my favorite type of mush to eat after a few weeks post-op was what I call faux lasagna. It's basically just some ricotta cheese covered with some spaghetti sauce and a little bit of parmesan/ mozarella sprinkled on top with garlic salt. It may not sound gourmet but after 2 weeks of pudding and jello, it's the best thing you've ever tasted in your life.

I started roasting veggies (on a cookie sheet in the oven for aboutr 30 minutes at 400*) and threw those into some chicken stock with some boiled chicken...and pureed it all up in the blender, when I got the ok from the doctor to do so. Tasted lke Heaven to me, but look like a brown mess, to be honest. LOL

Here's a few things that worked for me...

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

~Michelle

I also loved "lasagna'. Like Heather (I think) i used ricotta cheese, But I had made some small (mini loaf pan size) lasagna for my husband before surgery so I spooned off some of the sauce, including some sausage, put it over the ricotta and nuked it. Was it ever good. I'm still blending Campbell's lentil soup. At nine weeks out I am reaching my limit on bland. I also found I hated pudding, don't over buy on anything. Who knows if you'll like it next week, or even tomorrow.

Lin

I skipped that step, I know I wasn't suppose to but I just couldnt eat it, it looked too gross, so I ate really soft foods and chewed like crazy lol.

I lived on fat free refired beans with some cheddar melted and mixed in. I sometimes also used just the "juice" from the salsa for a little kick.
I also did the ricotta and sauce.
If you can tolerate mashed poatatos (I could not) you can use fat free chicken broth with instant mashed instead of butter and milk. Throw on a little fat free gravy too.