Italian Turkey Sausage


italian turkey sausage

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Serves 4 Cook Time 8-10 hours

Ingredients:
1 lb italian turkey sausage links
1 tbsp roasted garlic
1 (16-oz) bag frozen pepper stir-fry (green/red/yellow peppers and onions)
1/2 c mild banana pepper rings (drained)
1 (26-oz) jar low sugar tomato and basil pasta sauce
1 (6-oz) can tomato paste
pepper, to taste

Directions:

Place sausage in slow cooker. Stir in garlic, pepper stir-fry, pepper rings, pasta sauce, tomato paste and pepper. Cover, set heat to low and simmer 8-10 hours.

Serving Size 2 sausage links
Nutrition Info: calories 350 fat 12.6g, protein 31.3g, carbohydrates 9g, sodium 476mg

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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Classic Vegetable Soup


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Serves 6-8    Cook Time 5-7 hours on low
Ingredients
4 Tbsp
canola or vegetable oil
2 Cups
leeks, chopped (white parts only)
2 Tbsp garlic, minced
Kosher Salt
2 Cups
zucchini, chopped
2 Cups
yellow squash, chopped
2 Cups
fresh green beans, cut into 3/4 inch pieces
2 Qts
low sodium vegetable broth (or chicken broth)
4 Cups
fresh tomatoes, peeled, seeded and chopped
1/2 tsp
fresh ground pepper
1/4 Cup
fresh parsley leaves
1-2 tsp
fresh lemon juice

Directions:

    1. Heat the oil in a large skillet or stock pot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash and green beans and continue to cook for 4-5 minutes, stirring occasionally.
    2. Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.

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

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Metabolic Recipes