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.
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!
Looking for a healthier version of a St. Patrick’s Day Shake? Look no further! Add a dash of Mint extract for an extra hint of flavor!
Happy St. Patrick’s day!
Servings:
1 Nutritional Supplement
*Suitable for Fast Track Patients
Ingredients:
1 Vanilla Pudding Shake Nutritional Supplement
6 oz. Water
Ice
Green Food Coloring
Mint Extract, optional
Preparation:
Mix Nutritional Supplement, water, ice, and a few drops of green food coloring in a blender. Garnish with shavings from a Chocolate Mint Bar or add mint extract.
Preparation:
Mix 1 pancake nutritional supplement with 2 oz. water and microwave for 2 minutes. Use a fork to poke holes throughout the cake that forms. In separate bowl, mix 1 cherry jello fiber with 2 oz. of hot water, mix, then pour over pancake mixture. Place in fridge to cool. Mix 4 oz. water and vanilla supplement and pour over cake as frosting. Top with chopped fresh strawberries.
Ingredients:
1 Chocolate Mint Pudding Shake Nutritional Supplement
4 oz. Water
1 Chocolate Mint Bar, melted
Preparation:
Cut snack bar into small pieces and add 2 oz. water, microwave 2 minutes, stir, microwave an additional 2 minutes. Add dry chocolate pudding shake supplement and just enough water to make a very thick batter. Blend until creamy and refrigerate overnight.
Preparation:
Prepare the cherry jello per the instructions on the packet and pour jello mixture into the bottom of a small glass pan. Once refrigerated as directed and the jello has set, prepare the tangy lemon pudding per the instructions on the packet and spread the pudding evenly over top of the jello. In a small mixing bowl, take a fork and mash the cherries for about 5 minutes. Take the mushed cherries and the juice and gently cover the entire top of the pudding. Lastly, take the lemon meringue bar crumbles and spread them evenly across the top of the cherries. Enjoy!
Preparation:
Place the lemon bar into a glass dish with 2-3 ounces of water. Microwave the bar and water for one minute, until soft. Stir the bar into the water and mix until they become a thick liquid. Add a smidge more water if needed. Crush the cinnamon vanilla cereal while it is in its package. Take 3/4 of the bag of cereal and mix it into the liquefied bar. Place the mixture into a pie slice dish. Create the lemon pudding per the instructions on the package and spread over top of the bar and cereal mixture. Place the rest of the cinnamon cereal crumbles onto the top of the pudding.
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.
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!
Immersion blenders are compact. They are perfect for small kitchens because they take up very little space.
Immersion blenders are relatively inexpensive. You can easily find an immersion blender for under $40.
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.
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.
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.
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!
