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 »
The secret to success on any Medical Weight Loss Clinic program means regular visits. Our patients lose more weight and achieve better results when they meet with us in person. Find out ... Read more »