Here are some recipe ideas for your VSG puree stage!
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Ricotta Bake (3.5g protein per oz)
15 oz Ricotta
1/2 c parm cheese
1 egg
1/2 c marinara
1/2 c fat free mozzerlla (for top)
1 tsp salt & pepper
1 tsp onion & garlic powder
1 tsp basil
1 tsp oregano

Spinach & Artichoke (1g protein per oz)
Org recipe:    • Spinach Artichoke Bake, pureed recipe...  
4 oz lowfat cream cheese
5 oz 0% plain greek yogurt
12 oz strained artichokes & blended
1 pack frozen spinach blended
season to taste (Salt, pepper, garlic powder)
1/2 c fat free mozzerlla (for top)

Buffalo Chicken Bake (3.5g protein per oz)
4 oz lowfat cream cheese
1/2 c fat free cheddar cheese
1 12oz can chicken, drained & blended
3 tbsp walden farms ranch
4 tbsp buffalo sauce
extra cheddar cheese for top

Stats:
Height: 5'5"
HW: 310+
SW: 306
CW: 283
GW: 180