Vegetarian Chili

13 Oct

October is National Chili Month and Vegetarian Month!  Chili is the perfect way to ease into fall!

Image result for ancho chili

Vegetarian Chili

Servings:
1 Protein
1 Vegetable
1 Starch
1 Nutrient
1 Supplement

**Freedom Vegetarian Meal Plans ONLY**

Ingredients:
Unflavored Cooking Spray
1 portion of Mozzarella Cheese
1/2 medium Onion (diced)
1 clove of Garlic (minced)
1 MWLC Tomato Soup Nutritional Supplement
1 MWLC Vegetarian Sloppy Joe Nutritional Supplement
1/4 cup cooked Kidney Beans
2 tsp. Ancho Powder
1/2 tsp. Salt-Free Extra Spicy Seasoning Blend

Preparation:
Spray bottom of small skillet with unflavored cooking spray. Cook onions over medium heat for 5 minutes, stir in the minced garlic and cook for additional 10 seconds mixing onions and garlic together. Set skillet aside. In a medium sauce pot mix together the MWLC Tomato Soup packet and MWLC Vegetarian Sloppy Joe packet add 12oz of water, stir together until well blended over medium heat. Stir in the ancho powder, spicy seasoning blend, beans, onion and garlic and bring to a boil. Reduce heat and simmer for 10-15 mins. Pour into a bowl and top with the mozzarella cheese.

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Crockpot Shredded Chicken Chili

8 Oct

October is National Chili Month!  How spicy 🌶 do you like your Chili?

Image result for chicken, chili powder, jalapeno ingredients

Crockpot Shredded Chicken Chili

Servings:
1 Protein
2 Vegetables
1 Starch
2 Supplements
Suitable for Fast Track patients

Ingredients:
1 portion Boneless Skinless Chicken Breast
1/4 Tbsp. Garlic Powder
1/4 medium Jalapeno, diced
1/4 medium Onion, diced
5 Cherry Tomatoes, cut in half
1/4 cup Corn
1 MWLC Creamy Chicken Soup Nutritional Supplement
1 MWLC Tomato Soup Nutritional Supplement
1 tsp. Chili Powder
1 tsp. Cumin
3/4 cup Water
Black Pepper, to taste

Preparation:
Place chicken breast and 1/4 cup of water in a crockpot for 2-4 hours. Once the meat is no longer pink, remove from fluid and shred with two forks. Add the shredded chicken, tomatoes, chili powder, cumin, garlic powder, jalapeno, corn, MWLC Creamy Chicken and MWLC Tomato Soup and 1/2 cup of water to the crockpot, cook for 1 hour. Add pepper to taste.

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Betty’s Chicken Lemon Rice Soup

4 Feb

Updated: 8/22/18

National Homemade Soup Day is here!  Have you tried MWLC patient Betty’s Chicken Lemon Rice Soup?  Yum!

Image result for chicken lemon soup

Servings:
1 Protein
2 Vegetables
1 Starch
Suitable for Fast Track Patients

Ingredients:
1 serving Chicken, cut into bite size pieces
1/2 medium Onion, cut into pieces
1/2 cup Zucchini, cut into pieces
1/2 cup Broccoli, bite size pieces
(You can add or delete whatever veggies you would like)
1 MWLC Fiber Fulfill Chicken Bouillon
Mrs. Dash’s Chicken Spice, to taste
Mrs. Dash’s Lemon Pepper Spice, to taste
(Add any other spices you wish)
1 cup Water
Juice of 2 fresh lemons
1/4 cup Wild Rice, cooked

Preparation:
Place chicken in a casserole dish, layer veggies on top. Sprinkle with bouillon, and any other spices. Add water, and fresh lemon juice. Cook in 350* oven 45-60 mins. Place rice in large bowl, spoon soup out of casserole dish on top. Enjoy!

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Cauliflower Soup with Scallops

24 Jan

January is National Soup Month!  Warm your heart and soul with this Cauliflower Soup with Scallops recipe!

Image result for cauliflower immersion blender soup

Servings:
1 Protein
1 Vegetable
1 Nutritional Supplement

Ingredients:
1 serving Scallops, cleaned
½ cup Cauliflower
¼ medium Onion, sliced
2 Garlic Cloves, crushed
1 MWLC Chicken Bouillon Nutritional Supplement
1 tsp. Yellow Curry Paste
½ Tbs. Extra Light Olive Oil
Freshly Ground Black Pepper, to taste

Preparation:
In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic, and curry paste. Cook for 10 minutes until onions are soft. Add chicken bouillon, bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft. Remove from heat. Allow to cool for 5 minutes and blend with an immersion blender while in the saucepan. Add fresh ground black pepper to taste. To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops.

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California Turkey Soup

12 Jan

National Soup Month is here!  This healthy soup recipe is sure to be warm and satisfying! California Turkey Soup

Image result for turkey soup

Servings:
1 Protein
3 Vegetables
1 Nutritional Supplement

Ingredients:
1 serving Extra Lean Ground Turkey
1/4 tsp. of Onion Powder
1/4 tsp. minced Garlic
1 cup raw, chopped Broccoli
1 cup raw, chopped Cauliflower
1/2 cup raw, diced Carrots
1/4 tsp. dried Oregano
1/4 tsp. dried Basil
1/4 tsp. Pepper
1 MWLC Chicken Bouillon Soup

Preparation:
In a large pan, cook serving of extra lean ground turkey. Steam carrots, cauliflower, and broccoli for about 5 minutes in the microwave. Add all other ingredients to the extra lean ground turkey. Then combine your turkey mixture into the glass bowl with vegetables and stir. Follow directions on your chicken bouillon packet, once it is cooked add soup to meat and vegetables in the glass bowl. Lastly, add a couple ounces of extra water if necessary.

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Slow Cooker Chicken, Kale, Sweet Potato Stew

11 Jan

January is National Slow Cooking Month!  Dust off your slow cooker and try this delicious Chicken, Kale and Sweet Potato Stew!

Image result for chicken sweet potato kale stew

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

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 potatoes are 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.

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Sweet Potato and Carrot Soup

9 Nov

Sweet Potato and Carrot Soup

Recipe makes 1 serving.

Servings:
2 Vegetables
1 Starch

Ingredients:
1/2 medium Sweet Potato, cubed
1/2 cup Carrots, choppped
1/4 medium Onion, diced
1/2 cup Celery, chopped
1 clove Garlic, minced
1 MWLC Chicken Bouillon Fiber Fulfill
2 cups Hot Water
1 tsp. Curry Powder
1/4 tsp. Ground Ginger
Black Pepper, to taste

Preparation:
In a bowl, mix MWLC Chicken Bouillon Fiber Fulfill with 2 cups hot water. Add mixture to a medium pot and add all remaining ingredients. Stir to combine. Turn stove to high and bring to a boil. Once boiled, lower heat to simmer and cover the pot, for about 20 minutes or until carrots and sweet potato are fork-tender. Using an immersion blender, very carefully blend the hot soup into a purée. You may also ladle the soup in batches into a blender (just make sure you have a vented lid, or else the hot soup will explode!)

Recipe and Photo by Sarah in Canton.

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WJBK Fox2 Detroit: Green Onion Cauliflower Soup Meatless Monday with Chef Bobby

7 Nov

In case you missed it, MWLC Culinary Advisor Chef Bobby and Business and Wellness Development Coordinator Tracy Strieter made a delicious Green Onion Cauliflower Soup.  This vegetarian and vegan friendly soup will not only warm you up but it will satisfy your belly too!  Enjoy this low sodium soup recipe!

Green Onion Cauliflower Soup

All Freedom plans, all Freedom Vegetarian plans, FT 2.0 approved

Counts as: 2 ½ vegetables


Ingredients:

1 clove Garlic, minced
1 tsp of Chili Powder
1 ½ cup Cauliflower florets (1/2 reserved for garnish)
5 Green Onions (chopped)
1 ½ cups Water
Juice from ½ of a Lemon
Pinch each of Curry, Ginger and Turmeric (to taste)
fresh Thyme (to garnish)
Black Pepper (to taste)
Lemon zest (to garnish)
Unflavored non-stick cooking spray

Directions:

SOUP:  Add a little water to a medium sauce pan over medium heat. Stir in the garlic and chili powder; saute stirring occasionally. Add 1 cup of cauliflower and chopped green onions, cook for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are softened, about 20 minutes. Use a hand blender to puree the soup. Stir in the lemon juice, thyme and pepper. If the soup is too thick, add a little more water. Taste and adjust seasoning.

CAULIFLOWER GARNISH:  Combine ½ cup of remaining cauliflower florets, unflavored non-stick spray and ¼ teaspoon of curry powder in a mixing bowl. Pour the contents on a baking sheet and roast the curried cauliflower mixture at 350 degrees for 15 minutes.

Ladle soup into bowls and serve topped with curried cauliflower, fresh thyme and lemon zest.  Serve!

For more healthy recipes, visit www.mwlc.com/recipes

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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.

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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.

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