Bulking Up with Calories and Proteins


Give this info to your mom or whoever cooks for you!

How to Increase Calories

  • Butter and Margarine

    • Add to soups, mashed and baked potatoes, hot cereals, grits, rice, noodles, and cooked vegetables.
    • Stir into cream soups, sauces, and gravies.
    • Combine with herbs and seasonings and spread on cooked meats, hamburgers, fish, and egg dishes.
  • Whipped Cream

    • Use sweetened on hot chocolate, desserts, gelatin, puddings, fruits, pancakes, and waffles.
    • Fold unsweetened into mashed potatoes or vegetable purees.
  • Milk and Cream

    • Use in cream soups, sauces, egg dishes, batters, puddings, and custards.
    • Put on hot or cold cereal.
    • Mix with noodles, pasta, rice, and mashed potatoes.
    • Pour on chicken and fish while baking.
    • Use as a binder in hamburgers and meatloaf.
    • Use whole milk instead of low-fat.
    • Use cream instead of milk in recipes.
    • Make hot chocolate with cream and add marshmallows.
  • Cheese

    • Melt on top of casseroles, potatoes, and vegetables.
    • Add to omelets.
    • Add to sandwiches.
  • Cream Cheese

    • Spread on breads, muffins, fruit slices, and crackers.
    • Add to vegetables.
    • Roll into balls and coat with chopped nuts, wheat germ, or granola.
  • Sour Cream

    • Add to cream soups, baked potatoes, macaroni and cheese, vegetables, sauces, salad dressings, stews, baked meat, and fish.
    • Use as a topping for cakes, fruit, gelatin desserts, breads, and muffins.
    • Use as a dip for fresh fruits and vegetables.
    • For a good dessert, scoop it on fresh fruit, add brown sugar, and refrigerate until cold before eating.S
  • Salad Dressings and Mayonnaise

    • Use with sandwiches.
    • Combine with meat, fish, and egg or vegetable salads.
  • Honey, Jam, and Sugar

    • Add to bread, cereal, milk drinks, and fruit and yogurt desserts.
    • Use as a glaze for meats, such as chicken.
  • Granola

    • Use in cookie, muffin, and bread batters.
    • Sprinkle on vegetables, yogurt, ice cream, pudding, custard, and fruit.
    • Layer with fruits and bake.
    • Mix with dry fruits and nuts for a snack.
  • Dried Fruits (raisins, prunes, apricots, dates, figs)

    • Try cooking dried fruits; serve for breakfast or as a dessert or snack.
    • Add to muffins, cookies, breads, cakes, rice and grain dishes, cereals, puddings, and stuffings.
    • Bake in pies and turnovers.
    • Combine with cooked vegetables, such as carrots, sweet potatoes, yams, and acorn and butternut squash.
    • Combine with nuts or granola for snacks.
  • Eggs

    • Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats.
    • Make a rich custard with eggs, milk, and sugar.
    • Add extra hard-cooked yolks to deviled-egg filling and sandwich spread.
    • Beat eggs into mashed potatoes, vegetable purees, and sauces. (Be sure to keep cooking these dishes after adding the eggs because raw eggs may contain harmful bacteria.
    • Add extra eggs or egg whites to custards, puddings, quiches, scrambled eggs, omelets, and to pancake and French toast batter before cooking.
    • Avoid raw eggs, which may contain harmful bacteria, because your treatment may make you susceptible to infection. Make sure all eggs you eat are well cooked or baked; avoid eggs that are undercooked.
  • Food Preparation

    • If tolerated, sauté and fry foods when possible, because these methods add more calories than do baking or broiling.
    • Add sauces or gravies.

How to Increase Protein

  • Hard or Semi-soft Cheese

    • Melt on sandwiches, bread, muffins, tortillas, hamburgers, hot dogs, other meats or fish, vegetables, eggs, desserts, or pies.
    • Grate and add to soups, sauces, casseroles, vegetable dishes, mashed potatoes, rice, noodles, or meatloaf.
  • Cottage Cheese or Ricotta Cheese

    • Mix with or use to stuff fruits and vegetables.
    • Add to casseroles, spaghetti, noodles, and egg dishes, such as omelets, scrambled eggs, and soufflés.
    • Use in gelatin, pudding-type desserts, cheesecake, and pancake batter.
    • Use to stuff crepes and pasta shells or manicotti.
  • Milk

    • Use milk instead of water in beverages and in cooking when possible.
    • Use in preparing hot cereal, soups, cocoa, and pudding.
    • Add cream sauces to vegetables and other dishes.
  • Nonfat Instant Dry Milk

    • Add to regular milk and milk drinks, such as and milkshakes.
    • Use in casseroles, meatloaf, breads, muffins, sauces, cream soups, mashed potatoes, puddings and custards, and milk-based desserts.
  • Commercial Products

    • Use “instant breakfast” powder in milk drinks and desserts.
    • Mix with ice cream, milk, and fruit or flavorings for a high-protein milkshake.
  • Ice Cream, Yogurt, and Frozen Yogurt

    • Add to carbonated beverages, such as ginger ale or cola.
    • Add to milk drinks, such as milkshakes.
    • Add to cereal, fruit, gelatin desserts, and pies; blend or whip with soft or cooked fruits.
    • Sandwich ice cream or frozen yogurt between cake slices, cookies, or graham crackers.
    • Make breakfast drinks with fruit and bananas.
  • Eggs

    • Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats.
    • Add extra eggs or egg whites to quiches and to pancake and French toast batter.
    • Add extra egg whites to scrambled eggs and omelets.
    • Make a rich custard with eggs, high-protein milk, and sugar.
    • Add extra hard-cooked yolks to deviled-egg filling and sandwich spreads.
    • Avoid raw eggs, which may contain harmful bacteria, because your treatment may make you susceptible to infection. Make sure all eggs you eat are well cooked or baked; avoid eggs that are undercooked.
  • Nuts, Seeds, and Wheat Germ

    • Add to casseroles, breads, muffins, pancakes, cookies, and waffles.
    • Sprinkle on fruit, cereal, ice cream, yogurt, vegetables, salads, and toast as a crunchy topping; use in place of bread crumbs.
    • Blend with parsley or spinach, herbs, and cream for a noodle, pasta, or vegetable sauce.
    • Roll banana in chopped nuts.
  • Peanut Butter

    • Spread on sandwiches, toast, muffins, crackers, waffles, pancakes, and fruit slices.
    • Use as a dip for raw vegetables, such as carrots, cauliflower, and celery.
    • Blend with milk drinks and beverages.
    • Swirl through soft ice cream and yogurt.
  • Meat and Fish

    • Add chopped, cooked meat or fish to vegetables, salads, casseroles, soups, sauces, and biscuit dough.
    • Use in omelets, soufflés, quiches, sandwich fillings, and chicken and turkey stuffings.
    • Wrap in pie crust or biscuit dough as turnovers.
    • Add to stuffed baked potatoes.
  • Beans/Legumes

    • Cook and use peas, legumes, beans, and tofu in soups or add to casseroles, pastas, and grain dishes that also contain cheese or meat. Mash cooked beans with cheese and milk.

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