Marinated Vegetable Salad

20 Apr

Not sure what to have for lunch tomorrow?  Try prepping our Marinated Vegetable Salad tonight!

Servings:
2 Vegetables

Ingredients:
1/4 cup Broccoli
1/4 cup Cauliflower
1/4 cup Mushrooms
4 Grape Tomatoes, quartered
1/4 medium Onion
1/4 medium Cucumber
2 MWLC Italian Dressing Packets

Preparation:
Chop all vegetables into small pieces. Put them in a strainer and rinse well. Pour all vegetables into a size appropriate bowl and cover with 2 packets of MWLC Italian Dressing. For best results, marinade overnight, otherwise, let stand 2-4 hours in refrigerator, checking occasionally and shaking the bowl to make sure all vegetables are evenly marinated.

Twice Baked Stuffed Sweet Potato

28 Feb

Enjoy the beautiful afternoon! We have a filling dinner planned for you with our Twice Baked Stuffed Sweet Potato recipe! 

Servings:
• 1 Fruit
• 1 Starch

Ingredients:
• ½ medium Sweet Potato
• 1 small Apple, diced small
• Cinnamon, to taste
• Nutmeg, to taste

Preparation:
Bake sweet potato until tender. Cool slightly and then cut in half. Scoop pulp from each potato half leaving about a ¼” border so that the potato half can be filled. Mash sweet potato that you scooped out with a potato masher and add diced apples, cinnamon, and nutmeg. Mix well to combine. Scoop potato mixture evenly into potato shells. Bake in a 350-degree oven for 20 minutes or until heated through.

Glazed Squash

21 Nov

Our Glazed Squash recipe is the perfect dish for Thanksgiving!

glazedsquash

Servings:
• 1 Vegetable

Ingredients:
• 1 serving Squash
• 1 Cherry Fulfil
• Stevia and Cinnamon to taste

Preparation:
Spray baking dish with Pam. Cut squash into thin slices, put into a mixing bowl. In a small sauce dish, put the cherry fulfil and spices together and mix thoroughly. Pour mixture over the cut squash, stir together to coat the squash. Layer coated squash in baking dish. Spread any coating left over on top of the squash in baking dish. Cover with foil. Bake at 350 for 15 minutes. Uncover and bake 5 more minutes.

Healthy Holiday Stuffing

17 Nov

Thanksgiving just isn’t complete without stuffing! MWLC’s Healthy Holiday Stuffing is here to help you enjoy this holiday tradition.

stuffing

Servings:
• 0.5 Vegetable
• 0.5 Fruit
• 1 Starch
• 0.5 Supplement
* Suitable for Fast Track Patients

Ingredients:
1 serving Diet Bread, lightly toasted and cut into cubes
½ serving Celery, finely chopped
1 Tbs. Green Onion, finely chopped
½ serving Apple, peeled and finely chopped
½ Cream of Chicken Soup Supplement (dry)
Sage, Poultry Seasoning, Pepper and Mrs. Dash to taste

Preparation:
Mix all ingredients together in a small bowl. Add enough water to moisten, but not too much. Place in a small covered baking dish and bake at 350 degrees for at least 15 minutes. (Not recommended to make less than 4 servings. This recipe is for 1 serving.)

Mock Mashed Potatoes

16 Nov

Planning ahead for Thanksgiving? Our Mock Mashed Potatoes are perfect for your holiday banquet! 

mockmashedpotatoes

Servings:
• 1 Vegetable
• 1 Dairy
* Suitable for Fast Track Patients

Ingredients:
‘Mock Potatoes’
• 1 serving Cauliflower (steamed until very well done)
• 1/2 tsp. Garlic, minced, if desired
• Dill Weed to garnish

‘Mock Sour Cream’ – Freedom Meal Plans Only
• 1 serving Plain, Low-Fat Yogurt
• Cumin, Pepper, Garlic Powder to taste

Preparation:
‘Mock Potatoes’
Steam cauliflower until very well done. Drain and mash (with potato masher). Re-warm if needed. Mix in garlic if desired.

‘Mock Sour Cream’ – Freedom Meal Plans Only
Mix yogurt with seasoning to create a mock sour cream. Add 1 Tbsp. mock sour cream to potato mixture if desired.

Add optional garnish and enjoy!