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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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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Sauteed Kale


mmcsauteed-kalefoodies

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Saute your next batch of kale for a nice change from slow cooking or braising. Sauteing brings out the freshest of kale flavor.

Serves 4 Cook Time 15 minutes

Ingredients:
1 1/2 lb young kale, stems removed and leaves coarsely chopped
3 tbsp olive oil
2 cloves garlic, finely sliced
1/2 c vegetable stock or water
Salt and pepper
2 tbsp red wine vinegar

Directions:

  1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
  2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
  3. Season with salt and pepper to taste and add vinegar.

Nutrition Info: calories 178, fat 11g, protein 6g, carbohydrates 7g, sodium 336mg

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

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