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Preparing Yourself For Treatment

High-Calorie, High-Protein Shake and Drink Recipes

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© American Cancer Society 2010

If you need more calories or have trouble swallowing, you might try the following recipes. They might not be right for everyone. If you want to increase calories but not fat, try using reduced-fat dairy products.

For the recipes below, follow these basic instructions:

Place all ingredients in a blender container or prepare in a large container with a hand-held blender.
Cover and blend on high speed until well mixed.
Chill drinks before serving.
Store unused drinks in the refrigerator or freezer.
Add 1 to 2 tablespoons of powdered milk to each recipe to increase protein.

Note: If you cannot tolerate milk or milk products or if you have diabetes, ask your nurse or dietitian for other recipe ideas.

Fortified milk
Drink or use in cooking to add protein

1 quart whole or low-fat milk and 1 cup powdered non-fat dry milk

Blend and chill at least 6 hours. Can also be made with buttermilk or dry buttermilk.

(211 calories and 14 grams of protein per cup)

Sherbet shake

A refreshing shake

1 cup sherbet
1/2 cup whole milk or low-fat milk 
1/2 teaspoon vanilla extract

(422 calories and 6 grams of protein per serving)

Cottage cheese smoothie

A thick, protein-packed drink

1/3 cup cottage cheese 
1/2 cup vanilla ice cream
1/4 cup prepared fruit flavored gelatin

(310 calories and 11 grams of protein per serving)

Classic instant breakfast milkshake

A protein-packed favorite

1/2 cup whole milk
1 envelope instant breakfast mix
1 cup vanilla ice cream (add flavorings or different flavor ice creams forvariety)

(474 calories and 20 grams of protein per serving)

Peach yogurt frost

A frosty, tangy drink

1 envelope vanilla instant breakfast mix
1 cup whole milk
1/2 cup peach yogurt
6 to 10 crushed ice cubes

(400 calories and 19 grams of protein per serving)

Chocolate cocoa drink

A cool, creamy chocolate drink

1 ' cup vanilla ice cream
1/2 cup whole milk
1 package of hot chocolate mix 
2 teaspoons sugar

(600 calories and 24 grams of protein per serving)


Winter soup

2 tablespoons canola oil
1 medium onion, chopped
2 (14 '-oz) cans fat-free chicken broth, or same amount of homemade broth
3/4 cup tomato sauce
1/2 cup macaroni, uncooked
1 (15-oz) can white beans (cannelloni or Great Northern beans), drained
Pepper to taste

Heat oil in a large soup pot over medium low heat. Add onion and cook for3 minutes. Add broth and tomato sauce, bring to a boil, then stir in macaroni. Reduce heat, cover and simmer for 10 minutes. Add pepper to taste, then stir in white beans. Heat mixture thoroughly. Serve in soup bowls with croutons, cornbread, crackers, or a sprinkle of Parmesan cheese. Makes 4 to 6 servings.

Approximate nutrients per serving: 295 calories, 8 grams of fat

Turkey vegetable soup

1 teaspoon canola oil
1 lb 93%-lean ground turkey
1 cup onion, diced
1 large clove garlic, minced
2 cups water
1 ' cups potato, peeled and diced
1/2 cup carrots, peeled and chopped
2 (15-oz) cans tomatoes (no salt added)
1 (10-oz) package frozen mixed vegetables
1 teaspoon chili powder
1/2 teaspoon each oregano and marjoram

In a large pot over low heat, sauté the turkey, onion, and garlic in oil. Drain fat. Add water and potatoes and bring to a boil. Cook 10 minutes.Add carrots and tomatoes and cook 10 minutes more. Add mixed vegetables and spices, cover, and simmer for 15 minutes. Makes 8 servings, 1 ' cups each.

Approximate nutrients per serving: 190 calories, 21 grams of protein


2 cans tomato soup
2 cans water
1 tablespoon olive oil
1 teaspoon salt
Dash hot sauce
Dash garlic powder
1 small onion, chopped
1 cucumber, peeled, seeded, and chopped
1 green pepper, seeded and chopped
1 large can or 2 fresh tomatoes, peeled, seeded, and chopped

Mix together the first 6 ingredients, then add remaining 4. Chill and serve with chips or crackers. Puree in blender or food processor if desired. Makes 8 one-cup servings.

Approximate nutrients per serving: 90 calories, 2 grams protein, 3 grams fiber

Cream of broccoli soup

3 cups broccoli florets and peeled stems, finely chopped
1 ' cups water
1 tablespoon canola or olive oil
1/2 cup onion, chopped
1 tablespoon all-purpose flour
3 cups 1%-fat milk
1/2 teaspoon salt (optional) 
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon cayenne pepper

Combine broccoli and water in a 3-quart saucepan and bring to a boil. Lower heat; cover and simmer for 10 minutes. Drain, saving liquid. Put oil in a larger saucepan over low heat and add onion and sauté until soft. Add flour and continue to cook for several seconds, stirring constantly. Stir in reserved liquid and cook until thickened. Add milk, broccoli, salt, black pepper, paprika, celery seed, and cayenne pepper, mixing well. Heat to serving temperature over low heat. Makes 6 servings.

Approximate nutrients per serving: 101 calories, 3 grams of fat

Potato soup

3 medium potatoes, peeled and cubed
2 cups reduced-sodium chicken broth
2 stalks chopped celery
1/2 small onion, peeled
1 tablespoon olive oil
1 tablespoon flour
2 cups milk
2 eggs, hard cooked, peeled, and chopped
Salt and pepper to taste

Cook the potatoes in chicken broth with celery and onion until the potatoes are tender. Blend the mixture in a blender or processor. In a heavy saucepan over low heat, stir flour into the oil to make a paste. Slowly add the milk, stirring or whisking continuously until the mixture is thoroughly blended and heated through. Add the pureed potato mixture. Add chopped eggs that have been pushed through a sieve. Mix well and season with salt and pepper as desired. Serve hot or cold. (This soup thickens when chilled and may need to be thinned with more chicken broth or milk.) Makes 4 servings.

Approximate nutrients per serving: 240 calories, 12 grams protein when prepared with reduced-fat milk

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