WSYM: MWLC Patient – Michelle

31 Jan

Medical Weight Loss Clinic Jackson patient Michelle B. joined Bob and Tracy on WSYM’s The Morning Blend to discuss her personal weight loss journey.  Michelle lost over 100 lbs with Medical Weight Loss Clinic and has kept it off for 2 years so far!  Congratulations Michelle on your inspiring accomplishment!

Book a free consultation today by calling 1-800-GET-SLIM or https://patients.mwlc.com/Book_Your_Consultation.php

 

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Certificate of Appreciation from TACOM

30 Jan

George from TACOM visited corporate office today to present Tracy with a Certificate of Appreciation for our sponsorship of the US Army Family and Morale, Welfare & Recreation (MWR).

The US Army Family and MWR offers programs, services and activities for US Army Soldiers and their families that they wouldn’t normally be able to afford.  These programs are designed to relieve stress, build strength and resilience, and help the Army Family stay physically, mentally, and financially fit.

We are thrilled to support this great cause and appreciate the recognition!  The certificate is hanging in the lobby at Main Office.

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Super Bowl Appetizer Ideas

29 Jan

Whether you are hosting or bringing something to pass, you won’t want to derail all of your hard work for the sake of one day typically known for high calorie consumption.  If you are looking for healthier versions or alternatives, try our Onion Rings, Bell Pepper Bites, or MWLC Mock Guacamole

Hickory Smoked Fish Spread

Image result for white fish spread cucumbers

Servings:
1 Protein
1 Dairy

Ingredients:
1/4 cup Hickory Chips
1 serving White Fish, skinned, boned, and cut into chunks
1 serving Plain Greek Yogurt
1 Tbs. Fresh Chives, diced
Smoked Paprika, to taste
Salt-free Chipotle Seasoning, to taste

Preparation:
Place hickory chips in the center of the bottom of a large pan (large enough for your steamer basket or metal colander) and then place steamer basket or colander on top. Arrange the fish chunks on the steamer basket or colander and then close the pot tightly with a lid or foil. Place the pot on the stove and cook over high heat until there is a steady stream of smoke coming from the pot, about 5-8 minutes. Decrease the heat to low and cook for five more minutes.

To make the spread, mix the smoked fish, ½ of the yogurt, and the chives in a small bowl, using the fork to break up the fish chunks until everything is well combined. Add the other ½ of yogurt as needed to obtain your desired consistency. Then, sprinkle the top with smoked paprika and chipotle spice. Refrigerate until you’re ready to serve

Note: For Freedom Meal Plans 1-4 and 6-7 Only.

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Apple-Cabbage Smoothie

26 Jan

Trouble getting veggies in?  Blending them in smoothies can help, and the fruits will mask the veggie flavor!

Servings:
1 Nutritional Supplement
1 Vegetable
1 Fruit
1 Dairy
*Fast Track Friendly

Ingredients:
1 MWLC Strawberry Creme Nutritional Supplement
1 small Apple
1 cup Red Cabbage
1 serving Low-Fat Milk (Substitute with water if following a Fast Track Meal Plan)
1 tsp. Vanilla Extract
Freshly grated ginger, to taste (optional)
Ice

Preparation:
Blend all ingredients in a high speed blender until smooth.

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Cauliflower Soup with Scallops

24 Jan

January is National Soup Month!  Warm your heart and soul with this Cauliflower Soup with Scallops recipe!

Image result for cauliflower immersion blender soup

Servings:
1 Protein
1 Vegetable
1 Nutritional Supplement

Ingredients:
1 serving Scallops, cleaned
½ cup Cauliflower
¼ medium Onion, sliced
2 Garlic Cloves, crushed
1 MWLC Chicken Bouillon Nutritional Supplement
1 tsp. Yellow Curry Paste
½ Tbs. Extra Light Olive Oil
Freshly Ground Black Pepper, to taste

Preparation:
In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic, and curry paste. Cook for 10 minutes until onions are soft. Add chicken bouillon, bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft. Remove from heat. Allow to cool for 5 minutes and blend with an immersion blender while in the saucepan. Add fresh ground black pepper to taste. To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops.

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Coconut Cream Pie

23 Jan

National Pie Day is here!  Is there a better way to celebrate?  Try our easy Coconut Cream Pie recipe!

Image result for coconut cream pie rice cake melba toast

Servings:
1 Fruit
1 Starch
1 Nutritional Supplement
1 Bar

Ingredients:
1 Vanilla Pudding Shake Nutritional Supplement
1 serving Pineapple
2 ½ tsp. Coconut Extract
1 Brownie Bar
½ serving Rice Cakes
½ serving Melba Toast

Preparation:
Mix vanilla supplement and pineapple with 10 oz. water. Add extract and mix. Crush Melba toast and rice cakes into bottom of small pie tin for crust. Fill with supplement mixture. Melt brownie bar with a little water and spread over top. Chill 1 hour before serving.

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Crockpot Venison Roast

22 Jan

Dust off your Crockpot and celebrate National Slow Cooking Month! Try our hearty Crockpot Venison Roast!

Image result for venison backstrap slow cooker

Servings:
1 Protein
2 Vegetables
1 Starch
Suitable for Fast Track Patients

Ingredients:
1 Venison Roast (you will only eat your serving size)
1 1/2 cups Water
1 tsp. Paprika
2 Bay Leaves
1/2 medium Red Onion, sliced
1/2 cup Broccoli, chopped
1/2 cup Mushrooms, diced
2 Shallots, halved
1/2 tsp. whole Cloves
1 Tbsp. Black Pepper, ground
Onion Powder
Garlic Powder

Preparation:
Set the crockpot temperature to high. Pour water into the bottom of the crock pot. Gently cover the entire venison roast with onion powder, black pepper, and garlic powder as desired. Place cloves, shallots, bay leaves, and paprika into the water that is already in the crockpot and stir ingredients together. Gently lay the venison roast into the crockpot and cover with lid. Let the roast cook for 5 hours. The last half hour left of the roast cooking, steam onions, mushrooms, and broccoli until soft. Add the softened vegetables to the top of your serving size of roast, pepper vegetables to taste and enjoy. Refrigerate leftover venison roast and remember, when you weigh your protein after it has been cooked you minus half an ounce to get the correct protein serving size.

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California Turkey Soup

12 Jan

National Soup Month is here!  This healthy soup recipe is sure to be warm and satisfying! California Turkey Soup

Image result for turkey soup

Servings:
1 Protein
3 Vegetables
1 Nutritional Supplement

Ingredients:
1 serving Extra Lean Ground Turkey
1/4 tsp. of Onion Powder
1/4 tsp. minced Garlic
1 cup raw, chopped Broccoli
1 cup raw, chopped Cauliflower
1/2 cup raw, diced Carrots
1/4 tsp. dried Oregano
1/4 tsp. dried Basil
1/4 tsp. Pepper
1 MWLC Chicken Bouillon Soup

Preparation:
In a large pan, cook serving of extra lean ground turkey. Steam carrots, cauliflower, and broccoli for about 5 minutes in the microwave. Add all other ingredients to the extra lean ground turkey. Then combine your turkey mixture into the glass bowl with vegetables and stir. Follow directions on your chicken bouillon packet, once it is cooked add soup to meat and vegetables in the glass bowl. Lastly, add a couple ounces of extra water if necessary.

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Slow Cooker Chicken, Kale, Sweet Potato Stew

11 Jan

January is National Slow Cooking Month!  Dust off your slow cooker and try this delicious Chicken, Kale and Sweet Potato Stew!

Image result for chicken sweet potato kale stew

Servings:
1 Protein
1 Vegetable
1 Starch
Suitable for Fast Track Patients

Ingredients:
1 portion Boneless, Skinless Chicken Breast
1 cup Kale, stems removed and thinly sliced
½ medium Sweet Potato, peeled and chopped into 1-inch pieces
1 packet MWLC Chicken Bouillon Fulfill Fiber
1 tsp. Italian Seasoning

Preparation:
Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine.

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