Roasted Mushrooms


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Serves 4 Cook Time 30 minutes

Ingredients:
2 lb mixed mushrooms (button, potabello, shitake, etc)
1 1/2 tbsp olive oil
salt and pepper to taste
3 garlic cloves, sliced thin
1/2 tsp smoked paprika
parsley to garnish

Directions:

  1. Preheat oven to 425 degrees.
  2. Toss mushrooms olive oil, salt, and pepper together in a bowl and toss to combine. Spread this evenly on a baking sheet coated with non-stick cooking spray. and roast for 30-35 minutes.
  3. In the meantime, pour a little leftover oil from the mushroom mixture into a small saucepan and heat over medium-low. Add the garlic and paprika and cook until the garlic browns.
  4. Top the mushrooms with the garlic mixture and garnish with parsely.

Nutrition Info: calories 134.4, fat 4.1g, protein 20.6g, carbohydrates 0.1g, sodium 391.9mg

 

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

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Thanksgiving Stuffing


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Serves 4-6 Cook Time 45 minutes

Ingredients:
1 lb mild turkey sausage
4 ½ Cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 Cup low sodium chicken broth
1 Tbsp diced fresh sage
½ tsp fresh thyme, minced
½ Cup dried cherries, finely chopped
½ Cup toasted slivered almonds
½ Tbsp garlic powder
4 Tbsp olive oil
to taste Sea salt and black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large soup pot, sauté onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
  3. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
  4. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

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

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Tofu with Tomato-Mushroom Sauce


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Serves 4 Cook Time 25 minutes

Ingredients:
14 oz extra-firm tofu, water-packed
2 tsp extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 C (4 oz) sliced mushrooms
2 Tbsp prepared pesto (available in the vegetable section of the grocery store)
2 Tbsp crumbled feta cheese

Directions:

  1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
  2. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
  3. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

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

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