Sweet Potato Bake

22 Oct

It’s National Vegetarian Month!  Our healthy Sweet Potato Bake is filled with veggies, fruit and natural flavor 🍠🥕🍎🍄

Image result for sweet potato brussel sprouts raw

Sweet Potato Bake

Servings:
3 Vegetables
1 Fruit
1 Starch
Suitable for Fast Track patients

Ingredients:
1/2 medium Sweet Potato, peeled and cubed
1/2 cup Brussels Sprouts, halved or quartered
1/2 cup Carrots, chopped
1/2 cup Celery, chopped
1/2 cup Mushrooms, sliced
1/4 medium Yellow Onion, chopped
2 cloves Garlic, minced
1 small Apple, cored and diced
1 tsp. fresh Thyme (1/2 tsp. dried)
1 tsp. fresh Rosemary or Sage (1/2 tsp. dried)
1/2 tsp. Chili Powder
Unflavored Cooking Spray

Preparation:
Preheat oven to 375 degrees. Combine all of the ingredients in a large bowl. Spray with unflavored cooking spray and toss together. Transfer onto a baking dish and cover with foil. Bake for 40 minutes. Remove foil, toss then bake for an additional 15-20 minutes or until sweet potatoes are cooked through and tender. Remove from oven and serve.

Pumpkin Cheesecake

21 Oct

National Pumpkin Cheesecake Day!  We are happy to help you celebrate!  Try MWLC’s 🎃Pumpkin Cheesecake!

Image result for pumpkin cheesecake

Pumpkin Cheesecake

Servings:
8 Starch
8 Nutrients

Ingredients:

Filling:
8 packages MWLC Cheesecake Nutritional Supplement
1 Tbsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
16-20 oz. Water

Crust:
3 Tbsp. I Can’t Believe It’s Not Butter, melted
1/2 tsp. Cinnamon
1/2 tsp. Sweetener
1/2 tsp. Nutmeg
16 Melba Toast

Preparation:
To prepare the filling, mix all filling ingredients together, adding water until a thick cheesecake consistency is achieved. To prepare the crust, crush melba toast into crumbs, add seasonings and I Can’t Believe It’s Not Butter until crumble. Press crumble into pie pan. Bake at 350 degrees for 10 minutes until slightly brown. Set aside to cool. Pour cheesecake mixture over cooled pie crust and refrigerate until ready to serve. Makes 8 servings.

1 serving = 1 Nutritional Supplement and 1 Starch.

White Sea Bass with Dill Relish

15 Oct

Need a light and fresh dinner idea for National Seafood Month? 🐙🦐🦀🦞🐟🍤

Try our White Sea Bass with Dill Relish!

Image result for striped sea bass fillet

🐟 White Sea Bass with Dill Relish 🐟

Servings:
1 Protein
1 Vegetable
Suitable for Fast Track patients

Ingredients:
½ medium White Onion, chopped
½ tsp. Fresh Dill, chopped
¼ tsp. Fresh Horseradish, minced
¼ tsp. Mustard Powder
½ tsp. Fresh Lemon Juice
1 serving Striped Freshwater Bass
¼ Lemon

Preparation:
Preheat the oven to 375 F.

In a small bowl, add the onion, dill, mustard powder, minced horseradish and lemon juice. Stir to mix well.

Place fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread the dill relish on the fillet. Wrap aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.

Vegetarian Chili

13 Oct

October is National Chili Month and Vegetarian Month!  Chili is the perfect way to ease into fall!

Image result for ancho chili

Vegetarian Chili

Servings:
1 Protein
1 Vegetable
1 Starch
1 Nutrient
1 Supplement

**Freedom Vegetarian Meal Plans ONLY**

Ingredients:
Unflavored Cooking Spray
1 portion of Mozzarella Cheese
1/2 medium Onion (diced)
1 clove of Garlic (minced)
1 MWLC Tomato Soup Nutritional Supplement
1 MWLC Vegetarian Sloppy Joe Nutritional Supplement
1/4 cup cooked Kidney Beans
2 tsp. Ancho Powder
1/2 tsp. Salt-Free Extra Spicy Seasoning Blend

Preparation:
Spray bottom of small skillet with unflavored cooking spray. Cook onions over medium heat for 5 minutes, stir in the minced garlic and cook for additional 10 seconds mixing onions and garlic together. Set skillet aside. In a medium sauce pot mix together the MWLC Tomato Soup packet and MWLC Vegetarian Sloppy Joe packet add 12oz of water, stir together until well blended over medium heat. Stir in the ancho powder, spicy seasoning blend, beans, onion and garlic and bring to a boil. Reduce heat and simmer for 10-15 mins. Pour into a bowl and top with the mozzarella cheese.

Brussels Sprout Slaw

12 Oct

October is Vegetarian Month – what is your favorite Vegetarian recipe?  We are fans of our Brussels Sprout Slaw!  Give it a try and let us know what you think!

Image result for brussels sprouts shredded

Brussels Sprout Slaw

Servings:
1 Vegetable
1 Dairy

Ingredients:
1 cup Brussels Sprouts, finely shredded in a food processor
1 serving Plain, Low-Fat Yogurt
1 tsp. finely grated Lemon Zest
1 Tbsp. fresh Lemon Juice
1 tsp. fresh Chives, chopped
1 tsp. fresh Dill, chopped
Ground Black Pepper, to taste

Preparation:
In a bowl, whisk together yogurt, lemon zest, lemon juice, chives and dill and season with pepper. Add the Brussels sprouts and toss to coat evenly. Refrigerate and serve.

Bobbie’s Spinach Pie

10 Oct

Spinach Lover’s Month is here!  How do you like your Spinach?  Cooked?  Steamed?  Raw?  Try Bobbie’s Spinach Pie – perfect for brunch or a quick breakfast!

Image result for spinach

Bobbie’s Spinach Pie

Servings:
1 Protein
1 Vegetable
1 Supplement
Suitable for Fast Track patients

Ingredients:
1 Cream of Chicken Soup Supplement
2-3 Eggs
1 cup Spinach, frozen, thawed and drained
Dill Weed to taste

Preparation:
Blend eggs until smooth. Add cream of chicken supplement and blend thoroughly. Stir in spinach and dill weed. Spray a microwave safe dish with Pam and pour mixture into it. Microwave on high until puffy.

Crockpot Shredded Chicken Chili

8 Oct

October is National Chili Month!  How spicy 🌶 do you like your Chili?

Image result for chicken, chili powder, jalapeno ingredients

Crockpot Shredded Chicken Chili

Servings:
1 Protein
2 Vegetables
1 Starch
2 Supplements
Suitable for Fast Track patients

Ingredients:
1 portion Boneless Skinless Chicken Breast
1/4 Tbsp. Garlic Powder
1/4 medium Jalapeno, diced
1/4 medium Onion, diced
5 Cherry Tomatoes, cut in half
1/4 cup Corn
1 MWLC Creamy Chicken Soup Nutritional Supplement
1 MWLC Tomato Soup Nutritional Supplement
1 tsp. Chili Powder
1 tsp. Cumin
3/4 cup Water
Black Pepper, to taste

Preparation:
Place chicken breast and 1/4 cup of water in a crockpot for 2-4 hours. Once the meat is no longer pink, remove from fluid and shred with two forks. Add the shredded chicken, tomatoes, chili powder, cumin, garlic powder, jalapeno, corn, MWLC Creamy Chicken and MWLC Tomato Soup and 1/2 cup of water to the crockpot, cook for 1 hour. Add pepper to taste.