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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Roasted Slaw


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Serves  6  Cook Time 1 hour

Ingredients:
1 medium head green cabbage, cut into 1 inch thick rounds
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp pepper
1/4 tsp fennel seeds
1/2 C non-fat sour cream
1/2 C chopped pickled okra
1/2 C gerkins (or dill) pickle, chopped
1/2 tsp Splenda
1/4 C green onions both white and green parts, chopped

Directions:

  1. Spray a cookie sheet with non-stick cooking spray and pre-heat oven to 400 degrees. Place cut cabbage onto the cookie sheet and brush both sides with olive oil. Sprinkle both sides with salt, pepper and fennel seeds.
  2. Roast until toasted around the edges about 40-45 minutes. Let it cool.
  3. Coarsely chop the cabbage, discard the stem and place in a large bowl. Add the sour cream, pickled okra, pickles, Splenda and green onions. Stir well and let it sit.

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

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