Braces Friendly Soothing Recipes
We know how those teeth can get a little sore after orthodontic adjustments, so here are some soothing recipes that we hope you and/or your child will enjoy.
- Appetizers:
- Dinner:
- Desserts:
Thanks to “Straight Status” for some of the contributed recipes
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Easy on Your Teeth Deviled Eggs
6 hard-boiled eggs
2 tbsp butter, melted
1 tsp lemon juice
1 tbsp prepared mustard
1/8 tsp dill weed
dash Worcestershire sauce
dash hot sauce
¼ cup mayonnaise
1/8 tsp salt
1/8 tsp pepper
paprika
Peel the eggs after they have cooled and cut into halves lengthwise. Carefully remove the yolk, place in a small bowl, and mash with fork. Add the remaining ingredients except the paprika. Mix well until smooth and creamy. Refill the egg halves with this mixture and sprinkle with paprika.
Soothing Santa Fe Chicken Chowder
2 tbsp butter
1 med onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 tsp ground cumin
¼ tsp cayenne pepper
½ tsp coriander
½ tsp salt
2 cups very finely chopped chicken breast
1 pint half & half
1 can (15 oz) creamed sweet corn
1 can (10 oz) diced tomatoes and green chilies
1 ½ cup finely grated sharp cheddar cheese
In a dutch oven over medium high heat, melt the butter and saute the onion and garlic. Add the chicken broth, cumin, cayenne, coriander, salt and chicken. Stir, and over high heat, bring to a boil. Reduce heat and simmer, covered, for 10-15 minutes. Add the half and half, corn, tomatoes, and green chilies. Stir and increase the heat to medium. Gradually stir in the cheese until melted.
Serves 4-6.
Painless Pasta with Roasted Red Sweet Pepper Cream Sauce
2-8 oz containers soft style cream cheese
1 cup half and half
2 green onions, very thinly sliced
3 tbsp onion, very finely chopped
½ tsp basil
½ tsp garlic powder
¼ tsp pepper
¼ tsp salt
2-7 oz jars roasted red sweet peppers, drained and finely chopped
12 oz angel hair pasta, cooked
½ cup parmesan cheese, finely grated
In a medium sized sauce pan over medium heat, melt the cream cheese, stirring often. Add the half and half. Stir in the green onions, onion, basil, garlic, salt, pepper and the red peppers. Continue to stir until the sauce is creamy and smooth and heated through. Pour over pasta and toss to coat. Sprinkle the parmesan cheese on top.
Serves 4-6.
Special Smiley Mashed Potatoes
1 package (22 oz) frozen mashed potatoes
1 tbsp butter or margerine
2 ½ cups milk
½ pound ground beef, cooked, finely crumbled, and drained
1 package taco seasoning mix
1 tbsp sun dried tomatoes or ¼ cup finely diced fresh tomatoes with skins removed
2 oz diced black olives
½ cup sour cream
½ cup grated cheddar cheese
In large microwaveable bowl, combine the potatoes, butter and milk. Microwave on high for 8 minutes. Remove bowl from microwave oven and stir the mixture well. Stir in the last 6 ingredients, return bowl to the microwave and cook 7 minutes on high. Stir well with fork to fluff.
Metal Mouth Meatballs
1 lb ground beef
½ cup Italian seasoned bread crumbs
¼ cup milk
½ tsp garlic powder
½ tsp salt
½ tsp pepper
½ tsp Worcestershire sauce
1 tsp minced onion
1 tbsp very finely chopped green pepper
1 egg, beaten
¼ tsp dried oregano
Combine all ingredients and mix thoroughly with hands. Form or roll into 24 equal-sized balls. Place in a well-greased 9″x13″x2″ casserole dish and bake at 400 degrees for 25-30 minutes. Service with a smooth spaghetti sauce over soft Dante angel hair pasta.
Bucky Beef Enchiladas
1 lb ground beef
1 medium onion, chopped
1 clove garlic, minced
10 flour tortillas, cut into small bite-size pieces
2 cups cheddar cheese, grated
1 can (4 oz) green chilies, chopped
1 can (4.5 oz) black olives, chopped
1 can (10 ¾ oz) cream of chicken soup
1 can (10 oz) diced tomatoes and green chilies
½ cup water
In a skillet, cook the ground beef, onion and garlic. Drain and run through a food processor or blender. In a greased 9″x13″x2″ casserole dish, layer ½ the mixture, tortillas, cheese, green chilies, and black olives. Repeat. In a medium-sized bowl, combine the soup, diced tomatoes, green chilies, and water. Mix thoroughly and pour over the top of the layered ingredients. In a preheated oven, bake covered at 350 degrees for 1 hour.
Serves 6-8.
Wired White Pizza
1 tube (10 oz) refrigerated pizza dough
1 container (10 oz) refrigerated alfredo sauce
½ cup onions, finely chopped
7-8 slices bacon, crisply fried and finely crumbled
1 jar (2.5 oz) sliced mushrooms, drained
1 cup cooked chicken breast, chopped
7 oz hickory smoked gouda cheese, grated
Using a pizza baking sheet, follow the manufacturer’s directions for handling and shaping the dough. Pre-bake the dough prior to the layering of the ingredients for 5-6 minutes at 425 degrees or until lightly golden brown. Evenly spread the alfredo sauce over the pre-baked dough and layer the remaining ingredients in the order given. Transfer the pizza to a preheated oven and bake at 425 degrees for 10-12 minutes.
Chew-less Chili Chicken
2 cups cooked chicken breast, finely chopped
1 can (10 ¾ oz) cream of chicken soup
¾ cup chicken broth
1 can (4 oz) chopped green chilies
1 jar (2 oz) diced pimentos
8 flour tortillas, 7″ diameter, cut into small pieces
2 ½ cups cheddar cheese
In a large bowl, combine all the ingredients and mix thoroughly. Reserve 1 cup of the cheese for sprinkling on top. Pour into a greased 9″x 12″ x2″ casserole dish and bake at 350 degrees for 20 minutes or until hot and bubbly.
Serves 4-6.
Braces Friendly Banana Cream Cake
1 ½ cups granulated sugar
1 stick butter, softened
2 eggs
¾ cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp vanilla extract
¾ cup milk
2 cups bananas, thinly sliced
Grease a 9″ x 12″ x 2″ baking pan and lightly dust with flour. In a large mixing bowl, cream the butter and sugar. Beat in the eggs on at a time. Beat in the sour cream. Add the flour, baking powder, baking soda, and salt, mixing well. Beat in the vanilla, milk, and bananas. Pour into the prepared baking pan. Bake in a preheated oven at 350 degrees for 45 minutes. Top with whip cream or drizzle with a chocolate topping of your choice.
Crossbite Carrot Cake
2 cups granulated sugar
2 sticks butter, softened
4 eggs
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp salt
1 can crushed pineapple in a heavy syrup, well-drained
2 tsp vanilla extract
2 cups carrots, very finely grated.
Grease and lightly dust a 9″x12″x2″ baking pan with flour. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Gradually add the flour, baking powder, baking soda, cinnamon, ginger, and salt, mixing well. Beat in the pineapple, vanilla extract, and carrots. Pour into the baking pan and bake in the preheated oven at 350 degrees for one hour. Allow to cool completely frosting.
Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
1 stick butter, softened
2 tsp lemon juice
1 tsp vanilla extract
1 ½ cups powdered sugar (confectioners sugar)
In large bowl, combine the cream cheese and butter, beating until smooth. Beat in the lemon juice and vanilla. Gradually beat in the sugar and continue beating until light and fluffy. Spread evenly over the cake. Refrigerate.
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