Naked Taco Salad


NakedTaco-Salad

Cinco de Mayo or anyday when you’re craving Mexican food look no further.

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Serves 6 Cook Time 45 minutes

Ingredients:

1 tablespoons extra-virgin olive oil
non-stick cooking spray
1 lb ground turkey
1 packet taco seasoning
1 large onion, chopped
1 garlic clove, minced
4 large tomatoes
1 cucumber, peeled, seeded and cut into slivers
1 medium bell pepper, chopped
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
1/3 c fresh lime juice
2 cups shredded romaine lettuce
Lime wedges for garnish

Directions:

  1. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add the onion and garlic and cook until fragrant (about 5 minutes). Add the ground turkey and the packet of seasoning and stir as this cooks to mix the seasonings.
  2. Prepare the salad: Layer the cooked turkey on the lettuce and top with chopped tomatoes, cucumbers, and peppers.
  3. Prepare the dressing: In a small bowl mix the chili powder, oregano, salt, cilantro, salsa and lime juice. Mix well and dress each salad. Garnish with extra lime wedges.

Nutrition Information Per 1 1/2 c serving
Calories 204.6, Fat 10g, Sodium 336.7, Carbohydrate 12.4g, Fiber 2.7g, Protein 16.7g

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

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Spicy Lamb Lettuce Cups


lamd-lettuce-cups_foodies

 

 

 

 

 

If ground lamb is not already in the meat case, the butcher will be glad to grind it fresh for you. If lamb is just not your favorite feel free to use ground turkey or chicken as a simple substitute.

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Serves 4 Cook Time 25 minutes

Ingredients:
1 tbsp ginger, peeled & grated
6 cloves garlic, minced
6 oz ground lamb
6 oz lean ground beef
1 1/2 c cucumber, seeded & diced
1/2 serrano chili, sliced thin
3 tbsp fresh lemon juice & zest
1 tbsp fish sauce
1 tsp Splenda
16 boston bibb lettuce leaves

Directions:

Combine the first 4 ingredients in a medium bowl and mix gently until just combined; let it stand for 15 minutes.

Heat a large skillet over medium high heat and add the lamb mixture; stirring to crumble and cook through (browned). Place the lamb in a large bowl. Add cucumber and the pepper and stir.

In a small bowl, combine lemon juice, zest, fish sauce and Splenda and stir until the Splenda dissolves. Add the juice mixture to the lamb mixture and toss to combine. Place about 1/3 c of lamb into each lettuce cup.

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

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Vegetable Beef Stew


 

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Do you like squash, zucchini, kale, just to name a few? Feel free to add these or any other vegetable that is on your program.

Serves 4 Cook Time 4-5 hours

Ingredients:
1 lb boneless beef chuck roast, trimmed and cut into bite-size pieces
1 container portabello mushrooms
1 medium leek
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 (14-1/2-oz) cans low-salt diced tomatoes
1 c water
1/2 c frozen green beans

Directions:

  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces and vegetables (except green beans). Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf. Stir in green beans and heat through.

How to clean leeks

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

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