Quickest Ever Chicken


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Serves 4 Cook Time 40 minutes

Ingredients:
2 lbs boneless, skinless chicken pieces
1 (26 oz.) jar Cipriani’s Classic Italian pasta sauce
1 Tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
to taste salt and pepper

Directions:

  1. Heat oil in a large sauce pan. Add chicken pieces, sprinkle with oregano, basil, garlic powder, salt and pepper.
  2. Cook on medium until the chicken is browned on each side (3-4 minutes per side). Add pasta sauce to the pan and let it come to a boil.
  3. Reduce heat, cover and let simmer for about 30 minutes. Add more basil, oregano, garlic, salt, pepper and paprika (optional) if desired.

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

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Garlic Grilled Tomatoes


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Metabolic Medical Center Recipes

Serves 4 Cook Time 15

Ingredients:
2 Tbsp fresh thyme leaves, chopped
5 cloves garlic, minced
3 Tbsp olive oil
1/2 tsp fresh basil, chopped
1/2 tsp fresh oregano, chopped
1/2 tsp fresh paprika
1/2 tsp salt
1/2 tsp pepper
4 large tomatoes
1/4 Cup Parmigiano-Reggiano

Directions:

  1. Cut tomatoes in half crosswise, season with the seasoning mixture. Heat the oil to medium in a small frying pan. Add garlic and cook until golden brown and pour into a bowl. Oil and preheat grill to high heat.
  2. Place the tomatoes cut side down on grill for 3-5 minutes. Turn over, top with the garlic mixture and continue to cook for another 3 minutes. Remove and top with thyme, seasonings and parmigiano-reggiano.

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

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Basil Beef Salad


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Metabolic Medical Centers - Metabolic Recipes - Basil Beef Salad

Serves 4 Cook Time 20 minutes

Ingredients:
1 Tbsp canola oil
12 oz hanger steak, trimmed (or flank steak)
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp fresh lemongrass, minced
1 Tbsp dark sesame oil
2 tsp fish sauce 2 tsp chile paste
1 1/2 Cups loosely packed fresh basil leaves
1 Cup English cucumber, sliced thin
3 large ripe heirloom tomatoes, cut into wedges
2 medium shallots, sliced thin

Directions:

  1. Preheat oven to 425°.
  2. Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and black pepper. Add steak to pan; sauté 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.
  3. Combine soy sauce and next 5 ingredients (through chile paste), stirring well. Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.

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