Brussel Sprouts with Pancetta


Serves: 4 Cook Time: 17 minutes

Ingredients:
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions:
  1. Partially cook the Brussel sprouts in a large pot of boiling salted water, about 4 minutes.  Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat.  Add pancetta and Saute until beginning to crisp, about 3 minutes.  Add the garlic and saute until pale golden, about 2 minutes.  Add the Brussel sprouts to the same skillet and saute until heated though and beginning to brown, about 5 minutes.
  3. Season with salt and pepper, to taste.  add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.  Serve.

Fresh Cranberry Sauce


Serves: 8-10 Cook Time: 15 minutes

Ingredients:
1 medium bag fresh cranberries (12 oz.)
1/2 C Splenda Brown Sugar Blend
1 C water
1 Tbsp fresh ginger, peeled and grated
1/8 tsp cloves, ground

Directions:
  1. In a medium sauce pan, bring all ingredients to a boil.
  2. Reduce the heat and simmer for 10 minutes.
  3. Bring to room temperature and serve or cover and refrigerate for up to 4 days.

Metabolic Medical Center
Metabolic Medical Center Recipes
Profast Diet Recipes

Marinated Turkey Breast


Metabolic Recipes turkey breast recipe from Metabolic Medical CenterServes: 6-8 Cook Time: 25 minutes per pound
Marinate 24 hours

Ingredients:
1 4-5 lb boneless turkey breast
4 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp garlic, minced
½ tsp fresh black pepper
1 tsp fresh thyme

Recommended for All Metabolic Programs
Directions:
  1. In a large bowl, combine oil, lemon juice, garlic, pepper, and thyme. Rub the turkey with the mixture, being sure to get under the skin. Wrap it tightly in plastic wrap and place in the fridge for 6-24 hours.
  2. Pre-heat the oven to 350 degrees.
  3. Place the breast in a roasting pan on a small rack to lift it off of the bottom. Cover with a tight fitting lid and roast for 20-25 minutes per pound (about 1 hour 15 minutes) until an instant read thermometer (inserted into the thickest part) reads 170 degrees.

Metabolic Medical Center RecipesMetabolic Medical Center

Metabolic Medical Center Recipes