Vegetable Kabobs


mmcvegetablekabobs

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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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Collards with Red Onions


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Serves 8  Cook Time 1 hour 20 minutes

Ingredients:
3 (16-oz.) bags fresh collard greens
2 medium red onions, finely chopped
2 tbsp vegetable oil
2 1/2 Cups vegetable broth
1/4 Cup cider vinegar
2 tbsp Spenda brown sugar
1 1/2 tsp salt
1/2 tsp dried crushed red pepper

Directions:

  1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
  2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
  3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.

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

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Marinated Zucchini Salad


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Metabolic Medical Center Recipes

Serves 8  Cook Time 35 minutes

Ingredients:
1/2 Cup olive oil
1 small red onion, sliced in thin half moons
1/3 Cup red wine vinegar
2 tsp Splenda
to taste salt and pepper
6 medium zucchini, sliced into thin ribbons, or rounds

Directions:

  1. In a large skillet, heat the oil over medium-high. Add onion and saute until clear (3 minutes). Add vinegar and Splenda and season to taste with salt and pepper.
  2. Transfer to a glass bowl, add the zucchini and toss. Let this marinate at room temperature for at least 30 minutes.

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