Stuffed Venison Mushrooms

12 Sep

Are you looking for Venison recipes?  Try our Stuffed Venison Mushrooms to celebrate National Mushroom Month!

 

Image result for stuffed mushroom wild rice

Stuffed Venison Mushrooms

Servings:
1 Protein
2 Vegetables
1 Starch

Suitable for Fast Track Patients

Ingredients:
1 serving Venison, ground
1 cup Portabella Mushrooms, stems removed
1/4 medium Red Pepper, diced
1/4 medium Yellow Onion, diced
1/4 cup Wild Rice, cooked
1/2 Tbsp. Parsley, chopped
Garlic Powder, to taste
Black Pepper, to taste

Preparation:
Preheat oven to 400. Line a baking sheet with parchment paper. In a skillet, spray unflavored cooking spray and cook red pepper, onion, and ground venison until vegetables are tender and the venison is cooked completely. Drain. Transfer mixture to a bowl and add cooked rice, garlic powder and pepper, mix well. Place mushrooms on pan and fill with venison mixture. Bake for 20-25 minutes or until mushrooms are tender. Garnish with parsley.

Hawaiian Portobello Stack

7 Sep

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

Image result for pineapple portobello grilled

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.

Cilantro-Lime Chicken with Grilled Watermelon

4 Sep

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 watermelonCilantro-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.

How to Cook Oil-Free With Parchment Paper

1 Sep

Using parchment paper to roast vegetables in the oven makes clean-up a snap. No oil, butter or added fats are needed as parchment paper creates a non-stick surface. Baking “en papillote” is the fancy French way of saying “in parchment,” and you will wonder why you didn’t try this until now.

Just line a baking sheet with the parchment paper, toss the vegetables and lean protein with fresh herbs and spices.  Make parchment paper (or aluminum foil) pouches to steam and further infuse the herbs and spices into your food.  Because the steam does all of the work, you need less fat to build flavor.  The result?  A delicious, lower-calorie steamed meal.

All About Veggie Noodles

28 Aug

HOW DO I TURN VEGGIES INTO “NOODLES?”

The most popular way to make veggie noodles is with a spiralizer. There are several different models at different price points — everything from handheld options to screw spiralizers and expensive countertop options, too. That said, if you aren’t ready to take the spiralizer plunge, you can also use a mandoline, knife or vegetable slicer to create thin strips. Lastly, most well-stocked grocery stores today carry pre-packaged veggie noodles.

HOW DO I COOK VEGGIE “NOODLES?”

Spiralized veggies are quick to cook, but there are a few tips you’ll want to employ for best results.

First, make sure you pat wetter noodles dry before cooking them — zucchini (which is 90% water) and squash are great examples. You’ll want to remove most of this water before cooking, so you don’t simply steam the noodles. All veggie noodles can be boiled, but the cooking time depends on the vegetable. Softer veggies such as zucchini only take 1–2 minutes, whereas sweet potatoes might take 4–5 minutes. For some “noodles,” you may not even choose to cook your veggies — carrots, as an example. Raw vegetables have a lovely texture and exceptional nutrition.

HOW TO BEST TOP MY “NOODLES?”

When it comes to sauces, choose less-watery options. If you are using tomato sauce, reduce it so it has less water.  Choose richer sauces with lighter vegetables (say, a pesto with zucchini) and perhaps pair more robust sauces with heartier root veggie “noodles” (chunky meat sauce with carrots or broccoli, perhaps).

Are you interested in more veggie noodle recipes?  http://patients.mwlc.com/Recipes2016.php

Cherry Popsicle

26 Aug

National Cherry Popsicle Day is here!  Cool off with this fresh and tasty recipe!

Cherry Popsicle

Servings:
2 Fruits
1 Dairy

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!

 

Cucumber, Blackberry, Peach Salad

21 Aug

It’s still National Peach Month!  We have the perfect cool, tart and sweet recipe for you!

Image result for blackberry, peach

Cucumber, Blackberry, Peach Salad

Servings:
1.5 Vegetables
1.5 Fruits
Freedom and Fast Track 2.0 Approved

Ingredients:
1 cup Mixed Greens
1/4 medium Cucumber, diced
1/2 small Peach, pitted and sliced
2/3 cup Blackberries

Preparation:
Fill bowl with mixed greens.Top with peach, blackberries, cucumber. Drizzle with desired dressing (MWLC Raspberry Vinaigrette is recommended) and serve immediately.