Beef Canapes


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Serves 8 Cook Time 1 hour 10 minutes

Ingredients:
1 1/2 lbs beef tenderloin
2/3 C jarred roasted red peppers
1 small shallot, minced
1/4 tsp garlic, grated
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp capers
1/4 tsp fresh rosemary

Directions:

  1. Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. Heat olive oil in an oven proof skillet over medium-high heat. Add the beef and brown on all sides (about 6 minutes). Transfer the skillet to the oven and roast until the internal temp reaches 125 degrees (about 30 minutes). Let it rest 15 minutes.
  2. Meanwhile, mix the chopped roasted bell peppers, shallot, vinegar, capers, garlic, rosemary, salt and pepper to taste in a small bowl. Thinly slice the beef and arrange on a serving platter and top with the pepper salsa.

Nutritional Information Per 2 calories 218, fat 15g, protein 16g, carbohydrates 1g, fiber 0g, sodium 42.5 mg

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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Korean Style Lettuce Bowls & Spicy Slaw


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Metabolic Medical Center Korean Style Lettuce Bowls & Spicy Slaw

Serves 4 Cook Time 20 minutes

Ingredients:
For the Wraps:
1/2 C low-sodium soy sauce
3 Tbsp Splenda
3 scallions, chopped fine
4 garlic cloves, minced
1 Tbsp toasted sesame oil
1/2 tsp pepper
1 1/2 lb skirt steak, trimmed of all visible fat
1 head Boston or Bibb lettuce

For the Slaw:
1 bag plain, angle hair cut cabbage shreds
2 tsp low-sodium soy sauce
1/4 tsp crushed red pepper
1/4 C green onions, sliced
1 Tbsp chopped parsley
1 tsp toasted sesame seeds

Directions:

  1. Combine the soy sauce, Splenda, scallions, garlic, oil, and pepper in a large bowl. Measure out and reserve 1/4 C marinade.
  2. Cut the steak crosswise into 3-4 sections and add it to the marinade. Let this sit in the marinade while the grill heats. Grill the steaks to medium-rare (6 minutes per side). Transfer to a cutting board and let them rest for 5 minutes. In the meantime, make the slaw.
  3. Mix all of the ingredients for the slaw in a bowl. To assemble, cut the steaks into very thin strips, place a few them in each lettuce leaf, top with about 1 cup of the slaw and drizzle with the reserved marinade.

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

Beef, Green Beans & Squash Stir Fry


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Metabolic Medical Center Recipes

Serves 4 Cook Time 20 minutes

Ingredients:
1/4 C oyster sauce
1/2 C low-sodium chicken broth
2 Tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tsp red pepper flakes
1 lb fresh green beans, trimmed and cut into 2 inch pieces
1 (1 lb) flank steak, sliced very thin
6 garlic cloves, minced
1 Tbsp fresh grated ginger
2 yellow squash, cut into 1/2 inch pieces

Directions:

  1. Whisk oyster sauce, broth, soy sauce, vinegar, and red pepper flakes in a bowl. Heat 1 Tbsp oil in a large non-stick skillet over high heat until it just starts to smoke. Add the beans and cook until browning (4-6 minutes). Transfer these to a bowl.
  2. Heat 2 tsp oil in the now empty skillet and cook half of the steak until browned (1 minutes per side). Transfer the steak to the bowl with the beans and repeat with additional 2 tsp oil and the remaining steak.
  3. Add 2 tsp oil and the squash to the skillet and cook until the squash starts to soften, add the scallions and cook an additional 2 minutes. Add the garlic and ginger and cook until fragrant.
  4. Return the steak and any accumulated juices to the pan, add the oyster sauce mixture and cook until thickened, (30 seconds). Add everything back to the pan, toss and serve.

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