Braised Southern Greens


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These can be made in the slow cooker, greens can be bought already washed and chopped in the vegetable section of the grocery store. Use your favorite sturdy greens for this recipe; collard, mustard, kale or turnip

Serves 8-10 Cook Time 6 1/2 hours on low or 3 1/2 hours on high

Ingredients:
3 ham bones
1 ½ lb fresh greens
1 large onion (halved and sliced)
1 tsp garlic
1 can low-sodium chicken broth
2 C water as needed
1/3 C spenda
1 tsp red pepper flakes
1/4 tsp salt

Directions:

  1. Coarsely chop greens and set aside. Place hame bones, chicken broth and 1 cup of water into a 5-6 quart crock pot. Add onion, splenda, red pepper and salt. Top with greens.
  2. Cover and cook until greens are tender. Remove ham bones and let them cool. Cut the meat off the bone and discard the skin and fat. Chop the meat and stir it back into the crock pot.

Nutritional Information Per 1 C servings calories 40, fat 4g, protein 5g, carbohydrates 6g, fiber 2.8g, sodium 150mg

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

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Procuitto Egg Salad


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Serves 10-14 Cook Time 20 minutes

You can boil the perfect egg every time. Place one dozen eggs in a large stock pot and cover with cold water and a pinch of salt. Salt will protect the shell by helping to hold it together in case it accidentally cracks during the cooking process. Bring the water up to a boil and promptly turn the burner off, cover with a tight lid and allow the eggs to sit for 15 minutes in the hot bath. This is traditionally served in the egg whites, you can add the egg white to the yolk mix and serve it in celery boats.

Ingredients:
12 large eggs (boiled)
4 oz prosciutto ham (about 4 slices), cooked and diced fine
3 Tbsp fat-free mayo
1 Tbsp Dijon mustard
¼ Cup dill pickles (chopped)
⅛ tsp coriander
fresh ground pepper to taste

Directions:

  1. Peel, rinse and mash (using a potato masher or fork) boiled eggs. If making as deviled eggs, peel rinse slice in half and scoop out yolk to mash.
  2. Place ham on a microwave safe plate and microwave for 2-3 minutes, until cooked. Cooking time vary so watch carefully, prosciutto ham is very thin and cooks quickly.
  3. In a large bowl, mix the mashed eggs, ham, mayo, mustard, dill pickles, coriander and fresh pepper.
  4. Mix well with a potato masher or a large fork until everything is integrated. If you find this mixture dry, add 1 tsp at a time juice from the pickle jar until desired texture.
  5. Fill the empty egg whites with filling. Place into 3-4 in long celery boats.

* To keep eggs from sliding around a serving plate, place each one in a miniature paper muffin cup.

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

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Glazed Ham


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Serves 12  Cook Time 8 hours 35 minutes

Ingredients:
1 (8 pound) bone-in ham shank
at least 4 Cups water
½ Cup Splenda brown sugar
2 Tbsp liquid smoke flavoring
2 Tbsp Worchestershire
1 pinch fresh ground clove

Directions:

  1. Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
  2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. De-bone ham, removing any excess fat as well, and return to the roasting pan.
  3. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with Splenda brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven.
  4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 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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Metabolic Recipes