Irish Lamb Stew

13 Mar
St. Patrick’s Day is near and we are dishing out our Irish inspired recipes all week!  Enjoy our hearty and filling Irish Lamb Stew!
Servings:
• 1 Protein
• 1 Vegetable
* Suitable for Fast Track Patients

Ingredients:
• 1 serving Lamb, cut into bite size pieces
• Onion Powder
• 1 cup Cabbage, chopped
• 2 tbs. Vinegar
• ½ cup Water
• Pepper, Dried Mint, and Oregano
• Artificial Sweetener, if desired

Preparation:
Sauté the lamb in a non-stick pan, then pour off any fat and pat dry. Add remaining ingredients, except cabbage and artificial sweetener. Cover and cook over high heat until steaming. Lower heat and simmer 30 minutes. Add cabbage. Cover and cook 10 more minutes. Remove from heat. Add artificial sweetener if desired at this time. Garnish with cherry tomato and parsley.

Chicken Cabbage Stew

24 Feb

Our Chicken Cabbage Stew is hearty, filling, and guaranteed to leave you satisfied! Enjoy! 

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

Ingredients:
• 1 serving Cabbage, cooked and chopped
• 8 oz. Water
• 1 Cream of Chicken Supplement
• 1 serving Chicken, cooked and chopped
• Mrs. Dash Garlic and Pepper

Preparation:
Put all ingredients together and simmer for 20 minutes.

Slow Cooker Chicken Soup

2 Feb

Try our excellent Slow Cooker Chicken Soup recipe! It will be sure to warm you up. 🍜

Servings:
• 1 Protein
• 2 Vegetables
• 1 Nutrient

Ingredients:
• 1 serving Boneless Skinless Chicken Breast
• ½ Tbs. Salt Free Poultry Seasoning
• ¼ medium Onion, chopped
• ½ cup Carrots, chopped
• ½ cup Celery, chopped
• 2 cloves fresh Garlic, minced
• 1 MWLC Chicken Bouillon Nutritional Supplement
• Freshly Ground Black Pepper, to taste
• 1 Tbsp. fresh Parsley, roughly chopped

Preparation:
Place all ingredients (except parsley) in slow cooker. Cover and cook on high for 2 ½-3 ½ hours or low for 5-6 hours. Remove the lid and shred the chicken breast in the bowl with two forks. Taste the soup in the crock pot to adjust any last minute seasoning. Ladle soup broth and vegetables over the shredded chicken. Top with fresh parsley.

Slow Cooker Chicken, Kale, Sweet Potato Stew

17 Jan

Our featured Soup of the Week for week three of ‘National Soup Month’ is our delicious and easy to prep Slow Cooker Chicken, Kale, and Sweet Potato Stew.

Servings:
• 1 Protein
• 1 Vegetable
• 1 Starch

Ingredients:
• 1 portion Boneless, Skinless Chicken Breast
• 1 cup Kale, stems removed and thinly sliced
• ½ medium Sweet Potato, peeled and chopped into 1-inch pieces
• 1 packet MWLC Chicken Bouillon Fulfill Fiber
• 1 tsp. Italian Seasoning

Preparation:
Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potato is tender and the chicken is cooked through and very tender. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine.

Herbed Tomato Soup

9 Jan

Did you know it is National Soup Month? No worries! We have the best Herbed Tomato Soup recipe to warm you up on this chilly afternoon!

Servings:
• 1 Supplement

Ingredients:
• 1 Tomato Soup Supplement
• 1/4 tsp Dill Weed
• White Pepper to taste
• 1/4 tsp Thyme
• 1/4 tsp Garlic Powder
• 8 oz. Boiling Water

Preparation:
Mix all ingredients together, let sit for one minute and serve.

MWLC Chili

16 Dec

Nothing warms you up on a cold winter day like Chili! ❄️

Servings:
• 1 Protein
• 1.5 Vegetables
• 1 Supplement

Ingredients:
• 1 serving Ground Sirloin
• ½ serving Green Onions
• 1 Cream of Tomato Soup Supplement (prepared)
• 1 serving Tomato
• ¼ cup Water
• Garlic and Chili Powder to taste

Preparation:
Brown meat and drain. Chop tomato and puree in blender. Combine all ingredients and simmer.

Irish Lamb Stew

12 Dec

Hearty, filling, and guaranteed to warm you up. We hope you enjoy our Irish Lamb Stew!

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

Ingredients:
• 1 serving Lamb, cut into bite size pieces
• Onion Powder
• 1 cup Cabbage, chopped
• 2 Tbs. Vinegar
• ½ cup Water
• Pepper, Dried Mint and Oregano
• Artificial Sweetener, if desired

Preparation:
Sauté the lamb in a non-stick pan, then pour off any fat and pat dry. Add remaining ingredients, except cabbage and artificial sweetener. Cover and cook over high heat until steaming. Lower heat and simmer 30 minutes. Add cabbage. Cover and cook 10 more minutes. Remove from heat. Add artificial sweetener if desired at this time. Garnish with cherry tomato and parsley.

Red Pepper and Tomato Soup

7 Nov

Perfect for any meal, our delicious Red Pepper and Tomato Soup is sure to warm you up and doesn’t take long to whip up. Enjoy!

redpeppertomatosoup

Servings:
• 2.5 Vegetables
• Suitable for Fast Track Patients

Ingredients:
• 1/2 Medium Red Bell Pepper, seeded and chopped
• 1/4 Medium Onion, chopped
• 1 Small Tomato, chopped
• 1/2 Garlic Clove, chopped
• 1/2 tsp. Fresh Thyme Leaves
• Fresh Ground Black Pepper to taste

Preparation:
Place onion and bell pepper in a saucepan and sauté over medium heat for 5 minutes. Add garlic and thyme and cook for 1-2 minutes, then add tomato and cook covered for 5-10 minutes. Puree the mixture as a soup and season with pepper.

Zucchini-Basil Soup

24 Oct

Let’s start this week with something special from the MWLC recipe book. Try our Zucchini-Basil Soup!

zucchinibasilsoup

Servings:
1 Vegetable (Recipe makes 6 servings)
Suitable for Fast Track Patients

Ingredients:
3 cups Zuchinni
1 Medium Onion, chopped
2 Garlic Cloves, chopped
4 cups water, divided
1/3 cup packed Basil Leaves

Preparation:
Julienne skin (only) from half of zucchini with slicer; drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini. Cook onion and garlic with Pam in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). Season soup with pepper. Serve with julienned zucchini mounded on top. Recipe makes 6 servings.

Italian Minestrone Soup

20 Oct

Both savory and satisfying, our minestrone soup is sure to make the perfect meal for your afternoon or this evening’s dinner!

minestronesoup

Servings:
• 3 Vegetables
• 1 Supplement

Ingredients:
• 1/2 serving shredded Cabbage
• 1/2 serving Mushrooms
• 1/2 serving Celery
• 1/2 serving Green Beans
• 1/2 serving Green Pepper
• 1/2 serving Tomato (pureed)
• 1 tsp. Onion Powder
• 1 Cream of Tomato Soup Supplement, prepared
• Pepper to taste

Preparation:
Put all ingredients into a large pot and cook until all vegetables are tender.