Recipe Chicken soufflé 5 table. Calorie, chemical composition and nutritional value.

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

Main conclusions

1. Meat soufflé is a tender and tasty dish containing a large amount of protein.
2. To make the dish healthy, choose lean meat: chicken, rabbit, turkey, veal, beef. The basic component can be combined with vegetables and low-fat dairy products. Thanks to this, the dish becomes juicy.
3. You can prepare the soufflé in the oven, slow cooker or microwave. The dish is cooked at a temperature of no more than 180 degrees, otherwise it will dry out.
4. There are a large number of recipes for dietary soufflé. Cereals, dairy products, eggs and vegetables are added to the dish.

Do you make chicken soufflé at home? If you have your favorite dietary meat soufflé recipes, write them in the comments to the article.

Recipe No. 1. Meat soufflé

Ingredients:

1. Lean and lean beef (boiled) – 200-250 g
2. Cottage cheese – 50 g (1/4 pack)
3. Egg – 1 pc.
4. Butter – 1 tbsp
5. Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
6. Milk – 1 tbsp
7. Low-fat cheese – 15-20 gr.
8. Greenery
9. Salt - to taste
10. Pepper is not advisable because pepper has properties that increase secretory activity.

Cooking method:

1. Loaf (bread) soaked in milk
2. I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
3. I grind the beef and cottage cheese in a meat grinder
4. To the rolled one I will add the soaked loaf and yolk
5. Gently add the whipped egg white to the resulting mixture.
6. I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
7. I put it in a slow cooker (you can put it in a water bath)

Well, of course, it tastes best if you put it in the oven. Then a golden brown crust will appear. t=200 0, 15-20 minutes. However, if the condition is unstable, then it is better not to put it in the oven.

Bon appetit!

With mushrooms

You will need fresh mushrooms, since frying them is part of the recipe. These can be champignons, oyster mushrooms sold in supermarkets, or forest mushrooms, which have a more intense aroma. The first option completely eliminates poisoning, while the second is not without risks.

1. Boil 200 g of mushrooms in well-salted water until tender.
2. Fry one finely chopped onion and mushrooms in 50 g of vegetable oil.
3. Grind 500 g of raw chicken fillet in a meat grinder or blender, pour in 200 ml of cream or pasteurized milk, 2 yolks. Mix thoroughly, add salt if necessary, and enrich the taste with spices.
4. Combine the mixture with the mushroom mixture, 2 tbsp. l. breadcrumbs and grated cheese (optional).
5. Add whipped egg white.
6. Bake the soufflé in greased pans in an oven preheated to 180°C for 30–40 minutes.

IMPORTANT! Informational article! Before use, you should consult a specialist.

Recipe No. 2. Beef soufflé

Ingredients:

1. Boiled beef - (300 -350) g
2. Eggs - 1 piece
3. Milk - 1/2 cup
4. Wheat flour -1 tsp (11 g)
5. Butter -1 tsp (11 g)
6. Salt - to taste

Cooking method:

1. To the boiled beef, cleaned of tendons, add milk sauce, egg yolks, and butter. Mix and grind with a blender until smooth. (Or we pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
2. Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
3. Carefully combine the whites with the meat mixture.
4. Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
5. The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

Nutrient content per 100 grams of dish:

• Proteins - 25 g
• Fat – 16.47 g
• Carbohydrates -1.88 g
• Calorie content - 262.1 kcal
• B1 - 0 mg
• B2 - 0 mg
• C - 0 mg
• Ca - 37.9843 mg
• Fe - 1.1806 mg

Bon appetit!

Cooking principle

An ideal soufflé has a delicate consistency. Therefore, it cannot be prepared from meat alone. Egg yolks, vegetables, low-fat cream, milk, and soaked rye bread crumb (optional) are added to the dish. The base ingredient is combined with additional products and crushed in a blender until a homogeneous mass is formed.

Important! To make the soufflé airy, whipped egg whites are added to it before baking.

The dish is prepared at a temperature of 180 degrees, but not higher. If the indicator approaches 200 degrees, the mass will dry out. While the soufflé is cooking, do not open the oven door or multicooker lid as it will settle.

Recipe No. 3 Steamed beef soufflé with rice

Ingredients:

• Beef –300 g
• Rice cereal – 1 tbsp (10 g)
• Eggs – 1 piece (40g)
• Milk 3.2% - ½ cup (100 g)
• Butter – 1 tbsp (10 g)
• Salt - to taste

Cooking method:

1. To boiled beef, cleaned of tendons, add egg yolks, half the amount of butter, and salt. Mix and grind with a blender until smooth. (If you don’t have a blender, then pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
2. Add well-cooked and cooled rice porridge to the resulting meat mass.
3. Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
4. Carefully combine the whites with the meat mixture.
5. Grease a baking tray with oil and place the meat mixture on it in a 3-4 cm layer.
6. The oven is preheated to a temperature of 220-230 degrees. Baking time is 20-25 minutes in a water bath. When serving, drizzle with butter.

Note. I like to bake this beef soufflé in a slow cooker. I put the meat mass into a steamer container. I pour two glasses of hot water into the case. Multicooker mode - “Steaming”, time 20 minutes

Nutrient content per 100 grams of dish:

• Proteins - 20.39 g
• Fat – 13.48 g
• Carbohydrates - 1.54g
• Calorie content - 215.9 kcal
• B1 - 0.0913 mg
• B2 – 0.2435 mg
• C - 0.1522 mg
• Ca - 68.4857 mg
• Fe - 1.9176 mg

Bon appetit!

OTHER SOUFFLE RECIPES:

chicken soufflé, fish soufflé, vegetable and fruit soufflé read more

Read more about what you can eat with pancreatitis and what foods are not recommended, what you absolutely cannot eat with pancreatitis

How to cook chicken soufflé?

Chicken soufflé is prepared from chicken minced to a puree with the addition of eggs, dairy products, and spices. The dish is steamed or baked in the oven.

1. As a base component for making soufflé, you can use poultry breast, pulp from thighs, legs or chicken liver.
2. Meat slices or minced meat are processed to a tender texture with a blender.
3. When adding eggs, the yolks are combined with the meat before chopping it, and the whites, whipped to peaks, are mixed in with a spoon using gentle upward movements at the final stage of preparing the base.
4. Any of the recipes will become brighter and the taste of the finished delicacy more piquant if you supplement the meat composition with finely chopped herbs, aromatic seasonings of your choice and spices.

Chicken soufflé - recipe in the oven

The chicken soufflé recipe presented below will provide an opportunity to get a version of the dish that is equally suitable for a dietary meal or for a holiday table. In the latter case, the appetizer should be baked in portioned molds or, before serving, cut into portioned slices and decorated effectively.

• chicken – 0.5 kg;
• egg – 1 pc.;
• cream – 100 ml;
• flour – 3 teaspoons;
• butter – 30 g;
• nutmeg – 1 pinch;
• salt, pepper, green onions, parsley, dill.

1. Boil the chicken.
2. After cooling, place the meat in a blender container.
3. Add yolks, cream, butter, herbs and flour, grind the ingredients.
4. Season the mixture to taste, fold in the beaten egg whites and transfer to the pan.
5. Bake the chicken soufflé in the oven for 30 minutes at 180 degrees.

Chicken soufflé like in kindergarten - recipe

For those who cannot forget the kindergarten menu and want to again feel the delicate warm notes of their favorite dishes, it’s time to prepare chicken soufflé like in kindergarten, using the following proportions of ingredients and simple recommendations. The breast used in the original can be replaced with meat from the legs and thighs.

• chicken fillet – 0.5 kg;
• eggs – 2 pcs.;
• milk – 100 ml;
• flour - 3 tbsp. spoons;
• butter – 50 g;
• salt - to taste.

1. Boil the chicken breast.
2. Grind the meat in a blender, adding milk, yolks and flour.
3. Season the base to taste, top it with whipped egg whites, and place in the pan.
4. Bake chicken breast souffle as in kindergarten for 45 minutes at 180 degrees.

Dietary chicken soufflé

The chicken soufflé, the recipe for which will be presented below, will be even more healthy and dietary due to filling the chicken base with vegetables, which lighten its already light structure. Pistachios will add exquisite flavor notes to the dish, and finely chopped herbs will make it piquant and more aromatic.

• chicken fillet – 0.5 kg;
• eggs – 2 pcs.;
• zucchini – 200 g;
• broccoli – 150 g;
• onion – 1 pc.;
• milk – 200 ml;
• pistachios – 1 tbsp. spoon;
• vegetable oil – 50 ml;
• greens – 1 bunch;
• salt, pepper - to taste.

1. Chicken fillet and zucchini are chopped and chopped together with broccoli and onions using a blender.
2. Pour in milk, add herbs, seasonings, butter, yolks, pistachios and mix everything again.
3. Beat in the whites and mix into the resulting base.
4. Place the chicken mixture in a mold and prepare a dietary chicken soufflé for 30 minutes at 180 degrees.

Minced chicken soufflé in the oven

It’s even easier and faster to prepare chicken soufflé from raw minced meat. This cooking option is suitable for those who do not have the opportunity to use a blender. The taste of the delicacy will not be as delicate as in previous cases, but for those who prefer to feel the meat structure, it will be a higher priority.

• minced chicken – 0.5 kg;
• egg – 1 pc.;
• milk – 50 ml;
• sour cream – 1.5 tbsp. spoons;
• onion – 1 pc.;
• butter – 50 g;
• salt, pepper - to taste.

1. Add chopped onion to the minced chicken.
2. Mix the yolk, milk, sour cream, salt, pepper and whipped egg white into the base.
3. Place the mixture into molds or a common container and bake the minced chicken soufflé at 180 degrees for 30 minutes.

Boiled chicken soufflé

The following recipe for chicken soufflé can be used when you need to utilize leftover chicken meat from yesterday's meal or simply prepare a delicious dietary dish for the whole family. In this case, chicken is used boiled or baked in the oven until cooked and supplemented with carrots.

• boiled chicken – 0.5 kg;
• egg – 2 pcs.;
• carrots – 1 pc.;
• milk – 100 ml;
• semolina – 2 tbsp. spoons;
• butter – 50 g;
• salt, pepper, spices - to taste.

1. The meat is placed in a blender along with carrots boiled or stewed in oil.
2. Add yolks, semolina, salt, pepper, seasonings and milk, beat everything with a blender.
3. Prepare a soufflé from boiled chicken in an oiled form at 180 degrees for 30-40 minutes.

Chicken soufflé with rice

You can prepare chicken soufflé by adding boiled rice and white sauce made from milk flavored with spices and onions. This version is ideal for those who like the onion flavor, but the presence of vegetable pulp in the dish interferes with it. You can supplement the composition with herbs or nuts.

• chicken pulp – 0.5 kg;
• egg – 1 pc.;
• rice – 100 g;
• onion – 1 pc.;
• milk – 0.5 l;
• flour – 2 tbsp. spoons;
• butter – 150 g;
• laurel – 2 pcs.;
• salt, pepper, spices - to taste.

1. Boil the chicken.
2. Heat the milk to a boil with the addition of chopped onions, bay leaves and spices, leave for 15-20 minutes, filter.
3. Add 4 tbsp to the milk base. spoons of butter, flour and boil until thickened.
4. Grind the chicken in a blender, adding white sauce and yolks.
5. Stir in boiled rice and protein foam.
6. Place the mixture into molds.
7. Prepare chicken soufflé with rice at 180 degrees in the oven for 30 minutes.

Chicken soufflé with vegetables

A prepared chicken and zucchini soufflé with the addition of green peas, corn, optional bell peppers, carrots and onions will be an ideal solution for a dietary or low-calorie meal. The bright appearance of the dish and its amazing delicate taste are liked by both children and adults.

• chicken fillet – 0.5 kg;
• egg – 1 pc.;
• zucchini – 100 g;
• peas and corn – 50 g each;
• garlic – 2 cloves;
• bell pepper – 0.5 pcs.;
• cream – 100 ml;
• vegetable oil – 20 ml;
• salt, pepper - to taste.

1. Chop the chicken and place it in a blender container along with grated garlic, yolk, milk and spices.
2. Grind the mass until smooth.
3. Add cubes of zucchini, pepper, peas, corn and whipped egg white.
4. Transfer the mixture into a mold and prepare a delicious chicken soufflé for 30 minutes at 180 degrees.

Chicken liver soufflé

The following recipe will appeal to those who like nutritious liver dishes. The soft, moderately spicy taste of the resulting soufflé can be diversified by adding a little boiled carrots, sautéed in oil, or grated fresh tomato pulp, which has previously been removed from the skin.

• chicken liver – 0.5 kg;
• egg – 2 pcs.;
• semolina – 2 tbsp. spoons;
• onion – 1 pc.;
• cream – 100 ml;
• butter – 20 g;
• salt, pepper - to taste.

1. Chicken liver is ground in a blender with the addition of onions, cream and yolks.
2. Add salt, pepper, semolina to taste, stir in the egg whites, beaten with a pinch of salt until stiff.
3. Transfer the base to an oiled pan and bake the chicken liver soufflé in the oven at 180 degrees for 30 minutes.

Chicken soufflé with mushrooms and cheese

You can enrich the classic taste of the dish and make it richer by adding fried mushrooms and onions to the chicken base. You can use both champignons and oyster mushrooms, as well as more aromatic wild mushrooms, after boiling them until fully cooked and lowering them to the bottom in salted water.

• chicken fillet – 0.5 kg;
• champignons – 200 g;
• egg – 2 pcs.;
• breadcrumbs - 2 tbsp. spoons;
• onion – 1 pc.;
• cream – 200 ml;
• olive oil – 50 g;
• salt, pepper, cheese - to taste.

1. Fry finely chopped mushrooms with onions in oil.
2. Grind the chicken in a blender with the addition of cream and yolks.
3. Season the chicken mass, stir in the fried mushrooms, crackers, cheese, and egg whites whipped until thick.
4. Transfer the mass into oiled molds or one common container and place in an oven preheated to 180 degrees.
5. In 30 minutes, the chicken and mushroom soufflé will be ready.

Diet table number 5

The benefits of soufflé

This dish is a pureed mass of meat, chicken, fish, zucchini, cottage cheese and other products with egg whites. Sometimes they make rice soufflé; this dish can often be found on hospital menus. The benefit of soufflé is that it chops the meat and eliminates the need to fry the original ingredients. Thus, the patient receives a dish that, by all standards, corresponds to the basics of a healthy diet.

The ingredients that make up the soufflé have beneficial properties, animal proteins and a number of trace elements and minerals. If the patient does not currently have an exacerbation of the disease, then he can add some herbs, making the composition of the souffle even richer in the presence of vitamins.

The soufflé is also easy to prepare, has excellent taste, so it is ideal not only for patients with gastrointestinal tract diagnoses, but also for people watching their diet and lifestyle.

What not to do when dieting table number 5

In dietary nutrition, spicy, fried, smoked foods are completely excluded, sour foods and salt are limited. You should not eat all sauces: ketchup, mayonnaise, hot seasonings. Soda, alcohol, cocoa and black coffee are prohibited. Dishes should not be too hot or cold.

You cannot cook soups with meat, fish and mushroom broths. Fatty meat and fish, offal, canned food, and lard are prohibited.

All fatty dairy products are excluded. Corn, pearl barley and wheat porridges are not recommended. Fresh bread and pancakes, pancakes, and products with cream are not allowed. Chocolate and ice cream will have to be avoided, as well as sour fruits such as cranberries or citrus fruits.

Mushrooms, garlic, radishes, green onions are excluded, greens are limited.

Diet No. 5 – Chicken soufflé

I continue to publish a series of dietary recipes, perhaps they will make someone’s life easier

During a diet, you really want to eat something forbidden - sausages or something like that... on a bun in the form of a sandwich... As a way out - chicken soufflé.

To prepare the chicken soufflé, I took a chicken breast (two large and two small fillets), an egg and milk.

The breast, like any other product for pancreatitis, must first be ground using a meat grinder or food processor, salt and lightly pepper the resulting minced meat. I used a teaspoon of salt and ¼ teaspoon of a mixture of white, green, pink and black pepper, ground in a grinder.

Add one chicken egg and 150 ml of milk to the minced meat.

Beat all ingredients well with a mixer until a homogeneous, fluffy mass is obtained.

Cover the food bowl with film and put it in the refrigerator for 1 hour so that all the components “make friends” and separate.

Next you need to prepare a baking dish - I have a silicone rectangular one.

Its walls must be lubricated with vegetable oil,

and only then put the prepared chicken mass into the mold. The chicken soufflé is placed in an oven preheated to 200 degrees and baked for 30 minutes.

This soufflé can be eaten on a sandwich, but I cut still warm pieces of soufflé into my plate with vegetables and Bechamel sauce and a piece of yesterday’s Georgian Tonis shoti.

Bon appetit! Good health to everyone!

Previous dishes from the series of dietary recipes, read:

Menu for the week for diet table No. 5

Breakfast : oatmeal with water (can be diluted by half with milk), cottage cheese, a piece of yesterday's bread

Second breakfast: pear or apple

Lunch: cereal soup (for example, rice), steamed fish cutlets, steamed vegetables, compote, biscuits

Afternoon snack: sour milk and bread

Dinner: vinaigrette, egg white omelette, tea

Before bed: low-fat yogurt

Breakfast : steamed cottage cheese and rice pudding, coffee with milk

Second breakfast: salad of fruits or vegetables, seasoned with sour cream

Lunch : cereal soup, boiled lean meat, boiled vegetable salad, compote, bread

Afternoon : biscuit, tea

Dinner : lean steamed fish, baked vegetables, tea, marshmallows

Before bed : low-fat kefir

Breakfast : rice porridge with fruit, milk

Second breakfast: biscuit with tea

Lunch : vegetable soup, steamed chicken cutlets, boiled beets, tea, crackers

Afternoon snack : baked apples, cottage cheese

Dinner : rice casserole, sour milk

Before bed : banana

Breakfast : oatmeal, fruit, coffee with milk

Second breakfast : egg white omelette, fruit or vegetable juice

Lunch: soup - pureed vegetables, beef stew, tea

Afternoon snack : lazy dumplings, compote

Dinner : milk noodle soup, biscuit, tea

Before bed : acidophilus

Breakfast: rice pudding or cottage cheese, tea

Second breakfast: vegetable salad

Lunch : cereal soup, fish dish, vegetable puree, biscuits, tea

Afternoon snack: a glass of tomato juice

Dinner: steamed cabbage rolls, herbal tea

Before bed: banana

Breakfast: semolina soufflé, milk, apple

Second breakfast : crackers, coffee with milk

Lunch: soup - pureed vegetables, buckwheat porridge, steamed meat balls, carrot salad, compote

Afternoon snack : jelly, marshmallow

Dinner : rice and pumpkin casserole, rosehip broth

Before bed : low-fat yogurt

Breakfast: buckwheat porridge with water, rosehip decoction, biscuit

Second breakfast: cottage cheese, dried fruits

Lunch: borscht, stewed fish with vegetables, bread, tea

Afternoon snack: vegetable casserole

Dinner : boiled veal tongue, rice, herbal tea

Before bed : low-fat kefir

Table No. 5 is a therapeutic food developed by the founder of diet therapy, Pevzner. The diet creates favorable conditions for the recovery of the body and will help avoid exacerbations of diseases. Typically, diet table No. 5 is prescribed for cholecystitis, hepatitis and cholelithiasis.

The diet is long-term and can be used for several months and even years. It underlies proper and rational nutrition, beneficial to every person.

In addition to the therapeutic effect, this diet is the most gentle way to lose weight, as it is balanced in the ratio of substances and does not cause stress in the body. The extra pounds go away quite slowly, but the general condition of the body improves and then the weight does not return, as happens with extreme weight loss.

First and second courses

Potato soup with chicken

To prepare the soup you will need potatoes (3 tubers), chicken breast (200 g), carrots, onions and salt.

The chicken needs to be cut into strips and boiled. At this time, raw potatoes, carrots and onions are cut into cubes. Place the chopped vegetables in a separate pan, add cold water and cook until tender. Then transfer the boiled chicken breast into the same bowl and use a blender to grind the entire mass to a puree. Then add salt, bring to a boil and turn off.

To diversify the dish, you can add zucchini, broccoli, cauliflower, and rice.

In order for pilaf to comply with the principles of dietary table No. 5, it must be prepared using a special technology.

Products needed to prepare the dish: rice (700 g), stripped beef (half a kilo), four carrots and onions. Add salt to taste.

It is necessary to prepare the beef in advance, for which it is boiled. The water must be changed at least once during cooking. If a person cannot eat beef, then it can be replaced with chicken.

After the meat becomes soft, it is cut and placed in a cauldron. Chopped carrots and onions are also added there. Then pour in a small amount of water and simmer over low heat. When the water has evaporated, add salt to the mixture of meat and vegetables and add rice to it. The cereal must first be washed thoroughly. Rice is poured with water so that its border is 1.5 fingers above the level of the cereal. Cover the dish with a lid and simmer the dish over low heat. There is no need to stir the pilaf during cooking. If there is not enough water to cook the rice, you can add a little more from the hot kettle. At the end of cooking, the pilaf is stirred and left to infuse.

Cauliflower soufflé

To prepare the dish you will need the following set of products: cauliflower (600 g), semolina (30 g), salt, one egg, butter (10 g), milk (70 g).

The cabbage is boiled and ground, while the semolina is soaked in milk (for about half an hour). The egg yolk is beaten into the cauliflower, then butter, swollen semolina and whipped egg whites are mixed in. The soufflé is placed in molds and baked in the oven for no more than 10 minutes. Before serving, the dish can be decorated with croutons.

Chicken meatball soup

To prepare the soup you will need pearl barley (30 g), potatoes, carrots, sour cream and lettuce. For meatballs, you need to buy minced chicken, or make it yourself by grinding a chicken breast in a meat grinder.

Pearl barley is cooked separately from vegetables. Finely chop the carrots and lettuce leaves, add water and put on the fire. After half an hour, raw potatoes, prepared pearl barley, and formed meatballs are added to them. The soup is brought to a boil, after which it is added some salt, cooked for another 10-15 minutes, covered with a lid and allowed to brew. Before serving, the soup is decorated with parsley and sour cream is added to it.

Beef balls with zucchini

To prepare the dish you will need lean ground beef, ghee, cheese, sour cream, and zucchini.

You need to form the minced meat into meatballs, which are placed on a baking sheet greased with butter and baked in the oven for at least 30 minutes. At this time, the zucchini is cut into slices, pitted and boiled in water with added salt. Then take a clean mold, put boiled zucchini on it, place a beef meatball in the middle, sprinkle with cheese and pour over sour cream. The form is sent to the oven for another 15 minutes.

Hake with vegetables

To prepare the dish you will need hake fillet (2 pieces), zucchini, carrots, half an onion, butter (20 g), salt.

Carrots and onions are cut into cubes, zucchini is grated on a coarse grater. Place a layer of onion on a baking sheet, cover it with fish fillet, then add a layer of carrots, zucchini and salt. Bake the dish for 40 minutes at a temperature of 150 °C.

Pumpkin casserole with vermicelli

To prepare the casserole, you will need as much grated fresh pumpkin as fits in one glass, 200 g of vermicelli, one egg, 0.5 cups of milk, two tablespoons of sugar and a tablespoon of butter.

Salt the grated pumpkin, add sugar and simmer until it becomes soft. The noodles are cooked separately, until half cooked. Then milk and butter are added to the noodles and left to infuse for half an hour. After this time, mix the pumpkin and noodles, beat an egg into the resulting mixture, put it in a heat-resistant form and put it in the oven for 20 minutes. Before serving, allow the casserole to cool, pour sour cream over it and serve.

Diet table number 5

Recipes for original soufflés

For pancreatitis, soufflé recipes contain other ingredients besides meat. You need to be attentive to them. Each component must be combined with approved products for pancreatitis. So, for example, spices and seasonings that improve the taste of a dish are dangerous in case of illness because they cause increased secretory activity of the pancreas.

When the disease is in remission, then maybe this issue will go away, but it will be much more offensive if these spices affect the rest of the organ. Or in recipes for pancreatitis, how to prepare a dietary meat soufflé, white cabbage is listed in the ingredients. But it is precisely this that is on the list of unauthorized products.

It can be replaced with another type of cabbage, which is allowed. But this is another reminder that not all recipes should be used thoughtlessly. Still, the dish will diversify the table of a sick person even without any special additives.

There are some tricks to making soufflé. This applies to eggs. Every housewife knows how to separate the yolk from the white. The dishes in which the whites and whisk are sent must be perfectly dry. Protein cannot be beaten. Having received the foam that is in the vessel, it must be immediately introduced into the main mixture. Knead the egg whites around the bowl with a fork. At the same time, the vessel rotates slightly in the opposite direction. The airiness of the dish depends on this secret of introducing proteins.

It is correct to take as a basis the soufflé recipes of table No. 5, and not any on Internet sites. Having gotten the hang of these recipes, you can then experiment on your own, using additives in the mixture from approved products. A patient using dietary dishes will tell himself what he liked more and what he liked less. There is no barrier to creativity when preparing a dish.

One of Povzner’s recipes for his diet No. 5 is chicken soufflé, consisting of the following ingredients:

• chicken meat 106g;
• half an egg;
• butter 5g;
• low-fat milk 30 mg;
• 1st grade wheat flour 4g;
• butter 4g.

The caloric value of the dish is 386.4. The recipe itself:

• Grind the boiled chicken well, either grind it twice through a meat grinder, or use a blender;
• add milk and yolk to the mixture;
• beat the whites into a thick foam;
• Gently fold the whites into the mixture;
• Grease the molds with oil and add the prepared mixture;
• steam;
• Serve the soufflé with garnish and butter.

This is a classic of the genre - always tasty and safe. The fish soufflé is no less original and appetizing. It is prepared from lean fish varieties. Since fish are taken from bones, it is better to use marine specimens. Pike-perch and perch are especially good.

Now you can consider the ingredients of the best original soufflé recipes for pancreatic diseases. The cooking method is the same and described above.

Method 1. Soufflé with beef cottage cheese

• boiled veal or beef 150g;
• low percentage cottage cheese 75g;
• 1 chicken or 2 quail eggs;
• a little oil to lubricate the vessel in which the dish is prepared;
• low fat milk 30 ml;
• a piece of white bread soaked in milk;
• a little herbs and hard cheese to decorate the dish on top;
• a little salt.

Wash the meat, cut it into pieces, cut off all the tendons and membranes. Cook the meat until tender in slightly salted water. Cool the finished meat and pass through a meat grinder. We also pass the cottage cheese with the meat through a meat grinder or grind it in a blender, mix it with the meat and puree it all together with a blender again. Add the yolk and butter to the mixture and beat everything again. Separately, beat the egg whites and add them to the mixture, stirring gently with a spoon. Season the mixture to taste with salt and pepper. We make small balls and prepare the beef soufflé in a double boiler.

What not to do when dieting table number 5

In dietary nutrition, spicy, fried, smoked foods are completely excluded, sour foods and salt are limited. You should not eat all sauces: ketchup, mayonnaise, hot seasonings. Soda, alcohol, cocoa and black coffee are prohibited. Dishes should not be too hot or cold.

You cannot cook soups with meat, fish and mushroom broths. Fatty meat and fish, offal, canned food, and lard are prohibited.

All fatty dairy products are excluded. Corn, pearl barley and wheat porridges are not recommended. Fresh bread and pancakes, pancakes, and products with cream are not allowed. Chocolate and ice cream will have to be avoided, as well as sour fruits such as cranberries or citrus fruits.

Mushrooms, garlic, radishes, green onions are excluded, greens are limited.

Soufflé recipe for diet

• After cooking you will receive 1 serving
• Cooking time: 15 minutes

Medical nutrition is an important factor in maintaining health.

Soufflé recipes

• 1. beef; beef with rice;
• 2. chicken;
• 3. fish soufflé.

- from beef

Ingredients

Beef (cutlet meat) 150 g egg ½ pcs. milk 3.2% 50 g wheat flour 1 grade 5 g unsalted butter 5 g salt 1 g

Cooking

1. Trim the meat from fat, fascia and tendons.
2. Boil the meat.
3. Grind in a meat grinder with a fine grid and rub through a sieve.
4. Cook a thick milk sauce (recipe below!).
5. Add salt, sauce, egg yolk, half the amount of butter.
6. Beat the whites and add to the meat mixture, stirring from bottom to top.
7. Grease the mold with oil and lay out the meat mixture.
8. Steam for 30-40 minutes.

Depending on the characteristics of the diet, you can serve

• with mashed potatoes;
• with carrot, beet puree,
• with boiled vegetables,
• viscous porridges,
• pasta
• - or without a side dish.

Yield 130 g

267.5 kcal proteins 25.4 g fats 15.1 g carbohydrates 6.0 g

Diets: 1a, 1b, 1, 2, 3, 4, 4b, 4c, 5a, 5p, 5, 6, 9, 11, 13, 14, 15; 7, 8, 10a, 10c, 10 – without salt

1a. - beef with rice

Ingredients

Beef (cutlet meat) 150 g rice 5 g egg ½ pcs. milk 3.2% 50 g wheat flour 1 grade 5 g unsalted butter 5 g salt 1 g

Cooking

The preparation of the meat mass differs from the previous recipe! – No sauce is used!

• - cook viscous rice porridge;
• - add to the meat mixture along with the yolks.

1. Next, follow the recipe.
2. Serve the soufé with melted butter.

Yield 150 g

267.2 kcal proteins 25.2 g fats 15.1 g carbohydrates 6.2 g

Diets: 1a, 1b, 1, 2, 3, 4b, 4c, 5a, 5p, 5, 6, 9, 11, 13, 14, 15; 7, 8, 10a, 10c, 10 - without salt

Beef soufflé recipe

- from chicken

Ingredients

Chicken meat 190 g egg ½ pcs. milk 3.2% 50 g wheat flour 1 grade 5 g unsalted butter 5 g salt 1 g

Cooking

1. Prepared in the same way as beef soufflé.

Yield 100 g

192.3 kcal proteins 14.8 g fats 11.9 g carbohydrates 6.0 g

Diets: 1a, 1b, 1, 2, 3, 4b, 4c, 5a, 5p, 5, 6, 9, 11, 13, 14, 15; 7, 8, 10a, 10c, 10 - without salt

- fish

Ingredients

Uncut pollock 152 g egg ½ pcs. milk 3.2% 100 g wheat flour 1 grade 5 g unsalted butter 10 g salt 2 g

Cooking

1. Boil fish fillet without bones and skin until tender.
2. Pass through a meat grinder twice.
3. Prepare a milk sauce from milk, flour, yolk and mix with minced fish.
4. Beat.
5. Beat the egg whites and carefully mix with the fish mixture.
6. Grease the mold with oil.
7. Pour the mixture into a mold and steam for 20-30 minutes.
8. Serve with a piece of butter.

Yield 150 g

234.9 kcal proteins 20.2 g fats 13.9 g carbohydrates 8.5 g

Diets: 1a, 1b, 1, 2, 3, 4b, 4c, 5a, 5p, 5, 6, 9, 11, 13, 14, 15; 7, 8, 10a, 10c, 10 - without salt

Milk sauce Nr. 3 (for baking vegetables, meat, fish)

Ingredients

Milk 3.2% 75 g unsalted butter 10 g wheat flour 1 grade 8 g

Cooking

1. Heat the milk.
2. Sauté flour in oil.
3. Dilute the sautéed flour with hot milk.
4. Cook for 5-7 minutes at low boil.
5. Strain.

Yield 75 g

135.9 kcal proteins 3.0 g fats 9.7 g carbohydrates 9.4 g

Lenten recipes. How to make sauce - without eggs, milk and gluten

Recipes for vegetable soufflé and cottage cheese will be in the next article!

• — carrot soufflé; potato; from zucchini;
• - soufflé with cottage cheese.

9

The nutritional value:

• Calories: see each recipe!
• Fats: see each recipe!
• Carbohydrates: see each recipe!

Bon appetit!

Source: https://pitanie-pri.ru/recepty/sufle-recept-dlya-diety.html