Kale Antipasto Salad


kale-antipasto-salad.jpgfoodies

Follow Me on Pinterest

Serves 4  Cook Time 35 minutes

Ingredients:
2 red onion, sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers
1 pint cherry tomatoes
2 tbsp olive oil, divided
8 c chopped kale leaves, stems removed
1 romaine heart, chopped
2 tbsp balsamic vinegar
2 oz deli-sliced soppressata cut into strips
2 oz romano cheese

Directions:

  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet and drizzle with 1 tbsp olive oil and season with salt and pepper. Broil, turning halfway through (6 minutes per side).
  2. Combine the kale and romaine in a large bowl with 1 tbsp olive oil and vinegar. Add the broiled vegetables and toss.
  3. Divide the salad among 4 bowls. Top with soppressata and romano cheese.

Nutrition Info: calories 370, fat 15g, protein 17.5g, carbohydrates 8.1g, sodium 533.6mg

 

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

Balsamic Bruchetta Chicken


Follow Me on Pinterest

Metabolic Medical Center Recipe

Serves 4 Cook Time 15 minutes

Ingredients:
4 thin chicken breasts
1/4 Cup + 2 Tbsp balsamic vinegar
1/2 Tbsp + 1 Tbsp olive oil
1 large + 1 medium garlic clove, minced
to taste Salt and pepper
to taste Basil, thinly sliced
to taste Parsley, chopped
4 medium roma tomatoes
1 small sweet onion
1/4 Cup parmesan cheese (sprinkled lightly)

Directions:

  1. Add 1/4 cup balsamic vinegar, 1/2 tablespoon olive oil, 1 large clove minced garlic, and salt and pepper to a ziplock bag. Add the chicken and shake to mix. Refrigerate until ready to use.
  2. Preheat broiler.
  3. Dice tomatoes and onion and mince garlic. Combine with 2 tablespoons balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.
  4. Using a countertop grill or a grill pan, grill the chicken until cooked through, about 4 minutes each side.Transfer to a baking sheet covered with tin foil.
  5. Top each piece of chicken with 1/4 cup of the tomato bruschetta and cheese. Broil for about 5 minutes or until the cheese begins to char. Top with thinly sliced basil and parsley.

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