Pancreatitis diet recipes are sometimes hard to come by. Now that we understand the logistics behind Acute Pancreatitis diet, I’m sure many of you are asking yourselves, “Well, what do I do and how do I start my daily Pancreatitis diet?” Below, we’ve been able to incorporate a low-fat list of great-tasting recipes.

Pancreatitis Diet Recipes:


Low Fat Beef Gravy

3 Tablespoons Flour

1 cup hot water

1 Beef Bouillon Cube

¼ teaspoon Salt


Brown flour in frying pan.  Add bouillon cube dissolved in hot water to flour slowly, to

make a paste.  Cook, stirring constantly until thick.  Strain out lumps.


Cooking Salad Dressing – 1 Pint

1-½ cups skim milk

¼ cup Vinegar

2 T.  Prepared Mustard

2 T.  Cornstarch

1 Egg Yolk

1 teaspoon Salt


Blend in top of double boiler milk and cornstarch.  Beat together egg yolk, vinegar, mustard, and salt. Place milk mixture over hot water and cook until thick and clear stirring constantly.  Add egg mixture and cook until thick.



Baked Fish Fillets

1-½  pounds of Fish Fillets

¼ cup hot water

1 tsp.  Worcestershire Sauce

Pinch(s) of Salt, Pepper, and Paprika 

3 Tablespoons Flour

2-½ T.  Sherry (optional)

1 Chicken Bouillon Cube

1-½ cups Skim Milk

½ tsp.  Rosemary

½ cup mushrooms


Place fillets in casserole.  Season with salt, pepper, and paprika.  Make white sauce by dissolving bouillon cube in water and blending in flour.  Add the hot milk slowly, stirring constantly.  Stir in Worcestershire Sauce, sherry, and rosemary.  Add mushrooms.  Pour over fish and bake 25 minutes at 325 degrees.


Banana Oatmeal Cookies – 5 dozen

1 cup Sugar

½ teaspoon Lemon Extract

2 cups Flour, sifted

½ cup Skim Milk

3 Bananas (mashed)

½ teaspoon Baking Soda

3 Eggs

1- ½ cups Rolled Oats

1 teaspoon Baking Powder

1 teaspoon Vanilla

1 teaspoon Salt


Beat eggs, add sugar, vanilla, lemon extract, and bananas.  Beat well.  Sift flour, salt,

baking powder and soda.  Add dry ingredients and milk alternately to egg mixture.  Stir in

rolled oats.  Drop onto greased sheet with teaspoon.  Bake at 375 degrees, 15 – 18



Citrus Chicken with a touch of Cumin and Oregano

When the lime and orange zests cook they create a sweet stickiness that is almost candy-like. The oregano and cumin add a counter-balancing kick; serve with rice and a big green salad.

INGREDIENTS (serves 4):

4 boneless chicken breast

1 tablespoon dried oregano

1 teaspoon ground cumin

2 garlic cloves

Minced zest and juice of 1 orangezest and juice of 1 lime

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1 tablespoon vegetable or olive oil


1. Place the chicken, oregano, cumin, garlic, and zest and juice of lime and orange in a large non-reactive shallow bowl and stir to combine.

2. Cover and refrigerate at least 1/2 hour and not more than one hour.

3. Remove and discard as much of the marinade as possible. Sprinkle the chicken with salt and pepper.

4. Place a large cast iron or non-stick skillet over high heat and when it is hot, add the oil. Add the chicken breasts one at a time, waiting about 30 seconds between additions.

5. Cook until well browned and cooked throughout.

6. Transfer the chicken to a platter and serve immediately.

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.