Turkey Cobb Salad


turkey-cobb-salad.jpgfoodies

Make your own turkey cutlets by cutting a turkey tenderloin into rounds and pound flat with a meat mallet. You can also purchase unproccesed deli turkey to save time.

Follow Me on Pinterest

Serves 4 Cook Time 30 minutes

Ingredients:
4 large eggs, hard boiled
1 1/8 tsp smoked paprika
3/4 tsp kosher salt, divided and pepper
1 1/2 lbs turkey cutlets
3 tbsp red wine vinegar
3 tbsp olive oil
1 pint cherry tomatoes
2 romaine lettuce hearts, chopped
1/4 c (2 oz) crumbled blue cheese

Directions:

Preheat the broiler. Combine 1 tsp paprika, 1/4 tsp salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a rimmed baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through (3 minutes per side). Transfer to a plate and set aside.

Combine the vinegar, the remaining paprika, 1/2 tsp salt, and pepper to taste in a bowl. Whisk the oil along with juices from the cooked turkey and 1/4 cup finely chopped tomatoes.

Peel and halve the eggs. Remove the yolks and chop the whites and add to the dressing mixture along with the lettuce and remaining tomatoes. Chop the turkey, add it to the bowl and toss. Sprinkle the top with crumbled blue cheese.

Nutrition Info: calories 324, fat 15.2g, protein 34g, carbohydrates 11g, sodium 700mg

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Poached Egg & Arugula Salad


poached-egg-and-arugula-salad.jpgfoodies

 

 

 

 

 

Follow Me on Pinterest

Serves 4  Cook Time 20 minutes

Ingredients:
3 tbsp shallots, chopped fine
2 1/2 tbsp extra-virgin olive oil
3 tbsp white wine vinegar, divided
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
cooking spray
4 large eggs
1 (5 oz) package arugula
4 pieces Canadian bacon, cooked and crumbled

Directions:

Combine shallots, oil, 1 tbsp vinegar, mustard, salt, and pepper stirring with a whisk.

Heat a non-stick skillet over medium high heat. Add enough water to fill two thirds full; bring this to a boil. Add remaining vinegar to the pan. Break eggs into custard cups (or a small glass) Bring water down to a simmer and gently pour eggs into the pan; cook 3 minutes or until desired doneness. Carefully remove the eggs with a slotted spoon.

Add arugula with the shallot mixture and toss to combine. Arrange 4 plates evenly with arugula, top with 1 egg 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.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Lemon Garlic Asparagus


asparagus-with-lemon-and-garlic.jpgfoodies

Asparagus is abundant right now in your grocery stores and local farmer’s markets; take advantage!

Follow Me on Pinterest

Serves 4  Cook Time 15 minutes

Ingredients:
1 lb trimmed asparagus
2 tsp olive oil
1 clove garlic, minced
1 tsp fresh lemon juice
1/4 tsp black pepper
1/8 tsp kosher salt

Directions:

  1. Heat a large skillet over medium high heat. Add olive oil to the pan and swirl to coat. Add asparagus and saute for 3 minutes.
  2. Add garlic and cook for 1 minute. Remove from the heat and add lemon juice, salt, and pepper. Toss to coat.

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook