Lemon Dilly Beans


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Metabolic Medical Center - Metabolic Recipes

Serves 4-6 Cook Time 15 minutes
Ingredients
1 (1lb) bag
frozen french cut green beans (whole green beans will work too)
1 Tbsp canola or vegetable oil
1 large lemon juice and zest
1/4 tsp table salt
1 tsp dried dill
black pepper to taste

Metabolic Medical Centers - Metabolic Recipes

Directions:

Pour the frozen green beans, oil, lemon juice, zest, salt, dill and pepper into a ziploc freezer bag, label and place in the freezer.

When you’re ready to cook, place the frozen beans in a large skillet over medium heat and cover with a lid. Cook stirring frequently for 15-20 minutes to desired doneness.

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

Serves 4-6    Cook Time 15 minutes Ingredients 1 (1lb) bag frozen french cut green beans (whole green beans will work too) 1 Tbsp canola or vegetable oil 1 large lemon juice and zest 1/4 tsp table salt 1 tsp dried dill black pepper to taste

Metabolic Medical Centers - Metabolic Recipes

Directions:

Pour the frozen green beans, oil, lemon juice, zest, salt, dill and pepper into a ziploc freezer bag, label and place in the freezer.

When you’re ready to cook, place the frozen beans in a large skillet over medium heat and cover with a lid. Cook stirring frequently for 15-20 minutes to desired doneness.

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

Metabolic Medical Center Recipe

Spicy Garlic Green Beans


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Metabolic Medical Centers - Metabolic Recipes

Serves 4  Cook Time 15 Minutes

Ingredients:
1 lb fresh green beans, whole or cut into 1 inch pieces
1 clove garlic, minced
¼ tsp crushed red pepper flakes (or more to taste)
¼ tsp salt
1 Tbsp canola oil

Directions:

To Freeze Ahead:

  1. Wash and dry fresh green beans and cut into desired size. If using frozen there is no need to wash them. Place all the ingredients into a gallon size freezer bag, squeeze the air out of the bag, label and date it. (Keep up to 8 months)

To Cook Immediately:

  1. Wash and dry beans. In a large skillet, heat the oil over medium heat.
  2.  Add the beans, garlic, red pepper flakes and salt. Cook for 10 minutes or less for desired crispness.

Microwave:

  1. Wash and dry beans.
  2. Place all ingredients in a microwave safe dish. Cover with plastic wrap. Cook on high for 3-5 minutes. Let the contents steam for additional 2 minutes for crispy beans.

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

Green Bean Salad


Serves: 4 Cook Time: 17 minutes

Ingredients:
1 pound green beans, whole, blanched*
1 vidalia onion, sliced thin
2 large fresh tomatoes, diced
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1/8 tsp salt
1/3 Cup fresh parsley, chopped

Directions:
*To blanch green beans, bring a large stock pot of lightly salted water to a boil. Carefully, place the green beans in the water and turn off the heat. Let the beans sit in the hot water for 3 minutes. In the meantime, have a bowl of iced water ready. Drain the beans through a colander and plunge the beans into the iced water to stop the cooking process.
In a large bowl mix the onion, tomatoes, oil, vinegar, mustard, salt and parsley. Add the green beans and toss to coat.

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Metabolic Recipes