granola, as desired

Directions

1.      Place condensed milk and açaí in blender.

2.      Blend until mixture is smooth and becomes a cream.

3.      Serve mixture in a bowl with granola, as desired.

Serving Size

5 servings
Calories: 590 calories per serving
Fat: 12 g
Sodium: 150 mg
Protein: 11 g
Calcium: 346 mg

Delicious High Calorie Milk

2.Recipe Story

When I was younger my parents thought I might need a feeding tube. But one night we were at a restaurant and my Mom saw me drink the half and half containers the waitress had brought my Dad for his coffee. She decided to try it in my milk. I really loved this drink!! I have not had any weight issues for over 7 years.

Ingredients

4 ounces whole milk

4 ounces half and half

4 tablespoons chocolate syrup

Directions

1.       Put all ingredients in glass and mix together.

Serving Size

1 serving

Calories: 430 calories per serving

Fat: 17 g

Sodium: 150 mg

Protein: 9 g

Calcium: 257 mg

Yummy Sweet Potato Bites

3.Recipe Story

My 4-year-old son, L'Kanney, has CF. He was diagnosed even before he was born. He has just started pre-school this year and is doing great! I created this recipe one day in order to "use up" an excess supply of infant cereal. L'Kanney always enjoyed sweet potatoes (and dipping foods in syrup), so it just came together. L'Kanney has 4 other siblings (D.J., Brenna, Jacob & Lucas), so I make a non-CF dietary version of this for them. We hope you enjoy it as much as we have!

Ingredients

4 medium sweet potatoes
1 stick butter
1 1/2 cups DHA iron fortified infant cereal / multi-grain
1/2 cup olive oil
1 teaspoon pumpkin pie spice
1/4 cup weight gain protein powder
1/2 cup maple syrup

Directions

1.       Boil and mash sweet potatoes.

2.       Add weight gain powder and butter, along with pumpkin pie spice.

3.       Take about 2 tablespoons of mashed sweet potato and shape into ball.

4.       Roll sweet potato ball into multi grain infant cereal

5.       Fry sweet potato ball in pan of olive oil until slightly crispy and lightly browned.

6.       Serve with maple syrup.

Note - To better retain sweet potato nutrients, it is advised to steam potatoes, bake in oven, or slow cook in crock pot. In addition, various ingredients can be added to the sweet potato mixture such as, shredded zucchini or mashed carrots and depending on taste palate, the maple syrup may be replaced with a different dip, like ketchup. These sweet potato bites also freeze nicely.

Serving Size

4 servings
Calories: 810 calories per serving
Fat: 53 g
Sodium: 55 mg
Protein: 9 g
Calcium: 206 mg

Super Healthy High Calorie 8oz. Smoothie

4.Recipe Story

My 4 ½ year old with cystic fibrosis has this smoothie everyday as her last meal and loves it. She is in the 90^th percentile for her height and weight.

Ingredients

1 pitted date
1/2 banana
Small handful of other fresh or frozen fruit
Small handful of walnuts or other nuts
3 Pepperidge Farm butter cookies
1 tablespoon vanilla ice cream
1 tablespoon full-fat Greek yogurt

Directions

1.       Use a hand blender to mix all the ingredients together to make a delicious high calorie 8oz smoothie.

2.       Prep time 5 minutes.

Serving Size

1 serving
Calories: 990 calories per serving
Fat: 46 g
Sodium: 550 mg
Protein: 13 g
Calcium: 132 mg

Alvin's Paws

5.Recipe Story

I use Scandishake a lot for breakfast. I figured they are good so I made a smoothie recipe.

Ingredients

2 packages vanilla Scandishake mix
1 cup whole milk
1 cup half and half
6 ounces strawberry yogurt
4 ice cubes
1 banana

Directions

1.       Add all ingredients to blender and blend on high for 45 seconds to a minute.

2.       Blend again on lowest speed for 10 seconds.

3.       Serve just like a smoothie.

Serving Size

3 serving
Calories: 543 calories per serving
Fat: 14 g
Sodium: 95 mg
Protein: 8 g
Calcium168 mg

Cashew Brittle

6.Recipe Story

After several guests of our annual holiday treats gathering were unable to enjoy our homemade peanut brittle due to nut allergies, replacing the peanuts with cashews seemed to make sense. The result was no left over brittle, so it seemed to go over well.

Ingredients

1 cup corn syrup
1/2 cup water
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla extract
2 cups sugar
cups cashew pieces
2 teaspoons baking soda

Directions

1.       In iron skillet combine corn syrup, sugar and water.

2.       Stir ingredients and cook until mixture reaches 301-302 degrees Fahrenheit.

3.       Add peanuts, butter, baking soda and vanilla to mixture.

4.       Stir until ingredients are mixed well.

5.       Pour brittle (mixture) onto greased marble.

6.       Stretch brittle out thin and when cool, break into pieces.

Serving Size

10 servings
Calories: 310 calories per serving
Fat: 14 g
Sodium: 480 mg
Protein: 4 g
Calcium: 19 mg

Granola Bars Deluxe

7.Recipe Story

I have worked with patients who have cystic fibrosis for 21 years. I found this recipe and changed it a little to make it more nutritious by adding the walnuts, sunflower seeds and walnut oil for the essential fatty acids. It also has plenty of good calories.

Ingredients

2 cups flour
3/4 cup brown sugar, packed
1/2 cup wheat germ
3/4 teaspoon cinnamon
2 cup rolled oats
1/2 cup walnuts
1/2 cup sunflower seeds
3/4 teaspoon salt
3/4 cup dried cranberries
1 Pasteurized, liquid egg
1/2 cup honey
1/2 cup walnut oil

Directions

1.       Preheat oven to 350 degrees.

2.       Mix first 9 ingredients.

3.       Combine next 3 ingredients.

4.       Make a well in the dry ingredients and pour in the liquid.

5.       Mix together.

6.       Pat into a greased 9 X 13 pan.

7.       Bake for 30 minutes.

8.       Cool for 5 minutes.

9.       Cut after cooling for 5 minutes (if you forget to cut them at the 5 minute mark, you will not be able to cut them once cooled).

Serving Size

10 servings
Calories: 502 calories per serving
Fat: 20 g
Sodium: 187 mg
Protein: 10 g
Calcium: 48 mg

Meat Roll-Ups

8.Recipe Story

I have CF, but have always been more of a grazer than a big meal eater. So my family and I were always looking for ways to maximize snack calories. I also don't sit still for very long, so I began wrapping my favorite lunch meat around my favorite snack vegetable to save precious seconds of playtime. I ended up liking the combos and asked if it could be my contribution to a family holiday party. After attempting to secure the salami around the carrot first with toothpicks, it was decided there was too much potential injury risk for newcomers unfamiliar with such an unconventional snack food. My dad suggested a binding agent was the solution. While both flavors are complimentary, peanut butter ultimately won over ranch dressing, due to its binding capabilities.

Ingredients

6 slices Italian dry salami
6 baby carrots or carrot sticks
6 tablespoons peanut butter

Directions

1.       Spread 1 tablespoon of peanut butter over 1 slice of salami.

2.       With the peanut butter on the inside to act as a bonding agent, roll up a baby carrot in the salami slice.

Serving Size

1 serving
Calories: 690 calories per serving
Fat: 53 g
Sodium: 780 mg
Protein: 28 g
Calcium: 29 mg