Deviled Eggs with Pickled Onion


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Serves 8 Cook Time 22 minutes

Ingredients:
8 hard boiled eggs, peeled and halved
1/4 c water
1/4 c cider vinegar
1 tbsp Splenda (sugar substitute)
1/4 c red onion, chopped fine
2 tbsp fat-free plan Greek yogurt
2 tbsp fat-free mayonnaise
2 tsp Dijon mustard
1/2 tsp hot sauce
1/4 tsp black pepper
1/8 salt
2 tbsp chives, chopped

 

Directions:

  1. In a medium microwave safe bowl combine water, vinegar, and Splenda; microwave on high for 2 minutes until boiling. Stir in the onion and let it sit for 15 minutes. Drain.
  2. Combine yogurt, mayo, mustard, hot sauce, salt, and pepper in a medium bowl and stir well. Add 6 egg yolks to the yogurt mixture and mash with a fork. (Reserve the other yolks for another purpose)
  3. Stir in 2 tbsp red onions. Spoon the egg mixture in each egg half and garnish with the remaining onions and chives.

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

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Italian Turkey Sausage


italian turkey sausage

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Serves 4 Cook Time 8-10 hours

Ingredients:
1 lb italian turkey sausage links
1 tbsp roasted garlic
1 (16-oz) bag frozen pepper stir-fry (green/red/yellow peppers and onions)
1/2 c mild banana pepper rings (drained)
1 (26-oz) jar low sugar tomato and basil pasta sauce
1 (6-oz) can tomato paste
pepper, to taste

Directions:

Place sausage in slow cooker. Stir in garlic, pepper stir-fry, pepper rings, pasta sauce, tomato paste and pepper. Cover, set heat to low and simmer 8-10 hours.

Serving Size 2 sausage links
Nutrition Info: calories 350 fat 12.6g, protein 31.3g, carbohydrates 9g, sodium 476mg

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

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Grilled Tuna Steaks & Vegetables


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As long as you’ve got the grill hot for the tuna, you might as well grill the vegetables too. If you don’t feel like using the grill, you may roast or broil this recipe instead.

Serves 4 Cook Time 20 minutes

Ingredients:
4 (6-8 oz) tuna steaks, 1 inch thick
8 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2 garlic cloves
1 large red bell pepper, cut into wedges
1 large red onion, cut into wedges
3 Tbsp capers, rinsed and drained
3 Tbsp fresh basil salt and pepper

Directions:

  1. Whisk oil, vinegar, garlic, and 1/4 teaspoon of pepper into a large bowl. Transfer 4 Tablespoons of dressing to reserved bowl and put it aside.
  2. Toss the pepper and the onion into the unreserved bowl of dressing, coating well. Grill, broil or roast these vegetables over high heat for 3-5 minutes per side until desired doneness. Remove from the grill and set aside. Brush the tuna steaks with the leftover dressing from the bowl that held the vegetables.
  3. Grill the steaks over high heat until they are brown on both sides but still red in the center (2-4 minutes per side).
  4. To serve, brush each tuna steak with the reserved dressing and toss the now cooled vegetables into the bowl of reserved dressing, divide among 4 plates and enjoy.

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

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Metabolic Recipes