Grilled Pickles


grilledpickles

Use any variety of kosher, dill, or garlic pickles. Do not use sweet pickles.

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Makes 1 jar Time 3-4 minutes to 3-4 hours

Ingredients:
24 oz jar dill, kosher, or garlic pickles
1 small onion sliced thin
1 tsp olive oil

Directions:

  1. Drain the pickles and reserve the brine. Cut the pickles in half if they are not already. Pat them dry.
  2. In a large bowl mix the pickles, onions and olive oil together. Grill 4-5 minutes turning once over medium high heat. Add them back to the brine and serve or keep refrigerated for 3-4 days.

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

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Sesame Salmon


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If you find yourself out of cooking spray, use a sheet of parchment paper, it’s naturally
non-stick and makes clean up a breeze.

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Serves 4 Cook Time 30 minutes

Ingredients:
4 (4 oz) salmon fillets
cooking spray
2 tbsp sesame seeds
2 tbsp black sesame seeds
1/2 tsp salt
1 tbsp Smart Balance (butter substitute)
1 tbsp olive oil
2 c sliced green onions
5 thin lemon slices
1/4 tsp black pepper
1 c arugula

Directions:

Preheat oven to 400 degrees

Arrange salmon in a single layer on a rimmed baking sheet coated with cooking spray. Combine seeds and a pinch of salt; sprinkle over the fish. Bake for 14 minutes or until done.

Melt butter substitute in a saucepan over medium heat. Add oil and swirl to coat. Add onions and cook for 2 minutes. Add lemon slices and cook for 2 minutes. Sprinkle onions with salt and pepper.

Place the arugula in a medium bowl and add the warm onion mixture;toss. Divide the arugula evenly onto 4 plates and top with one salmon fillet.

Nutrition Info: calories 330.8, fat 18g, protein 31.5g, carbohydrates 8.8g, sodium 237.4mg

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

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Vegetable Kabobs


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Use any Metabolic approved vegetables you’d like (yellow squash, zucchini, portobello mushrooms, red onions, etc.) Use leftovers in a salad over fresh arugala or spinach.

Serves 4 Time 25 minutes

Ingredients:
1/4 c fresh parsley, finely minced
1 tsp olive oil
1 clove garlic, finely minced
1/2 tsp coarse salt
2 medium green peppers, cut into 8 chunks each
12 medium grape tomatoes
12 medium cremini mushrooms, cleaned, stems removed

Directions:

  1. Preheat grill to high. In a medium bowl, combine parsley, oil, garlic and salt; add vegetables and toss to coat. Thread vegetables onto 4 long skewers.
  2. Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness.

Per 1 kebob
Nutrition Info : calories 68.6, fat 1.7g, protein 3.3g, carbohydrates 12g, sodium 299mg

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

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