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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No-Bake Turtle Pumpkin Pie


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Serves 10   Time 15 minutes

Ingredients:
1/4 Cup plus 2 Tbsp Sugar Free Smuckers Caramel Topping, divided
1/3 Cup plus 2 Tbsp Planters Pecan pieces, divided
1 Cup cold almond milk or milk of choice
2 pkg (4-serving size each) Sugar Free Jell-o Vanilla Flavor Instant Pudding
1 Cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip LIGHT Whipped Topping, thawed, divided

GRAHAM CRUST RECIPE
1-1/2 Cups HONEY MAID Graham Cracker Crumbs
3 tsp honey
1/4 Cup (1/2 stick) butter or margarine, melted
NO BAKE: For a no-bake crust, mix ingredients and press into pie plate as directed. Refrigerate at least 30 min. before filling.

Directions:

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/3 cup pecans.
  2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
  3. Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in the refrigerator.

Nutrition (per slice) Cals: 213 Fat: 10g Carbs: 28 Fibre: 2g Sugars: 7g Protein: 1g Sodium: 355mg

Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Italian Vegetable Stew


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Serves 6 Cook Time 1 hour

Ingredients:
1/3 Cup fresh basil, chopped
1/3 Cup fresh oregano, chopped
6 cloves garlic, minced
1 Tbsp olive oil
1/4 tsp red pepper flakes
12 oz. eggplant, peeled and cut into 1/2 inch pieces
3 Tbsp olive oil
1 large onion, chopped
2 Tbsp tomato paste
2 1/4 Cups water
1 (28 oz) low-sodium whole peeled tomatoes, drained (reserve juice) and chopped coarse 2 medium zucchini, seeded and cut into 1/2 inch pieces
2 medium bell peppers (red or yellow), stemmed, seeded and cut into 1/2 inch pieces
1 Cup fresh basil, shredded

Directions:

  1. Process the first 5 ingredients in a food processor until finely ground. Garlic & Herb Mix. Set aside.
  2. Toss the chopped eggplant with 1 1/2 tsp table salt in a bowl. Line a microwavable large plate with paper towels and spread the eggplant on a single layer evenly over the paper towels. Microwave until dry and slightly shriveled (8-10 minutes depending on microwave), toss once during the cooking process.
  3. Heat 2 Tablespoons of oil in a dutch oven (or other large, deep pot) over medium high heat until it starts to shimmer and add eggplant and onion cooking until they are semi-translucent (about 2 minutes). Push these veggie to the sides of the pot and add 1 Tablespoon of oil and the tomato paste. Cook for another 2 minutes.
  4. Add 2 Cups of water, tomatoes and their juice, stirring frequently and scraping the browned bits off the bottom of the pan. Reduce the heat to medium-low and gently simmer until the eggplant is totally broken down (20-25 minutes).
  5. Meanwhile, in a separate 12 inch skillet, heat the remaining tablespoon of oil over medium heat until smoking. Add zucchini, peppers and 1/2 tsp salt; cook until tender (10-12 minutes). Push these veggies to the side of the pan and add the Garlic & Herb Mix and cook for about 1 minute. Transfer these veggies to a bowl. Add the remaining 1/4 Cup of water to the skillet of the heat and scrape the browned bits.
  6. Remove the pot from the heat and stir the reserved vegetables and water from the skillet into the vegetables in the Dutch oven. Cover and let stand 20 minutes. Stir in the basil and season with pepper.

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

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