Seafood Salad


seafoodsalad

This makes a beautiful presentation for a party, outdoor gathering or summer get together. Best part is it can be made in advance, and served cold.

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Serves 6 Cook Time 1 hour 33 minutes

Ingredients:
kosher salt
3 lemons, 1 halved and 1 juiced
4 cloves garlic, smashed
1 small red onion, sliced very thin
1/2 lb shrimp, cleaned
1/2 lb scallops, halved
3/4 calamari, tubes sliced thin
1 lb mussels
2 stalks celery (chopped tops)
1 small fennel bulb, quartered, cored, and sliced
1/2 c chopped green olives
6 tbsp extra virgin olive oil
fresh pepper

Directions:

  1. Bring a pot of salted water to a boil. Add the lemon halves and garlic. Submerge a large heatproof strainer in the water. Soak the onion in ice water while the seafood cooks. Fill a large bowl with ice water and set aside.
  2. Add the shrimp, scallops, and calamari to the strainer and cook for 2 minutes (until shrimp is pink), remove and plunge in ice water. Return the strainer to the boiling water and add the mussels; cook until the shells open. Drain the seafood from the water and remove the mussels from the shells. Pat dry.
  3. Drain the red onion and pat dry. Combine seafood, onion, celery, fennel ,olives and parsley the in a large bowl. Drizzle with lemon juice and oil and season with salt and pepper. Let it sit at least 30 minutes or refrigerate up to 4 hours.

Nutrition Info: calories 281 , fat 9g, protein 38.2g, carbohydrates 16g, fiber 58g, sodium 1,026mg

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

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“Naked” Tacos


nakedtacos-foodies

Nothing can beat the taste of good Mexican food. Usually with good mexican food comes fat and calories. Not this time! Replace the tortillas with romaine lettuce leaves to stuff like tacos or iceberg/bibb to stuff and roll like a burrito.  Happy Cinco De Mayo!
Easy Easy Salsa Recipe

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Fish Tacos with Tomatillo Sauce

Serves 4 (2 tacos each) Cook Time 45 minutes

Ingredients:
3 garlic cloves
2 medium tomatillos, husked and rinsed
1/2 medium jalapeno pepper
1/2 c cilantro stems
3 tbsp low-fat mayonnaise
1/2 tsp sugar substitute (splenda)
3/8 tsp salt, divided
2 c very thinly sliced red cabbage
1 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
4 (6 oz) tilapia fillets (or flounder, grouper, snapper)
1/4 tsp freshly ground black pepper
1/4 c fresh cilantro leaves
8 lettuce leaves

Directions:

  1.  Preheat broiler to high.
  2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
  3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
  4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
  5. Working with 1 lettuce leaf at a time, arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Nutritional Info Serving size 2 tacos:
Calories 247.3, Fat 9.5, Sodium 172.1mg, Carbohydrates 6.7g, Fiber 1.3g, Protein 34.9g

Flank Steak Tacos with Lime Sauce

Serves 4 (2 tacos each) Cook Time 45 minutes

Ingredients:
20 baby sweet peppers
Cooking spray
1 tsp ground chipotle chile pepper
1 tsp paprika
1/2 tsp kosher salt
1 (1 lb) flank steak, trimmed
3 tbsp low-fat mayonnaise
1 tsp grated lime rind
1 tbsp lime juice
1 tsp minced garlic
1 tsp water
8 lettuce leaves
1/2 c Easy Easy Salsa or other low sugar salsa

Directions:

  1. Preheat broiler to high.
  2. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.
  3. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.
  4.  Working with 2 lettuce leaves at a time, place 2 on each of 4 plates. Divide steak evenly among the leaves top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Nutritional Info Serving size 2 tacos:
Calories 324, Fat 11.8, Sodium 299mg, Carbohydrates 18g, Fiber 5g, Protein 25.5g

Blackened Shrimp Tacos

Serves 4 (2 tacos each) Cook Time 45 minutes

Ingredients:
2 tbsp fat free buttermilk
2 tbsp low-fat mayonnaise
1/2 tsp minced garlic
1/2 tsp white vinegar
2 tsp paprika
1 1/2 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp ground red pepper
1 lb medium shrimp, peeled and deveined
Cooking spray
8 lettuce leaves
1/2 cup diced plum tomato
1 ripe avocado, peeled and roughly mashed (only if you are on a Nutriplus/Maintenance Program)

Directions:

  1. Combine first 5 ingredients in a small bowl; set aside.
  2. Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
  3. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
  4.  Divide shrimp evenly among lettuce leaves; divide tomato and sauce evenly among tacos.

Nutritional Info Serving size 2 tacos (without avocado):
Calories 168.9, Fat 5.1g, Sodium 256mg, Carbohydrates 4.7g, Fiber 0g, Protein 23.5g

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

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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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