Butternut Squash “Fries”


butternutsquahfries

“Fries” yes. Squash fries. Experiment with your favorite spices and turn up the flavor.

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Serves 4 Cook Time 35 minutes

Ingredients:
1 medium butternut squash
2-3 tsp olive oil
kosher salt

Directions:

  1. Preheat oven to 425 degrees.
  2. Using a sharp knife, cut top and bottom ends off. Set the squash on one flat end and cut in half. Peel squash and scoop out the seeds inside. Lay both of the halves face down, so the flat side is down, round side up, and cut in half again, widthwise. If you have a mandoline or food processor attachment to make fry cuts, go ahead and make the fries. If not, carefully cut into fries.
  3. Place the fries on a large baking sheet and toss with olive oil and salt. Place in the oven for 25-30 minutes, checking often. Stir once or twice throughout the cooking process. A little brown is ok. If you would like crisper fries cook 5-10 minutes longer.Place

Nutrition Info: calories 78, fat 5g, protein 5.1g, carbohydrates 2g, sodium 163mg

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

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Spicy Lamb Lettuce Cups


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If ground lamb is not already in the meat case, the butcher will be glad to grind it fresh for you. If lamb is just not your favorite feel free to use ground turkey or chicken as a simple substitute.

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Serves 4 Cook Time 25 minutes

Ingredients:
1 tbsp ginger, peeled & grated
6 cloves garlic, minced
6 oz ground lamb
6 oz lean ground beef
1 1/2 c cucumber, seeded & diced
1/2 serrano chili, sliced thin
3 tbsp fresh lemon juice & zest
1 tbsp fish sauce
1 tsp Splenda
16 boston bibb lettuce leaves

Directions:

Combine the first 4 ingredients in a medium bowl and mix gently until just combined; let it stand for 15 minutes.

Heat a large skillet over medium high heat and add the lamb mixture; stirring to crumble and cook through (browned). Place the lamb in a large bowl. Add cucumber and the pepper and stir.

In a small bowl, combine lemon juice, zest, fish sauce and Splenda and stir until the Splenda dissolves. Add the juice mixture to the lamb mixture and toss to combine. Place about 1/3 c of lamb into each lettuce cup.

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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