Kale Antipasto Salad


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Serves 4  Cook Time 35 minutes

Ingredients:
2 red onion, sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers
1 pint cherry tomatoes
2 tbsp olive oil, divided
8 c chopped kale leaves, stems removed
1 romaine heart, chopped
2 tbsp balsamic vinegar
2 oz deli-sliced soppressata cut into strips
2 oz romano cheese

Directions:

  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet and drizzle with 1 tbsp olive oil and season with salt and pepper. Broil, turning halfway through (6 minutes per side).
  2. Combine the kale and romaine in a large bowl with 1 tbsp olive oil and vinegar. Add the broiled vegetables and toss.
  3. Divide the salad among 4 bowls. Top with soppressata and romano cheese.

Nutrition Info: calories 370, fat 15g, protein 17.5g, carbohydrates 8.1g, sodium 533.6mg

 

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

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Gilled Baby Eggplant with Yogurt Sauce


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No need to peel baby eggplant, the skin is tender and thin. Use any leftover eggplant and sauce to top a grilled portabello mushroom or a cold slice of tomato.

Serves 4 Time 25 minutes

Ingredients:
3/4 c fat-free plain Greek yogurt
2 tbsp water
3/4 tsp kosher salt, divided
1/4 tsp ground cumin
1/4 tsp minced garlic
1/4 tsp paprika, regular or smoked variety, plus extra for garnish
1 1/4 lb baby eggplant, (about 3)
non-stick cooking spray
1/4 c mint leaves, fresh, thinly sliced

Directions:

  1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
  2. Preheat grill or stove-top grill pan to medium-high. Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
  3. Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika.

Per 2 eggplants and 2 tbsp sauce
Nutrition Info : calories 46.2, fat 0.2g, protein 3.3g, carbohydrates 9.2g, sodium 519mg

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

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No Pasta Lasagna


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No pasta lasagna, it’s possible and it’s delicious. It’s like a vegetable lasagna gone wild. When you’ve got the best the garden can give you (eggplant, mushroom, zucchini, spinach, onion etc) who needs pasta?

Serves 12 Cook Time 1 hour 30 minutes

Ingredients:

Non-Stick Cooking Spray
1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick
1 small yellow onion, chopped
1 (10 oz) box frozen spinach, drained
1 portabella mushroom, chopped
1 large egg, beaten
1 (10 oz) part-skim ricotta cheese
Crushed red pepper flakes, to taste
1/4 c basil, fresh, cut into thin strips
1/2 c grated Parmesan cheese,
divided 4 c sugar-free marinara sauce, divided
1/2 c shredded part-skim mozzarella cheese, divided

Directions:

  1. Pre-heat oven to 400°F. Coat two baking sheets with spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more.
  2. Meanwhile, in a medium bowl, combine onion, spinach, mushroom, egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside. When vegetables are done, reduce oven temperature to 350°F.
  3. Assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with spray. Spread a thin layer of sauce on bottom of pan. Layer eggplant over sauce (overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
  4. Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes.

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

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