Scallops w/ Cucumber Salad


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Dry sea scallops have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly. Too reduce more calories, omit the cashew nuts.
((2 oz = 4 Tbsp of nuts) 1 Tbsp nuts per serving)

Serves 4 Cook Time 45 minutes

Ingredients:
2 medium cucumbers
1/4 c (2 oz) roasted cashews, chopped
2 scallions, sliced thin
2 tsp lemon juice
3 tbsp extra-virgin olive oil
1/4 c flat-leaf parsley, chopped
1/8 tsp salt
1 tsp cumin seeds
2 tbsp serrano chile, minced
1 tsp black pepper
1/2 tsp kosher salt
1-1 1/4 lb dry sea scallops, tough muscle removed

Directions:

  1. Prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
  2. Prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
  3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Nutrition Info (with cashews): calories 300, fat 11g, protein 33g, carbohydrates 11g, sodium 420mg

 

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

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Spicy Lamb Lettuce Cups


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If ground lamb is not already in the meat case, the butcher will be glad to grind it fresh for you. If lamb is just not your favorite feel free to use ground turkey or chicken as a simple substitute.

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Serves 4 Cook Time 25 minutes

Ingredients:
1 tbsp ginger, peeled & grated
6 cloves garlic, minced
6 oz ground lamb
6 oz lean ground beef
1 1/2 c cucumber, seeded & diced
1/2 serrano chili, sliced thin
3 tbsp fresh lemon juice & zest
1 tbsp fish sauce
1 tsp Splenda
16 boston bibb lettuce leaves

Directions:

Combine the first 4 ingredients in a medium bowl and mix gently until just combined; let it stand for 15 minutes.

Heat a large skillet over medium high heat and add the lamb mixture; stirring to crumble and cook through (browned). Place the lamb in a large bowl. Add cucumber and the pepper and stir.

In a small bowl, combine lemon juice, zest, fish sauce and Splenda and stir until the Splenda dissolves. Add the juice mixture to the lamb mixture and toss to combine. Place about 1/3 c of lamb into each lettuce cup.

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

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Italian Sheperd’s Salad


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Serves 4-6 Cook Time 15 minutes

Ingredients:
2 large tomatoes, chopped
1 large cucumber, chopped
1 large Italian sweet pepper
1/4 C red onion, finely chopped
1/2 C fresh parsley, chopped
3 Tbsp olive oil
1 1/2 Tbsp lemon juice
3/4 tsp kosher salt
3/4 tsp pepper

Directions:

Combine all the ingredients and let them sit at least 10 minutes before serving.

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

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