Turkey Spinach Omlet


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An easy breakfast AND good use leftovers, couldn’t get any better…
My husband and I spilt this for lunch the other day and it was perfect.

Serves 2 Cook Time 5-6 minutes

Ingredients:
3 whole eggs
1/2 tsp black pepper
pinch of salt
1 tsp grated parmesan cheese
1 C leftover turkey, chopped
1 C fresh spinach, chopped
I Can’t Believe It’s Not Butter Spray

Directions:

  1. Scramble eggs, pepper, salt, and parm. cheese together in a small bowl. Heat a small non-stick skillet over medium-low heat and spritz with I Can’t Believe It’s Not Butter Spray.
  2. Pour the eggs into the skillet and swirl to coat the sides and bottom of the pan. Add the turkey and spinach and cover with a tight lid. Cook for 5-6 minutes until the eggs set.
  3. Fold the eggs over and serve over a fresh bed of spinach.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Bacon Brown Sugar Brussel Sprouts


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Serves 6-8 Cook Time 30 minutes

Ingredients:
4 slices turkey bacon
1 (14 oz) low-sodium chicken broth
1 tbsp Splenda brown sugar
1 tsp salt
1 1/2 lb fresh brussel sprouts, trimmed and halved

Directions:

  1. Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
  2. Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Green Beans w/ Shallots and Red Pepper


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Serves 8-10 Cook Time 20 minutes

Ingredients:
2 (16-oz.) bags frozen whole green beans, thawed
1/4 Cup butter substitute
3 large shallots, thinly sliced*
1 large red bell pepper, cut into thin strips
1 tsp kosher salt**
1/2 tsp pepper
1/2 tsp garlic powder

Directions:

  1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
  2. Melt butter substitute in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.

*1/2 small sweet onion, thinly sliced, may be substituted.

**1/2 tsp. regular salt may be substituted.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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