Chinese Pork


chinese pork

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Serves 8 Cook Time 3-4 hours (high) 5-6 hours (low)

Ingredients:
2 1/4 lb pork tenderloin, cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 (14 oz) can low-sodium chicken broth
1/2 c water
1/4 c reduced-sodium soy sauce
3 tbsp medium or dry sherry
4 tsp splenda brown sugar blend
2 tbsp minced fresh ginger
1 tbsp rice vinegar
2-4 tsp chinese chile-garlic sauce
4 cloves garlic, minced 1 star anise pod, or 1 tsp aniseed
1 cinnamon stick
2 tbsp toasted sesame seeds

Directions:

  1. Place pork and scallion whites in a 4-quart or larger slow cooker.
  2. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
  3. Discard the star anise pod and cinnamon stick. Serve sprinkled with scallion greens and sesame seeds.

Serve over sauteed or steamed cabbage.

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

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Chicken with Leeks & Tarragon


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Serves 6 Cook Time 3-4 hours (high) 6-7 (low)

Ingredients:
4 skinless bone-in chicken breasts (cut in half)
3 leeks, halved, white and light green parts
1 c dry white wine
1 tsp kosher salt
1 pkg frozen green beans
1/2 c fat-free plain greek yogurt
1 tbsp fresh chopped tarragon

Directions:

  1. Place chicken, leeks, wine, and salt in a 4- to 6-quart slow cooker.
  2. Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken is tender.
  3. Transfer chicken evenly to plates. Add green beans, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.

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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Italian Vegetable Stew


italian vegetable stew

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Serves 8 Cook Time 6 hours

Ingredients:
4 c water
2 c chopped onion
1/2 c quartered mushrooms
1/2 lb lean, ny strip steaks
1 (14.5-oz) can whole tomatoes, undrained
1 (14 1/4-oz) can fat-free beef broth
3 garlic cloves, chopped
1 c sliced zucchini
1 c yellow squash
1 c torn spinach
1 tbsp dried rosemary, crushed
1 tsp salt
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp ground nutmeg
1/2 c grated parmesan cheese

Directions:

  1. Combine first 8 ingredients in a large slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes. Ladle into individual soup bowls, and sprinkle with cheese.

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

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