Soothing Recipes

From Our Kitchen to Yours

Our team provides you with some homemade, tried-and-true soothing recipes to satisfy your stomach as you adjust to your new braces. We found these concoctions helpful and delicious during our own orthodontic treatment, and we hope that you may enjoy them throughout the course of yours. Dr. Davis and his staff wish you happy dining with these scrumptious recipes!

Cheeseburger Soup

Total Time: 35 Minutes

From the Kitchen of Judy:

Brown in 1 T. unsalted butter;

  • 1 lb ground sirloin
  • 1 cup onion, diced
  • ¾ cup celery
  • ½ cup carrot, diced
  • 1 t. garlic, minced


  • 3 cups chicken broth
  • 2 cups russet potatoes, peeled, diced
  • 1 t. dried basil


  • 3 T. unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk


  • 2 cups cheddar cheese, grated
  • ¼ cup ketchup
  • 2 T. prepared yellow mustard
  • Salt and pepper to taste
  • Shoestring fries and chopped dill pickles

Brown beef in 1 T. butter in a large post over medium heat. Cook until the meat begins to brown, then add the onion, celery, carrot, and garlic. Saute about 10 minutes.
Stir in the broth, potatoes, and basil; bring to a boil, reduce heat and simmer 10-12 minutes, or until potatoes are cooked through.
Melt 3 T. butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the dop and bring to a boil. Reduce heat to a simmer.
Add cheese, ketchup, mustard, salt and pepper, stirring until the cheese is melted. Serve with fries and chopped pickles.

Pine/Banana Smoothie

From the kitchen of Kim:

  • 24 Ice Cubes
  • 6 Bananas (fairly ripe)
  • 1 ½ c crushed pineapple with juices drained.
  • 6 Tbsp Pine/banana/ orange juice concentrate
  • 6 Tbsp Pineapple juice concentrate

Put all ingredients into a blender (ice first). Blend until ice is smooth. Serve with a pineapple spear.

Baked Pear

  • 1 pear cut in half and cored.
  • Cinnamon
  • Sugar or splenda
  • Maple flavoring
  • Chopped Pecans

Cut and core pear. Pour ¼ maple flavoring on each ½ of pear. Sprinkle with sugar and cinnamon to taste. Cover with paper towel and microwave on high for 5 minutes. Top with pecan pieces. Enjoy.

Vanilla Pudding

From the kitchen of Karen:

  • 3/4 c sugar
  • 3 Tbsp cornstarch
  • ¼ tsp salt
  • 2 c whole milk
  • 3 slightly beaten egg yolks
  • 2 Tbsp butter
  • 1 tsp vanilla

In a medium saucepan, mix sugar, cornstarch, and salt. Slowly stir in milk until smooth. Cook and stir mixture over medium heat until bubbling. Continue cooking for 2 minutes longer. Remove pan from heat. Stir small quantities of hot mixture into egg yolks. Then, pour this mixture back into pan with remaining hot mixture. Cook for two more minutes, stirring constantly. Remove pan from heat. Add butter and vanilla. Mix well. Pour into bowls. Cover each bowl with a small piece of wax paper to prevent skin from forming. Cool. Serve with whipped cream.


Chocolate Pudding: Increase sugar to 1 cup. Add 2 ounces unsweetened chocolate along with milk.

Banana Pudding: Follow original recipe. Slice 3 bananas into cooled vanilla pudding before pouring into serving bowls. Cool.

The Flexible Smoothie

From the kitchen of Celina:

  • 1 very ripe banana
  • 1 c frozen berries (such as strawberries, raspberries or blackberries)
  • ½ c or 1-6 ounce container of plain, vanilla or lemon yogurt
  • ½ c orange juice, juice blend or chilled green tea
  • 1 to 2 Tbsp Honey or to taste

Instructions: Place all ingredients into a blender and blend until smooth.

Penne with Five Cheeses

From the kitchen of Eileen:

  • Kosher salt
  • 2 c heavy cream
  • 1 c crushed tomatoes in thick tomato puree
  • ½ c freshly grated Pecorino Romano (1.5 ounces)
  • ½ c shredded imported Italian fontina (1.5 ounces)
  • ¼ c crumbled Italian Gorgonzola (1.5 ounces)
  • 2 Tbsp ricotta cheese
  • ¼ pound fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 pound imported penne rigate pasta
  • 4 Tbsp (1/2 stick) unsalted butter

Preheat the oven to 500 degrees. Bring 5 quarts of salted water to a boil in stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1.5 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

One-Step Potato-Zucchini Pancakes

From the kitchen of Judy:

A colorful alternative to plain potatoes. Serve as a side dish to any meal. Fresh pear-applesauce makes a nice accomplishment.

  • 1 yellow onion, quartered
  • 2 eggs
  • 1 baking potato, about ½ lb, peeled and cut into chunks
  • 2 small zucchini, cut into chunks
  • ½ tsp salt
  • A pinch of freshly ground pepper
  • 2 Tbsp all purpose flour
  • Vegetable oil, for frying

In a food processor fitted with the metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato and zucchini, using off-on pulses, process the mixture until finely chopped and still retaining some texture. Add the salt, pepper and flour and briefly process to combine. Pour batter into a bowl.

Preheat an oven to 300F. Line a baking sheet with double layer of paper towels. Pour oil to a depth of ½ inch into a large non-stick frying pan over medium heat. Spoon 1 tablespoon of the batter into the pan to test the oil; the batter should hold together and begin to brown. When the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the pan; make sure the pancakes do not touch. Flatten pancakes with the spatula; they should be 3 inches in diameter. Use the spatula to round and smooth the sides, if necessary. Fry until golden brown on the first side, 3-4 minutes. Flip and fry on the second side until golden-brown, 3-4 minutes longer.

Transfer the pancakes to the paper towel-lined baking sheet to drain and place in the oven until they are all cooked. Arrange on a warm platter and serve immediately.

Makes 12 -14 pancakes; serves 4- 6

Turkey Loaf with Garlic Mashed Potatoes

From the kitchen of Lori:

Turkey Loaf:

  • 1 lb. lean ground turkey
  • ½ c rolled oats
  • 1/3 c chili sauce or catsup
  • 1/3 c onion, finely chopped
  • 1 egg
  • 1 garlic clove, pressed
  • 1 tsp dried oregano leaves
  • ½ tsp salt
  • 1/8 tsp pepper

Garlic Mashed Potatoes:

  • 1 ½ lbs. all-purpose potatoes
  • 5 garlic cloves, peeled
  • 1/3 c fat-free sour cream
  • 2 Tbspba skim milk
  • 2 Tbsp fresh parsley, snipped
  • ½ Tbsp salt
  • 1/8 Tbsp ground black pepper

Preheat oven to 350 degrees. Combine turkey loaf ingredients; mix well. Press into 9 in. pie plate. Bake 25 minutes.

Meanwhile, cut potatoes into 1-inch pieces. Cover potatoes and garlic with water 2-Qt. saucepan. Bring to a boil; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and place in mixing bowl; mash. Press garlic into potatoes. Stir in remaining ingredients; mix well.

Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned. Cut and serve.

Curried Microwave Mashed Potatoes

From the kitchen of Mary Ann:

  • 1 ½ lb. Small white potatoes
  • ¾ c fat-free plain yogurt
  • 1/3 c applesauce
  • 1 Tbsp Curry powder
  • ½ tsp Salt

Place potatoes in a microwave-safe bowl and cover with lid or seal with plastic wrap. Microwave on HIGH for 8 minutes or until potatoes are tender when pierced with a fork. Carefully remove bowl from the microwave and add remaining ingredients. Mash with a potato masher until fairly creamy.

Makes 4 servings.

Speedy Barley Vegetable soup

  • 1 c quick-cooking barley
  • 2 Tbsp Extra-virgin olive oil
  • 2 onions, chopped
  • 2 c sliced fresh crimini mushrooms
  • 2 carrots, diced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 Tbsp Chopped fresh oregano
  • 4 c vegetable broth
  • 3 Tbsp tomato paste

Bring 2 c water to a boil in a medium saucepan. Stir in the barley. Reduce the heat and simmer, covered, until tender, about 10 minutes. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the onions, mushrooms, carrots, celery, garlic, and oregano. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the broth and tomato paste; bring to a boil. Reduce the heat and cook, covered until the vegetables are tender, about 5 minutes. Stir in the barley and heat through.