Boosting Calories
The following foods can increase calories without significantly increasing the volume of the food
eaten. The addition of 500 extra calories each day can mean a 1 pound weight gain per week.
Butter & Margarine
Whipped Cream
Milk & Cream
Cheese
Cream Cheese
Sour Cream
Salad dressings and
Mayonnaise
Honey, Jam and Jelly
Granola
Dried Fruits
Eggs or egg
substitutes
(cooked well)
Add to soups, mashed and baked potatoes, hot cereals, grits, rice and noodles, and
cooked vegetables.
Stir into cream soups, sauces and gravies.
Combine with herbs and seasonings, and spread on cooked meats, hamburgers,
fish and egg dishes.
Use melted butter or margarine as a dip for seafood.
Use sweetened on hot chocolate, desserts, gelatin, puddings, fruits, pancakes and
waffles.
Fold unsweetened into mashed potatoes or vegetable purees.
Use in cream soups, sauces, egg dishes, batters, puddings, and custards.
Put on hot or cold cereal.
Mix with noodles, pasta, rice and mashed potatoes.
Pour on chicken and fish while baking.
Use as a binder in hamburgers, meatloaf, and croquettes.
Add milk in recipes.
Make hot chocolate with cream and add marshmallows.
Melt on top of casseroles, potatoes and vegetables.
Add to omelets and sandwiches.
Spread on breads, muffins, fruit slices and crackers.
Add to vegetables.
Roll into balls and coat with chopped nuts, wheat germ or granola.
Add to cream soups, baked potatoes, macaroni and cheese, vegetables, sauces,
salad dressings, stews, baked meat, and fish.
Use as a topping for cakes, fruit, gelatin desserts, breads and muffins.
Scoop it on fresh fruit.
Spread on sandwiches and crackers.
Combine with meat, fish, and egg or vegetable salad.
Use as a binder in croquettes.
Use in sauces and gelatin dishes.
Add to bread, cereal, milk drinks, and fruit and yogurt desserts
Use as a glaze for meats such as chicken.
Use in cookie, muffin and bread batters.
Sprinkle on vegetables, yogurt, ice cream, pudding, custard and fruit.
Layer with fruits and bake.
Mix with dry fruits and nuts for a snack.
Add to muffins, cookies, breads, cakes, rice and grain dishes, cereals, puddings
and stuffing.
Bake in pies and turnovers.
Combine with nuts or granola for snacks.
Beat eggs into mashed potatoes, vegetable purees and sauces.
Add extra eggs or egg whites to custards, puddings, quiches, scrambled eggs, and
omelets and to pancake and French toast batter before cooking.
Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles,
and creamed meats.
National Cancer Institute www.cancer.gov
Cancer Nutrition Information, LLC www.cancernutritioninfo.com
American Institute of Cancer Research www.aicr.org