Servings: 2 Fruits 1 Snack Suitable for Fast Track patients
Ingredients: 1/2 cup Strawberries, sliced thick 2/3 cup Blueberries and Raspberries, mixed 1 MWLC Double Chocolate Bar Wooden Skewers
Preparation: Line a dish or baking sheet with parchment paper. Place the Double Chocolate Bar in a small bowl and microwave in increments of 20 seconds, stirring each time. Once melted, set aside. Thread fruit onto skewers leaving a couple inches open at the bottom. Start by placing a strawberry slice, blueberry, and raspberry, repeating until all fruit is used. Place skewer(s) on lined baking sheet. Using a fork, drizzle skewers with desired amount of melted chocolate and enjoy!
Ingredients: 1 serving Brown Rice, cooked 1/2 medium Cucumber, peeled, seeded, cut into small squares 1 serving Crab, cooked 2.5 small Green Onions, diced, garnish
Ginger Dressing Ingredients: 1″ piece fresh Ginger, peeled and quartered 2 medium Garlic Cloves, peeled and minced 2 Tbs. Apple Cider Vinegar 1 Tsp. Dijon Mustard 1 Tbs. fresh Lemon Juice Pinch of Red Pepper Flakes
Preparation: Heat dressing ingredients over medium heat for 5 minutes. While your brown rice is still warm, pour the mixture over it and toss to combine. Let cool to room temperature. Assemble each ingredient in a mason jar in the following order:
First (bottom) layer: Brown Rice Second layer: Cucumber Third layer: Crab Fourth layer: Green Onions
Store in the refrigerator until ready to eat. When ready to serve, dump jar’s content into a bowl, toss, and serve with any extra dressing. Enjoy!
Ingredients: 1 portion boneless skinless chicken breasts 1 celery stalk ¼ medium onion, diced 1 clove garlic 1 package MWLC Chicken Bouillon ¼ tsp. Cayenne Pepper sauce 1 tsp. Tabasco sauce 6 oz. water 1 large lettuce leave, Iceberg ¼ cup carrots, shredded 1 large celery stalk, cut into 2 inch matchsticks
Preparation: Combine chicken, onions, celery stalk, garlic, MWLC Chicken Bouillon broth and water (enough to cover your chicken, use more water if needed) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve ½ cup Chicken Bouillon broth and discard the rest. Shred the chicken with two forks, return to the pot with the ½ cup Chicken Bouillon broth and the Tabasco sauce and saute 2 to 3 minutes.
To prepare lettuce cup, place buffalo chicken in lettuce leaf, top with ¼ cup shredded carrots, celery and Wrap it up.
Servings: 0.5 Protein 1 Vegetable 0.5 Starch Suitable for Fast Track patients
Ingredients: At least 2 medium Jalapeno Peppers 1 serving Cottage Cheese Stevia, to taste 1 piece Melba Toast
Preparation: Mix serving of cottage cheese with stevia, to create a “cream cheese” like taste. Create jalapeno “boats” by cutting jalapeno peppers in half lengthwise and removing seeds. Scoop cottage cheese mixture into jalapeno boats. Bake at 400 for about 20 minutes. Crumble melba toast on top of boats, if desired, during the last 10 minutes of baking.
Servings: 1 Protein 2 Vegetables Suitable for Fast Track patients
Ingredients: 1/2 medium Cucumber 1 small Tomato, diced 1 serving 1% Low-Fat Cottage Cheese 2 sprigs Basil Black Pepper, to taste
Preparation: Thoroughly rinse the small tomato and the half of a medium cucumber. Cut the cucumber down the middle into halves. Dice the small tomato. Fill each cucumber halve with cottage cheese, then gently spread the diced tomatoes over top of the cottage cheese. Rinse the basil, shake dry, pluck leaves and cut the basil into fine strips. Place the basil over top of the stuffed cucumbers and sprinkle with black pepper to taste. Enjoy!
Servings: 2 Vegetables Suitable for Fast Track patients
Ingredients: 1 small Tomato, chopped 1/2 serving Cucumber, chopped 1/2 serving Celery, chopped 1 cup Water 1 cup Ice 1 pinch Cayenne Pepper 1/2 tsp. Turmeric 1/2 Tbsp. fresh Lemon Juice Fresh Black Pepper, to taste 1/2 inch piece fresh Horseradish, peeled and grated
Preparation: Blend all ingredients together and enjoy with ice!
Ingredients: ½ tbs Fresh Tarragon, chopped 1 Garlic Clove 2 tbs Carrots, minced 2 tbs Red Bell Pepper, minced 1 serving Greek Non-Fat Yogurt ¼ cup Fresh Lemon Juice, Squeezed 1 tsp Black Pepper, ground 2 ½ Radishes, minced ¼ cup Celery, minced 1/3 cup Fresh Chives, chopped 1 oz Apple Cider Vinegar ¼ Fresh Parsley, chopped
Vegetables for Dipping: ½ cup Celery Stalks, chunked ¼ cup Baby Carrots, whole
Preparation: Combine Tarragon, Chives, Garlic Clove, and Parsley into a food processor. Blend until they are finely chopped. Add all of the rest of the ingredients into the food processor and puree until creamy and smooth. Spoon the dip into a dish. Refrigerate for 15 minutes. Once chilled, use the chunked celery and whole baby carrots to dip with.
Everyday is a great day for Mexican Dip! Mexican Dip Servings:1 Nutrient1 Snack Ingredients:1 serving Cottage Cheese1 MWLC Vegetarian Sloppy Joe Nutrient, prepared1 bag MWLC Cheddar Double Bites½ tsp. Cayenne Pepper Preparation:Mix all ingredients and heat for 10-15 minutes or ... Read more »