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.

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Super Bowl Bites

29 Jan

The Big Game is approaching soon and you’ll definitely want to bring a healthy snack to pass or nosh on at home. Need some recipe ideas? Try our tasty Garlic Pork Loin (Pressure Cooker), Pineapple and Shrimp Lettuce Cups, Crockpot Shredded Chicken Chili, Mild Pomegranate Salsa, Cheesy Cauliflower Soup or visit our MWLC recipes page http://patients.mwlc.com/Recipe.php

Cottage Cheese Stuffed Cucumbers

Servings:
1 Protein
2 Vegetables
Suitable for Fast Track patients

Ingredients:
1/2 medium Cucumber
1 small Tomato, diced
1 serving 1% Low-Fat Cottage Cheese
2 sprigs Basil
Black Pepper, to taste

Preparation:
Thoroughly rinse the small tomato and the half of a medium cucumber. Cut the cucumber down the middle into halves. Dice the small tomato. Fill each cucumber halve with cottage cheese, then gently spread the diced tomatoes over top of the cottage cheese. Rinse the basil, shake dry, pluck leaves and cut the basil into fine strips. Place the basil over top of the stuffed cucumbers and sprinkle with black pepper to taste. Enjoy!

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Vegetarian Mexican Salad

5 May

🎉 Happy Cinco de Mayo! 🎉

Enjoy the day (and your menu)!  Our Vegetarian Mexican Salad will add the burst of flavor you’re craving!

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

Ingredients:

Dressing:
Juice from 1 Fresh Lime
2 tsp. Apple Cider Vinegar
1/4 tsp. Chili Powder
1/8 tsp. Cumin
1/8 tsp. Paprika
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder 

Salad:
1/4 cup cooked Quinoa
2 Tbsp. chopped Cilantro, divided
5 Cherry or Grape Tomatoes, halved

Preparation:

Dressing:
Whisk all the ingredients together in a medium bowl.

Salad:
In the dressing bowl, lightly mix together the cooked quinoa and dressing. Add in cilantro, tomatoes and the chicken. Toss all ingredients together.

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Roast Pork Tenderloin with Spicy Apple Salsa

10 May

Get ready for one of our most outstanding recipes yet! Today we are serving up our delicious Roast Pork Tenderloin with Spicy Apple Salsa and you can too!

PorkAppleSalsa

Servings:
• 1 Protein
• 3 Vegetables
• 1 Fruit
• 1 Nutrient

Ingredients:
• 1 portion Pork Tenderloin
• 1/2 tsp. Chili Powder
• 1/4 tsp. Cumin
• 1 medium, unpeeled, Granny Smith Apple, diced
• 1/2 medium Red Pepper, diced
• 1/2 small Red Onion, chopped
• 1 clove Garlic, minced
• 2 Tbsp. Apple Cider Vinegar
• 1 MWLC Chicken Bouillon Nutrient, mixed with 6oz. Hot Water
• 1/2 medium Jalapeño, seeded and chopped
• 2 packets Splenda
• 1/4 tsp. Black Pepper
• 1/4 cup Fresh Cilantro, chopped

Preparation:
Preheat oven to 400 F. Rub the pork with the chili powder and cumin. Spray large skillet with unflavored cooking spray over medium-high heat and add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside. In the same skillet, over medium heat, add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the chicken bouillon nutrient, jalapeno, Splenda, black pepper and cilantro. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes. Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Top with salsa, serve and enjoy!

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