Crohn’s Diet Food at its Best

spaghetti casseroleAfter my earlier lamentations over being on a liquid diet, then restricted to what I call a Crohn’s diet (low residue, low fiber), I figured I’d let you know that being on a Crohn’s diet isn’t really that bad. No, I can’t have much in the line of Tex-Mex or fried foods, can’t have steak or barbeque, and the bulk of my favorite veggies are off limits, as are my favorite raw fruits, but still, it’s not a bad diet. I can live on it if I have to (and apparently I do, at least until I can get on the Humera), and so far MSB hasn’t complained about it.

Take this menu for example. Italian food, Irish style:

Spaghetti Casserole

a pound and a half of meat (I use a pound of hamburger and half a pound of bulk sausage)
1 medium onion, chopped
green pepper, chopped (and to taste. I usually use only a half, but other folks like those peppers more than I do and may want a whole one)
2-3 crushed cloves of garlic
3 zucchini, shredded
jar of Traditional Prego Sauce (or sauce of choice)
1 tsp or so of sugar
shell noodles–or rotini, or any small noodle that’ll hold the sauce
Mozzarella cheese

Brown and drain meat. Put veggies in and cook till the onions are tender. Add Prego and sugar. Mix together and heat through. Mix with cooked noodles and pour into a dish. Top with cheese. Throw into a 350 oven till the cheese melts and browns a bit.

Eggplant Parmigiana

1 eggplant, peeled and cut into 1/2-inch slices
salt and pepper
1 beaten egg
Italian-seasoned breadcrumbs
jar of Traditional Prego Spaghetti Sauce (or sauce of choice)
Mozzarella cheese

Preheat oven to 350. Season eggplant with salt and pepper, then dip into egg and breadcrumbs. Place in a shallow dish in a single layer and bake for 20 minutes until brown, then flip over and bake for another 20 minutes. Pour 1/3-1/2 of the sauce in a lasagne dish, put the eggplant on top, then cover with the remaining sauce. Top with cheese, and bake for 20-30 minutes until the cheese is bubbly and nicely browned.

Served with an iceberg salad and your favorite garlic bread, and it’s an awesome meal.


For those who are keeping up with me, I had a freaky development recently (which I won’t describe in deference to the weak-stomached). I won’t know what it means until tomorrow, but I think I’m going to be all right. Last week, I made my first trip to the doctor by myself–driving an hour away and back. Longest trip I’ve made alone since going to the conference in Lake Charles, Louisiana, last November. As I’ve been saying since roughly mid-February, other than tiring easily, I feel fine. I just wish my body would catch up with me.

Thanks to all who pray for me. You don’t know how much I appreciate it.

Peppermint hugs and candy cane kisses!


About Linda W. Yezak

Author/Freelance Editor/Speaker (writing and editing topics).
This entry was posted in Cooking and Recipes, Personal and tagged , , , , , , , , . Bookmark the permalink.

4 Responses to Crohn’s Diet Food at its Best

  1. Mmm, I love me some spaghetti casserole!


  2. Those sound wonderful! Thanks for sharing! Also glad to hear you are improving.


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