Deviled Eggs with Pickled Onion


deviled-eggs-eith-pickled-onions.jpgfoodies

Follow Me on Pinterest

Serves 8 Cook Time 22 minutes

Ingredients:
8 hard boiled eggs, peeled and halved
1/4 c water
1/4 c cider vinegar
1 tbsp Splenda (sugar substitute)
1/4 c red onion, chopped fine
2 tbsp fat-free plan Greek yogurt
2 tbsp fat-free mayonnaise
2 tsp Dijon mustard
1/2 tsp hot sauce
1/4 tsp black pepper
1/8 salt
2 tbsp chives, chopped

 

Directions:

  1. In a medium microwave safe bowl combine water, vinegar, and Splenda; microwave on high for 2 minutes until boiling. Stir in the onion and let it sit for 15 minutes. Drain.
  2. Combine yogurt, mayo, mustard, hot sauce, salt, and pepper in a medium bowl and stir well. Add 6 egg yolks to the yogurt mixture and mash with a fork. (Reserve the other yolks for another purpose)
  3. Stir in 2 tbsp red onions. Spoon the egg mixture in each egg half and garnish with the remaining onions and chives.

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

Connect with us on Facebook

Turkey Cobb Salad


turkey-cobb-salad.jpgfoodies

Make your own turkey cutlets by cutting a turkey tenderloin into rounds and pound flat with a meat mallet. You can also purchase unproccesed deli turkey to save time.

Follow Me on Pinterest

Serves 4 Cook Time 30 minutes

Ingredients:
4 large eggs, hard boiled
1 1/8 tsp smoked paprika
3/4 tsp kosher salt, divided and pepper
1 1/2 lbs turkey cutlets
3 tbsp red wine vinegar
3 tbsp olive oil
1 pint cherry tomatoes
2 romaine lettuce hearts, chopped
1/4 c (2 oz) crumbled blue cheese

Directions:

Preheat the broiler. Combine 1 tsp paprika, 1/4 tsp salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a rimmed baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through (3 minutes per side). Transfer to a plate and set aside.

Combine the vinegar, the remaining paprika, 1/2 tsp salt, and pepper to taste in a bowl. Whisk the oil along with juices from the cooked turkey and 1/4 cup finely chopped tomatoes.

Peel and halve the eggs. Remove the yolks and chop the whites and add to the dressing mixture along with the lettuce and remaining tomatoes. Chop the turkey, add it to the bowl and toss. Sprinkle the top with crumbled blue cheese.

Nutrition Info: calories 324, fat 15.2g, protein 34g, carbohydrates 11g, sodium 700mg

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

Connect with us on Facebook

Mushroom Frittata


mushroom-frittata-ck-x[1]
(from Cooking Light magazine)

Follow Me on Pinterest

Serves 6 Cook Time 30 minutes

Ingredients:
2 oz finely grated fresh pecorino Romano cheese (about 1/2 cup)
1/4 tsp freshly ground black pepper
8 large eggs
1/2 tsp salt, divided
1 tbsp extra-virgin olive oil, divided
1 (8-oz) package sliced mushrooms
3/4 c chopped green onions
1/3 c chopped fresh basil
2 c baby arugula
2 tsp lemon juice

Directions:

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
  3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture

Nutrional Info: Calories 145, Fat 8.7g, Protein 10.1g, Carbohydrates 4.2g, Sodium 352 mg

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

Connect with us on Facebook