Sweet Potato Apple Soup

2 Nov

November is Sweet Potato Awareness Month!  Warm up with our Sweet Potato Apple Soup!

Image result for sweet potato soup sage

Sweet Potato Apple Soup

Servings:
1 Fruit
1 Starch
1 Nutrient

Ingredients:
½ medium Sweet Potato
1 small Apple
1 MWLC Chicken Bouillon Nutritional Supplement
1 tsp. Cinnamon
1 serving Brown Sugar Substitute
Juice from ½ Fresh Lemon
½ Tbs. Sage Leaves
Freshly Ground Black Pepper, to taste

Preparation:
Cube sweet potato and apple, place in slow cooker. Add chicken bouillon, cinnamon, sugar substitute, lemon juice and sage. Cook on low for 4-5 hours. Use a hand immersion blender and mix the ingredients in the slow cooker until creamy. Add pepper to taste right before serving.

Vinegar Salad Dressing

1 Nov

 

National Vinegar Day is here!  Dress up your salad with our Vinegar Salad Dressing!

Image result for apple cider vinegar

Vinegar Salad Dressing

Servings:
Suitable for Fast Track patients

Ingredients:
1 cup Apple Cider Vinegar
2 tbs. Lemon Juice
2 tsp. Onion, finely chopped
2 servings Stevia
½ tsp. Dry Mustard
1 tsp. Paprika

Preparation:
Combine all ingredients. Refrigerate. Shake well before using.
Note: This dressing may be kept for several weeks refrigerated in a closed container.

Onion Dressing

1 Nov

What’s your favorite way to dress up a salad?  You can’t go wrong with our Onion Dressing!

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Onion Dressing

Servings:
Suitable for Fast Track patients

Ingredients:
1 tbs. Dehydrated Onion
½ cup Apple Cider Vinegar
¼ cup Water
1 tsp. Fresh Lemon Juice
Dash of Garlic Powder

Preparation:
Combine all ingredients and shake in a container or bag.

Collard-Apple Smoothie

29 Oct

We’re capping off National Apple Month with our Collard Apple Smoothie!  🥬🥒🍏🍎

 

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Collard-Apple Smoothie 

Servings:
1 Vegetable
1 Fruit
Suitable for Fast Track patients

Ingredients:
1/2 serving Collard Greens
1/2 serving Cucumber, chopped
1 small Apple, chopped
1 Lemon, juiced
1 cup Water
1 cup Ice

Preparation:
Blend water, lemon juice and collard greens for 1 minute, then add cucumber and apple, top with ice, and blend for an additional 1-2 minutes or until smooth.

Pepper & Orange Spinach Salad

25 Oct

Spinach Lover’s Month isn’t just for Popeye!  Spinach is  an excellent source of vitamin K, vitamin A,vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Image result for orange spinach

Pepper & Orange Spinach Salad 🥬🍊🥗

Servings:
2 Vegetables
1 Fruit

Ingredients:
2 cups fresh Spinach
2 cups Boston Lettuce
1/4 medium Red Onion
1/2 medium Green Bell Pepper, slices
2 small Oranges
Mrs. Dash Table Blend to taste

Preparation:
Prepare pepper and peel/section the orange. Toss lettuce and spinach together.
Arrange pepper slices, orange sections and onion rings on top of the lettuce. Add MWLC salad dressing and Mrs. Dash to taste and serve.

Recipe Makes 2 Servings.

Erika’s Cherry Lemon Pudding Tart

24 Oct

It’s National Dessert Month and we ❤ Dessert!  Erika’s Cherry Lemon Pudding Tart caps off a meal perfectly!

Image result for cherry lemon

🍒🍋 Erika’s Cherry Lemon Pudding Tart 🍒🍋

Servings:
1 Fruit
1 Nutrient
1 Snack
Suitable for Fast Track patients

Ingredients:
1 MWLC Tangy Lemon Pudding Nutritional Supplement
1 MWLC Cherry Jello Fiber
9 medium fresh Cherries, mashed
1 MWLC Lemon Meringue Bar, crumbled

Preparation:
Prepare the cherry jello per the instructions on the packet and pour jello mixture into the bottom of a small glass pan. Once refrigerated as directed and the jello has set, prepare the tangy lemon pudding per the instructions on the packet and spread the pudding evenly over top of the jello. In a small mixing bowl, take a fork and mash the cherries for about 5 minutes. Take the mushed cherries and the juice and gently cover the entire top of the pudding. Lastly, take the lemon meringue bar crumbles and spread them evenly across the top of the cherries. Enjoy!