5 Kitchen Timesavers

16 Oct

Cooking a meal doesn’t have to take up your whole day.  Try these 5 kitchen  tips to save time and make cooking fun.

Get Organized.  
Before you begin cooking, clear your kitchen counters and set up a prep space.  Keep your most used cooking utensils within reach – unflavored cooking spray, cutting boards, and spices – and pull out all ingredients you’ll need before you begin.  Keep your work space clean as you go, it will make cleaning up after your meal much easier!

Make Extra.
When chopping vegetables and fruits, cut up more than you require for your recipe.  Freeze the extra servings and next time you need it, you can skip a step!  Save/freeze extra servings of food for a quick and easy dinner later.

Plan Ahead.
Create a meal plan for the week and commit to it.  This will save you from standing in front of the fridge after work worrying about what to make for dinner.  Make sure you have all needed ingredients ahead of time so you won’t have to make any last minute grocery shopping trips.

Go Simple.
If you’re just learning how to navigate your way around a kitchen, choose simple recipes to start.  Read through the entire recipe when meal planning (to make sure you have all ingredients on hand), and there won’t be any surprises when you begin cooking.

Use the Right Knife.
It seems obvious, but most individuals end up using the same cooking knife for everything from chopping to peeling.  Different knives are made to perform specific tasks, so use the knife that is intended for the task at hand to save prep time when cooking.

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Boiling the Perfect Egg

20 Sep

How do you like your eggs?  Check out this ‘Egg Doneness Guide’ to determine the perfect cook time when boiling eggs. 

Once you’ve got your eggs cooked to perfection, try whipping up one of these recipes!

Deviled Eggs

Servings:
1 Protein
1 Dairy

Ingredients:
1 serving Hard Boiled Egg
1 serving Plain Non-Fat Yogurt
1-2 servings Mustard
Sweetener to taste
Paprika to taste

Preparation:
Separate the egg yolk and egg whites. Blend egg yolks with the yogurt, mustard and sweetener. Fill egg whites with yolk mixture. Sprinkle tops of eggs with paprika to taste.

Dill Yogurt and Egg Salad

Servings:
1 Protein
1 Starch
1 Dairy

Ingredients:
4 Hard Boiled Eggs, shells removed
1 serving Plain, Low-Fat Yogurt
Fresh Dill, chopped
1/2 tsp. Ground Mustard
1/4 tsp. Garlic Powder
Fresh Ground Black Pepper, to taste
1 serving Diet Snack Crackers, for dipping

Preparation:
In a bowl, use a fork to smash up the eggs. Add yogurt, dill, mustard, spices and combine mixture. Add spoonfuls to snack crackers. Top with fresh black pepper and fresh dill.

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Benefits of MWLC Nutritional Supplements

20 Sep

Medical Weight Loss Clinic’s Nutritional Supplements are an important part of our meal plans.  They provide lean protein to help stimulate your metabolism for a faster, more consistent weight loss.  Incorporating these products into your weight loss program will increase your weight loss efficiency by up to 30%.

Our Nutritional Supplements also prevent hair loss and nail breakage while you’re losing weight, and help to enhance your skin elasticity so you’ll look as great as you feel!  Available in a wide variety of flavors, our Nutritional Supplements will also provide delicious variety to your food plan!

Learn how to lose weight without feeling deprived!  Check out our Recipes page to see all the delicious ways you can prepare our Nutritional Supplements! 

For MWLC Recipes, visit http://patients.mwlc.com/Recipe

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Introducing MWLC’s TrimXCEL!

20 Sep

Introducing TrimXCEL for appetite control!  

This NEW formula is a unique and proprietary blend, developed by Medical Weight Loss Clinic using 5 ingredients that have been shown to reduce appetite and promote weight loss.

TrimXCEL promotes a feeling of fullness, and increases serotonin to reduce appetite and improve mood and happiness!  This special formula will also help you convert food into energy and enhance your fat and carbohydrate metabolism.

Learn today how TrimXCEL can make your Medical Weight Loss Clinic program the last weight loss plan you’ll ever need!

Book a Consultation TODAY!  https://patients.mwlc.com/Book_Your_Consultation.php

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Soba Noodle and Vegetable Bowl

8 Sep

Soba Noodle and Vegetable Bowl

Recipe makes 1 serving.

Servings:
1 Starch
1 Fiber
3 Vegetables

Ingredients:
1/2 cup Soba Noodles, cooked, drained, and rinsed
1/4 medium Red Onion, thinly sliced
1/2 cup Cremini and/or Shiitake Mushrooms, sliced
1 cup Chopped Broccoli Florets
2 Garlic Cloves, minced
1-inch piece of Ginger, peeled and minced
1/2 of a Serrano Pepper, thinly sliced
1/4 tsp. Chinese 5-Spice Powder
2 cups Hot Water
1 Chicken Bouillon Fiber Fulfill
1/2 cup Baby Spinach, chopped
Cilantro, optional garnish

Preparation:
Cook soba noodles according to package directions. Measure 1/2 cup noodles. Drain and rinse. Meanwhile, heat 2 tablespoons water in a large saucepan over medium heat. Add red onion, mushrooms, and broccoli and sauté for two minutes. Add ginger, garlic, serrano pepper, and Chinese 5 Spice powder and cook for two minutes. Add hot water to a bowl and whisk in Chicken Bouillon Fiber Fulfill until dissolved. Add mixture to saucepan and bring to a boil. Add spinach, cover, and simmer on low for 10-15 minutes until veggies are tender. Garnish with cilantro if desired.

Recipe and Photo by Sarah Schafer.

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Zoodles with Spicy Grilled Tomato Sauce

5 Sep

Before Summer weather is over, here’s a recipe to use up your garden veggies!

Zoodles with Spicy Grilled Tomato Sauce

Recipes makes one serving.

One serving counts as:
3 Vegetables

Ingredients:
1 cup Zucchini, spiralized or shaved into ribbons
2 small Tomatoes, halved
4 Garlic Cloves, minced
1/4 tsp. dried Oregano
1/4 tsp. Red Pepper Flakes
2 Tbsp. fresh Basil, chopped

Preparation:
Combine tomatoes, garlic, oregano, and red pepper flakes in a bowl. Heat a grill pan (or sauce pan) over medium heat and spray with nonstick cooking spray. Add tomatoes, flesh-side down. After a few minutes, flip and turn heat to low. Cook low and slow until tomatoes start to burst and soften. Once they are very soft, turn off heat and let cool. Transfer tomatoes to a blender or food processor and add fresh basil. Pulse until desired consistency. Pour sauce over fresh zucchini and serve.

Recipe and Photo by Sarah Schafer.

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Watermelon Fruit Pizza

1 Sep

Watermelon Fruit Pizza

Servings:
2 Fruits
1 Dairy

Ingredients:
1 cup Watermelon, wedges
1 serving Plain, Non-Fat Yogurt
1/3 cup Blueberries (Can use Blackberries instead if desired)
1/4 cup Strawberries, sliced
Fresh Mint Leaves

Preparation:
Cut watermelon into wedges.  Top each wedge with plain, non-fat yogurt, strawberries, and blueberries.  Garnish each wedge with mint leaves.  Enjoy!

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Egg White and Vegetable Frittata

1 Sep

Egg White and Vegetable Frittata

Recipes makes one serving.

One serving counts as:
1 Protein (Adjust based on egg white serving indicated in meal plan.)
3 Vegetables

Ingredients:
12 Egg Whites
1/4 cup Mushrooms, sliced
1/4 medium Red Onion, sliced
1/4 medium Bell Pepper, sliced
1 cup packed Spinach
1 small Green Onion, sliced
1/2 Campari Tomato, diced
Black Pepper and desired seasonings/spices, to taste

Preparation:
Preheat oven to 400 degrees. In a non-stick skillet, sauté mushrooms, peppers and onions over medium-high heat with a teaspoon of water. Season with pepper and desired spices. Once veggies are tender, add spinach and cook until wilted. Beat egg whites in a bowl with a fork and pour egg whites into pan. Do not stir, just let the mixture cook until edges begin to brown. Finish cooking in oven for about 10 mins until egg whites are set. Top with green onions and tomatoes. Slice and serve!

Recipe and Photo by Sarah Schafer.

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