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Apricot Recipes

Belonging to the “Prunus” family of fruit trees, apricots have long been described as peaches with attitude! Their noticeable tartness makes them particularly great for baking and if it’s complexity you’re looking to add, then cooked apricots will deliver! The true taste of an apricot, however, is for you and your tastebuds to decide. Now, the question you must ask yourself, “Apricots, apricots, in a dish! How many pieces do you wish?” Enjoy!

 

Bacon Wrapped Apricots

Ingredients:

  • 2 medium apricots
  • 3-4 slices uncured bacon (up to 150 calories worth, per your MRC menu)
  • Toothpicks

Instructions:

  1. Preheat oven to 350° F
  2. Wash and remove the pit from 2 apricots
  3. Slice each apricot in half (you’ll have 4 pieces total)
  4. Wrap 1 piece of bacon around each apricot half, and insert a toothpick to hold the bacon in place.
  5. Place on ungreased baking sheet and bake in preheated oven for approximately 20 minutes, until bacon is crisp.

Servings: 1 | Serving Size: 2 apricots | One Serving Replaces: 1 healthy fat, 1 carbohydrate

 

Sweet Sauteed Apricots

Ingredients:

  • 4 medium apricots
  • 4 packets zero calorie sweetener
  • 1 Tbsp grass-fed butter or coconut oil

Instructions:

  1. Wash, slice and pit apricots
  2. In a small skillet, heat butter or oil until hot but not smoking
  3. Add apricots and saute until tender
  4. Remove from heat and transfer to a plate. Sprinkle with zero calorie sweetener. Best served warm

Servings: 2 | Serving Size: 2 apricots | One Serving Replaces: 1 carbohydrate, ½ svg healthy fat

 

Apricot Jalapeño Jam

Ingredients:

  • 6 medium apricots
  • 1-2 jalapeños
  • 4 packets of zero calorie sweetener
  • 1/4 C lemon juice

Instructions:

  1. Wash the apricots thoroughly. Note: because the skins will be used, this step is important.
  2. Remove the stone (pit) and slice apricots in half
  3. Leave the skins on (the pectin from the skin will help the jam firm)
  4. Prep the jalapeños by removing stems and seeds (Tip: removing seeds will reduce the spice)
  5. Place apricots and jalapeños in saucepan and bring to a boil, stirring occasionally
  6. Simmer for 5 minutes or until the apricots are mushy.
  7. Reduce heat to med-low, and add lemon juice and sweetener.
  8. Continue to simmer for another 40 minutes or until the texture thickens to your desired consistency. Stir occasionally to prevent sticking. Mash up any chunks with a fork.
  9. Pour into sterilized jar with a tight fitting lid. Let cool completely.
  10. Place in fridge. Good for up to 1 week.
  11. On your MRC Menu 1/3 of the jar is a fruit serving. Enjoy on toast or as a topping for chicken or pork loin.

Servings: 3 | Serving Size: 1/3 of finished jam | One Serving Replaces: 1 carbohydrate

 

Apricot Cheesecake

Ingredients:

  • 24 oz low-fat Cottage cheese
  • 6 medium apricots
  • 4 packets of zero calorie sweetener
  • 2-4 Tbsp of water
  • 2 packets MRC Vanilla Creme Pudding High Nutrient Supplement

Instructions:

  1. Wash, pit, and slice the apricots
  2. Place all ingredients in a blender or mixer and blend until smooth (cheesecake or pudding like consistency is the goal)
  3. Pour mixture into 4-6 of your favorite single serve containers*. Place in fridge to set.
  4. Keep refrigerated until ready to consume.

Servings: 4-6* | Serving Size: 1 individual cup | One Serving Replaces: 1 protein, 1 carbohydrate, ½ creamy HNS

* For Clients on the More Menu, this recipe makes 6 single servings. For Clients on More Level 1, this recipe makes 4 single servings.

 

Apricot, Spinach & Shrimp

Ingredients:

  • 1 packet MRC Mango Orange Concentrate High Nutrient Supplement (optional)
  • 2 medium apricots
  • 3-6 oz of shrimp (check for required amount on your MRC Program Menu)
  • 8 oz of fresh spinach
  • 1 Tbsp grass-fed butter or coconut oil

Instructions:

  1. Wash, pit, and slice the apricots
  2. Rinse spinach
  3. Peel and devein shrimp
  4. In a small skillet, heat butter or oil over medium-high heat until hot but not smoking
  5. Add spinach and apricots and simmer until spinach begins to wilt (this will only take a couple of minutes).
  6. Add shrimp and HNS and cook until pink, about 1-2 minutes per side

Servings: 1 | Serving Size: entire recipe | One Serving Replaces: 1 protein, 1 vegetable, 1 carbohydrate, 1 healthy fat, 1 clear HNS

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