Broccoli Rabe with Mushrooms


broccoli-rabe-with-smokey-mushrooms.jpgfoodies

Follow Me on Pinterest

Serves 4  Cook Time 15 minutes

Ingredients:
2 bunches broccoli rabe
2 tbsp olive oil, divided
2 cloves garlic pinch
red pepper flakes
1/2 lb shitake mushroom
sliced pinch salt

Directions:

Bring salted water to a boil over medium high heat and cook the broccoli rabe until tender, about 5 minutes.

Heat 1 tbsp olive oil with garlic and a pinch of red pepper flakes in a skillet over medium high heat. Add mushrooms and cook until golden brown, about 2 minutes.

Add 1 tbsp olive oil and broccoli rabe and cook for 5 more minutes. Season with a pinch of salt.

Nutrition Info: calories 185.5, fat 8.2g, protein 14g, carbohydrates 20g fiber 11g,
sodium 89mg

 

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

Connect with us on Facebook

Sauteed Shrimp over Salad


Metabolic Medical Center - Metabolic Recipes

Follow Me on Pinterest

Shem Creek Shrimp Salad

One dish dinner. Simple. Light. Delicious.

Serves 4 Time 25 minutes

Ingredients:
Shrimp
1 spray olive oil cooking spray
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 tbsp fresh lemon juice
1 tsp lemon pepper, seasoning
1/4 tsp table salt, or to taste
1/4 tsp black pepper
2 tbsp fresh parsley, fresh, chopped

Salad
2 tbsp red wine vinegar
2 tbsp water
2 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper
8 c arugula, baby leaves
2 c baby bella mushrooms, sliced
1 c grape tomatoes, halved
1/4 c red onion, thinly sliced
1 oz parmesan cheese

Directions:

  1. Shrimp: Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp; sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes.
  2. Remove from heat and stir in parsley.
  1. Salad: In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
  2. Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Top with shrimp.

Per 3 oz shrimp
Nutrition Info : calories 146, fat 2.9g, protein 16.3g, carbohydrates 9.4g, sodium 75.8mg

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

Visit Us Online:
www.mmcdiet.com
www.facebook.com/MetabolicMedicalCenter
www.twitter.com/MetMedCenter
www.mmcnews.blogspot.com
www.goingmetabolic.com

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Mushroom Frittata


mushroom-frittata-ck-x[1]
(from Cooking Light magazine)

Follow Me on Pinterest

Serves 6 Cook Time 30 minutes

Ingredients:
2 oz finely grated fresh pecorino Romano cheese (about 1/2 cup)
1/4 tsp freshly ground black pepper
8 large eggs
1/2 tsp salt, divided
1 tbsp extra-virgin olive oil, divided
1 (8-oz) package sliced mushrooms
3/4 c chopped green onions
1/3 c chopped fresh basil
2 c baby arugula
2 tsp lemon juice

Directions:

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
  3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture

Nutrional Info: Calories 145, Fat 8.7g, Protein 10.1g, Carbohydrates 4.2g, Sodium 352 mg

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

Connect with us on Facebook