Stuffed Jalapeno Peppers


mmcroastedstuffedjalapenos

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Jalapenos lose their heat when they lose their seeds. Remove the seeds and the white vein and discover the taste of a jalapeno instead of its heat. Be careful NOT to touch the seeds and vein with your bare hands- the oils from the pepper will stay on your skin for hours.

Serves 12 Time 25 minutes

Ingredients:
non-stick cooking spray
12 large jalapeño pepper
1/2 c fat-free cream cheese, softened
6 tbsp fat-free shredded cheddar cheese, or Cheddar jack, divided
2 tbsp scallion, sliced
2 tbsp fresh cilantro,chopped
1/4 tsp table salt
1/4 tsp minced garlic
1/4 tsp paprika, smoked variety (plus extra for garnish)

Directions:

  1. Coat grill rack with cooking spray; preheat grill to medium-high.
  2. Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds.
  3. In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
  4. Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.

Per Pepper
Nutrition Info : calories 19.8, fat 0.2g, protein 2.8g, carbohydrates 1.7g, sodium 140.4mg

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

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Cauliflower Mashed Potatoes


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Use fresh cauliflower instead of frozen. Frozen cauliflower contains too much water and will effect the texture of your mashed “potatoes”.

Serves 4  Cook Time 50 minutes

Ingredients:
1 large cauliflower head, chopped
2 cloves garlic, mashed and roughly chopped
3 Cups low sodium vegetable broth ( chicken broth works too)
to taste black pepper
1/3 Cup grated parmesan cheese (optional)

Directions:

  1. In a large stock pot, boil cauliflower and garlic in broth for 40 minutes (or until fork tender. Drain remaining broth after removing from stove.
  2. Place cauliflower in an electric mixer and blend until completely mashed. Add the pepper Top with parmesan cheese.

Makes 4 Cups: Per Cup 50 Calories, 6g Carbs, 3g Protein, .5g Fat, 4g Fiber

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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