Easy Easy Salsa


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Serves 28 oz. Prep Time 5 minutes

Ingredients:
1 (14 oz) low-sodium canned diced tomatoes
1 (10 oz) Rotel tomatoes
1/2 small onion
1 smashed garlic clove
1 jalapeno (optional)
1 tsp Splenda
1/2 tsp salt
1/4 tsp cumin
handful fresh chopped cilantro
1 lime juiced and zest

Directions:

  1. Put canned diced tomatoes, Rotel tomatoes, onion, garlic clove, jalapeno (optional), Splenda, table salt, cumin, medium handful of washed cilantro, the juice and zest of 1 lime into a blender/food processor and pulse for 30 seconds until ingredients are to your desired consistency.

    Pour this over some grilled chicken strips and enjoy!

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

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Shrimp Skewers & Cucumber Salad


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Metabolic Medical Centers Recipes

Serves 4 Cook Time 5 minutes

Ingredients:
1 1/2 lbs fresh shrimp, peeled and deveined
3 large lemons, quartered
1 Tbsp lemon juice plus 1 tsp zest
2 Tbsp Smart Balance butter substitute, melted
1 1/2 tsp Spenda
3 Tbsp olive oil
1 jalapeno pepper, stemmed, seeded, and minced fine
2 Tbsp fresh cilantro, chopped
1/2 C rice vinegar
2 Tbsp Splenda
2 large seedless English cucumbers
1/2 medium Vidalia onion sliced into thin half moons
1 Tbsp olive oil

Directions:

  1. Thread the shrimp onto skewers going through the head and the tail of each shrimp (keeps them from spinning on the skewer) alternating with the lemon wedges. Mix the Splenda in with the melted Smart Balance and brush this mixture on the shrimp. Season with salt & pepper.
  2. In a small bowl, mix the oil, jalapeño, cilantro, and lemon juice and zest.
  3. Grill the skewers on both sides over high heat until opaque (2-3 minutes per side) and baste with the oil and lemon juice mixture. Remove from the grill and sprinkle with cilantro.

For the Cucumber Salad: Whisk the rice vinegar and 2 Tbsp of Splenda together until the “sugar” is dissolved. Add the cucumbers, onion, and 1 Tbsp of oil to the vinegar mixture. Set aside for 5-10 minuets.

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

Fish Tacos in Lettuce Wraps


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Romaine and Endive are the best choices for taco “shells” because of their sturdy leaves. Enjoy your favorite white, flaky fish or if you’re feeling creative, try this with shrimp.

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Serves 4 Cook Time 15 Minutes

Ingredients:
For the Fish:
1 lb flounder (triggerfish, bass, snapper work well too)
1 Tbsp olive oil
2 tsp Kosher salt or 1 tsp table salt
¼ tsp pepper
¼ tsp dried garlic
1½ tsp Cajun seasoning
Pinch cayenne pepper
1/4 Cup green bell pepper, chopped
2-3 Tbsp fresh cilantro, chopped
4 large lettuce leaves (iceberg, romaine, endive, raddichio)
Garnish with lime wedges

For the Slaw Topping:
1 small bag angel cut green cabbage
1 tsp olive oil
¼ Cup apple cider vinegar
1 tsp Cajun seasoning
Pinch Splenda© or other no-calorie sweetener

Directions:

  1. Remove and carefully wash 4 large lettuce leaves and set aside. Rinse and pat dry fish filets, remove any bones. Cut the filets into 1 inch strips and then into 1 inch cubes. Place in a gallon size zip-loc bag and set aside. This can sit up to 2 hours in the fridge.
  2. Pour into the bag 1 tbsp of olive oil, sprinkle with salt, pepper, garlic, ½ tsp Cajun seasoning and cayenne pepper. Mix until the strips are well coated.
  3. In a small bowl, mix the cabbage 1 tsp olive oil, vinegar, 1 tsp Cajun seasoning, and sweetener. Set aside.
  4. Spray a non-stick pan with cooking spray. Over medium heat, cook filets until flaky and cooked through (10-15 min) depending on the thickness of the filets. Remove from heat.
  5. Arrange lettuce on a plate, spoon cabbage mixture onto the leaf, then the fish, sprinkle peppers and cilantro, and roll gently to form the wrap. Garnish with lime wedges.

Variation: Fish Tacos with Lime Cilantro
Ingredients:
1 lb of flakey white fish
1/2 Cup fresh lime juice (about 4 limes)
1/4 Cup extra-virgin olive oil
1/4 Cup fresh cilantro, chopped fine
2 cloves garlic, minced
1/2 tsp cumin
salt and pepper
1/4 tsp cayenne pepper (optional)
4 Large Lettuce leaves

For the Slaw Topping:
1 small bag angel cut green cabbage
1 tsp olive oil
¼ Cup lime juice and zest
1 Tbsp dried dill (2 tsp fresh dill)

Directions:

  1. Remove and carefully wash 4 large lettuce leaves and set aside. Rinse and pat dry fish filets, remove any bones. Cut the filets into 1 inch strips and then into 1 inch cubes. Place in a gallon size zip-loc bag and set aside.
  2. Pour into the bag lime juice and zest, olive oil, cilantro, sprinkle with salt, pepper, garlic, cumin and cayenne pepper. Mix until the strips are well coated.
  3. In a small bowl, mix the cabbage olive oil, lime juice and zest, and dill. Set aside.
  4. Spray a non-stick pan with cooking spray. Over medium heat, cook filets until flaky and cooked through (10-15 min) depending on the thickness of the filets. Remove from heat.
  5. Arrange lettuce on a plate, spoon cabbage mixture onto the leaf, then the fish, sprinkle with extra cilantro, and roll gently to form the wrap. Garnish with lime wedges.

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