Green Beans w/ Shallots and Red Pepper


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Serves 8-10 Cook Time 20 minutes

Ingredients:
2 (16-oz.) bags frozen whole green beans, thawed
1/4 Cup butter substitute
3 large shallots, thinly sliced*
1 large red bell pepper, cut into thin strips
1 tsp kosher salt**
1/2 tsp pepper
1/2 tsp garlic powder

Directions:

  1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
  2. Melt butter substitute in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.

*1/2 small sweet onion, thinly sliced, may be substituted.

**1/2 tsp. regular salt may be substituted.

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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Metabolic Medical Center Recipes

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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Asparagus Turkey Roll-Ups


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Appetizer 24 (3 Roll-Ups per Guest) Cook  Time 5 Minutes

Ingredients:
24 Lean medium thick slices of deli turkey (Boar’s Head)
24 Blanched* asparagus spears
24 red bell pepper spears
24 strips of fresh chives for a tie (optional)

Directions:

Line up several slices of deli turkey on a work surface. Place 1 blanched asparagus spear, 1 red bell pepper spears and roll it into a bundle.

Secure with a chive tie or toothpicks.

*To blanch asparagus spears:
Have a large bowl of ice water ready to go.

Boil a large pot of water. Place your asparagus into the boiling water. Cook until they turn bright green. The time this will take will depend on how thick your stalks are.  Count on between 2-5 minutes.

Remove asparagus from the pot with a slotted spoon or tongs and place into
ice-water bath to stop the cooking process.

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

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