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10 Soft Meal Ideas for Sore Teeth

So, you got your braces on recently. Congratulations!! This is the beginning of an exciting, transformative journey. Over the next few days your teeth are going to start to move in ways that they have never been expected to move before, and with that can come soreness and sensitivity in your mouth. Don't worry! It won't last forever, but it can be uncomfortable to eat for a couple of days. That is why we recommend sticking to soft foods like soups, smoothies and pasta until your teeth feel normal again.

Here are a few tasty recipes for each meal that require little to no chewing to make that uncomfortable phase a little easier.


1) Bananas Foster Oatmeal

  • 2 cups water

  • 1-1/2 cups 2% milk

  • 1/2 teaspoon salt

  • 2 cups old-fashioned oats

  • 1/2 cup butter, cubed

  • 1/2 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • Dash ground ginger

  • Dash ground nutmeg

  • 2 medium firm ripe bananas, sliced

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon rum extract

  • Optional toppings: Cinnamon sugar, sliced ripe bananas and sweetened whipped cream

  1. In a large saucepan, bring water, milk and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Cover and let stand.

  2. In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Add bananas; cook, stirring gently, until bananas are glazed and slightly softened, 1-2 minutes.

  3. Remove from heat; stir in extracts. Stir banana mixture into oatmeal. Spoon oatmeal into serving bowls; add toppings of your choice.

2) Buffet Scrambled Eggs

  • 8 tablespoons butter, divided

  • 1/4 cup all-purpose flour

  • 2 cups whole milk

  • 4 teaspoons chicken bouillon granules

  • 16 large eggs, lightly beaten

  • Optional:Minced fresh parsley, tarragon and chives

  1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.

  2. In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

3) Buttermilk Pancakes

  • 4 cups all-purpose flour

  • 1/4 cup sugar

  • 2 teaspoons baking soda

  • 2 teaspoons salt

  • 1-1/2 teaspoons baking powder

  • 4 large eggs, room temperature

  • 4 cups buttermilk

  1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.

  2. Pour batter onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.


4) Macaroni & Cheese

  • 1-1/2 cups uncooked elbow macaroni

  • 5 tablespoons butter, divided

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1-1/2 cups whole milk

  • 1 cup shredded cheddar cheese

  • 2 ounces cubed Velveeta

  • 2 tablespoons dry bread crumbs

  1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.

  2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

5) Cheddar Mashed Potatoes

  • 3 pounds potatoes, peeled and cubed (about 6 cups)

  • 1 to 1-1/4 cups half-and-half cream

  • 3 tablespoons butter

  • 1 teaspoon salt

  • 3 cups shredded extra-sharp cheddar cheese

  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.

  2. Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

6. Chicken Noodle Soup

  • 1 tablespoon canola oil

  • 2 celery ribs, chopped

  • 2 medium carrots, chopped

  • 1 medium onion, chopped

  • 8 cups reduced-sodium chicken broth

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon pepper

  • 3 cups uncooked whole wheat egg noodles (about 4 ounces)

  • 3 cups coarsely chopped rotisserie chicken

  • 1 tablespoon minced fresh parsley

  1. In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.

  2. Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

7. Soft Tacos

This one doesn't necessarily require a fancy recipe. If you have a preferred taco recipe that you normally follow that is perfect , but you can also get delicious tacos with a simple Old El Paso Soft Taco Kit.

8. Cheesy Crack Chicken Casserole

  • 3 cups uncooked elbow macaroni

  • 5 tablespoons butter

  • 12 slices bacon (diced into 1-2 inch pieces)

  • 1.5-2 lbs uncooked chicken (cubed)

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/2 tablespoon paprika

  • 1 green bell pepper (diced)

  • 1 medium onion (diced)

  • 2 tablespoons minced garlic

  • 1/3 cup all-purpose flour

  • 3 cups milk

  • 1 package Dry Ranch Mix (optional)

  • 1 package (8oz) cream cheese (room temperature)

  • 3 cups shredded Cheddar cheese

  • 1 can (10 3/4 oz) cream of chicken soup, condensed

  • 1/4 cup panko crispy bread crumbs (optional)

  1. Heat oven to 375°F.

  2. Cook and drain macaroni as directed on package.

  3. In a large skillet, over medium-high heat, melt two tablespoons of butter and cook the bacon, stirring frequently, until crispy. Remove from skillet and set aside. Drain grease, leaving only about 2 tablespoons in the skillet.

  4. Add the cubed chicken to the skillet, season with salt, pepper and paprika. Cook stirring frequently, until golden and no longer pink in the center. Remove from skillet and set aside.

  5. Add diced onion, diced bell pepper and minced garlic to the skillet and cook for 3-5 minutes, stirring occasionally, until soft and tender. Remove from skillet and set aside.

  6. In same skillet, on medium heat, melt 3 tablespoons butter over medium heat. Stir in flour with whisk until a paste forms.

  7. Gradually stir in milk, beating with the whisk.

  8. Stir in Ranch Mix if using.

  9. Stir in condensed cream of chicken soup and cream cheese until fully combined.

  10. Stir in 3 cups of cheddar cheese. Remove from heat.

  11. In a large bowl combine: cooked pasta, chicken, veggies and cheese mixture. Stir well to combine and transfer to a 13x9-inch (3-quart) baking dish.

  12. Top with the cooked bacon, 1 cup shredded cheese and sprinkle some bread crumbs on top if desired.

  13. Bake for 20-30 minutes or until mixture is bubbly and cheese is fully melted.

  14. Serve and enjoy!


9. Thick Strawberry Milkshake

  • 1/3 cup 2% milk

  • 1-1/2 cups vanilla ice cream

  • 1/2 cup frozen unsweetened strawberries

  • 1 tablespoon strawberry preserves

  1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

  2. For a chocolate shake, swap out the strawberries for chocolate chips and the preserves for chocolate syrup. Yum

10. Homemade Chocolate Pudding

  • 1/4 cup sugar

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 2 cups whole milk

  • 3 large egg yolks

  • 1 chocolate bar (6.8 ounces), chopped

  • 1/2 teaspoon vanilla extract

  • Whipped cream, optional

  1. In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally.

  3. Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

Everyone's orthodontic journey will be different, which unfortunately means some people's discomfort will last longer than others. We hope these delicious recipes get you through the tough parts of your treatment, but don't forget to brush and floss after! 😉

Recipes Provided by Taste of Home & Sweet & Savory Meals


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