For scheduling or information, 877-CENTEGRA

Prepare Your Home for After Surgery

After your hip or knee replacement surgery you will need help caring for yourself at home. The team at the Centegra Hip & Knee Replacement Center suggests the following to make your transition from hospital to home as easy as possible:

  • Purchase and install devices that will make it easier to do daily tasks. These include:
    • Raised toilet seat
    • Bedside commode
    • Stable shower bench or chair for bathing
    • Long-handled sponge or tub hose
    • Walker or crutches
      • These devices are often covered by health insurance. Centegra’s Home Medical Equipment department can arrange to have these items delivered to your home.
  • Walk through your home and look for items that could catch on a walker or a cane. Keep an eye out for crowded areas, throw rugs and extension cords.
  • Ask a family member or friend to stay with you for the first week.
  • Organize a few friends or family members who can drive you to/from doctors’ appointments.

Stock Your Freezer

For the first few weeks after surgery, it’s best to focus on your recovery. Whether you will have someone there to make you home-cooked dinners or you have a family to feed, consider filling your freezer with healthy meals before your hip or knee replacement surgery.

If you’re heading to the frozen foods section at the store, look for low-calorie and low-sodium options. As part of our team’s commitment to your health both now and after your surgery, Centegra’s registered dietitians have provided the following recipes, which can be made in advance, frozen and then reheated on the days after surgery when you’d rather nap than cook.

Crock-Pot Chicken Tacos

  • 4 chicken breasts (frozen or thawed)
  • 1 jar salsa
  • 1 packet of low-sodium taco seasoning
  • 3/4 cup water

Put all in the Crock-Pot for 8 hours on low.
Shred chicken and add desired toppings.


  • 1 Tbsp canola oil
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 2 hot peppers, chopped
  • 1/2 cup mushrooms, chopped
  • 1 zucchini, chopped
  • 15 oz can stewed tomatoes
  • 8 oz can tomato sauce plus 3/4 can water
  • 1-2 Tbsp Cajun seasoning
  • 1 1/2 cup uncooked minute rice
  • 4 links chicken andouille sausage, cooked (1 package)
  • 1/2 lb shrimp, cooked

Sauté onions, peppers, mushrooms and zucchini in hot oil in a large pot on the stovetop. Cook until just tender. Add tomatoes, seasoning and water, stir and heat through, about 5 minutes. Add sausage and rice. Cover and cook until rice is done, about 10 minutes. Add shrimp, heat through, about 3 minutes.

Crock-Pot Chili

  • 1 lb lean ground meat
  • 1 cup chopped onion
  • 3 cans (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) great northern beans (rinsed)
  • 1 can (14.5 oz) kidney beans (rinsed)
  • 2 Tbsp chili powder
  • 1 Tbsp cumin

Brown meat and onion in skillet until cooked through, drain. Pour all ingredients into Crock-Pot and stir well. Cook on low for 8 hours.

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