Cornbread Muffins

7 Dec

Looking for the perfect afternoon snack?  Try whipping up MWLC’s Cornbread Muffins!  

Servings:
1 Starch
1 Nutrient
Suitable for Fast Track Patients

Ingredients:
1 MWLC Pancake Nutritional Supplement
1/4 cup Corn, blended in blender
1 Egg
1 packet Stevia
2-3 oz. Water

Preparation:
Blend all ingredients together, put in small muffin tin, and bake 10-15 minutes at 350 degrees.  Enjoy!

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Vegetable Turkey Stuffed Cups

24 Nov

Looking for a creative way to use those Thanksgiving leftovers?  Instead of the traditional turkey sandwich, try this delicious breakfast recipe!  This recipe is an easy way to keep those turkey leftovers a part of your meal plan all week long.

Vegetable Stuffed Turkey Cups

Servings:
1 Protein
1.5 Vegetables
0.5 Starch
1 Nutritional Supplement

Ingredients:
1 portion Turkey Breast, fresh
1/8 cup Corn
1/8 medium White Onion, thinly chopped
1/2 cup Celery, finely chopped
1 cup Mushrooms, diced
1 MWLC Cream of Chicken Soup Nutritional Supplement, dry
1/2 clove Garlic, minced
1 tsp. Sage
1 Tbsp. Poultry Seasoning
Mrs. Dash, to taste
Ground Black Pepper, to taste
Unflavored Cooking Spray

Preparation:
Spray the bottom of a medium skillet with unflavored cooking spray. Place the mushrooms, corn, celery, and onion in the skillet. Next, over medium heat, cook them for 4-5 minutes, or until softened. In small non-stick skillet, spray unflavored cooking spray and place the chopped turkey breast. Then, stir and cook the turkey for 5 minutes or until turkey is thoroughly cooked. Mix all the seasonings, the supplement, turkey, vegetables, and starch together in a medium bowl. Add enough water to moisten, but not too much. Spray muffin tin with unflavored cooking spray and place the mixture filling each tin 3/4 way full. Bake at 350 degrees for at least 15 minutes. Enjoy!

(Not recommended to make less than 4 servings. This recipe is for 1 serving.)

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How to Use an Immersion Stick Blender

9 Nov

How to use an Immersion Stick Blender

You may have seen Chef Bobby use an Immersion Stick Blender to make the Green Onion and Cauliflower Soup from Meatless Monday segment on Fox2.  Are Immersion Stick Blenders easy to use?  Are they worth it?  Yes!

  1. Immersion blenders are compact. They are perfect for small kitchens because they take up very little space.
  2. Immersion blenders are relatively inexpensive. You can easily find an immersion blender for under $40.
  3. Immersion blenders are versatile. You can do so many things with a hand blender – it’s not just for soup, but any time you have a lot of blend-able items to work with such as salsas, shakes, sauces or even baby food.  Make sure the head of the blender is fully submerged in whatever you are blending.
  4. They’re fast. Sometimes, it takes only 30 seconds to create a recipe.  Gently move the blender up and down or in a slow stirring motion. If you are making a hot blended dish or soup, let it cool for 10-20 minutes before blending, as things can splatter occasionally.
  5. Less to clean up. Clean the blender piece in a bowl of warm, soapy water and rinse. The blade of the immersion blender will be harder to clean if you let it sit for too long.

Enjoy this Cherry Popsicle recipe!

Cherry Popsicle

Servings:
2 Fruits
1 Dairy

Ingredients:
9 medium Cherries
2/3 cup mixed Blackberries and Blueberries
1 serving Plain, Non-Fat Yogurt
Juice from 1/2 fresh Lemon
Lemon Zest, to taste
Fresh Mint, to taste

Preparation:
Using an Immersion Stick Blender, blend cherries, blackberries, blueberries, lemon juice, lemon zest, fresh mint, and yogurt in a cup or bowl. Pour mixture into popsicle molds and freeze until firm. Enjoy!

 

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Sweet Potato and Carrot Soup

9 Nov

Sweet Potato and Carrot Soup

Recipe makes 1 serving.

Servings:
2 Vegetables
1 Starch

Ingredients:
1/2 medium Sweet Potato, cubed
1/2 cup Carrots, choppped
1/4 medium Onion, diced
1/2 cup Celery, chopped
1 clove Garlic, minced
1 MWLC Chicken Bouillon Fiber Fulfill
2 cups Hot Water
1 tsp. Curry Powder
1/4 tsp. Ground Ginger
Black Pepper, to taste

Preparation:
In a bowl, mix MWLC Chicken Bouillon Fiber Fulfill with 2 cups hot water. Add mixture to a medium pot and add all remaining ingredients. Stir to combine. Turn stove to high and bring to a boil. Once boiled, lower heat to simmer and cover the pot, for about 20 minutes or until carrots and sweet potato are fork-tender. Using an immersion blender, very carefully blend the hot soup into a purée. You may also ladle the soup in batches into a blender (just make sure you have a vented lid, or else the hot soup will explode!)

Recipe and Photo by Sarah in Canton.

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WJBK Fox2 Detroit: Green Onion Cauliflower Soup Meatless Monday with Chef Bobby

7 Nov

In case you missed it, MWLC Culinary Advisor Chef Bobby and Business and Wellness Development Coordinator Tracy Strieter made a delicious Green Onion Cauliflower Soup.  This vegetarian and vegan friendly soup will not only warm you up but it will satisfy your belly too!  Enjoy this low sodium soup recipe!

Green Onion Cauliflower Soup

All Freedom plans, all Freedom Vegetarian plans, FT 2.0 approved

Counts as: 2 ½ vegetables


Ingredients:

1 clove Garlic, minced
1 tsp of Chili Powder
1 ½ cup Cauliflower florets (1/2 reserved for garnish)
5 Green Onions (chopped)
1 ½ cups Water
Juice from ½ of a Lemon
Pinch each of Curry, Ginger and Turmeric (to taste)
fresh Thyme (to garnish)
Black Pepper (to taste)
Lemon zest (to garnish)
Unflavored non-stick cooking spray

Directions:

SOUP:  Add a little water to a medium sauce pan over medium heat. Stir in the garlic and chili powder; saute stirring occasionally. Add 1 cup of cauliflower and chopped green onions, cook for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are softened, about 20 minutes. Use a hand blender to puree the soup. Stir in the lemon juice, thyme and pepper. If the soup is too thick, add a little more water. Taste and adjust seasoning.

CAULIFLOWER GARNISH:  Combine ½ cup of remaining cauliflower florets, unflavored non-stick spray and ¼ teaspoon of curry powder in a mixing bowl. Pour the contents on a baking sheet and roast the curried cauliflower mixture at 350 degrees for 15 minutes.

Ladle soup into bowls and serve topped with curried cauliflower, fresh thyme and lemon zest.  Serve!

For more healthy recipes, visit www.mwlc.com/recipes

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Is Popcorn Healthy?

1 Nov

Is Popcorn Healthy?

When prepared the right way, popcorn can serve as a healthy snack!  The healthiest way to prepare popcorn is by “air-popping”.

To air pop your popcorn, use an air pop popcorn maker, or simply use the microwave!  To use a microwave to air pop, spray the inside of a brown paper lunch bag generously with unflavored cooking spray, add the serving of plain kernels into the brown bag, fold over the top of the bag twice to seal it closed, and microwave for about 2 minutes, or until the popping slows to a few seconds between pops. (Cook time will vary based on microwave.)

Bagged microwave popcorn may be quick and easy, but it has its drawbacks!  These types of popcorn typically contain added salt and fat, even when choosing light or low-fat varieties.  The delicious flavor of salt and butter can be achieved by adding seasonings and other ingredients to your popcorn.  The MWLC Recipes page has tons of popcorn seasoning recipes!

Always add your flavored mixes while the popcorn is hot, as it will hold the seasonings better. Mix all ingredients together then gently sprinkle the mix a little at a time over the hot popcorn.

Use unflavored cooking spray as needed so the flavoring sticks to the popcorn. You can also use a plastic bowl with a lid and shake the popcorn with the added seasonings so it is evenly distributed.

Try these delicious Popcorn Seasoning Recipes!

S’mores Popcorn

Ingredients:
1 MWLC Marshmallow Brownie Bar
1 packet Stevia Brown Sugar
1 Tbsp. Pumpkin Spice
1-2 oz. Boiling Water
Vinegar Powder, to taste

Preparation:
Air pop popcorn kernels. Stir the pumpkin spice and stevia brown sugar together and gradually mix into the popcorn. Next, take Marshmallow Brownie Bar and chunk one half into very small pieces. Place the chunks of the bar in the air-popped popcorn. Microwave the other half of the bar in a glass dish with 1-2 oz. of water for about 1 minute until it turns into a liquid, stirring along the way. Once the bar is runny, drizzle it over top of the popcorn while it is still hot. Last, sprinkle vinegar powder to taste, and enjoy!

Spice Cake Popcorn

Ingredients:
1 Tbsp. Stevia
1/4 tsp. Cinnamon
1/4 tsp. Ginger, ground
1/4 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves

Preparation:
Mix all ingredients together, then gently sprinkle the mix a little at a time over the hot popcorn.

Smoked BBQ Popcorn

Ingredients:
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Smoked Paprika

Preparation:
Mix all ingredients together, then gently sprinkle the mix a little at a time over the hot popcorn.

Visit the MWLC Recipes page for more popcorn seasoning and snack recipes!

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Fall Flavors: Pumpkin Spice

19 Oct

It’s that time of year!  Pumpkin Spice is a staple salt-free blend used to season many fall favorites. 

What you need:

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • ½ tsp ground cloves

Mix the spices together in a small bowl and take a little whiff – smells heavenly, right?  Store the mixture in a small clean jar or spice container and sprinkle it on a hot drink recipe or delicious dessert to add a little fall flavor!

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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.

Interested in more healthy egg recipes?  Visit www.mwlc.com and click on the “Recipes” tab!

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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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