Celery Carrot Dip

24 Apr

It’s National Celery Month!  This creamy dip recipe is easy to prepare and easy to send for school snacks and lunches.

Image result for celery carrot

Celery Carrot Dip

Servings:
1 Protein
1 Vegetable
1 Nutrient

Ingredients:
1 Chicken Bouillon Nutritional Supplement
1/2 cup Celery, raw
1/4 cup Carrots, diced
1 serving Cottage Cheese
Garlic Powder, to taste
1 Scallion, finely minced

Preparation:
Puree all ingredients together in a blender until creamy. Serve with celery, broccoli, cauliflower, or carrots. Make sure you count the vegetable servings that you dip with as extra vegetable servings.

 

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Pineapple Upside Down Cake

20 Apr

It’s National Pineapple Upside Down Cake Day!

Image result for pineapple

Pineapple Upside Down Cake

Servings:
0.5 Protein
1 Fruit
1 Nutrient
1 Supplement

Ingredients:
1 Oatmeal Nutrient (Dry)
1 Vanilla Pudding Shake Supplement (Dry)
1 Egg
1 tsp. Sweetener
1 serving Pineapple, sliced into rings

Preparation:
Mix together the oatmeal and vanilla pudding shake. Add sweetener and egg. Add water if needed in small increments to batter. (Thick consistency desired). Spray baking dish with Pam. Place the pineapple rings on the bottom. Spread batter on top of pineapple. Bake at 375 for 20 minutes or until batter is completely cooked.

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5 Easy Perennial Vegetables & Herbs to Grow

14 Apr

Most of our favorite vegetables such as peppers or tomatoes (technically fruits!) – are annuals.  They complete their life cycles in a single growing season so we have to plant them year after year.  While there aren’t many true perennial vegetables, there are some that behave that way and can return each year.

 

  • Asparagus. Once planted, a good asparagus bed can last for decades, with weeds being their only real enemy.  Keep your bed weed-free by adding a layer of compost on top each year.   Asparagus “crowns” can take about three years to fully mature so be patient, as they are well worth the wait for a bountiful spring harvest.
  • Chives. The slender leaves can grow up to a foot long and are very popular throughout the world.  They are easy to grow and can form clumps fairly rapidly.
  • Garlic. Break the head of garlic apart into individual cloves and plant them in a sunny, well drained bed with the root side down.  The soil should cover them so that the cloves barely stick up above the ground. When it’s time to harvest, leave some of the smaller plants to die – they will come up again the following year and will provide a new crop.
  • Peppers. Although they are planted as annuals, pepper plants can be brought inside and cared for over the winter, and returned to the garden in the spring.
  • Wild Leeks. Relative of the onion, Wild Leeks are also known as “Ramps”. These plants are tender early in the spring and produce edible bulbs in the fall, winter and spring.
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Chicken Fruit Salad with Yogurt Curry Dressing

9 Apr

National Celery Month is here!  Celery adds a delicious crunch, can boost your fiber intake and aid in digestion and weight loss. This Chicken Fruit Salad recipe is perfect for a light lunch or brunch!

Image result for celery

Chicken Fruit Salad with Yogurt Curry Dressing
**Freedom Plans 5-7 ONLY**

Servings:
1 Protein
1.5 Vegetables
1 Fruit
1 Dairy

Ingredients:
1 serving Boneless Skinless Chicken Breast
6 oz. Plain Low Fat Yogurt
1 Tbs. Light Mayonnaise
1/2 tsp. Curry Powder
1/2 small Apple (chopped, unpeeled)
1/3 cup fresh Pineapple
1/2 cup Celery (diced)
1/4 medium Red Onion (minced)
2 cups of Endive
1 MWLC Chicken Bouillon Fiber Fulfill
1 cup Water

Preparation:

Directions for dressing: In a small bowl mix together the yogurt, light mayonnaise and curry powder with a whisk and set aside.

Directions for salad: In a sauce pan over low heat add MWLC chicken bouillon packet, water and chicken breast and simmer for 10 minutes. Remove pan from heat and let chicken sit in bouillon for 20 minutes or until no longer pink in the middle. Take chicken out of pan and sit on cutting board for 5-10 minutes. Once cooled cut chicken into ¼ inch cubes. In a large bowl mix together the apple, pineapple, celery, red onion and dressing toss to coat evenly. Add the endive and chicken toss again to mix all ingredients together.

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Chocolate Caramel Nut Cake

5 Apr

Are you a Caramel lover?  It’s National Caramel Day so satisfy your sweet tooth with our Chocolate Caramel Nut Cake recipe!

Related image

Chocolate Caramel Nut Cake

Servings:
5 Nutrients
2 Snacks

Ingredients:
3 MWLC Pancake Nutrient
2 MWLC Proticcino Nutrient
2 MWLC Brownie Snack Bar
1 MWLC Sweet and Salty Snack Bar

Preparation:

Cake: Create pancake mixture per the packet instructions, add a couple drops of vanilla extract, then microwave both halves separately.

Frosting: Microwave the snack bar for 1 minute in water and then blend the melted bar with the cappucino nutrient. Grind up 1 sweet and salty snack bar and coat the cake. Enjoy!

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Easter Deviled Eggs

30 Mar

Looking for a tasty snack to whip up this weekend for Easter?  Try this Deviled Eggs recipe!

Ingredients:
6 Hard Boiled Eggs (Cooled)
1/4 cup finely chopped Celery
1 Tbsp. chopped Chives
Low-fat Greek Yogurt
Mustard
Garlic Powder
Mrs. Dash Seasoning
Paprika

Preparation:
Cut eggs in half and scoop out the yolks.  Mash yolks with fork in a small bowl.  Add enough yogurt and mustard to make a thick paste.  Add garlic powder and Mrs. Dash seasoning to your taste.  Fill eggs with the yolk mixture using a small spoon or pastry bag and decorating tip.  Decorate the tops with a dusting of paprika and finely chopped slivers of chives.  Chill until ready to serve.  Makes 12 deviled eggs.

***Please refer to your Meal Plan for portion sizes!

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National Spinach Day – Health Benefits of Spinach

26 Mar

March 26th is ‘National Spinach Day‘!  

‘National Spinach Day’ was created to celebrate the healthy and nutritious leafy vegetable, spinach!

Image result for spinach

How does spinach benefit your health?

Spinach is considered an extremely healthy vegetable! Spinach nutrition has powerful anti-inflammatory and antioxidant abilities, has a very low amount of calories, and is one of the most nutrient-dense foods. In addition to supplying plenty of antioxidants, spinach is considered a good source of vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, zinc, and selenium.

Spinach contains special protective carotenoid compounds that have been linked with decreasing the risk of many diseases, including cancer, heart disease, diabetes, neurodegenerative diseases, and obesity. Spinach also supplies flavonoids, which are a type of powerful antioxidant that protect against disease by fighting free radical damage within the body. These protective compounds make spinach one of the best anti-aging foods there is. Spinach is able to slow down cancerous cell formation because it defends against DNA damage and limits oxidative stress through the presence of antioxidants.  Spinach’s carotenoids protect cells from mutations which can ultimately lead to cancerous tumor growth.

Spinach is also a good source of dietary fiber. Fiber is needed to maintain digestive health because it helps with regular bowel movements, carries waste and toxins out of the body, prevents constipation or diarrhea, and can detoxify the digestive tract.   The fiber found in spinach also works to reduce high cholesterol levels and slows down the absorption of glucose into the blood stream.

How can you celebrate ‘National Spinach Day’?  

  1.  Try out a tasty spinach recipe, like MWLC’s Shrimp and Spinach with Caramelized Onion.
  2.  If you have a garden, make a plan to plant some spinach this Spring!
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Shrimp and Spinach with Caramelized Onion

26 Mar

What better way to celebrate ‘National Spinach Day’ than with this tasty spinach recipe?  Try MWLC’s Shrimp and Spinach with Caramelized Onion recipe for dinner tonight!  

Image result for shrimp spinach

Servings:
1 Protein
1 Starch
3 Vegetables

Ingredients:
Unflavored Cooking Spray
1/2 medium Onion, thinly sliced
2 cups fresh Spinach leaves, trimmed, rinsed and patted dry
1 portion uncooked medium Shrimp, peeled and deveined
1 clove Garlic
1/8 tsp. crushed Red Pepper Flakes
2 Tbsp. Lemon Juice
1/4 tsp. grated Lemon peel
1 slice of 35-40 calorie Bread for toasted fresh bread crumbs

Preparation:
Evenly spray a large skillet with unflavored cooking spray over medium-high heat and cook onions, stirring occasionally for 2 minutes or until tender. Remove onions and set aside. Spray unflavored cooking spray in same skillet over medium-high heat and cook spinach, stirring occasionally until spinach is wilted. Remove spinach and keep warm. Spray skillet again with unflavored cooking spray and cook shrimp, garlic and crushed red pepper flakes, stirring until shrimp turns pink. Stir in lemon juice, lemon peel and onions. To serve, spoon over spinach and garnish with bread crumbs.

Toasted fresh bread crumbs: Coarsely chop sliced bread. Toast in toaster oven or bake at 350° for 10 minutes.

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