Garlic Grilled Tomatoes


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Metabolic Medical Center Recipes

Serves 4 Cook Time 15

Ingredients:
2 Tbsp fresh thyme leaves, chopped
5 cloves garlic, minced
3 Tbsp olive oil
1/2 tsp fresh basil, chopped
1/2 tsp fresh oregano, chopped
1/2 tsp fresh paprika
1/2 tsp salt
1/2 tsp pepper
4 large tomatoes
1/4 Cup Parmigiano-Reggiano

Directions:

  1. Cut tomatoes in half crosswise, season with the seasoning mixture. Heat the oil to medium in a small frying pan. Add garlic and cook until golden brown and pour into a bowl. Oil and preheat grill to high heat.
  2. Place the tomatoes cut side down on grill for 3-5 minutes. Turn over, top with the garlic mixture and continue to cook for another 3 minutes. Remove and top with thyme, seasonings and parmigiano-reggiano.

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

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Mustard Crusted Salamon


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Eat more fish for a better night’s sleep. Most fish—and especially salmon, halibut and tuna—boast vitamin B6, which is needed to make melatonin (a sleep-inducing hormone triggered by darkness).

Serves 4 Cook Time 20 minutes

Ingredients:
1 1/4 lb center-cut salmon fillets, cut into 4 portions
1/4 tsp salt, or to taste
Freshly ground pepper, to taste
1/4 C reduced-fat sour cream
2 Tbsp stone-ground mustard
2 tsp lemon juice
Lemon wedges

Directions:

  1. Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray
  2. Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
  3. Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

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

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Red Fish Stew


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Metabolic Medical Center Recipes

Serves 6  Cook Time 17 minutes

Ingredients:
1 Tbsp olive oil
1 Cup onion, chopped
1/4 Cup celery, minced
2 scallions white and green parts, halved lenghtwise, sliced thin
1 tsp chili powder
*2 Cups water
1 Tbsp Worcestershire sauce
3/4 tsp salt
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 lb. sea bass, flounder, grouper or other white fish, skinless, bonless, cut into chuncks

Directions:

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion, celery, and chili powder; sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through tomatoes); cook 10 minutes. Add fish; cook 3 minutes or until fish is done. Stir in parsley.

* Can use 1 Cup of fish stock and 1 Cup of water.

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