Mint Basil Pesto


MMC Chimichurri sauce copy

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Toss a few fresh spinach leaves into the mix and add more nutrients.

Serves 8 Time 15 minutes

Ingredients:
3 c fresh mint leaves
1 c fresh basil
1/4 c low-sodium chicken broth
2 tbsp olive oil, extra-virgin
2 tbsp pine nuts, toasted
2 cloves garlic
1 tbsp fresh lemon juice
1 tsp kosher salt
1/4 tsp crushed red pepper flakes, or to taste

Directions:

  1. Combine all ingredients in a food processor or blender. Blend on high until smooth and combined (scraping down sides of bowl as necessary).

Per 2 tbsp
Nutrition Info : calories 47.7 fat 5.1g, protein 27.6g, carbohydrates 3.2g, sodium 314mg

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

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Shrimp Kebabs


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Serves 4  Cook Time 1 hour

Ingredients:
1/2 C canola oil
1/4 C lime juice
1/8 C Splenda brown sugar
1/4 C rice vinegar
1/4 tsp red pepper flakes
lime zest
2 cloves garlic
1 Tbsp ginger, grated, peeled
1/4 C basil, fresh chopped
pinch salt
1 1/2 lb 16-20 count shrimp, peeled and deviened
1 tsp chili sauce
1 C sugar-free peach preserves
1/4 C hot Chinese mustard

Directions:

  1. Mix the first 10 ingredients in a bowl and whisk to combine, add the shrimp. Pour all the contents in a large zip-loc bag and refrigerate at least 20 minutes or up to overnight.
  2. Preheat the grill to medium high heat. Oil the grill rack. Thread the shrimp onto skewers and grill for 1-1/2 minutes per side.

Make the sauce: Whisk chili sauce, preserves, and mustard into a medium bowl.
Serve 2 Tablespoons per guest.

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

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Balsamic Bruchetta Chicken


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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.

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