Category Archives: Entree

Need a light and fresh dinner idea for National Seafood Month? 🐙🦐🦀🦞🐟🍤

Try our White Sea Bass with Dill Relish!

🐟 White Sea Bass with Dill Relish 🐟

Servings:
1 Protein
1 Vegetable
Suitable for Fast Track patients

Ingredients:
½ medium White Onion, chopped
½ tsp. Fresh Dill, chopped
¼ tsp. Fresh Horseradish, minced
¼ tsp. Mustard Powder
½ tsp. Fresh Lemon Juice
1 serving Striped Freshwater Bass
¼ Lemon

Preparation:
Preheat the oven to 375 F.

In a small bowl, add the onion, dill, mustard powder, minced horseradish and lemon juice. Stir to mix well.

Place fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread the dill relish on the fillet. Wrap aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.

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Have you thought about how to celebrate National Taco Day?  Try our easy Taco Salad recipe! 🌮🥙

Taco Salad

Servings:
1 Protein
1 Vegetable
1 Supplement
Suitable for Fast Track patients

Ingredients:
1 Cream of Tomato Soup Supplement
½ serving Tomato, chopped
1 serving Ground Sirloin, cooked
½ serving Lettuce
2 tbs. Onion Dressing (see recipe)
Dash of Onion Powder, Oregano and Pepper

Preparation:
Mix all ingredients and serve.

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Need a healthy dinner idea?  Look no further!

Mushroom Beef and Broccoli

Servings:
1 Protein
1.5 Vegetables
1 Starch
1 Nutrient
Suitable for Fast Track Patients

Ingredients:
1 portion of Boneless Chuck Roast, cut in slices
1 cup Broccoli
1 Clove Garlic
1/4 medium Onion, diced
1 MWLC Mushroom Soup Nutritional Supplement
1 packet MWLC Italian Dressing
1/4 cup Long Grain Brown Rice
4 Tbsp. Water

Preparation:
Whisk together MWLC Mushroom Soup, MWLC Italian Dressing, water, onion and garlic into the crock pot. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours. Add the broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli. Make the rice according to the package and serve meat and broccoli over warm rice.

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September is not only National Chicken Month, but also National Mushroom Month too!  We have perfect mushroom recipe that is great for the grill!

Hawaiian Portobello Stack

Servings:
1.5 Vegetables
1 Fruit
1 Starch

Suitable for Fast Track Patients

Ingredients:

Marinade:
2 Tbsp. fresh Lemon Juice
1 Tbsp. minced fresh Rosemary
2 tsp. minced fresh Thyme
1 Garlic Clove, minced

Stack:
1 serving Portobello Mushrooms, stems removed
2/3 cup Pineapple (sliced in rings)
1/2 small Tomato, sliced
Smoked Paprika, to taste
1/2 medium Sweet Potato, peeled and cut into round slices
Freshly Ground Black Pepper

Preparation:
In a bowl, whisk together marinade ingredients. Preheat grill to medium high heat. On baking sheet, place mushrooms, sweet potato slices and pineapple slices in a single layer. Brush each on both sides with the marinade. Sprinkle with smoked paprika. Remove from baking sheet and place on grill. Grill each to your liking, turning once during cooking. To serve, place mushroom cap stem side up and top with sweet potato slice, pineapple slice, and tomato slice. Season with pepper and serve warm.

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September is National Chicken Month and we have the perfect recipe for you!  A little sweet, a little tart, big on taste!

Cilantro-Lime Chicken with Grilled Watermelon

Servings:
1 Protein
2 Vegetables
1 Fruit
Suitable for Fast Track patients

Ingredients:
1 serving boneless, skinless, Chicken Breast
1 cup seedless Watermelon (slice watermelon first, dice after grilling)
1/4 medium Jalapeno Pepper, seeded and finely chopped
1/2 medium Cucumber, diced
1/4 medium Red Onion, finely chopped
1 clove Garlic, minced
Fresh Lime Juice
Fresh Cilantro, finely chopped, to taste
1 tsp. fresh Lime Zest
Unflavored Cooking Spray

Preparation:
Toss chicken gently in lime juice, lime zest and cilantro. Prepare grill for direct cooking over medium heat. Spray chicken and watermelon with unflavored cooking spray, coating both sides, and add to grill. Grill chicken until cooked all the way through. Grill watermelon for 2 minutes, or until grill marks appear, turning once. Cut off the watermelon rind and dice the watermelon – set aside 1 cup serving. For pico de gallo topping, in a bowl combine chopped watermelon, cucumber, red onion, jalapeno pepper, garlic, lime juice and cilantro. Top chicken with pico de gallo mixture.

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It’s National Catfish Month!  Need a dinner idea?  Try our Crunchy Baked Catfish!

Crunchy Baked Catfish

Servings:
1 Protein
1 Starch
Suitable for Fast Track patientsSuitable for Fast Track Patients

Ingredients:
1 serving Catfish
1 Breadstick, crumbled
2 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
Juice from 1/2 fresh Lemon

Preparation:
Preheat oven to 350°F. Spray unflavored cooking spray on a baking pan. Place catfish fillet in pan. Evenly sprinkle top of fish with 1 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend. Squeeze lemon juice over fish. Toss crumbled breadstick with remaining 1 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend. Carefully top the fillet with the breadstick crumbs. Bake for 20 minutes or until the fish is fork tender.

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